Thursday, May 19, 2011

Move over Britney Spears, it's this pop-culture icon who's really heating up the charts - er, menus! Cotton Candy is back and it's sleeker, sexier and edgier than ever before. Gone are the days of the innocent spun sugar on a stick routine - oh, no - this new breed of Cotton Candy finds itslef paired with the likes of foie gras, mojitos and even sold "a la carte" by the bowl.

Daring Yumologists the world over, including the illustrious Chef Jose Andres, are using cotton candy as an unsuspecting accompaniment to haute cuisine. New York's chic Four Season's Restaurant even keeps a reserve of cotton candy on tap for customers who know how to order off the menu.

So take this childhood favorite and give it a grown up twist. A simple way to start off would be to substiture cotton candy for simple syrup in many exotic drink recipes. Your eyes and tastebuds wont believe the results, and the kid inside of you will shout hooray as you relive your youth while enjoying you're legal.

Bottoms up!

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