I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Thursday, July 26, 2007

In Honor of "Harry Potter"

When the 6th book in the Harry Potter series came out, Joe and I decided to throw a party celebrating our favorite wizard. This time around we didn't have the time to have people over, but I wanted to post some of the recipes we used last time in case anyone ever gets an urge to host their own Harry Potter Party. Some of these recipes came from Mugglenet, others from a different website (that I can't remember for the life of me), and a couple were created by others and just had a name-change to put them in the Harry Potter mood.

8 oz. root beer
1 shot of butterscotch schnapps
Mix together and serve chilled.

Parchment Scrolls
1 sheet puff pastry, thawed
2 Tbs pesto
¾ c shredded cheddar cheese

Spread pesto evenly over pastry, then spread cheese on top. Roll ends in to each other (looks like a big scroll of parchment) and cut into 1 ½” pieces. Place on parchment paper on a cookie sheet and cook at 425 for 15 minutes or until golden brown.

Snape's Stuffed Toadstools
2 lb. Large Mushrooms
2 cloves garlic finely diced
1/4 cup butter
8 oz. bulk pork sausage
1/2 cup unseasoned breadcrumbs
1/2 cup parmesan cheese
1/4 cup fresh parsley (finely chopped)
Remove stems from mushrooms, reserve caps. Finely chop stems and saute' in butter with garlic until both are golden. Add sausage and saute' until brown. Stir in bread crumbs, cheese and parsley. Stuff each cap with mixture. Place in broiling pan that has been lightly sprayed with non-stick spray. Broil 3-5 minutes until mushrooms are bubbly and brown.

Magic Wands
large pretzel rods
Just open the package, arrange in a glass or vase, and tell your guests to cast a couple spells before eating them!

Cauldron Cakes
Your favorite devils food cake recipe, made into cupcakes black string licorice
Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles. (I like to put frosting on these so it looks like the potion bubbling out).

Ton Tongue Toffee
1 c. butter
1c. sugar
3 Tblsp. water
1 Tblsp. light colored corn syrup
3/4 c. semisweet chocolate pieces

Butter sides of a heavy 2 quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 280, soft crack stage (about 15 minutes). Watch carefully to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into a greased 13X9" pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Chill till firm. Break toffee into pieces and serve.

Dragonheart Dip
Use your favorite artichoke dip and serve with chips and "magic wands".

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