Watermelon Watermelon Watermelon Watermelon 2013

So since I moved into my apartment four-ish years ago, I have realized my passion for watermelon. The flavor! The color! The texture! The seasonality! Therefore, lo these past several years, I have thrown these watermelon-themed dinner parties. This year's was often-delicious and mostly-successful. Below, behold the shining star, with props given to all appropriate parties.

(Ersatz) Watermelon Rind Mostarda with Mascarpone (props to Marcella Hazan via The New York Times for the inspiration, and WhiskingWings at food.com for initial recipe re: how to candy watermelon rind)

4 cups peeled watermelon rind (no pink flesh, thankyouverymuch), cut into 1/4-inch dice
2 cups granulated sugar
1/3 cup lemon juice
1 teaspoon cinnamon
2 - 4 tablespoons dry mustard, or to taste

Place watermelon rind and sugar in deep pot, cover, and let sit 4 hours to overnight (at room temperature) to macerate.

 

When ready to make (mine sat out in 80-degree weather for about 12 hours), stir constantly as the mixture comes to a simmer, to ensure that sugar dissolves completely (likely has dissolved prior to heating, secondary to high water content of watermelon rind).

 

Add lemon juice, sugar, and 1 - 2 tablespoons mustard. Stir thoroughly, cover, and simmer until cubes are translucent (~ 2 1/2 hours).

 

When watermelon rind is translucent, uncover pot and increase heat to bring mixture to a boil. Add another 1 - 2 tablespoons mustard (to taste), and cook for 30 - 45 minutes, stirring often to prevent sticking and burning. Cook until mixture reduced to a syrupy consistency; the longer it's cooked, the deeper and more intense the flavor will be.

 

Ladle into jar(s), loosely cover until at room temperature, and then refrigerate. For longer storage, use sterilized jars and process in a water bath for 30 minutes.

 

To serve: Combine equal parts mostarda and mascarpone, serve either with or on bread, toasted or not.