Half-Blood Prince (Slug Club ):
Miniature Savory Pies-
This recipe looked yummy. One of the last book dinners had a chicken and leek pie so I decided to go with a decadent Beef Red Wine and Stilton Miniature Pies rich enough for even Slughorn’s palate.
The pheasant comes in first on the train to Hogwart’s at the Slug Club’s very first party (his scouting mission). The only other part of the meal that we know of was a basket of rolls. So we have a Pot-roast Pheasant with Cider and Bacon the cider and bacon are said to off-set the gamey taste of the pheasant and I’m almost certain that Slughorn wouldn’t be the type of man to say no to bacon.
Some lovely brown (bourbon!) sugar carrots would go well with the cider and bacon.
1 bunch carrots with their tops on
1/2 tablespoon olive oil
1/2 teaspoon smoked paprika (pimenton)
Salt & pepper to taste (don’t skip the pepper, really works with the glaze)
1/4 cup bourbon (or another flavorful liquor, I used Grand Marnier)
2 tablespoons brown sugar
1/2 tablespoon butter
1 tablespoon orange juice
Kosher salt to taste
CARROTS Preheat oven to 375F. Wash the carrots and cut off the tops, leaving an inch or so for aesthetics. Don’t peel the carrots but scrub well. In a small bowl, stir together the olive oil and paprika. With your hands rub the carrots with the oil-paprika mixture and arrange on a baking sheet, keeping space between the carrots. Roast for about 30 minutes, turning once after 20 minutes.
BOURBON GLAZE Meanwhile, in a small saucepan, bring the bourbon to a boil and cook down by about half. Add the brown sugar and cook until the mixture becomes bubbly. Stir in the butter, orange juice and salt. Cook, stirring nearly all the time, until the mixture thickens. Keep warm while the carrots finish roasting.
TO COMBINE Arrange the carrots on a serving platter, drizzle with the glaze.
MAKE-AHEAD The sauce can be made ahead, even the carrots can be roasted several hours ahead, then rewarmd in the oven for about 10 minutes or in the microwave for about 2 minutes.
ALANNA’s TIPS & KITCHEN NOTES
The bourbon glaze is good enough, consider making a double or triple batch, enough for ice cream or cake. Even if you don’t like the idea of caramel sauce on carrots, the caramel sauce is seriously good.
Rather than a normal mashed potatoes we can have a more “exotic” (at least to my American tongue) and the gravy comes from the pheasant with cream and sage
Felix Felicis Cocktail
To make simple syrup, just heat equal parts sugar and water until fully dissolved, then cool.
1/4 oz simple syrup
1/4 oz lemon juice
1.5 oz ginger beer
Champagne or other sparkling wine
Mix simple syrup and lemon juice in the bottom of a champagne flute. Add ginger beer and fill with Champagne.
Champagne (4 oz)
Gold Syrup (3/4 oz)
Sugar Cube (1)
Cardamom Pods (6)
White Sugar (125g)
Hot Water (125ml)
18k Edible Gold Powder (1 1/2 oz)
TO MAKE YOUR GOLD CORDIAL. fill an 8oz. jar with cardamom pods, hot water, and a spoonful of sugar. Completely cover all the ingredients with Manzanilla sherry and let sit for one week. Strain and add in 18k edible gold powder to desired luminesce.
- TO ASSEMBLE YOUR COCKTAIL. soak a sugar cube in green chartreuse and set it at the bottom of the glass.
Fill the glass with champagne and top with gold cordial.
Love Potion Chocolate Molten Cake-
Molten to match the molten love of Romilda Vane
Molten Lava Bourbon Cakes
makes 6 cakes
- 8 Tablespoons Salted Butter
- 2 tablespoons Unsalted Butter
- 4 ounces Semisweet Chocolate (I used Scharffen Berger 62% Baking Chips)
- 4 ounces Bittersweet Chocolate (I used Scharffen Berger 70% Baking Chips)
- 1/2 Cup All Purpose Flour
- 1 2/3 cups Powdered Sugar
- 3 large eggs plus 3 large egg yolks
- 1 Vanilla Bean, scraped
- 1 teaspoon Jim Beam Kentucky Bourbon
Preheat oven to 425. Spray the cups of a large Muffin Tin. I used Silicone, but any pan will do. You can also use individual ramekins, if you desire. If making more than 6 (meaning, smaller cakes) be sure to adjust the baking time.
Melt the chocolate and butter in the microwave, 45 seconds at first, then stir. Continue to cook in 30 second increments, until chocolate and butter are smooth. Add in flour and sugar, stir. Stir in eggs. Finally, add in vanilla and bourbon and stir until smooth.
Pour into prepared baking cups. Bake for 10 minutes, until outside edges are set but middle is still a little shaky, as the cakes will continue to cook a bit out of the oven. Remove from baking pan after 5 minutes
- 1 cup granulated sugar
- 20 oz pineapple (canned slices, packed in own juice, drained and 1/3 cup juice reserved )
- 2 Tbsp light corn syrup
In a large sauce pan combine 1 cup granulated sugar, 1/3 cup reserved juice and 2 Tbsp light corn syrup. Bring to a boil until sugar dissolves, then reduce heat.
Carefully add a single layer of pineapple rings. Do not crowd the rings. Cook for 12 to 16 minutes or until sllices are glossy and have transparent edges. Turn every 4 minutes, taking care not to tear the rings.
Remove slices to wire rack and cool. They will become more transparent as they cool. Add remaining slices to the hot syrup and repeat as above. When slices have cooled completely, coat with granulated sugar. Cover with waxed paper and let stand on wire rack at least 24 hours to dry. Re-coat with granulated sugar. Slices will be slightly sticky.