Harry Potter Recipes

2012-02-19T12:07:00.000-08:00

C lick on the kind of recipe you wish to make:

Acid Pops	Pumpkin Pasties
Bertie Botts Every Flavour Beans	Rock Cakes
Butterbeer	Spotted Dick
Cauldron Cakes	Ton Tongue Toffee
Chocolate Frogs	Toothflossing Stringmints
Cockroach Clusters	Treacle Fudge
Jelly Slugs	Treacle Tarts
Licorice Wands
Peppermint Toads
Pumpkin Juice

"Food and Drink in the Potter Universe"
on The Harry Potter Lexicon

Butterbeer

2010-07-14T15:19:00.000-07:00

I was browsing through websites looking for recipes, and I came upon this one--can't wait to try making it for myself! It's from Fox News.

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BUTTERBEER

Start to finish: 1 hour (10 minutes active)

Servings: 4

Ingredients:

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Treacle Tart

2009-09-11T18:07:00.000-07:00

Serve 4

Ingredients:

100g/4oz Wholemeal Flour

50g/2oz Self-Raising Flour

A pinch of Salt

75g/3oz Butter

Water to bind

120ml/4 fl.oz. Golden Syrup [what is it?]

75g/3oz Fresh Brown Breadcrumbs

Grated zest of 1/2 Lemon

50g/2oz Toasted Hazelnuts, coarsely chopped

Instructions

1. Sift the flours with the salt into a mixing bowl. Tip the residue of bran left in the sieve into the bowl and stir lightly to mix.

2. Cut the butter into the flour with a palette knife, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Gradually stir in just enough water to bind the mixture together. Knead briefly until smooth. Wrap in cling film and leave to relax in the bottom of the refrigerator for about 15 minutes.

3. Preheat the oven to 200C, 400F, Gas mark 6. On a lightly floured surface, roll out the pastry and line an 18cm/7 inch flan tin, reserving the trimmings.

4. Place syrup into a saucepan and heat gently. Stir in the breadcrumbs, lemon zest and chopped nuts.

5. Spread the syrup mixture evenly over the base of the pastry case. Roll out the pastry trimmings thinly and cut into long, narrow strips. Arrange the strips in a lattice over the filling. Trim off any overhanging pastry, then lightly brush the strips with the beaten egg or milk.

6. Bake for 30-35 minutes, until the pastry is cooked and the filling a rich dark brown.

Butterbeer

2009-09-03T18:12:00.001-07:00

Recipe #1

Ingredients:

2 and 1/2 cups milk
1/2 cup butterscotch chips

Directions:

Heat milk in microwave for about 3-4 minutes on high power (or until hot). Stir in the butterscotch chips until they are thoroughly melted.

If you want to, you can froth it with a mixer or serve with no froth.

Serve in mugs.

Prep time:

About 10 minutes

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Food Network.com Recipe: (2 servings)

Ingredients
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda

Directions

Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.

Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.

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All Recipes.com's Butterbeer Recipe: (4 servings)

Ingredients

1/2 cup butterscotch schnapps
3 1/2 cups chilled cream soda

Directions
Pour the butterscotch schnapps into a small pitcher. Carefully pour in the cream soda so that you don't lose the carbonation. Stir gently and pour into goblets to serve.

Rock Cakes

2009-08-31T18:57:00.003-07:00

Ingredients
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
Juice of 1/2 small orange

Instructions
Preheat oven to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit and orange rind.
Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.

Jelly Slugs

2009-08-31T18:57:00.001-07:00

Ingredients
4 packets quick-set jelly (knox gelatin)
1 litre sparkling lemonade
1 packet Rowntree's Bursting Bugs (I'd guess gummy worms would work, Yankees)
You will also need a clear plastic bowl (25 cl) per guest

Instructions
Make up two of the jellies according to the packet instructions, using lemonade instead of water for stage two.
Fill the bowls 1/3 full, then leave until set.
Position two or three bugs in each bowl.
Make up the other two jellies, again using lemonade.
Allow to cool for a couple of minutes and then pour over the first layer and bugs.
Allow to cool for an hour, and then decorate with an additional bug on the top.

Jelly Slugs

2009-08-31T18:56:00.001-07:00

Ingredients
6 Tbsp sugar
2/3 cup cranberry juice cocktail
4 Tbsp light corn syrup
4 envelopes (4 Tbsp) unflavored gelatin
Red food coloring
Powdered sugar

Instructions
Place sugar, juice and corn syrup in a saucepan.
Stir over medium-low heat until the sugar dissolves.
Sprinkle in gelatin and cook and stir until the gelatin is completely dissolved.
Stir in 2 or 3 drops of food coloring.
Pour mixture into a bread pan coated with vegetable oil spray.
Let stand at room temperature until very firm, about 2 hours.
Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes).
Place on a work surface sprinkled with powdered sugar.
With a sharp knife or a small cookie cutter, cut the jelly into worm shapes.
Place on a platter lined with waxed paper.
Store in a cool, dry place.
Do not refrigerate.
Makes about 1 pound.

Toothflossing Stringmints

2009-08-31T18:55:00.002-07:00

Ingredients

1 Egg White (you can use pasteurized egg white, but the one that comes directly from an egg works best, just understand that it can be risky)
12 ounces of powdered sugar
1/8 teaspoon peppermint extract
Thin round licorice

Instructions
Whisk egg white until it is frothy, and then whisk in the powdered sugar and peppermint extract.

Once thoroughly combined, roll it into little balls with your hands, wrap the balls in the licorice.

Cool completely in the fridge, and serve.

Prep time

About 15 minutes hands on time plus about 20 minutes in fridge to cool it down.

Ton Tongue Toffee

2009-08-31T18:55:00.001-07:00

Ingredients
2 cups sugar
8 tablespoons butter
1/2 teaspoon rum or vanilla flavoring
1 1/4 cups water

Instructions
Place all ingredients in a heavy saucepan.
Stir over medium heat until sugar dissolves.
Without stirring, boil until mixture reaches 290 ºF on a candy thermometer.
Pour into a buttered, 9-by-12-inch pan.
Let cool until almost firm to the touch.
Mark into 2-inch squares with a sharp knife.
When cool, break into squares or shards.
Makes 1 1/4 pounds.

Spotted Dick

2009-08-31T18:54:00.002-07:00

Ingredients
8 oz self-raising flour
1 pinch of salt
4 oz margarine
2 oz castor sugar (superfine granulated sugar)
4 oz to 6 oz sultanas (big raisins)
6 Tbsp water

Instructions
Have ready a sheet of foil or a double thickness of grease proof paper brushed with melted margarine.
Make the pudding crust:
Sieve together the flour and the salt.
Rub in the margarine.
Add the sugar and sultanas.
Mix in the water to make a soft dough.
Turn out onto a floured board and form into a roll.
Wrap loosely but securely in the grease proof paper or foil.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1.5 to 2 hours.
Serve with hot custard sauce or sprinkle with castor sugar.
Variation: Instead of placing in a steamer, put the mixture in a medium-sized (1.5 pint) pudding basin with a round of grease proof paper in the bottom and brush all round inside with melted margarine.
Smooth the top.
Cover with foil, or double grease proof paper brushed underneath with melted margarine
Steam for 1.5 to 2 hours.
Serve with hot Custard sauce or sprinkle with castor sugar.

Acid Pops

2009-08-31T18:54:00.001-07:00

Ingredients
lollipops (Way-Sour Charms Blow Pops, Dum Dums, etc)
Pop Rocks (whatever flavor you choose)

Instructions
Remove the lollipops from their original wrappers.
Open the Pop Rocks and pour them in a shallow bowl.
If your lollipops are not sticky enough on their own, dip them quickly in plain water.
Roll the lollipops in the Pop Rocks until they are completely covered.
Wrap them in plain wax paper squares.
The Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close in time to serving as possible for the best effect

Cauldron Cakes

2009-08-31T18:53:00.001-07:00

Ingredients

One recipe of your favorite "Devils Food Cake", made into cupcakes.
Black string licorice

Instructions
Bake the cupcakes - do not bake in cupcake liners, instead butter each cupcake holder before pouring in batter so they don't stick.

Once cupcakes are out of oven, let them sit 5 minutes to cool, then turn the pans upside down over cooling racks. Turn the cupcakes right-side up and let cool.

Slice off tops of cupcakes (and eat them!). Scoop out as much of the inside of the "cauldrons" left over so they look sort of like miniature cauldrons. Poke the black licorice in each of them at each side to form two handles.

Serve!

Prep time:

About 50 minutes (including baking).

Cockroach Clusters

2009-08-31T18:52:00.002-07:00

Ingredients
dark chocolate
dry chow mein noodles

Instructions
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, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles.
These can be frozen, just thaw before serving.

Peppermint Toads

2009-08-31T18:52:00.001-07:00

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

Instructions
You can use food coloring to make the white candy melts any color you'd like, since green would be appropriate. Since I had so much brown chocolate already, I decided my Peppermint Toads would be white.
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.

Licorice Wands

2009-08-31T18:51:00.002-07:00

Ingredients:

black licorice sticks OR pretzel sticks
white chocolate (about 4 ounces)

Instructions:
Chop chocolate into small pieces and microwave for 1 minute on 50% power. Stir. If it isn't melted, put back in microwave for 30 second increments on 50% power. This will prevent burning the chocolate.

Dip licorice (or pretzel into melted chocolate) - this makes the handle of wand. Put on pieces of parchment paper or wax paper and put in the fridge until it is cold and hard.

Eat!

Prep time:

About 10 minutes active prep time

About 20 minutes in fridge

Treacle Tart

2009-08-31T18:51:00.001-07:00

Ingredients
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry -- see note
6 tablespoons Golden Syrup -- see note

a) Golden Syrup, or treacle may be substituted for light molasses or
honey.
b) You may substitute the pastry by an unbaked pie crust from your
local bakery.

Instructions
Put the syrup into a saucepan with the bread crumbs, lemon rind and juice and heat gently until just melted. Cool.
Roll out the dough and use to line an 8 in pie plate. Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake in a moderately hot oven (400 ºF) for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.

Cockroach Clusters

2009-08-31T18:46:00.002-07:00

Cockroach Clusters

Ingredients:

1/2 pound chocolate discs
3/4 cup chow mein noodles

Directions:

Melt chocolate using method for frogs on page 4E. Stir in chow mein noodles. Make sure noodles are completely covered in chocolate. Put parchment or wax paper on the bottom of a 9-by-13 baking dish. Spoon bite-sized clusters onto the wax or parchment paper. Let harden in the refrigerator.

Peppermint Toads

2009-08-31T18:46:00.001-07:00

Peppermint Toads

Ingredients:

1/4 pound Mercken's green chocolate discs (see Note)
1/2 pound Mercken's white chocolate discs
Mint flavoring oil

Directions:

Melt green chocolate in a glass bowl in the microwave on low defrost setting for 2 1/2 minutes. Remove and stir the chocolate. Microwave again on low defrost for 30 seconds. Remove and stir. Repeat until the chocolate is melted. Spoon about 1/2 teaspoon in the toad mold to create a green stripe. Toothpicks may help to spread the chocolate around. Knock against counter to remove air bubbles. Place in refrigerator for 15 minutes.

Melt white chocolate disks in the microwave. Add a few drops of the mint flavoring oil. Stir. Add more to taste if necessary. Remove molds from refrigerator. Spoon white chocolate into molds. Knock against counter to remove air bubbles. Place in refrigerator for 15 minutes.

Before unmolding, put the molds in freezer for 1 minute. Remove from molds.

Keep water away from your chocolate, and make sure bowl and utensils are completely dry.

Chocolate Frogs

2009-08-31T18:45:00.004-07:00

Chocolate frogs

Ingredients:

1/2 pound Mercken's green chocolate discs (see Shopping Note)

Directions:

Melt chocolate in a glass bowl in the microwave on low defrost setting for 2 1/2 minutes. Remove and stir the chocolate. Microwave again on low defrost for 30 seconds. Remove and stir. Repeat until the chocolate is melted.

Spoon chocolate into molds. Lightly knock the mold against the kitchen counter to remove air bubbles. Put the molds in the refrigerator for 15 minutes.

Before unmolding, put the mold in the freezer for one minute. Turn the mold upside down, lightly pat and the chocolates should come out easily.

Keep water away from your chocolate, and make sure bowl and utensils are completely dry.

Butterbeer

2009-08-31T18:45:00.003-07:00

Hot Butterbeer

Ingredients:

2 1/2 cups of milk
1/2 cup of butterscotch syrup or chips
Whipped topping or whipped cream

Directions:

Heat milk in a small saucepan over medium-high heat. Add butterscotch chips or syrup. Stir until melted. Bring mixture to almost boiling. Pour into mugs. Top with whipped topping or whipped cream.

Butterbeer

2009-08-31T18:45:00.001-07:00

Chilled Butterbeer

Ingredients:

8 ounces cream soda
3 teaspoons of butterscotch syrup
Whipped cream

Directions:

Stir soda and syrup gently in tall glass. Serve over ice. Add whipped cream for a frothy top.

For an adult alternative, substitute butterscotch schnapps for syrup.

Rock Cakes

2009-08-31T18:40:00.000-07:00

Mrs. Weasley's Rock Cakes

Ingredients:
8oz or 2 cups self-raising flour
1/2 tsp salt
4oz or 1 stick of butter
3oz sugar (1/3 cup plus a tbsp)
1 tsp vanilla extract
1 1/2 oz currants or sultanas (scant 1/3 cup golden raisins)
1 tbsp candied peel
1 egg
2 tbsp milk
caster sugar for dredging (superfine sugar)

Directions:
1. Put the flour and salt in a mixing bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs.
2. Stir in the sugar and dried fruits.
3. Beat the egg with the milk and vanilla, then pour it into the flour and fruit mixture, and mix it up to make a stiff dough.
4. Butter two baking sheets, and drop on tablespoons of the mixture.
5.Roughen the dough lumps with a fork, and dredge with a little castor sugar. (should be enough mix to make 15 - 20 small cakes)
6. Bake in a hot oven, 425F or 220C, for 12-15 minutes, until firm and pale golden. Cool them on a wire rack.

NOTE: They should be crumbly in texture. If they are hard and inedible, like Hagrid's, you mixed the dough for too long or baked them in the oven too long.

Following that recipe on Floo Networks page are recipes for gingerbread newts, pumpkin pasties, treacle (molasses to those of us in the US) fudge, and butter beer.

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This recipe originated on the Floo Network website. This website was run, in part, by Steven Vander Ark, the webmaster of the Harry Potter Lexicon. The Floo Network website was taken down about a year ago, and it is thanks to this person that we have the recipe.

Treacle Fudge

2009-08-31T18:33:00.001-07:00

Ingredients:

1/2 cup light cream or evaporated milk
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoons unsalted butter
1/3 cup molasses

Directions:
In a large bowl, mix cream, brown sugar and salt together, set aside. In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses. Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool. Cut into squares after cooled and serve.

Pumpkin Juice

2009-08-31T18:32:00.001-07:00

Ingredients:

2 cups chopped edible fresh pumpkin chunks
2 cups apple juice
1/2 cup pineapple juice
1/2 cup apricot juice (optional)
1 teaspoon honey (or to taste)
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice

Directions:

Grind the pumpkin pieces up in a food processor, and squeeze out juice through a fine mesh strainer or a piece of cheesecloth.

Mix all juices together in a bowl, and stir in honey and spices. Chill thoroughly in fridge.

Stir again, and pour the juice over ice to serve.

Prep time:

About 30 minutes active time

About 40 minutes time in fridge

Butterbeer

2009-08-31T18:31:00.000-07:00

Ingredients:

1 cup cream soda
1/2 cup butterscotch syrup (ice cream sauce)
1/2 tablespoon butter

Directions:

Microwave butterscotch syrup and butter (in a microwave-safe jar) on high for about a minute and a half, watching it while it's cooking (stand a little away from the microwave though to be safe).

When it's bubbly, take it out of the microwave and stir. Cool for 30 seconds, and slowly mix in the cream soda (to prevent bubbles from going away). Swirl gently to mix, and serve.

If you let it cool, the butter will separate, so drink it up quickly!

Prep time:

About 5 minutes.