Thirsty Thursdays: Recycling Edition

You don't need me to tell you that green is the new black. Reduce, reuse, recycle, repurpose - this is a trend with legs for days. This much, we know. But, did you know that watermelon is the new strawberry?

Or, at least it is here in Divaland today. Why? Because its hot; because its summer; because its watermelon season ... and mostly because Elderflower Liqueur comes in a really BIG bottle.

The Watermelon Blossom:

• 1 1/2 oz. good quality gin
• 1 1/2 oz. St. Germain elderflower liqueur
• 1 1/2 oz. of fresh watermelon puree (see below)
• a bit of plain seltzer for topping up

Place approximately 4 cups of fresh watermelon, seeded and cut into large chunks, into a blender and puree on high until smooth and liquefied. You may need to stop once or twice to push down the fruit, but it will liquify quickly.

Place some ice in a martini shaker and over it pour the gin, elderflower liqueur and watermelon puree. Shake well, until the shaker frosts, and strain into an ice filled tumbler or rocks glass. Garnish with a sprig of mint. Serve and enjoy, repeat as necessary!

The elderflower liqueur blends so beautifully with the fresh watermelon. Its a match made in heaven; creating a light, refreshing late summer sipper. Be forewarned, the drink is on the sweet side, due to the watermelon. If you'd like to tone it down a bit, squeeze in a wedge of lime before serving. For those desirous of a non-alcohaulic version, simply blend some of the fresh watermelon puree with a bit of plain seltzer and some mint, a dash of lemon or lime and bottom's up!

Obviously, this drink is badly in need of a spot of green. Indeed, I had every intention of throwing a handful of mint into the blender while pureeing the melon (which, by the way, I think would be outstanding) and garnishing with a sprig. The lack of contrast bothers me so much, I was sorely tempted to swap in this picture of the original gin blossom instead.

The better angels of my nature prevailed.

Sadly, when I reached into my herb drawer for the fresh mint, the once green bunch had turned a decidedly unappealing shade of ... black. Go figure.

Cheers!

Complement

com-ple-ment [n. kom-pluh-muhnt; v. kom-pluh-ment]

1. something that completes or makes perfect

Everyone loves a compliment and cheese is no exception ... except that what cheese *really* loves is a complement.

Sweet and Savory Blueberry Conserve:

• 1 pint of fresh blueberries, rinsed and picked over
• 1 tbsp. balsamic vinegar
• 1 1/2 tsp. fruit vinegar (such as raspberry or fig)
• 1 tbsp. pure honey
• 1 tbsp. agave nectar
• 2 tsp. minced fresh orange or lemon zest
• 1 1/2 tbsp. fresh orange or lemon juice
• 2 tbsp. minced red onion or shallot
• 1 inch piece of cinnamon stick
  
• pinch of Kosher salt
• generous grating of fresh black pepper
• 8 to 10 large basil leaves, crushed a bit between your palms

In a small sauce pan, combine all of the ingredients and bring to a boil over medium-high heat, stirring. Reduce heat to low and simmer, stirring on occasion, until the blueberries have broken down and thickened slightly, about 20 minutes. Remove from heat, taste for seasoning, adding more salt, pepper or a dash more fresh orange juice if desired. Cool. Carefully remove the cinnamon stick and any large pieces of basil from the jam. Pour into a container and store, covered, in fridge until needed.

As written this recipe will yield about 1 cup of conserve, give or take.

Strange combination? Indeed. But yummy to be sure. Its the result of a trip through my fridge and the need to use up some blueberries and basil. The finished jam will not taste strongly of basil, but its there like a soft whisper in the background. Blueberries and citrus have a natural affinity, so feel free to use either orange or lemon here - and the red onion or shallots will offer just enough bite to keep things interesting.

Think of this conserve as you would a cranberry sauce. It would be marvelous when paired with some grilled pork or chicken; and equally good as a topper for a turkey sandwich. When paired with a luscious, creamy Camembert (as seen above) or a tart goat's milk cheese it is outstanding!

A quality Camembert is delicious on its own to be sure, but why not guild the lily? Cheese and fruit is a classic combo - and cheese paired with a fruit conserve is classic writ large. Like really, really LARGE.

So, do you like to complement your cheese? Or do you prefer to just tell it its' pretty and leave it at that? Hungry Diva wants to know.

Bon appetit!