The First Annual Harry Potter Party

December 15, 2007 at 9:52 am | Posted in Uncategorized | Leave a comment
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To commemorate the release of The Order of the Phoenix on DVD, Jessaca, Jill, and the Hench Aussie descended (by broomstick) for a night of Harry-Potter-inspired fare. And it was all wonderfully delicious! I made Quidditch Pie with lamb instead of hamburger (who knew Hyvee would carry ground lamb!?) at the suggestion of the Hench Aussie, who I figure being from Australia would know this sort of stuff. (In my mind Australia is almost England…heh) Everyone pitched in, and it turned out great. Even James finished his plate, which is almost unheard of. Jill brought Snape’s Stuffed Toadstools, in which she used some of dad’s famous Amish sausage, yum! The Hench Aussie brought butterscotch schnapps and cream soda to experiment with making Butterbeer, and the results were pleasantly sweet (and a little alcoholic, yeah!). We even broke out the big beer mugs, and we all felt like we were in the Three Broomsticks sipping a pint. Jessaca made some wonderful Cauldron Cakes, and when dripped with honey, they made a perfect end to a wonderful dinner. We watched the movie, plus the 17 minutes of additional deleted scenes–some of which were amusing, but they didn’t leave any major plot points on the cutting room floor. I’m still disappointed they didn’t include the mirror Sirius gave Harry.

Thanks to everyone for coming, and I’ll see you again next year for movie six!

Here are the recipes we used:

Quidditch players pie

Recipe By :Silvia Rieman
Serving Size : 6

1 1/2 pounds ground beef (or lamb)
1 packet onion soup mix
1 3/4 cups water
1 tablespoon flour
2 ounces half and half
1 package frozen peas and carrots
1 1/2 pounds Russet Potatoes
4 Tablespoons butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon White pepper
1/4 pound shredded cheddar cheese

Filling: Brown the beef in a large skillet over medium heat. When cooked, remove beef from heat, drain fat and set aside.

Take the same skillet and add water and onion soup mix. Cover and cook for 8 minutes.

Melt the butter and mix thoroughly with the flour. Add the cream to the skillet and then add the flour mixture.

Cook this mixture, stirring constantly until a thick gravy has formed. Then return the cooked beef to the skillet and add the vegetables.

Butter a 9×9 (we used 9×13) baking dish and place the beef mixture in the bottom of the dish. Cover with Saran Wrap, let cool and refrigerate until the beef has set.

Crust: Peel and cut the potatoes into chunks. Cook in salted water until the potatoes are fork tender.

Drain water. Mash potatoes until smooth with a potato masher.

Beat in butter, milk and add salt and pepper to taste.

Spread the potatoes over the beef mixture and bake for 15 minutes in a 350 degree oven.

Cover with shredded cheddar and return to the oven for 5 minutes or until the cheese is melted.

Source:
“Let’s Get Cookin’ Harry Potter kids cooking class January 2002
http://www.letsgetcookin.com”

Snape’s Stuffed Toadstools

Preparation Time: 30 minutes

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.

Butterbeer

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.

Cauldron Cakes

35 min 10 min prep

2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or margarine
1 cup milk
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger

1. Preheat oven to 350 degrees.
2. Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
3. Mix other solid ingredients and milk in gradually in the large mixing bowl.
4. Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
5. Decorate with sprinkles and frosting if desired.
6. These cakes go well with honey.

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