Sunday, November 14, 2010

It's the Most Wonderful Time of the Year

As most of you know, the most-anticipated day of my year is only 4 days away.

Harry Potter and the Deathly Hallows Part 1 is coming out.

So to celebrate, my family had a Harry Potter day today. We had a Harry Potter feast, a Harry Potter movie marathon (we made it through the 4th movie), and read Harry Potter 7 in preparation for Friday.

For dinner, we wanted to make Harry Potter food, so I found this website that listed every food that they ate in the books. So our main course was pork chops, roast potatoes, peas, biscuits, and, of course, butterbeer (which they ate at Hogwarts).

For our appetizer, we had french onion soup, because Kreacher makes that dish for Harry, Ron, and Hermione in the 7th book.

And for dessert, we ate trifle.

I was in charge of making the butterbeer. I found a recipe online that looked good, so we decided to try it. I ran into a few bumps along the way, like not having vanilla extract or a candy thermometer, but I had good substitutions.
(If you can't tell, it's a meat thermometer.)

It took kind of a long time to make, but it was sooooo worth it. The butterbeer was very delicious.



It was a very fun day full of Harry, Ron, Hermione, good food and drinks, and family. And I will definitely update you on how the 7th movie is. I can't wait!

Here's the recipe for you to try:

Butterbeer

Time to make: 1 hour

Servings: 4

Ingredients
  • 1 cup light or dark brown sugar
  • 2 TBSP water
  • 2 TBSP butter
  • 1/2 teaspoon cider vinegar
  • 1 cup heavy cream (divided into 1/2 cups)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon pumpkin pie spice (to taste)
  • Four 12-ounce bottles cream soda
Directions:

Step 1: In a small saucepan, combine the brown sugar and water. Over Medium heat, bring to a gentle boil, stirring often, until the mixture reads 240F on a candy thermometer.

Step 2: Stir in the butter, cider vinegar, and 1/2 cup of the heavy cream. Set aside to cool to room temperature.

Step 3: Once the mixture has cooled, stir in the vanilla extract and pumpkin pie spice (to taste). Place in refrigerator until cool.

Step 4: In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until thickened.

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

4 comments:

  1. Oh. My. Gosh. Jen. Now I am totally making butterbeer for FHE tonight. Wait, that sounds weird to make beer for FHE. But I'm doing it, and it's all your fault.

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  2. P.S. Did a meat thermometer work? cuz that's what I have.

    P.P.S You rock my socks and I love ya tons.

    P.P.S.S.S.S Actually, that's all. I just wanted an excuse to say P.P.S.S.S.

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  3. You probably already made the butterbeer, but the meat thermometer kind of worked... it didn't reach all the way to 240 degrees. But 240 degrees is the soft ball stage... so if you know how to do that, that's how we ended up gaging it.

    And i love you tons too. :)

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  4. The butterbeer was perfect; it will definitely be a new holiday tradition. Thanks for sharing!

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