My life has been a flurry of holidays, busyness, fall cleaning, and fevers, which is why there has been no blogging. But the festivities have produced four recipes that I would like to immortalize.
Butterbeer
(Published originally by FoxNews after the Harry Potter World of Wizarding opening. Can be served chilled, as here, or warm... or even frozen.)
-In a small, heavy-bottomed saucepan, combine 1 cup brown sugar with 2 tablespoons water. Bring to a gentle boil and stir often until temperature reaches 240F.
-Stir in 6 tablespoons butter, 1/2 teaspoon salt, 1/2 teaspoon cider vinegar, and 1/4 cup cream, until butter is melted.
-Set mixture aside to cool, then add in 1/2 teaspoon rum extract.
-In a mixing bowl, beat 1/2 cup cream with 2 tablespoons of the butterrum mixture until beginning to whip, but not completely into a whipped cream.
-To serve, divide butterrum into four large ale mugs, and stir in 1 cold bottle of cream soda (total 4) to each mug. Top with whip.
My Favorite Candy
-On wax paper, set out 100 un-broken, small pretzels.
-Dip a corner of each pretzel into your favorite peanut butter, and don't overdo it. Lay back out as your go.
-Melt 2 bars dark chocolate, either in a microwave, a double-boiler, or--my preferred--a convection oven, stirring frequently.
-Dip the peanut butter corner of each pretzel into the chocolate to coat the corner. Lay back out as your go.
-In a small, heavy-bottomed saucepan, stir together 3/4 cup sugar, scant 1/2 cup brown rice syrup, pinch of salt, and 1/4 cup cream. Bring to 240F.
-Add in another 1/4 cup cream and a dash of vanilla. Continue heating until 260F.
-Remove caramel from heat and let sit just until right consistency. When it is still liquid but not too runny, quickly dip with a spoon and drizzle caramel over all the pretzels.
-Let pretzels sit until completely hardened. When done, transfer to a seal-able container and eat at leisure.
Refrigerator Caramel Fudge
-In a heavy-bottomed sauce pan, combine 2 1/2 cups sugar and 1/2 cup cold water. Bring to a boil and let boil for 9 minutes without stirring.
-Add 2 cups cream, 2 teaspoons vanilla, and 1/2 teaspoon salt. Boil slowly until 235F, which should take 1/2 hour-2 hours.
-Turn out in a "walled" container lined with wax paper.
-Store in the fridge and cut off a piece whenever you fancy one.
Cream and Wine Risotto OR Blue Cheese and Walnut Risotto
-In a large sauce pan, saute a small minced onion and 2 cloves slivered garlic in 3 tablespoons olive oil and 1 tablespoon butter.
-Add 3 cups arborio rice and stir into oil.
-Add 1 cup white wine and simmer until absorbed, stirring frequently.
-Continue to add chicken stock by the 1/2 cup every time the rice has almost absorbed the liquid. You could end up adding about 4 cups stock and maintaining a simmer throughout. When the rice is cooked through and creamy, move on the the final step.
-Stir in 4 tablespoons parmesan cheese, 4 tablespoons butter, and 4 tablespoons neufchatel or mascarpone, until everything has melted. Taste for salt and pepper.
-If you want to go the extra mile, stir in 1/2 cup crumbled blue cheese and 1/2 cup chopped walnuts. Top with parsley.
Butterbeer
(Published originally by FoxNews after the Harry Potter World of Wizarding opening. Can be served chilled, as here, or warm... or even frozen.)
-In a small, heavy-bottomed saucepan, combine 1 cup brown sugar with 2 tablespoons water. Bring to a gentle boil and stir often until temperature reaches 240F.
-Stir in 6 tablespoons butter, 1/2 teaspoon salt, 1/2 teaspoon cider vinegar, and 1/4 cup cream, until butter is melted.
-Set mixture aside to cool, then add in 1/2 teaspoon rum extract.
-In a mixing bowl, beat 1/2 cup cream with 2 tablespoons of the butterrum mixture until beginning to whip, but not completely into a whipped cream.
-To serve, divide butterrum into four large ale mugs, and stir in 1 cold bottle of cream soda (total 4) to each mug. Top with whip.
My Favorite Candy
-On wax paper, set out 100 un-broken, small pretzels.
-Dip a corner of each pretzel into your favorite peanut butter, and don't overdo it. Lay back out as your go.
-Melt 2 bars dark chocolate, either in a microwave, a double-boiler, or--my preferred--a convection oven, stirring frequently.
-Dip the peanut butter corner of each pretzel into the chocolate to coat the corner. Lay back out as your go.
-In a small, heavy-bottomed saucepan, stir together 3/4 cup sugar, scant 1/2 cup brown rice syrup, pinch of salt, and 1/4 cup cream. Bring to 240F.
-Add in another 1/4 cup cream and a dash of vanilla. Continue heating until 260F.
-Remove caramel from heat and let sit just until right consistency. When it is still liquid but not too runny, quickly dip with a spoon and drizzle caramel over all the pretzels.
-Let pretzels sit until completely hardened. When done, transfer to a seal-able container and eat at leisure.
Refrigerator Caramel Fudge
-In a heavy-bottomed sauce pan, combine 2 1/2 cups sugar and 1/2 cup cold water. Bring to a boil and let boil for 9 minutes without stirring.
-Add 2 cups cream, 2 teaspoons vanilla, and 1/2 teaspoon salt. Boil slowly until 235F, which should take 1/2 hour-2 hours.
-Turn out in a "walled" container lined with wax paper.
-Store in the fridge and cut off a piece whenever you fancy one.
Cream and Wine Risotto OR Blue Cheese and Walnut Risotto
-In a large sauce pan, saute a small minced onion and 2 cloves slivered garlic in 3 tablespoons olive oil and 1 tablespoon butter.
-Add 3 cups arborio rice and stir into oil.
-Add 1 cup white wine and simmer until absorbed, stirring frequently.
-Continue to add chicken stock by the 1/2 cup every time the rice has almost absorbed the liquid. You could end up adding about 4 cups stock and maintaining a simmer throughout. When the rice is cooked through and creamy, move on the the final step.
-Stir in 4 tablespoons parmesan cheese, 4 tablespoons butter, and 4 tablespoons neufchatel or mascarpone, until everything has melted. Taste for salt and pepper.
-If you want to go the extra mile, stir in 1/2 cup crumbled blue cheese and 1/2 cup chopped walnuts. Top with parsley.
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