Harry Potter Cookbook Kreacher's French Onion Soup

4 medium onions
1/2 stick of butter, melted
1 baguette
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon teaspoon sugar
1 tablespoon all - purpose flour
6 cups beef stock
Additional grated Parmesan, for serving

Preheat the oven to 350. Peel the onions, cut them in half from pole to pole, and slice as thinly as possible. In a heavy soup pot, heat the butter. Remove the pot from the heat.

Remove one end of the baguette and slice six 1 inch thick slices from the croutons. Cover and cut end of the bread and save for the end.  Dip a pastry brush into the hot butter from the pot and brush one side of each slice of bread with the butter. Place on a pan butter side up and sprinkle with cheese. Toast the bread in the oven for about 10 minutes or until it is browned.

While the bread toasts, return the pot to the heat and add the onions. Season with salt and pepper. Stir in the sugar and continue to stir over medium high heat until the onions have browned, about 15 minutes.

Blend in the flour. Gradually add the stock while stirring and bring the soup to a boil. Reduce the heat to a simmer and cook uncovered for 30 minutes.

Ladle the soup into warmed bowls and float a cheesy crouton in the center, then sprinkle more cheese around the crouton.

Recipe by Dinah Bucholz, Photo by Laura Spear

Bon Appétit,

Harry Potter Cookbook Poached Salmon in Honey and Dill Sauce

3 tablespoons butter

1 onion, finely chopped

2 tablespoons all-purpose flour

1 cup dry white wine

1 tablespoon honey

1 tablespoon chopped fresh dill

1 1/2 pounds salmon fillet, rinsed and patted dry, cut along the length into four pieces

salt and freshly ground black pepper

Heat the butter in a saucepan wide enough to accommodate the salmon fillets. When the butter starts to foam, add the onions and cook until they are translucent, stirring frequently, about 5 minutes.

Add the flour and stir until it is well blended.  Pour in the wine and honey and cook, stirring constantly, until the flour butter mixture is blended in. Add the dill.

Sprinkle the salmon fillets with salt and pepper and lay them in the pan, skin side down. Bring the sauce to a simmer and continue simmering, covered, until the salmon flakes apart when pierced with a fork, about 20 minutes. Occasionally scrape the bottom of the pan to prevent the fish from sticking. Taste the sauce and adjust the seasonings, if necessary.

The salmon tastes delicious over a bed of rice! Be sure to check out my other Harry Potter Recipes.

Recipe by Dinah Bucholz, Photo by Laura Spear

Bon Appétit,

Harry Potter Cookbook Pumpkin Juice Recipe

Container purchased at Wizarding World of Harry Potter, reusable container. You can get one at Amazon or ebay.

1 small pumpkin, known as sugar pumpkin or pie pumpkin
2 cups apple Juice
1 cup white grape juice
1 cup pineapple juice

Preheat the oven to 400 degrees. Slice the pumpkin in half pole to pole and scoop out the seeds. Place the pumpkin halves face down on a baking sheet and roast 45 minutes to 1 hour until soft. Remove from the oven.

When the pumpkin is cool enough to handle, scoop out the flesh and discard the skin. Place the cooked pumpkin in a large fine-mesh sieve set over a bowl and push the pumpkin through using a rubber spatula. Scrape and mash as you push; it will take several minutes. Discard the pulpy mass left in the sieve. Stir the sieved pumpkin in the bowl to evenly distribute the juices, and then measure out 1 cup.

Place the cup of sieved pumpkin in a pitcher along with the apple juice, white grape juice, and pineapple juice. Stir vigorously until the pumpkin is completely dispersed. Chill the juice until it's very cold.

Before serving, stir the juice well, as the pumpkin will settle to the bottom. Fill crystal goblets with ice cubes and pour the juice over the ice.

To save time: you could use canned pumpkin (not pie filling) instead of an actual pumpkin.

Recipe by Dinah Bucholz, Photo By Laura Spear

Bon Appétit,

Harry Potter Cookbook Braised Lamb Chops

3 tablespoons vegetable oil
4 shoulder lamb chops
salt
freshly ground black pepper
1 medium onion, chopped
1 tablespoon all purpose flour
1 cup white wine
1 teaspoon dried rosemary leaves
1/2 teaspoon ground sage

Heat 1 tablespoon of the oil in a large skillet
Rinse the lamb chops and pat them dry. Sprinkle them on both sides with the salt and pepper. Sear the lamb chops on both sides over high heat, about 3 minutes per side, and transfer them to a large plate.

Wipe the fat gently off the skillet so as to leave the browned bits on the bottom of the pan. Heat the remaining 2 tablespoons of oil in the skillet.  Add the onion and saute until it is browned. Sprinkle the flour over the onion, then stir until well blended. Pour in the wine while stirring. Stir in the rosemary and sage. Cook and stir, scraping up the fond (brown bits), until the mixture is thickened and bubbling.

Return the lamb chops to the skillet. Cover the skillet and simmer for 15 to 20 minutes, until the meat is tender. Serve with the pan sauce, passing the extra sauce around the table.

Mashed potatoes make a perfect side dish. Be sure to check out my other Harry Potter Recipes.

Recipe by Dinah Bucholz, photo by Laura Spear

Bon Appétit,

Vegan Bangers and Mash

Cell phone pic, not the best but i was in a hurry to eat it!!! It was really good!

Bangers 

1 pack of Tofurky beer brats

In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. 

Roasted Garlic Mash Potatoes

2 lb potatoes (or about 5 to 6 medium potatoes)

large pot of salted water

3/4 cup  unsweetened  non dairy milk 

3 to 4 cloves of roasted garlic (see below)

salt and pepper to taste

Peel potatoes and cut into 2 inch chunks. Place in large pot of boiling salted water and boil for 15 minutes or until potatoes are soft when pierced with a fork.

Add roasted garlic cloves (squeezed out of their skins), milk and a bit of salt and pepper. Mash well with a potato ricer or masher, or an electric mixer until all is thoroughly combined and potatoes are fluffy. Add more salt and pepper if necessary. 

Oven Roasted Garlic Recipe:

Slice the top pointed end off a whole head of garlic to expose the tops of the cloves. Place head of garlic on aluminum foil and drizzle oil over the top. Wrap tightly.

Bake alongside whatever you have cooking in the oven for about 40 minutes, until the garlic is soft.

That's it!

Red Onion Gravy !

1 red onion, minced

2 Tablespoons olive oil

2 Tablespoons  unbleached  flour

1 Tablespoon crushed garlic

2 Cups vegetable broth

1 teaspoon corn starch or arrowroot flour

1 1/2 Tablespoons Tamari or Soy Sauce

Salt and Black pepper to taste (check your veggie stock before seasoning.  When its concentrated, its usually pretty salty already)

In a medium sauce pan, heat your oil on medium heat and start sweating the onion and garlic.  DO NOT BURN!!!  Basically, you want to caramelize the onion and garlic until they are brown and thoroughly cooked, but not burned.  Then, add your stock and bring to a boil.  As the gravy is boiling, whisk in your flour and then add then corn starch.  Whisk.  Reduce the heat as the gravy thickens.  Continue to let it thicken just a *little* too thick, and then add the soy sauce or tamari to thin it back out.  After that, remove from the heat and serve!

Recipe by Frankobrains blog, photo by laura spear

Bon Appétit,

Put the Brats  on the mashed potatoes and pour the gravy  on it

Harry Potter Recipe Chocolate Frogs

Frog Mold Available from Amazon.com

Frog Mold Available from Amazon.com

(Makes 12 to 14 frogs) 1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces. To make vegan use vegan chocolate chips

1 teaspoon grated chocolate To make vegan use grated vegan chocolate

1 plastic mold for bite-size chocolate frogs 

Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir.

Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth.

Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. 

Remove frogs from molds. Store at room temperature or in the refrigerator.

Recipe from tikah.com, top two photos by Laura Spear, bottom 2 photos from amazon. 

Bon Appétit,

Wizarding World of Harry Potter Butterbeer Recipe

After our visit to the Wizarding World of Harry Potter at Universal Orlando I knew I wanted to brew Butterbeer at home. After searching my harry potter cookbook I realized its not in there! How can you have a harry potter cookbook with out butterbeer :(   So I turned to my good friend, Google.  I found a recipe tested it out and it tastes just like the butterbeer that is served in the park. So this May for Mothers Day we had a harry potter party with meals and drinks from the cookbook, be sure to check out my other harry potter recipes! Enjoy!

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
4 12 ounce cream sodas

Directions:

Prep Time: 1 hr
Total Time: 1 1/4 hr

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 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.

Recipe from food.com, Photos by Laura Spear from Mothers Day 2011

Bon Appétit,