Spring Forward With These 8 Futuristic Party Foods (Slideshow)
March 10, 2017
Bring daylight saving time into your kitchen with molecular gastronomy
Spring Forward With These 8 Futuristic Party Foods
Angela’s Arch Cocktail
Bring your favorite grill flavors to your cocktail with the help of a smoking gun. Even in the spring, this sensational drink will bring you memories of an autumn campfire.
For the Angela’s Arch Cocktail recipe, click here.
BLT: Bacon, Lettuce, & Tomato Caviar
If you thought you couldn’t reinvent the BLT, think again. This whimsical recipe uses cold oil, agar-agar, and a tomato puree to create a “caviar” and an innovative appetizer.
For the BLT: Bacon, Lettuce, & Tomato Caviar recipe, click here.
Cucumber Nitrogen Mojito
A refreshing frozen mojito gets launched into the future with the help of liquid nitrogen. Just be careful when using this molecular gastronomy technique; liquid nitrogen is incredible dangerous when it comes in contact with skin.
For the Cucumber Nitrogen Mojito recipe, click here.
Homemade Pop Rocks
Pop Rocks may be a favorite candy from the ‘80s, but there’s actually a lot of cool science going on behind them. This homemade version uses citric acid to create pockets of carbonation and that signature effervescent feeling.
For the Homemade Pop Rocks recipe, click here.
Peanut Butter Blini With Jelly Caviar
Another innovative take on a classic sandwich, this PB&J-inspired appetizer uses agar-agar to create jelly fruit pearls. Being a molecular gastronomist has never been so fun, easy, and family-friendly.
For the Peanut Butter Blini With Jelly Caviar recipe, click here.
Tapioca maltodextrin can turn any fatty liquid into powder — including a pepperoni-infused butter. Use this marvel of modern cuisine to top popcorn or potato chips at any watch party.
For the Pepperoni Powder recipe, click here.
Salad of Zucchini, Corn, and Smoked Yogurt
Have a meaty salad that’s vegetarian-friendly with the bold, charred flavors of a smoked yogurt (made with a smoking gun). This refreshing side is perfect for any springtime barbecue.
For the Salad of Zucchini, Corn, and Smoked Yogurt recipe, click here.
Sea Scallop Benedict with Potato Cakes, Spicy Sausage, and Lobster Foam
Wow your guests at your next brunch with this David Burke dish. Foam is a playful, impressive way to create a restaurant-quality dish, and this twist on the classic eggs Benedict delivers.
For the Sea Scallop Benedict with Potato Cakes, Spicy Sausage, and Lobster Foam recipe, click here.