Recipe of the Day Categories:
 Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
A Piece of Watermelon
Photographic Print
Jones, Sara
Buy at AllPosters.com
Star Spangled Banner
Kingsley
Buy This at Allposters.com
Melon
Art Print
Brookshaw, George
Buy at AllPosters.com
Shop at Target.com
Melons
Giclee Print
Buy at AllPosters.com
Pueblo I
Giclee Print
Biggio, Carolyn
Buy at AllPosters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Two Slices of Watermelon
Photographic Print
Schieren, Bodo A.
Buy at AllPosters.com
La Belle Cuisine
“The true Southern watermelon is a boon apart, and
not to be mentioned
with common things. It is chief of this world’s
luxuries, king by the grace
of God over
all the fruits of the earth. When
one has tasted it, he knows
what the angels eat.”
~ Mark Twain
Watermelon Sunday
 
Butter Beans to Blackberries:
Recipes From the Southern Garden
by
Ronni Lundi, 1999, North Point Press
 
“Mark Twain may have been
the first to discover the biblical implications of watermelon. ‘It was not
a southern watermelon that Eve took; we know it
because she repented,’ he
observed. It took a South Carolinian, John White,
to link the two in
ritual.
White was the owner of Greenville’s legendary Beacon Drive-In for more
than
fifty years. The Beacon is the home of the famous ‘a plenty’ (a
sandwich platter served with french fries and onion rings mounded in such
proportions on top,
you can’t even see underneath), not to mention
delicious homemade beef hash, outstanding barbecue, and iced tea so good
it sells at the rate of 1200 to 1500 gallons a week.
For more than a decade, the Beacon was also home of the Easter Sunday
sun-
rise watermelon service – a drive-up community congregation which
featured a
sermon from the high front steps of the restaurant, delivered
to patrons in the
parking lot. The service was followed by a purely
Southern communion of free
ice-cold watermelon slices and tea. Alas, the
service grew so large that Mr.
White had
to discontinue it a few years
ago...”
Watermelon
Salsa
Butter Beans to Blackberries:
Recipes From the Southern Garden
by
Ronni Lundi, 1999, North Point Press
Serves 4 to 6
“This crisp, cool salsa
is delicious on any number of dishes… But it also works exceptionally
well as a refreshing salad on its own. It was created by Fisherville,
Kentucky chef Sara Gibbs when she was working at a Middletown restaurant
called Cottage Café, where country cooking is prepared with flair. ‘I
made it for
the Ohio Valley Harvest Festival and it was supposed to go on
top of something
else we were serving, but I don’t even remember what
now,’ Sara recalls. ‘People were just coming up for cups of the salsa
and eating that alone.’
I was one of those people, and the notation I scribbled in my notebook is
splashed with pale pink watermelon juice and enthusiastic exclamation
points. Make this
for a midsummer cookout and watch everyone’s eyes
light up.
Look for a 3- to 4-pound supersweet variety of melon.”
4
cups watermelon flesh, seeded and diced small
1/3 cup minced red onion
1/3 cup minced cilantro
1 tablespoon minced fresh green jalapeño
1 tablespoon minced fresh red jalapeño
(or other mild fresh pepper)
1/2 teaspoon kosher salt
2 cloves minced garlic
2 tablespoons fresh lime juice
Toss
all of the ingredients together in a glass or pottery bowl to mix.
Let
stand at room temperature for 30 minutes, then serve immediately.
Zippity Honeydew
Butter Beans to Blackberries:
Recipes From the Southern Garden
by
Ronni Lundi, 1999, North Point Press
Serves 6 to8
“[Author] Eugene Walter considered this ‘one
of the most
delightful
summer desserts imaginable.’ He was right.”
1
ripe honeydew melon, 4 to 5 pounds
Juice of 2 limes
1/8 cup crystallized ginger, cut in slivers
1/8 cup candied citron, cut in slivers
Cut
the melon in half and remove the seeds. Cut it in slices and peel. Cut
the
slices into pieces about 1 inch square and 1/2 inch thick. Put them in a
bowl and pour the lime juice on them. Sprinkle in the ginger and citron,
and toss lightly to coat the lemon with juice and distribute the citron
and ginger throughout. Cover tightly and refrigerate for 1 hour. Serve
chilled in individual bowls, making sure to spoon ginger and citron over
each serving.
Cantaloupe,
Mango, and Asian Pear Salad
with
Key Lime-Vanilla Bean Vinaigrette
Charlie Trotter Cooks at Home
by
Charlie Trotter, 2000, Ten Speed Press
Serves 4
Vinaigrette:
3
tablespoons freshly squeezed Key lime juice
Pulp of 1 vanilla bean
1.4
cup plus 3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1
cup large-diced cantaloupe
1 cup large-diced mango
1 cup large-diced Asian pear
1/4 cup thinly sliced red onion
1 cup watercress, stemmed
To
prepare the vinaigrette:
Whisk together the lime juice, vanilla bean
pulp, and olive oil in
a small bowl. Season to taste with salt and pepper.
To
prepare the salad:
Combine cantaloupe, mango, pear, and onion in
a large bowl and toss
with the vinaigrette. Refrigerate for at least 1 hour before serving. Toss
with the watercress just prior to serving.
Insights: Key
limes are small, round limes with a slightly sweet, slightly floral
flavor. They are available in the produce department of many grocery
stores,
but if you aren’t able to find them, regular Persian limes will
do.
Thai
Three-Melon Soup
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
Press
(Serves 6)
“Wandering outside the
walls of the Imperial Palace in Bangkok, Thailand,
Judy and I happened
upon vendors offering a revitalizing melon drink to the overheated
tourists. We loved it, and adapted it into a beautiful, coral-colored
soup
that we serve icy-cold topped with chilled poached shrimp and a splash
of Thai fish sauce.”
1
honeydew melon, peeled, seeded, and
cut into large chunks
1 cantaloupe, peeled, seeded, and
cut into large chunks
2 pounds watermelon, (about 1/4 small),
peeled, seeded, diced
3 tablespoons chopped pickled ginger
2 tablespoons fresh lime juice
18 chilled, poached, peeled and
deveined large shrimp
2 tablespoons chopped fresh cilantro
leaves and stems, for garnish
2 tablespoons chopped fresh chives,
for garnish
2 tablespoons nam pla (Thai fish sauce),
for serving
1. Combine the melons and pickled ginger in a food processor or blender
and
process until liquefied, about 1 minute (depending on the size of
your
food processor you may need to purée the melon in batches.
2. Pour the purée into a nonreactive bowl and stir in the lime juice. Cover
and refrigerate until well chilled, at least 1 hour.
3. To serve, divide the soup among 6 icy-cold bowls or plates. Top each
serving with 3 shrimp, a sprinkle of the herbs, and a splash of nam pla.
Fresh Watermelon with
Cool Citrus Mascarpone
 
Simple Italian Food:
Recipes from My Two Villages
by Mario Batali, 1998, Clarkson Potter
serves 4
1
orange
2 lemons
1 grapefruit
1 pound watermelon
1 cup mascarpone cheese
2 tablespoons sugar
Zest
the orange, lemons and grapefruit, then use a sharp knife to cut
off
any
remaining peel and pith. Cut between the membranes to free
the individual
segments, working over a bowl to catch the juices.
Reserve
the segments
and juice separately.
Halve
the watermelon lengthwise. Using a melon baller, cut the melon
into balls
and place in a shallow serving bowl. Add the reserved fruit
juices and
set
aside.
In
a blender, mix the mascarpone, fruit zests, and the sugar until
smooth.
The mixture should be as thick as yogurt; if necessary, thin
with a little
water. Drizzle the mascarpone over the watermelon balls
and sprinkle
the
fruit segments over and serve cool.
Featured Archive Recipes:
Fruit Salsas
Melon and Blueberry Coupe with
White Wine, Vanilla and Mint
Mouthwatering Melons
Salads with Fruit
White Almond Gazpacho with Melon
Index - Fruit Recipe Archives
Index - Miscellaneous Dessert Recipes
Summer Holiday Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
