The U noff ic ia l H arry P ott e r C ookbook P re se n ts : A
M agic a l C hris tm as M en u
Cop U L J K W j E Dinah Bucholz
All rights reserved.
This book, or parts thereof, ma not be reproduced in an form without permission from the
publisher; exceptions are made for brief excerpts used in published reviews.
Published b $ G D P V 0 H G L D ,
a division of F+W Media, Inc.
57 Littlefield Street, A von, MA 02322. U.S.A.
All recipes were previousl published in The Unof ficial Harr Potter Cookbook, Cop U L J K W © 2010
b ' L Q D % X F K R O ] $ O O U L J K W V U H V H U Y H G .
eISBN 10: 1-4405-2722-9
eISBN 13: 978-1-4405-2722-7
Man of the designations used b manufacturers and sellers to distinguish
their product are claimed as trademarks. Where those designations appear in
this book and Adams Media was aware of a trademark claim, the
designations have been printed with initial capital letters.
This book is unofficial and unauthorized. It is not authorized, approved,
licensed, or endorsed b J. K. Rowling, her publishers, or Warner Bros.
Corn is h P astie s
C re am y O nio n S oup
C la ssic R oast T urk ey
F lu ff y M ash ed P ota to es
C la ssic G ra v y
B ru sse ls S pro uts w ith C hestn uts
G la zed C arro ts
E asie st C ra n berry S au ce
Iris h S oda B re ad
C hris tm as P uddin g f o r K id s
R hubarb C ru m ble w ith C usta rd S au ce
C hris tm as T rif le
P um pkin P ie
P ep perm in t H um bugs
H ot C hoco la te
A vailable for pur chase now
Not quailing under his mother's stern look as he explains how he bluf fed his
wa through his Histor of Magic exam, Ron reaches for a Cornish pasty
on the da Harr is to perform the final task in the Triwizard Tournament
(see Harr 3 R W W H U D Q G W K H * R E O H W R I ) L r e , Chapter 31).
Also called “tidd oggies,” these pasties were taken b the Cornwall tin
miners to work. The mines were a scar place, full of evil, hungr spirits
called “knockers.” To appease these terrif L Q J beings, the miners threw
their crusts (now full of arsenic from their fingers an Z D ) down the mine
shafts. The pasties were a meal in one. Literally . Some women put
vegetables in one end, meat in the middle, and fruit in the other end. They
also stamped their husband's initials in the corner so each miner could find
his past R Q W K H E L J R Y H Q Z K H U H W K H S D V W L H V Z H U H N H S W Z D U P X Q W L O O X Q F K W L P H .
Past ' R X J h
2½ cups all-purpose flour
1 teaspoon salt
2½ sticks cold butter or mar garine, cut into chunks
½ to ¾ cup ice water
8 ounces chuck steak, finel F K R S S H G Q R W J r ound)
1 potato, finel G L F H d
1 carrot, finel G L F H d
1 small onion, finel F K R S S H d
Salt to taste
Freshl J r ound black pepper to taste
1. Place the flour and salt in the bowl of a food processor and pulse to
combine. Scatter the pieces of butter or mar garine over the flour mixture.
Pulse until the mixture resembles coarse H O O R Z meal without an white
powder bits remaining, about 20 pulses. Transfer the mixture to a lar ge
mixing bowl. Sprinkle ½ cup of the water over the mixture and toss with
a rubbe r spatula until the dough sticks together . Add more water 1
tablespoon at a time if the dough is dr (better too wet than too dr .
Divide the dough in half, form into disks, wrap in plastic wrap, and chill
at least 2 hours or up to 3 da V .
2. Just before R X are read to roll out the dough, combine the steak,
potatoes, carrots, onion, salt, and pepper in a mixing bowl.
3. Preheat the oven to 425°F . On a floured surface, roll out each circle of
dough 1/8 inch thick. Use a saucer to cut out 6-inch circles. Place about
1/3 cup filling in the center of each circle. Moisten the edges of the
circles with water . Fold the dough over and crimp the edges with a fork
to seal them. Cut slits in the top to make vents.
4. Move the pastie s to an ungrease d cookie sheet and bake for 10 minutes.
Lower the heat to 375°F and bake for 1 hour until golden brown.
Makes 8 pasties
Cream 2 Q L R Q 6 R X p
Before the start of the school term, Dumbledore brings Harr to the Burrow
in the middle of the night, where Mrs. Weasle serves the hungr bo a
bowl of hot onion soup (see Harr Potter and the Half-Blood Prince ,
Chapter 5). This thick and cream soup, warm and comforting, is the
perfect dish to serve the wear traveler who bursts in on R X at one in the
morning. Serve with thick wedges of Irish Soda Bread (Chapter 5).
The Romans brought onions to Britain — although the Romans didn't
mention them much in their own cookbooks. The one Roman cookbook we
have today, called Apicius , ba rel mentions onions because the Romans
didn't like that the make R X U breath smelly. But toda we have breath
mints, so bring on the onions!
¼ stick (2 tablespoons) butter
2 large onions, cut lengthwise and then sliced 1/8-inch thick
4 cups chicken broth or 4 cup s water and 4 teaspoons chicken-flavor ed
soup and seasoning mix
Freshl J r ound black pepper
2 cups whole milk, divided
1/3 cup flour
1. Heat the butter in a 4-quart pot. Add the onions to the pot, and cook over
low heat until the onions are golden, about 30 minutes.
2. Add the chicken broth or the water and soup mix, and salt and pepper to
taste. Bring to a boil, then reduce the heat and let it simmer until the
onions are ver V R I W D E R X W P L Q X W H V .
3. Combine 1/3 cup of the milk with the flour in a bowl and mix well,
beating out the lumps with a whisk. Add this mixture slowl to the soup
while stirring constantly . Cook, stirring frequently , until the mixture
thickens. Add the rest of the milk and just heat through; do not boil.
Classic Roast T urkey
At his first Christmas dinner at Hogwarts, Harr has never seen so many
roast turke V — a hundred of them, served with grav and cranberr sauce
(see Harr 3 R W W H U D Q G W K H 6 R r cerer's Stone , Chapter 12).
Peacocks and swans appeared regularl on the ro D O table in merr old
England. The looked impressiv e, but tasted awful because of their tough,
string meat. That's why , when the turke was introduced to Europe in the
1500s, it quickl replaced the peacocks and swans. King Henr VIII (that's
the one with the six wives) was the first to eat turke as part of the
3 onions, peeled and cut into quarters
1 head of garlic, separated into cloves and peeled
6 carr ots, peeled and cut into 2-inch chunks
6 celer U L E V F X W L Q W R L Q F K F K X Q N s
Several sprigs th P e
1 cup water
1 turkey , 12–14 pounds, giblets and neck removed (can be used to make
turke V W R F N I R U J U D Y )
Olive oil or melted butter or mar garine
Salt and pepper
1. Preheat the oven to 400°F . Scatt er the onions, garlic, carrots, celery, and
th P H in the bottom of a lar ge roasting pan. Pour in the wate r. If R u
have a roasting rack, grease it and place it in the roasting pan.
2. Rinse the turkey and pat it dr with paper towels. Place it on top of the
vegetables in the roasting pan breast-side down, or on the rack, if using.
Brush the back with the olive oil or melted butter and sprinkle it with the
salt and pepper .
3. Roast the turkey for 45 minute s. Using oven mitts or towels, flip the
turke breast-side up. Pat the breast dr then brush more oil or butter
over the breast and sprinkle with salt and pepper . Roast for another 1 to
1½ hour s, until the thickest part of the thigh registers 170°F on a meat
thermometer . T ransfer the turke to a carving board and let it rest 20 to
30 minutes before carving.
To make turke stock for gravy , place the turke giblets and neck in a small
saucepan along with 1 carr ot, 1 celery , ½ onion cut into chunks, 1 peeled
garlic clove, and a few sprigs of dill. Cover with water and bring to a boil,
then simmer for 1 hour . Strain the stock through a sieve and use a fat
separator to r emove the fat.
Sid e D is h es
Fluff 0 D V K H G 3 R W D W R H s
Ron is starving — as usual — at the start-of-term feast, where the Triwizard
Tournament will be announced. He loads up on mashed potatoes, observed
b D Z L V W I X O 1 H D U O Headless Nick (see Harr Potter and the Goblet of Fir e ,
There are a zillion and one wa s to prepare potatoes, and it seems as though
at least half of them are mentioned in the Harr 3 R W W H U E R R N V % X W W K L V L V R Q e
of the best ways to eat them. For mashing, use starch potatoes, such as
russet. Wax potatoes like the red-skin variet don't lose their shape after a
long cooking time and are best reserved for roasting and stewing. They
don't make good mashed potatoes.
6 Idaho or russet potatoes (about 2½ pounds), peeled and quarter ed
1 stick (8 tablespoons) butter
1 cup whole milk
2 teaspoons salt
Freshl J r ound black pepper to taste
1. Place the potato es in a pot and cover with water . Bring to a boil, then
reduce the heat and simmer about 25 minutes or until the potatoes break
apart when pierced with a fork.
2. Drain the potatoes. Add the butter , milk, salt, and black pepper . Mash
with a potato masher until the potatoes are light and fluf fy.
You can have a lot of fun with mashed potatoes. Boil 2 peele d cloves of
garlic along with the potatoes and mash them together with the potatoes,
along with a dash of garlic powder , for garlick mashed potatoes. Add a
sautéed onion and 1 tablespoon onion powder for onion mashed potatoes.
Sprinkle shredded cheese on top for chees mashed potatoes. Or mash in
R X U I D Y R U L W H K H U E V P L Q F H G $ Q G V H U Y H Z L W K O R W V R I J U D Y y .
Grav L V Q R W U H D O O a food; it's something R X S X W R Q our food. It's served at
V first Hogwarts feast and first Hogwarts Christmas dinner, probably
to pour over all the man potato dishes (see Harr Potter and the Sorcerer's
Stone , Chapters 7 and 12).
It's amazing how sophisticated British cooks were in the 1200s and 1300s.
The made grav from a purée of ground almonds, broth, ginger, and sugar ,
to be poured over rabbit, chicken, eel, or o V W H U V The expression “fit for a
king” certainl had great signifi cance in those da V The peasan ts didn't get
to dine on this kind of fare, to be sure!
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 cups chicken, turkey , or beef stock
½ cup chicken, turkey, or beef drippings, after fat has been skimmed off the
top (see note)
Salt to taste
1. Heat the oil in a small saucepan. Add the flour and stir until the flour
turns brown and foams. Slowl pour in the stock, stirring constantly .
Add the drippings.
2. Cook, stirring occasionally , until the grav L V W K L F N H Q H G D Q G E X E E O L Q J .
3. Taste, and adjust salt accordingly .
Makes about 2½ cups
This grav is not trul classic. Technically , grav contains no thick-eners,
so the following recipe is really a sauce. This t S H of thick sauce, however ,
is associated with classic grav E many .
If drippings are not available, R X F D Q X V H D O O V W R F N .
Brussels Spr outs with Chestnuts
While the prepare piles of sprouts to be used in a dish b Mrs. Weasley ,
Harr and Ron have a breathless discussion about Professor Snape and his
sinister offer to help Draco Malfoy . To Ron's grump anno D Q F H he and
Harr have to painstakingl prepare each sprout without using magic (see
Harr 3 R W W H U D Q G W K H + D O I % O R R G 3 U L Q F e , Chapter 16).
The Rom ans — no surprise there — brought the chestnut tree to Britain.
Over the H D U V and in man countries, chestnuts were ground up and mixed
with flour, but these da V we eat them roasted. The
U H also popular with
Brussels sprouts at Christmas time.
1 pound fr ozen Brussels spr outs
1 cup water
½ teaspoon salt
¼ stick (2 tablespoons) butter
1 cup chopped canned chestnuts
2 tablespoons dark or light br own sugar
Pinch of nutmeg
1. Bring the sprouts, water, and salt to a boil in a medium saucepan.
Reduce to a simmer and cook about 7 minutes, until sprouts are tender .
Drain the sprouts and cut into quarters.
2. Heat the butter in a skillet until foaming. Add the sprouts, chestnuts,
brown sugar, and nutmeg. Cook, stirring constantly , just until heated
through. Serve immediately .
Serves 4 to 6
Carrots are H W another of the m U L D G dishes served at the feast in the Great
Hall following Harr
V sorting ceremon into Gr f findor House (see Harry
Potter and the Sor cerer's Stone , Chapter 7).
British fighter pilots, in an effort to keep radar technolog from the
Germans, claimed that their super night vision came from eating a lot of
carrots. The Germans actuall bought the story , hard though that ma be to
believe. Carrots reall do improve R X U night vision, but R X can't use them
instead of radar . And R X Z L O O V W L O O K D Y H W R Z H D U our glasses.
6 medium carrots, peeled and sliced into ¼-inch-thick slices on the bias
½ cup water
2 tablespoons golden s U X S R U P D S O H V rup or corn s U X p
¼ teaspoon salt
1 teaspoon ground cinnamon
1. Combine the carrots, water, golden s U X S or maple or corn s U X S salt,
and cinn amon in a skillet and bring to a boil, stirring occasional l with a
wooden spoon. Reduce the heat and simmer the carrots, uncovered, for
about 5 minutes , until the carrots are somewhat softened but not H t
2. Raise the heat and boil until all the liquid evaporates. As the liquid starts
to reduc e, begin stirring more frequently . Keep cooking until the glaze
starts to turn brown, stirring and scraping the bottom of the pan. Turn off
the heat and serve immediately .
Easiest Cranberr 6 D X F e
Along with the one hundred roast turke V cranberr sauce is served at
V first Christmas dinner at Hogwarts (see Harr Potter and the
Sorcerer's Stone , Chapter 12).
Fenwort, marshwort, moss berries … the sound like the belong in a
witch's brew , bu t in fact, those are all medieval words for cranberries. When
cranberries are fresh, the bounce, so in the olden da V people sorted
cranberries b rolling them down the stairs: whatever bounced to the
bottom got sold; whatever sta H G R Q W K H V W D L U V Z D V G L V F D U G H G .
1 12-ounce package of cranberries, fr esh or frozen
1 cup water
1 cup granulated sugar
Generous pinch salt
1. Combine the cranberries, water, sugar , and salt in a small sauce-pan.
Bring to a boil.
2. Reduce the heat and simmer until the cranberries burst open, about 10
3. Cool the sauce completel E H I R U H U H I U L J H U D W L Q J .
Makes about 2 cups
Irish Soda Bread
Mrs. Weasle alwa V seems prepared when it comes to food . Harr can
burst in on her in the middle of the night and she'll still be able to serve him
a nic e m eal. Fresh bread is part of it when Dumbledore brings Harr to the
Burrow after taking him to Professor Slughorn's (see Harr Potter and the
Half-Blood Prince , Chapter 5).
The Irish weren't ver much into H D V W breads (inadequate cooking utensils
were the culprit ), so the must have been ver happ when baking soda
arrived on the scene; the could quickl and easil make bread with it. And
that's what the
Y H been doing since the late 1800s. This is the bread to
serve with soups and stews, and it makes awesome toast.
4 cups all-purpose flour , plus extra for dusting
1½ teaspoons baking soda
1½ teaspoons cream of tartar
1 teaspoon salt
3 tablespoons granulated sugar
½ stick (4 tablespoons) butter
1 large egg, beaten
1½ cups buttermilk
1. Preheat the oven to 425°F and grease and flour a 9-inch round baking
2. In a lar ge mixin g bowl, whisk together the flour , baking soda, cream of
tartar, salt, and sugar . Rub in the butter with R X U fingertips until it is
completel rubbed in. The mixture will still be flour because of the
much higher proportion of flour . W ith a wooden spoon stir or fold in the
egg and buttermilk until a doug h begins to form. Turn the dough onto a
flour-dusted work surface and knead briefl just until the dough comes
together . Form the dough into a round and dust the top with the extra
flour . Place the dough into the prepared pan and score an X about ½-inch
deep on the top of the dough.
3. Bake for 15 minutes; reduce heat to 350°F and bake another 40 minutes
until the bottom is dark golden brown.
4. Cool completel on a wire rack before serving. Irish soda bread tastes
best the da it is made but mak es the best toast ever after the first day.
Serve with soup or stew .
Makes 1 loaf
Christmas Pudding for Kids
Anxiet about drinking the illeg al Pol M X L F H Potion does not interfere with
Harr and Ron's appetites. They have three helpings of Christm as pudding
before Hermione hustles them awa to pluck hair off the heads of the two
thugs that the potion will change them into (see Harr Potter and the
Chamber of Secr ets , Chapter 12).
In medieval times, the Roman Catholic Church decreed that Christmas
pudding should contain thirteen ingredients to s P E R O L ] H Christ and his
twelve apostles and that ever R Q H in the famil should get a turn to stir it
from east to west to represent the Magis' journey. Traditiona l Christmas
pudding is made with brandy , but this recipe leaves it out.
1½ cups all-purpose flour
1 cup fresh bread crumbs
1 cup packed dark br own sugar
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon gr ound nutmeg
½ teaspoon ground cloves
½ teaspoon salt
2 sticks cold butter , cut into pieces
1 cup dried currants or cranberries
1 cup dark raisins
1 cup golden raisins
4 large eggs
¼ cup marmalade
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
¾ cup apple juice
1. Fill a lar ge, wide pot halfwa with water , place an overturned shallow
bowl in the pot, and bring to a simmer . Grease and flour a 2½-quart bowl
with a tight-fitting lid and set aside.
2. Whisk together the flour , bread crumbs, brown sugar, spices, and salt in
a lar ge mixing bowl. Scatter the pieces of butter over the flour mixture
and rub it in with R X U fingers until it reaches the consistenc of wet
sand. Add the currants or cranberries, dark raisins, and golden raisins,
and toss to combine.
3. In a separate bowl beat the eggs, marmalade, grated zest and juice of
orange and lemon, and apple juice until well combined. Pour the egg
mixture into the flour mixture and stir to combine. Pour the batter into
the prepared bowl and snap the lid tightl in place. Place the pudding in
the pot, making sure the water comes halfwa up the sides. Cover the
pot and steam for 6 hours, adding water to the pot as necessary .
4. Remove the pudding from the pot and allow it to cool. Unmold the
pudding onto a serving platter and serve warm with custard or cream.
To flamb é the pudding, as in the Harr Potter books, drizzle brand over it
and ignite with a long match.
Rhubarb Crumble with Custard Sauce
V first dinner at the headquarters of the Order of the Phoenix is a
spectacular meal followed b a spectacular dessert cooked b Harr
favorite cook. The camaraderie that good food inspires disappea rs in a flash
right after the rhubarb crumble and custard when Sirius invites Harr to ask
whatever he wants about the Order of the Phoenix (see Harr Potter and
the Order of the Phoenix , Chapter 5).
In the 1500s, R X might have been offered stewed rhubarb when it was time
to take R X U medicine. But that didn't work — it didn't get rid of bubonic
plague. Three centuries later, rh ubarb finall found its wa into pies. It did
take kind of a long time, but it's a good thing the figured it out. If R X try
this recipe, R X Z L O O X Q G H U V W D Q G Z K Harr K D G W K U H H K H O S L Q J V .
1 pound fr ozen rhubarb
½ cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon baking soda
Crumble T opping
1 cup all-purpose flour
1 cup firml S D F N H G G D U N E r own sugar
½ cup pecans, chopped
½ teaspoon cinnamon
½ stick (4 tablespoons) cold butter, cut into chunks
¼ cup granulated sugar
1 tablespoon cornstar ch
1 cup whole milk and ½ cup heav F r eam or 1½ cups milk
3 large egg R O N s
1½ teaspoons pur e vanilla extract
1. Preheat the oven to 350°F . Toss the rhubarb, sugar, lemon zest, and
baking soda in a 9-inch pie pan. Bake for 10 minutes.
2. While the rhubarb is baking, make the Crumble Topping. Combine the
flour, brown sugar, pecans, and cinnamon in a mixing bowl. Add the
butter and rub it in with R X U fingertips until the mixture resembles wet
3. Remove the rhubarb from the oven, toss the rhubarb mixture one more
time, and pour the topping into the center , spreading it to the edges with
R X U I L Q J H U V 5 H W X U Q W K H S D Q W R W K H R Y H Q D Q G E D N H I R U P L Q X W H V R U X Q W L l
the rhubarb bubbles over the edges.
4. For the custard, combine the sugar , salt, and cornstarch in a sma ll heav -
bottomed saucepan. Stir in the milk and cream and continue stirring until
the cornstarch dissolves. Cook over medium-high heat, stirring
constantly , until the mixture is hot but not bubbling. Reduce the heat to
low and temper the egg R O N V b slowl pouring ½ cup of the hot
mixture into the R O N V while whisking the R O N V constantly . Pour the egg
R O N mixture into the saucepan while stirring gently. T urn up the heat to
medium and continue to cook, stirring constantly , until the mixture is
thick and bubbling. Remove the saucepan from the heat and pour the
custard through a sieve. Add the vanilla and stir to combine. Serve the
rhubarb custard warm with the hot custard.
The addition of baking soda helps to neutralize some of the acid in the
rhubarb, making it slightl more mellow and palatable. If ou prefer an
extremel W D U W G H V V H U W R P L W W K H E D N L Q J V R G D .
Christmas T rifle
Despite eating four helpings of trifle at Christmas tea, Crabbe and Go O e
have no problem polishing off th e chocolate cakes Hermione had set up as a
trap (see Harr 3 R W W H U D Q G W K H &
The Unofficial Harry Potter Cookbook
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