143.8…The Watermelon Keg
Whew! I did it. I hosted Bunco last night and it was a great success. I can't wait to share all of the recipes I made with you. I have to say, the one I was most excited about was my Watermelon Keg!
Yep! I turned a watermelon into a keg and put a delicious cocktail in it using the watermelon from the inside!
The Watermelon Keg (Makes 10 to 12 drinks)
Recipe adapted from Food Network Magazine, August/September 2009
4 ounces Alize Red Passion or other fruit-flavored liqueur
8 ounces vodka
2 cups sour mix
Cut a lid from the top of the watermelon and scoop out the fruit. Drill a small hole near the bottom, then use a knife to widen the hole until it's slightly smaller than a keg shank. ($30 for kit; kegworks.com) Attach the shank, then fill the melon with this cocktail:
Puree 4 cups watermelon chunks; strain. Stir in 4 ounces Alize Red Passion, 8 ounces vodka and 2 cups sour mix; chill. Add sparkling rose before serving.
Before I get to the rest of the Bunco highlights, I'll fill you in on what's been going on.
Monday's breakfast was pineapple Chobani yogurt, Strawberry Vanilla Almond Granola and mixed berries.
I took the kids to camp, got some groceries and starting prepping the food for Bunco. I chose to make a bunch of "summer salads". It's amazing how much work salads can be….
Lunch was tuna salad, veggies and ranch.
Since I had been cooking all day, I wasn't in the mood to cook much else when it came time for dinner. Based upon a recommendation from my sister in law, I had purchased Trader Joe's Turkey Bolognese for nights like this.
It was pretty darn good and easy too!
While the sauce and pasta was cooking, I whipped up a Caesar salad and dinner was done.
Yesterday morning's breakfast was scrambled egg beaters with salsa, tomatoes, green onions and cheddar cheese.
After taking the kiddos to camp, I came home to finish cooking and prepping for Bunco. Somewhere along the way, I made a turkey sandwich for lunch.
All of a sudden it was show time! Time to get the appetizers outside!
Bacon and Olive Cream Cheese and Chive Finger Sandwiches:
Greek dip (from a mix) with veggies:
Everyone began to arrive and we all hung out and enjoyed a beautiful summer evening outside.
The good thing about serving mostly salads is that most of it can be done ahead. All I had to do was bring everything out.
Heirloom Tomato Tart with Ricotta and Basil:
Tomato Feta Salad:
Pesto Pasta Salad:
Romaine Salad with Tiny Tomatoes and Creamy Basil Dressing:
Curried Rice Salad:
Time to eat!
After a little bit, I brought out the desserts:
Butterscotch Pudding with Cream and Toffee:
Double Lemon Curd Cheesecake Pie with Sugared Blueberries:
Just like that, Bunco was over. Now I have a ton of leftovers to remind of me it. :) Stay tuned for all the recipes! (Special thanks to Lisa and Cathi for helping me prep yesterday!)
Breakfast this morning was Honey Nut Cheerios and almond milk. I wasn't in the mood to cook ANYTHING.
Along the same lines…my lunch was Bunco leftovers. I might be eating this stuff for awhile. Good thing it tastes great!
Ever made anything creative with a watermelon? This was a first for me!
Technorati Tags: Chobani, Everyday, Honey Nut Cheerios, Strawberry Vanilla Almond Granola, Trader Joe's, The Watermelon Keg, Romaine Salad with Tiny Tomatoes and Creamy Basil Dressing, Heirloom Tomato Tart with Ricotta and Basil, Double Lemon Curd Cheesecake Pie with Sugared Blueberries, Butterscotch Pudding with Cream and Toffee, Pesto Pasta Salad, Curried Rice Salad, Bacon and Olive Cream Cheese and Chive Finger Sandwiches, Tomato Feta Salad