The two most precious things about summer have to be making new discoveries and eating big, fat watermelons. And if I were to name a third, it would probably be watching shirtless Jake down the street mow the neighbor’s lawn. But let’s keep that between you and me.
As luck would have it, during the nicest day of the year so far, I have seen the first two precious summarizing aspects of my list combine in the most wonderful way. While surfing the Internet this afternoon looking for something to write this very food column about, I came across the coolest Web site (enter precious numero uno). And the title of the Web site? The official site of the National Watermelon Promotion Board (enter precious numero dos).
I’ve compiled just a few gems from this godsend of a site, www.watermelon.org. If you can tear yourself away from the 70-degree weather to get down to Kroger and buy one of summer’s most cherished edibles, I promise you won’t be disappointed.
Watermelon Yogurt Mint Smoothie
(Watermelon, Honey, Mint, Yogurt, Cinnamon)
Ingredients:1-to-2 cups seedless watermelon chunks 1 tablespoon honey 1 tablespoon fresh mint leaves or to taste 1 cup lemon yogurt Dash cinnamon
Instructions:Puree the watermelon, honey and mint quickly — do not over blend. Pulse in the yogurt and cinnamon until smooth.
Serves: one or two.
Maple Citrus Watermelon Glazed Chicken
(Watermelon, Chicken, Maple Syrup, Lemon, Soy Sauce, Garlic, Ginger)
Watermelon Glaze Ingredients:2 cups watermelon puree Juice from 3 fresh lemons 1 tablespoon lemon zest 1/2 cup maple syrup 1/2 teaspoon cinnamon Instructions:Simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick.
Servings: Makes 2 cups. Keep warm.
Chicken Ingredients:Skinless, boneless chicken breast splits 2 cups pineapple juice 1/2 cup soy sauce 1 tablespoon minced fresh ginger 3 cloves minced fresh garlic
Instructions: Place the chicken in a large zipper-lock bag with rest of the ingredients, and seal tightly. Allow to marinate at least two hours or up to 12. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately.
Serves: eight.
Watermelon Cupcakes
(Watermelon, Cupcakes, Pineapple Cream Cheese Frosting, Sprinkles)
Ingredients:8 cupcake liners8 cupcake shaped pieces of seedless watermelon, (see below)2 cups pineapple cream cheese frosting Sprinkles for garnish
Instructions: Place the liners in an 8-cup cupcake tin. Cut 3-inch thick slices of seedless watermelon. Cut round cupcake-sized pieces from the slices. Put a watermelon “cupcake” in each liner. Place a dollop of frosting on each cupcake. Decorate as desired with sprinkles.
Serves: eight.
