While Jessica Seinfeld and other nutrition minded moms are sneaking carrots and other foods loathed by children into their casseroles, a counterinsurgency of foodies are slipping candy and other sweets into otherwise healthy recipes.
The Dessert for Breakfast blog features a recipe for Candy Salad that pairs Skittles with wild arugula, purple basil leaves, shaved fennel and pomegranate seeds. The salad was a happy accident after a guest brought Skittles to the blogger’s Halloween dinner party and she decided to dot her salad with them. To the hostess’s delight, she found the Skittles added “a bit of nuanced novelty and surprise to an otherwise straightforward autumn salad.”
Marshmallow Matzo Balls?
Most people are familiar with marshmallows melted into their Thanksgiving yams — but not in their carrot soup. A recipe for Carrot, Cardamom, and Marshmallow Soup in the Daily Candy blog features a home-made Aleppo marshmallow made from egg whites, sugar, Aleppo (Syrian dried chili flakes), cornstarch and gelatin. This sweet and spicy soup, created by Brad Farmerie of the Saxon + Parole restaurant in New York City, replaces the predictable dumpling with a whimsical marshmallow.
Even though quesadilla contains the Spanish word for cheese in its name, a food columnist for Babble 86ed the gooey dairy product for her daughter’s after-school snack, subbing Nutella and bananas for the tortilla filling. She resourcefully concocted this recipe for Nutella Quesadillas when her impatient offspring was unwilling to wait for her to whip up crepe batter. “Everything melted together and it was like a crispy sandwich that was completely delicious,” she wrote.
Adding sugar to otherwise healthy recipes is not totally novel. The Monte Cristo sandwich is a classic case of turning a savory deli sandwich into a pastry. Instead of plain old bread, the sandwich requires the bread to be dipped into an egg and milk batter a la French toast, fried until crispy and sprinkled with confectioner’s sugar. If that’s not sweet enough, it’s usually served with a side of jam or jelly. Derived from a French sandwich called Croque Monsieur, the dish popped up in the states around 1910 and has been a popular menu staple at the Blue Bayou restaurant in Disneyland since the 1960s.
Why stop at the Monte Cristo? Subway is adding Fritos to its sandwiches. Could a ham and chocolate bar sub be far behind? With pizza chains already topping pies with melted marshmallows and chocolate sauce, it’s not a matter of if, but when.
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