SUMMER PLEASURES:WATERMELON

Nothing is as delicious and refreshing on a hot summer day than a thick slice of juicy watermelon. This super fruit with its gorgeous lime green rind and sweet pink center is always on our table in the summer.  A slice for breakfast, lunch or just to snack, our family goes through an embarrassingly large number of watermelons!  I usually head to my local farmer's market which carries small seedless watermelons the size of cantelopes. They are easier to cut and work with than the giant melons and a half a melon makes the perfect summer snack.

Looking for new ways to serve up this summer fruit?  Here are my favorites-

Grilled Watermelon Salad  

Left on the grill for a minute, the watermelon slightly caramelizes adding depth and texture to the fruit. A bed of peppery arugula and tangy goat cheese round out this delicious summer salad.(see recipe below)

I bring out the juicer and serve watermelon juice straight up or with a little vodka-so refreshing!

 My favorite Greek restaurant serves bite size pieces of watermelon topped with salty feta cheese, mint and a drizzle of honey-the perfect summer canape!

With an ice cream maker its a snap to make watermelon sorbet, a low calorie, yummy dessert!

Grilled Watermelon Salad with Arugula and Goat Cheese

• 1/2 (5-pound) seedless watermelon
• 1/4 cup balsamic vinegar
• Extra-virgin olive oil
• Kosher salt (specialty salt is great here, if on hand)
• 2 cups fresh baby arugula, washed and dried
• 1 cup goat cheese, crumbled, preferably a French Chevre
• Fresh finely cracked black pepper

Directions

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
recipe from Clair Robinson

WE'RE HAVING A HEATWAVE!

I'm sorry I missed you all these past few days! The heatwave we've been experiencing here in the city has played havoc on my internet, cable and telephone systems, leaving me without any connection to my computer and all of you for a few days. With our third straight day of 100 degree plus heat, (almost hot enough to fry an egg!) everyone is looking for ways to keep cool.

I've been dreaming about this...

 but will settle for...

Spiked Watermelon Pops

Ingredients

• 1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
• 1/4 cup sugar
• 3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)* see Cook's Note
• 1/2 cup chopped fresh mint leaves
• Special equipment: 16 (1/4 cup) ice pop molds, 16 wooden pop sticks or wooden coffee stirrers at least 2-inches longer than the molds.

Directions

In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.

To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately. from Food Network.

Check back tomorrow for another new post!