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Binging with Babish: Harry Potter Special

Feb 27, 2020
Ron: I'd like to leave. Hermione: What? You can not be serious. Ron: Turns out she's my sister! Hermione: And then? Tram Lady: Anything from the tram, dears? Cho: Two pumpkin dumplings, please. Hey, what's up guys? Welcome back to Binging with Babish where this week, to celebrate the release of my book in the UK, we are making food from a film as British as Harry Potter. That's right, Harry Potter. Let's start with the pumpkin empanadas. Now, I know that taste tests have revealed that canned pumpkin is almost indistinguishable from fresh pumpkin in the context of a pie, but come on, this is a Babish binge.
binging with babish harry potter special
We will use fresh pumpkin. This particular type of pumpkin is even called sugar pie pumpkin. I mean, it has to be a good cake, right? We're scooping the seeds out of two small sugar pie pumpkins, and in the background we're preheating our oven to 400 degrees Fahrenheit. Hold on to the seeds, you're going to make some seeds, and place the squash halves, cut side down, on a parchment paper-lined baking sheet and bake for about 30 to 40 minutes until a paring knife, when Insert it into the pumpkin, show little. No resistance. Sometimes you will have to remove the meat from the skin.
binging with babish harry potter special

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But sometimes the skin does the work for you. Now what I'm going to do here is accidentally make too much pumpkin pie filling, so I'm going to puree maybe 3/4 of the roasted pumpkin, to which I'll add a splash of heavy cream, a healthy option. grated nutmeg, a pinch of ground cloves, a solid teaspoon of cinnamon, another pinch of allspice, a healthy teaspoon of vanilla bean paste, maybe half a cup of brown sugar Maybe 1/4 cup of maple syrup, 1 large egg for a little structure and a pinch of kosher salt for a salty touch. Puree the mixture until smooth, adding more pumpkin if necessary to adjust the viscosity.
binging with babish harry potter special
And if you are not afraid of raw eggs, give it a try because this is actually very good and you should make sure it is seasoned appropriately. Now it's been a while since we made pie dough, so I'm going to do a quick review. I have a quarter cup of water and vodka that I'm going to place in the freezer until it's extremely almost frozen. And I'm I'm going to measure out eleven and a half ounces of all-purpose flour. About two-thirds of which I'm going to place in the bowl of a food processor. Along with an ounce of sugar and a teaspoon of kosher salt.
binging with babish harry potter special
Press to combine before adding two. stick and a half of semi-frozen unsalted butter. Remember that when it comes to pie dough, the colder everything is, the better. We're going to process that for about 10 seconds until the mixture becomes grainy, transfer it to a large bowl and start adding our water, vodka, our "Wodker" mix a few tablespoons at a time, folding with a rubber spatula. the remaining flour, the remaining "Wodker" and continue folding gently, without mixing until a shaggy dough is formed that we are going to wrap in plastic wrap and refrigerate for at least 45 minutes, if not overnight because we have just filled this dough with tiny individual pockets of butter and we don't want them to melt.
After it has rested, we will spread it out and cut it into four-inch slices. Ideally you want more six-inch rounds, but I only have a 4-inch dough cutter, so I rolled it out a little further. Brush one edge with beaten egg yolk and fill with a tablespoon or two of pumpkin pie filling. Press the edges of your little empanada and practice your pastry skills by crimping the edge into a sort of decorative fabric. Place on a baking sheet lined with parchment paper and brush with egg yolk and give them a healthy sprinkle of granulated sugar before placing them in a 400 oven.
Bake at degrees Fahrenheit for about 20 to 30 minutes or until golden and crispy. . Let it cool almost completely before opening it to see that little flaky cross section. These pumpkin empanadas were really, really good. But they are Cho Chang's favorites, not Harry Potter's. For the Harry Potter favorite, we have to go with the treacle tart. Start with a cake batter almost identical to the one we made before. But I will make it by hand instead of in a food processor. So add the butter to the flour and salt and squeeze between your fingers until you get the same type of pebbles. texture Although with larger pieces of butter add the "Wodka" as before and fold until a shaggy dough forms.
We're making about half a batch here because we only need enough cake dough to cover the bottom of a 12-inch removable bottom tart pan, so we'll roll the dough around our rolling pin like this and then roll it out. Place it on top of our tart pan and now we want to lift the dough and press it down so it reaches all the corners. Do not stretch it, that will cause the dough to come away from the edges of the mold. Trim off excess and press against sides of pan. Prick the bottom several times with a fork and gently line it with aluminum foil that we are going to fill, ideally with some type of cake weight.
I'm going to use cornflour because that's all I have, and we'll blind bake it for 10 to 15 minutes, during which time we'll make our filling. Now the ideal is to use Lyle's golden syrup. This is the traditional molasses that is used to make molasses pie. If you can't get it, use a little light molasses. We're combining about 16 ounces of syrup with the two tablespoons of butter over very low heat just until the butter melts. Put out the fire. Add 3 tablespoons of heavy cream, beat vigorously until the mixture cools slightly, and then add a quarter cup of breadcrumbs and 1 large egg.
Make sure the mixture is cool enough so that we are not cooking the eggs. We just want to incorporate it. We don't want it to cook until it's in the oven. Scoop out our blind baked pie crust and fill it with the filling and then carefully...carefully place it in a 350 degree Fahrenheit oven for 45 to 50 minutes or until you get a nice little tub of bubbling lava. Let it cool completely before removing it from the tart pan, placing it on a plate, and quickly whipping up loose whipped cream. I'm just taking a look at a little bit of sugar, a little bit of heavy cream, a little bit of vanilla paste and I beat it until it's not too stiff.
Cutting me a piece. It already looks fantastic, the filling is some kind of sticky melted dough that looks incredibly delicious. But let's find out if it tastes as good as it looks and I can tell you with complete confidence that it does. This is perhaps the most delicious dessert I have ever made in my life. It's like caramel cake, as you can see, I'm having a hard time handling it. And as much as I've had my fill of sweets for today, it wouldn't be a Harry Potter episode without Butterbeer. I'm combining 1 egg white, 2 ounces of caramel schnapps, 1 ounce of heavy cream, a small tablespoon of vanilla bean paste or vanilla extract, maybe half an ounce of simple syrup.
And I'm going to shake this until it's foamy. Now, I know this is a drink served to children, but in the books it is described as mildly alcoholic. Hence the brandy. Ideally, you want to shake it with ice, but I don't have ice anymore, so I have my little stainless steel whiskey cube here. It should do the job. I'm going to shake until it's very foamy and then fill the glass halfway with cream soda, adding a generous splash of woah woah woah woah w- Well, maybe it's not such a generous pour, let's try it again. Fill a glass halfway with cream soda and carefully add a very conservative portion of our cream caramel mix for a sweet, foamy, mustache-dirty drinkā€”one you don't have to pay $50 for at a park. amusements and, hey, it has alcohol in it.

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