iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Extra-Moist Turkey with Pan Gravy

Ingredients:
1 (11-to 12-pounds) turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock
1/2 medium onion
1 bunch thyme
5 tablespoons unsalted butter, melted, divided
1 cup water
2 cups hot turkey stock
1/3 cup all-purpose flour
Melted unsalted butter if necessary
Reserved chopped giblets from stock (optional)
Equipment: a small metal skewer; a 24-inch piece of kitchen string; a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; a 2-quart measuring cup or a fat separator
1 a 24-inch piece of kitchen string
1 a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil
1 a 2-quart measuring cup or a fat separator
Garnish: thyme sprigs

Instructions:
Preheat oven to 400°F with rack in lower third.
Rinse turkey inside and out, then pat dry. Mix together 2 teaspoons salt and 1 teaspoon pepper and rub all over turkey inside and out. Put onion and thyme in large cavity. Pin neck skin to body with skewer. Center kitchen string under back of breast and bring ends over to pin wings, then crisscross string and tie ends of drumsticks together. Put turkey on a metal rack in roaster and brush with 4 tablespoon melted butter. Cover pan (if using a roasting pan, cover turkey with parchment paper, then foil) and roast 1 hour.
Baste with pan juices and add water to pan. Continue to roast, covered, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 30 minutes to 1 hour.
Baste with remaining tablespoon melted butter and roast, uncovered, until skin is browned, about 15 minutes more (total roasting time: 1 3/4 to 2 1/4 hours). Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, loosely covered with foil, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
Strain pan juices through a fine- mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Pour pan juices into a bowl and add stock.
Whisk together flour and 1/3 cup reserved fat (if there is less, add melted butter) in a heavy medium saucepan, then cook over medium heat, whisking constantly, 2 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter. Chop and add giblets (if using). Simmer gravy, whisking occasionally, 3 minutes. Season with salt and pepper.
Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce

Ingredients:
1/2 cup whole milk
1 tablespoon cornstarch
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of ground cloves
3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
10 large egg whites
1/4 teaspoon salt
Equipment: 8 (6-ounce) ramekins
Garnish: confectioners sugar
Accompaniments: bourbon molasses sauce ; unsweetened whipped cream
1 unsweetened whipped cream

Instructions:
Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.
Unstuffed Sweet-and-Sour Cabbage

Ingredients:
1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley
Accompaniment: steamed rice

Instructions:
Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.
Gorgonzola Chicken Breasts

Ingredients:
4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
1/4 pound chilled Gorgonzola dolce, sliced
1 tablespoon vegetable oil
1/3 cup water
2 1/2 tablespoons balsamic vinegar

Instructions:
Preheat oven to 425°F with rack in middle.
Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.
Clementine Jicama Salad

Ingredients:
1/2 teaspoon chopped garlic
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta
1/3 cup raw green (hulled) pumpkin seeds (pepitas)
toasted

Instructions:
Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
Foie Gras Toasts with Sauternes Geleé

Ingredients:
1 cup Sauternes or other white dessert wine
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoons water
1 (1-inch-thick) slice of foie gras terrine (6 ounces; not páté or mousse) or a 6 1/2-ounces block
6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread)
1 1/2 tablespoons unsalted butter, melted
Equipment: a small offset spatula

Instructions:
Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
Preheat oven to 450°F with rack in upper third.
Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
Top toasts with foie-gras-and-gelée stacks.
Mushroom and Farro Pie

Ingredients:
3/4 cup farro or pearl barley
3 cups water
1 tablespoon unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
9 scallions, finely chopped (1 1/3 cups), divided
1 pound cremini mushrooms, sliced
1/4 cup dry Madeira (preferably Verdelho or Sercial)
1 cup whole-milk ricotta
1 (1-pound) package frozen all-butter puff pastry, thawed
1 egg yolk
beaten with 1 teaspoon water and a pinch of salt

Instructions:
Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander, discarding soaking water.
Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain.
While farro cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and half of scallions, stirring frequently, 2 to 3 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until just softened, about 5 minutes. Add Madeira and simmer 1 minute. Transfer to a bowl and stir in farro, then cool completely.
Stir in ricotta, remaining scallions, and salt and pepper to taste.
If pastry is in 1 piece, cut into 2 equal pieces. Roll out each piece on a lightly floured surface into an 11-inch square. Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.
Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.
Set aside top square of pastry on parchment. Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border. Brush border with some of egg wash, and, using parchment, invert second square on top, lightly pressing to seal border. Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife.
Cut a few small steam vents in top of pie and decoratively score pastry. Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes.
Pecan and Goat Cheese Marbles

Ingredients:
1 cup pecans (1/4 pound)
1 tablespoon unsalted butter, melted
1/2 teaspoon sugar
1 (11-ounces) log soft goat cheese
1 teaspoon minced rosemary
1 teaspoon coriander seeds, crushed with side of a large knife, then chopped
About 50 to 60 large flat-leaf parsley leaves

Instructions:
Preheat oven to 400°F with rack in upper third.
Toss pecans with butter, sugar, and 1/2 teaspoon salt, then toast in a 4-sided sheet pan until fragrant and a shade darker, 8 to 10 minutes. Transfer to a plate and cool completely.
Pulse pecans in a food processor just until finely chopped, then transfer to a wide shallow bowl.
Stir together goat cheese, rosemary, coriander, and 1/2 teaspoon pepper until combined well. Form teaspoons of cheese mixture into marbles between your palms, then roll in pecans to coat and roll between your palms again briefly. Transfer to a plate.
Put a parsley leaf under each cheese marble and spear together with a wooden pick.
Cauliflower Risotto with Brie and Almonds

Ingredients:
4 cups reduced-sodium chicken broth or vegetable broth
2 1/2 cups water
3 thyme sprigs, plus 1 teaspoon leaves
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
1 1/2 cups Arborio rice
1/3 cup dry white wine
5 ounce Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds
toasted

Instructions:
Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.
Prune, Cherry, and Apricot Frangipane Tart

Ingredients:
2/3 cup grappa (preferably Julia brand)
3 1/2 tablespoon sugar
1/2 cup pitted prunes, halved
1/3 cup dried cherries
1/3 cup dried California (Pacific) apricots
Pastry dough
7 ounces almond paste (not marzipan; about 1 cup)
1/2 stick unsalted butter, softened
3 tablespoons sugar
1/8 teaspoon pure almond extract
1/2 teaspoon salt
2 large eggs
3 tablespoons all-purpose flour
Equipment: an 11-inch flan ring or round tart pan (with removable bottom); pie weights or dried beans

Instructions:
Heat grappa with sugar in a medium saucepan over low heat, stirring, until sugar has dissolved. Add fruit and gently simmer 1 minute. Remove from heat and let macerate, stirring occasionally, 24 hours.
Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into flan ring and trim excess dough. Chill until firm, at least 30 minutes.
Preheat oven to 375°F with rack in middle.
Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Remove foil and weights and bake until bottom is golden, about 10 minutes more. Cool completely in pan, about 30 minutes. Leave oven on.
Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in flour.
Spread frangipane filling in cooled shell. Drain fruit in a sieve set over a bowl, reserving syrup, and scatter fruit over filling, pressing in slightly. Bake until puffed and golden, 30 to 40 minutes. Transfer tart on parchment to a rack. Brush reserved syrup over tart and cool to warm or room temperature.
Roasted Potatoes and Shallots

Ingredients:
6 large shallots, peeled and halved lengthwise, 3 tablespoons extra-virgin olive oil, divided, 1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Instructions:
Preheat oven to 400°F with rack in lowest position.
Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
Parsnip Purée with Sautéed Brussels Sprouts Leaves

Ingredients:
3 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces, 3/4 stick unsalted butter, cut into pieces, 1 1/2 cups whole milk, 10 ounces Brussels sprouts, 1 1/2 tablespoons olive oil, 3 tablespoons water

Instructions:
Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.
Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.
Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.
Moscatel-Glazed Parsnips

Ingredients:
1 tablespoon sugar, 2 tablespoons unsalted butter, 2 pounds parsnips, peeled, cored, and cut into 1/4-inch-thick sticks, 1/4 cup Moscatel vinegar or balsamic vinegar, 1/2 cup water

Instructions:
Heat sugar in center of a 12-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add parsnips and cook, stirring, 2 minutes. Add vinegar, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Reduce heat to low and simmer, covered, until parsnips are just tender, 10 to 15 minutes. Remove lid and simmer, stirring occasionally, until liquid is reduced to a glaze and parsnips are caramelized, about 5 minutes. Serve warm or at room temperature.
Pumpkin Tart with Anise-Seed Crust

Ingredients:
Sweet pastry dough
1 tablespoon anise seeds
1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling)
3/4 cup sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
3 large eggs, lightly beaten
1 1/3 cups heavy cream
Equipment: an 11-by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans
Accompaniment: lightly sweetened whipped cream

Instructions:
Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.
Preheat oven to 375°F with rack in middle.
Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights. Bake shell until side is set and edge is pale golden, about 15 minutes.
Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.
Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.
Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)
Wild-Mushroom Bundles

Ingredients:
8 large collard leaves, stems and thick portion of center ribs removed
1/2 cup dry white wine
2 tablespoons minced shallot
1 teaspoon minced garlic
5 tablespoons unsalted butter, divided
1 pound mixed fresh wild mushrooms
such as chanterelle
oyster
and cremini
trimmed and cut into wedges (6 cups)

Instructions:
Cook collards in a large pot of boiling water with 1 tablespoon salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
Bring wine to a boil with shallot, garlic, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-quart shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
Preheat oven to 450°F with rack in lower third.
Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining tablespoon butter and cover with foil.
Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
Cranberry Tangerine Conserve

Ingredients:
2 tight-skinned tangerines, 3/4 pound fresh or frozen cranberries, 1 teaspoon grated peeled ginger, 1/2 cup golden raisins, 2/3 cup packed light brown sugar

Instructions:
Remove a 4-by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.
Corn-Bread and Chorizo Stuffing

Ingredients:
Skillet corn bread
1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
2 tablespoons vegetable oil
2 medium onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
2 tablespoons chopped garlic
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1 large egg

Instructions:
Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
Plantain Chips

Ingredients:
About 4 cups vegetable oil
2 pounds green plantains
Equipment: a deep-fat thermometer; an adjustable-blade slicer or Y-shaped vegetable peeler

Instructions:
Heat 1 inch oil to 375°F in a 4- to 5-quarts heavy pot over medium-high heat.
Meanwhile, cut ends from (unpeeled) plantains, then halve plantains crosswise. Cut a lengthwise slit through peel and discard peel. Cut plantains lengthwise into very thin slices (less than 1/16 inch thick) with slicer.
Fry plantains in batches of 10 to 12 slices, turning frequently, until golden, about 1 minute per batch. Drain on paper towels, immediately seasoning each batch with salt. Return oil to 375°F between batches.
Frozen Watermelon-Lime Bars

Ingredients:
1 (2 1/2-pounds) piece of watermelon
1/2 cup sugar
2 tablespoons fresh lime juice
1 tablespoon tequila
1 (14-ounce) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
1/2 cup chilled heavy cream
An ice cream maker

Instructions:
Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
Add sugar, juice, and tequila to purée and blend 30 seconds.
Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.