A Summertime Drink to Part the Clouds

It’s summer in California… kinda. Just like it’s sunny and warm… kinda. If you live in this glorious state, you know to what I’m referring. For all the assumptions made about our weather, Mother Nature really felt like sticking it to us this year.  It is gloomy. It is gray.  And when the sun comes out, people rejoice in the streets. I’m beginning to feel like I’m living on the east coast during the other 9 months of the year.

But fear not, residents and non-residents alike!  I have a cure to help make the sun come out and it just so happens to include one of my favorite summer fruit… Watermelon.

If you don’t like watermelon, you should probably leave this site and never come back.  Kidding!  Don’t go!  But really, what’s your problem?

Watermelon is the quintessential summertime fruit and the perfect antidote for hot (or foggy and miserable) days. When I was little (I have to admit, with all the references I make on this site to my childhood, I’m beginning to feel a little like Rose from The Golden Girls telling stories about St. Olaf), 

I would spend my summers in Calistoga, a small town located in the Napa Valley.  My grandparents had a decent little farm, sans animals, surrounded by vineyard, and my sister and I would run amok all day, every day. In the afternoons, my grandma would serve us round, thick slices of cold watermelon. She’d place it in an old pie tin, hand us a spoon, and send us outside where we could spit out the seeds as we ate. This was, of course, when watermelons still had seeds…

In California, watermelon can be had year round, but it truly only tastes sublime May through September. Personally, I find it tastes best when it’s crisp, juicy and sweet; basically, sun-ripened perfection.

Thus, ladies and gentlemen, I introduce you to basil-infused watermelon lemonade. If there was a Victorian gent* hanging out in my apartment, reading over my shoulder, I have a feeling he’d exclaim with vigor, “BLASPHEMY!  Watermelon and BASIL intruding upon the sanctity that is lemonade… Never!” Luckily, I’m by myself as I type this, and let me tell you, once you try this recipe, you will want to make it over and over and over again. 

"Well, I just don't know what to think of that.

Watermelon and basil, my fanny!"

I found this recipe in Cooking Light magazine a few years back. It sounded interesting, but honestly, once I finally made it, I was blown away by how delicious and refreshing it is. Do not be weary of the basil; the herb is used to infuse the simple syrup, which gives the drink its sweetness, and the leaves are strained out before the syrup is added.

Basil-infused watermelon lemonade is the kind of fancy pants drink that is incredibly easy to make, but sounds wonderfully complex and difficult to the people you serve it to (even dubious Victorian gentlemen will have to concede).  It has also been known to bring out the sun.

This may just be a rumor.

But you should find out for yourself.

Happy Drinking (and cheers!),

Elizabeth






Even Buddha can't say no!





Basil-infused Watermelon Lemonade**
From Cooking Light Magazine, August 2007


1 cup water
3/4 cup sugar
1 cup thinly sliced fresh basil
8 cups cubed, seeded watermelon
1/2 cup fresh lemon juice (about 3 juicy lemons)


Combine water and sugar in a small saucepan; bring to a boil.  Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in basil; chill 1 hour. Strain sugar mixture through a sieve over a bowl, and discard basil.

Place watermelon in a blender; process until smooth (attempt to not eat watermelon while preparing it... Fail miserably. Take awkward, unflattering photo of yourself.)

Pour watermelon puree through a fine sieve into a large bowl, reserving liquid; discard solids.

Combine watermelon liquid, sugar mixture, and juice in a pitcher; chill.

Watch as the sun peeks from behind the clouds. Enjoy.

* Speaking of Victorian gentlemen, get excited for the arrival of a dear friend of ours in the coming weeks. A distinguished fellow, he is sure to tickle your fancy (and your taste buds)! Stay tuned...

** I tweak this recipe every time I make it. Personally, I think the amount of basil simple syrup added to the watermelon juice is too much!  I also don't measure out the watermelon like this recipe does.  I buy two small, ripe watermelons and use 1 and 1/2 of them. I find it makes an excellent amount of juice.  After adding the lemon to the watermelon juice, I pour the simple syrup in slowly, constantly tasting it until I find it is just right!

*** For the naughty imp in all of us, a cocktail version (with booze):

Basil-infused Watermelon Lemonade Martini

1 1/2 ounces chilled vodka

1 ounce basil-infused watermelon lemonade

1/2 ounce basil simple syrup

Combine ingredients in a cocktail shaker over ice.  Cover shaker with pint glass and give it a whirl!  Strain liquid into chilled martini glass. Garnish with small basil leaf. Serve.  Makes one martini.

**** For the parents who need a delicious, healthy treat for their children (sans booze, naturally):

Pour basil-infused watermelon lemonade into popsicle molds (like these). Freeze in freezer. Serve to children (or adults!) and watch as their eyes sparkle with delight!

Keen on Peaches

Walking with my fingers wrapped around a warm cup of coffee, snacking on a perfectly rich scone from Arizmendi, sampling nibbles of fruits, cheeses and oils from the various purveyors… ahhh, I love the farmer’s market.  It’s easily my favorite weekend activity, and usually a priority on Sunday mornings.  I love perusing the fresh fare from different local farms.  I even love going just to look. But most importantly, I go to the farmer’s market to be inspired.

 The other morning my friend Kelsey and I went to our local farmer’s market to pick up food for the week.  Upon tasting a perfectly ripe peach, we had the "ah-ha!" moment I was waiting for.  I thought that peaches for breakfast on a warm summer morning sounded ideal.  I ran the idea by Kelsey, she mentioned her granola... and the rest was history.  Beginning our day with this was so fantastic, I thought it necessary to share it with you all.

It's obviously the warm weather, but when it's summer time I find any excuse to use the grill.  Move over meat...  why not grill peaches?  As used in this recipe, they are wonderful for breakfast, but they also stand out on fresh summer salads or for dessert with a plate of artisan cheeses; these stone fruit add depth to any dish. 

I like to use Greek yogurt for its rich texture. I think it stands up better to the warm fruit than other types. I found that when using regular yogurt, it becomes soupy when poured over the peaches.

After compiling the fruit, granola and yogurt, there will be extra granola, which is one of the best parts! Save the leftovers for breakfast or as a snack during the week. I love this granola because it is relatively light—there are only 2 tablespoons of oil. Although it has cranberries and cranberry juice, it does not overpower it in flavor. You can absolutely use golden raisins, cherries or another dried fruit in place of the cranberries. Also, the color and flavor in this granola makes it a great, festive treat around the holidays.

Happy Eating,

Lindsay

Grilled Peaches with Honeyed Yogurt and Granola

2 ripe white or yellow peaches

Nonstick cooking spray

1 heaping cup of plain Greek yogurt

1-2 teaspoons honey

2 handfuls of Kelsey’s Granola (recipe follows)

Begin by making sure the grill is clean. Spray the grill with nonstick spray and prepare the barbeque to medium-high heat. Meanwhile, cut each peach in half, remove the pits and set aside.*  

In a small bowl combine yogurt and honey to taste; mix well.

Place the peaches on the grill cut side down. Cook until grill marks show and fruit is heated through, about 5 minutes.

Place two peach halves on each plate. Divide the yogurt mixture between the peaches, spooning it in the well of the peaches and letting it flow over the sides. Sprinkle a handful of granola over the yogurt on each plate. Serve immediately.

*If the pits are too difficult to remove, leave them in the peaches. They will come loose as the heat on the grill. Remove after cooked.

Kelsey’s Granola

Ingredients

Nonstick vegetable oil spray

2 cups old-fashioned oats

1/3 cup slivered almonds

1/3 cup sweetened flaked coconut

1/3 cup pecan halves

1/3 cup frozen concentrated cranberry juice cocktail, thawed

1/3 cup (packed) golden brown sugar

2 tablespoons vegetable oil

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 cup dried sweetened cranberries

Preheat oven to 325°F. Spray a heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in a large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan over medium-high heat. Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly.

Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Remove baking sheet from oven. Add cranberries to the oats in the pan; using metal spatula, stir to blend. Return to over, and bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Let granola cool completely on baking sheet. Store airtight at room temperature for up to 1 week.