Anyway, with all that has been going on, Emilie made it perfectly clear that I would not be permitted to sequester myself for the holiday. I had to agree with her. If Pat Summit (see my last post) can keep on living her life to the fullest despite the Alzheimers, I have no excuses not to do the same. So rather than spend Independence Day having left over pancakes with Death, I chose to fill the holiday weekend with joy, friendship, delicious food and drinks, the laughter of children, minions (eeeeeep!), and of course amazing fireworks.
“It is what it is, but it becomes what you make it.” I chose to make it scrumptious!
For our pre-fireworks cookout, I was assigned fruit duty…more specifically watermelon duty. Now you all know me, I couldn’t bring just watermelon. No, no, no that would not do at all. Okay, so how to make something already completely delectable on its own even more yummy? Enter The Kitchn’s Twitter feed and this seriously refreshing and mouth watering recipe posted by Emily Ho. I quickly shot Emilie a text. The decision was unanimous and this delightful dish found itself on our July 4th menu.
You must try this dish the next time you bring home a watermelon! The combination of spicy cayenne and zesty lime with the cool and sweet watermelon is amazing. You will not lose the flavor of the watermelon at all . Instead the salt, lime, and and itty bitty kick of spice accentuates the refreshing nature of the watermelon. Trust me on this one. It’s sure to become a staple in your summer cookout repertoire.
Cayenne and Lime Watermelon Wedges
based on a recipe from: The Kitchn
- 1 tablespoon coarse salt, such as kosher or sea salt
- 1 1/2 teaspoons ground cayenne
- 1 lime, zested and juiced
- 1 tablespoon honey mint julep syrup*
- chopped mint for garnish (optional
- 1 (10-pound) watermelon, cut into wedges
*Remember to leave out the bourbon and ice!
- Combine the salt, cayenne pepper, and lime zest in a mortar and pestle. Grind together until combined into a nice powder. (Trick: pour into an empty spice jar for easy sprinkling.)
- In a small bowl or jar, combine lemon juice with the honey mint julep syrup.
- Arrange the watermelon wedges on a serving platter. Drizzle with the sweetened lime juice then sprinkle a light dusting of the cayenne mixture on top.
- Serve with a garnish of chopped mint leaves if desired.
Note: You can serve immediately…but chilling it overnight brings a whole new dimension with a sneakier kick from the cayenne. Emilie and I discovered this munching on leftovers after our Independence Day cookout. Although both ways are delicious and refreshing, I prefer the “leftovers” version myself.