Before I introduce our three dessert category What About Watermelon Recipe Contest finalists, I should tell you that it wasn’t easy choosing just three recipes in each category from all the recipes submitted. They were all awesome recipes and if I could have had 20 or 30 finalists in each category, I would have!
Below is our three trio of dessert finalists for your mouth-watering review. Tomorrow I’ll post the beverage category finalists, followed by the “everything else” category finalists on Thursday. And then, on Friday, the polls will open for you to decide the winner in each category!
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Watermelon Chocolate Chip Mini Muffins
SUBMITTED BY: Jennifer T. of Fair Oaks, CA
WATERMELON GUY SAYS: Watermelon and chocolate chips? You better believe it. And these aren’t muffins that are color coordinated to look like watermelon, these have actual watermelon in them. Sign me up for half a dozen now and another half dozen in about 10 minutes.
INGREDIENTS
1 1/2 cups flour
2 t. baking powder
1 t. baking soda
Pinch salt
1/4 cup plus 2 T. unsalted butter, softened
2/3 cup sugar
2 eggs
1/2 t. vanilla extract
1/2 cup milk
1/2 cup watermelon juice
1/2 cup watermelon pulp
1/2 cup semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, beat butter until creamy, about 2 minutes. Add sugar and continue beating until fluffy, another 2 minutes or so. While beating, add eggs, vanilla, milk, juice and pulp; mix well. Stir in chocolate chips.
Pour wet ingredients into dry and stir just until moist, batter should be lumpy. Scoop batter into greased mini muffin molds 2/3 of the way full. Bake 8 to 10 minutes, until top springs back when pressed or toothpick comes out clean.
Cool on wire rack. Serves: 24-26 mini muffins. Eat within three days. Optional: Add red food coloring for more watermelon color.
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Put the Lime and the Coconut Watermelon Soup
SUBMITTED BY: Carolyn N. of Winter Garden, FL
WATERMELON GUY SAYS: This one caught my eye for a couple of reasons. First, was the “lime and coconut” reference to the old 70s song, but the main thing that caught my eye was that it’s watermelon soup for dessert. But it’s not just a weird recipe with a funny name. This thing actually sounds good. Really, really good!
INGREDIENTS
5 cups seeded watermelon, cut into chunks
2 large limes, juiced
2 teaspoons chopped, fresh mint, plus 4 mint sprigs
pinch of cinnamon
1/3 cup plain yogurt
1/3 cup coconut milk ( from can)
DIRECTIONS
In a large bowl place watermelon chunks. Add lime juice , mixing well. In a blender or food processor, puree half of the melon chunks and pour the mixture into a large bowl. Repeat with second half of melon chunks. Stir in the chopped mint and cinnamon. Cover and refrigerate until thoroughly chilled, about 1 hour or longer.
Before serving, stir in yogurt and the coconut milk, mixing well. If seems a little thick, you may add more coconut milk. Serve the soup into chilled bowls and garnish with mint sprigs, if desired.
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Watermelon Panna Cotta
SUBMITTED BY: Chris B. of Kenova, WV
WATERMELON GUY SAYS: I’d heard of panna cotta before, but I wasn’t sure what it was – until now. Turns out it’s kind of like ice cream, pudding and jello all rolled into one, all of which are pretty awesome in my book. Add watermelon to the mix and you’ve got a recipe I’ll definitely be trying in the very near future!
INGREDIENTS
2 1/4 cups Heavy Cream
1 cup watermelon puree
3/4 cup Sugar
Pinch of salt
1 cup Whole Milk
2 1/2 teaspoons Unflavored Gelatin
DIRECTIONS
Heat the cream, sugar, and salt in a small saucepan until steaming hot. Stirring to ensure that the sugar dissolves. Remove from heat and allow to steep for 10 minutes.
In a small bowl pour the milk and sprinkle the gelatin powder evenly over the milk. Set aside and DO NOT STIR for 10 minutes and allow the gelatin to soften. After 10 minutes add the gelatin mixture to the cream and reheat until a soft boil. Stirring constantly.
Place a metal bowl into an ice bath (larger metal bowl filled with ice and water). Into the smaller bowl strain the hot cream mixture through a fine mesh sieve and stir frequently until the mixtures starts to cool and thicken. Approximately 3-5 minutes.
After mixture is cooled and slightly thickened strain again through the fine mesh sieve into a pitcher. Pour mixture into desired serving containers (recipes makes 6-10 servings depending on size of container) and allow to chill for 12 hours or overnight.