Watermelon margarita

Heirloom watermelons and I have got a few things going.  I think I'm smitten with their red ripe juice, and their pretty bulky bodies. Even the seeds have something sassy to say to me. So I blended them up and shushed them with fresh lemon, tequila and simple syrup. 

Omit the tequila and simple syrup if you just want a variation of a watermelon cooler. These watermelon margaritas are delicious, simple, and refreshing. 

The heirlooms available to me are moon and stars (gorgeous!) and Charleston grays. 

Watermelon margaritas

Yield: 2 margaritas

Ingredients:

2 cups watermelon, optional to remove seeds, plus a few small wedges for garnish

1/4 cup simple syrup (directions below)

handful ice cubes

freshly squeezed lemon juice from 1/2 of a large lemon

3 oz tequila

Directions:

1. Fill a low-ball cocktail glass with ice and water. Set aside. 
2. Cut up the watermelon from the rind into large chunks, remove the seeds if desired, and place into a blender. 
3. To the blender add in 1/4 cup simple syrup and ice cubes.
4. Top with freshly squeezed lemon juice and tequila.
5. Blend together until combined well. Meanwhile remove the ice and water from the cocktail glass. 
6. Strain into chilled cocktail glasses, garnish with a few ice cubes and a watermelon wedge. If the seeds are left in they will fall to the bottom, but they give a nice flecked appearance when served immediately.

Note: to make simple syrup add an equal part water and an equal part sugar in a small saucepan. Heat the sauce pan over medium-low heat stirring until the sugar dissolves completely. Remove from heat and allow to cool. Store in a glass jar in the fridge for several weeks. 

Watermelon crudo with goat cheese and pickled jalapeños

Crudo is the Italian word for raw. Obviously, watermelon is best served raw; however, traditional crudo usually means raw meat or fish garnished with herbs, oils, spices, or fruits and vegetables. The watermelon looks a lot like salmon or tuna, but the fleshy colored chunks showcase summer at its finest. During the summer months, consuming copious amounts of watermelon is a rite of passage. The watermelon is topped with fruit jam, goat cheese, a pickled jalapeño round, and spices. The majority of the ingredients are at their best in the summer. The watermelon is a Charleston grey, the jalapeños are from a friend's garden, the goat cheese is from the farmers' market, the thyme from the front porch. The jam was made last summer with nectarines and vanilla beans. The jam creates a sticky base for the goat cheese to lay on.

This watermelon crudo is very easy to assemble. I like to prep the watermelon ahead of time. This means cutting up the watermelon into its desired shape and allowing the juices to drain off a bit. I set the pieces in a bowl and wait for an hour. This reduces the moisture when serving, and helps the watermelon stay in once piece. The watermelon can be cut into any shape. These can be assembled a few hours ahead of time. Keep them refrigerated until ready to use.

Watermelon crudo with goat cheese and pickled jalapeños
Yield: 8 pieces, serves 2-4


Ingredients: 

1 watermelon, about a 2 to 3 inch width block of watermelon

1 jar apricot or peach jam (can substitute honey)

1/4 cup goat cheese

1 small jalapeño, cut into thin rounds (can substitute pickled jalapeños)

1/3 cup vinegar

2 tbsp sugar

fresh cracked black pepper

1/2 tsp cumin

2 tsp fresh thyme, minced

1/2 tsp black sesame seeds

Directions:

1. Cut the watermelon into a desirable shape. I slice the watermelon into even rounds, cut off the rind, remove the seeds, and cut them into squares or triangles. Watermelon should be at least 1/3" thick. Set in a bowl and allow the juices to drain off a bit. You can set them in the fridge while you prepare the rest of the ingredients. 
2. Slice the jalapeños into thin rounds. Remove the seeds and extra veins. If you want the jalapeños to kick you in the mouth leave the seeds in tact.
3. In a small saucepan, heat up the vinegar and sugar over medium heat. Stir until the sugar dissolves. Once simmering, add in the jalapeños and simmer for 5 minutes. Turn off the heat and allow the jalapeños to cool. Once cool, remove the jalapeños and discard the vinegar.
4. Once ready to assemble, place the watermelon in a fancy serving dish. I like doing this because there is no need to move the watermelon afterwards. The assembled crudo can be kept in the fridge for a few hours before serving. 
5. To assemble the crudo:

• Lay out the watermelon slices in the serving dish. 
• Top each watermelon slice with 1/2 tsp of jam. The idea is to create a sticky base for the cheese.
• Place a small crumble or slice of goat cheese on top of the jam.
• Set one jalapeño round on top.
• Garnish with black pepper, thyme, cumin, and black sesame seeds.