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Posts Tagged ‘watermelon’

Hump Day Snack: Watermelon Grill with Fruit Kabobs

Sometimes on these hot, muggy summer days, even firing up the outdoor grill can seem impossible. Keep the grilling spirit alive in a remarkably cooler with this DIY Watermelon Grill with Fruit Kabobs. Summer’s perfect fruit comes in many shapes and sizes, but for this crowd-pleaser, a round watermelon about the size of a small soccer ball is ideal. Use a melon-baller to hollow it out, saving the sweet spheres for pretty, petite fruit kabobs. Wooden skewers pushed through the halved melon create the grill’s grates, while blackberries or other dark-hued berries play the role of the charcoal underneath. Use stalks of celery or carrots to fashion a base, so the grill stands upright, and chop chunks of your favorite fruits (like pineapples, strawberries or peaches) to complete the fruit kabobs on top. It’s a sure-fire way to heat things up for summer – no open flames, smokers or grilling tools required.

For more ways to celebrate summer without firing up the barbeque, check out some of Cooking Channel’s fruity favorites:

Sifted: Watermelon Cake, Blackberry Ice Cream Floats + More

Watermelon Cake

Hot Links We’re Loving:

• Always yearned to say “I carried a watermelon” at a party? This 4th of July, make it a reality with Style Sweet CA’s watermelon cake, complete with a red velvet interior and black sprinkle “seeds.”

• Forget root beer in your ice cream floats. The Sugar Hit gives this fizzy classic a summery spin with a blackberry-vanilla ice cream float that might just replace the original. Striped straws are mandatory.

• In related switcheroo news, the good ole berries-and-cream trifle has been a part of Independence Day cookout spreads for a reason. This year, switch it up with Taste and Tell’s Peanut Butter and Brownie Trifle that’s layered in all the right ways.

• Blenders aren’t just for smoothies and margaritas anymore. Love and Lemonsmango gazpacho is so light and cool, you might just opt for a bowl of soup next time you’re lounging by the pool.

• A magic flan cake by Sprinkle Bakes is just that, magic. The flan and cake layers switch places while they’re baking, and the end result is a fusion of caramel, custard and cake goodness.

Craving More?

Thirsty Thursday: Watermelon Martinis


It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Break out your blender to whip up a slushy, cooling cocktail for summer. We suggest these frozen Watermelon Martinis as a start.

First, make ice cubes out of the watermelon by pureeing the sweet fruit and then pouring it into ice cube trays. This clever technique helps to maintain the full flavor of watermelon without dilution (since watermelon is already over 90 percent water). Once the watermelon cubes are frozen, blend them with simple syrup, lemon juice, vodka and melon liqueur.

Tip: Keep extra watermelon cubes in the freezer all summer, to spruce up lemonade, sparkling water or an impromptu martini anytime.

Bottoms up, folks!

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Thirsty Thursday: Beat the Heat with Icebreaker Mojitos

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

You’d be hard-pressed to find something as deeply satisfying and refreshing as eating a fat wedge of watermelon on a hot summer afternoon. Since mid-July in New York means unbearable heat, icy cold watermelon with its ruby flesh and sweet, sticky juice is now the most fashionable cocktail ingredient of the summer.

This fruit salad of a cocktail is juicy, colorful and offers real refreshment. Muddle fresh mint and lime with watermelon and pineapple chunks as the mojito base. Shake with white rum and pineapple juice, and pour into a couple of hefty glasses with lots of ice. It’s your favorite summer fruits against a backdrop of classic mojito flavors. And the best part about this cocktail? You’ll have plenty of fresh fruit leftover for eating.

Bottoms up, folks.

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Summer Fest: Savory Watermelon Recipes

This market selection is going to require some heavy lifting. Watermelons are 92% water and that’s where most of their weight comes from. Before flexing your muscles, look for a firm, symmetrical fruit that has as few cuts, dents or bruises as possible. And while simply slicing up your melon and eating it straight from the rind is one of the staple desserts of summer, watermelon is a great option for savory recipes as well.

1. Watermelon Gazpacho (pictured above)

Tyler’s cold soup is all made in one blender. Puree a large ripe tomato with one serrano chile and cubed fresh watermelon. Add onion, red wine vinegar, cucumber and fresh dill. Pour into chilled bowls and sprinkle with dill, feta and chunks of fresh watermelon.

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Summer Fest: Have Your Way With Watermelon

Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: melon.

 

Watermelon is 92% water, making it a great option for using in all sorts of drinks, desserts and even soups. It’s also one of those fruits that embodies the idea of lazy summer days and seed-spitting contests so scoop one up as you enjoy these last few weeks of the season.

Here are our current five favorite ways to use watermelon:

1. Mixed Melon Salad with Cilantro and Lime (pictured above)

Kelsey Nixon’s refreshing fruit salad combines cantaloupe, honeydew and watermelon in a lime, honey and cilantro dressing. It’s a simple way to showcase the best of summer’s melon.

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Matt’s Ultimate Summer Salad

Matt Armendariz's heirloom salad

Matt Armendariz's heirloom salad

I try to treat all my seasons equally. I love tender young vegetables in spring long and rich braised meat and stews in autumn. But if you really want to know what gets me going then we only need to chat about summer. It’s where my favorite flavors come together: cool and hot, sweet and smoky, bold and beautiful. It’s a time of year when intense flavors play well with just about everything and everyone gets along peacefully.

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Darryl Robinson — 5 Things To Know, Plus Bonus Recipe

Darryl Robinson -- Host of Drink Up

Darryl Robinson -- Host of Drink Up

Darryl Robinson is THE guy you want at your next party.  He’s sharp, funny, knows how to mix a tasty libation and is the host of the new Cooking Channel show, Drink Up

Continue Reading Darryl Robinson — 5 Things To Know, Plus Bonus Recipe

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