Soju Purple Rain

I know my post from Saturday was a Prince tribute through an outfit, and I really couldn't help but pay tribute again through a fancy schmancy cocktail! Hump Day calls for vibrantly, fresh drinks. And after last night's event at 80 Washington Place, a $31.5M townhouse I had the wonderful pleasure of attending Out of Office NY and Drink Lynk's influencer cocktail party! It was packed and it was poppin' (bottles).

And so, with inspiration from last evening's soiree, I leave you with Soju Purple Rain. The majority of this cocktail recipe is fresh fruit. Healthy, yummy and appealing, I used blackberries, blueberries, and pineapple. 2/3rd's of berries and the rest pineapple. But instead of the classic Purple Rain cocktail, I opted for Korean soju, as this is mostly the only liquor, besides scotch, that I have been experimenting with lately. 

I had to use vintage Playboy stirrers for the occasion. I think of Prince, the ultimate sex symbol, and what came to mind next? Bunnies, lots of Playboy bunnies. Ha ha ha! And how cute is it with some garnished fruit? Very sexy, fun, and cool. Just the way Prince would've liked it. 

Cocktail recipe + photos by © Suzanne Spiegoski

Soju Purple Rain

Serves 2

Ingredients:

4 oz Korean Soju
3 oz blueberry juice
3 oz blackberry juice
2 oz pineapple juice
1 squeeze of fresh lemon
2 Stirrers
Blackberry, pineapple and fresh mint to garnish.

Directions:
Shake all together with ice and strain into a chilled glass with ice.
Place a piece of pineapple and blackberry onto stirrers. Fresh mint to garnish.
Enjoy immediately!

I also added a squeeze of lemon to bring all the fruits together and to keep the color brightly alive. Can't forget the mint for extra garnish! I think it brings all the colors together nicely and makes for the perfect spring drink! I always like coming up with a healthier kind of cocktail, that way it's not as bad when I decide to have one (should that ever be more than a little prosecco or Korean vodka, because that's basically all I drink, and it's maybe only once a month.) 😉

LOVE & XX'S

FOLLOW MAQ + SUZ

Fish n Perilla Chips with Kimchi Tartar Sauce

This past winter I had the delightful pleasure of trying, for the very first time, fried bay leaves with a Crema Catalana from Casa Mono, a chic yet quaint little restaurant in Union Square. Ever since then, I've been looking to cook something similar but not as strong in taste. The bay leaves were the perfect balance to the rich and creamy burnt vanilla custard, but I wanted to create something more on the savory side.

Fish n Perilla Chips with Kimchi Tartar Sauce

Serves 2

Photos and recipe: © Suzanne Spiegoski

Ingredients:

4 pieces large white fish fillets (I used cod for this recipe)
12 pieces perilla leaves
1/2 tsp of salt and ground black pepper
1 cup flour + 1 beaten egg (for fish only)
1 cup flour (for dusting fish)
1/2 cup beer of choice
1/4 cup flour + 1/4 cornstarch + cold water (for perilla leaves)
canola oil for frying
2 tsp kimchi juice
tartar sauce
lemon wedges

Directions:

1. Make sure the fish fillets are pat dry before use. Either pre-rub the fillets with salt and ground pepper OR add the salt and pepper to the flour before dusting.
2. Whisk the flour, beer, and egg until a thick consistency is reached. Thicker batter = thicker crust. Adjust the batter according to preference. Dust each fish fillet in the flour first, then dip into the batter and allow any excess to drip off.
3. Heat oil in a cast-iron pot or frying pan on medium-high heat (or approx. 350ºF). Once heated, carefully lower the fish into the oil one by one to avoid any oil from splashing. If completely submerged, fry about 6 minutes total or until batter is golden and crisp. Remove fish to wiring rack or set on paper towels to soak up extra oil.
4. Whisk the flour, cornstarch, and water in another shallow bowl. The batter will be very thin and slurry-like. Coat individual perilla leaves, front, and back, with a brush until fully coated. Fry in remaining oil for about 10~15 seconds or until batter crisps. Set aside to cool.
5. Serve hot with tartar sauce (don't forget to mix in the kimchi juice!) and lemon wedges.

When I discovered My Korean Eats, a terrific Korean fusion food blog, they created a fish n chips dish, where the chips are fried perilla leaves. Though my recipe is heavily influenced from theirs, I incorporated my own little twist on it! The finishing touch and one of the most important, in my opinion, when it comes to a dish. I mixed in some kimchi juice with the Tartar sauce! Shazam!

What I couldn't get enough of were those fried perilla leaves! They're crispy, fresh and slightly decadent. I grew up on these leaves, usually in a form of banchan; marinated in a spicy red pepper sauce similar to kimchi. And these are a wonderful substitute to the non-healthy carb-loading fries or potato chips! Perilla leaves are sharp in flavor, with a unique shape and vibrant green color. 

Of course, you can't have fish n chips without some lemon wedges! The last piece of garnish were some finely chopped up scallions. It's optional, you could go for some chives or parsley, depending on what you like and perhaps, what's in the fridge. But I think the garnish, brings out more of the combined flavors of the Tartar sauce and kimchi juice. I'm not going to lie, I may have or may not have dipped the leaves into the sauce to try and WOW! So freaking delicious.

Coming up on the blog, a full new look/editorial series and some new summery cocktails/drinks I've been researching like a mad scientist! Who would've guessed I'd enjoy mixology so much?! I've bartended here and there when I first moved to the city, but I was never officially a mixologist, ha ha! Want to recommend/suggest something for me to cook/make? Leave your comments at the end of this post and don't forget to subscribe to keep up with all of our newest food & recipes! Have a great rest of your Hump Day, friends! 💛💛💛

LOVE & XX'S

FOLLOW MAQ + SUZ

The Chella

Happy Sunday Funday! With Coachella rockin' hard into the weekend, I've been inspired by non-stop photos/videos of spinning grooves and wild, carefree bohemian free spirits! And since I couldn't be there this year, [insert sad face (NEXT YEAR!)], I am in spirit!

So, while my fellow hipsters are enjoying the endless amounts of parties and dancing in the desert, I opened all my windows in my New York City apartment while doing some spring cleaning today. Of course, some beats were playing amidst the background while sprucing up the joint!

Let me tell you about The Chella: She's sweet, playful, fun and even a bit flirty. It contains three simple ingredients: Cantaloupe juice, CALPICO® original soft drink, and Korean soju. The CALPICO® soft drink was a childhood favorite and oh, so, Asian. It's fresh and white, with a distinctive flavor. It kind of tastes like coconut, but less nutty. Think vanilla yogurt. It's absolutely delicious and goes perfectly well with the melon.

Photos & recipe by © Suzanne Spiegoski

The Chella Cocktail

Serves 2 - 3
Ingredients:

1/2 cantaloupe, juiced
1/2 cup CALPICO® Original Soft Drink
4 oz Korean Soju
Fresh mint

Directions:
Shake all together with ice and strain into a chilled Martini glass.
Grind the black pepper on top and place a couple pieces of fresh mint to garnish.
Enjoy immediately!

My favorite part about this cocktail? The freshly grounded pepper as a garnish. Last week I also posted a cocktail recipe that included black pepper as a garnish as well. I find it to bring all the flavor together, all the while giving a refreshing, delightful aftertaste. It's one of those drinks where you'll enjoy every last sip, down to the very last drop.

What are some of your favorite artists playing at Chella this year? I would've killed to see Disclosure, Matoma, CHVRCHES, Grimes, and Gun N' Roses (though I read and heard their performance was a doozy.) Can't wait to see what the lineup will be already for next year! Ha ha! But seriously kiddies, if you're hanging out on the West Coast this week, have a Pink's hot dog (or two) for me, some In-N-Outties, and of course, some major fun times. Be safe and stay cool!✌️

LOVE & XX'S

FOLLOW MAQ + SUZ

The KimKraut Dog

Happy Monday! Not a fan of today? I've created a new Korean-fusion inspired recipe to zap those Monday Blues away! Inspired by both my Asian and Eastern European heritage, I wanted to combine the two worlds in a dish, but also something that would be simple and easy to make for a manic Monday. 

Okay, so by now you're wondering, what is KimKraut? I've seen many and have tried a variety of Korean hot dogs. Some even have added bulgogi on top of the hot dog, some more kimchi-oriented. And some more Americanized. I wanted to make something a little different; something that resonates with who I am. So, I decided to mix kimchi and sauerkraut together and BAM! There you have it, folks! KimKraut! I used cabbage kimchi to keep the vegetables consistent together, though, I'd be down with trying other forms of kimchi, such as cucumber or radish.

The KimKraut Dog

Ingredients:

Recipe + photos by: © Suzanne Spiegoski

4 bratwurst sausages, grilled
4 hot dog buns, toasted
4 tsp mustard
2 tsp soy sauce
1 tsp sugar
1 tsp white vinegar
1/4 tsp salt
4 tsp ketchup
1 tsp sriracha sauce
1/2 cup chopped kimchi (cabbage)
1/2 cup chopped sauerkraut
2 tsp rice vinegar
2 tsp honey
2 green onion, chopped
black sesame seeds, for garnish

Directions:

1. Mix mustard, soy sauce, sugar, white vinegar and salt in a small bowl. Set aside.
2. Mix ketchup and sriracha sauce in another small bowl. Set aside.
3. Combine kimchi, sauerkraut, rice vinegar, and honey in a small bowl to create KimKraut. Set aside.
4. Grill bratwursts. Toast buns at 350°F for 5-7 minutes.
5. Prepare hot dog with sausage, KimKraut, mustard and ketchup sauces, chopped green onion and black sesame seeds.
6. Enjoy!

When I had first met my husband and sheepishly confessed that I could cook, he wittingly replied, "Sure, you can. What can you make, just kimchi & kielbasa?" Boy, was he mistaken! He's now my #1 guinea pig. And happily so! I adore cooking for the people I love and I also love sharing stories, especially anything involved with food and cooking! (And maybe my husband.. ha, ha!) This recipe was definitely inspired by my hubby's sense of humor. And yes, kimchi paired with any kind of sausage is absolutely delicious!

I didn't want to Americanize the dish by squeezing regular mustard and ketchup sauce on the hot dogs. Since the dogs are meant to be Korean-fusion based, I also kept the flavors in the sauce. I mixed regular French's mustard with a tiny bit of soy sauce, sugar, white vinegar and a pinch of salt. The ketchup was combined with some sriracha sauce, to add an extra touch of heat in with the kimchi spices. These sauces really gave every single bite packed with tangy and meaty flavor! Lastly, I garnished with chopped green onion and black sesame seeds. Coming up next on the blog? A whole new lookbook series with another style video! Check out my Instagram for a teaser. Stay tuned...

LOVE & XX'S,

FOLLOW MAQ + SUZ

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