femchef daily

Watermelon Confit, Pickled Watermelon Rind, and Bleu Cheese Sablee ^_^

So I did a food thing today... But no, really, it is a big happy good feel when you've been working on something for a week and it comes out right! Unfortunately the watermelon probably looks too much like tuna and I suspect our customers aren't going to eat it on the buffet - but at least I know it tastes fabulous! ❤ Anywho, for the curious - the watermelon confit (that's the red bit) is watermelon that's been cooked in syrup for seven days until it obtains a wonderful jellied candied texture that's sweet and creamy and melony and translucent, I sliced the rind thin and pickled it, it's light and crisp and refreshing and sweetened a bit, not too sour to be unpleasant, and the pate sablee is sweet and salty and crisp (tbh the cheese is good but I think I like it better without, I'm not a bleu cheese person tho).