Harry Potter Collection:
Treacle Tart Recipe by Darla
(Makes about two dozen mini tarts.)
9 oz. Pie crust pastry
18 oz. Golden syrup
2 eggs
1 Small Lemon (finely grated Zest and Juice)
¾ tsp. ground ginger
2 Tbs. Heavy Cream
1 C. Fresh bread crumbs
Golden Syrup substitute:
12 oz. Light corn syrup
6 oz. Molasses
Pastry Crust:
1 ½ C. All purpose Flour
¾ C. Confectioners sugar
¼ tsp. Salt
½ C. (1 stick) Unsalted butter (cut into 8 pieces)
¾ Tbs. Ice Water
Blend all pastry crust ingredients in a standing mixer until smooth, mixing butter in one piece at a time, small chunks of butter, ¼ inch or smaller, may be left in the batter if all other ingredients are well blended.
To make tarts:
Begin by greasing your pan and line each cup of a mini muffin baking pan with the pastry rolled as thin as possible. (If you have tart pans these may be used in place of the mini muffin pan.) Place pans in refrigerator while preparing the filling. Combine Golden syrup (or substitute with light corn syrup and molasses), 2 eggs, grated zest and juice of lemon,, ground ginger, heavy cream, and fresh bread crumbs. Poor filling into cooled pie/tart crust, bake for 20 minutes for tartlets, or about 30 for standard tart, just until the filling has set.
Can be served with clotted cream, vanilla ice cream or fresh whipped cream as a topping.
My recipe reads just a little different but the process is still the same. You can see her original here:
www.bakingdom.com/2010/11/harrys-favorite-treat-teeny-tiny-treacle-tarts.htmlScones
(Makes 8 scones)
3 C. All Purpose Flour
½ C. White sugar
5 tsp. Baking Powder
½ tsp. Salt
¾ C. Butter
1 Egg (Beaten)
1 C. Milk
Preheat oven to 400 F, and lightly grease your baking sheet.
In a large bowl combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl and stir in flour mixture until moistened.
Turn dough out onto lightly floured surface and knead briefly. Roll dough out into ½ inch thick round, cut into 8 wedges and place on the prepared baking sheet.
Bake for 15 minutes in preheated oven or until golden brown.
To be fair I have no idea where this wonderful recipe came from, its very basic and can be combined with many other ingredients to be specialized.
Hogwarts Pumpkin Pasties
(Makes about 18 – 22 pastry)
Cookie Crust:
2 Large Eggs
1 C. Butter
1 C. Brown Sugar (Packed)
6 Tbs. Molasses
½ C. Vegetable shortening
5 C. All Purpose Flour
1 C. Whole Wheat Flour
1 tsp. Baking Soda
2 tsp. Salt
Filling:
1 C. Granulated Sugar
1 C. Canned Pumpkin
1 tsp. Cinnamon
1 tsp. Ginger
½ tsp Nutmeg
Tools:
Wax Paper
Circle Cookie Cutter
Chopstick or Wooden spoon with rounded end
For Imprints:
“H” Foam Stamp
Scalloped Biscuit Cutter
Circle Cookie Cutter (or drinking glass smaller in circumference than the one you use to cut out the cookies)
Step 1: In the bowl of an electric mixer, add eggs, butter, brown sugar, molasses and shortening. Beat until fluffy.
Step 2: In a large bowl, add flours, baking soda and salt. Whisk to thoroughly combine.
Step 3: Add the dry ingredients to the wet and mix till a cohesive dough is formed. Turn out on a lightly floured work surface and divide dough in to two separate balls.
Step 4: Tear off a sheet of wax paper to fit inside a baking sheet. Set wax paper on your work surface. Lightly dust wax paper with flour. Form one dough ball in to a flat rectangular shape. With a rolling pin, roll dough almost to the edges of the wax paper. Transfer dough and wax paper to your baking sheet.
Step 5: Repeat with second dough ball. Place 2nd rolled sheet of dough and wax paper on top of the first. Cover entire baking pan with plastic wrap and chill in the refrigerator for 2 hours or overnight.
Step 6: Prepare filling by combining all ingredients in a small bowl. Set aside.
Preheat oven to 350 F
Step 7: When dough has chilled, use a round cookie cutter or the rim of a glass dusted with flour to cut circles from the first sheet of dough. Place on a baking sheet, 2 inches apart. Set scrap dough aside.
Step 8: Put a heaping teaspoon of filling in the center of each circle.
Step 9: From the second sheet of dough, use the same circle cutter to cut the same number of circles as you did in Step 7, but do not remove from the wax paper. While still on the wax paper, imprint each circle with an 'H' for "Hogwarts" or "Harry".
Step 10: Use the scalloped cutter to press a pattern around the 'H'. Then use the circle cutter to press a final circle. Do not cut all the way through.
Step 11: Cover each bottom-half on the tray with a stamped top-half. Using the rounded end of a chopstick or wooden spoon, press around each pie to crimp closed.
Step 12: Bake at 350 for 20-22 minutes.
(While the pasties are baking, combine all the scrap dough into a flat rectangle and roll out on a sheet of wax paper. Refrigerate for 20 minutes, then repeat the process above to make more pasties.)
Remove from oven. Cool for 10 minutes on a rack before removing from pan to continue cooling.
While I can not find a name for the person responsible for this wonderful recipe here is the link which includes a wonderful template for a pouch to s tore your pastry in!
www.rookno17.com/2011/07/recipe-harry-potter-hogwarts-express.htmlLicorice wands By Your Admin
Licorice twists (Any flavor) or Red vines
Chocolate candy melts (Two different blends for decorating such as semi sweet dark chocolate and White Almond Bark)
Sprinkles (Optional)
Melt your first chocolate according to package directions. Line a baking sheet with parchment or wax paper and set aside. Take a licorice stick/red vine and dip into the melted chocolate, this will be your base coat. Try to cover the licorice/red vine as much as possible. Next set the chocolate covered licorice or red vine on your lined baking sheet to cool. Repeat the process till you have as many wands as you desire. Now melt your second chocolate melt and embellish your wands with swirls using a toothpick or chopstick. Coat the tips of your wands with sprinkles if desired by dipping the tip in chocolate and then covering it in sprinkles before the chocolate cools.
Yes okay I wrote this one when their are like a hundred others available on the net and its really pathetically simple, dip, embellish enjoy. All I can say is work a bamboo skewer into to your licorice and it can be set in a cup to cool and it won't leave any of those setting lines on your wands. It can be a little troublesome to remove from the skewer once the chocolate sets up however.
Butter Beer
1 cup 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.
A Thank you to the Fox News crew for providing a wonderful teaser for those of us who can't afford a trip to Orlando, Florida!
www.foxnews.com/leisure/2010/07/02/harry-potters-butterbeer-recipe-uncovered/Cauldron Cakes
(Makes 21 small cakes.)
2 C. Flour
1 ½ C. Sugar
3 ½ tsp. Baking Powder
1 tsp. Salt
½ C. Softened Butter
1 C. Milk
1 tsp. Vanilla Extract
3 Eggs
¾ tsp. Cinnamon
1/8 tsp. Ginger
Preheat Oven to 350 Degrees F.
Mix egg, sugar, butter, cinnamon, ginger and vanilla in a large mixing bowl on whip for 2 minutes.
Mix other solid ingredients and milk in gradually.
Put batter in muffin tins. Do not fill to high, these cakes should be semi flat.
Bake 25 minutes.
Decorate with sprinkles and or frosting if desired.
These cakes go well with honey.
Alright this one is a traditional recipe that I had to spend months looking up to find something that wasn't devil food cake with a licorice handle and its been years so I no longer have any kind of reference for the creator.
Herbology Bites
Baguette (Thinly Sliced)
1 Package Cream Cheese
1 Package Ranch Dressing Mix
1 Cucumber (Thinly Sliced)
Mix cream cheese and dressing mix. Spread on sliced bread and add cucumber.
Here is one more before the credit:
Hogs Head Cornish Ball
(Sweet and Sour Meatballs)
Frozen Meatballs beef or turkey
16 oz can pineapple chunks with juice
½ c. sugar
1/3 c vinegar
2 tsp soy sauce
1 Tb. butter
1 c. water
2-3 Tbs cornstarch
Dissolve cornstarch in water.
Mix sauce and pour over cooked meatballs.
Cook until thick on medium to low heat.
This woman is brilliant ( I think this is a woman anyway...), and the site provides lots of other fun Harry Potter Party downloads.
justsweetandsimple.blogspot.com/2011/07/harry-potter-herbology-bites.html
Basic Meatballs
1 lb. Ground Beef (Ground turkey may be substituted)
1 Large Egg
1/4 C. Onion (Finely Chopped)
1/3 C. Breadcrumbs
1/4 C. Milk
1 tsp. Worcestershire sauce
¾ tsp. Salt
¼ tsp. Pepper
Mix ground beef, egg, onion, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together.
Shape mixture by Tablespoonfuls into 1 ½ – 1 ¾ inch balls.
Place the meatballs in a lightly greased 13 x 9 x 2-inch baking dish.
Bake, uncovered, in a 400 degree F oven until light brown, about 20 to 30 minutes.
Drain off any excess fat.
Use meatballs as desired.
FREEZING:
Cover and allow meatballs to cool slightly before freezing. No special equipment is needed in the preparation for freezing. Zip-lock bags work fine for me. Allow meatballs to thaw about 30 minutes at room temperature before using. Use as desired with your favorite recipes.
Here is a helpful filler for the above 'Hogs head Cornish ball' recipe, in case you don't like buying pre-made meatballs like me. This is a home recipe that is a collaboration of several failures in my kitchen. -_- The results are superb.
Chipolata Sausage
The ultimate cocktail sausage. This is the King of English sausage.
7 1/2 lbs. Pork Butts
1 lb. Pork Fatback
1 Tbs. Sage
1 tsp. Dried Onion Flakes
1 tsp. Thyme
1 tsp. Mace
1 1/2 Tbs. Salt
6 oz. Bread Crumbs
1 Tbs. Pepper
1 Pint Water
Grind the meat and fatback through a 3/8 plate
Mix the herbs and seasonings in the water and chill.
Using a food processor puree the meat and chill. Add the herbs, spices, and seasonings to the water then the bread crumbs.
Chill meat mixture.
Using 28mm casings, stuff the mixture into 1-inch links and refrigerate.
Grill, saute or cook in the oven, as you prefer and serve at once.
Holed on one more before the credit post:
English Bangers
Banger Seasoning
5 tsp. Ground White Pepper
2 1/2 tsp. Mace
2 1/4 tsp. Salt
2 tsp. Ground Ginger
2 tsp. Rubbed Sage
1/2 tsp. Nutmeg
Sausage
2 1/2 lbs. Boneless lean Pork Shoulder or Loin (Cubed)
1 lb. Fresh Pork fat (Cubed)
1 1/2 C. Dry Bread Crumbs
1 1/4 C. Chicken Broth
3 1/2 tsp. Banger Seasoning
Grind pork and fat together using plate of meat grinder.
Add Banger Seasoning and mix well.
Grind again.
Stuff mixture into casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties.
Bake or saute as you prefer.
I thank these guys for their contribution to my knowledge of foreign sausages.
www.3men.com/sausage.htmStuffed Toadstools by DorisTLC
2 lbs. Large Mushrooms
2 Cloves Garlic (Finely diced )
1/4 C. Butter
8 oz. Bulk Pork Sausage
1/2 C. Unseasoned Breadcrumbs
1/2 C. Parmesan Cheese
1/4 C. Fresh Parsley (finely chopped)
Remove stems from mushrooms, reserve caps.
Finely chop stems and saute’ in butter with garlic until both are golden.
Add sausage and saute’ until brown.
Stir in bread crumbs, cheese and parsley.
Stuff each cap with mixture.
Place in broiling pan that has been lightly sprayed with non-stick spray.
Broil 3-5 minutes until mushrooms are bubbly and brown.
Thank you goes out to Leaky Cauldron once again.
www.the-leaky-cauldron.org/features/crafts/food/snapesstuffedtoadstoolsRhubarb Crumble
(Makes 4-6 servings)
10 Stalks of Rhubarb (About 6 inches long each, cut into ½ inch pieces)
1 C. Sugar
1 tsp. Cinnamon
¼ C. Water
1 C. Butter
1 C. Brown Sugar
1 C. Flour
Combine rhubarb, sugar, cinnamon, and water in a heavy sauce pan and cook over medium heat for about 5 minutes, until sugar is dissolved and rhubarb begins to soften.
Meanwhile rub together butter, brown sugar, and flour until crumbs form. Pour rhubarb into a lightly greased 9 x 9 inch pan and top with crumble. Bake in a 350 Degree F oven until crumble is browned and edges are bubbly, about 30 minutes.
Top with Vanilla Custard if desired.
Honestly their are a lot of these recipes out there and I can't find one just like this so the provider is lost.
Vanilla Custard
(Makes about 2 ½ Cups.)
2 Whole Eggs
½ C. Heavy Cream
1 tsp. Vanilla Extract
Beat egg and sugar together until pale lemon yellow with no streaks. Bring cream to a boil in heavy sauce pan. Remove from heat and temper the egg with cream adding a quarter cup at a time ½ cup total and whisking quickly so the egg does not cook. Put the cream back on the stove over low heat, add the egg/ cream mixture in a thin stream, whisking the entire time until the sauce is thick enough to coat the back of a spoon. Remove from heat as soon as it thickens and add vanilla, mixing well to combine. Serve immediately over crumble.
Another recipe I no longer have a reference for, their are a lot of these out there but nothing quite like this one and as I like this one I'm not inclined to replace it with something of lesser quality.
Acid Pops
12 lollipops (sour ones recommended)
3-4 packages of any flavor pop rocks
1/4 cup of honey
Unwrap the lollies. Place the pop rocks into a shallow bowl.
Heat the honey in a small bowl in the microwave for 20-30 seconds. (The hotter the honey the thinner it will get -- thin honey works best!)
Coat the lollipops in the honey, then simply roll them in the pop rocks.
Set the lollipops on wax paper to dry.
ENJOY!!
Thank you Madam Rosemerta!
www.mugglenet.com/misc/rosmertas/acidpops.shtmlCanary Creams
Makes 10 large cream puffs (or 20 medium, or 4 dozen mini cream puffs)
1 cup water
1/2 cup butter (4 ounces)
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
Preheat the oven to 400 degrees Fahrenheit.
In a small bowl, whisk together the flour and salt.
Bring the water to a boil in a medium-size saucepan over medium-high heat. Add the butter. When the butter has melted, add the flour mixture all at once and stir vigorously. Cook and stir until the mixture forms a ball that doesn’t separate.
Remove from the heat and cool slightly (about 1 minute). Add the eggs, one at a time, beating after each one until the dough is smooth.
Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet. Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto greased baking sheets. Bake the puffs for about 30 minutes until they are golden brown and puffy. If the puffs are medium-size, bake for about 22 — 25 minutes, and if the puffs are mini-size, bake for about 17 — 20 minutes. Remove the cream puffs from the oven and cool on a cooling rack.
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar
Confectioners' sugar
(Note: Double this filling to fill all cream puffs.)
For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set.
In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
This recipe is a combination of two different cream filled pastry recipes I've tried in the past. I found it much more authentic then any lemon flavored cake balls currently being served at Harry Potter themed parties as Canary Creams, it just seemed more traditional English this way then American.
Exploding Bonbons
6 ounces bittersweet chocolate, chopped or chips
4 ounces heavy cream
5 packets of Pop Rocks
12 ounces chocolate candy coating (for dipping)
Pour the chocolate into a medium heat-safe bowl.
In a small saucepan set over medium heat, bring the cream to a simmer.
Pour the hot cream over the chocolate and let it sit for a minute. Whisk the chocolate and cream until smooth.
Cover the bowl with plastic wrap and let the ganache chill in the fridge for 3 hours while you watch Half-Blood Prince to recap.
Line a baking sheet with foil. Scoop small amounts of ganache into your hand and roll into 3/4-inch balls. The chocolate needs some coercing when you're trying to make them round. Really get into it.
After you've rolled them all out, pour 4 packages of Pop Rocks onto a shallow plate.
Roll the balls in the Pop Rocks and return to the baking sheet.
Slide the pan of truffles into the freezer for 5-10 minutes while you prepare the dipping chocolate. If
you can't fit them in the freezer, the fridge is fine, too.
In a small bowl, melt the chocolate candy coating according to the directions on the package.
Take the truffles out of the fridge. One by one, dip them in the melted chocolate, making sure they're fully covered. Use a fork to lift them out, tapping the side of the bowl to take off any excess chocolate. Place them on the baking sheet and sprinkle some of the Pop Rocks from the remaining package on top as a cute garnish.
I found this recipe at the Crafty Cauldron under a listing for Homemade Honeydukes, they also have a wonderful recipe for Ice Mice!
www.threebakingsheetstothewind.com/2010/11/sugared-cinema-harry-potter-and-deathly.htmlCornish Pasties
4 C. All Purpose Flour
2 tsp. Salt
2 Sticks Butter or Shortening
6-7 Tbs. Ice Water
2 Beef Bullion Cubes
¾ lbs. Ground Sirloin
1 Small Red Onion, Finely Diced
1 C. Red Potatoes, Finely Diced
4 Garlic Cloves, Minced
Salt, Pepper, and Other Spices of your choice.
1 Egg, Beaten
In a food processor, pulse the flour, salt, and butter 10-15 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 bow, dissolve the bullion in a ½ cup of boiling water. Add the ground beef, onion, potato and garlic. Season liberally with salt, pepper, and any other seasoning of your choice.
Turn the dough out onto a lightly floured surface. Divide in two and roll each half out to about ¼ 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 scrapes and repeat using all dough. You should have enough for 5-6 circles - more if you roll thinner - fewer if you roll rather thick.
Spoon the filling onto one half of each circle, leaving ½ inch border around the edge. Fold the top of the circle over the filling to make the pastry'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 pastry edge leave a little more pastry along the edges and make a rope pie crust edge.
Cut the slits into the tops of each pastry so steam can escape and place on the prepared cookie sheet. Brush a thin coating of beaten egg onto the top of each pastry.
Bake for 45-55 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 the room temperature.
I have no clue where I found this one again but I recall that Harry ate this at least once with the Weasley Family.
Sour Candy Acid Drops
(40 Candy Drops)
14 cup water
1 cup sugar
12 cup light corn syrup
14 tsp cream of tartar
1 tsp citric acid
Line two baking sheets with parchment paper and set aside. Combine the water, sugar, corn syrup and cream of tartar in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to bubble. Wash down the sides of the pan with a pastry brush dipped in hot water if sugar crystals have formed on the sides. Clip a candy thermometer to the pan and continue cooking over medium heat, stirring occasionally, until the mixture reaches 300°F.
Remove the pan from the heat. Sprinkle the citric acid over the sugar syrup and stir to combine. When the bubbling has subsided, use an oiled teaspoon to drop teaspoonfuls of the sugar syrup onto the prepared sheets 2 inches apart to allow room for spreading.
To store candies, wrap them in sheets of parchment paper, making sure the candies don’t touch, as they will stick together.
Note: Citric Acid is available in small quantities on the Internet.
Another thanks to the Crafty Cauldron and their home made HoneyDukes!
www.babble.com/best-recipes/kids-cooking/sour-candy-acid-drops-harry-potter-recipes/Original Licorice Candy
1 Cup molasses
1 teaspoon powdered licorice root
1 teaspoon dried anise root (powdered)
1 Cup flour (Approximate)
Powdered sugar (Optional)
Warm the molasses, add the licorice root and anise powder. Mix in flour, just enough to make a workable dough. Roll the dough into small tubes, cut to your desired lengths or press balls of dough into candy molds for fun shapes (Such as licorice spiders anyone?)
You may choose to roll your strings or lightly dust your candy molds with powder sugar for a nice sweet texture effect.
Powder sugar substitute:
1 Cup granulated sugar
1 teaspoon Corn Starch
Process in a blender to produce 1 Cup powdered sugar.
There may be some more of these floating around in my cook book, as I find them this post will be growing a bit.