I’m not so sure this one even needs a recipe. It’s simple to throw together, refreshing in the heat and the pretty presentation always wows guests! Just cube up fresh seedless watermelon, top with a piece of feta and a mini basil leaf, drizzle with olive oil, sprinkle with sea salt and voila! Now the only trick is keeping everyone’s fingers out of them until company arrives!
A reinterpretation of the familiar gin and tonic, this cocktail includes fresh watermelon and cucumber juices for a refreshing taste. Hendrick’s, my favorite gin, which is a small-batch Scottish gin that’s infused with the flavor of cucumber and rose petals, is ideal for this recipe!
Watermelon & Cucumber Tonics
6 cups cubed seeded watermelon, divided
1/4 cup mint leaves, divided
1/4 cup fresh lemon juice, divided
1 English cucumber, peeled, sliced, and divided
2 1/2 cups tonic water, chilled
1 1/4 cups gin
Filed under alcohol, Recipes
This is undoubtedly my favorite use for left over fruit! It’s so simple and is impressive when served to flavor water or cocktails. Here’s all you have to do. Take your left over melon and puree in a food processor. Pour into ice cube molds and let freeze. Then serve in lemonade or margaritas or whatever makes your heart content!
Homemade popsicles are so easy and what’s better than a treat from our childhood during the dog days of summer? Here’s a great recipe I’ve adapted from Bon Appetit.
2 1/2 cups seeded diced watermelon
1/2 cup fresh raspberries or blackberries
6 tablespoons sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon crème de cassis
Combine all ingredients in blender; puree until smooth. Strain into 2-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Pour puree into Popsicle molds, dividing equally. Freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
photo from cafelynnylu.blogspot.com
Continuing the focus on watermelon this week, here’s what’s in the good stuff that’s good for the body (along with the seed spitting that’s good for the soul)!
- Watermelon is a rich source of lycopene and beta-carotene – both of which have been associated with aiding in the prevention of some types of cancer.
- A watermelon contains about 6% sugar and 92% water by weight, making it a great hydrator with natural fruit flavors. If you have extra, puree it to make a juice (which can also be used in margaritas in place of OJ – yum!)
- Vitamin C is the most prominent nutrient in watermelon. Think of it as the perfect replacement for oranges during the summer months.
Here goes… This week is all about watermelon. Since they’re at the just coming into the peek of their ripeness in our area, I thought it would be fun to ponder different recipes, tips and tricks for this iconic summertime treat. Stay tuned each day this week as I share another one of my findings…
How do you know if it’s ripe?
Obviously, without cutting a melon and taking a bite, it’s never a guarantee that you’re getting the perfect melon, but with just a few tips, you’ll be picking the best ones, more often than not. Here’s what I do… First, look for a melon that is symmetrical in shape and heavy for its size. Next, look for the couche – that’s the stop where it rested on the ground while it was growing. This part is important. If you don’t see the couche, it means the melon wasn’t ripened on the vine, and you’re not going to get that sweet flavor you’re after. Finally, you should have a clean indentation where the melon was removed from the vine. If there’s any bit of vine left on there, it was picked before peek ripeness. Happy seed spitting!
5. – The Boston Globe Any way you Slice it, NY Bagel Business is Going Strong “Various phases of the no-carb, low-carb diet have disrupted the bagel business here, but bagel makers bounce back and so do bagel buyers. There’s that moment, dashing to work, when a bagel will offer just the right amount of nourishment before a morning meeting. And then there are Sundays, when delicatessens offering bagels are filled with customers. Today’s bagel eater has more choices than ever. There are low-carb bagels, whole wheat bagels, and the relatively recent “scooped” bagel, in which the insides are tossed out so only the crusty exterior remains.”
4. – The Chicago Tribune How to Know when a Watermelon is Ripe “The hard rind of a watermelon can be up to an inch thick and doesn’t soften as it ripens. It’s green when ripe, green when unripe. So, how to select a watermelon wisely? And how to use it wisely?”
3. – The NY Times Los Angeles Stages a Fast Food Intervention “A new weapon in the battle against obesity was rolled out last month when the Los Angeles City Council decided to stop new fast food restaurants from opening in some of the city’s poorest neighborhoods… The Sisyphean struggle against poor diets has included booting soda from schools, banning trans fat and, more recently, sending New Yorkers into dietary sticker shock with a law that requires calorie counts be posted on menus, right next to the prices.”
2. – The Philadelphia Inquirer Preppy Pops: They’re liquor on a stick “These are pops with – pop. They’re peppy frozen cocktails on a stick, kicky and not for kids.”
1. – The Washington Post Unveiling the Top Tomatoes “In fact, the readers who submitted the first-, second- and third-place entries in the Food section’s second annual Top Tomato recipe contest have something in common: They made the most of what was available.”
Photo from The Philadelphia Inquirer