Harry Potter Recipes

Harry Potter Recipes

Wouldn't you like to eat what Harry and his friends eat throughout the books?


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*. Rock Cakes
*. Chocolate Frogs
*. Ton-Tongue Toffee
*. Cockroach Clusters
*. Butterbeer



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Rock Cakes -

Note: Rock Cakes Will Become Rock Hard If Not Eaten Immediately After Baking!
Makes 3 Dozen Cookies.
3 Eggs 1/4 Cup Milk 1 Cup Butter (Softened) 3 Cups Flour 1 1/2 Teaspoon Baking Powder 1 Teaspoon Salt 1/4 Teaspoon Nutmeg 3/4 Cups Sugar 1 Cup Dried Currants.

Preheat Oven To 350 Degrees. Beat Eggs With Milk. Add Softened Butter And Beat. Combine Flour, Baking Powder, Salt, Nutmeg And Sugar In Separate Bowl. Add Flour Mixture To Egg, Milk And Butter Mixture And Mix Until Crumbly. Stir In Currants. Drop Spoonfuls Of Dough On Greased Cookie Sheet About 2 Inches Apart. Bake For 15 Minutes Or Until Golden Brown. Serve With Tea!!


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Chocolate Frogs -

Many candy-supply stores sell plastic chocolate molds in the shape of frogs. Tiny candy eyes are available, too. Look in the Yellow Pages under candy-making supplies.

(Makes 12 to 14 frogs)

1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces 1 teaspoon grated chocolate 1 plastic mold for bite-size chocolate frogs Small candy eyes.

Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth. Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. "Glue" eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.


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Ton-Tongue Toffee -

(Makes 11/4 pounds)

2 cups sugar 8 tablespoons butter One-half teaspoon rum or vanilla flavoring 11/4 cups water.

Place all ingredients in a heavy saucepan. Stir over medium heat until sugar dissolves. Without stirring, boil until the mixture reaches 290 degrees on a candy thermometer. Pour into a buttered, 9-by-12-inch pan. Let until almost firm to the touch. Mark into 2-inch squares with a sharp knife. When , break into squares or shards.


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Cockroach Clusters -

(Makes about 35 clusters)
12 ounces chocolate chips 1 teaspoon grated chocolate 1 cup raisins 2 cups thin pretzel sticks, broken in 1-inch pieces .

Place chocolate in a microwave-safe bowl. Microwave on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels. Drop mixture by tablespoons onto waxed paper. Let stand until firm.


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Butterbeer -

3/4 cup of rootbeer 2 tablespoons of butter.

Take a mug and fill it 3/4 full with rootbeer. Scoop 2 tablespoons of butter into the mug and microwave on high for about 1 minute.


Last edited by MalibuBarbie on Tue Jul 31, 2007 12:51 pm; edited 1 time in total
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MalibuBarbie
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Post Posted: Tue Jul 31, 2007 12:36 pm Reply with quote

Harry Potter Recipes
These recipes are from an AWESOME Harry Potter cooking class that I attended with my son in January 2002. The class was called "Let's Get Cookin' Harry Potter kids cooking class and was offered by Let's Get Cooking (http://www.letsgetcookin.com) in Westlake Village, California. If you are in the Southern California area I HIGHLY recommend this wonderful culinary institute (and local cooking store). Here is a link directly to their class schedule page. They offer a lot of parent/ child cooking classes.

* Exported from MasterCook *

Quidditch Players Pie

Recipe By :Silvia Rieman
Serving Size : 6 Preparation Time :0:00
Categories : English/ Harry Potter meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 packet onion soup mix
1 3/4 cups water
1 tablespoon flour
2 ounces half and half
1 package frozen peas and carrots
1 1/2 pounds Russet Potatoes
4 Tablespoons butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon White pepper
1/4 pound shredded cheddar cheese

Filling: Brown the beef in a large skillet over medium heat. When cooked, remove beef from heat, drain fat and set aside.

Take the same skillet and add water and onion soup mix. Cover and cook for 8 minutes.

Melt the butter and mis thoroughly with the flour. Add the cream to the skillet and then add the flour mixture.

Cook this mixture, stirring constantly until a thick gravy has formed. Then return the cooked beef to the skillet and add the vegetables.

Butter a 9x9 baking dish and place the beef mixture in the bottom of the dish. Cover with Saran Wrap, let and refrigerate until the beef has set.



Crust: Peel and cut the potatoes into chunks. Cook in salted water until the potatoes are fork tender.

Drain water. Mash potatoes until smooth with a potato masher.

Beat in butter, milk and add salt and pepper to taste.

Spread the potatoes over the beef mixture and bake for 15 minutes in a 350 degree oven.

Cover with shredded cheddar and return to the oven for 5 minutes or until the cheese is melted.

Source:
"Let's Get Cookin' Harry Potter kids cooking class January 2002
http://www.letsgetcookin.com"

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* Exported from MasterCook *

Broomstick Salad

Recipe By :Silvia Rieman
Serving Size : 6 Preparation Time :0:00
Categories : English/ Harry Potter meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 English cucumber
1 Jicama
2 ribs celery
3 carrots
2 Golden Beets (boiled until "softer" but
not mushy. They should still ahve texture)
1 cup mayonnaise
2 teaspoons balsamic vinegar
2 tablespoons ketchup
1/2 teaspoon Dijon mustard

Wash, dry and peel all vegetables.

Use a julienne blade (3x3) for your food processor or a mandolin or cut by hand and cut all the vegetables into thin matchstick size peices.

Combine the liquid ingredients and mix well.

Toss the dressing with the salad vegetables and refrigerate for at least 1 hour.

Source:
"Let's Get Cookin' Harry Potter kids cooking class January 2002
http://www.letsgetcookin.com"

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Post Posted: Tue Jul 31, 2007 12:50 pm Reply with quote

Treacle Tarts

Makes about 2 dozen miniature tarts.

9 oz pie crust pastry (enough for two single standard pie crusts)
approximately 11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 oz unseasoned breadcrumbs

After greasing the pan first, line each cup of a miniature muffin baking pan with the pastry, rolled as thin as possible. Warm the treacle in a saucepan. Add the ginger and stir in the breadcrumbs. Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes, watching closely so the crust edges do not burn.

(I found this Treacle Tart recipe online and adapted it to make miniature individual Treacle Tarts with the black treacle I found at my local British food shop. I also used miniature fluted brioche pans/sandbakkel tins so the crust looked more like a fluted tart crust. Also, be careful, since the breadcrumbs are given by weight, not by fluid ounces, and breadcrumbs are very light. Since I do not have a food scale, I eyeballed it by stirring in breadcrumbs until it looked like the mixture would hold together, and I think I ended up with at least 2 cups. Both golden syrup (less bitter taste - inbetween honey and light syrup) and black treacle are usually only found in British food shops. Theoretically, molasses could be substituted for black treacle, but the taste is different, so if you don't have a local British food shop, try online, since treacle and golden syrup don't need to be refrigerated and last quite awhile.)



Pumpkin Pasties

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can
(or 2 cups fresh, roasted in the oven then pressed
through a strainer to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Bake the pie filling only ( crust) in a large casserole dish in oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming inside!



Licorice Wands

black licorice sticks
white chocolate candy melts

Melt the white chocolate according to the instructions. Take a licorice stick and dip it into the white chocolate to make a wand handle. Set the hollow licorice stick over a wooden skewer so the chocolate handle hardens straight at room temperature. These can be frozen, just thaw before serving.



Peppermint Toads

or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
(chocolate chips or other chocolate)

Since I had so much brown chocolate already, I decided my Peppermint Toads would be white. You can use food coloring to make the white candy melts any color you'd like. Melt the white chocolate according to the instructions. Use a toothpick to add peppermint oil drop by drop until you have the desired taste. Be careful, since the peppermint oil is VERY strong! Spoon the flavored chocolate mixture into the candy mold and let harden in the refrigerator. When solid, pop out your toads and add the eyes with a small paintbrush and melted chocolate chips. These can be frozen, just thaw before serving.



Cockroach Clusters

chocolate
dry chow mein noodles

Melt your chocolate until smooth. Stir in noodles until the mixture is thick enough to hold together. Spoon bite-sized clusters onto wax paper and let harden in the refrigerator. If you want longer-lasting candy, 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles. These can be frozen, just thaw before serving.




Cauldron Cakes

Makes about 3 dozen from a standard cake mix.

Your favorite devils food cake recipe, made into cupcakes
black string licorice

Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.



Acid Pops

Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor you choose)

The combination of the "super-sour" taste, already very acidic, with the of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!

My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.



"Official Hogwarts Brie in Puff Pastry"

small Brie cheese round
packaged puff pastry sheet

Wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Brush with milk for nice browning. Place on greased foil on a cookie sheet and bake in the over at 400F for 15 minutes, or until crust is golden brown. Serve with a spreader and your preferred assortment of crackers.

I decided to use my pastry scraps to make the Hogwarts shield with the H on top of my Brie. Everyone liked the shield so much, they ate AROUND it and left it there alone on the plate! haha...

You can add to the layer between the pastry and the Brie if you like. My favorite is apricot preserves with dried cranberries, but the cranberries make it lumpy, so that could mar your design, which is why I left this one plain.



Fortress du Fromage with Magic Wands

Usually I serve sliced cheese with a cracker assortment, but I found these great toothpicks that were gold and silver -tipped wands, so I had to figure out some way to feature them, hence the cubed cheese. Beldar McNabb (Thanks, Kael!) was kind enough to build this "Fortress du Fromage" for me!



Herbology Fruit

kumquats
blueberries
mango
kiwi
pineapple
papaya
strawberries
plums
grapes

Choose the fruit you like (tropical is excellent - the more unique the better - this is Herbology you know!) and that lend themselves to party-sized portions. Arrange it all artistically on unique garnish, or have your house-elf Leezy (Thanks, Lisa!) arrange it for you. Set up in your Herbology classroom amongst real and artificial plants and enjoy!



Herbology Crudites

white mushrooms
button mushrooms
red, yellow and bell peppers
carrots
broccoli
snap peas

Choose the vegetables you like and that lend themselves to party-sized portions. Arrange it all artistically on unique garnish (this is Herbology you know!), or have your house-elf Leezy (Thanks, Lisa!) arrange it for you. Set up in your Herbology classroom amongst real and artificial plants and enjoy!



Butterbeer

Makes 2 quarts.

1 cup butterscotch schnapps
7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.

You can also find butterscotch flavoring near the vanilla flavoring in the baking section of the grocery store, but it is more difficult to find, and actually the flavoring is 35% alcohol where the schnapps is only 15% alcohol by volume, so if you're making large quantities of butterbeer, I recommend just to buy the schnapps. There is not much alcohol content in the butterbeer mixture, just enough to make a house-elf tipsy and to give it the warm, buttery aftertaste to the fizzy cream soda. Yum! :-9

(I did make a refill batch during the party using 1 cup schnapps to a whole 2 liter bottle of cream soda, which was ratio of 1 to 8, but people tasted the difference and complained, so fair warning!)



Pumpkin Juice

Bake your Halloween jack o'lantern in the oven.
(watch the face distort and shrink - it's fun!)
Strain your , saving the juice separately from the strained .
Serve your chilled juice to your guests!

This takes a good hour or two, depending on the size of your jack o'lantern, so keep checking your as it is baking. Use a cookie sheet underneath so you can easily take the mushy out of the oven and to catch any drippings. If your was not carved, cut it in half before baking, otherwise it could and make a GIGANTIC mess! You will see that the juice separates from the flesh as it starts to bake, so spoon off this juice periodically and save it so it doesn't leak all over your oven. Once your flesh has baked long enough to be good and soft, remove from the oven and let it . Scoop the flesh from the skin into a strainer with a container underneath. Use a spoon to squeeze out the juice from the , so you have as "solid" a puree as possible, which you should save for your Pumpkin Pasties, bread, or your favorite pie recipe.

Ironically, this is always how I strained my after baking, since if you don't, you end up with a very watery pie, but I always just discarded the juice before. Now I freeze my and juice separately in plastic containers, and they can keep over a year in the freezer quite well. After thawing the , you can strain again for even better results (and more juice!) since during freezing, the ice crystals were separated from the naturally.

I did try using pie spice mixture to flavor my juice, but I thought the flavor was too strong. I actually prefer plain, unsweetened juice, since it is quite refreshing and tastes a bit like iced tea. My guests liked the Butterbeer much better though! Wink

http://www.britta.com/hogwarts/recipes.html#frogs
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Frances
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Post Posted: Thu Aug 16, 2007 7:09 am Reply with quote

OH MB, Thank you so much for starting this thread!

First, I hate cooking but I like to look at recipes to find ones that are extremely easy.

Next, I was intrigued by the idea of Harry Potter recipes. I noticed the Quidditch Players Pie and I almost cried. When I was a little girl my mother used to make something called "Shepard's Pie" but she was not one for using recipe's. When she passed away when I was 24 all her recipes went with her. I looked everywhere for a recipe that matched her shepard's pie but to avail. But the Quidditch recipe comes so close...the only difference is she used instead of peas and carrots.

I could just hug you ((((((((((MB))))))))))!!!!!!! I these message boards. :



JWChitown
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Joined: 12 Apr 2007
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Post Posted: Sat Nov 17, 2007 9:56 am Reply with quote

Frances wrote:
OH MB, Thank you so much for starting this thread!

First, I hate cooking but I like to look at recipes to find ones that are extremely easy.

Next, I was intrigued by the idea of Harry Potter recipes. I noticed the Quidditch Players Pie and I almost cried. When I was a little girl my mother used to make something called "Shepard's Pie" but she was not one for using recipe's. When she passed away when I was 24 all her recipes went with her. I looked everywhere for a recipe that matched her shepard's pie but to avail. But the Quidditch recipe comes so close...the only difference is she used instead of peas and carrots.

I could just hug you ((((((((((MB))))))))))!!!!!!! I these message boards. :


I couldn't agree more. Today I made it my misssion to cut and paste all my favorite recipes into MSWord. After board crashes I am not going to take any chances.

Thanks, Ladies!