The Milwaukee Post

12 • Milwaukee County Post • April 28, 2017 FOOD 255317046 Winner is CONGRATULATIONS TO Mark Nies of South Milwaukee Winner of April's $25 Dining Out Gift Certificate! Winner must claim prize by calling the Milwaukee Post by noon, Friday, May 5th, 2017. No exceptions. Milwaukee Co. Post 414-744-6370 Ext. 17 (Family Features) — There's no better way to spice up a party than by using unexpected ingredients in fun, flavorful dishes and drinks. For your next fiesta, celebrate a star of the party with sweet and juicy watermelon. Not only does versatile water melon lend a unique taste to your menu, it's a healthy ingredient that provides natural hydration with 92 percent water content, along with the antioxidant lycopene and the amino acid citrulline. Find more fiesta-ready recipes at watermelon.org. Water melon Margarita on the Rocks Makes: 2 margaritas Watermelon Simple Syrup: 2 cups seedless watermelon, cubed 1 cup sugar Watermelon Juice: 2 cups seedless watermelon, cubed 1/2 cup water Margarita: lime wedges coarse salt ice 4 ounces silver tequila 4 ounces watermelon juice 2 ounces lime juice 1 ounce watermelon simple syrup To make watermelon simple syrup: In small saucepan over medium heat, combine water melon and sugar. Use potato masher to mash watermelon and sugar together, pushing out liquid and dissolving sugar. Simmer 5 minutes, stir- ring frequently. Pour mixture through fine mesh sieve set over bowl or jar, press- ing watermelon to extract all liquid. Set aside to cool completely. To make water melon juice: In blender, combine watermelon and water. Blend until smooth then pour through fine mesh sieve set over bowl or jar. To assemble margaritas: use lime wedge to line rims of two glasses with juice. Dip glasses in coarse salt and care- fully fill glasses with ice. Combine tequila, water melon juice, lime juice and simple syrup in cocktail shaker with ice. Shake until thoroughly chilled, about 30 seconds, and pour into prepared glasses. Gar nish with lime wedges. Cactus Carving Medium-large oval or oblong watermelon (seeded or seedless) Cutting board Paring knife Dry erase marker Kitchen knife Scoop Cactus cookie cutter Small flower cookie cutters Toothpicks Fire and Ice Salsa (recipe below) Wash watermelon under cool, running water and pat dry. On cutting board, place watermelon on its side and cut off 1/4 inch-1/2 inch from stem end; this will provide a sturdy base. Reserve end piece to make into small cactus. Stand watermelon upright on base. Use dry erase marker to draw simple outline of cactus shape. One-third up from bottom of watermelon, draw straight line around back, being careful not to go through cactus outline; this will create a serving bowl for watermelon salsa. Use kitchen knife to cut around outline, leaving just bowl with cactus attached. Scoop out base to form bowl. From pieces of watermelon that were cut away, use cookie cutters to make cactus pieces and flower pieces to decorate with, and chop remaining watermelon to make watermelon salsa and watermelon margaritas, or juice. Attach toothpicks randomly around cactus to make thorns and decorate with watermelon flowers. Decorate bottom rind scrap with toothpicks to resemble short, round cactus. Fill bowl with Fire and Ice Salsa and serve with tortilla chips. Fire and Ice Salsa Makes: 3 cups 3 cups seeded and finely chopped watermelon 1/2 cup finely diced green peppers 2 tablespoons lime juice 1 tablespoon chopped cilantro 1 tablespoon finely sliced green onion 1-2 tablespoons finely diced jalapeno peppers Combine ingredients; mix well and cover. Refrigerate at least 1 hour before serving. SWEET MEETS SPICY Fresh ideas for a fun fiesta menu Watermelon Margarita on the Rocks

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