Melon Salad
It’s melon eating season y’all, and here’s a light melon salad perfect for a summer cookout, or just to have on hand for a snack. When I saw Giada make it a few years back on the Food Network I knew I had to try it. It’s perfectly sweet, with a hint of fresh mint, and it couldn’t be easier. Double the recipe – you’ll be glad you did.
You’ll need sugar, water, watermelon, cantaloupe, lemon juice and amaretto (optional) and mint.
Mint, my nemesis in the garden, but so handy in recipes like this one.
To begin, you will first need to create a simple syrup by combining the sugar and water in a saucepan over medium heat.
Bring to a low simmer and stir, making sure that all sugar is dissolved. It should only take a couple of minutes of simmering.
The liquid will thicken slightly and should remain clear. Remove from heat and let cool.
Note: There will be more syrup than needed for this recipe. You can refrigerate the remaining syrup for a few days to use in your favorite summertime drink.
Next, using a melon baller, scoop about 3 1/2 cups of watermelon.
And scoop the same amount of cantaloupe.
Place all melon balls into a large mixing bowl and set aside.
If you don’t have a melon baller, you could cut up the melon into about 1-1 1/2″ squares.
Once the simple syrup has cooled, in the pitcher of a blender, add the mint and lemon juice.
Add the amaretto and simple syrup.
Blend until the mint is finely chopped.
Pour the mixture over the melon pieces.
Combine well.
Serve right away, or cover and refrigerate until needed. It does get better the longer the syrup combo mingles with the melon, so let it mingle a while if you have time. Mingling is good.
It’s a fresh and tasty combo for sure. Enjoy!
Melon Salad Recipe
(makes about 8 servings)
adapted from Giada De Laurentiis
Ingredients:
1/2 cup water
1 cup sugar
3 1/2 cups (approximately) watermelon balls
3 1/2 cups (approximately) cantaloupe balls
1/2 cup mint leaves, packed
1/4 cup lemon juice
1 teaspoon amaretto
Directions:
- Begin by making the simple syrup. Combine the sugar and water in a saucepan over medium heat. Bring to a low simmer and stir, making sure that all sugar is dissolved. It should only take a couple of minutes of simmering. The liquid will thicken slightly and should remain clear. Remove from heat and let cool. (Remember: You are only using a portion of this syrup. Refrigerate the remainder for a few days if you’d like, for use in another recipe. It’s great for sweetening tea or water.)
- Next, using a melon baller, scoop about 3 1/2 cups of watermelon and 3 1/2 cups cantaloupe into a large mixing bowl and set aside. If you don’t have a melon baller you can always cut up the melon into about 1-1 1/2″ squares.
- Once the simple syrup has cooled, blend 1/4 cup of the simple syrup, mint, lemon juice and amaretto in a blender until mint is finely chopped.
- Pour the mixture over the melon pieces and combine well.
- Serve right away, or cover and refrigerate until needed.
Hope your summertime is filled with fun, flavor and some time to relax!
Read MoreLime Sherbet
Sherbet, especially lime sherbet, has always been one of my favorites. It reminds me of going to my Nana and Grandaddy’s. It’s a refreshing and sweet treat, perfect for summertime. They always had a freezer full of sherbet flavors, but I always went for the lime.
Lime is yum.
And even mo’ bettah, it’s quick and easy. All you need is half and half, sugar and limes. Three ingredients, that’s all. Doesn’t get much easier than that.
Of course you’ll need an ice cream maker. We own both an ice it down, add salt kinda churn, as well as a small, indoor, counter top version. For small batches the small, counter top version is perfect. Our Cuisinart Ice Cream/Yogurt/Sorbet Maker works like a charm.
Let’s get this party started. Zest and juice the lime(s).
Combine zest and juice with the half and half, and sugar.
Pour it all in the ice cream maker and freeze according to preferred ice cream maker directions.
When frozen thick, serve right away or transfer to plastic container, and place in freezer until ready to serve. It’s as simple as that. Frozen yummy goodness!
Lime Sherbet Recipe
(makes about 6-8 scoops)
Ingredients:
2 teaspoons lime zest (from about 2 limes)
1/2 cup lime juice (2-3 limes)
2 cups half and half
1/2 cup sugar
Directions:
- Zest and juice the lime(s).
- Combine zest and juice with the half and half, and sugar.
- Pour it all into ice cream maker and freeze according to preferred ice cream maker directions.
- When frozen thick, serve right away or transfer to plastic container and place in freezer until ready to serve.
Enjoy!
What’s your favorite frozen dessert? Sorbet? Sherbet? Frozen yogurt? Ice cream? And what flavor can you not resist?
Read MoreBenne Wafers
Benne (sesame seed) Wafers are popular in the low country of South Carolina. They’re a traditional treat in that area and have stood the taste test of time. It’s no wonder. They’re nutty and crunchy and sweet, and the perfect compliment to a bowl of ice cream or a cobbler.
Just like every other recipe here, these Benne Wafers are easy peasy and what you’ll end up with is a beautiful, translucent wafer.
Here’s what you’ll need to get started; brown sugar, butter, an egg, flour, salt, baking powder, vanilla and or course toasted sesame seeds.
Some recipes don’t call for toasted sesame seeds, but I think you’re missing out by skipping this simple step. To toast the seeds, just brown them on the stove top in a dry pan, stirring them occasionally to prevent scorching. It should only take a few minutes. And man alive, is it worth every second. Don’t skip that step. Trust me.
After sesame seeds are toasted, begin by creaming the brown sugar and butter together. Beat the egg, and combine it with the sugar/butter mixture. Next, sift the flour, salt and baking powder together, add it to the mix and combine until just smooth.
Finally, toss in the vanilla and toasted sesame seeds, and mix well.
Oh my…toasted sesame seeds smell wonderful.
On a foil, parchment or silicon baking mat lined baking sheet, drop teaspoons of batter spaced apart to allow for spreading. Bake in a 375°F oven for approximately 12-13 minutes, until browned. Let cool for about a minute on baking sheet before removing to cool on rack. Makes about 50 1 1/2-2″ wafers.
Benne Wafer Recipe (makes about 50, approximately 2″ wafers)
adapted from Charleston Receipts
Ingredients:
- 1 cup brown sugar, packed
- 6 tablespoons butter
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla
- 6 tablespoons sesame seeds
Directions:
- In a sauté pan or skillet, toast sesame seeds over medium heat until brown. Stir occasionally to avoid scorching. Let cool.
- In a mixing bowl, cream the brown sugar and butter together.
- Add the beaten egg to the sugar/butter mixture, and combine well.
- Next, sift the flour, salt and baking powder together, add it to the mix and combine until just smooth.
- Finally add the vanilla and toasted sesame seeds and mix well.
- On a foil, parchment or silicon baking mat lined baking sheet, drop teaspoons of batter, spaced apart to allow for spreading.
- Bake in a 375°F oven for approximately 12-13 minutes, until browned.
- Let cool for about a minute on baking sheet before removing to cool on rack.
Do you have a traditional local food (especially dessert) to share? I’d love to hear about it.
Chocolate Cobbler (courtesy of Granny)
Are y’all in the mood for some chocolate delight? If so, this chocolate cobbler is sure to please. It’s rich, but not too sweet. And it’s easy. No fancy ingredients in this one.
Interested? Well, you won’t find the recipe here. But you can find it over at Tasty Kitchen, right here, where I guest posted for Ree, The Pioneer Woman, this week. Yeah, that Pioneer Woman. The tall red-headed one that everyone loves, for good reason. She’s a sweetheart and as genuine as they come.
So mosey on over there and check out the yummy, chocolatey goodness that awaits.
My Granny’s Chocolate Cobbler, submitted by Susan at Tasty Kitchen.
And while you’re at it, you might find some other tasty grub. Tasty Kitchen is a treasure trove of recipes from all kinds of folk. You can even join in on the fun and submit your own recipes too! You know you’ve got a few yummy ones to share.
Hope to see you over there! And be sure to let me know if you try the recipe.
P.S. There are gluten-free directions for this one.
Read MoreOne cookie three ways.
Here’s a basic peanut butter cookie recipe I found recently while perusing my Aunt’s cookbook, Hospitality Southern Style. This cookie is so simple. So simple in fact that I decided to jazz it up not one, not two, but three different ways. It’s a peanut butter cookie extravaganza y’all!
Of course, this peanut butter cookie is just fine all on its own, no doubt. But sometimes it’s fun to switch things up a bit.
Here we go! The first combo…
Peanut Butter & Nutella Cookies
Can you say “Lawsie mercy that tastes good!” ?
Say it.
“Lawsie mercy that tastes good!”
Cookie + Nutella + Cookie = “Lawsie mercy that tastes good!”
The cookies for these were made with about a 2 teaspoon dough ball, pressed with a flat bottomed glass, baked at 350° for 10-12 minutes (just until starting to brown).
Moving on…
Chocolate Chip Stuffed Peanut Butter Cookies
Now, admittedly, after the Nutella, the chocolate chips just didn’t measure up, but they’re a quick addition that most of us have on hand.
Just stuff several chocolate chips into the middle of a ball of cookie dough.
Run for your life it’s a giant hand!
No, wait, it comes bearing cookies.
Make sure to seal it up real nice.
I used about 6 chocolate chips for an approximately 2 teaspoon dough ball. It wasn’t quite chocolaty enough, so stuff in as many chocolate chips as you can fit and still be able to cover up with the cookie dough.
These were made with about a 2 teaspoon dough ball (do not press down), baked at 350° for about 10-13 minutes, or again until just starting to brown.
Next, and certainly not least…
Peanut Butter Ice Cream Sandwich
Dear me…
Gotta say it, Lawsie mercy these taste good!
Basically make bigger cookies, then sandwich a scoop of your favorite ice cream between two cookies and gently press together. Eat right away or wrap in plastic wrap and place in freezer.
For these peanut butter ice cream sandwiches I used about a 2 tablespoon ball of dough, pressed down with a flat bottomed glass for an even and crispy cookie. Then bake at 350° for 12-15 minutes (once again, just when beginning to brown).
Those were just a few ideas. I’m sure you have many more you can share. Please don’t hesitate to leave a link or mention your favorite cookie combos.
Basic Peanut Butter Cookie Recipe
adapted from Carole Radford’s Hospitality Southern Style
(makes 4 dozen small cookies)
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup/8 0z. unsalted butter (cold)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 cup peanut butter
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 350°.
- Measure 3 cups of flour and sift. Measure 3 cups of flour again and sift with baking soda and salt. Set aside.
- In a mixing bowl, beat butter until smooth, add sugars and combine well.
- Beat eggs and add to butter/sugar, mix until smooth.
- Add peanut butter and vanilla. Mix well.
- Add flour mixture and mix to a stiff batter.
- Form into balls and place on a greased or parchment/silicon lined cookie sheet.
- Press with flat bottomed glass or with hand (or you could make that cute little fork, criss-cross thingy too).
- Bake in 350° until just starting to brown, anywhere from 9-13 minutes depending on cookie thickness and size.
- Dough also may be rolled, covered with parchment or wax paper, placed in refrigerator for a few hours and sliced to desired thickness. Dough may be frozen for later use as well.
Enjoy!
Do you have any fun cookie combos to share? Can’t wait to hear about them. Leave a link if you’d like!
