The savory summer weather of late night dinners on the patio are just around the corner. I love having friends over for a light meal and an even sweeter dessert to catch up and enjoy time under the stars. There’s something about the thick, Texas air that makes me crave the coolness of watermelon. This featured appetizer is a great idea for a large party or small gathering. Finish the night with seasonal banana pudding and a dollop of fresh whipped cream to start your summer off on the right dish.
Watermelon with Mint & Feta
Watermelon, cubed1/4 c Feta cheese
1/4 c Mint, chopped
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Pinch of Salt
Pinch of Pepper
- Combine feta, mint, extra virgin olive oil, balsamic vinegar, salt and pepper.
- Place mixture on top of watermelon squares and serve with party skewers.
Banana Pudding with Cream
1/3 c sugar
1/3 c cornstarch
3 c milk
3 c vanilla wafers
3 bananas, thinly sliced
6 eggs, separated
1 c heavy whipping cream
1 Tbsp powdered sugar
4 Tbsp butter
1 Tbsp pure vanilla extract
Pinch of Salt
Optional: Pistachios, shelled and minced
1. Preheat oven to 375°F. In a large saucepan, combine sugar, cornstarch and salt. Mix well. Add milk. Over medium heat, continue to stir until thickened and boiling. Remove custard from heat.
2. In a small bowl, whisk egg yolks, then add in 1/2 cup of hot custard until blended. Pour mixture back into saucepan of custard and cut for an additional 4 minutes. Add vanilla and butter until well blended. Refrigerate at least 4 hours before serving.
3. Using a large electric mixer, mix the heavy whipping cream and powdered sugar to form the whipped cream.
4. Spoon chilled banana pudding in individual serving bowls, top with whipped cream and vanilla wafers.
Optional: Add minced pistachios on top for nutty flavor and crunch.
LBDujour 