First, there were news reports that one of summer's favorite picnic treats may also work wonders in the boudoir (though you have to eat the rind to get the benefit). Now, the latest issue of Bon Appetit to hit newsstands also touts watermelon as the reigning in ingredient. The magazine says it has become the darling of chefs, who play with its subtle sweetness in sorbets and cocktails, and savory possibilities either grilled or in salads.
"Watermelon is the perfect antidote to hot weather and spicy food," says celebrity chef Marcus Samuelsson, who works it into dishes at his new African-inspired Merkato 55 in Manhattan.
In addition to a chile and watermelon sambal (think relish) at Samuelsson's New York restaurant, the article also suggests enjoying a braised pork belly sandwich with tomato confit and pickled watermelon rind at Blue Pear Bistro in West Chester, Pa.; spicy grilled pork ribs with watermelon pickle at Cochon in New Orleans; or watermelon bruschetta with pecorino at Ashley's in Little Rock, Ark.
A separate section of the magazine, in which readers request their favorite restaurant recipes, also offers one for a watermelon salad. A hot item at The Beach House Restaurant in Kauai, Hawaii, the salad is topped with caramelized macadamia nuts and a raspberry vinaigrette. We've included the recipe this week.
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I found myself craving watermelon this week, yet we had none of the juicy stuff around. I found the next best thing in a bottle of Midori, watermelon-flavored liqueur that is so brightly colored (think neon green) that it looks as if it might glow in the dark.
It's not something I care to sip on its own, but two cups full mixed with equal parts tequila in a pitcher full of limeade made for some pretty tasty homemade watermelon margaritas over the holiday weekend.
***
Finally, while gathering recipes for next week's ode to cool summer soups (ooh, foreshadowing!) I ran across one for an interesting gazpacho that calls for fresh diced watermelon in addition to traditional ingredients like tomatoes, cucumbers and peppers. That recipe is included this week as well.
Contact writer Steven Keith at dailymailfood...@aol.com or 348-1721.
WATERMELON SALAD
Raspberry Vinaigrette:
1/4 cup seedless raspberry jam
1/4 cup cranberry juice cocktail
2 Tbsp. balsamic vinegar
2 Tbsp. white balsamic vinegar
6 Tbsp. vegetable oil
Caramelized Macadamia Nuts:
1 Tbsp. butter
2 Tbsp. brown sugar, packed
3/4 cup coarsely chopped macadamia nuts
Salad:
3 lbs. watermelon (preferably half red, half yellow) seeded, rind trimmed, cut into half-inch-thick triangles
6 oz. mixed baby greens
First, there were news reports that one of summer's favorite picnic treats may also work wonders in the boudoir (though you have to eat the rind to get the benefit). Now, the latest issue of Bon Appetit to hit newsstands also touts watermelon as the reigning in ingredient. The magazine says it has become the darling of chefs, who play with its subtle sweetness in sorbets and cocktails, and savory possibilities either grilled or in salads.
"Watermelon is the perfect antidote to hot weather and spicy food," says celebrity chef Marcus Samuelsson, who works it into dishes at his new African-inspired Merkato 55 in Manhattan.
In addition to a chile and watermelon sambal (think relish) at Samuelsson's New York restaurant, the article also suggests enjoying a braised pork belly sandwich with tomato confit and pickled watermelon rind at Blue Pear Bistro in West Chester, Pa.; spicy grilled pork ribs with watermelon pickle at Cochon in New Orleans; or watermelon bruschetta with pecorino at Ashley's in Little Rock, Ark.
A separate section of the magazine, in which readers request their favorite restaurant recipes, also offers one for a watermelon salad. A hot item at The Beach House Restaurant in Kauai, Hawaii, the salad is topped with caramelized macadamia nuts and a raspberry vinaigrette. We've included the recipe this week.
***
I found myself craving watermelon this week, yet we had none of the juicy stuff around. I found the next best thing in a bottle of Midori, watermelon-flavored liqueur that is so brightly colored (think neon green) that it looks as if it might glow in the dark.
It's not something I care to sip on its own, but two cups full mixed with equal parts tequila in a pitcher full of limeade made for some pretty tasty homemade watermelon margaritas over the holiday weekend.
***
Finally, while gathering recipes for next week's ode to cool summer soups (ooh, foreshadowing!) I ran across one for an interesting gazpacho that calls for fresh diced watermelon in addition to traditional ingredients like tomatoes, cucumbers and peppers. That recipe is included this week as well.
Contact writer Steven Keith at dailymailfood...@aol.com or 348-1721.
WATERMELON SALAD
Raspberry Vinaigrette:
1/4 cup seedless raspberry jam
1/4 cup cranberry juice cocktail
2 Tbsp. balsamic vinegar
2 Tbsp. white balsamic vinegar
6 Tbsp. vegetable oil
Caramelized Macadamia Nuts:
1 Tbsp. butter
2 Tbsp. brown sugar, packed
3/4 cup coarsely chopped macadamia nuts
Salad:
3 lbs. watermelon (preferably half red, half yellow) seeded, rind trimmed, cut into half-inch-thick triangles
6 oz. mixed baby greens
3/4 cup crumbled gorgonzola cheese
1/2 small red onion, halved and thinly sliced
1. To make vinaigrette, puree first four ingredients in a blender until smooth, gradually adding oil. Season to taste with salt and pepper.
2. To make nuts, melt butter in a heavy non-stick skillet over medium heat. Add sugar and stir to blend. Add nuts and stir to coat. Transfer to a place and let cool.
3. To make salad, arrange watermelon slices around edge of plates, alternating colors. Toss greens in a large bowl with vinaigrette to coat. Divide among salad plates and sprinkle with cheese, red onion and nuts.
Source: Bon Appetit, courtesy of The Beach House Restaurant in Kauai, Hawaii.
Serves 6-8
WATERMELON GAZPACHO
4 1/2 cups diced, seeded watermelon
2 small tomatoes (about half a pound)
1 clove garlic
1 small red bell pepper
1/3 cup extra virgin olive oil
2 Tbsp. sherry vinegar
6 slices bread (soaked in water and drained)
1 Tbsp. sugar
1 tsp. salt
1 cucumber
1. Place the seeded watermelon pieces in a blender. Blanche the tomatoes and quickly chill them in ice water. Remove the skins and put the flesh in the blender. Remove the top and seeds from the bell pepper, chop coarsely and place in blender.
2. Add to the blender the drained bread, garlic, salt, sugar and sherry vinegar and blend until smooth. With the blender still on, add olive oil in a slow stream until fully emulsified.
3. Pass through a fine strainer and chill in the refrigerator for several hours to allow the flavors to set. Add salt to taste, if necessary, and keep soup in the refrigerator until serving. Before serving, garnish each bowl with diced cucumber and a drizzle of extra virgin olive oil.
Source: Chef Mariano Fernandez from Cafe Madrid, Dallas.
Serves 6
