Smoke and Mirrors

The Bomb


Photo Courtesy of Laura Goldenberger

One of the hottest trends is colored smoke bombs. Unlike the powder used in color runs, this colored smoke doesn’t adhere to anything and is just simply that, smoke. Billowy wisps of your décor color can set off a table setting, a photo backdrop and of course, you’re entertainment.

Tip Courtesy of Wedd Book

Mirror Mirror

Photo Courtesy of Olga Noskova

Give your guests the smoke and mirrors treatment when you deliver a mirrored glaze cake.

Ingredients:
Gelatin 12 g
Sugar 150 g
75 g water
150 g of glucose syrup or corn syrup
150 g of white chocolate
100 g of condensed milk
food coloring
Directions:

1. Soak the gelatin sheets in water.

2. In a saucepan combine sugar, water and glucose syrup (in the extreme case, replace or invert molasses corn syrup).
3. Put on the fire and warm the mixture to dissolve the sugar. Add the squeezed gelatin and mix.
4. White Chocolate smash into pieces and melt in a water bath or in a microwave short pulses for 15 seconds (warm up, got, mixed, repeated).
5. Pour condensed milk chocolate mass and carefully syrup in a thin stream. Stir.
6. In the mixture, add food coloring.

7. Mix the icing immersion blender. It is important that the mixture does not appear a lot of bubbles, otherwise they will remain on the dessert. So keep the blender almost vertically and do not lift it high, so he did not get out on the surface of the mass.

Sweet & Savory Smoke

Photo Courtesy of Elana Lepkowski

Smoked ice transforms your cocktail from sweet to savory just by melting ice. This Hazy Sunset is perfect for creating a little magic

Ingredients

 

For Smoked Ice:

1 tray ice cubes

Wood chips for smoking

For the Cocktail:

1 1/2 ounces light rum, such as 10 Cane

1/2 ounce overproof rum, such as Lemon Hart Demerara

2 ounces pineapple juice

1/2 ounce freshly squeezed lime juice from 1 lime

1/4 ounce simple syrup (see note above)

2 dashes Angostura bitters

Ice

Smoked ice cubes

Fresh cherry, pineapple chunk, and mint sprig, for garnish

 

Directions

  1. For Smoked Ice: Place ice cubes in baking dish or pie plate. Following instructions of your smoker, heat wood chips until smoking. Set dish of ice in smoker, cover, and smoke until ice has melted, 10 to 20 minutes. Alternatively, line bottom of roasting pan with aluminum foil and arrange 1/2 cup wood chips on one side of pan. Using a butane torch or long-reach lighter, carefully burn wood chips until smoking but not in flames. Carefully set rack in roasting pan, set dish of ice on rack opposite the wood chips, cover, and smoke until ice has melted, 10 to 20 minutes.
  2. Pour smoked water into ice-cube tray and freeze.
  3. For the Cocktail: Add both rums, pineapple juice, lime juice, simple syrup, and bitters to a cocktail shaker and fill 2/3 full with non-smoked ice. Shake until well chilled, about 20 seconds. Add smoked ice cubes to a double rocks glass, and strain cocktail into glass. Garnish with a cherry, pineapple chunk, and mint sprig. Serve immediately.

Reflections

Photo Courtesy of Will Ragozzino

 

This interactive rainfall wall, dubbed a Wonder Wall by 3M, captures guests colorful body movements on the screen, creating a mirrored reflection.

 

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