Hi guys! Before I jump into these delicious lychee shiso (sake) popsicles, I want to share a couple of news to break:
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.
Chop up the shiso leaves into desired thickness.
Thinly slice the lemon
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.
Add in a few sprigs of shiso leaves and lemon slices.
Pour into popsicle molds and top with 1-2 raspberries.
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.
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.
Prepare to brine the chicken by mixing 1/3 C kosher salt with 2 C water and desired herbs.
Bring the chicken into the refrigerator and refrigerate for at least 2 hours.
Wrap the chicken breasts with saran wrap and using a mallet, pound each chicken breast to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with desired amount of salt and pepper.
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.
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.