Pickled Watermelon Rinds

Pickled watermelon rinds are a yummy, flavorful end-of-summer treat you’ll never be able to resist.

Pickled Watermelon Rind

One of the things I’ve been trying to work on lately is food waste. We aren’t big on leftovers around here, for some reason. And fruits and veggies often turn brown and wilt before my eyes from lack of use. So I try to minimize the amount of food I waste and maximize flavor for the best outcome. One way is by using as much as possible. Take, for example, these pickled watermelon rinds.

I know most people end up tossing the rind away after chopping their watermelon. But trust me, after trying this, you’ll never toss those white rinds away again. Cube them up, toss them with a little vinegar, some sweet spices and a bit of sugar and they turn from bitter rind to sweet, crunchy little bites that can be eaten alone or tossed on top of salad, into buttermilk fried chicken tacos or scarfed with shrimp.

One thing to note: the green is gross. Still cut off and toss the green when you are using the rind for pickling.

Pickled Watermelon Rind

Ingredients

  • 2 pounds watermelon rind, cut into 1 inch squares (eliminate all the green, keeping only the white rind)
  • ½ cup apple cider vinegar
  • ½ cup rice wine vinegar
  • ½ cup water
  • 1 cup sugar
  • 2 ½ tsp. salt
  • 2 tsp. ginger
  • 2 tsp. cinnamon

Instructions

  1. Combine the rind, vinegar, water, sugar, salt, ginger and cinnamon in a large sauce pan and bring to a boil.
  2. Stir, dissolving the sugar. Simmer for one minute then remove from heat.
  3. Cool for one hour.
  4. Transfer rinds to a large container and add the vinegar mixture to the container as well. Refrigerate.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/pickled-watermelon-rinds/

Grilled Fruit Sangria

Sangria is a summertime staple. Instead of using the traditional fruits, try tossing some stone fruits on the grill for an interesting twist with this grilled fruit sangria.

Grilled Fruit Sangria

For some reason, this summer has been different than summers past. Last year, I rushed the summer, anticipating fall and just watching for the leaves to change. I had no real vested interest in keeping summertime around. And this year, I am still excited for fall. But I am in no rush for summer to end. I’ve been enjoying the beach, the water, hanging by the pool, eating delicious foods and sipping fun summer libations.

Grilled Fruit Sangria

And this grilled fruit sangria is one of those drinks. Sangria really is the summer drink. Sure, you can have it any time of year but really, it must be had during the summer months when fresh fruit is at its prime. And while I love sangria, I wanted to change it up a little and try something new. So the fruit hit the grill. It gives this sangria an extra dimension of flavor, a charred, smoky flavor. Have you ever grilled peaches? It is insane the sweetness that comes out when you toss them onto a grill. The skin just peels right off and the flavors intensity to an amazing degree. Now that I’ve had them grilled, I’m not sure I’ll eat them any other way.

Grilling the fruit before making the sangria really amps this version up. It is ideal for a summertime pool party. This week, I’m joining a few friends for a splash party. Check out some of their posts. If you put everything together, you’ve got one heck of a summer party on your hands!

 

Grilled Fruit Sangria

Grilled Fruit Sangria

Yield: 1 large pitcher of sangria

Ingredients

  • 2 peaches, sliced
  • 2 apricots, sliced
  • ½ cup cherries, pitted and halved
  • 1 orange, sliced
  • 2 bottles of White Zinfandel
  • 12 ounces sparkling water

Instructions

  1. Heat the grill to medium high and spray it with non-stick spray.
  2. Once hot, place the oranges directly on the grill. Place the cherries in a foil box and place them next to the oranges. Place the peaches and apricots on the top grate of the grill.
  3. Grill the fruit until it begins to char then flip. Grill until slightly charred on the opposite side.
  4. Remove from the grill and allow to cool. Once cool, peel the skin off the peaches and apricots. It should easily peel off.
  5. Place the fruit in a large pitcher. Top with wine and sparkling water. Chill for at least 30 minutes before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/grilled-fruit-sangria/

Beef Fajitas – Mooshu Jenne

Honey Limeade – Joy Makin’ Mamas

Strawsmopolitan – My Life and Family From Scratch 

Grilled Fruit Sangria - Feed Me Seymour

Philly Cheesesteak Subs – SMSL with Heidi

Watermelon Raspberry Granita – Dish Up Love

Easy Pasta Salad - Penney Lane Kitchen

Italian Potato Salad – The Farm Girl Gabs

Jell-o Beach Cups – Momma Lew

Watermelon Sorbet – Thrifty Jinxy

Buffalo Chicken Pasta Salad - Snappy Gourmet

Beach Ball Printable Tags – The Suburban Mom

Pecan Chocolate-Hazelnut Biscotti

Pecan chocolate-hazelnut biscotti is perfect for dipping in your morning coffee, for crunching on mid-day and for eating any time. 

Pecan Chocolate Hazelnut Biscotti

My obsession with biscotti started in college. On Liacouris Walk, there’s a little coffee shop called Saxby’s. It may not be as big and popular as Starbucks but as flavor goes, it blows them out of the water. It’s a cool, trendy little hipster spot. I drained plenty of money into that place during exam weeks, when looming project deadlines would hit or just really on a Friday.

Not only did they have an overabundance of coffee drinks, they had the most delicious biscotti. Any flavor combo you could imagine, crisp and delicious. I couldn’t leave without getting at least one but usually three different kinds to go with my coffee. To this day, biscotti is probably one of my favorite breakfast treats and I try to make it every chance I get.

Pecan Chocolate Hazelnut Biscotti2

When Leftovers Club rolled around again this month, all I could think of was biscotti. A few weeks ago, the people of Nocciolata sent me some samples of their organic chocolate hazelnut spread. It is divine, so creamy and smooth. I tossed some into the biscotti along with a few chopped pecans. I have to admit, I was pleased with the results. It was easy to send these off to Maria. I couldn’t keep them in the house or else I’d eat them all myself!

Head over to Food Ramblings and sign up for the Leftovers Club! The more, the merrier!

Pecan Chocolate-Hazelnut Biscotti

Ingredients

  • 2 1/4 cups flour
  • 2 Tbsp. cocoa
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup chocolate hazelnut spread
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine flour, cocoa, baking powder, baking soda and salt in a bowl. Set aside.
  3. Beat eggs in a bowl until frothy. Stir in sugar and beat until it is fully mixed. Stir in Nutella.
  4. Add egg mixture to the flour and stir until fully combined. Fold in pecans.
  5. Divide dough into 3 logs and arrange on parchment. Press into rectangles.
  6. Bake for 25 minutes.
  7. Turn the oven to 300 degrees. Use a serrated knife and cut the logs into slices. Arrange on the baking sheet and return to the oven.
  8. Bae for 10 to 12 minutes, then turn over and bake an additional 10 minutes until cooked through.
  9. Remove to a wire baking rack to cool.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/pecan-chocolate-hazelnut-biscotti/

 


Buttermilk Pancake Cupcakes with Maple Frosting

Buttermilk pancake cupcakes with maple frosting combine the best of breakfast and dessert.

Buttermilk Pancake Cupcakes with Maple Frosting

Breakfast is a HUGE topic of contention in our house. And by huge, I mean cataclysmic huge. One likes waffles. And by one, I mean me. I could eat waffles every day of my life. For every meal. Savory, sweet, crunchy, sugary. Waffles for president. And there are others who insist pancakes are the way to go. And ultimately, I cook the breakfast so waffles typically win out. Then screaming, tears and general mayhem ensue. It really would just be easier to make pancakes.

So I try to settle things diplomatically. I just changed the pancakes into cupcakes. I can always get on board with cupcakes. And these taste just like pancakes. Light and fluffy, with a sweet maple frosting. The trick here is to treat the cupcakes just like pancakes. You know that age-old rule about not over-stirring pancakes so they don’t get tough? The same rule applies here. If you overstir these, they’ll toughen and they’ll be yucky. So stir just to combine, ok? Lumps are good.

Buttermilk Pancake Cupcakes

If cupcakes were legal at breakfast time, I think I could really get on board with pancakes! So long as they are in cupcake form.

Buttermilk Pancake Cupcakes

 

 

 

 

 

 

 

 

Buttermilk Pancake Cupcakes with Maple Frosting

Ingredients

  • For cupcakes:
  • 1 cup flour
  • ½ tsp. baking soda
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • ½ cup buttermilk, room temperature
  • 1 egg
  • 2 Tbsp. melted butter
  • 1 tsp. vanilla
  • For frosting:
  • 2 sticks butter, softened
  • 2 cups powdered sugar
  • ¼ cup pure maple syrup

Instructions

  1. Preheat oven to 350 degrees and line a muffin tin with liners. Combine flour, baking soda, sugar and baking powder and whisk.
  2. Whisk together wet ingredients and fold into the dry. There will still be some lumps, as with a regular pancake.
  3. Fill into the tins, about ¾ to the top. Bake for 13 to 16 minutes until fully cooked. Cool completely before frosting.
  4. To make frosting, beat butter in a mixer until whipped. Add in powdered sugar and beat on low until fully combined. Add in the maple syrup and beat to combine.
  5. Transfer to a piping bag fitted with a star tip and pipe onto the cooled cupcakes. Sprinkle with sanding sugar or crystals.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.feedmeseymourblog.com/buttermilk-pancake-cupcakes-maple-frosting/