Harry Potter
Pac-Man Popcorn Power Pellets
You will need:
2 quarts popped popcorn
1 cup packed brown sugar
1/3 cup water
1/3 cup dark corn syrup (or light corn syrup)
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Place popped popcorn in a large bowl; set aside.
In a heavy saucepan, combine brown sugar, water, corn syrup, butter and salt. Bring to a boil over medium heat, stirring constantly.
Continue cooking, without stirring, until a candy thermometer reads 270 degrees F (132 degrees C)
Remove from the heat; stir in vanilla.
Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls.
I poured the caramel over the popcorn while it was still in the bowl. I stirred with two large spoons.
Then I dumped the bowl onto a cookie sheet and spread the popcorn out. You do have to do this very quickly.
It is hot, so please be careful. Use silicone oven mitts, gloves or anything to protect your hands if the heat is too much. The carmel is like lava. Delicious yummy painful lava.
Mrs. Weasley’s Rock Cakes
You don’t need the magic of Mrs. Weasley to make this recipe delicious. Though depending on your skill level in the kitchen, it couldn’t hurt.
You will need:
2 cups (400g) flour
2 tsp (10 g) baking powder
Pinch of salt (optional)
1/2 cup (120 g) butter or margarine
1/2 cup (120 g) granulated sugar
1 cup (120 g) mixed dried fruit (I used dried raisins, cranberries and cherries)
1 egg, beaten
3 Tbsp (45 g) milk
Juice of 1/2 small orange (I used 1/4 c of orange juice)
(Really Mrs. Weasley, I’m just a muggle, I used orange juice.)
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit.
Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.
**To make Hagrid’s rock cakes turn the oven to 450 degree F or 223 degrees C and add 5 minutes to the baking time.**
Harry Potter’s: Pumpkin Juice
Blend the ingredients in a blender to properly incorporate. Yes, it’s supposed to be a little “pulpy”, just like it is in WWOHP. (Wizarding World Of Harry Potter)
Serve with ice or chilled.
Recipe courtesy of Party though the Parks, who have brilliantly made going to Walt Disney World and Universal Studios their job. I bow before your greatness and wisdom.
Harry Potter’s: Butterbeer
Just in time for the premier of the last Harry Potter movie. Having a party? Serve some Butterbeer before you head out to the show. I won’t tell if you sneak in some Bertie Botts Every Flavor beans too.
You will need:
2 tbs (30 ml) water
6 tbs (90 ml) butter
1/2 tbs (6 ml) salt
1/2 tbs (6 ml) cider vinegar
3/4 cup (180 ml) heavy cream, divided
1/2 tbs (6 ml) rum extract
back left: cider back right: butter front left: heavy cream front right: salt |
Stir in the butter, salt, vinegar and 1/4 heavy cream.
Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
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.
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.
Then fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
(The colder it is the foamier is will be. If, after adding the soda, the beverage is room temperature add ice or chill before adding the foam.)