WÜSTHOF Employee Recipes: Summer Melon Cake
Food & Drink
Welcome to the WÜSTHOF Employee Recipe Series
Sometimes, the best way to answer age-old questions like “What should I cook tonight?” or “What should I bring to brunch?” is to simply ask around. Luckily at WÜSTHOF, we’re surrounded by exceptional kitchen knives and passionate home cooks. We heard so many brilliant recipe ideas around the proverbial water cooler that we decided to start compiling them into an employee recipe series to share with our community.
Throughout these recipes and videos, you’ll get a glimpse into the way WÜSTHOF employees like to use our premium knives in their own lives. Some of our colleagues, like Fiona, are all about fine, decorative details, like making a lovely Summer Melon Cake out of the season’s peak produce. Others, like Raphael, use cooking to feel connected to loved ones, such as his family recipe for bigos, a Polish-style hunter’s stew.
Home cooks are WÜSTHOF’s greatest inspiration, and we’re so grateful that some wonderful cooks (and colleagues!) are here to help us spark an appetite. They’re in charge of the recipes, and we’re in charge of the perfect kitchen tools. Win-win!
Ingredients
½ watermelon
½ cantaloupe (and/or honeydew) melon
½ cup blackberries
½ cup blueberries
½ cup (loosely packed) fresh basil leaves
Directions
To create the base of the cake, slice a watermelon in half. Cut a 5 cm slice from one of the two halves.
Using a melon baller, scoop the flesh from the remaining watermelon half and the cantaloupe (and/or honeydew) until you have about 1 cup each of the watermelon balls and melon balls.
Arrange the watermelon balls, melon balls, blackberries, blueberries, and basil leaves on top of the watermelon cake base. Serve immediately.
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