The arrival of September doesn't mean that watermelon days have to be over. For a creative dessert, try this Watermelon Baked Alaska from Chandra Mohan, sous-chef of the Club International at the Drake Hotel in Chicago.
Combine 4 cups watermelon juice, 1/2 cup sugar and 4 teaspoons of lemon juice and mix until sugar is dissolved. Place in a sorbet machine or ice-cream maker and freeze. When nearly frozen, fold in 1/4 cup chocolate chips and mold sorbet into a log shape.
Mix 3/4 cup water, 1/2 cup plus 2 tablespoons of egg whites, 2 tablespoons of whole eggs and 1/4 cup vegetable oil. Slowly add the mixture to 1 pound of white pudding cake mix, beating slowly with an electric mixer and then mixing on medium speed for 5 minutes. Spread batter in a 1/2 sheet-cake pan and bake at 375 degrees for 20 to 22 minutes. Allow cake to cool.
Slice one piece as a base for the sorbet log. Wrap a few more slices of cake around the rest of the log. Place in freezer for 30 minutes. Make a meringue with 1 cup of cold water, 1 1/2 cups sugar and 1 1/4 ounces meringue powder, mixing with an electric mixer until foaming. Spread over the cake and return to freezer. Before serving, lightly brown meringue with a blowtorch or by pouring a jigger of brandy over the log and lighting it with a match.
A plan for the cans
If your refrigerator needs a little reorganizing, Coca-Cola has a solution. Consumers in Baltimore are among the first to be able to buy new 12-can packages designed to take up less space in the fridge.
The slimmer, self-dispensing package will replace the existing 12-pack and is available in all Coca-Cola brands, including Coke, Sprite, Fresca, Nestea Cool and Minute Maid beverages.
Egg on deck
If you want to make your neighbors green with envy, or at least take a second look at your deck or patio, take a crack at the Big Green Egg.
Based on the design of Asian cookers called kamados, the Big Green Egg is a grill made from ceramic designed to retain and radiate heat. The grill is fueled by natural-lump charcoal and can perform as a smoker and oven as well as a grill.
The appliance is available at specialty grilling stores. Prices range from $180 for a mini egg to $699 for a large egg. For more information, visit www.biggreenegg.com.
A sweet difference
Think British and you may think refined and traditional. But a British sugar recently introduced in U.S. markets is unrefined and untraditional.
Billington's sugars are made with minimal processing, which helps preserve their flavors and gives the sugars a rich color. The product line includes a milled golden cane sugar, a golden-brown sugar, a dark-brown molasses sugar and sugar crystals.
The sugars are available at Trader Joe's and Whole Foods Markets or online at mybrandsinc.com. You also can order by phone at 888-281-6400. A 1-pound bag has a suggested retail price of $3.85.
* Celebrate the fall wine harvest with a Reds, Whites & Bluegrass Festival 1 p.m. to 5 p.m. each Sunday in September at Boordy Vineyards, 12820 Long Green Pike, Hydes. $8 per person, $4 for children 2 to 12. Advance tickets are available online at www.boordy.com. Call 410-529-5015 for more information.
* A barbecue-pig feast will be held from 2 p.m. to 8 p.m. Sept. 14 at Circle D Farms, 15535 Carrs Mill Road, Woodbine, in Howard County, to benefit Slow Food USA, a group dedicated to preserving and promoting America's food heritage. $50 for Slow Food members, $60 for nonmembers. Call 212-988-5146 for reservations.
* Learn about making white wine 10 a.m. to 6 p.m. Saturday and noon to 6 p.m. Sunday at Berrywine Plantation-Linganore Winecellars, 13601 Glissans Mill Road, Mount Airy. The tasting and tour also will be held at the same times Sept. 13 and 14.
* Dine with the masters when 10 certified master chefs prepare dinner 6:30 p.m. Monday at Rudys' 2900, 2900 Baltimore Blvd., Finksburg. $200. Call 410-833-5777 for reservations.
* The Brass Elephant, 924 N. Charles St., will celebrate the release of the movie Under the Tuscan Sun with a Tuscan dinner 6:45 p.m. Sept. 10. $35. Call 410-547-8485 for reservations.
The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail email@example.com.