GOLDEN VALLEY, Minn. - The new cookbook "Dishing Up Minnesota: 150 recipes from the Land of 10 Thousand Lakes" is being called a kind of "love letter" to the state and her people. Author Teresa Marrone shines a spotlight on the diversity of people from around the world and the traditions they brought with them as they made Minnesota their home.
Marrone joined us on KARE11 News@4 to discuss some of the experiences she had researching the book, which is filled with beautiful photos. She also dished up a savory recipe on a stick which might help anyone suffering from state fair withdrawal.
Watermelon Wedge on a Stick with Lime and Black Pepper
The Minnesota State Fair is famous for food “on a stick.” Bring some of that State Fair vibe home with this fun dish. These are perfect for a garden party, and they make an especially nice ending to a meal of spicy barbecue. Prepare these when watermelons are sweet, juicy, and deep pink; the flavor depends on the quality of the fruit. If you can find seedless watermelons, it will save you some time picking out the seeds. You will need eight sturdy wooden sticks or skewers, preferably round with a sharpened end.
2 center-cut slices from a good-size watermelon (slices should be 7 to 8 inches across and ½ to 3/4 inch thick)
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 tablespoon chopped fresh mint, optional
½ teaspoon coarsely ground black pepper
Pinch of ground cumin
1. Cut each watermelon slice into four wedges. Pick out the large seeds; small white seeds can be left in. Lay the wedges in a large baking dish, overlapping slightly if necessary.
2. Whisk together the oil, lime juice, mint (if desired), pepper, and cumin in a small bowl. Pour over the watermelon wedges, turning to coat. Let marinate at room temperature for 30 to 45 minutes, turning once or twice.
3. To serve, blot the wedges lightly with paper towels. Spear each on a wooden stick, pushing the stick through the rind and into the center, toward the tip of each wedge. Arrange on a serving platter.
Sprinkle a little finely crumbled feta cheese over the wedges on the serving platter.