A Sentiment

God knew what He was doing when He sent a gentle breeze and brought a lovely butterfly to set my heart at ease. The happiness of your friendship and the gentleness of your words have touched my life in special ways and now I feel assured. Thank you for your loyalty and for reading everyday. I only hope you find things to make a happy day.

Friday, August 7, 2009

Watermelon and Me

I was reading about watermelon in the magazine...Eating Well. Experience a summer pleasure: take a big bite from a slice of watermelon, let the sweet juices drip down your chin and then spit the seeds as far as you can. Redolent with tangy sweetness, watermelon is refreshing without being filling and is surprisingly good for you. Watermelon—92 percent water, hence the name— is a good source of vitamin C and the antioxidant lycopene, when it’s red (some are orange or yellow).
This sweet melon’s status in American culture often overshadows its culinary potential. Watermelon, usually eaten without fuss in North America. In China, the coating of the seeds are removed and the inner flesh of the seed is eaten. Watermelon seeds, called egusi, are cooked in salt, fermented, roasted or ground in West Africa.
Watermelon’s crispness and granular texture can stand up well in many unexpected dishes. These fresh recipe ideas will give you new perspective on a universally loved favorite.

Watermelon Yogurt Ice
1/4 cup water,1/4 cup sugar,4 cups diced seedless watermelon (about 3 pounds with the rind)1 cup low-fat vanilla yogurt,1 tablespoon lime juice
1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.

Watermelon Salsa
3 cups finely diced seedless watermelon (about 2 1/4 pounds with the rind) 2 jalapeno peppers, seeded and minced, 1/3 cup chopped cilantro (about 1/2 bunch),1/4 cup lime juice, 1/4 cup minced red onion (about 1/2 small),1/4 teaspoon salt, or to taste
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.

But...I have a sweet tooth and this recipe was the one that stuck with me...Wouldn't you know?

WATERMELON COOKIES

1/3 c. butter,1/3 c. shortening, 3/4 c. sugar, 1 lg. egg, 1 tbsp. milk, 1 tsp. vanilla extract, 2 c. flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, Red paste food coloring, 1/3 c. semi-sweet chocolate mini-morsels, 1 1/2 c. powdered sugar, 2 tbsp. water, Green paste food coloring.
Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer. Gradually add sugar, beating well. Stir in egg, milk and vanilla. Combine flour, baking powder and salt, gradually add to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended.
Shape dough into a ball; cover and chill at least 3 hours. Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3 inch rough cookie cutter. Cut circles in half.
Place on an ungreased cookie sheet. Press several chocolate mini-morsels in each cookie. Repeat with remaining dough. Bake at 375 degrees for 8-10 minutes (do not brown). Cool on wire racks.
Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring mixing until blended. Dip rounded edge of each cookie in green frosting, and place on wax paper until frosting is firm. Yield: 3 dozen.

Now, all kidding aside, I love watermelon just the way it is. I buy a nice one that "thumps" the way it should, (sounds sort of hollow), and has a shriveled piece of brownish stem and has a creamy color on one side. (It's always on the bottom of the pile )Put it in the car and home I go. I always cut it up in good sized chunks and put in my tupperware container. Let it get good and cold and then enjoy. Mmmmm, I'm headed for the store right now.
Balisha :)

5 comments:

keewee said...

Balisha, there is nothing quite as refreshing on a sticky hot day, as a huge slice of very cold watermelon.

Lynn said...

Boy do those look good, I my need to go get some watermellon tomorrow, I got some good peaches today. That is why I love summer everything is sooooo good!!! Have a great weekend. Finishing floor tomorrow I hope!

Lynn said...

I remember years ago making watermellon cookies. It was just a sugar cookie recipe with red food coloring to make dough colored. add mini chocolate chips to top,cut in circles and cut in half. After they cool dip edges in green tented icing.. The were quick and easy...

Gram said...

Love watermelon. When I was young we would wait all summer for the melons to hit the stores - they were not shipped in from all over the world like they are now and we only had them at the end of summer. I think somehow that was better - it gave you something to look forward to - and they certainly tasted better!

Suzie said...

Love the cookies! I have cold watermelon in the fridge right now. Lily doesn't like to eat this one as much because of the seeds - I usually buy seedless! Little stinker!