Who says Mountain Dew is just for sipping? We’re shaking up your kitchen routine with 18 bold, refreshing recipes that transform this citrusy soda into everything from tangy glazes to fizzy marinades. Get ready to add a pop of unexpected flavor to your meals—these creative twists are perfect for adventurous home cooks looking to liven up their dishes. Let’s dive into these deliciously daring ideas!
Mountain Dew BBQ Glazed Chicken Wings
Delightfully unexpected yet undeniably delicious, these Mountain Dew BBQ Glazed Chicken Wings transform a nostalgic soda into a sophisticated glaze that caramelizes into a sticky-sweet, tangy coating with just a hint of citrus. Perfect for holiday gatherings or game-day feasts, they offer a playful twist on a classic that will have guests asking for the secret ingredient.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 pounds chicken wings, patted dry with paper towels for crispier skin
- 1 cup Mountain Dew, the original citrus flavor works best here
- 1 cup ketchup, I always use a high-quality brand for richer flavor
- 1/2 cup light brown sugar, packed firmly for that deep molasses note
- 1/4 cup apple cider vinegar, its brightness cuts through the sweetness beautifully
- 2 tablespoons soy sauce, low-sodium is my preference to control saltiness
- 1 tablespoon Worcestershire sauce, a dash more never hurts
- 2 cloves garlic, minced finely—fresh is essential for aromatic punch
- 1 teaspoon smoked paprika, it adds a subtle, warm depth
- 1/2 teaspoon black pepper, freshly ground for the best flavor
- 1 tablespoon vegetable oil, for a light, neutral coating on the wings
- 1/2 teaspoon salt, I use kosher salt for even seasoning
Instructions
- Preheat your oven to 400°F and line a large baking sheet with aluminum foil, then place a wire rack on top; this setup allows heat to circulate for even cooking and crispiness.
- In a medium saucepan over medium-high heat, combine the Mountain Dew, ketchup, brown sugar, apple cider vinegar, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, and black pepper.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until it thickens to a glaze consistency that coats the back of a spoon; a tip: avoid overcooking, as it can become too thick upon cooling.
- While the glaze simmers, pat the chicken wings dry thoroughly with paper towels, then toss them in a large bowl with the vegetable oil and salt until evenly coated.
- Arrange the wings in a single layer on the prepared wire rack, ensuring they aren’t touching to promote browning.
- Bake the wings in the preheated oven for 25 minutes, then flip each wing carefully using tongs for even crisping on both sides.
- Continue baking for another 15–20 minutes, until the wings are golden brown and reach an internal temperature of 165°F when checked with a meat thermometer.
- Remove the wings from the oven and immediately toss them in the warm glaze in a large bowl until fully coated; work quickly so the heat helps the glaze adhere.
- Return the glazed wings to the wire rack and bake for an additional 5 minutes to set the glaze, watching closely to prevent burning.
- Let the wings rest for 5 minutes before serving to allow the flavors to meld. Remarkably tender with a crackling exterior, these wings boast a complex sweet-tangy flavor that mellows into a subtle citrus undertone. Serve them piled high on a platter with celery sticks and blue cheese dressing for a refreshing contrast, or alongside pickled vegetables to cut through the richness.
Citrus Mountain Dew Cake with Lemon Frosting
Heralding the festive season with a surprising twist, this Citrus Mountain Dew Cake with Lemon Frosting marries nostalgic soda pop with elegant citrus notes for a dessert that’s both whimsical and sophisticated. Imagine a tender, moist crumb infused with bright, zesty flavors, all crowned by a silky, tangy frosting that dances on the palate. It’s a conversation-starting treat that elevates a classic soda into a refined celebration centerpiece.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a lighter texture
– 1½ cups granulated sugar, which I find balances the citrus perfectly
– 1 cup Mountain Dew soda, chilled and fizzing for maximum lift
– ½ cup unsalted butter, softened to room temperature for easy creaming
– 3 large eggs, also at room temperature to emulsify smoothly
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– Zest of 1 lemon, finely grated to release its aromatic oils
– 1 teaspoon pure vanilla extract, my go-to for depth of flavor
– For the frosting: 4 cups powdered sugar, sifted to avoid lumps; ½ cup unsalted butter, softened; 3 tablespoons fresh lemon juice, squeezed just before use for brightness; and 2 tablespoons Mountain Dew, reserved from the bottle for a subtle tang
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan, lining it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt until fully combined, ensuring no clumps remain.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar for 3–4 minutes, until pale and fluffy, which incorporates air for a tender cake.
4. Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated, then mix in the pure vanilla extract and finely grated lemon zest.
5. Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with the chilled Mountain Dew, beginning and ending with the flour, and mix on low speed just until smooth, being careful not to overmix to avoid a dense texture.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula, and tap the pan gently on the counter to release any air bubbles.
7. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes, then transfer it out of the pan to cool completely, which prevents sogginess.
9. For the frosting, in a clean bowl, beat the softened unsalted butter with an electric mixer on medium speed for 2 minutes until creamy, then gradually add the sifted powdered sugar, mixing on low to avoid a cloud of sugar.
10. Pour in the fresh lemon juice and reserved Mountain Dew, increase the speed to medium-high, and beat for 3–4 minutes until the frosting is light, fluffy, and holds soft peaks.
11. Once the cake is completely cool, spread the frosting evenly over the top with an offset spatula, creating gentle swirls for an elegant finish.
Beyond its vibrant appearance, this cake boasts a moist, springy crumb with a subtle effervescent lift from the soda, while the frosting adds a creamy, tangy contrast that cuts through the sweetness. Serve it chilled for a refreshing twist, or garnish with extra lemon zest and edible flowers to transform it into a stunning holiday centerpiece that delights both the eyes and taste buds.
Mountain Dew Pulled Pork Sliders
Crafted for those who appreciate bold flavor combinations, these Mountain Dew Pulled Pork Sliders transform a humble cut of pork into a sweet, tangy, and utterly irresistible party staple. The soda’s citrus notes and subtle sweetness create a caramelized glaze that clings to every tender shred of meat, making these sliders a guaranteed conversation starter at any gathering.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 3 pounds pork shoulder (also called pork butt), trimmed of excess fat—this well-marbled cut is essential for slow-cooked tenderness.
– 1 (12-ounce) can Mountain Dew, at room temperature to help it blend smoothly with other liquids.
– 1 cup ketchup, preferably a brand with a touch of sweetness to balance the acidity.
– ½ cup packed light brown sugar, which I find gives a richer caramel flavor than dark brown sugar here.
– ¼ cup apple cider vinegar, my go-to for its bright, fruity tang that cuts through the richness.
– 2 tablespoons Worcestershire sauce, adding a savory depth that rounds out the sauce beautifully.
– 1 tablespoon smoked paprika, for that essential smoky whisper without needing a grill.
– 2 teaspoons garlic powder, because fresh garlic can burn during the long cook.
– 1 teaspoon onion powder, which integrates more evenly than chopped onion in this application.
– 1 teaspoon kosher salt, plus more to taste at the end—I always use Diamond Crystal for its lighter texture.
– ½ teaspoon freshly ground black pepper, freshly cracked for the best aroma.
– 8 slider buns, lightly toasted just before serving for a crisp contrast.
– 1 cup prepared coleslaw, chilled and drained of excess liquid to prevent soggy buns.
Instructions
1. Pat the 3 pounds of pork shoulder completely dry with paper towels to ensure a good sear.
2. Season the pork shoulder evenly on all sides with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
3. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes until hot.
4. Sear the pork shoulder for 4-5 minutes per side, until a deep golden-brown crust forms—this builds foundational flavor.
5. While the pork sears, whisk together 1 can of Mountain Dew, 1 cup of ketchup, ½ cup of packed light brown sugar, ¼ cup of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of smoked paprika, 2 teaspoons of garlic powder, and 1 teaspoon of onion powder in a medium bowl until smooth.
6. Carefully pour the sauce mixture around the seared pork in the pot, scraping up any browned bits from the bottom with a wooden spoon.
7. Bring the liquid to a gentle simmer over medium heat, which should take about 3-4 minutes.
8. Cover the pot tightly with a lid and reduce the heat to low to maintain a bare simmer.
9. Cook the pork for 7-8 hours, turning it once halfway through, until it shreds easily with two forks—low and slow is key for melt-in-your-mouth texture.
10. Transfer the cooked pork to a large cutting board and let it rest for 10 minutes to allow the juices to redistribute.
11. While the pork rests, skim any excess fat from the surface of the sauce in the pot using a spoon.
12. Increase the heat under the sauce to medium and simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens to a glaze consistency that coats the back of a spoon.
13. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat or bone.
14. Return the shredded pork to the pot with the reduced sauce and toss until evenly coated, adding a pinch more salt if needed after tasting.
15. Lightly toast the 8 slider buns in a dry skillet over medium heat for 1-2 minutes per side until golden and crisp.
16. Assemble each slider by placing a generous portion of the saucy pulled pork on the bottom bun, topping it with 2 tablespoons of chilled coleslaw, and finishing with the top bun.
Know that each bite delivers a perfect harmony: the pork falls apart with a succulent, sticky-sweet glaze, while the cool, crunchy coleslaw provides a refreshing counterpoint. Serve these sliders immediately, perhaps with extra napkins and a side of crispy potato wedges, to fully appreciate their messy, irresistible charm.
Spicy Mountain Dew Margarita
Elevating the classic margarita with an unexpected twist, this Spicy Mountain Dew Margarita combines the nostalgic fizz of citrus soda with the bold kick of jalapeño for a truly memorable cocktail. Perfect for festive gatherings or a spirited evening at home, it’s a playful yet sophisticated drink that balances sweet, tart, and heat in every sip. Crafted with care, it transforms simple ingredients into a vibrant, conversation-starting libation.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup Mountain Dew soda, chilled (I find the citrus notes shine best when ice-cold)
– 4 oz silver tequila, preferably a smooth blanco variety for a clean finish
– 2 oz fresh lime juice, squeezed just before mixing to preserve its bright acidity
– 1 oz triple sec, my go-to for a subtle orange sweetness that complements the spice
– 1 small jalapeño pepper, thinly sliced (remove seeds for milder heat, or leave them in for an extra kick)
– 1 tbsp coarse salt, for rimming the glasses
– 1 lime wedge, for garnishing and adding a final zesty touch
– Ice cubes, as needed to chill the drink thoroughly
Instructions
1. Prepare two cocktail glasses by running the lime wedge around the rims to moisten them evenly.
2. Pour the coarse salt onto a small plate, then dip each glass rim into the salt, twisting gently to coat it fully for a savory contrast.
3. In a cocktail shaker, combine the silver tequila, fresh lime juice, and triple sec, ensuring all liquids are measured precisely for balance.
4. Add 3-4 slices of jalapeño pepper to the shaker, gently muddling them with a spoon to release their oils without crushing them too finely, which can make the drink overly spicy.
5. Fill the shaker halfway with ice cubes, then seal it tightly and shake vigorously for about 15 seconds, until the outside feels frosty—this chills the mixture quickly and helps meld the flavors.
6. Strain the shaken mixture into the prepared glasses, using a fine mesh strainer to catch any jalapeño bits for a smoother texture.
7. Top each glass with ½ cup of chilled Mountain Dew soda, pouring slowly to preserve its carbonation and create a lively fizz.
8. Stir each drink gently with a cocktail spoon to integrate the soda without losing its effervescence, a tip that ensures every sip is evenly flavored.
9. Garnish each glass with a lime wedge and an additional jalapeño slice on the rim for visual appeal and an extra hint of heat.
10. Serve immediately, ideally with the glasses chilled beforehand to keep the drink refreshingly cold.
A harmonious blend of effervescence and warmth, this margarita delights with a crisp, bubbly texture that gives way to a subtle, lingering spice. The jalapeño infuses each sip with a gentle heat that pairs beautifully with the sweet-tart notes of Mountain Dew, making it an ideal choice for summer barbecues or cozy winter nights by the fire. For a creative twist, try serving it alongside spicy snacks like chips and salsa to enhance the playful contrast of flavors.
Mountain Dew Jelly Shots
Whimsically bridging the gap between nostalgic convenience and contemporary cocktail culture, these Mountain Dew Jelly Shots offer a surprisingly sophisticated twist on a beloved citrus soda. Their vibrant, chartreuse hue and delightfully wobbly texture transform a simple gelatin dessert into a playful, conversation-starting treat perfect for festive gatherings. With just a few carefully chosen ingredients, you can craft these effervescent bites that capture the iconic, citrusy zest of Mountain Dew in a delightfully jiggly form.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups Mountain Dew, preferably chilled straight from the can for maximum fizz
– 3 tablespoons unflavored powdered gelatin—I find the powdered variety dissolves more evenly than sheets for this recipe
– 1/2 cup granulated sugar, which balances the soda’s tang without overpowering it
– A pinch of fine sea salt, my secret for subtly enhancing all the citrus notes
– Fresh lime zest from one lime, finely grated for a bright, aromatic finish
Instructions
1. Pour 1 cup of the chilled Mountain Dew into a small saucepan and sprinkle the 3 tablespoons of unflavored powdered gelatin evenly over the surface. Let it bloom for 5 minutes until the granules look swollen and have absorbed the liquid. Tip: Blooming the gelatin ensures a smooth, lump-free set.
2. Place the saucepan over low heat and warm the mixture gently for 3-4 minutes, stirring constantly with a whisk until the gelatin dissolves completely and the liquid becomes clear. Do not let it boil, as high heat can break down the gelatin’s setting power.
3. Whisk in the 1/2 cup of granulated sugar and the pinch of fine sea salt until fully dissolved, about 1 minute of stirring.
4. Remove the saucepan from the heat and stir in the remaining 1 cup of chilled Mountain Dew and the finely grated zest from one lime. Tip: Adding cold soda here helps cool the mixture quickly for pouring.
5. Carefully pour the liquid into a 9×9-inch baking dish or 12 individual shot glasses. Tip: For easy removal, lightly spray the dish with cooking spray first.
6. Refrigerate the jelly shots for at least 4 hours, or until fully set and firm to the touch.
7. Once set, cut the jelly into 1-inch squares if using a dish, or simply serve the shot glasses as is.
Slightly springy yet beautifully tender, these jelly shots deliver a burst of bright, citrus-forward flavor with every quivering bite. Their effervescent quality remains surprisingly intact, creating a uniquely refreshing texture. For a creative presentation, serve them on a chilled platter garnished with thin lime wheels or alongside other soda-inspired gelatin desserts for a colorful, retro-themed spread.
Baked Mountain Dew Ham with Pineapple Glaze
Kindly imagine a holiday centerpiece that marries nostalgic sweetness with savory sophistication—this Baked Mountain Dew Ham with Pineapple Glaze transforms a classic spiral-cut ham into a surprisingly elegant showstopper. The citrusy soda caramelizes into a sticky, golden crust, while pineapple juice adds a tropical brightness that cuts through the richness perfectly. It’s a playful yet polished twist destined to become a conversation piece at your festive table.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8–10 lb) fully cooked, spiral-cut ham—I find the pre-sliced variety makes for effortless serving.
– 2 cups Mountain Dew soda, preferably chilled straight from the can for maximum fizz.
– 1 cup pineapple juice, using 100% juice without added sugar for the best natural sweetness.
– 1 cup light brown sugar, packed firmly—dark brown sugar works too for a deeper molasses note.
– 1/2 cup Dijon mustard, my secret for adding a tangy depth that balances the sweetness.
– 1/4 cup unsalted butter, cut into small cubes and kept cold until use.
– 1 teaspoon ground cloves, just a pinch to infuse warm, aromatic spice.
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third of the oven.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan lined with heavy-duty aluminum foil for easy cleanup.
3. In a medium saucepan over medium-high heat, combine the Mountain Dew, pineapple juice, brown sugar, Dijon mustard, and ground cloves.
4. Bring the mixture to a gentle boil, stirring frequently with a whisk until the sugar fully dissolves, about 3–4 minutes.
5. Reduce the heat to medium-low and simmer the glaze, uncovered, until it thickens slightly and reduces by one-third, approximately 10 minutes. Tip: For a smoother glaze, strain it through a fine-mesh sieve to remove any undissolved spice clumps.
6. Remove the saucepan from the heat and whisk in the cold butter cubes until fully melted and incorporated, creating a glossy, emulsified glaze.
7. Brush half of the warm glaze evenly over the entire surface of the ham, making sure to coat between the spiral slices.
8. Cover the ham loosely with foil and bake in the preheated oven for 60 minutes.
9. Carefully remove the foil and brush the ham with the remaining glaze. Tip: Basting every 15 minutes here ensures a deeply caramelized, sticky exterior.
10. Increase the oven temperature to 375°F (190°C) and bake, uncovered, for an additional 30 minutes, or until the ham is heated through and the glaze is bubbly and dark golden brown. Tip: Use an instant-read thermometer inserted into the thickest part (avoiding bone) to confirm it reaches 140°F (60°C).
11. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing along the pre-cut spirals.
Just out of the oven, the ham boasts a crackly, sweet-tart crust that gives way to tender, juicy meat infused with citrusy undertones. Serve it warm, garnished with fresh pineapple rings and a drizzle of the reduced pan juices for an extra layer of flavor, or pair it with creamy mashed potatoes to soak up every last bit of that irresistible glaze.
Mountain Dew Citrus Marinade for Shrimp
Keen to elevate your seafood game with an unexpected twist? This Mountain Dew Citrus Marinade for Shrimp transforms the classic soda into a vibrant, tangy bath that tenderizes and infuses plump shrimp with a sweet-citrus glow, perfect for festive gatherings or a quick weeknight delight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
- 1 pound large raw shrimp, peeled and deveined (I prefer wild-caught for their firm texture)
- 1 cup Mountain Dew soda (chilled straight from the can works best for maximum fizz)
- 2 tablespoons fresh lime juice (about 1 juicy lime, squeezed just before using)
- 2 cloves garlic, minced (freshly minced garlic adds a pungent kick)
- 1 teaspoon smoked paprika (my go-to for a subtle smoky depth)
- 1/2 teaspoon kosher salt (coarse salt dissolves beautifully in the marinade)
- 2 tablespoons extra virgin olive oil (for sautéing—it’s my kitchen staple)
- Fresh cilantro leaves, for garnish (a handful adds a bright, herbal finish)
Instructions
- In a medium bowl, combine the Mountain Dew, lime juice, minced garlic, smoked paprika, and kosher salt, whisking until the salt fully dissolves.
- Add the peeled and deveined shrimp to the bowl, ensuring each piece is submerged in the marinade. Tip: For optimal flavor, marinate the shrimp in the refrigerator for exactly 15 minutes—any longer can make the texture mushy due to the soda’s acidity.
- Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Remove the shrimp from the marinade using tongs, letting excess liquid drip off, and discard the remaining marinade. Tip: Pat the shrimp dry with a paper towel to prevent splattering and ensure a crisp sear.
- Place the shrimp in the skillet in a single layer, cooking for 2 minutes on one side until they turn pink and opaque around the edges.
- Flip each shrimp with tongs and cook for an additional 1–2 minutes until fully opaque and firm to the touch. Tip: Avoid overcrowding the skillet; cook in batches if needed to maintain even heat.
- Transfer the cooked shrimp to a serving plate and garnish immediately with fresh cilantro leaves.
Here, the shrimp emerge with a succulent, springy texture, glazed in a subtle sweetness from the soda that balances the smoky paprika and zesty lime. Serve them over a bed of cilantro-lime rice or skewered as appetizers, where their vibrant color and playful flavor will spark conversation at any table.
Tangy Mountain Dew Coleslaw
Beyond the realm of traditional coleslaw lies a vibrant, effervescent twist that marries crisp vegetables with the citrusy zing of an unexpected ingredient. This Tangy Mountain Dew Coleslaw offers a refreshing departure from the ordinary, where the soda’s bright notes elevate the creamy dressing into something truly memorable. It’s a playful yet sophisticated side dish that promises to be the conversation starter at any summer gathering, from backyard barbecues to elegant picnics.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 small head of green cabbage, finely shredded—I find the texture is best when sliced thinly by hand rather than using a food processor, which can make it too watery.
– 2 large carrots, peeled and grated—look for vibrant orange carrots; they add a beautiful color contrast.
– 1/2 cup mayonnaise, preferably full-fat for a richer, creamier consistency that holds up well.
– 1/4 cup Mountain Dew soda, chilled—this is the secret ingredient that brings a delightful tang and subtle sweetness.
– 2 tablespoons apple cider vinegar, which I always keep on hand for its balanced acidity that brightens dressings without overpowering.
– 1 tablespoon granulated sugar, to harmonize the flavors and offset the vinegar’s sharpness.
– 1/2 teaspoon celery seed, a classic addition that adds a warm, earthy note to the slaw.
– 1/4 teaspoon freshly ground black pepper, for a gentle kick that enhances the overall profile.
– 1/4 teaspoon kosher salt, to season the vegetables and help draw out their natural juices.
Instructions
1. In a large mixing bowl, combine the shredded cabbage and grated carrots, tossing them gently with your hands to distribute evenly.
2. Sprinkle the kosher salt over the cabbage and carrot mixture, then set it aside for 10 minutes—this step helps soften the vegetables and release excess moisture, preventing a soggy slaw.
3. While the vegetables rest, whisk together the mayonnaise, Mountain Dew, apple cider vinegar, granulated sugar, celery seed, and black pepper in a medium bowl until the dressing is smooth and fully emulsified.
4. After 10 minutes, use your hands or a clean kitchen towel to squeeze the cabbage and carrot mixture firmly, removing as much liquid as possible; this ensures the slaw stays crisp and doesn’t become watery when dressed.
5. Pour the prepared dressing over the squeezed vegetables, using a spatula to fold everything together until every strand is evenly coated.
6. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 1 hour before serving—chilling allows the flavors to meld beautifully and the vegetables to absorb the dressing.
7. Just before serving, give the coleslaw a final gentle stir to redistribute any settled dressing.
A crisp, lively texture defines this coleslaw, with the cabbage retaining a satisfying crunch against the creamy, effervescent dressing. The Mountain Dew imparts a subtle citrus undertone that brightens each bite, making it an ideal accompaniment to grilled meats or as a topping for pulled pork sandwiches. For a creative twist, serve it in individual lettuce cups or alongside spicy fried chicken to balance the heat with its cooling tang.
Mountain Dew Candied Sweet Potatoes
Savoring the unexpected fusion of nostalgic soda and earthy sweetness, this Mountain Dew Candied Sweet Potatoes recipe transforms a classic holiday side into a contemporary conversation piece. The citrusy, effervescent notes of the soda create a glossy, caramel-like glaze that clings to tender sweet potato wedges, offering a playful twist on tradition that’s sure to delight both adventurous eaters and purists alike. It’s a dish that bridges generations, blending comfort with a dash of modern whimsy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 pounds sweet potatoes, peeled and cut into 1-inch wedges—I find this size ensures even cooking without falling apart.
– 1 cup Mountain Dew (12 fl oz can), which provides a bright, citrusy base for the glaze.
– 1 cup light brown sugar, packed—its molasses notes deepen the caramel flavor beautifully.
– 4 tablespoons unsalted butter, cut into small pieces; I always use high-quality butter for a richer finish.
– 1 teaspoon vanilla extract, my secret for adding a warm, aromatic touch.
– 1/2 teaspoon salt, to balance the sweetness and enhance the potatoes’ natural flavor.
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Arrange the sweet potato wedges in a single layer in the prepared dish, ensuring they aren’t overcrowded for even roasting.
3. In a medium saucepan over medium heat, combine the Mountain Dew, brown sugar, butter, vanilla extract, and salt, stirring gently until the butter melts completely.
4. Bring the mixture to a simmer, then reduce the heat to low and cook for 5–7 minutes, stirring occasionally, until it thickens slightly into a syrup—watch for bubbles to slow and the liquid to coat the back of a spoon.
5. Pour the warm glaze evenly over the sweet potatoes, using a spoon to coat each wedge thoroughly for maximum flavor absorption.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes to steam the potatoes until tender when pierced with a fork.
7. Remove the foil and increase the oven temperature to 400°F (205°C), then bake uncovered for an additional 10–15 minutes until the glaze bubbles and the edges caramelize to a golden brown.
8. Let the dish rest for 5 minutes before serving to allow the glaze to set slightly, making it easier to handle.
Creating this dish yields sweet potatoes with a tender, melt-in-your-mouth interior and a sticky, glossy exterior that shimmers with citrus undertones. Consider serving it warm alongside roasted turkey or as a standout side at potlucks, where its unique flavor profile sparks curiosity and compliments.
Fizzy Mountain Dew Sorbet
Beneath the shimmering surface of this unconventional dessert lies a playful alchemy that transforms a beloved citrus soda into an ethereal frozen confection. This Fizzy Mountain Dew Sorbet captures the vibrant, electric essence of the iconic beverage, reimagined with a sophisticated, crystalline texture that dances on the palate. It’s a nostalgic yet refined treat, perfect for surprising guests or indulging in a moment of whimsical culinary creativity.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups Mountain Dew (I find the original flavor works best for its bright citrus notes, but feel free to experiment with Code Red for a berry twist)
– ¾ cup granulated sugar (using superfine sugar here helps it dissolve more quickly for a smoother sorbet)
– ¼ cup fresh lemon juice (about 2 medium lemons, squeezed—I always roll them on the counter first to maximize juice yield)
– 1 tablespoon light corn syrup (this little bit is my secret for preventing ice crystals and ensuring a silky texture)
Instructions
1. In a medium saucepan, combine 2 cups of Mountain Dew, ¾ cup granulated sugar, and ¼ cup fresh lemon juice.
2. Place the saucepan over medium heat and stir constantly with a whisk until the sugar fully dissolves, which should take about 3–4 minutes—do not let it boil to preserve the soda’s effervescent quality.
3. Remove the saucepan from the heat and whisk in 1 tablespoon of light corn syrup until it’s completely incorporated.
4. Pour the mixture through a fine-mesh sieve into a large bowl to catch any undissolved sugar bits or pulp, ensuring a perfectly smooth base.
5. Let the mixture cool to room temperature on the counter for 20 minutes, then cover it tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
6. Transfer the bowl to the refrigerator and chill for at least 4 hours, or preferably overnight, until it’s thoroughly cold—this step is crucial for efficient freezing in the ice cream maker.
7. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it thickens to a soft-serve consistency.
8. Transfer the sorbet to an airtight container, smoothing the top with a spatula, and freeze for another 3–4 hours until firm enough to scoop.
9. For serving, let the sorbet sit at room temperature for 5–10 minutes to soften slightly, making it easier to portion into bowls or cones.
Yet this sorbet delights with its light, airy texture that melts into a burst of tangy citrus, leaving a subtle fizz on the tongue. Serve it in chilled coupe glasses garnished with a twist of lemon zest, or for a playful twist, pair it with salty pretzel sticks to balance the sweetness. Its vibrant hue and refreshing finish make it an unexpected finale to summer gatherings or a cheeky treat that bridges childhood nostalgia with adult sophistication.
Mountain Dew Glazed Donuts
Radiating with unexpected sophistication, these Mountain Dew Glazed Donuts transform a nostalgic soda into an elegant pastry. The citrusy soda creates a glaze that shimmers with effervescent sweetness, while the fried dough provides a tender, cloud-like foundation. This playful yet polished treat proves that humble ingredients can yield extraordinary results.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 3½ cups all-purpose flour, plus extra for dusting—I always keep mine in an airtight container to prevent clumping
– 1 cup whole milk, warmed to 110°F for optimal yeast activation
– ½ cup granulated sugar, which I prefer for its fine texture that dissolves seamlessly
– 2 large eggs at room temperature—they incorporate better into the dough when not chilled
– ¼ cup unsalted butter, melted and slightly cooled to avoid scrambling the eggs
– 2¼ teaspoons active dry yeast, the backbone of our fluffy donuts
– 1 teaspoon fine sea salt, my go-to for even distribution
– 2 cups Mountain Dew, reduced to ½ cup for a concentrated glaze—the citrus notes are essential
– 2 cups powdered sugar, sifted to eliminate any lumps for a silky finish
– Vegetable oil for frying, about 4 cups to maintain a consistent 350°F temperature
Instructions
1. In a large bowl, combine the warmed milk, granulated sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Whisk in the eggs and melted butter until fully incorporated.
3. Gradually add the flour and salt, mixing with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and roll it out to ½-inch thickness on a floured surface.
7. Use a 3-inch round cutter to cut out donuts, re-rolling scraps once for minimal waste.
8. Place the cut donuts on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
9. In a heavy-bottomed pot, heat the vegetable oil to 350°F, using a thermometer for accuracy.
10. Fry the donuts in batches of 3 for 1 minute per side until golden brown, adjusting heat to maintain temperature.
11. Drain the fried donuts on a wire rack set over a baking sheet to keep them crisp.
12. While the donuts cool slightly, simmer the Mountain Dew in a saucepan over medium heat until reduced to ½ cup, about 10 minutes.
13. Whisk the reduced Mountain Dew into the powdered sugar until a smooth glaze forms.
14. Dip each warm donut top into the glaze, letting excess drip off before returning to the rack.
15. Allow the glaze to set for 10 minutes before serving.
Zesty and utterly delightful, these donuts boast a crackly glaze that gives way to a pillowy interior. The Mountain Dew imparts a subtle citrus tang that balances the richness, making them irresistible with a morning coffee or as a whimsical dessert. For a festive twist, sprinkle with lime zest or serve alongside a chilled glass of the soda for a full-circle experience.
Sweet and Sour Mountain Dew Meatballs
Glistening with a glossy, caramel-hued glaze that catches the light, these Sweet and Sour Mountain Dew Meatballs transform a nostalgic soda into an unexpectedly sophisticated centerpiece. The effervescent citrus notes of the soda meld with savory pork and a tangy-sweet sauce, creating a playful yet polished dish perfect for holiday gatherings or adventurous weeknight dinners. This recipe balances whimsy with culinary technique, resulting in meatballs that are tender, flavorful, and utterly conversation-starting.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ pounds ground pork (I prefer an 80/20 blend for optimal juiciness)
– ½ cup panko breadcrumbs (these create a lighter texture than traditional breadcrumbs)
– 1 large egg, lightly beaten (room temperature eggs incorporate more smoothly)
– 2 cloves garlic, minced (freshly minced garlic offers the best aromatic punch)
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup Mountain Dew soda (chilled straight from the can for maximum fizz)
– ½ cup ketchup (I use a natural brand for a cleaner tomato flavor)
– ¼ cup rice vinegar
– ¼ cup light brown sugar, packed
– 2 tablespoons soy sauce (low-sodium is my go-to for better sauce control)
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons vegetable oil (for a neutral, high-heat sear)
– 2 green onions, thinly sliced (for a fresh, colorful garnish)
Instructions
1. In a large mixing bowl, combine the ground pork, panko breadcrumbs, beaten egg, minced garlic, kosher salt, and black pepper using your hands until just incorporated—overmixing can make the meatballs tough.
2. Shape the mixture into 1 ½-inch meatballs, placing them on a parchment-lined baking sheet; you should have about 24 meatballs.
3. In a medium saucepan over medium heat, whisk together the Mountain Dew, ketchup, rice vinegar, brown sugar, and soy sauce until the sugar dissolves completely, about 3 minutes.
4. In a small bowl, create a slurry by stirring the cornstarch and cold water until smooth, then whisk it into the saucepan to prevent lumps.
5. Bring the sauce to a gentle simmer, stirring frequently, and cook until it thickens slightly and coats the back of a spoon, about 5 minutes; remove from heat and set aside.
6. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Working in batches to avoid crowding, add the meatballs to the skillet and sear until golden brown on all sides, about 6-8 minutes total, turning them gently with tongs for even browning.
8. Tip: Reduce the heat to medium if the oil starts to smoke, ensuring the meatballs cook through without burning.
9. Return all seared meatballs to the skillet, then pour the prepared sauce over them, coating each one evenly.
10. Simmer the meatballs in the sauce over medium-low heat, uncovered, for 10-12 minutes, basting occasionally with a spoon, until the sauce reduces to a sticky glaze and the meatballs reach an internal temperature of 165°F on an instant-read thermometer.
11. Tip: Let the meatballs rest in the sauce for 5 minutes off the heat before serving to allow the flavors to meld and the texture to firm up slightly.
12. Transfer the meatballs to a serving platter, garnish with sliced green onions, and serve immediately.
13. Tip: For an elegant presentation, skewer individual meatballs with decorative picks and arrange them over a bed of jasmine rice or alongside crisp vegetable crudités.
Kissed with a sticky, glossy sheen, these meatballs offer a delightful contrast of textures—tender and juicy interiors wrapped in a slightly caramelized exterior. The sauce delivers a vibrant sweet-and-sour punch, with the Mountain Dew’s citrusy effervescence cutting through the richness of the pork. Serve them as a playful appetizer at a festive gathering or as the star of a casual dinner paired with steamed broccoli and fluffy white rice for a meal that surprises and satisfies in equal measure.
Mountain Dew Infused Cupcakes with Lime Zest
Offering a playful twist on classic baking, these Mountain Dew Infused Cupcakes with Lime Zest transform a beloved citrus soda into a surprisingly sophisticated dessert. The bright, effervescent notes of the soda meld beautifully with the tart lime zest, creating a uniquely refreshing treat that’s perfect for summer gatherings or nostalgic indulgence. With a tender crumb and zesty frosting, these cupcakes are sure to spark conversation and delight at any table.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for a lighter texture)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature (this ensures smooth creaming)
– 2 large eggs, at room temperature (they incorporate better into the batter)
– ¾ cup Mountain Dew soda (use the original flavor for that classic citrus kick)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– Zest of 2 limes (freshly grated for maximum aroma)
– 1 cup powdered sugar
– 4 tbsp unsalted butter, softened
– 2 tbsp Mountain Dew soda
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until well combined.
3. In a large mixing bowl, use an electric mixer to cream ½ cup softened unsalted butter and 1 cup granulated sugar on medium speed for 3-4 minutes, until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating on low speed after each addition until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture in three additions, alternating with ¾ cup Mountain Dew soda, beginning and ending with the dry ingredients, and mix on low speed just until combined.
6. Fold in the zest of 2 limes gently with a spatula to distribute evenly without overmixing.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. For the frosting, in a medium bowl, beat 4 tbsp softened unsalted butter with an electric mixer on medium speed for 2 minutes until smooth.
11. Gradually add 1 cup powdered sugar and 2 tbsp Mountain Dew soda, beating on low speed until combined, then increase to high speed for 2-3 minutes until fluffy.
12. Frost the cooled cupcakes with the prepared frosting using a piping bag or spatula.
Vibrant and effervescent, these cupcakes boast a moist, tender crumb that’s perfectly balanced by the zesty lime and subtle soda tang. Serve them chilled for a refreshing twist, or garnish with extra lime slices and a sprinkle of zest to elevate the presentation at your next brunch or picnic.
Crispy Mountain Dew Fried Chicken
Delightfully unexpected yet undeniably delicious, this Crispy Mountain Dew Fried Chicken transforms a nostalgic soda into a surprisingly sophisticated marinade. The carbonated citrus notes tenderize the chicken while adding a subtle brightness that cuts through the rich, golden crust.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 lbs total) – I find thighs stay juicier than breasts for frying.
- 2 cups Mountain Dew – use the classic citrus flavor for the best result.
- 1 cup all-purpose flour – spooned and leveled for accuracy.
- 1/2 cup cornstarch – this is my secret for an extra-crispy, shatteringly light coating.
- 1 tbsp garlic powder
- 1 tbsp smoked paprika – it adds a wonderful depth.
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 large egg – I prefer room temperature eggs here for easier mixing.
- 4 cups vegetable oil (for frying) – peanut oil is my go-to for its high smoke point and neutral flavor.
Instructions
- Place the chicken thighs in a large, shallow dish and pour the 2 cups of Mountain Dew over them, ensuring they are fully submerged.
- Cover the dish with plastic wrap and refrigerate for exactly 25 minutes to marinate; the citric acid will begin to tenderize the meat.
- While the chicken marinates, in a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tbsp garlic powder, 1 tbsp smoked paprika, 2 tsp kosher salt, and 1 tsp black pepper until fully combined.
- In a separate shallow bowl, vigorously whisk 1 large egg until uniform and frothy.
- Remove the chicken from the Mountain Dew marinade and pat each piece completely dry with paper towels; a dry surface is crucial for the coating to adhere properly.
- Dredge each dried chicken thigh first in the seasoned flour mixture, coating all sides, then dip it into the beaten egg, letting any excess drip off.
- Immediately return the egg-coated chicken to the flour mixture for a second coating, pressing gently to ensure a thick, even layer of breading clings to the meat.
- Place the breaded chicken on a wire rack set over a baking sheet and let it rest for 10 minutes; this helps the coating set and prevents it from falling off during frying.
- Pour 4 cups of vegetable oil into a large, heavy-bottomed Dutch oven or deep fryer and heat over medium-high heat until it reaches 350°F on a deep-fry thermometer.
- Carefully lower 2 pieces of chicken into the hot oil using tongs, frying for 6-7 minutes, flipping once halfway through, until the exterior is a deep, golden brown and an instant-read thermometer inserted into the thickest part reads 165°F.
- Transfer the fried chicken to a clean wire rack set over a paper towel-lined baking sheet to drain; repeat the frying process with the remaining 2 pieces of chicken.
- Let the chicken rest on the rack for 5 minutes before serving to allow the juices to redistribute.
Succulent and impossibly crisp, each bite offers a perfect harmony of savory, well-seasoned crust and tender, citrus-kissed meat. The subtle effervescent tang from the Mountain Dew makes it uniquely refreshing, perfect for serving atop a buttermilk waffle with a drizzle of hot honey or alongside a bright, vinegar-based slaw to cut the richness.
Mountain Dew Citrus Punch with Fresh Berries
Mountain Dew Citrus Punch with Fresh Berries emerges as a vibrant, effervescent celebration of citrus and summer berries, offering a refreshing twist on classic punch that’s both playful and sophisticated. This bubbly concoction marries the nostalgic zing of Mountain Dew with the natural sweetness of fresh berries, creating a drink that’s as visually stunning as it is delicious. Perfect for gatherings or a sunny afternoon treat, it’s a delightful way to elevate your beverage game with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups Mountain Dew, chilled—I find the classic version works best for its balanced citrus notes.
– 2 cups mixed fresh berries (such as strawberries, blueberries, and raspberries), rinsed and patted dry; using a mix adds lovely color and flavor variety.
– 1/4 cup fresh lime juice, squeezed from about 2-3 limes—freshly squeezed makes all the difference for brightness.
– 2 tablespoons granulated sugar, or adjust slightly if your berries are very sweet.
– Ice cubes, as needed for serving; I prefer large cubes to prevent quick dilution.
– Fresh mint leaves for garnish, a handful adds a fragrant, elegant touch.
Instructions
1. In a large pitcher, combine the chilled Mountain Dew and fresh lime juice, stirring gently to mix without losing too much carbonation.
2. Add the granulated sugar to the pitcher, stirring continuously for about 30 seconds until fully dissolved to avoid any graininess in the final drink.
3. Gently fold in the mixed fresh berries, being careful not to crush them to maintain their shape and texture in the punch.
4. Tip: For enhanced flavor, let the mixture sit in the refrigerator for 10 minutes to allow the berries to infuse their sweetness into the liquid.
5. Fill serving glasses with ice cubes, leaving about an inch of space at the top for the punch.
6. Pour the Mountain Dew and berry mixture evenly into each glass, using a spoon to help distribute the berries if needed.
7. Tip: To keep the punch chilled longer, pre-chill the glasses in the freezer for 5-10 minutes before serving.
8. Garnish each glass with a few fresh mint leaves, gently pressing them to release their aroma without bruising.
9. Tip: Serve immediately to enjoy the maximum fizziness, as the carbonation will gradually decrease over time.
Oozing with juicy berry bursts and a lively citrus sparkle, this punch delights with a crisp, effervescent texture that’s both refreshing and invigorating. Consider serving it in clear glassware to showcase the vibrant reds and blues of the berries, or add a splash of sparkling water for a lighter twist on hot days.
Bubbly Mountain Dew Bread Pudding
Venturing beyond traditional dessert boundaries, this Bubbly Mountain Dew Bread Pudding transforms a nostalgic soda into an unexpectedly sophisticated treat. The citrusy effervescence of the soda infuses the custard with a bright, tangy sweetness, while the bread soaks it all up to create a delightfully moist and tender texture. It’s a playful yet polished twist on a classic comfort dessert that’s sure to spark conversation at any gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf (about 12 ounces) of day-old brioche or challah bread, torn into 1-inch pieces—stale bread absorbs the custard beautifully, creating the ideal texture.
– 2 cups Mountain Dew, preferably chilled—its bright citrus notes are the star here, so I always use the original formula.
– 4 large eggs, at room temperature for easier blending into a smooth custard.
– 1 cup granulated sugar, which balances the soda’s tang with just the right sweetness.
– 1 cup heavy cream, adding a luxurious richness that complements the bubbles.
– 1 teaspoon pure vanilla extract, my go-to for enhancing the overall flavor profile.
– ½ teaspoon fine sea salt, to heighten all the other ingredients subtly.
– 2 tablespoons unsalted butter, melted, for greasing the baking dish to prevent sticking.
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s fully heated for even baking.
2. Lightly brush a 9×13-inch baking dish with the melted unsalted butter, coating the bottom and sides thoroughly.
3. In a large mixing bowl, combine the torn brioche pieces and pour the 2 cups of Mountain Dew over them, gently tossing to coat every piece evenly—this initial soak helps the bread absorb the soda’s flavor deeply.
4. In a separate bowl, whisk together the 4 room-temperature eggs, 1 cup granulated sugar, 1 cup heavy cream, 1 teaspoon pure vanilla extract, and ½ teaspoon fine sea salt until the mixture is smooth and homogenous, with no streaks of egg visible.
5. Pour the custard mixture over the soaked bread in the baking dish, using a spatula to press down gently so all pieces are submerged and evenly distributed.
6. Let the mixture sit for 15 minutes at room temperature, allowing the bread to fully absorb the custard for a moist, cohesive pudding—this resting period is key to avoiding a dry texture.
7. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the center is set but still slightly jiggly when gently shaken.
8. Remove from the oven and let cool on a wire rack for at least 20 minutes before serving to allow the custard to firm up slightly for easier slicing.
Generously slice this pudding while still warm to reveal its soft, custard-soaked interior. The Mountain Dew imparts a subtle citrus zing that cuts through the richness, creating a uniquely refreshing dessert. For an elegant presentation, drizzle with a citrus glaze or serve alongside a scoop of vanilla bean ice cream to complement its bubbly essence.
Mountain Dew Teriyaki Salmon
Venture beyond traditional teriyaki with this surprisingly sophisticated Mountain Dew Teriyaki Salmon, where the citrusy pop of the iconic soda creates a glossy, caramelized glaze that perfectly complements the rich, flaky fish. This unexpected fusion elevates a weeknight staple into a conversation-starting centerpiece, balancing sweet, savory, and tangy notes with effortless elegance. It’s a playful yet polished dish that proves culinary creativity can spring from the most delightful of inspirations.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) skin-on salmon fillets, patted very dry with paper towels for the crispiest skin
– 1 cup Mountain Dew (I find the original, non-diet variety works best for its classic citrus flavor and sugar content)
– 1/2 cup low-sodium soy sauce, my go-to for better control over saltiness
– 1/4 cup packed light brown sugar, which helps create that beautiful, sticky glaze
– 2 tablespoons rice vinegar, for a necessary bright acidity
– 2 teaspoons finely grated fresh ginger, about a 1-inch knob—fresh makes all the difference
– 2 cloves garlic, minced (I always use fresh, never jarred, for the most aromatic punch)
– 1 tablespoon cornstarch mixed with 1 tablespoon cold water, my trusty slurry for instant thickening
– 1 tablespoon avocado oil or another high-smoke-point oil, perfect for searing without burning
– 1 teaspoon toasted sesame seeds and 2 thinly sliced green onions, for a fresh, colorful finish
Instructions
1. In a medium saucepan over medium-high heat, combine the Mountain Dew, soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely.
2. Reduce the heat to medium-low and let the sauce simmer uncovered for 10 minutes, allowing it to reduce by about one-third and the flavors to meld. You should see slow, steady bubbles.
3. While the sauce simmers, pat the salmon fillets thoroughly dry with paper towels on all sides. This crucial step ensures a proper sear and prevents steaming. Season both sides of the fillets lightly with a pinch of salt.
4. In a small bowl, whisk together the cornstarch and cold water until completely smooth to create a slurry. Tip: Always mix cornstarch with a cold liquid first to prevent lumps in your sauce.
5. After the sauce has simmered for 10 minutes, give the cornstarch slurry a quick re-stir and slowly drizzle it into the simmering saucepan while whisking constantly. Continue to cook for 1-2 minutes, whisking continuously, until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon. Remove the pan from the heat and set aside.
6. Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers, about 2 minutes. Carefully place the salmon fillets in the skillet skin-side down. Do not move them for 4-5 minutes to allow a deep golden-brown crust to form.
7. Using a thin spatula, gently flip the salmon fillets. Tip: If the skin sticks, it likely needs another 30-60 seconds to release naturally. Cook on the flesh side for 3-4 minutes for medium doneness, or until the internal temperature reaches 125°F when checked with an instant-read thermometer inserted into the thickest part.
8. Reduce the skillet heat to low. Pour the prepared teriyaki glaze over and around the salmon fillets. Tip: Spoon the glaze over the top of the fillets a few times to ensure even coating. Let the salmon warm in the sauce for 1 final minute, just until everything is heated through.
9. Transfer the glazed salmon to serving plates. Spoon any remaining sauce from the skillet over the top. Garnish immediately with the sliced green onions and a sprinkle of toasted sesame seeds.
Yielded from the glaze, the salmon boasts a lacquered, sticky-sweet exterior that gives way to tender, moist flakes within. The Mountain Dew imparts a subtle, bright citrus undertone that cuts through the richness, while the seared skin provides a delightful textural contrast. For a creative presentation, serve it atop a mound of jasmine rice to soak up the extra sauce, or alongside crisp, quick-pickled vegetables to balance the sweetness.
Zesty Mountain Dew Popsicles
A refreshing departure from the ordinary, these Zesty Mountain Dew Popsicles transform a beloved citrus soda into a sophisticated frozen treat, perfect for adding a playful spark to summer gatherings. Their vibrant hue and effervescent flavor profile offer a delightful contrast to more traditional desserts, creating an instant conversation starter. This simple recipe requires minimal effort but yields maximum, crowd-pleasing results.
Serving: 8 popsicles | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups Mountain Dew (I find the classic, chilled version works best for a clean, crisp flavor)
– 1/4 cup freshly squeezed lime juice (about 2 medium limes, juiced—the fresh acidity is non-negotiable for balancing the sweetness)
– 2 tablespoons granulated sugar (adjust this slightly if you prefer a less sweet pop, but it helps prevent an icy texture)
Instructions
1. In a medium pitcher or large measuring cup with a pour spout, combine the 2 cups of chilled Mountain Dew, 1/4 cup of freshly squeezed lime juice, and 2 tablespoons of granulated sugar.
2. Whisk the mixture vigorously for about 1 minute, or until the sugar is completely dissolved and no granules remain at the bottom of the pitcher. (Tip: Using superfine sugar can speed up this dissolving process.)
3. Carefully pour the blended liquid into 8 standard popsicle molds, filling each cavity to about 1/4 inch from the top to allow for expansion during freezing.
4. Gently insert popsicle sticks into the center of each mold. (Tip: If your sticks tend to float, try partially freezing the mixture for 20-30 minutes first to create a slushy base that will hold them upright.)
5. Place the filled molds on a level shelf in your freezer.
6. Freeze the popsicles completely for a minimum of 6 hours, or preferably overnight, until they are solid throughout.
7. To unmold, run the outside of each popsicle mold under warm tap water for 10-15 seconds, then gently pull on the stick to release. (Tip: Avoid using hot water, as it can melt the popsicle’s surface too quickly and compromise its shape.)
Luminous and crackling with citrusy zest, these popsicles offer a uniquely fizzy, sherbet-like texture that melts delightfully on the tongue. For an elegant presentation, serve them nestled in a bed of crushed ice or garnish each with a thin twist of lime peel just before serving to accentuate their bright, refreshing character.
Summary
Never underestimate the versatility of Mountain Dew! This roundup proves it’s a secret weapon for adding a bold, citrusy kick to everything from glazes to cocktails. We hope these 18 refreshing recipes inspire your next kitchen adventure. Give one a try, leave a comment with your favorite, and don’t forget to share the fun on Pinterest!
