The Unofficial Harry Potter Cookbook

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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

CopULJKWjE 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$GDPV0HGLD,
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, CopULJKW © 2010
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.
Entertainment Inc.


Corn is h P astie s
C re am y O nio n S oup

C la ssic R oast T urk ey
Side Dishes

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

Appetiz ers
Cornish Pasties
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 Harr3RWWHUDQGWKH*REOHWRI)Lr 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 terrifLQJ beings, the miners threw
their crusts (now full of arsenic from their fingers anZD) 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
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, finelFKRSSHG QRWJr ound)
1 potato, finelGLFHd
1 carrot, finelGLFHd

1 small onion, finelFKRSSHd
Salt to taste
FreshlJr 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 HOORZ 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 daV.
2. Just before RX 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
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 RX 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 RXU 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
FreshlJr 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
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.
Serves 6

Entr ée
Classic Roast T urkey
At his first Christmas dinner at Hogwarts, Harr has never seen so many
roast turkeV — a hundred of them, served with grav and cranberr sauce
(see Harr3RWWHUDQGWKH6Rr cerer's Stone , Chapter 12).
Peacocks and swans appeared regularl on the roDO 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
Christmas feast.
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
Several sprigs thPe
1 cup water
1 turkey , 12–14 pounds, giblets and neck removed (can be used to make
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
thPH in the bottom of a lar ge roasting pan. Pour in the wate r. If Ru

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.
Serves 10–12
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
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
bDZLVWIXO1HDUO Headless Nick (see Harr Potter and the Goblet of Fir e ,
Chapter 12).
There are a zillion and one was to prepare potatoes, and it seems as though
at least half of them are mentioned in the Harr3RWWHUERRNV%XWWKLVLVRQe
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
FreshlJr 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.
Serves 4

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
Classic Gravy
GravLVQRWUHDOO a food; it's something RXSXWRQour 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 oVWHUV The expression “fit for a
king” certainl had great signifi cance in those daV 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 gravLVWKLFNHQHGDQGEXEEOLQJ.

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 tSH of thick sauce, however ,
is associated with classic gravE many .
If drippings are not available, RXFDQXVHDOOVWRFN.
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 annoDQFH he and
Harr have to painstakingl prepare each sprout without using magic (see
The Rom ans — no surprise there — brought the chestnut tree to Britain.
Over the HDUV and in man countries, chestnuts were ground up and mixed
with flour, but these daV we eat them roasted. The
UH 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
Glazed Carrots
Carrots are HW another of the mULDG dishes served at the feast in the Great
Hall following Harr
V sorting ceremon into Grf 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 RXU night vision, but RX can't use them
instead of radar . And RXZLOOVWLOOKDYHWRZHDUour glasses.
6 medium carrots, peeled and sliced into ¼-inch-thick slices on the bias
½ cup water
2 tablespoons golden sUXSRUPDSOHVrup or corn sUXp
¼ teaspoon salt
1 teaspoon ground cinnamon
1. Combine the carrots, water, golden sUXS or maple or corn sUXS 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 Ht
tender .

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 .
Serves 4
Easiest Cranberr6DXFe
Along with the one hundred roast turkeV 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 daV people sorted
cranberries b rolling them down the stairs: whatever bounced to the
bottom got sold; whatever staHGRQWKHVWDLUVZDVGLVFDUGHG.
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 completelEHIRUHUHIULJHUDWLQJ.
Makes about 2 cups

Irish Soda Bread
Mrs. Weasle alwaV 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 HDVW 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
YH 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 RXU 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

Desse rts
Christmas Pudding for Kids
Anxiet about drinking the illeg al PolMXLFH 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 sPEROL]H Christ and his
twelve apostles and that everRQH 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 RXU 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.
Serves 8

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, RX might have been offered stewed rhubarb when it was time
to take RXU 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 RX try
Rhubarb Filling
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 firmlSDFNHGGDUNEr own sugar
½ cup pecans, chopped
½ teaspoon cinnamon

½ stick (4 tablespoons) cold butter, cut into chunks

Custard Sauce
¼ cup granulated sugar
Pinch salt
1 tablespoon cornstar ch
1 cup whole milk and ½ cup heavFr eam or 1½ cups milk
3 large egg RONs
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 RXU 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
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 RONV b slowl pouring ½ cup of the hot
mixture into the RONV while whisking the RONV constantly . Pour the egg
RON 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.
Serves 8
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
Christmas T rifle
Despite eating four helpings of trifle at Christmas tea, Crabbe and GoOe
have no problem polishing off th e chocolate cakes Hermione had set up as a
trap (see Harr3RWWHUDQGWKH&KDPEHURI6HFr ets , Chapter 12).
Christmas trifle is a natural outgrowth of Christmas cake or pudding. Take
some of the leftover slices from Christmas dinner, throw 'em in a bowl, top
'em with custard and whipped cream, and voilà! You have something
fabulous to serve for Christmas tea.
1½ cups whole milk
2 tablespoons cornstar ch
1/3 cup packed dark br own sugar
Pinch salt
3 large egg RONs
¼ stick (2 tablespoons) butter
¼ teaspoon rum extract or ½ teaspoon pur e vanilla extract
Leftover slices of Christmas pudding or Christmas cake
¼ cup marmalade

1 cup heavFream
¼ cup confectioners' sugar
1 teaspoon pur e vanilla extract
Ground nutmeg or cinnamon, for dusting
1. Combine the milk, cornstarch , brown sugar, and salt in a medium
saucepan and stir to dissolve the cornstarch. Cook over medium-high
heat, stirring constantly , until hot but not bubbling. Pour ½ cup of the hot
mixture into the egg RONV while whisking constantly, then pour the
mixture into the saucepan while stirring. Continue to cook, stirring
constantly , until the mixture is thick and bubbling. Remove from the
heat and add the butter and rum or vanilla extract. Stir to comb ine, then
pour through a sieve, using a rubber spatula to push the mixture through.
Cover the surface directl with plastic wrap to prevent a skin from
forming, and cool to room temperature. Refrigerate until cold or up to 3
2. Crumble a few slices of the Christmas cake or pudding into the bottom
of a 9-inch serving dish, prefer abl clear glass, that is 2½ to 3 inches
deep. The crumbled cake or pudding should come about 1½ inches up
the sides. Spread the marmalade as well as RX can over the cake or
pudding; it will be sticky . Then spread the brown sugar custard over the
marmalade, cover with plastic wrap, and refrigerate until read to serve
or up to 3 daV.
3. Before serving, combine the heav cream, sugar, and vanilla in a bowl
and beat until stiff peaks form. Spread or pipe the whipped cream over
the trifle and dust with ground nutmeg or cinnamon.
Serves 8 to 10
Pumpkin Pie
Pie Crust

1¼ cups all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
1 stick (8 tablespoons) cold butter, cut into small pieces
4–6 tablespoons ice water
2 cups canned pumpkin, not pumpkin pie filling
1 cup granulated sugar
1 cup heavFream
1 teaspoon ground cinnamon
¼ teaspoon gr ound nutmeg
1/8 teaspoon gr ound cloves
1/8 teaspoon ground allspice
¼ teaspoon salt
3 large eggs
1. For the crust, place the flour , sugar , and salt in the bowl of a food
processor and pulse to combine. Scatter the pieces of butter over the
flour mixture. Pulse until the mixture resembles coarse HOOow meal
without an white powder bits remaining, about 15 pulses. Transfer the
mixture to a lar ge mixing bowl. Sprinkle 4 tablespoons water over the
mixture and toss with a rubber 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  Form the dough into a disk, wrap in plastic wrap, and chill
at least 2 hours or up to 3 daV.
2. Preheat the oven to 425°F . Remove the dough from the refrigerator and
roll it out on a floured surface to a 12-inch circle. Fold the dough into
quarters, brushing off excess flour with a pastr brush after each fold,
and unfold it in a 9-inch pie pan, easing the sides down into the pan.
Trim the overhang to within 1 inch of the rim with a sharp knife or
kitchen scissors. Fold the overh ang under and crimp with a fork or RXr
fingers. Freeze for 20 minutes.
3. Remove the pie shell from the freezer , line with aluminum foil, fill with
pie weights, and bake for 25 minutes until the dough is dr and set.
Remove the foil and weights, reduce the temperature to 375°F , and
continue to bake another 10 minutes, until the shell begins to brown.
Prepare the filling during these 10 minutes.
4. To prepare the filling, combine the pumpkin, sugar, heav cream, spices,
and salt in a small saucepan and cook over medium heat, stirring
constantly , until hot to the touch. Whisk in the eggs one at a time and
continue to cook, stirring constantly , until the filling is ver hot but not
simmering. Do not let it boil. If the pie shell isn't read b the time the
filling is done, remove the filling from the heat.
5. Pour the filling into the crust (if the crust is still 4. in the oven, it's easier
to remov e the pan from the oven than to tr to pour the filling into the
crust while the pan is on the oven rack) and continue to bake until it
puffs up around the edges and doesn't look wet, about 30 minutes. The
filling will be jiggl when RX remove it from the oven; it will set up as
it cools. Serve at room temperature with whipped cream.
Serves 8
You can make the crust a da in advance, and also freeze it for up to 2
months if it is well wrapped in plastic.
Peppermint Humbugs

Harr doesn't understand wh peppermint humbugs are served along with
the roasts and chops and potatoes at his first Hogwarts feast. But it makes
sense if RX think about it. Ma EH the candies were supposed to be like
after -dinner mints to freshen RXU breath (see Harr Potter and the
Sorcerer's Stone , Chapter 7).
Scrooge's famous “Bah, humbug!” exclamation and peppermint humbugs
are unrelated, though some people in England give out humbugs on
Christmas as a joke. The only other thing RX need to know about a
humbug is that it's a tSH of pulled candy, literall pulled, as Ru will see in
the instr uctions. Traditional humbugs are striped white and black, but it's
for home cooks to tint the cand one color . If RX make the cand with a
friend, double the recipe, divide the hot candy , and tint it two different
colors. When the cand is stif f enough, RX can twist and pull the two
colors together .
1/3 cup water
1 cup granulated sugar
¼ teaspoon cream of tartar
¼ teaspoon peppermint extract
Few drops green food coloring or other desir ed color
1. Spra an 8-inch pan with cooking spra and set aside. In a medium
saucepan, combine the water , sugar , and cream of tartar and cook over
medium-high heat, stirring constantly , until the sugar is dissolved and
the mixt ure begi ns to boil. If sugar crVWDOV form on the sides of the pan,
wash down the sides with a pastrEUXVKGLSSHGLQKRWZDWHr .
2. Clip a cand thermometer to the side of the pot. Reduce the heat to
medium and continue cooking, stirring occasionally , until the
temperature reaches 260°F. Re move the pan from the heat. Add the
peppermint extract and food coloring and mix well.

3. Pour the sUXS into the prepar ed pan. Let the sUXS cool for a few
minutes. Put on a pair of clean heav rubber gloves and spra the gloves
with cooking spray. Rub RXU hands together to evenl distribute the oil.
If RX can toler ate the heat, ou can skip the gloves and just oil RXr
pull. This will be dif ficult at firs t, as the cand will be a mush glob and
will seem to just gloop and droo p. Graduall it will stiffen and be easier
to pull. Fold the rope in half and then half again and twist and pull again.
Repeat and repeat and repeat. As RXSXOODQGWZLVWWKHFDQG will begin
to look more opaque and will take on a pearlescent sheen, ver prett to
behold. When the cand is too stif f to pull, snip the rope at ¾-inch
intervals onto a sheet of parch ment paper. The candies will look like
teenZHHQ pillows. Do not let the humbugs touch each other; instead
wrap each piece individuall in parchment paper or plastic wrap to
prevent sticking. Store in an airtight container . The humbugs will begin
Makes about 20 ¾-inch pieces
Eat these candies with caution. TheFDQr eallFHPHQWour teeth together!
Hot Chocolate
After Harr
V been spirited awa in Mr. W easle
V Ford Anglia to the
Burrow , he enjoV the rest of summer vacation with Ron. On the last night
before start of term, he digs into a fabulous dinner prepared b fabulous
cook Mrs. Weasley , finishing off with dessert and hot chocolate (see Harry
Potter and the Chamber of Secr ets , Chapter 5).
Before Coenraad van Houten was born, people enjoHG hot chocolate with
pools of grease floating on top. But then along came the Dutch chemist,
who figured out how to press out the cocoa butter from the cocoa beans in
the earl 1800s. Plus, he invented Dutch cocoa, which is leaps and bounds
better than natural cocoa. We m odern folk owe him a big debt of gratitude:

ever cit should have a statue of this man, and ever village and hamlet
should have a Coenraad van Houten Street.
½ cup water
¼ cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee
2 ounces chopped bittersweet chocolate
2 cups whole milk
½ teaspoon pur e vanilla extract
Whipped cream, optional, for serving
Unsweetened cocoa powder , optional, for serving
1. Combine the water , sugar , cocoa powder , and coffee in a small saucepan
and cook over medium-high heat, whisking constantly , until the mixture
is hot and bubbling. Remove from the heat and whisk in the chopped
chocolate until smooth. Return to the heat and add the milk, cooking and
stirring until just heated through (do not boil). Remove from the heat and
stir in the vanilla.
2. Pour the hot chocolate immediatel into four teacups. You can top the
hot chocolate with a dollop of whipped cream and a dusting of cocoa
powder .
Serves 4
This hot chocolate is ver rich. For a lighter version, put 1 heaping
teaspoon cocoa powder , 3 to 4 heaping teaspoons granulated sugar, 1
teaspoon instant coffee, and a few drops of vanilla extract into a lar ge mug.
Pour in a little boiling water and stir until dissolved. Add mor e boiling

water to come ¾ of the wa up the mug. Stir well, then add milk or cream to
fill the rest of the mug. Tr adding a few mini-marshmallows to the cup
befor e drinking. You can use a stick of cinnamon as a stirr er to add a bit of
cinnamon flavor. For smooth creaminess, replace the dark chocolate with
white chocolate.

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Dinah Bucholz