Tag: blueberries

It’s Watermelon Time!

We are at the peak of watermelon season and I am loving it! My husband buys a large watermelon, almost, every week. Some slices end up in the freezer. They are way better than any sugar filled popsicle (with no yucky food coloring). It’s great because you can walk by and easily grab a few pieces. I also saw online that someone made melon balls and rolled them in red gelatin then froze them. I haven’t tried these but imagine they are similar to frozen grapes. Maybe instead of gelatin you can use a superfine or sanding sugar.

Occasionally, I do run into a too big watermelon and the waste kills me. So this year I have been working on ways to use up watermelon. Some of the great ways I’ve tried include:

Watermelon Bruschetta, I used the slices as my crostini and topped with burrata and whatever fresh herb I had available. The tarragon was a knockout with a drizzle of balsamic glaze and olive oil with a pinch of flaky sea salt.  I made a watermelon gazpacho, inspired by a Tyler Florence recipe, that you an find online. I went with sweeter undertones and used Vidalia onion and White Balsamic Vinegar. I also used tarragon again here instead of dill. I have a lot of tarragon in my garden this summer.

The two standouts for me I share below. One is a Watermelon Sangria and the other is Watermelon Guacamole. The Sangria is SO refreshing and the guacamole is surprising.  I love the texture that watermelon brings. It’s crispy like jicama and adds a sweetness too. The Cotija cheese sprinkles on top add the perfect saltiness, too.

Please let me know how you like, your successes and failures.  Enjoy!

Watermelon Sangria
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Servings
8 5 oz. glasses
Servings
8 5 oz. glasses
Watermelon Sangria
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Servings
8 5 oz. glasses
Servings
8 5 oz. glasses
Ingredients
Servings: 5 oz. glasses
Instructions
  1. Blend first watermelon until smooth and strain into a large pitcher.
  2. Pour in all alcohol and stir well. Add in all fruit and chill for at least 4 hours so all flavors meld. You can our a splash of sparkling water or wine over the of each glass when serving.
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Watermelon Guacamole
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Watermelon Guacamole
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Ingredients
Servings:
Instructions
  1. Before I go to deep into this recipe, let me tell you I often use store bought Pico de Gallo in place of the cilantro & jalapeño and onion. It's up to you because of the tomato, but it works just fine. Then you can just adjust your salt & pepper.
  2. Cut avocado in half and remove seed. Scoop the flesh into medium bowl, Smash with a fork until desired consistency. I like mine a little chunky.
  3. Add the onion, cilantro, jalapeño and lime juice and stir well. Fold in watermelon and adjust seasoning with salt & pepper. Garnish with feta. Serve with tortilla chips.
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My Refrigerator Wasteland

My refrigerator, after the Jewish Holidays, could be a case study for food waste programs everywhere! It happens every holiday. My family makes requests of what foods they would like, I make them and we end up with a refrigerator full of leftovers. Even this year when I tried so hard to avoid the excess, I am still have a fridge full. There’s even half an egg salad sandwich (on rye) in there.

Recently, the Save the Food campaign has really ramped up and it seems that I see the commercial every 20 minutes. This year it really got me thinking and I am going to share some recipes that I‘ll be using to re-use and repurpose some of my leftovers.

I was astonished to learn that 40% of all food in the United States is never eaten; but 1 out of 8 Americans struggle to put enough food on their table. This has inspired me to offer myself (and my fridge) as an example. Here are a few recipes I am using this week for my leftovers. The steak and kugels will definitely get eaten on their own. But there’s milk in there that was 2% instead of 1% and my picky kid wouldn’t drink it. If you can catch milk and that first tart smell, it makes great pancakes or biscuits. Then the blueberries and lemon will make a great syrup or jam. Finally, I’m going to make a carrot/potato soup and garnish with chives that I have crisped up in a little oil. Enjoy!

Leftover Carrot/Potato Soup
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Servings
8
Servings
8
Leftover Carrot/Potato Soup
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a soup pot, sauce the onions and garlic in the butter, until translucent.
  2. Add the chicken broth, carrots, potatoes, bay leaf and seasonings. Cook until carrots and potatoes are tender enough to puree. If you are using leftovers you may not have to cook too long. If not, cook 25-30 minutes.
  3. Discard the bay, then puree soup. I like an immersion blender. You can also do it in batches in a food processor, just do a little bit a time. You can puree until smooth, but I like a little of texture.
  4. In a separate saute pan heat 2 T. oil and saute chives until crisp. Transfer to paper towels to drain. Use to garnish soup.
  5. Adjust salt & pepper to taste and serve soup with five garnish.
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Sour Milk Pancakes
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Servings
8
Servings
8
Sour Milk Pancakes
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a large bowl wish together all dry ingredients.
  2. In a separate bowl whisk together milk, eggs and oil.
  3. Make a well in center of dry ingredients and stir in milk mixture until batter is smooth.
  4. Heat a large pan or griddle and grease.
  5. Ladle 1/4 cup of batter, onto pan, for each pancake.
  6. Once bubbles form and appear to be drying, flip pancakes and cook for another minute or two. Repeat until batter is finished.
  7. Brush with melted butter and serve with Blueberry Lemon syrup or your favorite toppings.
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Blueberry Lemon Syrup
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Servings
2 cups
Servings
2 cups
Blueberry Lemon Syrup
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Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. In a saucepan bring the berries and water to a boil, then reduce and simmer for 15 minutes.
  2. Pour berries, into a bowl, through a sieve. be sure to press down on the fruit to extract every bit of juice. Hopefully you have 3 cups of liquid. If not, add water to bring to measure.
  3. Return to saucepan and add sugar, salt, lemon peel and lemon juice. Bring to a boil, stirring to dissolve sugar.
  4. You can use a candy thermometer and boil until reaches 225° or reduce heat and simmer until syrup has reduced until thick enough to coat back of spoon.
  5. Remove from heat and discard lemon peel.
  6. Whisk in butter and vanilla.
  7. Allow to cool. Store in airtight jar in fridge, for up to 6 months.
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