‘FALL’ IN LOVE WITH
FAMILY-FAVORITE AUTUMN RECIPES
W(Family Features) ith temperatures cooling and cravings
leaning toward comforting flavors,
fall offers a perfect time for families
to explore adventurous twists on favorite foods.
As you and your loved ones rework the menu
for autumn, turn to versatile ingredients that
provide fresh tastes and new ways to enjoy
classic recipes.
One star ingredient that can be used for
appetizers, main courses, sides, snacks and
desserts alike is watermelon. In fact, using the
entire watermelon (rind included) means you’ve
discovered a sustainable way to create nutritious
meals without food waste.
Consider these simple, delicious ways to
use the entire watermelon in your kitchen.
Watermelon Flesh
In the fall, whole watermelon is still
available in many areas. You can also find mini
watermelon in the fresh cut produce section
at many local grocers. The flesh is often the
favorite (and most-used) part of the watermelon.
Served on its own as a hydrating snack or
as part of a recipe for tasty entrees, the flesh
offers something for nearly every appetite so no
watermelon goes to waste.
Watermelon Juice
Watermelon is 92% water, making it a
sweet choice for staying hydrated. Even if
your watermelon is overripe, don’t throw it
out - instead, juice or puree it to
retain value and nutrition. Use it to
sweeten this Watermelon Bourbon
Glaze then drizzle over a perfectly
grilled flank steak and serve
with mashed potatoes and grilled
vegetables for an ideal fall meal.
Watermelon Rind
The rind is often thrown out -
many people don’t realize you can
eat it, too. The rind absorbs flavors
added to it and adds an unexpected
texture to this Watermelon Walnut
Currant Chutney. Try serving over
brie with crackers or simply dip
with naan or baguettes.
Find more flavorful fall
solutions to avoid food waste at
Watermelon.org.
Watermelon Bourbon Glaze
with Grilled Flank Steak
Servings: 6
1 1/2 cups watermelon juice (approximately 2
1/2 cups chopped watermelon, blended)
2 tablespoon minced garlic
1/4 cup soy sauce
1/4 cup brown sugar
2 teaspoon hot sauce
1/4-1/2 cup bourbon
2 pounds flank steak or London broil
1/4 teaspoon cornstarch
In medium saucepan over medium-high heat,
reduce watermelon juice to 2/3 cup. Toward end
of reduction, add garlic. Remove from heat, cool
10 minutes then add soy sauce, brown sugar, hot
sauce and bourbon. Mix well.
Place watermelon-bourbon glaze in large ziptop
bag. Add steak and massage to cover meat.
Close bag and refrigerate 3-4 hours.
Heat grill to high heat. Remove steak from
plastic bag and gently shake to remove excess
glaze.
Grill steak 4-6 minutes; turn, grill 4-6 minutes,
depending on thickness of steak. Remove from
heat. Steak should be pink in center.
Allow steak to rest on platter or cutting board 10
minutes.
Mix small amount of watermelon-bourbon
glaze with cornstarch. In small saucepan over
medium-high heat, add cornstarch mixture
to remaining glaze and simmer 3-5 minutes.
Reduce to medium heat until mixture thickens.
Remove from heat.
Cut flank steak on bias into thin strips. Drizzle
watermelon-bourbon glaze over top.
Watermelon Walnut Currant Chutney
Servings: 16
4 cups watermelon, juiced
2 cups watermelon rind (white part),
diced small
2 tablespoons apple cider vinegar
1 1/2 cups packed brown sugar
1/2 medium white onion, sliced
1 tablespoon minced garlic
1/2 teaspoon nutmeg
1/4 teaspoon cloves, ground
1 teaspoon lemon zest
1 lemon, juice only
2 tablespoons currants
2 tablespoons roasted walnuts
1 wheel brie cheese, for serving
crackers, for serving
In saucepan over medium heat, reduce
watermelon juice to 2 cups. Combine with
watermelon rind, apple cider vinegar, brown
sugar, white onion, garlic, nutmeg, cloves,
lemon zest, lemon juice, currants and walnuts;
simmer until almost dry.
Chill and serve over brie with crackers.
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