MELON BALL
Melon schnapps, vodka, and pineapple juice come together in this fruity drink that is sure to wet your whistle.
Provided by Kim's Cooking Now
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 29.4 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.5 g, Sodium 11.2 mg, Sugar 24.6 g
SPICY MELON AND SERRANO HAM
Steps:
- In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.
- Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.
- To serve: Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients
VIRGINIA HAM AND CHEESE BALLS
Provided by Food Network
Categories appetizer
Time 10m
Yield 10 to 12 servings as appetizer
Number Of Ingredients 7
Steps:
- In a large bowl, combine ground ham, cream cheese, hot sauce and mustard until well blended. Roll into a ball and then roll in chopped peanuts. Garnish with cherry on top of ball. Serve on cheeseboard with crackers.
MELON BALLS WITH VIRGINIA HAM
This appetizer originally came from a Colonial Williamsburg cookbook. It is now part of our Thanksgiving afternoon, leading up to dinner.
Provided by Donna Matthews
Categories Ham
Time 1h
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Cut melons in half.
- Scoop out seeds and discard.
- Scoop out balls with a melon ball scooper, approximately 1" in diameter.
- Slice ham into strips about 1" by 4".
- NOTE: Virginia ham is much saltier than our common ham. Since it is not available in my normal store, I use the packaged ham luncheon meat that is preformed into a rectangle (Danola brand), cutting it lengthwise.
- Wrap each melon ball with a strip of ham and secure with a toothpick.
- Chill and serve.
Nutrition Facts : Calories 105.7, Fat 4.9, SaturatedFat 1.7, Cholesterol 15.9, Sodium 305.4, Carbohydrate 12.1, Fiber 1, Sugar 10.4, Protein 4.4
BOOZY MINTED MELON BALLS
Melon balls were the quintessential summer party food when I was growing up, but it wasn't until I was out of college that I had my first melon ball "salad." My current favorite is this recipe that has a mojito-like splash over the melon. Dreamy!
Provided by Jessica Merchant
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the watermelon and cantaloupe balls in a baking dish in a single layer. In a bowl, whisk together the lime juice, rum and honey until combined. Pour the lime mixture over the melon balls and toss to coat. Add the mint leaves. Let sit for 2 to 3 hours in the fridge, flipping the balls once or twice if desired.
- To serve, scoop the melon balls into a large bowl and pour the rum mixture over top. Cover with a sprinkling of fresh mint leaves.
VIRGINIA HAM AND MELON APPLE CHUTNEY ON CORN BREAD ROUNDS
Categories Fruit Appetizer Bake Christmas Cocktail Party Easter Melon Apple Ham Cornmeal Fall Winter Shower Party Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 15
Steps:
- Make corn bread rounds:
- Put oven rack in middle position and preheat to 350°F.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
- Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
- Top rounds:
- Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.
WILL HOROWITZ'S WATERMELON HAM
When Will Horowitz, a chef and an owner of Ducks Eatery in Manhattan, unveiled his watermelon ham in 2018, he sparked an Instagram revolution, inspiring foodies from as far away as Germany and Japan to try incarnadine slabs of his brined, smoked watermelon. It sure looked like ham, right down to the crosshatch scoring on the surface. It sure smelled like ham, fragrant with the smoky scent of hickory. It even had some of the briny umami tang you associate with ham. Though it didn't really taste like ham, it did firmly establish plant-based charcuterie as a big thing. This watermelon "ham" starts with a tamari-herb brine, is smoked low and slow for the first four hours, then seared. This recipe is adapted from "Salt Smoke Time" by Will Horowitz, Julie Horowitz and with Marisa Dobson (William Morrow, 2018).
Provided by Steven Raichlen
Categories main course, side dish
Time P4DT5h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the watermelon: Using a sharp knife, cut the top and bottom off the watermelon, removing enough rind just to expose the red flesh. Stand the watermelon upright on one flat end and pare off the rind, cutting using long strokes of the knife from top to bottom. (The strips you remove will look like barrel staves.) Place the watermelon in large stockpot or bucket.
- Prepare the brine: Add 2 quarts of water to a large pot along with the wood ash, salt, oregano, peppercorns, juniper berries, cloves and bay leaves; bring to a boil. Remove from heat, stir in another 4 quarts of water and let cool to room temperature. Once cooled, stir in the tamari. Pour the brine over the watermelon, placing a saucepan or other weight on top to keep the watermelon submerged. Transfer to the refrigerator and brine the watermelon for 4 days.
- Transfer the brined watermelon to a wire rack set over a sheet pan. Let it rest in the refrigerator until the surface feels tacky, 4 hours.
- Set up your smoker following the manufacturer's directions and heat to 250 degrees. Alternatively, set up your charcoal grill for indirect grilling and heat to 250 degrees, using half the normal amount of charcoal (you need less charcoal to keep the heat low).
- Spread 2 tablespoons olive oil in a sturdy foil pan large enough to hold the watermelon. Add the watermelon and arrange the garlic and rosemary alongside it in the pan.
- If using a charcoal grill, add the wood chunks or chips to the coals. Place the watermelon in its pan in the smoker or on the grill grate. Smoke the watermelon for 2 hours, basting with the pan juices, replenishing the wood as needed.
- Remove the watermelon and score the surface in a 1-inch diamond crosshatch pattern, just as you would a ham, cutting no more than 1/4 inch deep.
- Continue smoking the watermelon in the smoker or on the grill until the outside is firm and bronzed with smoke, 2 hours more, basting every 30 minutes with the pan juices and the remaining 2 tablespoons olive oil. Remove the pan from the smoker or grill.
- Finally, you'll want to finish cooking at a high temperature to add color to the watermelon. If working on a grill, add more charcoal and heat it to high (400 degrees). If you have a smoker, increase the heat to 400 degrees, if your smoker will go that high. Alternately, you can finish the watermelon ham in an oven heated to 400 degrees.
- Grill, smoke or roast the watermelon until darkly browned on the outside, basting with pan juices every 15 minutes, about 45 minutes. Allow the watermelon ham to cool slightly, about 15 minutes, before slicing. To serve, cut the ham crosswise into 1-inch slices. Spoon the pan juices over the watermelon and serve warm or cold.
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