Don’t toss that rind! You could be making this instead!
7 cups watermelon rind, trimmed and sliced (the rind of about 1 medium watermelon)
about 4 cups Fir Vinegar or apple cider vinegar (or another mild, aromatic herbal vinegar)
about 2 cups sugar
1 teaspoon salt
Eat up a fat watermelon, preferably a crunchy one with a fairly thick, dense rind. Scrape the rind of almost all the pale pink flesh that’s left. Next, in order to slice off the outer rind, use a sharp knife. I like a 7” long, thin-bladed one, as a bigger knife feels more clumsy to me for this particular job. We find it easiest to cut it into small wedges (about 3”x 4”), and then lay each piece on its side, but do it whatever way feels best to you.
Preserved lemons thrill me. I love their saltiness, their tangy-ness, and how they seem to go with just about all my favorite foods. They last for years in a cool pantry. They’re amazing in dips and condiments, and I even enjoy them with certain sweets. When I don’t have olives around for one of my favorite dishes, preserved lemons can help fill that missing “salty-sour” note, even if the texture is quite different.
Since I use preserved lemons (and limes) in so many of my recipes, I wanted to give you an easy to reference post on this wonderful creation right off the bat.
Preserved lemons at their most basic are simply lemons that are cured in a mixture of salt and lemon juice. Here in the US, we’re most familiar with them in Moroccan cuisine, but they’re also found in Asian, Indian, and Egyptian cooking, as well as in early 19th century British and American records. I’ve seen recipes that include chiles, olive oil, sugar, and various spices and herbs. Also, preserved limes are also popular in many countries, with a similar variety of curing styles.
The majority of the popular methods take 4-6 weeks to cure. If you are interested in trying out some quicker methods, here’s a few that have served me very well. Read more
Have you ever bought one of those wonderful brands of yogurt that have the layer of thick “cream-on-the-top,” and wished that the layer of cream was a little bit thicker… or a lot thicker?
One day, I was looking at a quart container of heavy cream sitting in my fridge that had been open for about a week and thinking I’d better do something with the pint or so that was left. Before the cream turned and its potential uses became more limited.
I just so happened to have a little smidge of greek yogurt left at the time. So I scraped the last bit of yogurt out of the container, and made yogurt with the heavy cream. Wow! A whole pint jar of “cream-on-the-top” kind of cream!
It doesn’t have that exact texture… but closer than I ever thought possible. It made me way beyond happy to sit down immediately after it was done and savor a few dollops of it in a pretty little dish with a baby spoon– with some pure maple syrup and a frozen strawberry. Of course it was even better after I let it get cold! Read more