Muggles and witches came together this week to celebrate the end of adventures with a boy who has a lightning-stricken forehead who challenges the dark side. A magical world where flying broomsticks act as the vehicle for competitive games as well as exploration, Harry Potter has taken children’s imaginations to new places.
Along the way the boy had to eat. Even a wizard has to eat, right?
For so many children the world of Harry Potter and Hogwarts is a wonderful place that has allowed for creative and imaginary freedom. Food served within it has been the inspiration for jelly beans and candy flavors. In honor of the chosen wizard, this week’s recipes give you options for a magical get together. Perhaps this can be part of a spread for a Harry Potter marathon before seeing the final show.
The best part is your ambitious wizard-in-training and can help with the treats. Pick your favorites, and don’t forget to dress up for the occasion!
We’re featuring a variety of drinks and a tasty treat. Harry Potter’s favorite tea time snack, Rock Cakes, is easy for kids to make. Serve warm with a little butter.
8 ounce self rising flour
1 tsp. double action baking powder
4 ounces soft butter or margarine
2 ounces granulated sugar
4 ounces mixed dried fruit
2 ounces currants
1 medium egg
1 – 3 Tbsp. milk
Demerara sugar for sprinkling
Oil for greasing
1. Preheat the oven to 400 degrees.
2. Sieve the flour and baking powder into a large baking bowl, add the softened butter or margarine, and lightly rub together with fingertips until the mixture resembles fine breadcrumbs.
3. Add the sugar and the dried fruit and mix so all ingredients are well incorporated.
4. Add the egg and 1 Tbsp. of the milk and mix to create a stiff dough. If the mixture is still dry add milk a tbsp at a time until required consistency.
5. Lightly grease two baking sheets.
6. Using a tablespoon divide the mixture into 12 mounds evenly spaced on the two baking sheets. Sprinkle with the demerara sugar.
7. Bake in the preheated oven for 15 minutes or until golden brown and well risen.
2 cups diced pumpkin
2 cups apple juice
1 tsp. honey
1/2 cup pineapple juice
1. Juice the pumpkin and add the pumpkin juice to the pineapple and apple juice.
2. Add honey and blend in a blender.
3. Serve iced.
Black or red licorice sticks
White chocolate candy melts
1. Melt the white chocolate according to the instructions.
2. Take a licorice stick and dip it into the white chocolate to make a wand handle. Sprinkle with sprinkles if desired.
3. Set the hollow licorice stick over a wooden skewer so the chocolate handle hardens straight at room temperature.
1 cup light or dark brown sugar
2 Tbsp. water
6 Tbsp. butter
1/2 tsp. salt
1/2 tsp. cider vinegar
3/4 cup heavy cream, divided
1/2 tsp. rum extract
Four 12-ounce bottles cream soda
1. 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 degrees F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. 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.
5. 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.