arthur_p_dent

Korean Potato Salad
Total Time 45 minutes (plus 1 hour for chilling) 6 servings

Ingredients

1 small red onion, finely chopped
2 Persian cucumbers, halved lengthwise, thinly sliced crosswise
1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
1 lb. russet potatoes (about 2 medium), peeled, cut into 8 equal pieces
2 large eggs, rinsed
1 cup fresh corn kernels (from about 1 ear; optional)
½ cup mayonnaise
2 Tbsp. unseasoned rice vinegar or distilled white vinegar
1 Tbsp. plus 1 tsp. sugar
1 tsp. yellow mustard (such as French’s)

Preparation

Step 1 - Place 1 small red onion, finely chopped, 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise, 1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl and massage until vegetables look shiny and are just starting to release some liquid. Let sit while potatoes cook to allow vegetables to soften further and release more liquid (at least 15 minutes).
Step 2 - Place 1 lb. russet potatoes (about 2 medium), peeled, cut into eight equal pieces, in medium saucepan and pour in cold water to cover by 2". Season generously with salt and bring to a simmer over medium-high heat. Carefully lower 2 large eggs, rinsed, into pan. If using 1 cup fresh corn kernels (from about 1 ear), add to pot. Cover and cook, adjusting heat as needed to maintain a simmer, 10 minutes (exactly). Using a slotted spoon, transfer eggs to a bowl of ice water. Slide a skewer into a potato piece; there should be no resistance. If potatoes aren’t tender, continue cooking until they are, up to 5 minutes longer. Drain cooked potatoes and corn (if using) in a fine-mesh sieve; return to pot.
Step 3 - Peel eggs and add to pot with potatoes. Using a potato masher or fork, smash eggs and potatoes until broken up into small, irregular pieces (exact size doesn’t matter).
Step 4 - Drain vegetables in same sieve, squeezing fistfuls very hard to remove excess liquid. Add to potato mixture along with ½ cup mayonnaise, 2 Tbsp. unseasoned rice vinegar or distilled white vinegar, 1 Tbsp. plus 1 tsp. sugar, 1 tsp. yellow mustard (such as French’s), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; mix well with a rubber spatula to combine (potatoes will break up further and become creamy). Taste and season with more salt if needed. Transfer potato salad to an airtight container, cover, and refrigerate until cold, at least 1 hour, before serving.

Do ahead: Salad can be made 2 days ahead. Keep chilled.

Lemon Meringue Pie Cocktail
Yield: 4 dessert cocktails Prep: 30 minutes Chill time (Optional): 1 hour Cook: 10 minutes Total Time: 1 hour 40 minutes

Ingredients:

1 cup lemon curd store-bought or homemade lemon curd
180 mL vodka 6 fl oz
120 mL limencello 4 fl oz
60 mL freshly squeezed lemon juice 2 fl oz
Ice optional
simple syrup optional
Swiss meringue topping (for 4 cocktails)
2 egg whites 60 mL
100 g white sugar ½ cup
¼ tsp cream of tartar
1 pinch sea salt
Garnishes
4 lemon oatmeal lace cookies or any kind of plain wafer / or biscoff cookie

Instructions:

In a large jug or blender jug, place the lemon curd, vodka, limoncello, and lemon juice.
1 cup lemon curd, 180 mL vodka, 120 mL limencello, 60 mL freshly squeezed lemon juice
Blend until combined with a blender or stick blender.
Taste and add more simple syrup or lemon juice to get the desired tangy / sweetness flavor balance.
simple syrup
If using immediately, add a generous amount of ice and stir to chill the cocktail.
Ice
Immediately strain the drink into 4 cocktail glasses.
Alternatively, you can cover the mixture and place it in the fridge to chill, so you can serve it later.
Swiss meringue topping
Follow my step by step recipe to make swiss meringue for more detailed tips. Since this is only for 2 egg whites, it'll be easier to make the meringue with a hand mixer. For 4 or more egg whites, use a stand mixer. It can be made with a whisk too, but this will take a while. Use a large balloon whisk to make the process easier by hand.
Make the swiss meringue just before you’re ready to serve the cocktail.
In a small pot, place some water (about 2 – 3 inches) and bring it to a simmer over medium heat.
In a clean metal bowl, place the egg whites, cream of tartar, salt, and sugar. Whisk together to mix all the ingredients.
2 egg whites, 100 g white sugar, ¼ tsp cream of tartar, 1 pinch sea salt
Place the bowl over the simmering pot of water and whisk the egg white and sugar mixture continuously until the mixture registers between 170 – 175°F with an instant read thermometer. The time will depend on the heat and the bowl size, but it usually takes me about 10 minutes for 2 egg whites.
Once the correct temperature is reached, remove the bowl from the heat and whisk with an electric hand whisk on high speed until the meringue forms stiff peaks.
Use immediately.
Assembly
Divide the chilled lemon meringue martini between 4 glasses.
Top it with a generous dollop of the swiss meringue and use a kitchen torch to caramelize the surface.
Garnish with a lemon oat lace cookie, or alternatively serve with a wafer or biscoff cookie.
4 lemon oatmeal lace cookies