Summer without this? Watermelons

Summer without this?
Summertime icon.
Watermelon isn’t just for picnics or porchside.
Now starring charred off the grill assorted ways.
Plus granitas and sorbets, smoothies and slushies. Also fabulous summer cocktails.
And since watermelon is also hailed for health benefits… either the vitamin C or lycopene…
it’s become a year-round must have.
The Menu Shoppe has it covered…
great tips for best menus…
that deserve best trends in menu covers. How’s your summer menu?  Or Specials Board?
Take a look at our product portfolio …whatever the need.
Other must-haves: our Chalkboard,  LED Board and Table Tent Collection.
Piquant presentation.
Grilled Watermelon Salad
3 1/2″-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges
1/3 cup + 1/2 cup extra-virgin olive oil + more for brushing
1 large fresh basil sprig
1/4 cup fresh lime juice
1 tablespoon honey
Kosher salt and freshly ground black pepper to taste
3/4 pound pea sprouts or watercress
(tough stems removed; about 12 cups)
36 slices Pickled Radishes , cut into eighths
1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted
1/2 cup (4 ounces) queso fresco, crumbled * available at gourmet shops, or substitute feta
Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.  Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side.
Set aside. Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.  Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over.
Trim with Pickled Radishes, queso fresco, and pumpkin seeds.
Cool and sweet.
Watermelon Granita with Cardamom Syrup
3 pounds seedless watermelon, rind removed–
flesh cut into 1 1/2-inch pieces (6 cups)
3/4 cup water
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons cardamom pods, crushed
In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved,
2 minutes. In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours. Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate. Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.
Savory and summery!
Shrimp and Watermelon Skillet
2 whole-wheat pitas (8 inches each)
cut into 8 triangles
2 tablespoons extra-virgin olive oil
12 ounces medium shrimp, shelled and deveined
1/2 cup sliced shallots
4 cups cubed (1 inch) seedless watermelon
1/4 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
1 large cucumber, peeled and chopped
2 ounces crumbled feta
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 limes, cut into wedges
Heat oven to 450°F. On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side. In a large skillet, heat oil over high heat. Cook shrimp and shallots, stirring, until shrimp is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl. In same skillet, cook watermelon and 1/4 cup water over high heat, stirring, until liquid becomes syrupy, about 3 minutes. Remove skillet from heat; add shrimp mixture, salt and pepper; stir. Divide shrimp-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta. Sprinkle with dill and mint. Serve with 4 pita pieces each and lime wedges.
A fabulous finale!
Watermelon Sundae
1 (15-oz) cold container whole-milk ricotta (1  2/3 cups)
or 1  2/3 cups fresh ricotta
3 oz cream cheese, softened
1 cup cold whole milk
1 cup sugar
2 tablespoons dark rum
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
1/8 teaspoon salt
1/3 cup cold heavy cream
1 (4 1/2- to 5-lb) wedge of watermelon–
cut into 1-inch-thick slices and chilled
1 oz fine-quality bittersweet chocolate (from a 3-oz bar), shaved (1/4 cup)
Blend cheeses, milk, sugar, rum, zest, vanilla, and salt in a blender until smooth,
about 1 minute. Add cream and blend until just combined, about 5 seconds. Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
Put scoops of ice cream on watermelon slices and top with chocolate shavings.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, desserts, fruits, intermezzo, salads, seasonal, small plates and tagged , , , , , , , , . Bookmark the permalink.

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