Double Watermelon Keg Food

WATERMELON PUNCH KEG

Steps:

• Cut a thin slice from the bottom of the watermelon rind (but not into the flesh) so the watermelon will sit upright. With a sharp knife, carve out a circle in the top of the watermelon to make a lid, as you would when carving a jack-o'-lantern.
• To prepare with an immersion blender: Set the watermelon in the sink (to avoid splashes). Remove the lid and insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon; you should have between 6 and 7 cups.
• To prepare with a drill: Fasten one beater from an electric hand mixer to the tip of a drill and tighten the chuck. Set the watermelon in the sink (to avoid splashes) and push the beater into the flesh. Gently push and move the beater down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the beater to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Pour the pureed juice out of the watermelon, and strain, discarding any pulp and seeds; you should have between 6 and 7 cups of strained juice.
• Insert a tap in the empty watermelon according to the package directions. Pour the watermelon juice, wine and vodka into the watermelon and top with the lid. Refrigerate until the watermelon and punch inside are well chilled, at least 2 hours.

WATERMELON KEG

Steps:

• Cut off the top inch of a large watermelon and scoop out the flesh. Trim the other side so the watermelon sits flat. Make a small hole near the bottom with an apple corer, then use a knife to widen the hole until it's slightly smaller than a spigot. Attach the spigot. Fill as desired.

GUMBALL MACHINE MELON COCKTAIL KEG

Steps:

• Using a melon baller, scoop as many balls as you can from the honeydew, cantaloupe and watermelon. Save the scraps for another use. Put the melon balls on a baking sheet in a single layer and freeze until solid, about 2 hours. Transfer to a resealable container and keep frozen until ready to use, up to 2 weeks.
• Meanwhile, drill a hole in a 3-gallon plastic container, about 2 inches from the bottom, with a power drill fitted with a 5/8-inch drill bit. Snip any ragged pieces of plastic with scissors and securely attach a keg tap. Wash well to remove any plastic bits.
• Invert a 16-by-10-by-7-inch red plastic bucket (144 ounces). Attach the bottom of the keg to the bottom of the bucket with hot glue. Wrap a 4-foot red cord around where the keg and bucket meet to cover the seam; glue it in place. Cover the lid with red contact paper. Apply a chalkboard sticker to the bucket directly below the tap. Use a chalk pen to write 25 cents on the sticker.
• When ready to serve, put the melon balls in the keg. Pour in the vodka and orange liqueur. Top with seltzer and stir, then top with the lid.

PINEAPPLE KEG

Steps:

• Slice off the top of the pineapple and set aside. Use a pineapple corer to remove the flesh of the fruit and transfer to a bowl. Use an apple corer to make a hole for the keg tap about 2 inches from the bottom; insert the tap. Freeze the hollowed-out pineapple for 2 hours.
• Add 2 cups of the cut-up pineapple flesh to a blender along with the coconut cream and orange juice. Blend until smooth. Pour into the hollowed-out pineapple, then stir in the white rum. Replace the top of the pineapple and serve.