This past weekend, there have been some winners and losers with the start of the 2010 FIFA World Cup. As an Australian, I didn’t grow up knowing and loving football because down there, they call it soccer and play what they call football with a different ball and a whole different set of rules! I really started to love football when I was living in France and “Les Bleus” were on a roll in the late 1990s. I was fortunate enough to be living in Paris in 1998 when France hosted and won the World Cup and it was quite the historic moment. Much cause for celebration. I was also in Paris in the summer of 2006 doing courses for my MA, when there was not so much cause for celebration. As they say, you win some, you lose some.
I recently had cause for celebration of my own when I managed to score part-sponsorship to the International Food Blogger Conference in Seattle this coming August. Over the past few months, I have had the great fortune to work with a wonderful PR agency, Faye Clack on some of their client promotions. What I love about them is that their clients are “real food” companies – avocados, walnuts and apples for example. Five of their clients have contributed funds to help me attend IFBC and I couldn’t be more thrilled to introduce my first sponsor – The National Watermelon Promotion Board.
Watermelon is not just delicious but also nutritious. It’s packed with vitamins and minerals, contains lycopene and is a healthy snack for the whole family. Picking the right melon and storing it correctly are important. On the website, you can learn fun facts, all about different varieties, watermelon history, how watermelon grow and production statistics. Also click to visit a local watermelon festival near you. They also have coloring books, activity sheets, stickers, and posters available. Here is a link to order free items in the retailer section.
To celebrate the World Cup, The National Watermelon Promotion Board has selected some internationally inspired dishes to add flair and flavour to your soccer celebration. According to the press release issued a couple of weeks ago, soccer has become the fastest growing sport in North America. In Canada more than 870,000 Canadians are registered to play soccer, either recreationally or professionally. The worldwide in-home television audience for the 2006 World Cup was over 24 billion, with Canada accounting for 4 million viewers alone.
This past weekend, I tested four of the recipes from the media kit, approaching them with great curiosity as I don’t traditionally think of using watermelon in my cooking. The results, like those of the World Cup, were interesting… The descriptions below are taken from the website and there is a link to each recipe.
Balsamic Caramelized Onion Caprese: Italy is known for its fresh produce and competitive nature. Currently ranked fifth in FIFA standings, this homage to the team features juicy watermelon in place of the traditional tomato and is drizzled with aged balsamic for a classic finish. This dish will inspire you to say “Go team” or should we say, ” Forza, gruppo”? Click here for the complete recipe.
This was stunning looking (you know, if I do say so myself!), but we were not sold on the flavour combination, mostly because the cheese wasn’t salty enough. I used Fior di Latte mozzarella which is very mild and we all agreed that the sweetness of the watermelon and the caramelized onions needed something sharp and salty like feta to counter the sugar. In any case, it opened my eyes to a different type of caprese salad and I will definitely attempt it again with feta. I was proud of my delicious caramelized onion sauce – my first time making that!
Gambas A La Plancha Con Sandía (Grilled Shrimp with Watermelon): In honour of FIFA’s number two ranking team, this popular Spanish tapas features fresh shrimp grilled in a lemongrass and watermelon glaze. Serve with a glass of homemade Sangria. Click here to see the recipe.
This was a fabulous dish! Will definitely be making it again. The unusual combination of ginger, garlic, lemongrass, soy sauce and watermelon puree didn’t exactly scream “Spain” to us or our guests, but it was so deliciously sweet that we didn’t really care! The glaze took about 10 minutes to make and the prawns only a few minutes to cook so I will definitely be making this again – we generally have all the ingredients on hand in the summer. Bonus: It tastes like you spent a long time making it!!!
Watermelon Agua Fresca: Keep hydrated with this refreshing natural beverage. Agua Fresca, Spanish for fresh, cold waters, is a combination of water, fruit and honey blended together and served ice cold. Originating from Mexico (17th in FIFA standings) and popular throughout Central America, Watermelon Agua Fresca makes a nice non-alcoholic alternative. The recipe can be found here.
I made this with sparkling water, hence the frothy effect! Loved it – the lime juice countered the sweet watermelon and the honey added a smooth sweetness. I will remember this next time I have a tiny bit of watermelon leftover that isn’t enough to make anything else with.
Blue Cheese Watermelon Walnut Salad. Watermelon is the ultimate summertime indulgence and this tasty summer salad is great on its own or served as a side. Rich blue cheese is paired with sweet candied walnuts as a garnish atop seasonal fruit and leafy greens – the perfect combination of sweet and savoury. See this recipe and more here.
This salad will be joining the summer dinner rotation. It took literally 10 minutes to put together (after you had caramelized the walnuts but you wouldn’t necessarily have to do this – raw walnuts would work just as well) and was fabulous – sweet and salty (from the soy and the blue cheese). I can see this working with different fruits (I substituted blueberries for strawberries because that is what I had on hand) as well but I particularly liked the pairing of the blue cheese and the watermelon – it’s a winner!
We also enjoyed the football paraphernalia that came with my watermelon media pack at our dinner on Friday night (thanks!):
This delicious appetizer was provided by Joel but he was not forthcoming with the recipe. We liked how the chick peas looked like little footballs!
These recipes have really opened my eyes to the different possibilities in the kitchen with watermelon – I had no idea it was so versatile. I don’t often buy them because it’s a lot of one fruit between two people and we sometimes get sick of it before it’s done. Now I will have no hesitation buying one, safe in the knowledge that there is a lot more to watermelon than its “refreshing summer fruit” persona!