Hi guys! Before I jump into these delicious lychee shiso (sake) popsicles, I want to share a couple of news to break:

1. Since 6/20, I’ve been engaged. For our second year anniversary, he was sick, I was grumpy for him stubbornly planning this trip to Niagara Falls; After it rained, we just finished a morning hike and he was insisting that I come check out a “cool concrete slab” because it was a better view to the lake that I was already relaxed at. I reluctantly came over. Then, he started speaking strange gushy romantic talk to me, which made me suspicious that he wanted something. Then, he got onto one knee and I screamed. Then, I screamed again after he opened a tiny wooden box that revealed a ring. Then when he was looking up with strange puppy eyes for my answer, I told him “I think I’m supposed to be crying…” and gave him a hug and said yes. Yes, his proposal was a total surprise… yes, I screamed a lot…. yes, I was happy….yes, I suspiciously 360 scanned  because I am paranoid of people seeing my awkward facial expressions to precious once in a lifetime moments like that.  But it was awesome because we were by ourselves and could be genuine, and that rock will always be our secret special spot. Not having reception for the following 2 hours was a blur + relief.
2.  Meanwhile, wedding planning from across the country is driving me nuts and I’ve learned why wedding planning is one of the 3 most stressful things in life – there’s so much pressure and even though we want things to be very simple and easy, it isn’t; I totally get why some people run off and elope. Please let me know if any of you have healthy, remedial advice.
3. As I’ve been overwhelmed, I’ve been happily experimenting with various wines, sake, and fruit for popsicles …. because, it’s the end of a good summer.

Lychee, shiso, and raspberries seem like a really weird combo. Aside from how beautiful they unite as a trio, I love how tart raspberries balance out citrus flowery lychees and St Germain.

LYCHEE SAKE POPSICLES

Ingredients

Preparation Time

10 min.

Ready In

12 hrs

Serving Size

6 popsicles

• 1-15 oz. can lychee
• 3-4 fresh raspberries
• 1 fresh lemon
• 3 tbsp. sake
• 2 tbsp. St. Germain
• 2 shiso leaves

Directions

Step 1.

Chop up the shiso leaves into desired thickness.

Step 2.

Thinly slice the lemon

Step 3.

Stir 1 tbsp of sake with 1 tbsp St-Germain in a large cup or cocktail shaker as the base. Then pour in about 1/4 C of the lychee syrup. Mix well.

Step 4.

Add in a few sprigs of shiso leaves and lemon slices.

Step 5.

Pour into popsicle molds and top with 1-2 raspberries.

Step 6.

Freeze for at least 10 hours. Enjoy!

Honestly, it scares me how fast summer has been passing by and that sadly, nothing has really been set for my wedding yet (sigh, all of this pressure and pain of planning from across the country)… but I do hope that your summer is going just as great as mine, and as sweet and fun as these lychee shiso popsicles. Have fun with all the concoctions you can make out of these (don’t think you’re limited to raspberries!) And oh – if you don’t have a cocktail shaker, mixing the ingredients in a large cup would suffice.  And feel free to omit/add more booze 😉 (I particularly love St Germain and this sake I brought back from Kyoto)

GUYS. sorry for the long delay in this recipe. So much drama has happened, really. I officially moved into my archschool/studiomate’s home, am trying to launch a crowdfunding campaign and experiment with several cool recipes, but got sick and am experimenting several bloody woman problems after my slight surgery and pounded with various charettes. I finished my FIRST construction set after my partner has left to China  and really, still am very awful at drawing architectural details and am dying a bit inside from frustration. Plus, I’m kind of having a career crisis; I have a hate/love relationship with architecture,  but please don’t ask me about it, because I don’t want to panic about my career and place in society  even more. So let’s just talk about this juicy chicken cordon bleu with shiso covered in a flaky panko crust, shall we?

I know, I know. this is ANOTHER chicken shiso recipe. But I love this Chicken Cordon Bleu with shiso for a variety of reasons.

1. I’ve been stressed out and loved) pounding all my anger/problems to flatten my chicken breasts- yes, feel free to let out all your anger in that meat mallet
2.   It’s a simple dish that can impress several people
3.  I love meat rolled up in meat rolled up in panko crumbs and smothered in a creamy sauce of your choice… so… enjoy! 😉

So… enjoy! P.S… like my Morton Salt girl I CAD-ed? Yep. Still experimenting in ways I could make salt somehow more obvious for ya’ll. Anyway, I’m off to get some zzZ’s to fight off all the bacteria that has been attacking me.

Ingredients

Preparation Time

1 1/2 hrs

Cooking Time

35 min.

Serving Size

4

• 2 C water
• 2 tbsp dried herbs
• 1/4 C salt
• 4 skinless, boneless chicken breast halves
• 1/4 tsp 1/4 tsp sea salt
• 1/8 tsp black pepper
• 6 slices swiss cheese
• 4 slices cooked ham
• 4 shiso
• 1/2 C panko

Special Equipment

meat tenderizer mallet

Directions

Step 1.

Prepare to brine the chicken by mixing 1/3 C kosher salt with 2 C water and desired herbs.

Step 2.

Bring the chicken into the refrigerator and refrigerate for at least 2 hours.

Step 3.

Wrap the chicken breasts with saran wrap and using a mallet,  pound each chicken breast to 1/4 inch thickness.

Step 4.

Sprinkle each piece of chicken on both sides with desired amount of salt and pepper.

Step 5.

Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

Step 6.

Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.