"Say watermelon and see picnic? While this star of summer still shines in coolers and cookouts, chef Andrea Lever Upchurch has stepped up the fruit’s game. Executive pastry chef for Magnolias, Blossom, and Cypress restaurants, Upchurch brings a popsicle that will satisfy your inner child, but also develops the savory potential of watermelon’s sweet red flesh.
 |
| Photo by Ruta Elvikyte |
"In her pops, its combination with creamy, subtle pineapple and tart raspberry pleases multiple parts of the palate. As for her watermelon consommé with scallop ceviche, “On warm summer days it is a great dish to cool off your guests while exciting their taste buds,” she says. “The chilled fruit is delivered in the naturally sweet and simple consommé and plays perfectly against the heat and depth of the jalapeño, citrus, and herbs in the ceviche.” In a grilled watermelon and shrimp salad, she teases the two Lowcountry favorites with South American ingredients and intensifies the fruit’s flavor with time on the grill."
For the complete piece and the recipes, see: http://charlestonmag.com/charleston_magazine/feature/midsummer_s_melon
No comments:
Post a Comment