Cucumber-Shiso Shooter

I love cucumbers in the summer. My favorite preparation is the cold soup made with mint and honeydew. This is sort of a simpler version of it. I absolutely love cucumber water, it has an amazing sweet subtlety that is as indescribable as it is refreshing. Paired with the spiced-cured plums it makes a nice aperitif for a hot summer day. I grate the cubcumber into a seive and put it over a bowl to collect the water. You could also puree it altogether with the shiso and strain out the solids to fold into a risotto to finish or something, but I prefer this way. I like using english cucumbers because they have a little sweeter flavor.

Cucumber Shiso Shooters

Cucumber water:
2 large cucumbers
small pinch salt
small pinch sugar
1/4 tsp lemon juice
2 shiso leaves, fine chiffonade plus 2 more for serving

Combine the ingredients in a blender and puree. Serve well chilled.

for the brined plums:
1 large plum, semi-ripe
1 qt water
2 c. salt
1 1/2 Tbs allspice berries
1 tsp cloves
1 tsp whole black peppercorns

Slice the plum into wedges with the skin on. In a dry skillet heat the spices until fragrant and grind. Combine all the ingredients in a bowl or appropriate container and allow to sit at room temperature 24 hours. Serve at this time or refrigerate. Serve room temp.

to make this a little more interesting, shave a 4" piece of daikon radish. Poach until softened in a mixture of 2 parts rice vinegar, 1 part salt, 1/2 part sugar. Puree the cured plums and wrap in the daikon wrapper. With the plum-daikon dumpling you could omit the shot glass entirely and serve the cucumber as the sauce under the ravioli.

For serving:

Serve the cucumber water in a 1 1/2 oz shot glass. Place a whole shiso leaf on a small plate with the shot glass on top. Arrange 2 plum wedges fanning out from the shot glass. Sprinkle with lemon zest.