I remember being in elementary school, making shoe boxes decorated with Valentine’s Day doily hearts in pink and red, hoping I would get lots of chocolate and fun cartoon cards from my classmates. There was something about Valentine’s Day that brought everyone together. Maybe it was just because the “rule” was that you had to bring a Valentine for everyone. Still, I think the simple act of writing a name on a small card at the age of 8 can bring you to a new level of acceptance and, in a way, love for the people you may not even like very much.

As I got older, Valentine’s Day went from this sweet, simple concept to, “OMG! I need a date for Valentine’s Day!” Ugh. What misery. I mean, seriously- who thought up this crazy holiday anyway? If there was no date to be found, it became a men-are-stupid-who-needs-em-let’s-eat-chocolate-till-we-feel-sick sort of day. Actually, sometimes even with a date, this was the typical end to the day.

I still love Valentine’s Day though. All the pink hearts still find a way to make me feel all warm and fuzzy inside. Speaking of feeling warm and fuzzy, the strawberry-infused vodka I made the other day is perfect for a last minute Valentine’s Day cocktail. Rather than waiting for days or weeks for the fruit to infuse the vodka, I found a quick and easy way to create a pale pink vodka that tastes of pure strawberries.

Start with a bottle of vodka and 2 cups of strawberries. Take the 2 cups of strawberries and puree them in the food processor.

Put the puree in a fine mesh sieve and place it over a large bowl or pitcher. Slowly pour the vodka over the strawberry puree. Continue until you have poured the entire bottle over the strawberries. Store in an airtight container or strain back into the original vodka bottle. Keep in the refrigerator or freezer.

Simple, fresh, and festive. No matter what you find yourself doing on Valentine’s Day this year.

Yes, I know it is not Friday. But I wrote this post last Friday while out of town and of course forgot my cord to upload the photos. Since I’ll be out of town again this coming Friday, I thought I’d give this post to you a little early. Isn’t everyday a little like Friday during the summer anyway?

Alright, with that said, let’s carry on…

I love going to Farmer’s Markets in the summer. Wandering from table to table looking at the bounty that summer gardens provide is something that makes me feel all Zen inside. Zucchini, tomatoes, cucumbers, sweet onions and many more vegetables and fruits are not only intensely more tasty and fresh during these warm weeks, they are also easier to use in simpler forms, showcasing the flavors that are often lacking out of season. Light pickling and quick grilling can bring out the best in Farmer’s Market finds without taking away from that just-picked taste. Who could say no to multi-colored carrots, beautiful tomatoes, fragrant Thai basil and crazy purple kohlrabi?

Just last weekend, I was meandering around the St. Paul Farmer’s Market with my mom when my attention was turned to a table filled with bright red currants. I was struck by the somewhat romantic way the bunches spilled over the containers in splashes of ruby red. The bunches of tiny berries cascading like grapes on the vine are a gorgeous addition to pancakes, salads, or even as an ice-cream topping. While those ideas are all well-and-good, I’m going to share a recipe for a simple and beautiful cocktail: the Currant Cosmo.

The method here is very simple and can be done with berries other than currants. Raspberries, strawberries, cherries and blueberries would all make a delicious cocktail. Simply take about a cup of fresh berries and place them in a fine strainer. Then, use an ice cream scooper to mash the juice from the berries into a bowl. The strainer will keep any seeds or skin bits from making it into the juice. The result is a colorful, fresh flavored juice that is absolutely perfect for using in cocktails this summer. The color of the cocktail pictures is is au natural from the currants. Draping a bunch of currants on the edge of the cocktail glass makes an elegant and whimsical garnish.

So far this summer, currants are my favorite Farmer’s Market find. What are some of your favorite finds? I’d love to hear what seasonal delicacies you all have found!

Currant Cosmo

Makes 1 cocktail

2 oz. currant juice (or other berry juice)

2 oz. vodka or gin

1 oz. dry vermouth or Grand Marnier

Lime juice

Combine all ingredients in a cocktail shaker with ice. Shake until your can’t stand the icy cold (but don’t hurt your hands!) and pour into a chilled cocktail glass. Garnish with extra berries and/or a lime wedge.

This week has been a little strange. I’ve been feeling very nostalgic lately. I have been transported to past days through flowers from hubs (wild flowers make me think of running through the open fields at home with the neighborhood kids), music (old school Jason Mraz always brings me back to spring time at Luther College) and this season’s fresh foods, specifically watermelon.

Watermelon began to appear in local grocery stores just this week and I am ecstatic! There is something so comforting about eating a wedge of juicy watermelon and spitting the seeds as far as you can while soaking up the hot sunshine. Simple pleasures.

Without letting go of the memories associated with watermelon, wild flowers and Jason Mraz, I decided to create a grown-up beverage showcasing the fresh flavor of watermelon with a Japanese twist using shiso. Shiso is a common herb found in Japanese cuisine and holds a fresh flavor with hints of mint, anise, and ginger. It takes very little to impart the herbal flavor into foods and beverages, so I simply cut the leaves into strips and placed them on top of this cocktail. From the moment the glass touches your lips, the scent of the effervescent shiso brings an unexpected and welcome twist.

I am lucky enough to have two shiso plants of my very own, given to me by Marcus and Mieko from JapanEats.tv as a housewarming gift. Thanks to you both for introducing me to such a fabulous ingredient and giving me inspiration for this light, refreshing cocktail! Kampai!

Watermelon-Shiso Cooler
Makes 2 drinks

2 cups watermelon, seeded and cubed
4 oz. chilled vodka
4 oz. apple juice
ginger ale
ice
2 shiso leaves, cut into strips

In a blender, add the watermelon and vodka. Pulse until smoothie-like (no chunks of watermelon left). Add the apple juice and pulse two or three times to combine. Pour into two glasses filled with ice and top with a splash of ginger ale and sprinkle with the shiso strips.

I’m going to be really honest with you all right now. I’m just not a football fan. In high school, I went to the games so that I could see my friends and ogle the unattainable guys that I had crushes on. It’s what high school girls do, right? In college, when I met Brad, he tried making me a Denver Broncos fan by watching a game one Sunday afternoon. No more than 15 minutes into the game I was out cold. Best 3 hour nap of my life.

While football is not my favorite thing in the world, the food associated with the Super Bowl is enough to get me excited about a sport that bores me to tears. We can’t really watch the Super Bowl this year, which doesn’t make too much of a difference to me. But we can enjoy the food. So, for all of you crazy football fans out there, here is an Asian-themed Super Bowl Party menu from the kitchen of Tokyo Terrace! The great part about this menu is that if you are currently living in Japan, all of the ingredients are readily available and there is no need for an oven. Each recipe is made using a simple 2-burner stove! Nice, yes?

Spicy Whiskey-Soy Glazed Chicken Wings

The flavorful, sticky glaze on these finger-licking delicious wings is made with a simple combination of Japanese whiskey (though you can use any type of whiskey), soy sauce, chili oil and honey.  It all makes for a delightful change to a classic Super Bowl dish. The nutty crunch of the black sesame seeds help to add flavor and visual appeal while the mint balances the rich, salty flavors with its bright, effervescent accent. Personally, I love the bright green leaves of the mint along with the simple black sesame seeds. You can use white sesame seeds as well if you can’t find black.  The black ones are just a little sexier.

Teriyaki Meatballs

These meatballs are a variation of the Japanese Teriyaki Baaga (Soy-glazed Burger). Unlike the typical American hamburger, the Japanese version is made very much like meatloaf with panko bread crumbs, egg, dark miso paste, and a rich soy glaze. Rather than making the traditional full-size patties, I turned them into bite-size meatballs served with toothpicks for easy grazing during the game.

Fried Guacamole Wontons

Truly, this is an off-the-hook appetizer. A true fusion dish, the creamy guacamole makes a very natural pairing with crispy wonton wrappers. It’s like having your chip dipped in advance! These are addicting and easy to snack on, even without taking your eyes off of the TV!

Yuzu Mojito

If you have read Tokyo Terrace before, you know that a party is not complete without a great cocktail. Since this is an Asian-themed menu, I went with a simple and very flavorful mojito using the Japanese yuzu. I’m obsessed with this citrus and the season is coming to a close so I jumped at the chance to use it one last time. If you can’t find yuzu, the combination of grapefruit, orange, and lemon creates a comparable flavor and will work beautifully in this cocktail. And even though my home state of Minnesota did not see their Vikings make it to the Super Bowl this year (even after the whole Favre thing and a crazy last game) I am honoring them by using Prairie Vodka. Prairie Vodka is made in the great state of Minnesota and it has a wonderfully clean flavor that is great for mixing drinks! I am already half-way through my bottle and it’s the only one I have. Wish they would start exporting to Japan!

Add some Japanese beers like Asahi or Kirin and you are all set for a great Super Bowl Party! Even without the actual football game…

And now for the recipes:

Spicy Whiskey-Soy Glazed Chicken Wings

Serves 6

24 chicken wings or drummies

2 Tablespoons vegetable oil

1/4 cup water

1/4 cup Japanese whiskey (or whatever you can find)

2 Tablespoons soy sauce

1 tablespoon honey

1 teaspoon Sriracha

1/3 cup toasted black or white sesame seeds

1/3 cup loosely packed mint leaves

In a small bowl, mix the whiskey, honey, soy sauce, and Sriracha together. Set aside. Rinse the chicken with water and pat dry with paper towels and place on a baking sheet or large plate. The chicken must be completely dry or it will not brown properly.

Heat the oil over medium-high heat in a skillet large enough for the chicken to fit in one layer. Alternatively, you can work in two batches to cook the chicken. When the oil is hot, add the chicken wings and brown well on one side. Flip the chicken and brown the opposite side for about 1 minute then carefully add the whiskey-soy mixture. Next, add the water and  immediately cover the skillet, reduce the heat to low, and allow the chicken to cook for about 15 minutes. Remove the lid and increase the heat to high, stirring to coat the chicken with the whiskey-soy glaze. The glaze will reduce rather quickly, so be sure to stir and adjust heat as needed.

Add the sesame seeds and toss to coat. Transfer the wings to a serving platter and cover with any extra sauce left in the pan. Garnish with the mint leaves and serve.

Teriyaki Meatballs

Serves 6

2 pounds ground beef

1 yellow onion, chopped

1 Tablespoon dark miso paste

1/2 cup panko bread crumbs

2 tablespoons vegetable oil

2 Tablespoons whiskey, sake or plum wine (I’ve used each at different times and I like whiskey the best)

1 tablespoon hot water

1 tablespoon honey

3 teaspoons soy sauce

In a medium bowl, combine the ground beef, panko, egg, miso paste and onions. Use your hands to combine well. Roll into about 24 meatballs about 1 inch to 1 1/2 inches in size.

Heat the oil in a large skillet over medium-high heat. When hot, add the meatballs and allow to brown for 2 to 3 minutes. Meanwhile, combine the water, honey, soy sauce and whiskey in a small bowl and whisk to combine. Set aside. Turn the meatballs and brown until all sides are cooked.

Add the liquid to the pan and reduce the heat slightly. Cook for 2-3 minutes then increase the heat, allowing the liquid to reduce. Coat the meatballs with the sauce. Transfer to a platter and insert toothpicks into each meatball before serving.

Fried Guacamole Wontons

Serves 6

For the Guacamole:

2 avocadoes, diced

12 cherry tomatoes, diced

1/2 teaspoon onion powder and garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon cardamom powder

juice from 1/2 a lime

For the wontons:

1 1/2 cups guacamole

24 wonton wrappers

vegetable oil for frying

Combine the avocado, spices and lime juice in a bowl. Gently stir in the tomatoes. Season with salt.

On a work surface, lay the wonton wrappers out 6 at a time. Leave the rest covered well so they do not dry out. In the center of each wrapper, place a small scoop of guacamole. Use your finger to line the edges of the wrapper with water and fold into a triangle. Transfer the filled wontons to a plate and cover with saran wrap until ready to fry. Do not leave them under the saran wrap for more than 15 minutes or so as they may dry out and will not turn out well.

In a heavy sauce pan, fill with oil until it reaches about 1 1/2 inches deep. Heat over medium-high heat. Text by carefully placing the corner of a wonton in the oil. If it begins to bubble it is ready. Carefully place the wontons in the oil 3 or 4 at a time. If your skillet is big enough to hold more without crowding, you can add more. Allow the wontons to fry for about 30 seconds, flip, then another 30 seconds. The wontons should be a light golden brown and will be crispy. Transfer to a plate lined with paper towels.

When all the wontons are finished, transfer to a serving platter garnished with lime wedges and cherry tomatoes.

Yuzu Mojito

Serves 1

Zest from 1/2 a yuzu (or 1 tablespoon total zest from a grapefruit, lemon and orange)

mint leaves

cane sugar or regular sugar

3 oz. Prairie Vodka or white rum

Soda or Tonic water

In the bottom of a glass, muddle the zest with the mint leaves and vodka or rum. Add ice and fill the glass with tonic water. Serve!

Note: If you don’t like the zest floating in your drink, you can muddle the zest and alcohol in a separate glass, then strain it through a fine strainer into your serving glass. Muddle it with the mint at this point.

My secret project can now be revealed! Read on to find out exactly what it is…

Since Brad and I discovered the amazingness of yuzu, we had been thinking about the best possible way to take advantage of the unique flavor inside this intriguing citrus fruit. We toyed with the idea of making yuzu sorbet or ice cream after having it in a restaurant in Tokyo. Then, I thought about making yuzu curd…and am still thinking about it… But then the lightbulb went on and we decided to make limoncello. With yuzu. Aw yeah.

In this post are photos of the first day. I used 12 yuzu and one bottle of vodka. After peeling all of the yuzu with a vegetable peeler and scraping off the white pith, I placed the zest in a glass container that could be sealed tightly. I poured the vodka over the zest, sealed the top, and now we wait for 10 days before the next steps.

I’ll be keeping you all up to date with the whole process with photos and short posts until the final day! Stay tuned to see how it turns out!

Can’t wait to give a great toast with this stuff!