With Harry Potter coming to a close with the launch of the final film this weekend, I ‘d thought it fitting to collect some of my favorites. I’ve got some sarcasm on Hufflepuff, Wizarding World of Harry Potter coverage, PotterMore, Podcasts, Butter Beer, and even an old clasic. Wands out class!
Up first a rather humuorous (haha… british spelling… sigh) little skit about the attributes of all the Harry potter houses… and Hufflepuff.
Next we have what I find is one of the best coverage of the Wizarding world of Harry Potter over at Inside the Magic Blog. Although a Disney guy myself, there is something to be said for this part of the park. Very well designed and thought out. As well as butter beers… that’s almost an attraction unto itself. Like DoleWhip.
Not enough harry Potter in your life? Pottermore is coming in October, although a lucky few will get an early preview. Just submit your email to get in or be notified when it fully comes out. What is Pottermore? Pottermore is a free website that builds an exciting online experience around the reading of the Harry Potter books. But check the video below to have J. K. Rowling explain it herself.
Podcasts – There are quite a few out there. Personally I listen to Pottercast (the Leaky Cauldron’s podcast) which has interviews, bands, reviews, discussions, lots of stuff. Another is MuggleNet, although i haven’t listen to that one in a while. There’s even one form the Catholic Church called the Secrets of Harry Potter discussing the christian influences and symbolism in the books.
There are 2 recipes that seem to be making the rounds. The first is by AP and rebloged everywhere. It has a much better taste but more complicated to make. The second is way simpler, but isn’t as good from FoodNetwork. Server both icy cold or in slushy form for ture butterbeer expierence… and of course you can add some spiced rum for alcholic versions. 2 shots of spiced rum works quite well:
AP Recipe via yumsugar
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream, divided
- 1/2 teaspoon rum extract
- Four 12-ounce bottles cream soda
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
- 1/4 cup sweetened condensed milk
- 1/4 cup butterscotch topping
- 2 tablespoons whipped butter, room temperature
- 1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.
and of course… let’s not forget this: