With the introduction of Dobby the house elf, the flying Ford Anglia, and of course, the deadly Basilisk, Harry Potter and the Chamber of Secrets has Harry and his friends taking on a new set of dangerous adventures that sets the tone for the rest of the future editions. It is my second favorite in the series, with the first being Harry Potter and the Goblet of Fire.
One of my favorite scenes in the whole movie is when Harry and Ron find out that the porthole to Platform 9 3/4 has been sealed (by Dobby, of course!), thus missing the Hogwarts Express. They are ultimately forced to take the bewitched Ford Anglia and find themselves searching for the train to Hogwarts. To their unfortunate discovery, the train they thought was near, was actually behind them.
Now on to the treats…
BUTTER BEER! The first time I went down to Universal Studios to visit The Wizarding World of Harry Potter, my first mission on my list was to taste the Butterbeer. It was an amazing combination of cream soda and butter flavoring….and obviously, delicious! This recipe is an oldie, but goodie, by the ever so talented Darla@Bakingdom and has been on my page before, but I thought it deserved a second post in honor of the countdown.
Ingredients:
FOR THE BUTTERBEER:
- 6 12-ounce bottles chilled cream soda, substitute diet cream soda for a still yummy sugar-free version
- 3 teaspoons (1 tablespoon) imitation butter flavor, or 2 tablespoons clarified butter (instructions linked above **clarified butter does not always blend well with the cold beverage, see info above**)
- OPTIONAL – 1 ounce light rum, per serving, for adults only
FOR THE FOAM:
- 2 cups heavy cream
- 6 tablespoons sugar, or splenda for sugar free version
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons imitation butter (if using clarified butter, double the amount to 3 teaspoons, or 1 tablespoon)
To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of butterbeer into each glass, over the butter. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.
Recipe by Bakingdom.
…And PUMPKIN JUICE!!!
This recipe was created when the final film was coming out in theaters. Notice the picture of Harry and Voldermort in the background? The hubster and I went to a week long, 8 film viewing in theaters leading up to the final film and this was part of our care package.
Ingredients:
- 2 cups of pumpkin, chopped up into chunks (I used canned pumpkin pie filling for taste and texture)
- 2 cups of apple juice
- ½ cup of pineapple juice
- 1 teaspoon of honey (more or less to your liking)
- Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
- Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.Step 4: Add your spices (to taste). This might take some experimentation to get right.Step 5: Chill your pumpkin juice or serve iced and enjoy!
“It is not our abilities that show what we truly are. It is our choices.” ~Albus Dumbledore