Let’s dip into the archives of my old blog: Cookbook Fetish. The blog is dead and gone, but I saved all of the posts and most of the pictures. Here’s an unusual combination that is just right for summer.
So I was reading Rick Tramonto’s Amuse-Bouche the other night and bemoaning the fact that I would probably never own a sous vide machine. After that I bemoaned the fact that the ice cream machine I tried was a dud, and that I probably should have picked up the Zoku Popsicle maker in the store the other day. Custom popsicles anytime? Sign me up!
Reading through the book also brought me back to earlier in the weekend, sitting on a friend’s porch in sweltering weather, eating some of the first watermelon of the season, liquid dripping to the ground with every bite. Unadorned, watermelon at it’s best.
The amuse on page 34 of Tramonto’s book caught my attention: watermelon with balsamic vinegar. And like a dream, the memory of the dark chocolate balsamic I’d received for Christmas floated right to me.
I was scared to try it over vanilla ice cream. I’ve seen recipes for a pork tenderloin marinade, a salad dressing, and truffles.
But watermelon? With Balsamic vinegar?
Absolutely, especially if it’s a very good quality balsamic.
Get brave. It’s summer, and definitely time time to challenge your taste buds in miraculous ways. Go to your kitchen and try this unusual combination.
Tramonto gussies it all up by suggesting you get a melon baller and scoop out a smallish divet in precisely cut 1 1/2 inch cubes of watermelon. His recipe even says something like juice some watermelon and mix it up with the balsamic.
I say, “It’s summer, Rick, it’s too hot to be fussy.”
Sure for the first couple of pieces, I was cautious. I used a knife. I dug a little divet into the chunk of watermelon. And dripped out a teeny puddle of a drizzle of the Dark Chocolate Balsamic.
Then I popped the first one in my mouth and moaned with pleasure.
Dear me – must have more. Now. As in, I know I just had a spectacular dark chocolate truffle, but I must have more NOW.
Eventually I got impatient with the fussiness and just dipped.
Either way, this is totally satisfying, ultra-summery.
Yahoo! Bring on the sweet corn, tomatoes, and poolside dining!
- Watermelon seedless preferred
- Dark Chocolate Balsamic Vinegar
Cut the watermelon flesh into about 2" cubes.
Use a melon baller to remove a little bit of the flesh from the cube. You're creating a little space to hold the balsamic.
Fill the little hole on the watermelon with balsamic.