Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.
Because surely the pairing of dessert sweets and various types of beer is without a doubt the best idea of all time, there exists BeerCandy. It’s available as chocolate-covered caramels in tasty-sounding flavors like Dark Chocolate Raspberry Lambic and White Chocolate I.P.A., or as hard candy “Hopdrops” made with American Casade hop oil. Easily on track to be among the most unusual (but somehow kinda right) gifts you give this season.
This one will probably surprise no one reading this. In a world that is swollen with bacon that tastes like stuff and stuff that tastes like bacon, it hardly seems like a stretch at all. Hate it or love it, though, bacon-flavored Jello has arrived and seems to be winning few friends, if this Food Republic article or its showing at San Francisco’s recent Bacon Takedown are any indication. The article does bear the distinction however of making me want to get the phrase “Jiggly Abomination” onto a t-shirt, stat.
Via Food Republic
Bourbon and Guinness Marshmallows
The confectioners at Wondermade.com could have stopped when they perfected their handcrafted marshmallows that taste like Pumpkin Pie. They could have stopped the day they got the Honey Pear-flavored marshmallow down to a science. Luckily they did not rest on those laurels, instead going on to produce ‘mallows that taste of Guinness and ones infused with Maker’s Mark Kentucky bourbon. Sold sixteen 1 x 1-inch squares to a box, these seem a great way to add a whiff of adult sensibility to that next plate of s’mores or cup of steaming hot chocolate.
Via Cool Material
Eight Nights of Latkes
On December 8th in NYC, popular Jewish American bistro Kutsher’s Tribeca kicks off its 2012 “Eight Nights of Latkes” promotion to celebrate the Jewish holiday Hanukkah, which begins at sundown that evening. That means that every night from December 8th to December 15th, the menu will honor the occasion, also known as the Festival of Lights, with a different latke. The toppings and flavors represented range from the mild chive, braised leek, and wild mushroom latke to a powerful pastrami-smoked duck, pear butter, and sour cherry offering. My interest, and doubtless that of innumerable others ranges from “Must get!” to “Let’s go there now!”