My grandfather loves cantaloupe. At least I assume he does, as he has eaten a half cantaloupe filled with cottage cheese for lunch almost every day that I have known him. I vividly remember him coming home for lunch (coming home for lunch!) when I was visiting them in my childhood, and my grandmother having his melon ready at his arrival. He's turning 89 in four days, so the cantaloupe clearly did right by him. For the most part cantaloupe has been something I could take or leave. I'd take some to balance out the color at the occasional brunch buffet, but generally would dig though the melon bowl to scoop out as many of the sweeter watermelon cubes as I could unearth. However, when I was pregnant last summer, the only slightly unusual craving I developed was for cantaloupe. And lots of it. Particularly as the summer went on and the weather was sizzling hot. It was then I discovered an orange-fleshed melon Shangri-La on the tables of the summer's farmers' market. Tiny, outrageously sweet, nubby-skinned melons came out in abundance in the months when we needed them the most. Numerous heirloom varieties, particularly ones about the size of a softball, exploded with fleeting flavor. Heaven. And obviously Papa was hip to this many decades earlier. This incredibly simple, two ingredient, refresher is a stunning way to use this stunning fruit. It also helps in keeping their fast-ripening goodness around for a day or two longer. Happy Birthday Charlie, and thank goodness for the humble cantaloupe.
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a dog day of late spring. Sparkling Panakam: This recipe from Heidi Swanson's (101cookbooks.com) new book Super Natural Every Day, is for a sparkling, spiced Indian beverage, certain to refresh between weeding turns in the gardens. With lime, ginger cardamom and salt, it is described on Epicurioius.com as "a frosty cold, light, bright ginger beer". Yes please. Strawberry-Rhubarb Coffee Cake: This recipe was given to me by a great friend a year ago--a great friend indeed, as it came binder-clipped to a big paper bag full of homegrown rhubarb. The rhubarb went to very good use, but I still haven't had the chance to try this recipe. It came with a rave review and I can't wait. | ||||||||||||||||
Here is another soda syrup recipe to accompany yesterday's homemade ginger soda syrup. Super refreshing and light, making me crave flip flops and sunscreen. Try mixing a little of both syrups together for mango-lime-gingerlicious beach blanket bingo in a glass. Who says it's only april? HOMEMADE MANGO LIME SODA SYRUP by Catie Schwalb makes approximately 1 1/2 cups. 1 mango, peeled, and roughly chopped, save the pit 1 cup of sugar (you may decide to use much less, depending on how sweet and ripe your fruit is) 2 cups water 2 limes, juice (about 3 tablespoons) and zest fine strainer cheesecloth Place mango, mango pit, sugar, water, lime juice and zest in a small pot. Bring to a gentle boil, and the turn off heat. Allow to steep and infuse for thirty minutes. Return the mixture to a gentle boil, and reduce the syrup by about half, until it is a slightly thicker consistency. Remove from heat and allow to cool Strain through a fine strainer lined with cheesecloth. Squeeze cheese cloth to extract any remaining juices. Refrigerate for up to one week. Mango Lime Soda: Mix 1 part soda syrup with 5 parts seltzer, or more or less to taste. | ||||||||||||||||
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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City.
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