Ok, so we are doing an Easter potluck at my office and I have apparently become known for doing slightly creative things. I want to take it up a notch with a little molecular gastronomy, especially since most of my co-workers don't even know what it is.
I am thinking of carrot juice caviar (seems simple enough). The next idea is what to serve it with. My thought thus far is mimicking sushi. Here is my thought:
Sushi rice wrapped around ham and then topped with the carrot caviar which will cover the ham and make it look like a sushi roll topped with salmon roe. Instead of fish and roe, the eaters will get ham and carrots. The idea has been floated around of making a balsamic vinegar reduction as using that as a play on soy sauce.
Thoughts on this dish or other suggestions for the carrot caviar?