Mascarpone Filled Watermelon Food

SPIKED WATERMELON POPS

Steps:

• In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.
• To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.

CINNAMON MASCARPONE PANCAKES WITH WARM MORELLO CHERRIES AND HAZELNUTS

Steps:

• Stir the confectioners' sugar into the 1/2 cup mascarpone and set aside. Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl.
• Whisk together the sugar and eggs until pale. Add the buttermilk, 1/3 cup mascarpone, vanilla and orange zest and mix until combined. Add the wet ingredients to the dry ingredients. Add the butter and mix until just combined. Do not over mix. Let the batter sit at room temperature for 20 minutes.
• Put the cherries and their liquid into a saute pan and warm over medium heat. Add the cherry brandy off the heat, and then return to the heat and flambe (cook off the alcohol). Once the flames die down and the alcohol is cooked out, remove from the heat and stir in the honey. Transfer to a bowl.
• Heat a griddle over medium heat and brush with some melted butter. Add about 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Serve 3 pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts.

WATERMELON WITH WATERCRESS AND FETA

Steps:

• In a salad bowl, combine the watermelon, feta cheese, watercress, lemon zest, lemon juice, olive oil, salt, and pepper. Gently toss until all the ingredients are combined. Serve immediately.

QUICK-PICKLED WATERMELON

Steps:

• Add the rice wine vinegar, palm sugar, fish sauce and dried chiles to a saucepan and bring to a boil. Place the watermelon into a bowl over an ice bath. Once the liquid comes to a boil, pour over the watermelon and stir to combine until the mixture has cooled.
• Add to a platter of cheeses, meats, crackers, dried fruit, etc.

WATERMELON MACARONS

Steps:

• To Make Macaron Shells:.
• In a bowl, combine sifted powdered sugar and almond flour.
• Beat egg white (at room temperature) and sugar until you get soft peaks.
• Then add the powdered sugar and almond mixture.
• Mix well and then divide into two equal bowls.
• Make one green by adding several drops of green food coloring; mix well.
• Make the other bowl pink by adding a few drops of red food coloring; mix well.
• On a baking sheet lined with parchment paper, pipe each color; making sure the disc shapes are the same size.
• For the pink discs, sprinkle with poppy seeds.
• After piping all the cookies, allow the shells to rest for 30 minutes until a thin skin has formed.
• Bake for 15 minutes at 225 degrees F.
• To Make the Filling:.
• Blend butter until it's smooth and creamy.
• Add powdered sugar, heavy cream, a pinch of salt and several drops of watermelon flavoring.
• Blend together until well-combined.
• To Assemble the Macaron:.
• Pipe the filling on one side of the shell, and top with the other shell (making sure one side is green and one side is pink, so it resembles a watermelon slice).