If you're American, you have had watermelon. Watermelon is very versatile. It has a subtle flavor so it can be used in a variety of ways ranging from candies to salad to salsa. It is truly an American favorite and a summer icon. When using watermelon, one has the flexibility to be very creative, and I've decided to add another strange twist to the punch bowl.
The reason I call it "Fresh" is because the flavor I added to it. Chervil, or French parsley, gives it almost refreshing after taste. I know what you're thinking... parsley and donuts?? GROSS. Quiet the contrary my friends. Sugar CAN be mixed with green stuff AND taste yummy. When combined, you get the sweetness first, and then followed by a subtle refreshing after flavor. They do work together, and I'll show you! Lets get started!
Step 1: Do your homework
In order to use the ingredients harmoniously, you need to research it first. Find out what goes well together. TASTE chervil before you use it. After a little creativity and thinking, the results may surprise you. :)
OK, so let's do DONUTS. They're fun, wacky, and creative. They also can be easy to blend ingredients together.
Find what icing will work well with donuts and how you could incorporate chervil. What frosting?? Well, cream cheese frosting is ALWAYS good. Maybe incorporating chervil in the frosting will work. And yumm... lets make it watermelon flavored. And for the donuts? well, lets make them look like watermelons!
After awhile, your kitchen counter-top will be filled with ingredients! Today we're making it from scratch. Here's what you'll need...
FOR THE WATERMELON ICING
1 Cup of Chervil (made into a paste with a mortar and pestle) So more like 2 tablespoons of paste
1 tablespoon Watermelon Jello powder (this will help make the icing taste like watermelon)
8 oz. cream cheese (softened)
1/2 cup unsalted butter (softened)
5 cups confectioners' sugar
2 teaspoons watermelon puree (made fresh from a watermelon)
red and green food coloring for more color enhancement
FOR THE DONUTS
1 package (2 1/2 teaspoons) active dry yeast
2/3 cup milk, at room temperature (or maybe even a little on the warm side)
3 1/2 cups unbleached all-purpose flour
1 1/3 cups sugar
2 teaspoons kosher salt
7 tablespoons (3/4 stick) butter, at room temperature, cut into 6 to 8 pieces
Canola oil, for frying