Common Threads, Labor and Watermelon Rind Preserves

Chai Spiced Watermelon Rind Preserves with quilting fabric

Waxahachie, TX

Labor Day last week was one of those early fall days when the sunshine sparkles and the wind cools. I spent it in Waxahachie, Texas, a charming small town just south of Dallas.

Downtown Waxahachie’s century old buildings house shops and restaurants. Just outside the town square is Common Threads Quilting, a store specializing in nineteenth century reproduction fabric.  I went to pick up some quilting supplies to make my first quilt.

Being in the play, Quilters, has made me think about how our great grandmothers lived. Their greatest capital was hard work. They took scraps of scraps and turned them into practical artistry.

Watermelon rind preserves are like that too. The pale green rind we throw away today was a treasure to our ancestors. Virtually tasteless, watermelon rind absorbs the flavor in which it is cooked. It becomes a blank canvas for creativity.

Last year, I won a ribbon at the State Fair of Texas for Watermelon Rind Preserves. Long a holiday tradition in our family, the recipe has been handed down for at least three generations. They were special because we knew how much labor was involved in the making. Watermelon rind preserves are tempting on ice cream, on freshly baked biscuits or straight from the jar.

I just won another ribbon for these preserves. This year, I made Chai Spiced Watermelon Rind Preserves. Chai spice blend is hard to describe, but never forgotten. The blend of cinnamon, ginger, fennel, cloves and cardamom is both exotic and familiar. 

After visiting the quilt shop, I took a stroll through Getzendaner Memorial Park. I brought a jar of preserves, hoping to find the right spot to photograph them.  A log had fallen conveniently into a ray of sunshine.  Perfect!

Fabric scraps, watermelon rind and a fallen dead log. Buried within all these seemingly worthless discards lies buried treasure. Labor is the key to unlock their practical artistry.  

Chai Spiced Watermelon Rind Preserves

Rind of watermelon

Alum

Water

For each pound rind:

1 cup water

1 pound sugar

1 teaspoon vanilla extract

1 tablespoon fennel seeds

12 whole cloves, (or enough for two per jar)

6 green cardamon pods (or enough for one per jar)

6 cinnamon sticks (or enough for one per jar)

6 thin slices ginger, (or enough for one per jar)

6 black peppercorns, (or enough for one per jar)

Remove soft flesh and dark green skin from watermelon.  Chop watermelon rind into cubes. (One-half to one inch. Depending on your preference.)

Weigh rind.  Soak rind in alum water, using 2 teaspoons alum to one-quart water. Make enough alum water to cover rind. Soak one hour. 

Drain, cover in ice water. Soak another hour. Drain.

Place in large pot. Cover with fresh water. Boil 1½ hours. Drain again.

Place required amount of sugar and water in clean pot.  Cook 5 minutes to make a syrup.

Add melon rind, and cook until tender.  Add vanilla extract.

Pack into sterilized jars. Divide spices evenly among jars.  Process in hot water bath, 10 minutes for ½ pints, 15 minutes for pints.

Tomato Preserves

After my T-day post, I received this lovely query.


Dear Auntie, 

Yes, my grandmother made [Watermelon Rind Preserves], and I remember them fondly. She also made tomato preserves that were wonderful. Have you ever had those? 

Donna

Dear Donna,

Tomato Preserves? Why I won a State Fair of Texas ribbon for them this year!

For the, recipe, click here: Tomato Preserves

Auntie

Watermelon Rind Preserves, Great Friends, Great Food

Yesterday, for Thanksgiving, I didn't cook a darn thing. Shocking, isn't it?  I was a guest at the home of Richard and Adelle Toussaint. Adelle is a very dear friend. They had -- Are you ready for this? -- twenty-eight guests! They are some of the kindest and most generous people I know. 

To handle this crowd, Adelle pulled in Chef Henry Holland. Ladies and Gents, I tried to get his sweet potato recipe for you, I really did.  Nothing could pry it out of him. The best I can do is tell you to close your eyes and imagine. Sweet, earthy yams with brown sugar-pecan praline sauce swirled throughout. Heaven.

Adelle herself made fifty-six deviled eggs. I tried to get that recipe, too. Sigh. Just imagine creamy, smooth filling with hints of dill melting in your mouth.  Not one was left!

I can't blame them for keeping their recipes secret.   Is the world ready for that much deliciousness?

Adelle asked me bring my State Fair of Texas prize winning Watermelon Rind Preserves.

Now, to know about Watermelon Rind Preserves you have to be old, old South.  Made from the rind of the watermelon, they taste nothing like the red flesh.  More of a candy than spreadable jam, Watermelon Rind Preserves take on the spicy, lemony flavorings added to the batch.

Watermelon Rind Preserves are a family favorite for the holidays.  Mother made them. Grandmother made them. Now you can make them.

P.S. (Edited 9-5-2010) If you make this recipe, please let me know in the comments below. 

Watermelon Rind Preserves

Rind of watermelon
Alum
Water

For each pound rind:
1 cup water
1 pound sugar
4 thin slices ginger
4 whole cloves
2 lemons, sliced and seeds removed

Remove soft flesh and dark green skin from watermelon.  Chop watermelon rind into cubes. (One-half to one inch. Depending on your preference.)

Weigh rind.  Soak rind in alum water, using 2 teaspoons alum to one-quart water. Make enough alum water to cover rind. Soak one hour. 

Drain, cover in ice water. Soak another hour. Drain.

Place in large pot. Cover with fresh water. Boil 1½ hours. Drain again.

Place required amount of sugar and water in clean pot.  Cook 5 minutes to make a syrup.

Add melon rind, and cook until tender.

Add required amount of ginger, lemon and cloves.  Simmer until all are tender. 

Pack into sterilized jars. Process in hot water bath, 10 minutes for ½ pints, 15 minutes for pints.

State Fair Secrets & Banana Jam

Friends, I've been keeping a secret. (Actually, I've been keeping several.)

I won seven ribbons at the State Fair of Texas!!

For several years, I've had every intention of entering, only to procrastinate my goals into oblivion. This year, I decided nothing would stop me. 

There will be more to report on the experience, but I must dash out the door to a singing engagement tonight.  For now, enjoy one of my prize winning recipes! (Check out my ghostly reflection in the photo. Boo!)

Blue Ribbon Banana Jam

1/4 cup fresh lime juice (about one medium lime) (lemon can be substituted)
3 1/2 cups diced firm ripe bananas
1 1/4 cups sugar
1 cup light brown sugar
1 vanilla bean
1/2 cup water

Place lime juice in a one quart bowl.  Peel bananas and slice directly into lime juice.

Stir and mash bananas.

Split open vanilla bean. Scrape seeds from vanilla bean and add to banana mixture.

Place sugars, water and remaining vanilla bean pod into 3 quart  pot.  Stir to dissolve sugars. Bring syrup to boil and boil five minutes. 

Add bananas and cook until thick, about 20 minutes.  Remove vanilla bean.

Spoon into sterilized ½ pint jars. Process in hot water bath for 10 minutes.

Prize Winning Salmon Soufflé and NoJoMo

My friend and fellow blogger, Stove Lady, reminded me it's NoJoMo -- November Journaling Month. To participate, you're supposed to write something, anything on your blog every day in the month of November. The idea is to get you in the habit of journaling consistently.

Great. What a thing to see on my Facebook wall before coffee.

I admit, I've been sporadic.  I had every intention to blog regularly, but events in the ol' private life have thrown me off kilter. Ironically, I cannot divulge the details until the end of NoJoMo, but that just builds anticipation, doesn't it? I'm such a tease.

So how should I start? Well, by golly, it's high time for a recipe, and not just any recipe.  With this, I won the Grand Prize in a Victoria Magazine cooking contest! So, ladies and gents, get your soufflé on.

Salmon Soufflé with Fresh Tomato Basil Coulis

Soufflé:   
3 tablespoons butter   
½ cup onion, chopped   
1 pound salmon   
1 ¼ cups skim milk   
2 ½ tablespoons cornstarch   
1 teaspoon salt   
¼ teaspoon pepper   
5 eggs, separated
2 teaspoons lemon juice   

Sauce:   
½ cup chopped onion
1 teaspoon butter   
2 cups seeded and chopped tomato   
½ lemon, juiced
Salt and pepper to taste
1/3 cup sour cream   
¼ cup fresh basil, fresh sliced 1/8" thick

Preheat oven to 350º. Butter soufflé dish, making sure to coat all sides.  Melt butter in pan over medium heat.  Add fish.  Cook until fish just turns opaque.  Remove fish, draining well, and set aside. Add onion to same pan.   Cook on medium heart until onion is translucent.  Mix milk and cornstarch.  Add to onion, with salt and pepper.  Heat gently until mixture boils.  Add a small amount of mixture to beaten egg yolks to warm.  Add a bit more mixture to warn further.  Add yolks to onion-milk mixture.  Cook gently until it coats the back of a spoon.  Let cool.  (Up to this point, soufflé can be made in advance and refrigerated.) Whip egg whites with lemon juice.  Fold in a little of the whites into the onion-milk mixture to lighten it.   Fold whites into onion-milk mixture.   Crumble salmon and gently fold in.  Gently pour into soufflé dish and bake for thirty minutes. 

Meanwhile, make sauce.  Cook onion in 1 teaspoon butter on medium low setting, until translucent.  Place onion and next four ingredients in blender or processor. Process until smooth. (Up to this point, sauce can be made in advance.) Return sauce to pot on lowest setting just until heated.  Do not let sauce boil.  Add basil.

When soufflé is done, split open gently, using two spoons back to back.  Pour sauce in center.  Serve immediately.