Page 21 - Florida Sentinel 5-27-16 Online Edition

Recipes
Grilled Spicy Watermelon
1 tablespoon lime zest
1⁄4 cup lime juice
1⁄4 cup honey
2 teaspoons garlic chili sauce pinch salt
1 watermelon, medium sized
1 tablespoon fresh chopped cilantro
DIRECTIONS: Preheat grill to high. In bowl, whisk together lime zest, juice, 3 tbsp. of the honey, garlic chili sauce and salt.
Cut watermelon into 1” thick wedges. Lightly drizzle each side with remaining honey and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with
lime dressing. Garnish with cilantro.
Grilled Watermelon & Pineapple Skewers
12 1 X 1 seedless watermelon chunks 12 1 X 1 fresh pineapple chunks
1⁄2 cup unrefined granulated sugar
1 tablespoon cinnamon sugar
1 cup warm fudge sauce of choice
DIRECTIONS: Alternate 3 of each
cube of watermelon and pineapple on skew-
ers and sprinkle the fruit skewers with the
unrefined sugar and cinnamon sugar. Grill
over medium hot coals on all four sides about
30 seconds per side. Arrange on a platter and drizzle with warm fudge
sauce.
Watermelon & Berry Popsicles
5-6 cups seedless watermelon
1 cup California Giant Blueberries 1 cup California Giant Raspberries 3 tablespoons honey
DIRECTIONS: Add watermelon, 1⁄2 cup of blueberries, 1⁄2 cup of raspberries, and honey to a blender. Blend until smooth. Press through a fine mesh strainer to remove pulp and seeds.
Fill popsicle molds 3⁄4 full with liquid. Add whole blueberries and raspberries to each mold. Insert sticks and freeze for at least 4 hours
or until completely frozen.
Watermelon Cheesecake
With Watermelon Fresca
2 cups cream cheese, softened
1 cup granulated sugar
2 tablespoons watermelon juice 2 tablespoons watermelon
syrup
1 drop red food color
1 cup heavy cream
11⁄2 cups graham cracker
crumbs
1⁄4 cup brown sugar 1⁄2 cup butter, melted
DIRECTIONS: Using a stand mixer, cream together the sugar and cream cheese until smooth, about 3 minutes. Mix in water- melon juice, watermelon flavoring and food color; set aside. Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture.
Combine together the graham cracker crumbs, butter and brown sugar until mixture is fully incorporated and mixture is moist from melted butter. Press into a springform pan.(9-inch or two 4 1⁄2 -inch) Fill pan cheesecake mixture. Tap pan to release some air bubbles. Place in freezer for 2 hours, then transfer to the refrigerator. Let sit in fridge for another 3 hours. Top with watermelon Fresca and serve cold.
Watermelon Fresca
2 cups watermelon, diced
1 tablespoon mint, chopped
3 tablespoons lime juice
1 teaspoon watermelon flavoring 1 tablespoon sugar
DIRECTIONS: Combine ingredients; refrigerate until ready to use.
Watermelon Breeze
3 cups cubed chilled watermelon 1 cup coconut water
squeeze of fresh lime
Ice if needed
Sprig of mint
DIRECTIONS: Put all ingredients in blender. Blend until smooth. Makes two servings.
FRIDAY, MAY 27, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B