HOT CHARRED WATERMELON WEDGES
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 5
Steps:
- Mix the chili powder, salt, sugar and cayenne in a wide-bottomed bowl or plate. Heat a cast-iron pan over high heat. Once the pan is very hot, working in batches, coat each side of the watermelon wedges with the spice mixture and place flat in the pan until charred, 1 to 2 minutes. Flip and char the other side of each wedge, 1 to 2 minutes more.
WATERMELON WEDGE SALAD
Provided by Food Network Kitchen
Time 10m
Yield 8 wedges
Number Of Ingredients 0
Steps:
- Serve a new kind of wedge salad at your next cookout: Use watermelon in place of iceberg lettuce. Cut a small seedless watermelon into quarters, then cut each quarter in half. Drizzle the wedges with chunky blue cheese dressing and sprinkle with crumbled cooked bacon and chopped chives.
STRAWBERRY KIWI "WATERMELON" COOKIE WEDGES
This giant cookie is topped with fresh strawberries and sliced kiwi so that it looks like a cross-section of watermelon-complete with chocolate chip "seeds." Instead of rolling out the dough into a round, it is simply spread with damp hands-a great way for kids to help. Ice pop sticks are baked into the sides of the extra-thick cookie so that it can be sliced into an on-the-go treat.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the sugar cookie: Whisk together the flour, salt and baking powder in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and almond extracts, then mix on medium-low speed until fully combined. Scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until mostly incorporated. Add the sour cream and mix on low speed until combined, then add the remaining flour mixture. Mix on low speed until just combined, being careful not to overmix.
- To shape the cookie, draw or trace a circle 9 inches in diameter on a sheet of parchment paper. Place the parchment, drawing-side down, on an inverted baking sheet. Transfer the dough to the parchment and use damp hands to pat the dough into a flat round, using the drawing as a guide. Score the dough into12 wedges and insert an ice pop stick into each wedge at the "rind," leaving a 3- to 4-inch handle. Refrigerate the dough for at least 1 hour or up to overnight.
- Preheat the oven to 350 degrees F.
- Bake the cookie until slightly puffed and lightly brown on the edges, about 20 minutes. Let cool completely.
- For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, butter and salt on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and mix on low speed until incorporated, then increase the speed to medium high and mix until fluffy, about 2 minutes. Add the strawberry preserves and vanilla extract and mix for 1 more minute.
- For the topping: Spread the frosting on the cooled cookie, almost to the edges. Arrange the kiwi slices all around the edge of the cookie, overlapping them slightly. Fill the center with the strawberries. Microwave the strawberry preserves until melted, 15 to 20 seconds, then brush onto the strawberries with a pastry brush. Sprinkle the chocolate chips over the strawberries. Refrigerate for 30 minutes then cut the cookie along the score marks into 12 slices.
WATERMELON MINI-WEDGES
Provided by Ree Drummond : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Mix together the sugar, salt and lime zest in a small serving bowl. Put the bowl on a platter, add the watermelon wedges and serve.
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