|Chef Dennis Chan whisks up some cotton candy for cocktails.|
|We soak, fill and fold.|
Here are the recipes for the Kicked-Up Martini and Seoulful Edamame.
Kicked-Up Martini1 serving
1 lime wedge
1 cucumber wedge
1/4 oz. simple syrup (equal parts water and sugar by volume boiled until syrup forms)
2 oz. vodka or sake
Begin by filling a glass with cotton candy.
Muddle lime and cucumber in bottom of a shaker. Add ice, vodka and syrup and shake well. Pour over cotton candy in a chilled glass and garnish with a lime wedge.
Stir. Cotton candy will dissolve.
Water for boiling
1 lb. frozen edamame, shell on.
Salt for seasoning
Seasame seeeds for garnishing
Korean Seoul BBQ Sauce
2TBS. Korean fermented hot pepper paste
3 TBS. sugar
2 TBS. soy sauce
1 tsp. rice wine vinegar
2 tsp. sesame oil
Whisk all ingredients for BBQ sauce. It comes out spicy so you might want to add the hot pepper paste a tablespoon at a time. Can be made a few days ahead and stored covered in the refrigerator.
Boil edamame until tender. Toss in salt then sauce. Garnish with sesame seeds and serve while warm.