Butterbeer, pumpkin juice & other Harry Potter inspired recipes

Updated: 13 Jul 2011
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Every Harry Potter movie has at least one scene in the Great Hall over breakfast, lunch or dinner. Perhaps you haven’t been envious of their Cornish or pumpkin pasties, Christmas pudding, treacle tarts and pumpkin juice, but you might be after trying these wizard-inspired recipes. The more unusual are complied in our list of essential Harry Potter recipes.

 

 

Butterbeer

 

Ingredients:

1 cup (8 ounces) club soda or cream soda
1/2 cup (4 ounces) butterscotch syrup (ice cream topping)
1/2 tablespoon butter

 
Directions:

Measure butterscotch and butter into a 2 cup (16 ounce) glass. Microwave on high for 1- to 1-1/2 minutes, or until syrup is bubbly and the butter is completely incorporated.
Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
Serve in two coffee mugs or small glasses. This makes a perfectly warm Hogwarts' treat for two!

 

 

Pumpkin Juice

 

Ingredients:

2 cups pumpkin chopped into chunks
2 cups apple juice
1/2 cup pineapple juice
1 teaspoon honey (more or less, to taste)
Cinnamon, ginger, nutmeg and/or allspice (all ground, to taste)

 
Directions:

Juice the pumpkin pieces by squeezing them through a cheesecloth, or use a juicer if you have one.
Pour the pumpkin juice, apple juice and pineapple juice into a blender.
Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.
Add your spices (to taste). This might take some experimentation to get right.
Chill your pumpkin juice or serve iced and enjoy!

 

 

Porridge

 

Ingredients:

1/4 cup of oats
1-1/4 cups of water
Toppings can include: milk or cream, sugar, honey, cinnamon, jam, berries, nuts, or fresh fruits.

 
Directions:

Mix ingredients into a pan and heat on the stove over medium heat.
Stir continuously and, once the porridge is thick, remove it from the heat.

 

 

Cornish Pasties

 

Ingredients:

4 cups all-purpose flour
2 teaspoons salt
2 sticks butter or shortening
6 to 7 tablespoons ice water
2 beef bouillon cubes
3/4 pounds ground sirloin
1 small red onion, finely diced
1 cup finely diced red potatoes (about 2 large or 3 small potatoes)
4 garlic cloves, minced
Salt, pepper and any other spices you like
1 egg, beaten

 
Directions:

In a food processor, pulse the flour, salt and butter 10 to 15 times, 5 seconds at a time, until a ragged, slightly moist dough interspersed with pea-sized bits of butter starts to take shape.
Pour the dough into a bowl big enough to knead in and add the ice water little by little, kneading until the dough holds together but isn’t sticky.
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a Silpat.
In a medium bowl, dissolve the bouillon in 1/2 cup of boiling water. Add the ground beef, onion, potato, and garlic. Season liberally with salt, pepper and any other seasoning you’d like.
Turn the dough out onto a lightly floured surface. Divide in two and roll each half out to about 1/4-inch thick. Cut out a circle about 8 inches in diameter from each half (you can trace the bottom of a pie pan with the tip of a paring knife). Combine scraps and repeat, using all the dough. You should have enough dough for 5 or 6 circles -- more if you roll it thinner -- fewer if you roll it quite thickly.
Spoon the filling onto one half of each circle, leaving a 1/2-inch border around the edge. Fold the top of the circle over the filling to make the pasty’s distinctive half-moon shape. Dampen the edge of your pastry to help it stick. If you want a thinner crust, crimp the edges together using the tines of a fork. For a more traditional pasty edge, leave yourself a little more pastry along the edges and make a roped pie crust edge
Cut slits into the tops of each pasty so steam can escape, and place on the prepared cookie sheet. Brush a thin coating of beaten egg onto the top of each pasty.
Bake for 45 to 55 minutes, or until the crust is golden brown and the filling slightly bubbles through the slits. Serve warm (but be mindful of the piping hot filling) or at room temperature.

 

 

ShepHErd’s Pie

 

Ingredients:

1 pound ground beef or lamb
2 tablespoons vegetable oil
1 medium onion, sliced
1 clove of garlic, minced
1 jar Heinz beef gravy (if you are making gravy from scratch: 1 tablespoon all-purpose flour, 1 cup chicken stock and 2 tablespoons of tomato paste)
1/2 teaspoon salt and fresh black pepper to taste
1 carrot, optional
Mashed potatoes (use your own recipe for the potatoes)

 
Directions:

Using a skillet, brown the ground beef or lamb on medium heat. Break up all clumps until it is evenly crumpled.
Drain the grease from the meat and remove the meat from the skillet then set it aside for a few minutes. Wipe the grease from skillet using a paper towel.
Pour vegetable oil into the skillet and sweat the onions (soften but not colored), then add garlic.
Pour the ground beef or lamb back into the skillet with the onions and garlic and combine.
Add 1 jar of Heinz beef gravy, carrot, salt and pepper (or add flour, chicken stock, tomato paste, carrot, salt and pepper).
Raise the heat and bring mixture to a simmer for about 15 minutes (until carrot is softened).
Remove mixture from the heat and place the meat into a 9-inch deep baking dish and top with prepared mashed potatoes.
Preheat oven to 350 degrees F.
Bake the pie for approximately 45 minutes, or until mixture is bubbling around the edges and the mashed potatoes turn a deep yellow, almost brown color.

 

Yorkshire Pudding

 

Ingredients:

Large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of all-purpose/plain flour to eggs
Pinch of salt
2 tablespoons lard, beef drippings or vegetable oil

 
Directions:

Heat the oven to the highest temperature possible, however, do not exceed 450 degrees F or the fat may burn.
Pour the eggs and milk into a large mixing bowl and add a pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Let mixture stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream (if there are any lumps pass the batter through a fine sieve).
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible -- up to several hours.
Place a pea-sized piece of lard, drippings or 1/2 teaspoon of vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2-inch hole tin or a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk, adding 2 tablespoons of cold water and fill a third of each section of the tin with batter, then quickly return it to the oven.
Cook it until it's golden brown, about 20 minutes. Repeat the last step again until all the batter is used up.

 

 

Treacle Tart

 

Ingredients:

For the pastry:

8 ounces plain flour
Pinch salt
1 ounce fine sugar
4 ounces very cold unsalted butter
Cold water to mix

 
For the filling:

10 ounces golden syrup (or corn syrup)
1 heaped tablespoon black treacle (or dark molasses)
Zest and juice of 1 unwaxed lemon
4 medium free range eggs
1 ounce fresh bread crumbs

 
Directions:

Heat the oven to 350 degrees F.
Place the flour, salt, sugar and butter in a food processor, then pulse until the mixture resembles fine breadcrumbs. With the processor running, add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap it in cling film. Let it rest in the refrigerator for 1 hour.
Roll out the pastry and line a loose-bottomed tart tin, place it in the refrigerator for 30 minutes.
Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add them to the treacle mixture. Finally, stir in the bread crumbs.
Carefully pour the mixture into the prepared tart case.
Bake for 20 to 25 minutes, or until the crust and filling are golden brown and firm to the touch.
Serve warm with crème fraiche, which balances really well with the sweetness of the tart, or a good vanilla ice cream.

 

 

Christmas Pudding

 

Ingredients:

1 pound dried mixed fruit (use golden raisins/sultanas*, raisins, currants)
1 ounce mixed candied peel, finely chopped
1 small cooking apple, peeled, cored and finely chopped
Grated zest and juice of 1/2 large orange and 1/2 lemon
4 tablespoons brandy, plus a little extra for soaking at the end
2 ounces self-raising flour, sifted
1 level teaspoon ground mixed spice
1-1/2 teaspoons ground cinnamon
4 ounces shredded suet, beef or vegetarian
4 ounces soft, dark brown sugar
4 ounces white fresh bread crumbs
1 ounce whole shelled almonds, roughly chopped
2 large eggs

 
Directions:

Lightly butter a 2-1/2 pint pudding basin.
Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, and nuts and stir until all the ingredients are well mixed. Finally, stir in the marinaded dried fruits.
Lightly beat the eggs in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of grease-proof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake, but a dark, sticky and dense sponge.
Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh grease-proof paper and retie with string. Store in a cool dry place until Christmas Day.
On Christmas Day, reheat the pudding by steaming again for about an hour. Serve with brandy or rum sauce, brandy butter or custard.

 

Note >> The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavors will not have had time to mature.

 

Pumpkin Pasties

 

Ingredients:

1 (1 pound) can pumpkin pie mix and the ingredients needed as listed on the can
9 ounces rolled pie crust pastry
1/4 cup melted butter
Cinnamon sugar mix, if desired

 
Directions:

Bake the pie filling ONLY in a large dish at 350 degrees F for 1 hour. It is done when a knife inserted into the center of the dish comes out clean. Cool it on a wire rack.
Make (or purchase) pie crust pastry.
Roll the pastry thin and cut it into circles approximately 4 inches in diameter.
(I actually use a coffee mug for this.)
Put a spoonful of the cooled pumpkin mixture toward one side of the center of the circle.
Fold the crust over and crimp the edges closed.
Slice three small slits in the top for venting, and brush with melted butter. (If desired, you can sprinkle a little cinnamon and sugar on the top.)
Place it on a greased cookie sheet and bake only until the crust is a light golden-brown.
Serve at room temperature.

 

SOURCE: www.sheknows.com

  
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