We’ve reached stop number five, One in a Melon! If you’re just jumping in scroll down for our previous stops in our very own Disney Wine and Food Festival. Sip and Savor pass is going to be used here for a more refreshing menu! It’s complimentary to the sunny California weather. Guests can enjoy different watermelon recipes for food and drink. If you’re not a watermelon fan, there is an option for you as well that still gives you a great tropical getaway feel.
Compressed Watermelon and Tomato with Whipped Ricotta and Lemon Olive Oil- Red Wine Vinaigrette-infused Watermelon, topped with Whipped Ricotta Cheese (Vegetarian and Gluten Free)
Poke-style Watermelon with Cucumber- Watermelon Cubes marinated in Citrus-Soy-Poke Dressing, on White Rice, topped with Cucumbers & Red Onions, with Furikake (Vegetarian, Gluten Free, and Plant Based)
Pabana Cream Puff- with an Exotic Mousse Blend of Mango, Passion Fruit and Banana, on a bed of Vanilla Bean-Pineapple Compote
Poke-style Watermelon with Cucumber
This recipe is a simple on that could be made a lot of fun by using a mini Mickey cookie cutter to cut the watermelon. The sweetness of the watermelon is greatly paired with a citrus-soy dressing, also known as ponzu sauce. Textures are at play here with the softness of the rice soaking up the excess dressing, the freshness of the produce, and the crunchiness of the garlic chips, furikake, and togarashi. (Furikake is nori seaweed, sesame seeds, and a combo of other flavors. Togarashi is a Japanese chili flake spice blend.)
- 1 Cup White Rice
- 2 Cups Water
- 3 Cloves of Garlic
- 4 Tbsp All-Purpose Flour
- 2 Tbsp Oil
- Small Seedless Watermelon
- Ponzu sauce
- Small Cucumber
- Small Red Onion
- Shichimi Togarashi
- Mini Mickey cookie cutter
- Cook and cool white rice in a rice cooker. If you don’t have one, boil 1 Cup White Rice with 2 Cups Water for 15 minutes uncovered or until you see small holes in the rice. Turn down the heat to low and cover. Cook for another 20 minutes and turn off heat. For both methods, don’t forget to fluff your rice with a fork.
- Let your rice cool completely before using it in the recipe. Don’t put it in the fridge as your rice will get hard.
- Slice garlic cloves thinly and coat them with the flour.
- Heat oil and drop garlic cloves in. Cook until crispy. Set aside to cool.
- Cut up watermelon into 1 inch cubes or with a mini Mickey cookie cutter. Set aside.
- Cut the cucumber into 4 slices the longways. Then chop them into 1/4 inch pieces.
- Chop onion in 1/4 inch pieces.
- Marinate cucumber and onion in ponzu sauce. Set aside.
- Assemble in a small bowl stacking each item in order with rice, watermelon, cucumber, and onion.
- Sprinkle furikake and togarashi on and top with garlic chips.
Berry Mule- Vodka, Strawberry, Simply Watermelon, House-made Rhubarb Juice and Ginger Beer
House-made Watermelon Aqua Fresca- Fresh Watermelon, Peaches, Agave Nectar, and Fresh Lime Juice (Non-alcoholic)
Ingredients and Instructions for Watermelon Aqua Fresca
- Chop up watermelon and peaches and place into blender.
- Add ice and agave nectar into blender. Start with a few tablespoons. You can add more later if you want it sweeter.
- Squeeze in about a dozen limes and blend.
Previous Food and Wine Festival Stops
- Nuts about Cheese: White Cheddar Lager Soup
- Uncork California: Charcuterie Board
- Golden Dreams: Brunch Fried Chicken & Waffle Sandwich
- California Craft Brews: Pepperoni Pizza Egg Rolls
Next stop, Peppers Cali-ente! See you there to spice things up!