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Watermelon appetizer .... 3oz balsamic vinegar, 3 tbsp sugar Boil for 8-10 mins to make syrup. Cool and place a few drops in center of hollowed out watermelon.
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- Simple Saturday
Sometimes the best things happen when you're not trying so hard. These Watermelon Cubes with Balsamic Glaze came about from playing with my food and left-over watermelon slices.
Watermelon Balsamic Cubes
They are just the right beginning to a meal (amuse bouche), a palate cleanser between courses or a unique addition to a dessert/cheese tray.
A while back, I was serving a 6 course meal to a "dinner client" for a fund raiser. They had chosen several hardy courses that included a creamy corn soup, scallops with chips, and braised short ribs with potatoes. I knew they really needed something fresh, light and bright in the middle of all that to re-set the taste buds and moisturize the bite. These Watermelon Balsamic Cubes were just the right size, continued the somewhat elegance of the night and yet gave it a casual, down-home tasty treat.Since that night, I've served these to kids on picnics and lined up on trays for July 4th picnic shooters. Their simplicity gives them style, yet they are definitely perfect for a Simple Saturday.
Recipe: Watermelon Balsamic Cubes
Seedless Watermelon cut into 1x1 inch cubes
1/4 cup (more or less) Balsamic Creme or home-made Balsamic Reduction Syrup
Mint or Basil leaves for garnish.
1) After trimming and cutting watermelon into 1x1 inch cubes, use a small melon baller to carve out the center of each cube. Make sure to leave the sides and bottoms in tact to hold the syrup inside.2) Turn the cubes over on a paper towel to drain for at least 20 minutes. At this point you can also wrap lightly with plastic wrap and hold in the refrigerator til needed for several hours.3) When ready to serve, add just a few drops of Balsamic Reduction Syrup or Balsamic Creme to the center and place each cube on top of a mint or basil leaf.
These little bites are full of natural sweet juices mixed with a sour tang from the Balsamic intensity. Make plenty - they go fast and some of them don't make it out of the kitchen (if you're like me :D )
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POSTED BY CATHY @ SHOWFOODCHEF AT 12:11 PM
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LABELS: AMUSE BOUCHE, APPETIZERS, BALSAMIC, FRUIT, PARTY, PICNIC, SIMPLE SATURDAY, SUMMER, WATERMELON
Cowgirl Chef said...
OMG, these sound sooo good, and I like that they're so easy. I can do a balsamic reduction in a snap, but I'm curious about balsamic creme - what is it, exactly? I just saw watermelons last week, so I'm ready, baby! xx
MAY 22, 2011 4:27 AM
~ Chef Louise said...
i was just thinking about this combo the other day... i love the flavor combo. these are cute for a bbq, but i have catering flashbacks thinking about making these for 500 people- yikes!
have a great sunday
MAY 22, 2011 7:36 AM
Michael / South Bay Foodies said...
Nice. These WILL be on the menu this summer for any cook outs or BBQs that I do!
MAY 22, 2011 12:48 PM
Cathy, these are beautiful and adorable! And I sure absolutely delicious! I will definitely try these!
MAY 22, 2011 11:16 PM
You are right, sometimes we try to put together as many ingredients as possible to make something delicious and we don't understand that sometimes the simplest dish is the best...I love this!!!
MAY 22, 2011 11:22 PM
These are such a fun way to serve a little something different at a party. They look really good, and I am going to try them! Thanks for stopping by my blog, I made the kiwi pops today, the kids LOVED them.. and so did I ;0)
MAY 24, 2011 5:58 PM
The Sentimental Suitcase said...
Oh Cathy these look so good!!!
MAY 25, 2011 6:22 AM
The Cilantropist said...
Cathy these little bites are just beautiful and totally inspired. I can only imagine how fabulous they taste! Saw them on TheKitchn today, congrats!
MAY 26, 2011 8:35 AM
Very elegant! Great idea that I'll be making soon.
MAY 26, 2011 9:57 PM
LOVE THIS IDEA. HOWEVER I NEED THE RECIPE FOR THE HOMEMADE BALSAMIC SYRUP. I'M IN NICARAGUA AND DON'T GET A LOT OF GOOD INGREDIENTS HERE BUT I DO GET BALSAMIC VINEGAR AND LOTS OF FRESH WATERMELON.
JUNE 1, 2011 7:23 PM
Cathy @ ShowFoodChef said...
KQR - thx for stopping by. To make the syrup, just boil about 3oz of balsamic vinegar with 1 tbls of sugar or honey in a saucepan until it has reduced to a syrup. It will be very fragrant and strong, don't stand too close over the pan. It's ready when the syrup can coat the back of a wooden spoon. It also thickens a little as it cools. It would take about 8-10 minutes, usually. :D Balsamic reduction syrup is really good drizzled over grilled vegetables too. enjoy
JUNE 1, 2011 11:20 PM
Lisa Fountain said...
These are just beautiful! I can't wait to have a dinner party so I can try them out. Thanks for sharing, and for your lovely pictures.
JUNE 29, 2011 3:29 PM
I just love this idea! And the flavors compliment each other so well! I love it!
JUNE 29, 2011 4:57 PM
I make a salad with Watermelon, balsamic vin, and avocado that is delicious. Trying to figure out a way to add the avocado to this one.
JULY 14, 2011 8:04 PM
I will definitely be making these for my next party I cater. -- Sherry aka www.rosemaryandthegoat.com
I've decided to add a tiny pearl ball of mozzarella to top and maybe insert a tiny lemon basil leaf under the cheese.
AUGUST 1, 2011 5:55 AM
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CATHY @ SHOWFOODCHEF
CALIFORNIA, UNITED STATES
I'm a Southern Gal in Southern Cal. and on my 100th career. I hope my recipes, stories and pictures will take you from SHY to SHINE in your own kitchen. I sincerely appreciate you stopping by, we're all so busy, and your comments are always a spotlight in my day. Cath-
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