Harry Potter-themed food & drink
Just thought I would share our taste-tested Harry Potter recipes for pumpkin juice, butterbeer (w/foam) and pumpkin pasties. Since ALL of what I made was consumed, I assume it was a hit! :) The drinks were an attempt to mimick what Wizarding World of Harry Potter served at the theme park and we think we got very close! :) Enjoy...
Pumpkin Juice
-1 c. apple juice
-2 tsp pumpkin
-4 sprinkles of ground cinnamon
-3 sprinkles of ground cloves
-2 sprinkles of ground allspice
-2 sprinkles of ground ginger
Mix in a blender. Make 1-2 hours ahead- the spices will become more flavorful after a bit of time. Best served chilled. Makes one serving.
Butterbeer
-8 oz cream soda
-1 1/2 tsp butterscotch pudding
Whisk two ingredients together- it will fizz when combined. Whisking is just to break up the pudding so it doesn't clump together. Makes one serving.
Foam for Butterbeer
-2 egg whites
-sprinkle of cream or tartar or 1/2 tsp lemon juice (both are considered acids)
-1/2 c. sugar
Combine the egg whites and acid. Mix with an electric mixer or electric whisk for 1-2 minutes.
Add sugar and mix with an electric mixer or electric whisk for 7-10 minutes. Taste- when sugar is dissolved and it doesn't taste grainy, it is mixed well enough. Mixture should thicken. Can make ahead a few hours- will make enough foam for about 10 glasses.
Pumpkin Pasties (Sweet Version)
-6 tsp pumpkin
-1/8 c. sugar
-6 sprinkles of ground cinnamon
-6 sprinkles of ground cloves
-6 sprinkles of ground allspice
-6 sprinkles of ground ginger
-6 tsp whipping cream
-Refrigerated Pie Crusts
Mix all ingredients well, except pie crust. Taste to see how the mixture tastes- when it tastes good, then the end result will be good. :) Unroll and cut out circles in pie crusts. Put a spoonful of mixture in the middle of each pie crust circle. Fold circle in half. Take a fork and crimp two sides together. Wipe off any pumpkin that oozes out with a wet paper towel (or it will burn more quickly in that spot when you cook them). Can brush with water or egg wash (1 egg whisked with a bit of water) before baking. Tip*-If making two kinds of pasties, take a knife and carve a mark on each one to tell the difference.
Bake at 425 for 18-20 minutes. Makes about 6 pasties.
Pumpkin Pasties (Savory Version)
-6 tsp pumpkin
-2-3 leaves fresh sage, cut up in small pieces
-4-6 tsp melted butter
Mix all ingredients well, except pie crust. Taste to see how the mixture tastes- when it tastes good, then the end result will be good. :) Unroll and cut out circles in pie crusts. Put a spoonful of mixture in the middle of each pie crust circle. Fold circle in half. Take a fork and crimp two sides together. Wipe off any pumpkin that oozes out with a wet paper towel (or it will burn more quickly in that spot when you cook them). Can brush with water or egg wash (1 egg whisked with a bit of water) before baking. Tip*-If making two kinds of pasties, take a knife and carve a mark on each one to tell the difference.
Bake at 425 for 18-20 minutes. Makes about 6 pasties.
Pumpkin Juice
-1 c. apple juice
-2 tsp pumpkin
-4 sprinkles of ground cinnamon
-3 sprinkles of ground cloves
-2 sprinkles of ground allspice
-2 sprinkles of ground ginger
Mix in a blender. Make 1-2 hours ahead- the spices will become more flavorful after a bit of time. Best served chilled. Makes one serving.
Butterbeer
-8 oz cream soda
-1 1/2 tsp butterscotch pudding
Whisk two ingredients together- it will fizz when combined. Whisking is just to break up the pudding so it doesn't clump together. Makes one serving.
Foam for Butterbeer
-2 egg whites
-sprinkle of cream or tartar or 1/2 tsp lemon juice (both are considered acids)
-1/2 c. sugar
Combine the egg whites and acid. Mix with an electric mixer or electric whisk for 1-2 minutes.
Add sugar and mix with an electric mixer or electric whisk for 7-10 minutes. Taste- when sugar is dissolved and it doesn't taste grainy, it is mixed well enough. Mixture should thicken. Can make ahead a few hours- will make enough foam for about 10 glasses.
Pumpkin Pasties (Sweet Version)
-6 tsp pumpkin
-1/8 c. sugar
-6 sprinkles of ground cinnamon
-6 sprinkles of ground cloves
-6 sprinkles of ground allspice
-6 sprinkles of ground ginger
-6 tsp whipping cream
-Refrigerated Pie Crusts
Mix all ingredients well, except pie crust. Taste to see how the mixture tastes- when it tastes good, then the end result will be good. :) Unroll and cut out circles in pie crusts. Put a spoonful of mixture in the middle of each pie crust circle. Fold circle in half. Take a fork and crimp two sides together. Wipe off any pumpkin that oozes out with a wet paper towel (or it will burn more quickly in that spot when you cook them). Can brush with water or egg wash (1 egg whisked with a bit of water) before baking. Tip*-If making two kinds of pasties, take a knife and carve a mark on each one to tell the difference.
Bake at 425 for 18-20 minutes. Makes about 6 pasties.
Pumpkin Pasties (Savory Version)
-6 tsp pumpkin
-2-3 leaves fresh sage, cut up in small pieces
-4-6 tsp melted butter
Mix all ingredients well, except pie crust. Taste to see how the mixture tastes- when it tastes good, then the end result will be good. :) Unroll and cut out circles in pie crusts. Put a spoonful of mixture in the middle of each pie crust circle. Fold circle in half. Take a fork and crimp two sides together. Wipe off any pumpkin that oozes out with a wet paper towel (or it will burn more quickly in that spot when you cook them). Can brush with water or egg wash (1 egg whisked with a bit of water) before baking. Tip*-If making two kinds of pasties, take a knife and carve a mark on each one to tell the difference.
Bake at 425 for 18-20 minutes. Makes about 6 pasties.
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