Franken-food – it’s … ALIVE! Or the trend is, at least, and it doesn’t seem to be losing any traction.
Franken-foods are mash-ups of two or more culinary favorites into one wild dish, like a turducken or a macaroni and cheese pizza. Recently, desserts have been receiving renewed focus in the franken-food world. These mash-ups take two tasty treats and combine their powers of deliciousness into a super dessert!
Bakeries and restaurants alike are just beginning to incorporate franken-desserts into their menus in a big way. Get ahead of the tread and get acquainted with these six very popular favorite choices.
Freakshakes are for anyone with a major sweet tooth. Originally created by Australian restaurant Pâtissez, these monstrous desserts are like a shake mixed with a sundae, served in a giant mug and topped with a variety of ridiculous toppings. Stuff like spoonfuls of Nutella, thick toasted marshmallow, crunchy salted pretzels… really, the sky’s the limit! And since they’re now making their way to the US, American diners are starting to try the freakshakes for themselves.
After cronuts (croissants mixed with donuts) won pastry-lovers’ hearts several years ago, everyone has been looking for its successor. Well, they’ve found it in the sconut. That’s right — it’s a scone donut. Whether for breakfast or for tea time, these are a natural hit. Sconuts are often baked rather than fried, to keep that scone-y texture.
Another donut hybrid well worth your time? The duffin. This donut and muffin mash-up is sticky and sugary, and also usually features a jam filling to go with the cakey texture of the crumb. They’re then dipped in butter and coated in caster sugar. London bakery Bea’s of Bloomsbury claims the creation of this mash-up and has been selling them since 2011, but you’re starting to see them pop up across the pond.
Savory ice cream
For those whose sweet tooth is not quite so intense, remember that desserts don’t always have to be sugary sweet. For instance, savory ice cream is starting to rise in popularity in restaurants across the country. Taking flavors you’d usually find in an appetizer or entree and highlighting it in dessert can seem a little wild, but foodies with complex palates are eating it up … literally! Next time you’re in New York, check out The Black Ant, which features a rotating selection of sophisticated savory ice cream flavors like sweet corn and jalapeno-cucumber.
Believe it or not, you don’t have to wait until Girl Scout Cookie season to satisfy your craving for samoas, that carmely, coconutty, chocolatey favorite. And samoa apples also reunite that classic combo — apples and caramel. After cutting the apple into cross sections, core the center with a small round cookie cutter or a melon baller so takes the slices have the shape of a samoa cookie. Then just spoon warm caramel (with coconut mixed in) and drizzle a little chocolate on top. It’s like a caramel apple and samoa cookie in one tasty treat!
Want to take a look at a few more crazy foodie mash-ups?