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[nverland]

Butterbeer
Yields 4 servings

1 cup brown sugar
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
3/4 cup heavy cream, divided
Four 12-ounce bottles cream soda, chilled

In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don’t have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.

Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.

In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.

In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.

Serve immediately!


Red Chile and Cinnamon Chocolate Cake

1 cup (250 ml) heavy cream
4 Tbs (60 ml) butter
10 oz (280 g) high-quality bittersweet chocolate bits
1 1/2 tsp (8 ml) ground cinnamon
1 tsp (5 ml) mild red chili powder
5 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla

In a medium saucepan bring the cream and butter to a boil. Remove from the heat and stir in the chocolate, cinnamon, and chili powder, stirring until the chocolate is completely melted. Place the eggs, sugar, and vanilla in a small bowl set over a large pot of simmering water, and whip until the egg mixture is warm to the touch. Remove from the warm water bath and whip until tripled in volume. Whisk one fourth of the egg mixture into the chocolate mixture until well blended. Gently fold in the remaining egg mixture until well blended. Pour the batter into a greased and floured 8 inch (20 cm) square cake pan. Bake in the center of a preheated 350F (180C) oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Serves 6 to 8.