Day 28: Watermelon with Tangy Granita

10556274_799633176725435_8407293212715372261_nOne of the things with only cooking recipes from the month that I am in, is that I am forced to try things I otherwise would have skipped over (like yesterday’s Heirloom Tomato and Eggplant Terrine!). I’m also forced to use ingredients that are entirely new to me or cooking techniques that leave me questioning whether I’m doing it correctly. Today’s recipe for “Watermelon with Tangy Granita” was all of these things for me! I should start out by saying that one of the plusses of this recipe was how quick and easy it was to make—10 minutes total and the use of a blender—because I was going to the Giants-Patriots pre-season game that night (yes, this post is LONG overdue). I loved the fresh ingredients, in particular the lime and fresh mint, but I did have to wonder what the outcome would be using both cilantro and cucumber along side these ingredients. But I did, and I crossed my fingers as I placed the concoction in the freezer and left for the game.

It wasn’t until the following day that I actually got to try it properly—with the watermelon—and I was pleasantly surprised by the taste. I thought the overwhelming flavor was most definitely the lime, which was good, although the cucumber was a close second. On it’s own, it wasn’t something you’d want to sit down with a bowl of, but combined with the watermelon, it made for a refreshing desert. I had friends and family over that evening, so I was able to get the opinion of others: three thought it was hands-down disgusting, and another three thought it was good enough to finish. My verdict? I won’t be making it again, BUT I will be using the basis of the recipe to make a granita with some other flavors.


Day 18: Peachy Almond Shortcakes

When I got home from my mom’s on Monday (Day 18), I not only had no food in the house, I also had to work for a few hours, as well as drive both of my kids around. Needless to say, I really didn’t feel like cooking. But, because I am committed to this challenge—as well as the fact that my daughter won’t let me even contemplate skipping a day—I decided to make something after dinner: “Peachy Almond Shortcakes.” 10401547_794550507233702_7032313781304988288_n

As I mentioned in an earlier post, I don’t bake. Therefore, I always have a bit of anxiety when I begin. For this reason, I actually prepped all of the ingredients so that I would have everything at my fingertips when the recipe called for it. The only thing that I didn’t have—which I had assumed I did—was powdered sugar for the peaches. So, I used a tablespoon of brown sugar instead, and because the peaches were far from ripe, I prepped this part of the recipe first—at least 30 minutes before they were needed so as to bring out the juice from the peaches.

I don’t know if it was having everything prepped, or that this recipe was just easy to follow, but the whole thing went off without any other screw ups—a true feet for me—and the final product was delicious. In fact, because the recipe had me toast almond flour for a few minutes, the overall flavor had a real nuttiness to it—although this might have also been from the amaretto. Either way, the shortcake was crumbly, light, and just slightly sweet. Then, with the combination of the peaches and whipped topping, it was the perfect dessert. So perfect that there was only one left when I woke up the next morning!