Some say it’s the beginning of the end. Others say its an epic way to start off the holidays. Personally, I find it an excuse to wear my robe in public and drink butter beer like a grindylow. Here in Austin, the Alamo Drafthouse not only has butter beer, but serves both an alcoholic and an mugglebaby-friendly version. MWI (Magic While Intoxicated) FTW.
That is Brasnose.
Some butter beer links:
Fox News thinks they've found THE recipe for butter beer here.
Gastronomy Blog has actually been to Hogsmeade (aka Orlando, FL).
The Huffington Post also boasts of a prized butter beer concoction. I just want to say I've always thought the Huffington Post sounded like a wizarding publication.
Witches Duel: my thesis adviser and her daughter
I’m renaming my cat Crookshanks and I’ll be sporting an extra messy head of hair for the weekend a la mode Hermione. The creaks and groans of my old house will be attributed to Peeves and I might slip and call the boyfriend Ron. When I studied at Oxford I may or may not have pretended I was at Hogwarts and that the staircase to my little room changed between breakfast and class. Our meals at
Hogwarts Brasenose College were served on long wooden tables complete with benches, a headmaster’s table, and crocks, bowls, and pitchers of fascinating foods and drinks. This was less an issue of magical gastronomy and more of a British- American culture clash. Stewed sausages, choco-“qwasants”, bacon that looked nothing like bacon, bangersnmash, shredded cheese sandwiches, prawn flavoured crisps, maltesers, bounty bars, garlic soups, squash drink, chocolate penguins, barley water, and figgy pudding to name a few. Mind you, these are muggle British foods. While in Oxford, instead of befriending the locals, the cluster of proper Brasenose students or my fellow Americans, I snuck into the kitchens. My room, conveniently in the tower, yes tower, above the kitchens, seemed to draw up he intoxicating scents from below.
Just add the stupid 3/4
I would rush down the stairs before breakfast to peek through the grease stained windows, past the stocked larder and to the stoves hot with bubbling pots and cauldrons (maybe). I was caught a few times when some of the sous came out for a smoke. They couldn’t understand why I would be interested in the kitchens when I was there to study stuffy Jane Austen. They should take a look at my current thesis. During my last week in Oxford I mustered the courage to ask for the head chef and her recipe for the sticky toffee pudding we had been served a few nights earlier. The next day, by way of proper oxford student named Tom, I was delivered a cleanly folded piece of notebook paper with a hand written, personal recipe for the Brasenose pudding. Tom thought it a little weird that I would want a recipe but I knew the other students were a little jealous of my acquisition (maybe).
In the kitchens
In the spirit of the holidays and peeing-in-pants excitement for HP 7 here’s my secreted recipe for sticky toffee pudding straight from the house elves that work in the kitchens at Brasenose.
Sticky Toffee Pudding: 6 portions
150g granulated sugar
1 tsp baking powder
150g stoned dates
½ pt boiling water
1 tsp bicarbonate of soda (baking soda, yanks)
1 tsp vanilla essence
65g brown sugar
2 tbs double cream (heavy cream)
Cream the butter and sugar together. Sift the flour and baking powder. Beat the whisked egg into the creamed mixture with a little of the flour. Continue beating for a minute or so before mixing in the rest of the flour.
Flour the dates lightly and chop them finely. Pour the boiling water over them. Mix in the bicarbonate of soda and vanilla. Add this mixture to the batter and blend well. Turn it into a buttered cake tin. Bake for about 40 mins at 160C ( 320 F).
For the Topping:
Heat the brown sugar, butter and cream and simmer. Pour over the hot pudding. Place under a grill until it bubbles.