Thornton Melon Ball Recipes

GUMBALL MACHINE MELON COCKTAIL KEG

Steps:

• Using a melon baller, scoop as many balls as you can from the honeydew, cantaloupe and watermelon. Save the scraps for another use. Put the melon balls on a baking sheet in a single layer and freeze until solid, about 2 hours. Transfer to a resealable container and keep frozen until ready to use, up to 2 weeks.
• Meanwhile, drill a hole in a 3-gallon plastic container, about 2 inches from the bottom, with a power drill fitted with a 5/8-inch drill bit. Snip any ragged pieces of plastic with scissors and securely attach a keg tap. Wash well to remove any plastic bits.
• Invert a 16-by-10-by-7-inch red plastic bucket (144 ounces). Attach the bottom of the keg to the bottom of the bucket with hot glue. Wrap a 4-foot red cord around where the keg and bucket meet to cover the seam; glue it in place. Cover the lid with red contact paper. Apply a chalkboard sticker to the bucket directly below the tap. Use a chalk pen to write 25 cents on the sticker.
• When ready to serve, put the melon balls in the keg. Pour in the vodka and orange liqueur. Top with seltzer and stir, then top with the lid.

BOOZY MINTED MELON BALLS

Steps:

• Place the watermelon and cantaloupe balls in a baking dish in a single layer. In a bowl, whisk together the lime juice, rum and honey until combined. Pour the lime mixture over the melon balls and toss to coat. Add the mint leaves. Let sit for 2 to 3 hours in the fridge, flipping the balls once or twice if desired.
• To serve, scoop the melon balls into a large bowl and pour the rum mixture over top. Cover with a sprinkling of fresh mint leaves.

MELON BALL

Steps:

• Place ice, pineapple juice, schnapps, and vodka in a cocktail shaker. Place cap on the shaker, shake, and strain into a cordial or pony glass.

MELON BALL

Steps:

• Fill a collins glass with ice. Add Midori and vodka, and top with orange juice.
• Stir to combine. Garnish with various types of melon balls, skewered.

BUFFALO BALLS

Steps:

• 1. In a meat grinder with a medium die, grind the chicken thighs to "chili grind," or have your butcher do it for you. In a large bowl, combine the chicken, 11/2 cups of the Ritz crackers, the black pepper, paprika, basil, cel-ery salt, cumin, white pepper, half the cayenne pepper, and 1 cup of the blue cheese. Mix well to incorporate. Cover and refrigerate for at least 4 hours and up to 24 hours.
• 2. Preheat the oven to 275 degrees F. Pour 2 inches of canola oil into a large, deep skillet and heat the oil to 350 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
• 3. Form the chicken mixture into walnut-size balls and set them aside on a plate. Beat the egg in a shallow bowl and place the remaining 1 1/2 cups crackers in another bowl. Dip each ball in the egg and then roll it in the crackers, covering it thoroughly. Add the balls to the hot oil (in batches so as not to crowd them) and fry until golden brown, about 2 minutes. They cook very quickly, so working with a few at a time will help. As they finish cook-ing, place the balls on the rack over the baking sheet. When all the balls are fried, place the baking sheet in the oven and bake for 10 minutes.
• 1. Meanwhile, in a small saucepan over low heat, melt the butter. Add the garlic and jalapenos and cook 2 minutes. Stir in the hot sauce and keep warm over low heat.
• 2. To serve, drizzle the hot sauce over the Buffalo balls or serve it as a dip on the side. Celery sticks and the remaining blue cheese make a cooling addition.

WIGGLY JIGGLY CRYSTAL BALL

Steps:

• For the gelatin: In a large, deep bowl, combine the gelatins. Pour the boiling water over the mixture and sir until completely dissolved. Refrigerate for 1 1/2 hours or until partially set.
• Meanwhile, prepare the cosmic fruit: Cut cantaloupe, watermelon, and honeydew into stars and moon shapes. Press the fruit into the partially set gelatin, then refrigerate for 4 hours or until set.
• Place the bowl in a pan of hot water to loosen the gelatin from the sides, then invert onto a wizard-like platter.

BOURBON BALLS

Steps:

• Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended.
• Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks.