Two refreshing watermelon desserts in time for summer

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By Jim Bailey
theyankeechef.blogspot.com

Place 3 pounds of watermelon chunks (without the seeds) in a food processor or blender (in batches) and puree on high until it is as smooth as possible.

This will take no longer than one minute. Transfer to a medium saucepan over medium-high heat.

watermelon pudding

Watermelon pudding.

Meanwhile, in a bowl, blend together 2/3 cups sugar with ½ cup cornstarch or tapioca starch, 1 teaspoon dry ginger, ½ teaspoon cinnamon and a pinch of cloves.

Pour into watermelon juice and bring to a boil, whisking well. Boil while almost constantly whisking, until thickened, about 2 minutes.

Remove from heat, transfer to a bowl and cover. Refrigerate at least 4 hours, or until firm. Serve.

Watermelon Mint Gelatin

Sprinkle 2 (1/4 ounce) envelopes of unflavored gelatin over ½ cup cold water. Let sit until softened, which should happen within a minute or two.

Watermelon mint gelatin.

Watermelon mint gelatin.

Meanwhile, puree about 2 to 2 ½ pounds watermelon chunks in a food processor or blender until smooth, about a minute on high. This should make about 2 cups.

Add to saucepan along with ½ cup sugar, Bring to a boil over medium high heat. When it gets warm, whisk in the gelatin mixture. Once boiling, whisk well and remove from heat. Whisk in 1 teaspoon peppermint/spearmint extract. Pour into individual molds and cover.

Refrigerate until set, about 3 hours.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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