HomePosts Tagged "watermelon"

8 cups water 2 Tbsp. coarse salt 5 cups peeled watermelon rind (leave a thin layer of pink), cut into 1/2 x 2-inch pieces 1 1/2 cups granulated sugar 1 cup cider vinegar 1 tsp colored peppercorns 8 pieces whole cloves 1/2 tsp pickling spice 2 pieces long slices fresh gingeroot In a large pot, bring water and salt to boil over medium-high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl. In a saucepan, combine sugar, cider vinegar, peppercorns, cloves, pickling spice and gingerroot. Bring to a boil over medium-high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to two weeks. Makes about 4 cups.

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2 thick slices of bread (your choice), toasted 2 Tbsp. pesto sauce 2 slices cheddar cheese 1 2/3-inch thick slice seedless watermelon, about the same size as the bread 2 thin slices of tomato 4 slices cooked crisp bacon 2 butter lettuce leaves Spread the pesto over one side of each slice of toast. On one slice of toast, stack the cheese, watermelon, tomato, bacon and lettuce on top of pesto. Place the other slice of toast, pesto side down, on top of the lettuce. Cut in half and enjoy. Serves 1.

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2 Tbsp. vegetable oil 24-36 frozen, prepared mini meatballs 1 cup prepared barbecue sauce 1 cup watermelon puree* (see note below) Heat the oil in a large heavy sauté pan over medium-high heat or electric skillet set on 325 degrees. Sauté the mini meatballs until browned and hot. Reduce heat to low. Mix together the barbecue sauce and watermelon puree. Pour over the meatballs and simmer for a few minutes. Serve hot. Serves 6-8. *To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

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