Matcha Popcorn with White Chocolate and Black Sesame Seeds

Happy October! My favorite month always starts off with a bang. Come the 1st day of October every year is my beautiful boy, MaQ's birthday! He is four years old today and officially a grown-up. He's still young at heart, but his demeanor is more calm nowadays. More gentleman-y. The hubby and I had plans for his birthday but unfortunately the New York weather is being extremely uncooperative, and will be raining for the next couple of days. All. Day. Long.  

photos + recipe by: © Suzanne Spiegoski 

Matcha Popcorn with White Chocolate and Black Sesame Seeds

Ingredients:

4 ounces white chocolate chips

1/2 teaspoon Japanese matcha green tea

1/2 cup popcorn kernels, popped (about 8 cups popped)

Black sesame seeds

Directions:

1. Place white chocolate chips in microwave-safe bowl and microwave at 15-second intervals, stirring between each one, until melted.

2. Add matcha powder and stir until completely incorporated. Hello, green!

3. Place the popcorn in a large bowl and drizzle with the white chocolate mixture, tossing as you go, until popcorn is evenly coated. Season with salt. Set popcorn in refrigerator until white-chocolate coating has firmed, about 10 minutes. Break up any clump and serve. Popcorn can be stored in the refrigerator overnight using Ziplock bag.

So you know what rainy days call for. Cooking times with Suz! :) Aside from MaQ's birthday being one of the reasons why I love October so much, I also am a big fan of Halloween. I decided to make 'Frankenstein' popcorn! This is matcha green tea incorporated into melted white chocolate and the best part, with the popcorn. Mmmmm... let's not forget the wonderful black sesame seeds. Its deep, rich flavor complements with the mild sweetness from the white chocolate, overall giving this dessert a well-balanced combination in taste. Tell me a kid who wouldn't want to try this popcorn - just look at that green color!  

Instead of venturing out in the rain for MaQ's birthday this weekend, we've postponed our plans and we'll be keeping it low key and just trying to recuperate from the crazy busy month we've had. The key is to try. ;) Everyone needs to recharge their batteries every now and then. I want to check out 'The People v. O.J. Simpson' TV show, munch on some 'Frankenstein' popcorn, nap, and munch down on more deliciousness I'll be cooking later. Chicken Jardinière anyone? Perfect for gloomy, dreary days like today.

Hope you have a nice weekend. Coming up Monday on the blog, I'll be sharing another outfit post featuring my most recent pieces of jewelry and a twist on the latest reverse/backwards shirt trend, where you any shirt that buttons down in the front; you switch it to the back. Playing a lot with masculine and feminine tones together lately. Stay tuned...

LOVE & XX'S,

FOLLOW MAQ + SUZ

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Lavender Soju Lemonade

Happy Thirsty Thursday, everyone! I'm delighted to share with you not only a new cocktail recipe, but my very first food & cooking video, made by yours truly! I literally did everything by myself! Just a quick mention: I know a lot of you have asked me in the past who does my photos, who edits them, etc.; when many have assumed they were strictly done by my husband (who, yes, is a pretty well-known and very talented photographer) but besides the editorial fashion shoots we try and do once a week, everything else is my own content! And when it comes to video editing, that's all done by me too. Interesting fact? I learned how to cut & edit music, plus video, from my childhood figure skating days! And with photos of myself, if it is not mentioned that it's a self-portrait photograph, the pictures of me are done by my love. :)

Now back to the lecture at hand... ha ha! I've been in a creative rut lately, feeling like my recent work has been flat. Something didn't fit quite right. Yes, I'm a perfectionist and am completely guilty of being hard on myself (too much at times). But as they say, 'when life gives you lemons, make lemonade!' I've never worked with lavender in terms of culinary use, and when the idea of a refreshing yet soothing cocktail came up on a 'last days of summer' drinks story, I knew these little enchanting flowers were the perfect choice! Plus, having the excuse to buy extra lavender is always a good one. My whole apartment smells inviting yet calming. 

My favorite part was removing the flowers from its stems. The aroma is intoxicating, I couldn't get enough of it! You can steep it for less or more than the 10 minutes I did. For a lighter scent, I'd recommend 5 minutes. If you really want to kick it up a notch, I'd go for a little bit longer than the 10. Observe the coloring, as the more it steeps, the darker the color. I also really enjoyed watching the colors combine with each other. The dark purple with the bright, vibrant yellow from the lemon juice. You can also use a juicer if you're not a fan of squeezing 'em by hand. 

Lavender Soju Lemonade

Cocktail recipe + photos by © Suzanne Spiegoski

Serves 8

Ingredients:

1c. lavender flowers
2c. boiling water
2c. cold water
1c. lemon juice
1c. sugar
5fl. oz. soju
1 tray ice cubes

Directions:

Place freshly cut lavender flowers in a pitcher; pour the boiling water over lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Add in soju, mix well. Refrigerate until ready to serve. Garnish with a stem of lavender. Enjoy!

I also used pure organic cane sugar to be on the healthy side. (Even though I'm a sugar addict) And then the most important ingredient! I always use Charm Soju when it comes to this Korean liquor. It's my favorite and the quality is high. The secret is to add it last. You'll want the sugar to completely dissolve before mixing in the soju. I kept it light and simple when it came to serving the drinks. Over several ice cubes and a stem of lavender, I kept the garnishing straight-forward. But the idea of also turning these cocktails into a slushies did come to mind. Or perhaps Korean shaved-iced? Now that would be a fun cocktail to do! (Hint, hint!) 

Thanks so much for stopping by and checking out the latest cocktail recipe I created! Be sure to check out the how-to video I also made down below! (Full steps included.) We hope you enjoyed the lavender Korean-fusion inspired lemonade we shared with you today and that you are soaking up as much fun in the sun before summer ends. Coming up on the blog, a brand spanking new travel diary (so excited to go!) and lots of NYFW coverage. It's gonna be a crazy, hectic next couple of weeks so brace yourselves! ;) Stay tuned... 

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Videography + photography, styling + editing by: Suzanne Spiegoski 

Hey everyone! I got into a bit of a creative funk the past few days, so instead of whining about it I did this! It's my first food & cooking video! Better yet, it's how to make lavender soju lemonade! Cheers!

LOVE & XX'S,

FOLLOW MAQ + SUZ

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Spicy Kimchi Bloody Mary

Spicy Kimchi Bloody Mary

Serves 8

Ingredients:

2 cups kimchi
46 oz tomato juice
1/4 cup Sriracha chile sauce
2 tablespoons Worchestershire sauce
2 tablespoons red wine vinegar
Salt
Freshly ground pepper
2 cups Soju (Korean vodka)
Ice
Celery stalk, olives, radishes, pearl onions and cornichons for garnish

Directions:
Combine tomato juice, Sriracha sauce, Worchestershire sauce and vinegar. Puree kimchi with mixed juice, working in batches. With a fine-mesh strainer over a bowl, strain the kimchi puree, pressing firmly on the solids to get as much juice as you possibly can. You can save the solids for another use. Chill combined juice thoroughly, then season with salt and pepper. Stir in vodka. Serve over ice garnished with celery stalk, olives, radishes, pearl onions, and cornichons. Enjoy with a staple New York City brunch!

Sunday Funday equals brunch and cocktails. And this spicy kimchi Bloody Mary's will knock your socks off! It's got a kick to it and will definitely have any pre-brunching game going strong. The heat from the kimchi gives the traditional Bloody Mary new, pungent flavors. Combining other varied spices from the sauces,  such as Worcestershire and Sriracha, and counter-balancing it with a splash of vinegar, creates the perfect leisurely yet unique cocktail. Korean soju also has a distinct taste, putting a twist on the usual vodkas used in Bloody Mary's.

What's your go-to brunch cocktail? Are you a Bloody Mary enthusiast? More of a mimosa kind of gal? Or bellini's? Screwdriver's? Why not try this recipe today? It's super easy and a great changeup to your usual brunch hangout. Sometimes it's nice to just chill at home or have a small get-together rather than hustling through the crowds to grab a table at a restaurant. Especially when it's April and it feels like 30° outside! But whatever you plan on doing, I hope your Sunday is nothing but enjoyable. Until next time! Love. Always, love. ❤️

LOVE & XX'S,

FOLLOW MAQ + SUZ

What's Your Spice?

Lately, my spice rack has been looking like a hot mess and the tiny little OCD in me had to rearrange it (Monica-style, naturally)! So I spent the morning carefully pouring in different spices and therefore, making a mess along the way! What a fragrant day it has been so far!

I wanted to discuss about some of my favorite spices I use in every day cooking. What I love about herbs & spices is it not only brings out flavors in other foods to make a dish a whole, but it's very healthy for you. You see, to me, in order to cook well, you really need to know your spices and flavors. It was like a mini-mental exercise re-familiarizing all the different spices, including some I don't use on a consistent basis. 

For example, I love, love, love the smell and flavor of star anise! It's bouquet is powerful and licorice-like, more pungent and stronger than regular anise . Sometimes called Chinese star anise, it should not be confused with Japanese star anise, which is highly toxic.

Star anise goes really well with pork and duck. It is very much contributed in Chinese cuisine, where ingredients are simmered for a long period in soy sauce, and star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups usually contain the spice. This spice is also frequently used in Malaysian curries. It can also be added in fruit compotes and jams, pairs awesomely with tomatoes, and even braised beef dishes - I even use it when I make pickled red onion. Mm mm... the secret ingredient can elevate several dishes to a whole new level.

For everyday cooking, I always use s & p, and if I'm not going to use garlic cloves or actual onion, I'll turn to the powders for an easier substitute. As much as I love garlic, I don't always want to be smelling like one! I also regularly use dried herbs as well, which include rosemary, parsley, basil, bay leaves, and thyme. I incorporate many of these into potato dishes, poultry meats and roasted earthy vegetables like carrots, parsnips, and beets. If I'm making fajitas or tacos, I will never go without cumin. Did you know it stimulates appetite? Maybe that's why I always eat way too many tacos... you tricksters! ;)

Another spice essential in Asian cuisine is ginger. And I can never get enough of it. I make a really tasty beef & kale stir-fry using either freshly grated ginger root or ginger powder, as a substitute. I will have to share the stir-fry recipe! Ginger is a super aphrodisiac, and has an endless list of health benefits. It is most commonly known as a digestive aid. Hello, Ginger Ale! And of course, ginger is used to cleanse the palate in between different pieces of sushi.

What are your everyday spices? Do you have a particular favorite? Or perhaps, a really snazzy recipe with a unique ingredient you're dying to share? Well, come on aboard and let's hear it! Please like and share, and of course, comment below your favorite spice!

Have a spicerrific day! ;)

Love & xx's,

maQ + suz