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RECIPES featured on MARTHA STEWART RADIO 06/08:
Watermelon Pie
1 cup sliced almonds
1 3-5 inch thick slice seedless watermelon, rind removed
1 cup low or no fat natural vanilla flavored yogurt
1-cup dried cranberries
1 tablespoon caramel syrup
In a non-stick sauté pan over medium heat, toast the almonds while constantly stirring to prevent burning. When they are golden, remove them to a heatproof tray or foil to cool. Cut the watermelon slice into 6 to 8 pie-shaped wedges. Dip the back (curved) side of each slice in the yogurt and then the almonds, re-assembling the pieces on a serving platter as you complete each piece. When finished, it will look like a piecrust of almonds around the watermelon slice. Frost the top of the reassembled watermelon with the remaining yogurt and decorate the top with the berries and almonds. Drizzle the caramel syrup over the top. Serve cold. Serves 6 to 8.
Watermelon Cupcakes
8 cupcake liners
8 cupcake shaped pieces of seedless watermelon, (see below)
2 cups Pineapple Cream Cheese Frosting
Sprinkles for garnish
Place the liners in an 8-cup cupcake tin. Cut 3 inch thick slices of seedless watermelon. Cut cupcake sized pieces from the slices. Put a watermelon ‘cupcake’ in each liner. Place a dollop of frosting on each cupcake. Decorate as desired with sprinkles. Serves 8.
Pineapple Cream Cheese Frosting
1/2 cup drained crushed pineapple
8 ounces low fat cream cheese
1/4 cup powdered sugar
1/2 tsp vanilla extract
Place the pineapple on several layers of clean paper towel and top with some more paper towel. Press to remove as much juice as possible. Beat together the cream cheese and powdered sugar until fluffy. Beat in the vanilla. Mix in the pineapple. Keep refrigerated. Makes about 1 1/2 cups.
Toasted Jalapeno Tomatillo and Watermelon Salsa
Ingredients:
8 to 10 medium tomatillos, peel off parchment-like coating and rinsed
2 tablespoons vegetable oil
1 onion, minced
2 cloves garlic, minced
3 jalapeno peppers or to taste, seeded and chopped
1 tablespoon ground cumin
2 teaspoons mild chili powder
1 cup tomato sauce or puree
1 cup seeded watermelon chunks
Salt and pepper to taste
Instructions:
Cut the tomatillos into quarters. Heat the oil in a large heavy sauté pan over medium high heat and in it sauté the onions for a few minutes and then add the tomatillos, garlic, and jalapenos. Sauté until the onions and garlic begin to brown. Reduce heat to low and sprinkle the cumin and chili powder over the pan. Stir in the tomato sauce and bring to a simmer. Remove from heat. Cool. Place in a blender or food processor with the watermelon and puree. Season with salt and pepper to taste.
Servings:
Makes about 3 cups.
Watermelon Parmesan Salad with Peanut Dressing
Peanut Dressing
1/3 cup creamy peanut butter
1/4 cup toasted sesame oil
1/2 cup seasoned rice vinegar
Blend the peanut butter and sesame oil together. Blend in the vinegar until smooth. Makes about 1 cup serving 6 to 8. Also makes a great dipping sauce for cocktail shrimp.
For the salad:
Thin Rectangular slices of Seedless Watermelon
Shaved Parmesan Cheese Slices
Mixed Greens
Assemble Watermelon and cheese slices over greens as desired. Drizzle dressing over salad.
