Refreshing » The Saucy Coq

SAUCY WATERMELON COQTAIL

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If you can forgive the untimeliness of this post, we’ll all be in a better place. Summer has left us for dead with winter looming close by. Fortunately for us, science has given us the luxury of watermelons all year round. There’s absolutely no reason you can’t strap on the old long underwear and turn up the heat to enjoy this refreshing Coqtail.

NYC had week after week of signature Amazon-like heat this summer and this Watermelon Coqtail was a solid go-to to cool things off a bit. There’s just something about the cold, fresh watermelon juice and vodka that makes me want to put on some layers and keep trying to cool down with another pitcher. I get that it’s not the manliest drink there is, but you’ve read this far, so you’re not fooling anyone.

Chances are, you’ll need to make a multiple of this recipe. It serves 2.

Saucy Watermelon Coqtail

1 cup watermelon juice

1/2 cup vodka (4 oz)

1/4 cup triple sec (2 oz)

1/4 cup simple syrup

juice of 1 lime

salt

sugar

ice

watermelon for garnish

Simple syrup is just sugar dissolved in water in equal parts. So, heat 1/4 cup of water, add in 1/4 cup of sugar and stir until dissolved. Make this first so that it can cool down before you mix the drinks. You’re amazing!

To juice the watermelon, I puree it in a blender, then squish it through a fine sieve. Try to really work it through the sieve and even squeeze the pulp with your hand to get every drop of juice out. If you happen to have a juicer, well, use it. And, let me use it.

To make the rim salt, mix the sugar and salt 2:1 on a plate. Wet the rim of some chilled cocktail glasses of your choice with a piece of watermelon and dip in the rim salt.

Mix the watermelon juice, vodka, triple sec, simple syrup, lime juice and ice in a shaker and do your best. If you’ve done this before, flip the cocktail shaker around in the air for your guests. If your charm isn’t intoxicating enough, pour the drinks in to the cocktail glasses and garnish with a piece of watermelon.

These Coqtails are on the sweet side, so if you’re serving them with a snack, make it a salty one.

Enjoy!

FOR A GOOD TIME CALL APPLE POMEGRANATE SALAD

This salad of pomegranate seeds, crisp apple, roasted hazelnuts and peppery watercress is a very refreshing, light and flavor-packed dish. Goes great with any protein and tastes even better the next day.

My girlfriend and I were in London a couple of weeks ago and, as per usual, hunting for good food was a big part of the bill. We were very successful. And by successful, I mean that no vegetables were consumed. If I recall, there may have been some baby spinach in some ravioli I had and maybe some plantain with my roast suckling pig, but that’s it.

In typical post-vacation-depression style, we made an attempt to replenish our supply of essential vitamins and minerals. I set out for fresh, healthy, low fat, high nutrient foods. I’ve made this salad a few times and it seems to fit any season. Light and refreshing enough for the summer and hearty enough for the winter.

Pomegranate’s are in season (in the Northern hemisphere) from September to February. They really are a fascinating fruit. Historical and religious significance; sweet and tart at the same time; and may be helpful in reducing heart disease factors, systolic blood pressure and viral infections. Oh, they also fight dental plaque and are very high in fiber. Take that other fruit.

Apple Pomegranate Salad

2/3 cup hazelnuts, blanched*
1 tablespoon plus 1 teaspoon hazelnut oil (I used peanut this time and it still tasted great)
Coarse salt and freshly ground pepper
3 tablespoons fresh pomegranate juice, plus seeds from one pomegranate
1 tablespoon sherry (or sherry vinegar)
2 teaspoons rice vinegar
3 tablespoons extra-virgin olive oil
1 medium apple, diced
1/2 lemon, for juicing
1 bunch watercress

Preheat your oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt. *If you don’t have blanched hazelnuts, you can put them in boiling water for two minutes, plunge them in ice water, then pinch the skins off. In other words, buy blanched hazelnuts.

In a small bowl, combine, pomegranate juice, sherry, rice vinegar, and salt. If you have them on hand, it would be very sophisticated and wise of you to add in some diced shallots here and let sit for a few minutes; about one shallot would do. Since I have no class and had no shallots I didn’t use any. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.

In a large bowl, toss apple and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with watercress. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.

I served this over some nice pieces of seared white fish and browned brussels sprouts. Give it a try with some red meat and let me know how it works out.

Enjoy!