|Carve a Fish|
|Carve a Shark|
|Carve a Whale|
|Carve a Bat Jack-O'Melon|
All watermelons have a pale, buttery spot on one side - this is where they rested while they basked in the sun.
|Carve an Owl|
Check out lots of delicious watermelon recipes at watermelon.org!
|Photos and recipes from watermelon.org|
8- 1 inch thick 4 inch diameter circles of seedless watermelon
8 slices Havarti cheese
6 grilled chicken breast halves, cooled and julienne across the grain
1 teaspoon or to taste minced fresh dill, stems removed and discarded.
About 1 cup natural low fat ranch dressing
Watermelon & Wine Reduction Drizzle (optional but delicious, see recipe below)
On 4 serving plates, place one round of watermelon in the center of each plate. Trim the cheese into the same size circle as the watermelon and place one cheese round on each of the four plated slices of watermelon. Repeat with another piece of watermelon and then the remaining cheese.
Clump the julienne chicken in even portions on top of the watermelon cheese stacks. Stir the fresh dill into the ranch dressing. Garnish watermelon chicken stacks with dressing and an attractive drizzle of the Watermelon & Wine Reduction.
Makes 4 servings.
Watermelon & Wine Reduction Drizzle
8 cups watermelon puree
1 cup inexpensive red balsamic vinegar
1 cup red wine
3 cups sugar in the raw
1 teaspoon sea salt
Stir all ingredients together well in a heavy stainless steel pot over medium heat until sugar dissolves. Bring to slow boil, stirring occasionally, until contents are 1/3 the volume than when the boiling began. Cool. Refrigerate in a food-safe squirt bottle and use over grilled anything, greens, goat cheese, etc. Makes 3 to 4 cups, which lasts up to 30 days in the refrigerator. Bring to room temp to use.