Thursday, 23 March 2017

Harry Potter and the tap dancing pineapple

In  Harry Potter and the Philosopher's Stone Chapter 16 Through the Trapdoor J. K. Rowling writes that during the first year exams at Hogwarts ”Professor Flitwick called them one by one into his class to see if they could make a pineapple tap-dance across a desk.”
Sadly this scene wasn't used in the movie version of the book ! So you'll have to use your imagination !

Two of my favourites: Professor Minerva McGonagall and a pineapple.
(From Harry Potter and the Philosopher's Stone)

"Thank you for the pineapple, by the way . . . you're quite right, it is my favourite" said Professor Horace Slughorn, Potions Master, to Tom Riddle as he reached for a piece of the crystallised fruit. (From  Harry Potter and The Half Blood Prince)

Our re-enactment of that very moment!

Yes, there were some very shady dealings between Professor Slughorn and certain students in regard to crystallised pineapple . . . in Harry Potter and the Half Blood Prince.
"Horace formed a kind of club of his favorites with himself at the center, making introductions, forging useful contacts between members, and always reaping some kind of benefit in return, whether a free box of his favorite crystallized pineapple or the chance to recommend the next junior member of the Goblin liaison Office." Albus Dumbledore
"I confidently expect you to rise to Minister of Magic within twenty years. Fifteen, if you keep sending me pineapple, I have excellent contacts at the Ministry."  Horace Slughorn to Tom Riddle
“Once Harry saw Slughorn buying it for himself at Honeydukes in Hogsmeade. Crystallized pineapple symbolized his life-long love of luxury, even when Harry viewed him as a much-younger man and Tom Riddle's teacher: ‘sitting the comfortable winged armchair in his office, his feet resting upon a velvet pouffe, a small glass of wine in one hand, the other rummaging in a box of crystallized pineapple’  

Classic Wizarding World Treats from Soytherin, Seitanclaw, Tofupuff and Vegandor.

“Whether trying to bribe him for information or to get on his good side so you can become part of the Slug Club, you can make Professor Slughorn’s favorite vegan treat–crystallized pineapple–yourself!

The first time I tried making this it didn’t turn out too well, but at least the results made really good pineapple-berry smoothies instead of going to waste. I then worked out what I had been doing incorrectly and gave it another try so now I can bring you a proper recipe! A warning though, this is fairly time-consuming and works much better if you have a dehydrator (unlike me).

Also, when you’re finished with the syrup don’t just throw it out. You now have pineapple syrup, which can be used for countless awesome things… sweeten iced tea, use in a frosting or glaze for coconut cupcakes (or coconut pancakes!), mix with cream soda and make a pineapple soda/coconut ice cream float, pineapple curried rice… the ideas are endless!”

Professor Slughorn’s Crystallized Pineapple

Amounts vary depending on how much pineapple you’re using; 1 pineapple, or canned pineapple rings; sugar; water
If using fresh pineapple: peel, cut into 1/4 inch slices, and cut out the core so you have nice little pineapple rings. (if using canned pineapple: open can and drain.)
In a large pot, make a simple syrup: 1 part sugar to 2 parts water. I used 4 cups of water and 2 cups of sugar for my one pineapple, but you just want to make sure the syrup will cover all the fruit. Stir until the sugar dissolves.
Bring your syrup to a boil (if using a candy thermometer, it should reach 235°F). Add fruit and bring back to a simmer. Cook for about an hour, covered, until the pineapple is translucent.

Remove pineapple from pot and put on a cooling rack placed on top of a cookie sheet to drain.
Next step is to dry the fruit out. If you have a dehydrator, great! You can use that! However, if you do not have one just put the fruit (on the cooling rack & cookie sheet contraption) in your oven at 200°F until dry. This may take a while. Or, you could apparate to a desert and set it out in the sun to dry out.

Once your candied pineapple is dry, sprinkle with sugar and let cool. Store in an airtight container.
The Unofficial Harry Potter Cookbook, Dinah Bucholz 2010 Massachusetts

Pumpkin Juice

1 small pumpkin, known as sugar pumpkin or pie pumpkin; 2 cups apple juice; 1 cup white grape juice; 1 cu pineapple juice

1 Preheat the oven to 200°C Slice the pumpkin in half pole to pole and scoop out the seeds. Don’t worry about the stringy fibers; they are had to remove and won’t affect the results. Place the pumpkin halves face down on a baking sheet and roast 45 minutes to 1 hour until soft. Remove from the oven.

2 When the pumpkin is cool enough to handle, scoop out the flesh and discard the skin. Place the cooked pumpkin in a large fine-mesh sieve set over a bowl and push the pumpkin through using a rubber spatula. Scrape and mash as you push; I will take several minutes. Discard the pulpy mass left in the sieve. Stir the sieved pumpkin in the bowl to evenly distribute the juices, and then measure out one cup.

3 Place the cup of sieved pumpkin in a pitcher along with the apple juice, grape juice, and pineapple juice. Stir vigorously until the pumpkin is completely dispersed. Chill the juie until it’s very cold.

4 Before serving, stir the juice well, as the pumpkin will settle to the bottom. Fill crystal goblets with ice cubes and pour the juice over the ice.

Makes 5 cups

I preferred not to discard the pumpkin mash left in the sieve and made little pancakes – or you could use it in a muffin or scone mix, Anne

No comments:

Post a Comment