Field Report: The Wizarding World of Harry Potter

With the opening of Part 7 Part 1 (P7P1), my dear friend Amber tells of her own magical journey:

As the first installment of Harry Potter and the Deathly Hallows hits theaters, I find it a perfect time to share my thoughts on the culinary (and other) delights of my own visit the Wizarding World this past summer.

If you can ignore the long lines, sweaty tourists, children bobbing and weaving through the crowd, and roller coaster careening in the background, your first steps into the Wizarding World, or “Harry Potter land”, as I took to calling it during my trip, will be truly magical. I had the pleasure of early entry to the park during my stay, and so all the above-mentioned distracters were not a problem at 8am. The shops and scenery are far from fake-looking, and if you are one who can maintain suspension of disbelief at least temporarily, you will be truly amazed.

The first thing you’ll see in your path is a huge barrel with “BUTTERBEER” emblazoned on the side, making it clear that Universal Studios, their Executive Chef Steve Jayson, and all the Wizarding World staffers take great pride in this concoction. “What is it?” you ask yourself. We may never know, as they’ve kept the recipe top-secret, and the only place to access Butterbeer is within the park. Not only that, it’s whipped up on the spot and designed to be consumed immediately, so guests smuggling samples outside the park (what, to study it in their magical laboratory?) will be sorely disappointed. All you need to know is that it is delicious and has been described by many loyal Harry Potter fans as a “religious experience.” What they mean by that, in my opinion, is that it’s a similar experience to reading about and imagining a beautiful exotic location and then stepping into it. Many have likened its flavor primarily to butterscotch, but also to root beer, cream soda, shortbread, Werther’s caramel candy, or some combination of the above. Personally, I’d go with a butterscotch-flavored cream soda with a salty caramel aftertaste.

They’ve made efforts to please all by offering Butterbeer frozen or unfrozen. Both are topped with a rich foamy cream that joyfully clings to your upper lip so you can wear it as a badge of deliciousness. I tried both frozen and unfrozen Butterbeer, and in my personal opinion, frozen is the way to go. For one, it prompts you to drink slower, fully taking in the butterscotch and salty caramel flavors. It’s also not as sweet and the cream sticks around longer. For me, the unfrozen Butterbeer was overwhelmingly sweet. The surest path to a diabetic coma: Drink some unfrozen Butterbeer, and then down a bottle of the Wizarding World’s other beverage prize child, Pumpkin Juice. Both are good in their own right, just do me a favor and pace yourself, won’t you?

Nice Cream’s Fall Selection

After learning about Nice Cream this past spring at the Neo-Futurist Theatre, I swiftly joined their email list. With Chicago’s outdoor market season over—brrrrrr—it isn’t as easy to find Nice Cream since they don’t have a store to call their own. All the more reason to be in-the-know online. Earlier in the season, I received an email about a tasting of their new flavors happening in a neighborhood that is particularly difficult for me to get to on public transportation. Luckily, my priorities were straight as I took pen in hand and copied directions from Google Maps.

Nice Cream makes four different flavors per season, always making sure to have a splash of something all their own. In the spring, they had cream cheese with carrot cake. In the summer they had chocolate basil, one of my favorite flavors from the Chicago Ice Cream Festival. And this fall, the stand-out is Burnt Caramel with Crunchy Toffee.

Caramel ice cream is usually made by simply blending caramel into a sweet cream base; maybe some caramel cups or a caramel swirl are added in the finally moments of mixing. But what Nice Cream has created is a cup of cow love that explodes with flavor much like a good gelato. The joy my mouth felt was reminiscent of eating Fran’s Chocolates, which have the best caramel I’ve ever tasted. On a different note entirely, it seems I like to eat frozen burnt things; Toscanini’s brown butter continues to be a chart topping ice cream memory for me.

Other flavors of the season are Salted Chocolate with Marcona Almonds, Pumpkin Spice and Banana Bread with Dark Chocolate Chunks. (Needless to say, I did not try the latter since it contains the fruit that is best left forgotten.)

Snap-O-Lantern & Other Pumpkin Ice Creams

Primarily I think of pumpkin as a delicacy to be enjoyed at a warm temperature. I have not been tempted by the pumpkin smoothies offered at Jamba Juice, nor was I very jealous when my brother said he had pumpkin Italian ice at Rita’s. The one exception, you guessed it, is ice cream.

Without a doubt, the best pumpkin ice cream I’ve had is the one I make myself. But, since everyone can’t be me, I thought I’d assist my Chicagoland neighbors by reviewing the major concoctors of ice cream and otherwise. Here they are, from best to worst:

• Snap-O-Lantern ice cream by Chocolate Shoppe Ice Cream (Madison, WI, sourced by many Chicago-area ice cream providers) – While this ice cream and Ben & Jerry’s were the only ones to spice up pumpkin ice cream by adding some textural element, the addition of gingerbread cookie dough isn’t the only reason Snap-o-Lantern tops the list. The ice cream reminds me of my first memories of pumpkin ice cream at the Hilton Village Parlor Restaurant back home: sweet in front, pumpkin in the back, creamy all the way around. I attribute this to the gingerbread cookie dough, which excuses the ice cream from having to be all spices at once and instead to focus on being pumpkin. At first taste last year, this became a seasonal favorite. (pictured)
• Pumpkin Pie gelato at Pachiugo (locations around the country) – Though products named pumpkin pie or pumpkin spice usually indicate a watered down pumpkin flavor, this product tasted the most like pumpkin than any of the others. And, as is to be expected with gelato, a really smooth texture appropriate to its flavor inspiration.
• Pumpkin gelato at Black Dog Gelato (Chicago)
• Pumpkin ice cream at Bobtail (Chicago)
• Pumpkin ice cream at Oberweiss (many Midwest locations)
• Pumpkin ice cream at Homer’s (Wilmette, IL)
• Pumpkin Spice ice cream by Nice Cream (Chicago)
• Pumpkin Pie frozen custard at Culver’s (many Midwest locations)
• Pumpkin Cheesecake ice cream by Ben & Jerry’s (grocery store) – This offering is not new this year, but the recipe must be. Either that or the 7-11 at Western & Foster got a bad batch.
• Pumpkin kefir at Starfruit Cafe (Chicago) - Ever heard of kefir? It’s a yogurt product that is supposedly healthier. Guess why you’ve never heard of it? It tastes like frozen earwax.

Oh My Gourd!

For the fifth year running, I sought to consume as many pumpkin edibles as possible between Sept. 15 and Halloween. My total this year was 40 different items, busting my 2008 record by a whopping ten items! Considering that there are only 47 days in the pumpkin challenge, I must have slacked off 7 days.

This year I cooked more than any other year, sifting through my stack of untested pumpkin recipes given to me by past years' MVPPs (Most Valuable Pumpkin Provider). Of these, I was most impressed with the pumpkin mole sauce (though not heavy in pumpkin flavor) and the pumpkin cinnamon rolls. I was least impressed with the wontons and the soups. If anyone cares to share, I need a recipe for a good soup that has textural diversity but doesn't have its pumpkin flavor overwhelmed by other ingredients.

To make all these recipes I purchased 8 large cans of pureed pumpkin (232 oz). Luckily the stores have not run out since that quantity has been used up!

Here's the list:
vegan pumpkin cookie, pumpkin doughnut, pumpkin chocolate swirl brownies, ginger pumpkin soup, pumpkin ginger rice pudding, pumpkin waffles, pumpkin ice cream (various sources), pumpkin pie, Culver's pumpkin pecan custard, pumpkin pancakes, pumpkin fudge, Rick Bayliss' pumpkin mole sauce on chicken, dark chocolate covered pumpkin seeds, pumpkin muffin, pumpkin bagel, pumpkin schmear, pumpkin hummus, curry pumpkin soup, pumpkin bread pudding, pumpkin seed granola, Paciugo's Pumpkin Pie gelato, pumpkin risotto with bacon and spinach, pumpkin layer cake with chocolate icing, chocolate chip pumpkin cake with cream cheese frosting, black bean pumpkin soup, chipotle pumpkin salsa, savory pumpkin wontons, pumpkin cinnamon buns, pumpkin cream cheese roll (like a jelly roll), Thai pumpkin custard, pumpkin-topped cream puff, pumpkin chocolate truffle, pumpkin milkshake, pumpkin butter, savory pumpkin quiche, pumpkin cheesecake ice cream, pumpkin chili, pumpkin gingerbread pie, Beard Papa's pumpkin eclair, pumpkin keifer

italics indicate items that I made myself

Next time: The best frozen pumpkin desserts in Chicago!

Happy Howl-O-Ween!

Scene from the 6th Annual Happy Howl-O-Ween Dog Parade & Costume Contest, sponsored by the Andersonville South Neighborhood Association.

Chocolate Shoppe Ice Cream

When I visited my cousin this past summer, I was quite impressed by what a good host she was: she took me to the best ice cream place in Madison, WI. Students at University of Wisconsin are not the only people to be blessed by Chocolate Shoppe Ice Cream. They distribute many Midwestern states, including exotic locations like Andersonville in Chicago. Yes, their product is sourced by George’s, my neighborhood enabler, to which I recently made my autumnal waddle for Snap O’ Lantern ice cream (pumpkin ice cream with gingersnap cookie dough).

The company makes over 100 flavors available for wholesale. This translated into some exciting options at the hometown scoop shop. Coconut Almond Bliss (my favorite), Kitty Kitty Bang Bang (Raspberry cheesecake with Oreos and chocolate chips) and—be still my beating heart—Horchata! (It has been in the back of my mind for years to do a blog post about horchata, but I want to try it at every place in Chicago first…which is nearly impossible.)

Another appealing element of this super premium ice cream is their nutrition information. And I quote: “Don’t even ask…You want nutrition, eat carrots.”


Note from 2012: Here is the blog post I eventually did about horchata.

International Brad Day

For the past few birthdays, I've referred to the event as International Brad Day. To me this seems like a fun way to diffuse the awkwardness that sometimes comes with (a) what does a person bring to a birthday party for someone who doesn't drink and (b) it removes birthday from the equation so there are none of those unwanted jokes-about-aging cards that I have no need for in my life. It also creates a curiosity amongst people that don't realize it's my birthday as to what this day is I've devised to throw a party in my own honor. Oh, and it's fun.

In past years, I have celebrated my birthday with all-out dessert bashes. And since I've been in Chicago, I've started throwing pot luck dinners at my house, which have all the appeal of a normal party but the downhome-ness of a family gathering. They have been huge successes. I decided that this year, I wanted to do something adult: throw a legitimate dinner party.

What is legitimate? Well, I wore a button-up shirt, which is a rarity in this unemployed phase. But, more importantly, I invited 6 guests to join me and my epicurean girlfriend for a multi-course home-cooked meal served on non-disposable dishes with real silverware and enough seating to accommodate all the guests. This was our menu:

• pumpkin hummus (with fresh pita from my local Mediterranean market)
• curried pumpkin soup (with veggies from my local Mexican market)
• date honey chicken and cous cous (the date honey was from my main squeeze's recent trip to Israel)
• date honey ice cream with pumpkin spice granola on top (the granola made by Chicago company, Milk & Honey)
• pumpkin bread pudding

As you see, dessert was quite the production. Boren's special lady friend--who so adores me referring to her like this--said it was easily the dessert that excited her the most in recent memory. She then asked me to make this autumnal treat for her birthday in February. Knowing that she is a more well-rounded foodie, I was quite flattered. Everyone else concurred that while the entire meal was outstanding, the dessert was the best.

The evening was superb. And the work that went into putting together a meal with so many different parts gave me new appreciation for my mom and all the dinners she planned for our family growing up or for dinner parties I had been to where everything had to come together at the correct time. And while two of us had to sit on the couch for lack of chairs, and I had to borrow some of plates and spoons, and I had to wash everyone's soup bowls before they could have dessert, I sort of felt like a real adult.

Eels and Ice Cream

Usually these two topics have nothing to do with another. Not tonight.

A concert that started boring--throwaway tracks, a food festival cover of "Summer in the City," a funk-ish version of "My Beloved Monster"--got cool--"Fresh Blood," jazz version of "Dog-Faced Boy," rocking "I Like Birds"--and then weird--drummer sang some random song, "Mr. E's Beautiful Blues" sung over "Twist and Shout," a mariachi cover of "Summertime (and the Livin' is Easy)". During this last track he cracked open a cooler on stage and started throwing dozens of half-melted ice cream novelties and popsicles into the crowd. I watched as a Drumstick was passed around by confused audience members. Idiots.

I just got back and had to wash chocolate off my jacket. This is actually the second article of clothing today that has needed this treatment. La vita è bella.

Field Report: R&B Never Tasted So Good

Former Chicago resident, Rachel, explains her celebrity ice cream encounter:

I was getting home from a late night shift one warm night a few years back and as I'm walking, I see an ad for Edy's ice cream—buy one get one free—in the CVS window. I was immediately sold: partaking in 2 half gallons of ice cream when I get home could possibly be the best idea ever.

Fast forward to my waiting in line with a bunch of tired people, all of us ready for bed, a half gallon of moose tracks in one hand and a half gallon of vanilla bean in the other, and who walks into CVS, but R. Kelly himself. (During this time, he was going through his trial in Chicago regarding his extracurricular activities.) The body guards that surrounded him and the rest of his entourage all scattered into the various aisles as if they're on a mission. Apparently their mission was to get R. Kelly drunk, because they all start heading up to the front of the store with bottles of Jack Daniels, cases of beer, and I'm pretty sure I saw some tequila and margarita mix thrown in there as well.

R. Kelly, still standing up at the front of the store, announces "Hey y'all, I am getting #%!@ up tonight, and whatever you want, it's on me. Guys, you want condoms? You get condoms. Ladies, whatever you want, I'm buying."

All of us already in line are suddenly wondering if we should be running around, adding more to our carts, but, not sure if this is really happening. I ask the nearest bodyguard "Is he serious?" "Oh yes, ma'am, he's very serious." Some people jump out of line, but really I was perfectly happy just getting my ice cream.

In the confusion the line got readjusted, but all of a sudden, R. Kelly spots me and says "Hey, hey. Let vanilla through. Let her get her ice cream." So they let me up to the front. (I'm not sure if "vanilla" is a special term of endearment for this pale, white girl look I've been rocking for years or if he just happened to see what he was about to buy me, but I realize this might be the only chance in my life to talk to him. Wanting to thank him and let him know that under his circumstances I'd be looking to get #%!@ up as well, all I can come up with is "Thank you very much, Mr. Kelly."

"You're welcome, baby."

"You enjoy getting #%!@ up tonight."

"You know I will."

The Fifth Annual Pumpkin Challenge!

After a long scary year of an empty pumpkin shelf at the grocery store, pumpkin season has returned. I bought $20 worth yesterday, a total of 232 ounces. Why? It's time for the Pumpkin Challenge!

Every year, from September 15 through Halloween, all are invited to consume as many pumpkin foods as possible. So epicurate a cornucopia of new recipes and buy out the grocery. Or, better yet, try and beat my record. Here are the rules:

• The only beverage allowed is the milkshake.
• Food items may not be doubled. (Two slices of pumpkin cheesecake count as one item. The only way it could count for two different items is if the second item has a distinct enough difference of flavor that it warrants a different name AND the item comes from a different source than the first item.)

Why was the Pumpkin Challenge created?

Originally the short-term goal was to encourage pumpkin season to start earlier than October, since they are mostly only offered around Halloween and Thanksgiving. Happily, this year has already shown progress of pumpkin activity in early September! The long-term goal is for pumpkin products year round. If you aren't currently active in the off-season of the Pumpkin Challenge, my hope is your participation will help you branch out into new pumpkin dishes (not just pie, bread and muffins) and give you post-autumnal pumpkin pangs.

Cornbread Ice Cream

The idea of cornbread ice cream first crossed my brain at the Chicago Ice Cream Festival. Great idea, but I'll admit the product was rock hard and chalky. It tasted more like a vanilla ice cream with stones of cornbread in it. I knew the solution and how to improve the recipe.

Usually when I make a new ice cream recipe, I research online, find the common denominator among the recipes I find and build my recipe accordingly. This time I looked at the recipes online for sweet corn ice cream--reportedly a favorite in Mexico--and I disagreed with them opting to create my own. There is a turning point when the student becomes the master. I have arrived.

The sour cream base cut through the cinnamon, creating a balance that was kissed with honey. Each bite had bits of puréed corn and cornbread crumbs. I served it atop a piece of cornbread. The perfect ending to my homemade Southern meal of hot wings, mashed potatoes and lima beans.

I have made many flavors this year--fresh blueberry, Mexican chocolate, strawberry, garlic, some others I'm forgetting--but this one sticks out. It is the first recipe since doughnut ice cream that has gone become an instant favorite guaranteed to be repeated.

I am my father's son.

When I saw Ben & Jerry's was on sale for $2.50 (down from about $4.00), it seemed the perfect time to use my coupon for "$1.50 off 3 pints of Ben & Jerry's." If this wasn't good enough, after I made my purchase I received a coupon for "$2.00 off my next shopping order, courtesy of Ben & Jerry's."

3 pints of Ben & Jerry's for $4.00. My dad is quite proud of me.