The Hogwarts Celebration: Hogwarts and Honeydukes Recipes (2024)

9 oz pie crust pastry (enough for two single standard pie crusts)
approximately 11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 oz unseasoned breadcrumbs

After greasing the pan first, line each cup of a miniature muffin baking pan with the pastry, rolled as thin as possible. Warm the treacle in a saucepan. Add the ginger and stir in the breadcrumbs. Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full. Bake for 15-20 minutes, watching closely so the crust edges do not burn.

(I found this Treacle Tart recipe online and adapted it to make miniature individual Treacle Tarts with the black treacle I found at my local British food shop. I also used miniature fluted brioche pans/sandbakkel tins so the crust looked more like a fluted tart crust. Also, be careful, since the breadcrumbs are given by weight, not by fluid ounces, and breadcrumbs are very light. Since I do not have a food scale, I eyeballed it by stirring in breadcrumbs until it looked like the mixture would hold together, and I think I ended up with at least 2 cups. Both golden syrup (less bitter taste - inbetween honey and light corn syrup) and black treacle are usually only found in British food shops. Theoretically, dark molasses could be substituted for black treacle, but the taste is different, so if you don't have a local British food shop, try online, since treacle and golden syrup don't need to be refrigerated and last quite awhile.)

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2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed
through a strainer to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes.Keep oven door closed and reduce temp to moderate (350 degrees F/180degress Celsuis) and continue baking for 45 minutes or until table knifeinserted in center of dish comes out clean. Cool on wire rack.

Make or purchase pie crust pastry. Roll thin and cut into circles approx4" in diameter. Put a spoonful of the cool pumpkin mixture towards oneside of the center of the circle. Fold over the crust into a half-circleand firmly crimp the edges closed. Slice three small slits in the top forventing, place on a greased cookie sheet, and bake only until crust is alight golden-brown. Great served at room-temperature, then you don'thave to worry about your guests possibly burning their mouths from thesteaming hot pumpkin inside! :)

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I originally was going to make my own Chocolate Frogs using the same candy mold as the Peppermint Toads, but when Trader Joe's was selling these Chocolate Frogs (with Pop Fizz action!) for only $2 for 20 frogs, I went ahead and bought them!

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black licorice sticks
white chocolate candy melts

Melt the white chocolate according to the instructions. Take alicorice stick and dip it into the white chocolate to make a wandhandle. Set the hollow licorice stick over a wooden skewer so thechocolate handle hardens straight at room temperature. These can befrozen, just thaw before serving.

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frog or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
(chocolate chips or other chocolate)

Since I had so much brown chocolate already, I decided my Peppermint Toadswould be white. You can use food coloring to make the white candy meltsany color you'd like. Melt the white chocolate according to theinstructions. Use a toothpick to add peppermint oil drop by drop untilyou have the desired taste. Be careful, since the peppermint oil is VERYstrong! Spoon the flavored chocolate mixture into the candy mold and letharden in the refrigerator. When solid, pop out your toads and add theeyes with a small paintbrush and melted chocolate chips. These can befrozen, just thaw before serving.

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dark chocolate
dry chow mein noodles

Melt your chocolate until smooth. Stir in noodles until the mixture isthick enough to hold together. Spoon bite-sized clusters onto wax paperand let harden in the refrigerator. If you want longer-lasting candy,melt 1 stick cooking paraffin per 12 oz of chocolate before adding thenoodles. These can be frozen, just thaw before serving.

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Your favorite devils food cake recipe, made into cupcakes
black string licorice

Bake your cupcakes according to the instructions, without using papercup liners. Slice off the top of the crown of each cupcake so that whenit is turned upside down, it sits flat. This gives you more of a cauldronshape than a cupcake shape. Cut the black string licorice into smallpieces and poke them into the cupcakes as cauldron handles.

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Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor you choose)

The combination of the "super-sour" taste, already very acidic, with thesurprise of the "pops" from the Pop Rocks, makes these just like what Iimagine Acid Pops to be!

My lollipops were sticky enough that I just unwrapped them, rolled them inthe Pop Rocks, then wrapped them in plain wax paper squares. My onlywarning is that the Pop Rocks immediately start losing their "pop" when incontact with the moisture in the lollipops, so assemble these as close toserving as possible for the best effect.

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Why bother worrying about making these when Jelly Belly makes them for you? The new flavors including Vomithad just been released when ProfessorFreitas (Thanks, Anne!) went by the JellyBelly factory in Fairfield, CA, and purchased these Bertie Botts Beans in bulk. The only problem was that I didnot realize the flavor guide was on the bag that ended up in the trash, sowe did not know what Vomit or Booger was supposed to look like...so it wasreally "at your own risk" for eating these! :)

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small Brie cheese round
packaged puff pastry sheet

Wrap the pastry sheet around a small round of Brie cheese, sealing the rawedges together underneath. Brush with milk for nice browning. Place ongreased foil on a cookie sheet and bake in the over at 400F for 15minutes, or until crust is golden brown. Serve with a spreader and yourpreferred assortment of crackers.

I decided to use my pastry scraps to make the Hogwarts shield with the Hon top of my Brie. Everyone liked the shield so much, they ate AROUND itand left it there alone on the plate! haha...

You can add to the layer between the pastry and the Brie if you like. Myfavorite is apricot preserves with dried cranberries, but the cranberriesmake it lumpy, so that could mar your design, which is why I left this oneplain.

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Usually I serve sliced cheese with a cracker assortment, but I found thesegreat toothpicks that were gold and silver star-tipped wands, so I had tofigure out some way to feature them, hence the cubed cheese. BeldarMcNabb (Thanks, Kael!) was kind enough to build this "Fortress duFromage" for me!

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I had wanted to adapt my Tricolor Scrolls from MardiGras, but due to timeconstraints, I resorted to the purchased Party Swirls...they're stillyummy!

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kumquats
blueberries
mango
kiwi
pineapple
papaya
strawberries
plums
grapes

Choose the fruit you like (tropical is excellent - the more unique thebetter - this is Herbology you know!) and that lend themselves toparty-sized portions. Arrange it all artistically on unique garnish, orhave your house-elf Leezy(Thanks, Lisa!) arrange it for you. Set up inyour Herbology classroom amongst real and artificial plants and enjoy!

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white mushrooms
button mushrooms
red, yellow and orange bell peppers
carrots
broccoli
snap peas

Choose the vegetables you like and that lend themselves to party-sizedportions. Arrange it all artistically on unique garnish (this isHerbology you know!), or have your house-elf Leezy (Thanks, Lisa!) arrangeit for you. Set up in your Herbology classroom amongst real andartificial plants and enjoy!

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1 cup butterscotch schnapps
7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda thenstirring gently to mix well, or the fizz will dissipate too soon.

You can also find butterscotch flavoring near the vanilla flavoring in thebaking section of the grocery store, but it is more difficult to find, and actually the flavoring is 35% alcohol where the schnapps is only 15% alcohol by volume, so if you're making large quantities ofbutterbeer, I recommend just to buy the schnapps. There is not much alcohol content inthe butterbeer mixture, just enough to make a house-elf tipsy and to giveit the warm, buttery aftertaste to the fizzy cream soda. Yum! :-9

(I did make a refill batch during the party using 1 cup schnapps to awhole 2 liter bottle of cream soda, which was ratio of 1 to 8, but people tasted the difference and complained, so fair warning!)

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Bake your Halloween jack o'lantern in the oven.
(watch the face distort and shrink - it's fun!)
Strain your pumpkin, saving the juice separately from the strainedpumpkin.
Serve your chilled pumpkin juice to your guests!

This takes a good hour or two, depending on the size of your jacko'lantern, so keep checking your pumpkin as it is baking. Use a cookie sheet underneath so you can easily take the hot mushy pumpkin out of the oven and to catch any drippings. If yourpumpkin was not carved, cut it in half before baking, otherwise it couldexplode and make a GIGANTIC mess! You will see that the juice separatesfrom the pumpkin flesh as it starts to bake, so spoon off this juiceperiodically and save it so it doesn't leak all over your oven. Once yourpumpkin flesh has baked long enough to be good and soft, remove fromthe oven and let it cool. Scoop the pumpkin flesh from the skin into astrainer with a container underneath. Use a spoon to squeeze out the juicefrom the pumpkin, so you have as "solid" a puree as possible, which youshould save for your Pumpkin Pasties, pumpkin bread,or your favorite pie recipe.

Ironically, this is always how I strained my pumpkin after baking, sinceif you don't, you end up with a very watery pumpkin pie, but I always justdiscarded the pumpkin juice before. Now I freeze my pumpkin and pumpkinjuice separately in plastic containers, and they can keep over a year inthe freezer quite well. After thawing the pumpkin, you can strain againfor even better results (and more pumpkin juice!) since during freezing,the ice crystals were separated from the pumpkin naturally.

I did try using pumpkin pie spice mixture to flavor my juice, but Ithought the flavor was too strong. I actually prefer plain, unsweetenedpumpkin juice, since it is quite refreshing and tastes a bit like icedtea. My guests liked the Butterbeer much betterthough! ;)

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