Non-Harry Potter fans, I apologize. HARRY POTTER FANS: ARE YOU READY?!?!?
You guys realize the final Harry Potter movie opens in the US tonight/tomorrow, right? I mean, I’ll be there at 12:05AM, prematurely crying my eyes out, silently hoping that they fucking nailed Neville’s character and finally gave him his due (…since the entire film series has basically SHUT HIM OUT /endrant), getting chills and waiting for (SEMI-SPOILER!) Dumbledore to utter some sweet, magical goodness at the end, and for Harry to OWN THAT SHIT… wait. What am I supposed to be talking about?
I know a lot of people planning some kind of celebration before going to see the film. Personally, I felt like we were doing enough just by getting a baby-sitter to watch Jasper while we indulge in some midnight film goodness, but then I started thinking: why not combine two of my greatest loves (food and Harry Potter) and have a mini-feast? So now we’re having a Harry Potter-themed food party, and if you’re in into the idea, here are a few treats to try!
Drinks: Butterbeer and more
Of COURSE you have to at least attempt Butterbeer — what Harry Potter-themed party would be complete without it? You have to toast and send off Harry & co. appropriately!
- 1 litre cream soda (0.264172052 US gallons)
- 2-3 tbsp butter
- 2-3 tbsp brown sugar
- 200ml single cream
- 4 or 5 Werther’s Originals
- Put the cream soda in a pan to boil.
- Melt the butter and sugar together until the sugar has dissolved.
- Pour the butter and sugar mixture into the pan of boiling cream soda (make sure the soda is boiling, or the butter and sugar will solidify).
- Add the cream.
- Add the Werther’s Originals and stir continuously until they melt.
- Serve hot.
NOTE: You can also add a couple of shots of Butterscotch Schnapps for that extra kick!
- 1 cup butterscotch schnapps
- 7 cups cream soda (almost one 2 liter bottle)
- Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.
- Serve in beer mugs and enjoy!
And hey… if you’re looking for something a wee bit harder, give this alcoholic version a try!
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
½ cup of pineapple juice
1 teaspoon of honey (more or less to your liking)
- Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.
- Pour the pumpkin juice, apple juice and pineapple juice into a blender.
- Add the honey (we recommend you start with one teaspoon, as you can add some later!) to the juices and blend thoroughly.
- Chill your pumpkin juice or serve iced and enjoy!
Accessories: candy wands and other oddities
6 ounces vanilla-flavored candy coating (almond bark), chopped
24 licorice twists (any flavor)
- Place candy coating in 2-cup microwavable measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
- Dip half of each licorice twist into melted candy coating. Sprinkle with candy sprinkles. Place on waxed paper about 1 hour or until coating is firm.
1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)
12 oz Icing Sugar (powdered sugar)
3 drops Peppermint Essence
- Whisk egg white until frothy.
- Beat in sugar and essence.
- Knead well.
- Shape into spheres by rolling between palms.
- Wrap in liquorice laces.
- Cool in fridge.
2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or 1/2 cup softened margarine
1 cup milk
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/8 teaspoon ginger
- Preheat oven to 350 degrees.
- Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
- Mix other solid ingredients and milk in gradually in the large mixing bowl.
- Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
- Decorate with sprinkles and frosting if desired.
Fun note: These cakes go well with honey, and you could even serve them in these super cute (and super cheap) mini cauldrons!
8 oz/ 225g self rising flour
1 tsp double action baking powder (US) or 1 tsp baking powder (UK)
4 oz/110g soft butter or margarine
2 oz/ 55g granulated sugar
4 0z/ 110g mixed dried fruit
2 oz/ 55g currants
1 medium egg
1 – 3 tbsp milk
Demerara sugar for sprinkling
Oil for greasing
- Heat the oven to 400F/200C/Gas 6
- 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.
- Add the sugar and the dried fruit and mix so all ingredients are well incorporated.
- 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.
- Lightly grease two baking sheets.
- Using a tablespoon divide the mixture into 12 mounds evenly spaced on the 2 baking sheets. Sprinkle with the demerara sugar.
- Bake in the preheated oven for 15 mins or until golden brown and well risen.
Now go forth, children! May your Harry Potter party be everything you want it to be and more. If you’re still looking for more cooking ideas, a quick Google search will glean many results, or you can pick up a copy of any number of unofficial Harry Potter cookbooks. If you have a favorite Harry Potter-inspired dish, leave the how-tos below!
If you’re interested in making a few of these but wondering what you can substitute for to make the treats a little more health-friendly, check out the MayoClinic’s guide to ingredient substitution!