Enjoy this serving from our archive, a bite originally published in our Summer 2012 digital issue.
ROASTED PEPPER CAVIAR
Start to finish: 1 hour
Servings: 1/2 cup
In a 1-pint glass measuring cup combine roasted peppers, lemon zest, lemon juice and 1 tablespoon water. Blend with hand blender until liquefied.
Dissolve one packet sodium alginate in 5 ounces with a hand blender. Pour into a small saucepan and bring to a boil. Remove from heat and let cool. Mix with roasted pepper puree in equal proportions.
In a deep glass bowl dissolve one packet calcium lactate in 4 cups water. Fill the pipette with the pepper puree and add to calcium lactate solution in drops. The best results and shape are obtained by holding the pipette horizontally, keeping it close to the surface of the calcium lactate solution. With just a pipette or two of practice you will be making perfect faux caviar!
Remove with the pierced spoon or use a small tea strainer. Continue until pepper puree and sodium alginate mixture is used up.
Chef's Note: Extra caviar can be stored with any remaining puree for up to three days.
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