Butterbeer and pumpkin biscuits

4 November 2016

Our recipe today is dedicated to all Harry Potter fans who have dreamt of tasting the magical Butterbeer!

We are huge fans of course. The least we can say is that J.K Rowling had a vivid imagination because there are a multitude of details in her stories that help the readers fully immerse themselves in her fantastic and enchanting world. This post will be highlighting one of these details.

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Last month, we had the chance to organize La bataille food, a french food competition amongst bloggers. The theme we chose was “Cinema and food”. It was an idea we had for awhile in order to enrich the content on our blog. A category of recipes where we would give life to some of our favorite food moments in movies. If you enjoy cooking and you like movies and want to revise your classics while eating a good meal this category is for you.

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After our Walter Mitty Clementine cake, we decided to find inspiration in the wizarding world of our beloved Harry Potter. As mentioned above, we’re big fans of the magical world of J.K Rowling and we thought that maybe, if we managed to create the best recipe for butterbeer that is, we finally would receive our letter to Hogwarts.

Hello Muggles, to us the high life :p

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The occasion was also all found, because in the world of wizards, November is the opening of the Quidditch season. So what better than to enjoy a good butterbeer while celebrating the victory of our favorite teams. We consulted several recipes on the internet to see how we could replicate the taste. They were a lot of failures among the way : too bitter, too bland, too sweet or too fatty. After several attempts and a mix of the best ingredients, we got the perfect drink. To accompany it, we imagined pumpkin biscuits with the effigy of the Deathly Hallows.

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So all you have to do now is to dive into a couch with your book in one hand and a glass of butter beer in the other and live the dream!

Pumpkin Biscuits

We’ll start withe pumpkin biscuits so you can make the butter beer while they are baking in the oven.

Ingredients:

  • 200 g Pumpkin
  • 400 g Flour
  • A pinch of salt
  • 1 Tsp Baking soda
  • 200 g Soft butter
  • 4 Tpsp Cold water
  • 1 Tbsp Cider vinegar
  • 5ml Golden syrup
  • 1/2 Tsp Nutmeg
  • 1 Egg

Cut the peeled pumpkin into small cubes. Place the pumpkin cubes in boiling water.

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Cook, with the lid on, on low heat for 20 minutes.

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Mash the pumpkin cubes to puree and let it cool.

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In the meantime, mix the flour, salt and baking soda in a bowl.

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Add the butter to the flour and work the dough with your fingertips.

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Add the water and the vinegar. Mix and let the dough rest for about fifteen minutes.

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Add the golden syrup, the egg and the nutmeg to the pumpkin puree.

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Mix the puree with the dough.

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Knead the dough. If it sticks to your hands add flour. Sometimes I cheat and I leave the dough in the freezer for about 20 minutes so it’s easier to handle.

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Roll out dough on a clean surface. Using a rolling pin, lower the dough to about 2 centimeters .

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Cut circles of about 10 centimeters of diameter in the dough. If you have cookie cutters, it’s better.

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Place the circles on an oven tray covered with a baking sheet. Let them bake in a preheated oven at 180 ° C for 20 minutes.

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Butterbeer

Out of all the beers we’ve tried making Butterbeer with, we chose the christmas beer. I’s a beer we usually find in France starting from November. I’s a pretty light beer with some hints of gingerbread spice. We’ve tried darker beers like the Guinness that made the drink very bitter and cider makes it too fruity. If your not into experimenting yourself, we recommend a simple lager beer of about 5-6° of alcohol. Keep in mind that this Butterbeer is an alcoholic beverage. If you like to make the alcohol evaporate you must let it boil for at least 3 minutes at the end.

Ingredients :

  • 120g Brown sugar
  • 25g Salted butter
  • 60g Heavy cream
  • 1/4 Tbsp Vanilla extract
  • 1L Beer

In a saucepan over medium heat, add the butter and sugar.

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When the butter has melted, whisk 2 tablespoons heavy cream. Bring to the boil and wait for 4 minutes, stirring occasionally, until the color darkens slightly.

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Turn off the heat and carefully whisk the remaining cream, and vanilla extract.

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Add beer to your mix and turn back on the heat.

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When the beer starts to boil, turn off the heat and pour the drink into glasses. If you like to reduce the alcohol in your butterbeer to a minimum, let it boil for another 3 minutes.

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See you next month for another “Food and Cinema” recipe

Mischief managed 😉

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