Monday, August 26, 2019

Summer Tomatoes Saved for Winter Dishes

I wrote this post last year with ideas to take advantage of summer's bounty.

Difficult to believe, Labor Day is next week. Even as the heat of the sun makes us wonder if summer will ever end, as the saying goes, "Winter is coming."

Walking through the farmers markets, I am happy to see a great abundance of tomatoes. With that abundance comes lower prices. Find a farmer who has too much of a good thing and the price comes down even more.


"Reduced to sell." "Soft ready to eat." Those are the tomatoes I look for. I'll buy them by the bagful. Five or ten pounds at a time. My plan is to prepare for a time when fresh tomatoes are a thing of the past.


I am anticipating a time when storm clouds are outside and I'm staring into the refrigerator looking for inspiration. I yearn for the produce of summer: leafy greens, corn and full-bodied tomatoes. But there is a way to enjoy the sweet-acidic deliciousness of tomatoes even in the darkest days of winter. Just look in your freezer.
With abundant tomatoes in the farmers markets, buy ripe tomatoes, roast and freeze them to be used in braises, soups and sauces in the fall and winter. Once blasted with heat in the oven, the tomatoes happily take to the freezer if they are covered in liquid.
Enjoy frozen roasted tomatoes whole or puree into sauce, and as rain beats against your windows and snow accumulates on your lawn, you will remember those heady summer flavors.

Oven-roasted tomatoes to use as a side dish or in sauces

Use ripe and over-ripe tomatoes. If you can find only unripe, hard tomatoes, leave them in a sunny spot on the kitchen counter until they ripen. Bruised tomatoes are OK as long as you use a sharp paring knife to remove the damaged parts. Avoid tomatoes with broken skin because of the risk of mold.
Any kind of tomato can be used: heirloom, Roma, cherry, large or small salad tomatoes.
A food mill is helpful when making the sauce. If one is not available, a fine meshed wire strainer will do almost as well.


When roasting the tomatoes, it is important to use parchment paper or a nonstick Silpat mat to prevent the tomatoes from sticking to the baking sheet. With a Silpat mat, none of the good bits and sweetly-delicious liquids that caramelize on the bottom are wasted.

Roasted Tomatoes

Tomatoes love the sun’s heat when they’re growing. And they love the oven’s heat that coaxes a rich umami sweetness out of their naturally acidic souls.
That sweetness is at the heart of the roasted tomatoes that will be in your freezer.
Prep time: 5 minutes
Roasting time: 60 minutes
Yield: 1 to 2 quarts
Ingredients
5 pounds tomatoes, washed, patted dry
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions 
1. Preheat oven to 350 F.
2. Line a large baking sheet with a Silpat mat or parchment paper cut to size. Use a baking sheet with a 1-inch lip to capture any liquids created during roasting.
3. Use a sharp paring knife to cut a “V” shape around the stem, remove and discard. With cherry tomatoes, any stems can be brushed off the surface without making a cut.
4. Place the de-stemmed tomatoes on the lined baking sheet, stem side up.
5. Drizzle with olive oil and season with sea salt and pepper.
6. Place in oven and roast 60 minutes.
7. Remove and let cool.

Freezing Whole Roasted Tomatoes

When you remove the baking sheet from the oven, you’ll notice a clear liquid has accumulated on the bottom. Some of that is olive oil. But most of the liquid is a clear tomato essence prized by chefs for its clean flavor.
If you are freezing some of the roasted tomatoes whole, use the clear liquid to cover the tomatoes in the deli containers.
Use airtight containers that are about the same width as the tomatoes so you will need a small amount of liquid to cover them.

Defrosting Whole Roasted Tomatoes

When you want to use the tomatoes, take them out of the freezer in the evening and let them defrost overnight. If any ice crystals have accumulated on top of the tomatoes, rinse off the ice before defrosting.
If you want to serve them whole, the tomatoes can be warmed in the oven or microwave. They are delicate, so handle them carefully.

Whole Roasted Tomato, Easy-to-Make Pasta Sauce

A deliciously simple pasta sauce to make any time of the year, not just in winter. Serve the pasta with steamed vegetables, a charred steak or a grilled chicken breast and you will have a perfect cold weather meal that warms body and soul.
The flavorful tomato sauce can become a vegan dish by simply omitting the butter and cheese.
Prep time: 5 minutes
Sauté time: 5 minutes
Pasta cooking time: 10 minutes
Total time: 10 minutes
Serves 4

Ingredients
1 tablespoon sea salt
1 pound fresh or packaged pasta
1 tablespoon olive oil
1 cup Italian parsley leaves, washed, roughly chopped (optional)
1 garlic clove, peeled, finely chopped
2 to 3 whole, large roasted tomatoes, skins removed
1 teaspoon sweet butter (optional)
Freshly ground black pepper to taste
1 cup freshly grated Parmesan or Romano cheese
Sea salt and freshly ground black pepper to taste
Directions
1. Place a large pot of water on high heat. Add 1 tablespoon sea salt to the water. Bring to a boil. Add the pasta. Stir well every 2 to 3 minutes.
2. Place a heat-proof cup in the sink next to a large strainer. When the pasta is al dente to your taste, about 10 minutes, pour the pasta into the strainer, capturing one cup of the salted pasta water. Reserve.
3. Toss the cooked pasta to prevent clumping.
4. At the same time the pasta is cooking, place a large sauté pan on a medium-high flame. Heat the olive oil.
5. Add the parsley and garlic. Lightly brown.
6. Holding the roasted tomatoes over the sauté pan, use your hands to tear them apart so you capture all the liquid. Add any liquid from the deli container.
7. Stir well and cook until the liquid is reduced by half.
8. Taste and salt, if needed; add a tablespoon or more of the pasta water.
9. Stir well and add butter. Taste and adjust seasoning by adding sea salt and black pepper.
10. When ready to serve, add the cooked pasta to the sauté pan. Over a medium flame, toss the pasta in the sauce to coat.
11. Serve hot with a bowl of Romano or Parmesan cheese.

Roasted Tomato Sauce

The tomatoes used to make the sauce are prepared and roasted in the same manner as those used to create whole roasted tomatoes.
Directions
1. Working with small batches, remove the roasted tomatoes from the baking sheet and put some of the roasted tomatoes into a food mill or fine mesh, wire strainer placed over a nonreactive bowl. Press the tomatoes through, collecting all the juice in the bowl.

2. Use a spatula to scrape off the pulp that will accumulate on the bottom of the food mill or the strainer. Add the pulp to the juice.

3. Discard the tomato skins. Or add to your compost. Or, even better, reserve in the freezer to use with other vegetable scraps to make vegetable stock.

Freezing Roasted Tomato Sauce

Put the open deli containers on a counter. Stir the tomato juice to mix with the pulp.

Fill each deli container to a half-inch below the top so that when the sauce freezes, the liquid will have room to expand and will not force open the lid.
When cooled, the filled containers can be placed in the freezer.

Defrosting Roasted Tomato Sauce

Even without defrosting, the frozen sauce can be used at the last minute, when you want to thicken a soup, add a layer of flavor to a braise or make a simple pasta sauce.
There are infinite ways to use this versatile sauce. One of my favorites is an easy-to-make pasta with sautéed vegetables.
If any ice crystals accumulate on the top of the sauce, rinse off the ice before defrosting.

Penne Pasta With Roasted Tomato Sauce and Sautéed Vegetables

Prep time: 10 minutes
Sauté time: 10 minutes
Pasta cooking time: 10 minutes
Total cooking time: 20 minutes
Yield: 4 servings
Ingredients
1 tablespoon sea salt
1 pound fresh or packaged pasta
2 tablespoons olive oil
2 carrots, washed, stems removed, peeled, cut into rounds
1 medium yellow onion, washed, stems removed, peeled, roughly chopped
8 large shiitake mushrooms, ends of the stems removed, washed, patted dry, roughly chopped
2 cups broccolini or broccoli, washed, cut into florets, the stems cut into slabs
2 garlic cloves, peeled, smashed, finely chopped
12 ounces frozen tomato sauce, defrosted on the counter overnight
1 tablespoon sweet butter (optional)
¼ teaspoon pepper flakes or pinch of cayenne (optional)
Sea salt and freshly ground black pepper to taste
1 cup freshly grated Parmesan or Romano cheese
Directions
1. Place a large pot of water on high heat. Add 1 tablespoon sea salt to the water. Bring to a boil. Add the pasta. Stir well every 2 to 3 minutes.
2. Place a heat-proof cup in the sink next to a large strainer. When the pasta is al dente to your taste, pour the pasta into the strainer, capturing one cup of the salted pasta water. Reserve.
3. Toss the cooked pasta to prevent clumping.
4. At the same time the pasta is cooking, place a large sauté pan on a medium flame.
5. Heat the olive oil.
6. Add carrots, onion, shiitake mushrooms, broccolini and garlic. Sauté until lightly browned.
7. Add roasted tomato sauce, butter and pepper flakes. Stir well. Taste. If salt is needed, add a tablespoon or more of the pasta water.
8. Simmer on a medium flame and reduce.
9. Taste, adjust seasoning and continue simmering if you want the sauce to be thicker.
10. When the sauce is the consistency you like, add the cooked pasta, coat well.
11. Taste and adjust the seasoning with more sea salt or black pepper.
12. Serve hot with a bowl of grated Parmesan or Romano cheese.

Friday, August 9, 2019

Brighten Up a Summer Corn Salad with Mexican Elote Spices

With an abundance of corn this summer, I've been grilling and salt-boiling corn on the cob.


Seasoned with sea salt and black pepper and, sometimes, with luxurious melted butter, I couldn't be happier. On a trip to Mexico, I enjoyed grilled corn on the cob, elote. That Mexican classic made me think about making a salad that trimmed down on the fat, retained the same spices and built out the flavors.

Mexican street food 

Travel in Mexico and you'll encounter street vendors selling a great number of delicious food snacks. Elote is one of the best. An ear of corn is grilled, dusted with dry cheese, slavered with mayonnaise and seasoned with chili powder and fresh lime juice. The ear of corn is always served whole, sometimes resting in a paper dish or with a stick in the bottom like a corndog.


Elote is delicious but messy to eat. A whole ear of corn takes two hands to manage. And, with each bite, the finely grated Cotija cheese floats into the air, landing on clothing.

Deconstructing elote

Cutting the kernels off the cobs makes the seasoned corn easier to enjoy. In Mexico there is a corn kernel snack called esquires, which employs some of the elote seasonings. The recipe I settled on uses olive oil instead of mayonnaise. That way the salad can be served as a light entrée topped with a protein or as a side dish accompanying grilled vegetables, meats, poultry and fish. A perfect summer recipe.


The best way to cook corn on the cob is a topic of heated debate. There are those who will only boil corn, others who will only grill it. I have seen elote prepared using both. My preference is to strip off the husk and grill the ear so that some of the kernels are charred, adding caramelized sweetness to the salad.

Just the right cheese

What gives elote its distinctive flavor is the combination of spicy chili powder, fresh lime juice and Mexican Cotija cheese. 

Powdery when finely grated, Cotija cheese is salty so you may not need to add salt when you make the corn salad. Often described as having qualities similar to feta and Parmesan, Cotija tastes quite different.



Mexican Corn Salad

Adding finely chopped Italian parsley to the seasoned corn kernels brightens the flavors. Cilantro can be used instead of parsley to give the salad a peppery flavor.

The corn can be prepared ahead and kept in the refrigerator overnight. In which case, do not add the Cotija cheese or parsley until just before serving.

To create a colorful salad, just before serving, toss the seasoned corn and parsley with quartered cherry tomatoes, cut-up avocados and butter lettuce or romaine leaves.

After tossing, taste the salad and adjust the amount of Cotija cheese and chili powder and, if needed sea salt.

Prep time: 10 minutes

Cook time: 15 to 20 minutes

Total time: 25 to 30 minutes

Yield: 4 entrée servings or 8 side dish servings

Ingredients

4 tablespoons olive oil, divided

1/2 teaspoon sea salt 

1/4 teaspoon freshly ground black pepper

4 large ears of corn, husks and silks removed, washed, dried

1/2 cup finely grated Cotija cheese

1/2 teaspoon chili powder

Directions

1. Preheat an indoor grill or outdoor barbecue to hot.

2. Pour 2 tablespoons olive oil into a flat pan and season with sea salt and black pepper.

3. Roll the ears of corn in the seasoned olive oil to coat all sides.

4. Using tongs, place the corn on the grill, turning every 2 to 3 minutes so that some of the kernels char, being careful not to burn the ears.

5. After the corn is cooked on all sides, remove and let cool in the flat pan with the seasoned olive oil.

6. To cut the kernels off the cob, use a sharp chef's knife. Hold each ear of corn over the pan with the seasoned oil and slice the kernels off the cob.


7. Transfer the kernels and the remaining seasoned oil into a large mixing bowl.

8. Add Cotija cheese, chili powder and parsley. Toss well.


9. Drizzle the remaining olive oil over the salad and toss.


10. Serve at room temperature with lime wedges on the side.

Monday, July 29, 2019

Hot Weather, Cool Kitchen - Pork Ribs Cooked Overnight & Watermelon Gazpacho

For the past several months where we live in Coastal Southern California, we have benefited from June-Gloom which stretched into July-Gloom. Overcast skies locked in cooler temperatures even as inland Los Angeles baked under an unrelenting sun.

But, now,  the hot weather finally embraced the Pacific Palisades where we live.  But, now worries, with temperatures reaching into the high-80s, it's time to cook up two favorite summertime recipes.

Low-temperature roasted pork ribs and watermelon gazpacho.

Dry Rub Pork Ribs, Cook Over-Night 

Dry rub pork ribs that we cook overnight in a low-temperature oven. We wake up in the morning to the beautiful aroma of pork cracklings. All the cooking happens during the night when we're asleep.

Easy-to-make dry rub pork ribs take only a few steps to prepare and a good night's sleep: 1) clean the ribs, 2) layer on dry rub, 3) put into a 250 F oven when you go to bed and 4) wake up, remove the ribs and enjoy!

Cooking with high heat is exciting. There is great pleasure in watching the pyrotechnics of an outdoor grill as sizzling fat catches fire.  Roasting at low heat in the oven lacks that excitement.
And yet, what happens in an oven set at 250 F has its own kind of magic. In the darkness of the oven, the waves of steady heat melt the fat inside the rack, tenderizing the meat and gently fusing the dry rub to the outside of the ribs.
The best magic of all is that the oven does the work. No standing over a blazingly hot grill on a hot day. Once the oven door closes, there is nothing to be done.
Walk into the kitchen and a savory-sweet aroma scents the air. Pull the baking tray out of the oven and press a finger against the outside of the rack. The soft pliancy of the meat has been replaced by a jerky-like crust as sweet as a crème brulee topping.

Slow-Roasted, Dry-Rubbed Pork Ribs

Rack of pork ribs, trimmed. Credit: Copyright 2016 David Latt
Cooking time depends on the size and thickness of the rack.
Buy good quality pork. Asian and Latin markets are often a reliable source of fresh pork products. Unlike the ribs sold in upscale supermarkets, the ribs in these markets will most likely be untrimmed.
Above the actual ribs, the rack will have a top portion with boneless flap meat and a section with thick bones similar to country style ribs.  Another smaller piece of flap meat will stretch across the back of the rib bones.
Requiring only a sharp filleting knife and a few minutes, removing the flap meat and the top portion is not difficult. The flap meat is excellent to use in stir fries, slow roasted in the oven or grilled on the BBQ.
A white membrane is attached to the outside of the flap meat. Use a sharp filleting knife to separate the meat from the membrane and discard.
The flap meat and country style bones can be prepared in the same manner as the ribs.  They will cook more quickly and should be removed from the 250 F oven after a total of 2 to 3 hours depending on thickness.
While the rack of ribs does not have to be turned over, the flap meat and country style bones should be turned over after one hour for even cooking. After another hour, use kitchen shears to cut off a small piece of meat to test for doneness. Return to the oven if the meat is not yet tender.
To eat the country style ribs, have a sharp paring knife handy to help cut out those hard to reach tasty bits tucked between the bones.
The ribs can be cooked ahead and reheated. In which case, do not cut apart the ribs until ready to serve. Reheat in a 300 F oven for 15 minutes.
Prep time: 30 minutes
Cooking time: 6 to 8 hours
Resting time: 5 minutes
Total time: 6 hours, 35 minutes to 8 hours, 35 minutes
Yield: 4 servings
Ingredients
1 rack pork ribs, 4 to 5 pounds, washed, dried
3 cups brown sugar
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
¼ cup cumin
¼ cup coriander
½ teaspoon cayenne (optional)
Directions
1. Place a wire rack in the middle of the oven. Preheat to 250 F.
2. Select a baking pan or cookie sheet that is 2 inches longer than the rack of ribs. Cover the pan with aluminum foil for easy clean up. Place a wire rack on top of the aluminum foil.
3. Lay the rack of ribs on a cutting board, bone side up. Use a sharp filleting knife to remove the tough membrane on the bone side of the rack. Let the knife help you lift the membrane. Use your fingers to pull the skin off the bones and discard.
4. Do not cut off any fat.
5. In a bowl, mix together dry ingredients.
6. For easy cleanup, lay a sheet of plastic wrap on the cutting board. Place the rack on the cutting board. Layer a thick coat of the dry spices onto both sides, covering the meat and bones.
7. Reserve left-over dry rub in an air tight container and refrigerate for later use.
8. Carefully place the rack of ribs on the wire rack meat side up.
9. Put the baking sheet into the preheated oven.
10. Roast six hours. Remove from oven. Use kitchen shears to cut off a small piece and taste.
11. The outside should have a jerky-crispness. The meat inside should be moist and tender. The tapered end of the rack where the bones are small will cook faster than the rest of the ribs. Use the kitchen shears to cut off that section before returning the rack to the oven for another one-two hours. Be careful not to dry out the meat.
12. Once the ribs are cooked, remove from oven and let the meat rest five minutes.
13. Cut between the rib bones and chop into pieces any flap meat without bones. Serve hot with a green salad, Cole slaw, baked beans or freshly steamed vegetables.

Gazpacho Takes on a Sweet Partner

My second favorite is a riff on gazpacho. We use a mix of watermelon and tomato juice to add lightness and sweetness and create a perfect summer afternoon cocktail.

For tomatoes, we go to our favorite farmers market. Ever since it opened, the Pacific Palisades farmers market has been as much a part of our Sundays as the New York Times. Right now, an abundant crop of tomatoes means the price is right to buy all we want.


I learned to appreciate this hybrid-gazpacho on a trip to Switzerland. In Zurich I had a tasting at Rive Gauche, the casual dining cafe at the historic and beautiful Baur au Lac Hotel close to Lake Zurich.

I stayed at the hotel to write a profile for Luxury Travel Magazine. I was eating at Rive Gauche because I was going to do a video cooking demonstration with the chef, Olivier Rais, a delightful, talented chef who is passionate about cooking.


One of the dishes he wanted me to enjoy was his version of gazpacho, one that added watermelon juice to soften the acidity of the ripe uncooked tomato juice that is the basis of traditional gazpacho. I have certainly seen this hybrid dish before.


But I was particularly taken with chef Rais' version, a clarified liquid served in a glass. All the vegetable bits had been strained out with the result that the gazpacho became an exceptionally refreshing, summer beverage.

When I interviewed chef Rais, he had recently returned from Los Angeles where he spent time at Crossroads Kitchen, a well-regarded vegan restaurant, owned by Tal Ronnen.


Invited to a tasting dinner at Crossroads Kitchen, I had an opportunity to enjoy chef Ronnen's version of the watermelon gazpacho. Similar in flavors but different, chef Ronnen did not filter out the vegetable bits, giving his gazpacho a deliciously rustic taste.


For my version, I split the difference between the two chefs. I strained the tomato pulp but retained some of the texture.

I hope you have the opportunity to visit Rive Gauche in Zurich and Crossroads Kitchen in Los Angeles to taste and compare their gazpachos. In the meantime, please try this very easy-to-make recipe.

Watermelon Gazpacho


Ripe tomatoes and a ripe watermelon are essential. Both should be sweet and full of juice.

If any watermelon juice is left over, make watermelon ice by gently heating the juice and reducing the liquid by a quarter. Cool, then pour into ice cube trays or a freezer-proof container. Freeze and use to sweeten vodka cocktails or lemonade. As the ice cubes melt, sweet watermelon juice releases into the drink. Delicious!


Serves 4-6

Total time to prepare: 20 minutes

Ingredients

2 pounds ripe tomatoes, washed, stems removed
2 pounds ripe watermelon, washed
1 ripe avocado
1 cup homemade croutons
1 ripe avocado, washed
5 dried bay leaves
1/4 teaspoon black peppercorns
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Pinch cayenne
Sea salt to taste

Directions

Place a box grater over a non-reactive bowl. Grate the tomatoes and collect all the juice. Or, run the chopped tomatoes through a food mill and collect the juice. Scrape the pulp off the underside of the food mill sieve and add to the juice. Pour into a large container.

Add the dried spices to the tomato juice. Cover and refrigerate at least one hour or overnight.

Use a sharp knife to cut off the watermelon rind. Press the flesh through a fine mesh sieve or through a food mill and collect all the juice. Pour into a large container and refrigerate.


Just before serving, peel the avocado, remove the pit and chop into dime-sized pieces. Pour the tomato juice through a sieve to remove the dried spices.


Combine equal amounts of seasoned tomato juice and watermelon juice and mix well.

Pour gazpacho into bowls or cups. Top with avocado and croutons. Serve chilled.

Thursday, July 18, 2019

Watermelon Surprise Ice Cubes Make a Refreshing Cocktail, Alcoholic or Not


I posted this article last summer. This year the world seems even hotter. A good time to share an easy-to-make, delicious cocktail.

A summer heat wave is messing with planet earth. Making an icy-cold batch of watermelon ice cubes will definitely take the edge off the heat.
You love summer but not when it is uncomfortably hot. For relief, you could jump into the pool. Or, you could cut a thick slice of watermelon and let the sweet juices cool you down. Even better, you could fill a tall glass with a watermelon cocktail made with watermelon ice cubes and straight-from-the-freezer vodka and settle into the chaise lounge.

You stir the ice cubes. Bits of watermelon juice break free. The crystal clear vodka turns pink. You sip, stir and eat a watermelon ice cube and suddenly you are not overheated any longer.  Now, you are cool and happy.

The non-alcoholic version is as delicious. Fill a tall glass with watermelon ice cubes and pour in freshly made lemonade. Stir and enjoy.

Summertime and the livin’ is easy

Summer is good for watermelon. They grow quickly in the heat of the sun, producing fat, heavy fruit loaded with sweetness.
At the farmers market I was always told to use a hand to thump on the melon. When the sound was deep and resonant, the melon was ripe, ready to eat. If there is a farmer you frequent at your neighborhood market, ask for advice about a good melon that’s ready to eat.
Prices for watermelon vary greatly. At Asian and Latin markets, watermelon can sell for as little as 10 cents a pound. At upscale supermarkets and farmers markets, the prices can be significantly higher.
A melon is delicious at room temperature or ice cold. I like to chill the melon overnight in the refrigerator. Of course, the easiest way to eat watermelon is to use a sharp knife to cut out a thick slice.
But when I was in Zurich recently I met Olivier Rais, a talented chef who runs the bistro Rive Gauche in the iconic hotel Baur au Lac across the street from Lake Geneva. He had just returned from working with Tal Ronnen, the celebrated chef who created Crossroads Kitchen, an upscale Los Angeles restaurant devoted to vegan cuisine.
Rais made several vegan dishes for me to taste, one of which was a watermelon-gazpacho served in a glass.
I love watermelon but had never thought of extracting the juice. When I replicated his gazpacho at home, I had watermelon juice left over. Deciding to experiment, I reduced the juice in a sauce pan over a low flame. Once the juice cooled, I poured it into a mini-ice cube tray.
Watermelon ice cubes in an ice cube tray. Credit: Copyright 2016 David Latt
Watermelon ice cubes in an ice cube tray. Credit: Copyright 2016 David Latt
That night I added the ice cubes to vodka that we keep in the freezer. I dropped in an espresso spoon, settled into a chair and stirred my drink. After a few sips, I realized that I had stumbled onto an easy-to-make, deliciously refreshing cocktail. Summer’s perfect drink.
Serve the cocktail with an espresso or small spoon. One of the pleasures of the drink is stirring the ice cubes. As the ice cubes melt, the watermelon juice infuses the vodka. The mellow sweetness takes the edge off the vodka.
As you stir, the ice cubes crater and reduce by half. Use the spoon to scoop up the icy bits. In an effervescent moment, the softened ice cubes dissolve like pop rocks in your mouth.

Watermelon Surprise

Watermelon slices. Credit: Copyright 2016 David Latt
Watermelon slices. Credit: Copyright 2016 David Latt
Use any size plastic ice cube tray. The mini-trays that make 1” square ice cubes work well because the ice cubes melt easily. Use only unflavored premium vodka, and for non-alcoholic drinks, add the ice cubes to glasses of carbonated water or lemonade.
Prep time: 30 minutes
Freezer time: 1 hour or overnight depending on the temperature of the freezer
Total time: 1 hour 30 minutes or overnight and 30 minutes
Yield: 4 servings
Ingredients
1 (3-pound) watermelon, washed
8 ounces unflavored premium vodka
Directions
1. Place the vodka bottle in the freezer the night before serving.
2. Using a sharp knife, remove the rind from the watermelon. Discard.
3. Cut the melon into chunks, removing any seeds.
4. Place a food mill or a fine mesh strainer over a non-reactive bowl.
5. Press the watermelon chunks through the food mill or strainer, capturing all the juice in the bowl. Discard any pulp and seeds.
6. Pour the juice into a sauce pan over low heat. Reduce volume by 30%. Remove from stove. Allow to cool.
7. Pour the reduced juice into the ice cube tray.
8. Place into freezer.
9. Just before serving, pour 1½ ounces ice cold vodka into each glass. Place 5 to 6 ice cubes into each glass.
10. Serve with an espresso or small spoon.
Main photo: Watermelon Surprise, watermelon ice cubes in a vodka cocktail. Credit: Copyright 2016 David Latt
   

Summer Tomatoes Saved for Winter Dishes

I wrote this post last year with ideas to take advantage of summer's bounty. Difficult to believe, Labor Day is next week. Even as ...