Butterbeer!
Sep. 29th, 2010 04:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
navygreenA few weekends ago, I secretly plotted a special treat for my boys and some friends of ours. These friends were picked specially for 1) being such nice people, and 2) actually knowing things about Harry Potter. Why was that a requirement?
Because you can't truly enjoy BUTTERBEER without knowing it comes from Harry's wondrous world!
Butterbeer!
This special beverage was so rich, so creamy, and so very sweet. The deeply caramel syrup makes a frothy foam, perfect for making "mustaches" on your first sip. The homemade brown sugar whipped cream adds a distinct flair to the pretty pint, and we all enjoyed it immensely. To complete the snacktime, I served up fresh Banana Crumb Muffins and Peanut Butter Banana Bites, too.
Peanut Butter Banana Bites.
The entire snack spread.
Butterbeer
(adapted from NoblePig.com, which in turn adapted from FoodDay)
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 degrees on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 cup cream. Set aside to cool to room temperature.
In a medium bowl, combine 2 Tablespoons of the brown sugar with 1/2 cup cream. Using an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup root bear to each glass, then stir to combine. Fill each glass nearly to the top with additional root beer, then spoon the whipped topping over each.
*We had a bit of brown sugar syrup leftover, and I stored it in the fridge. It stays a soft syrup consistency, and it makes a DELICIOUS topping for ice cream!
Yield: 4 servings
Before our guests arrived for their playdate, I spent a bit of time making some quick HP-style glasses. You know the kind: ROUND. I gave these out to all four big kids to wear while sipping their Butterbeer...
And there was also some "foamstache" styling:
It was a well-received snack/dessert, and my boys keep requesting for me to make it again (though Jack wants to try it with cream soda next time). In addition, a couple neighborhood boys who *didn't* get to try it have been begging for me to make it again, too! :-)
Because you can't truly enjoy BUTTERBEER without knowing it comes from Harry's wondrous world!
Butterbeer!
This special beverage was so rich, so creamy, and so very sweet. The deeply caramel syrup makes a frothy foam, perfect for making "mustaches" on your first sip. The homemade brown sugar whipped cream adds a distinct flair to the pretty pint, and we all enjoyed it immensely. To complete the snacktime, I served up fresh Banana Crumb Muffins and Peanut Butter Banana Bites, too.
Peanut Butter Banana Bites.
The entire snack spread.
Butterbeer
(adapted from NoblePig.com, which in turn adapted from FoodDay)
- 1 cup + 2 Tbsp. firmly packed light brown sugar, divided
- 2 Tbsp. water
- 6 Tbsp. butter
- 1/2 tsp. salt
- 1/2 tsp. cider vinegar
- 3/4 cup heavy cream, divided
- 4 12oz. bottles root beer, cold
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 degrees on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 cup cream. Set aside to cool to room temperature.
In a medium bowl, combine 2 Tablespoons of the brown sugar with 1/2 cup cream. Using an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup root bear to each glass, then stir to combine. Fill each glass nearly to the top with additional root beer, then spoon the whipped topping over each.
*We had a bit of brown sugar syrup leftover, and I stored it in the fridge. It stays a soft syrup consistency, and it makes a DELICIOUS topping for ice cream!
Yield: 4 servings
Before our guests arrived for their playdate, I spent a bit of time making some quick HP-style glasses. You know the kind: ROUND. I gave these out to all four big kids to wear while sipping their Butterbeer...
And there was also some "foamstache" styling:
It was a well-received snack/dessert, and my boys keep requesting for me to make it again (though Jack wants to try it with cream soda next time). In addition, a couple neighborhood boys who *didn't* get to try it have been begging for me to make it again, too! :-)
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Date: 2010-09-29 09:14 pm (UTC)no subject
Date: 2010-09-29 09:16 pm (UTC)no subject
Date: 2010-09-29 09:17 pm (UTC)no subject
Date: 2010-09-29 09:22 pm (UTC)no subject
Date: 2010-09-29 09:25 pm (UTC)no subject
Date: 2010-09-29 09:33 pm (UTC)Where did you get your recipe for butterbeer?
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Date: 2010-09-29 09:37 pm (UTC)This recipe is only just slightly modified from one that FoodDay printed a while ago. Theirs includes dark brown sugar (but it's already REALLY sweet with just the light), rum extract (which I can't stand in most things), and cream soda. I think the root beer makes it nominally LESS sweet, so that's what we went with. I doubled the recipe and used a 2-liter of root beer, which perfectly made 8 butterbeers without a single drop leftover.
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Date: 2010-09-29 10:08 pm (UTC)no subject
Date: 2010-09-30 06:26 pm (UTC)I made ginger snaps yesterday and thought of you :) Fall always makes me crave ginger snaps, and I thought of you because you are the cookie goddess!
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Date: 2010-10-10 05:16 pm (UTC)Edited to change icon!