Tuesday, July 19, 2011

Thursty TUESdays - Potent Potter

Hermione sipping on butterbeer.

How many of you saw Harry Potter last weekend? Here's a better question: how many of you wished you could see, hear, feel, and taste everything that was in Harry Potter this weekend?

As a kid, I was obsessed with books that vividly described food being consumed (or longed for) by the characters. I remember fantasizing about the Turkish delight I read about in The Lion, the Witch, and the Wardrobe and the powder-covered gel cubes with which the White Witch lured Edmund. I would imagine how the sugar plums the kids ate in Mary Poppins and the various gateaux ever-present in Disney movies would taste.


Admittedly, I have neither read nor watched the Harry Potter series for no good reason. But, I am aware that very traditional British foods and some new incarnations abound in J.K. Rowling's stories. One of these is butterbeer, a cold, creamy, and frothy drink, which, according to my scant HP research, is served at the Three Broomsticks. It is, apparently, the most popular food item at the Wizarding World of Harry Potter in Florida, and is served in both regular and frozen varieties finished with a whipped topping. Though not the biggest Harry Potter fan, I'd love to try out this butterbeer recipe posted on the Fox News website. For the spiked version, add a bit of rum or butterscotch schnapps for a yummy little treat!


BUTTERBEER

Start to finish: 1 hour (10 minutes active)
Servings: 4

Ingredients
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream, divided
- 1/2 teaspoon rum extract
- Four 12-ounce bottles cream soda

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

3. Once the mixture has cooled, stir in the rum extract.

4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. 

5. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

6. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. 

7. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.


No comments:

Post a Comment

Merci beaucoup!

 
09 10