Candy Sushi

When I finally landed a job as a fashion assistant, my young mind never thought about the uneasiness that would accompany it. Steaming clothes and packing shoe boxes with stilettos that never fit back into the box the same way they came provided my eager contribution to the shoot culminating in the most breathtaking photographs—the tear sheets of which I hoped to one day proudly present to a fashion editor at Conde Nast. I loved these long days of creation even if I sometimes felt as if I stood on the outside of it all. After long mornings that crept into early afternoons, we broke briefly for lunch which consisted of delicious sandwiches and colorful salads where lettuce took a backseat to whole grains and crunchy chopped vegetables courtesy of a high-end Manhattan caterer. The photographer, assistants, stylists, makeup artists and models sauntered over to the food carefully placing just a small amount onto good-quality plastic plates; I could not imagine that they were not as light-headed from hunger as I felt. Perhaps if no one was watching, these same people would mercilessly devour the feast. I nibbled at my sandwich and dot of salad and swallowed gulpfuls of Diet Coke while eyeing the decadent cheesecake brownie bars trying to figure out how I would break off a few pieces as the afternoon waned, so I would be satiated, yet make it look like not a morsel had been touched.

Such was my fashion world. 

Today, I find the thought of my twenty-something nerves amusing; however, the discomfort I experienced during those lunchtime conversations still feels utterly real. The talk centered around people I did not know and musical artists and songs I could never find on any radio station. Ultimately, the conversation moved to stories of extravagant trips to destinations like Paris, London, Milan, Egypt, and Asia as if such travels were a quick jaunt to Connecticut. I nodded and smiled, feigning familiarity like I personally knew of such places that I had never been.  

Then came another catered lunch, this time at the beach down the Jersey Shore, on a cold windy April day when the photographer blurted out that while he appreciated all the places he had visited, nothing could compare to Disney World. I could not conceal my wry smile for this off-the-cuff comment during a fashion lunch finally conjured up something relatable. I listened for gasps among the crowd upon hearing the confession, but only calculated silence hung in the air as a flood of memories crashed into my mind. The first vacation our family ever took was to The Magic Kingdom just a few years after the park had its grand opening when there was no Epcot, Animal Kingdom, Boardwalk or Blizzard Beach. We stayed at the famed Contemporary in the Magic Kingdom, our room just a quick walk to the lagoon where I shuffled my little feet through the pure white man-made sand that felt as soft as feathers. My parents were mesmerized by the Monorail and its track that went THROUGH the hotel. The experience became even more “magical” on the occasions  my husband Adam and I took our children there. During our last trip, we ate dinner at the California Grill at the top of the Contemporary. The coveted tables set by the windows at the perimeter of the restaurant allows diners a magnificent view of the nightly fireworks exploding over Cinderella’s castle. On that night, the kids topped off their dinner with candy sushi executed as brilliantly as only Disney could. I’ve recreated this dessert for my son Christian’s birthday and as a treat for end-of-the-year school parties, and it has never failed to impress. It’s not creme brûlée in stunning Paris; it’s sugary candy in fantasy Florida. What’s best about life is that there is room for both.

Check out The Pembrooke Place on Instagram for the video of how to prepare the sushi:  

https://www.instagram.com/thepembrookeplace/

Candy Sushi

Packaged Rice Krispie Treats

Swedish Fish

Twizzlers

Fruit Roll-ups

For Sashimi: Cut the Rice Krispie Treats into small rectangles and place a Swedish fish on top.

For Sushi: Slice a rice Krispie treat in half and press down to expand each square. Place a Twizzler on the Rice Krispie Treat and fold the rice over the Twizzler so the Twizzler is surrounded by the Rice Krispie Treat. Roll the candy log in a Fruit Roll-up and slice into small pieces.

For wasabi whipped cream

1/2 cup of whipping cream

2 tablespoons confectioners sugar

1-2 drops of green food coloring

Beat all ingredients until still peaks form

Serve with “soy sauce” (chocolate syrup) “ginger” (watermelon Jolly Rancher Fruit Roll-Ups) and don’t forget the chop sticks!