Watermelon Ingredients:
16 ea                            Watermelon melonballer scoops
2 TBS                             Fresh squeezed orange juice
1 TBS                            Olive oil
½ tsp                            Mint (chopped)

Herb Goat Cheese Ingredients:

2 ounces               California goat

2 ounces               Cream cheese
1 tsp                            Garlic (minced)
1 tsp                            Chives (chopped)
1 tsp                            Thyme (chopped)
4 ea                            Brioche croutons (1/2 “ thick)
2 ounces               Assorted mixed greens
1/2 ounce              Balsamic vinegar
To taste              Salt and white pepper

Instructions

• Preparing the watermelon: Scoop watermelon balls out, and discard seeds. Place in small mixing bowl and toss with orange juice, olive oil, and mint. Set aside at room temperature.
• Take leftover scraps of watermelon and discard seeds. Place in blender and add small amount of white wine vinegar, to taste. Use this as a garnish on plate.
• Preparing the salad: combine cheeses, garlic, and herbs; mix well until all ingredients are combined. Season with salt and pepper. Place equal amounts on top of brioche croutons.
• Place crouton in the middle of each of 4 salad plates and set four watermelon balls on top of each crouton. Garnish with small amount of mixed greens tossed with balsamic vinegar. Drizzle some vinegar and watermelon puree on plate as garnish.

MELON SALAD WITH LIME YOGURT DRESSING

Ingredients

1/2 cup              Milk

1cup                            Yogurt, preferably not fat-free

1 TBS                            Honey

1 ea                            Cantaloupe

1/2 ea                            Honeydew melon

1/2 ea                            Watermelon

2 TBS                            Light brown sugar

2 ea                            Limes, cut into wedge

Instructions

• In a bowl, whisk together the milk, yogurt, and honey. Cover and refrigerate until ready to serve.
• When ready to serve, peel and seed the melons and cut into 1-inch cubes. Combine them in a bowl, toss lightly, and divide the mixture among dessert bowls (preferably glass, so that you can see the melon colors).
• Drizzle yogurt sauce on top of the fruit. Sprinkle each serving with about 2 teaspoons brown sugar and serve with lime wedges to squeeze over the fruit at the table.

WATERMELON GRANITA

Ingredients

1/4 cup               Sugar

Lemon juice

4 & 1/2 cups               Watermelon juice

¼ cup                             Melon flavored liqueur

Instructions

• Add sugar and lemon to melon or watermelon juice, to correct flavor. Add liqueur.
• Pour mixture into shallow sheet pan to a depth of approximately 1/4-inch. Place in freezer. (If you pour any deeper, ice crystals will not form properly).
• When you see a layer of ice on the surface, scrape to break it up and put pan back in freezer. Continue this process until completely frozen. Final product should look like sequins.

WATERMELON SALSA

Ingredients

2 cup                            Watermelon (chopped small)

2 cup                            Pineapple (chopped small)

½ cup                            Red Onion (chopped small)

3 TBS                            Cilantro (chopped)

1 ea                            Jalapeno (fine diced)

¼ cup                            Fresh Lime Juice

to taste              Salt and Pepper

optional              Tabasco Sauce

optional              Sugar (if fruit is not sweet)

Instructions

• Combine Watermelon, Pineapple, Onion, Cilantro and Jalapeno.  Add Lime juice and season to taste.
• Cover and refrigerate until chilled.  Great served over pork or fish.

WATERMELON PINEAPPLE COCONUT MARGARITA

Ingredients

2 cups                             Watermelon chunks

2 ounces               Coconut flavored rum

½ cup                             Coconut (shredded)

1 ea                            Lime (juiced)

1 cup                            Ice (more if you want it slushier)

Instructions

• Place all ingredients in a blender and blend until smooth. Pour into a sugar rimmed glass.
• To rim the glass with sugar, cut a Lime and rub it around the rim, inside and out.  Then turn the glass over and dredge or shake in a bowl of superfine granulated sugar (not powdered).

WARGARITA (A non-alcoholic version)

Ingredients

2 cups                            Watermelon chunks

1 tsp                            Imitation Rum extract

1 tsp                            Imitation Coconut extract

½ cup                            Coconut (shredded)

1 ea                            Lime (juiced)

1 cup                            Ice (more if you want it slushier)

Instructions

• Place all ingredients in a blender and blend until smooth. Pour into a sugar rimmed glass.
• To rim the glass with sugar, cut a Lime and rub it around the rim, inside and out.  Then turn the glass over and dredge or shake in a bowl of superfine granulated sugar (not powdered).

WATERMELON NAPOLEON

Ingredients

2 cups                             Cooked baby shrimp

2/3 cup               Mayonnaise

1 TBS                            Fresh Dill (chopped)

12  ea                            Watermelon rounds (4”, ½” thick)

8 ea                            Large cocktail shrimp

4 sprigs               Dill

Instructions

• Mix together the shrimp, mayonnaise and dill. Chill until ready to serve.
• Place a round of the watermelon on a serving plate and top with a thin layer of the shrimp salad. Top that with another round of the watermelon and then another layer of the shrimp salad. Top that with another watermelon round. Place 2 cocktail shrimp on top with a sprig of dill.
• Repeat to create 4 “Napoleons.”

NOTE:  You can cut the “rounds” into other shapes if you want, square, rectangle or even in the shape of a heart.  Take the 2 large cocktail shrimp and form them into the shape of a heart as well to top your Napoleon.

Gen. Napoleon was very successful in using a “stacked” regiment in battle, sending one wave after another into battle.  Thus, the “stacked” culinary recipes called “Napoleons.”