#fall kitchenry

So, since fall is now upon us (idc that the equinox hasn’t happened yet, it’s fall, so get out your mugs and aprons)

Harry potter vibes for fall is always great. So, I’m gonna make some Butterbeer and some apples fries!

Butterbeer

Ingredients

For the vanilla syrup:

1 1/4 cups sugar

1 cup water

1 cup corn syrup

1 teaspoon vanilla extract

Juice of 1/2 lemon

For the caramel syrup:

4 tablespoons salted butter

1 cup dark brown sugar, packed

3/4 cup + 1/2 cup heavy cream

1 teaspoon vanilla extract

Club soda

For the vanilla syrup, add sugar, water and corn syrup to a saucepan and simmer until sugar dissolves. Remove from heat, and stir in vanilla extract and lemon juice. Cool to room temperature, then store in the fridge.

For the caramel syrup, melt butter in a saucepan on medium heat. Add brown sugar and stir with a wooden spoon to coat with butter. Cook for 3-5 minutes, until sugar is no longer grainy, and is thick and bubbling.

Remove from heat, and add 3/4 cup of heavy cream, whisking until incorporated. Return to heat, and cook for an additional 8 minutes on low heat, whisking occasionally. Add vanilla, then remove from heat and let cool to room temperature.

Whisk 1/2 cup of heavy cream with 3 tablespoons caramel syrup until soft peaks form.

Add 1/4 cup vanilla syrup, 1/4 cup caramel syrup and 1/4 cup club soda to a tall frosty mug. Stir to combine. Top off with club soda, and stir again. Top with caramel whipped cream, and enjoy!

Video for added visual help: https://www.tastemade.com/videos/butterbeer

Apple Fries

Ingredients

Vegetable oil, for frying

4 Granny Smith apples, peeled

1/2 cup cornstarch

1/2 cup sugar

1 teaspoon ground cinnamon

1. Heat 1 1/2 inches of vegetable oil in a large wide pot over medium heat until a deep-fry thermometer registers 300 degrees F. Cut the apples into 1/2-inch-wide sticks to look like fries.

2. Working in two batches, toss the apples in the cornstarch until well coated, shaking off the excess. Fry in the hot oil until softened but still pale, about 2 minutes. Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet in a single layer; let cool. Let the oil return to 300 degrees F between batches.

3. Mix 1/2 cup sugar and the cinnamon in a shallow bowl; set aside. Try making your Butterbeer or a whipped cream dipping sauce (https://www.foodnetwork.com/recipes/food-network-kitchen/apple-fries-6607082). Increase the oil temperature to 375 degrees F. Working in about three batches, re-fry the apples until crisp and lightly browned, about 1 1/2 minutes. Remove to paper towels to drain briefly, then toss in the cinnamon sugar until well coated. Serve warm with the whipped cream for dipping.