Wonderful Watermelon!

I was 32 when I started cooking; up until then, I just ate. --Julia Child

Last August, I posted a great watermelon salad recipe. And this year, I'm adding to my list of fabulous watermelon dishes. Few foods say summer like a juicy, refreshing watermelon -- and here are a two easy, delightful ways to feature this favorite summertime treat:

Watermelon Sugar Cocktail (from Bon Appétit magazine, August 2011):
All I can say is jalapeño-infused tequila blanco, lime juice, simple syrup, gold tequila (or mezcal) and crushed watermelon make for a mighty fine summer cocktail. There's a bite to it, but it is a pleasant one. Do yourself a favor and make a pitcher or two of this asap.

Watermelon, Mint and Feta Salad:

Cube seedless watermelon and combine with chopped fresh mint leaves and a sprinkle of feta cheese.  If your watermelon is ripe and juicy like it should be, you won't need to add anything else to this dish. If it isn't quite ripe, see my August 2010 post for a different version of this using tomatoes, basil and balsamic vinegar.

What's your favorite watermelon recipe? 

Happy Summer!

xoxoxxo

Watermelon, Watermelon

I was 32 when I started cooking; up until then, I just ate. --Julia Child

Today's New York Times Dining Section has a great article on watermelons -- check it out.

I just recently made a great salad using heirloom tomatoes, watermelon, feta cheese, mint, basil and a drizzle of balsamic vinegar.  It was pretty easy to put together.  Dice and drain the watermelon, chop up/slice the tomatoes depending on size (I had bought a basket of several different heirloom types) and drain, tear the basil leaves, and roughly chop the mint.  Mix this all together before serving, crumble the feta cheese over it, toss in some kosher salt and cracked pepper and drizzle with the vinegar once plated. Yum.

I remember eating watermelon as a little girl -- and my dad teasing me that a watermelon would grow in my tummy if I ate the seeds.  Now, it seems like all I can find in the stores/markets are seedless varieties.  Still, there's nothing as refreshing as biting into a juicy, ruby-colored slice.  It is summertime at its best.  Yum.

Talk soon,
xoxoxo