Monthly Archives: September 2019

Harry Potter – Chocolate Candy Wands

So, these actually started out as an attempt to make the licorice wands from Honeydukes. I tried a few batches, all failures, either too hard or too soft or just too darn finicky. Then I remembered something that would prove crucial to the development of this recipe…

I don’t actually like licorice.

So the next time I set about trying to make it, I thought, what if I do chocolate flavored instead? And two dozen wands later, I’m noshing on what turns out to essentially be homemade tootsie rolls, and I couldn’t be more delighted. I ate one for research, another one to make sure I had a handle on the description, and one more because it went well with afternoon tea. 

While the finished wands might not be up to Ollivander’s level of quality, they do share some similar features: They are of varying lengths, and range from fairly bendy to reasonably supple. They’re a nice dark color, say of black walnut or redwood.

All in all, I’d say this one was a delicious success, and pretty easy to make: Just swish, flick, and gobble!

Chocolate Candy Wands Recipe

Prep: 10 minutes       Cooking: 20-30 minutes       Cooling: 1 hour, or more       Shaping: 15 minutes

Makes: 1-2 dozen wands

Ingredients:

  • 5 Tbs. butter, plus more for pan
  • 3/4 cup sugar
  • 1/3 cup molasses
  • 1/3 cup sweetened condensed milk
  • 3 Tbs. cocoa powder
  • pinch of cinnamon, or Chinese 5-spice for extra flavor
  • 1/2 cup all-purpose flour

Lightly butter a 9-inch square baking pan, then place a piece of lightly buttered parchment paper over the bottom with the sides sticking out to help you lift the candy out once it’s cooled. 

Melt the butter in a small saucepan over medium heat, then add in the sugar, molasses, condensed milk, cocoa powder, and spices, if using. Bring up to a boil, and cook, stirring pretty frequently to keep the bottom from burning, until it reaches about 240F. Take off the heat and working quickly, stir in the flour, making sure you have no lumps, then pour into the prepared pan. Let cool for around an hour or so.

Once the mixture is cool to the touch, lift out of the pan and set on a cutting board. Using a large sharp knife, chop the candy into long skinny triangles. Starting on the wider end, begin twisting each triangle up towards the point. Don’t worry too much about twisting evenly because every wand is different! Set aside and continue until you’ve used up all the candy. 

These are best enjoyed the same day, but can be stored in between layers of parchment paper in an airtight container for a few days or more. 

 

Witcher – Flamiche

There’s just something about this dish that has always appealed to me ever since I encountered it while roving around in the world of Witcher. Go on, say it out loud.

Flamiche.

It’s almost as much fun as talking about the Nilfgaardians… Only when I started researching a recipe for it did I realize that it’s already a real thing. With leeks! And cheese! I might have made it just for the name, but now we’re in business, which is a great thing, especially when all I’d otherwise have to go on is a tiny little image from the game:

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As my flamiche was baking, the kitchen was filled with that mouthwatering aroma that comes from cooking onions or garlic. But mingled with it was the smell of good cheese, toasting slowly in the oven. Needless to say, it was all I could do to snap a few photos before eagerly taking my first bite. Aaaaand…

It’s fabulous. So simple, but richly flavored and completely binge-worthy. The crust has some crunch to it, balanced by the soft filling. There’s just a hint of the brown sugar sweetness, which melds wonderfully with the slightly tart goat cheese. In short, this one’s a keeper. I challenge you to have just one slice- I couldn’t!

Flamiche Recipe

Dough: chilled overnight       Prep:        Cooking:       Baking: 30 minutes

Makes: 1 tart, ~8 servings

Crust Ingredients:

  • 2 cups flour
  • 1/2 tsp. salt
  • 1/2 cup cold butter
  • 1/4 cup ice water, as needed

Filling Ingredients:

  • 1/4 cup butter
  • 3 leeks, white and pale green parts cut into 1/4″ slices
  • 2 Tbs. water
  • 2 Tbs. brown sugar
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 eggs, beaten
  • pinch each of salt and ground pepper
  • 4 oz. crumbled goat cheese

Start by making up the crust, which can be done a day in advance to allow it to chill. Combine the flour and salt in a large bowl, then cut in the butter until it resembles coarse breadcrumbs. Gradually add in the ice water, mixing with a fork, until you have a dough that is still slightly crumbly, but mostly holds together. Form into a disc, wrap in plastic, and chill for at least 2 hours or overnight.

Preheat the oven to 375F. Roll out your chilled dough pretty thin, then drape over a tart or pie pan. Press into the bottom and sides of the pan, prick the bottom of the dough all over to help prevent bubbling, and bake for about 15-20 minutes, until just starting to color.

While the crust is pre-baking, start the filling by melting the butter in a large frying pan. Add the leeks and a splash of water, then cover and simmer on medium-low for around 15 minutes, or until quite soft. Stir in the brown sugar, then cook for another 5 minutes. Set aside to cool somewhat. In a separate bowl, beat together the milk, cream, egg, and salt and pepper, and set that aside as well.

Sprinkle about 1/4 of the goat cheese in the bottom of the tart. Spread the leek mixture over top of that, then gently pour in the milk and cream mixture, stopping if you get too near the top of the crust. Sprinkle the remaining cheese over top, and bake for about 30 minutes, or until fragrant and the middle of the tart is starting to brown. Let cool 10 minutes before serving.