I love a good kitchen hack, and when it’s suggested by none other than Alton Brown, I can’t resist.
When I saw him make watermelon juice without first peeling and dicing the watermelon, I was riveted. We tried it at the cottage last weekend and it totally works. It’s also so much fun. We mixed the watermelon juice with vodka and lime juice and topped it up with some sparkling water.
You can of course cut up watermelon and puree it in the blender. Either way you choose to do it, I suggest pouring the juice through a sieve to remove the lumpy bits. You want a smooth juice.
This week I tinkered with the recipe we created on the weekend. Our watermelon wasn’t that sweet, so I made a simple syrup. I decided to flavour the syrup with basil, since watermelon and basil are a really delicious flavour pairing. The basil takes this cocktail from good to great.
This would be the perfect cocktail to celebrate Canada Day or the 4th of July!
I just got back from a long weekend trip to London, with my husband, and I am filled with so much inspiration. My god-daughter, who lived in London for a few years, sent me a list of some of her favourite restaurants. Our agenda included as many meals as we could fit in, as well as lots of walking to burn off all those calories. We ate at The Palomar, Yotam Ottolenghi’s Nopi,Dishoom, Bocca di Lupo, and Opso.
On Sunday, my husband went to a soccer match and I attended a workshop titled, “The Art of Food Stories”, put on by two of my favourite food photographers, Rachel Korinek and Bea Lubas. I will write another post about that experience next week, so stay tuned.
One of the most unique and delicious things I tasted was Sumac-Ade at The Palomar. Serving the food of modern day Jerusalem, the menu is strongly influenced by Southern Spain, North Africa and the Levant. (new term for me!!)
Sumac is a spice typically used in Middle East cooking. If you’ve ever had za’atar, then you know sumac. Mixing it into a cocktail is not a very common use of this spice but when you consider the flavour profile of this spice, it makes sense. It has a bright citrus flavour, and is used wherever you want a hit of fresh acidity.
The waiter described it as sparkling lemonade flavoured with sumac. I had to try it. One sip and I was hooked. The tart acidity of the sumac really enhanced the lemonade. I sent the waiter off on a reconnaissance mission to find out how it was made. He came back after consulting with the resident mixologist and explained that she infuses sumac in vodka for 3 days. Then she strains it and adds a small spoonful of it to a large glass filled with ice and fresh lemonade. The drink gets topped off with a big splash of soda water. Although their version was essentially non-alcoholic (just a spoonful of sumac vodka), I decided to create an alcoholic version. While you could use store bought lemonade, it really is better with fresh. You’ll need lots of lemons!It takes a bit of advance planning, but once you make the sumac infusion and lemonade, it’s quick to put together. Fill a large glass with ice. Add lemonade, plain vodka, and a spoonful of the sumac infused vodka. Top with soda water, stir and watch that gorgeous pink colour appear.
I love a good kitchen hack, and when it’s suggested by none other than Alton Brown, I can’t resist.
