This past month, I’ve been spending a lot of time volunteering. The goal of these endeavors is two-fold: first networking. I’m terrible at networking. Coming from an acting background people often say to me, can’t you just act like you’re charming/having a good time/interested in other people? The truth is, I can not; and the reason I can’t is precisely because I come from an acting background. I spent a large portion of my life pretending to be someone else and then dove into a career where the ultimate goal is to become someone else, if only for a moment in time. And thus, I still find it hard to function in a larger social setting…my middle name is Awkward.
The upside of all the volunteering–which includes restaurant trails–is all the free food. I’ve sampled canapés and small bites from some of NY’s best this month and I wish that I could make a career out of it. Sure I have to do a little bit of work (a very little bit) but thus far the pros have far outweighed the cons.
This canapé has nothing to do with any of those that I’ve tried & unfortunately it’s sort of past it’s season. Although my local Greenmarket still has watermelons available (thanks mild fall!); so you can try it yourself if you’re so inclined. It was the amuse bouche for my Menu Project dinner party.
1 watermelon cut into 1 inch cubes
1 cup balsamic vinegar
¼ cup unrefined sugar
Basil, for garnish
For the Balsamic Reduction
- Combine vinegar & sugar. Bring to a boil and reduce by a third. Chill
For the Watermelon
- Using a melon baller, hollow out the tops of each cube.
- Set them, hollow side down, on a paper towel lined sheet pan, in the refrigerator for at least 20 minutes.
Fill each cube with the balsamic reduction and garnish with a small sprig of basil.