Watermelon Pudding Or Sauce Recipes

WATERMELON PUDDING

Steps:

• Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.
• Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
• Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.
• Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
• Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

WATERMELON PUDDING OR SAUCE

Steps:

• Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
• Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
• Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
• Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
• Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
• Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
• Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
• If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.

WATERMELON BBQ SAUCE AND PICKLED WATERMELON RINDS

Steps:

• Use a Y-shaped peeler to remove the outer green part of the watermelon. Scoop out the pink flesh and place in a blender (you should have about 1 pound 2 ounces); set the rind aside.
• Blend the watermelon flesh in a blender until it becomes juice. Pour through a fine-mesh sieve into a medium saucepan. (The amount of juice you have will vary depending on the watermelon.) You will need 2 cups of juice in the saucepan; transfer any excess to an airtight container and refrigerate for up to 1 week and save for another use.
• Add the ketchup, Dijon, Worcestershire, molasses, coriander, garlic powder, onion powder, 1/4 cup of the light brown sugar, 1/4 cup of the vinegar, juice of 1 lime and a generous amount of freshly ground black pepper to the saucepan and whisk until smooth. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and reduced by a quarter, about 20 minutes.
• Meanwhile, combine the salt, lime zest, juice of the remaining lime, and the remaining 1/4 cup each light brown sugar and vinegar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring once or twice, until the sugar has dissolved, about 5 minutes. Remove from the heat.
• Cut the rind into 2-by-1/4-inch sticks; transfer to the small saucepan with the brine and stir to combine. Add the ice cubes (and stir until the ice has melted. Let sit for 5 minutes to quickly pickle. Drain the pickled rinds and transfer to a serving bowl.