The Unofficial Harry Potter Cookbook (7 page)

1 cup heavy cream

2 cups whole milk

¾ cup granulated sugar

5 large egg yolks

1 cup chunky peanut butter

1. In a medium saucepan, heat the heavy cream, milk, and sugar over medium-high heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour the yolk mixture into the pot while whisking constantly. Continue whisking over medium-high heat until the mixture is hot but not bubbling. Pour the mixture through a sieve into another bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Cool to room temperature, transfer to an airtight container, and chill in the refrigerator until very cold, about 6 hours or overnight.
   

2. Remove the cold mixture from the refrigerator and freeze according to the manufacturer's instructions. Add the peanut butter to the canister and mix it in by hand with a rubber spatula or wooden spoon. Transfer to an airtight container and freeze until firm, about 6 hours or overnight. If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving.
   

Makes about 5 cups

Harry is a goner. He just blew up his Aunt Marge, used magic illegally, and ran away from home. He'll be expelled for sure. When he sees Minister Fudge at the Leaky Cauldron, he's terrified. But instead of chewing him out, Fudge cordially invites him in for tea and crumpets (see
Harry Potter and the Prisoner of Azkaban
, Chapter 3).

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon active dry yeast (½ packet)

¼ teaspoon salt

1 cup whole milk

¼ stick (2 tablespoons) butter, melted

1. Grease 4 crumpet rings (or 4 round 3¾-inch cookie cutters) and a skillet or griddle. Whisk together the flour, sugar, yeast, and salt until combined. Add the milk and melted butter and whisk until smooth. Cover with plastic wrap and leave in a warm place until puffy and risen, about 1 to 1½ hours.
   

2. Stir down the mixture. Heat the greased skillet or griddle and put the crumpet rings inside. Using a measuring cup, pour 1/3 cup batter into each ring. Cook over low heat until the tops fill with holes, about 5 minutes. Carefully remove the crumpet rings (they will be very hot; use tongs or oven mitts) and flip the crumpets over (they should be pale on the bottom). Cook until the other side is pale brown, about 5 minutes more. Repeat until all the batter is used up.
   

3. To serve, toast the crumpets until golden brown and serve with butter and jam. The crumpets can be refrigerated and toasted when needed.
   

Makes 8 crumpets

Because the crumpets are toasted after cooking them, it's important not to let them get too brown. Instead of crumpet rings or cookie cutters, you can use lobster rings.

Harry's having the time of his life, roaming Diagon Alley and buying and eating whatever he wants. And the fun heats up when he meets his best friends, Ron and Hermione. They all have dinner together with the Weasleys at the Leaky Cauldron, where toothless Tom outdoes himself serving a delicious meal topped off with a luxurious chocolate pudding (see
Harry Potter and the Prisoner of Azkaban
, Chapter 4).

½ cup granulated sugar

¼ cup cornstarch

2 tablespoons unsweetened cocoa powder, Dutch-process preferred

Pinch salt

2½ cups whole milk

1 cup heavy cream

6 ounces bittersweet chocolate, melted

¼ stick (2 tablespoons) butter

1 teaspoon pure vanilla extract

1. Combine the sugar, cornstarch, cocoa powder, and salt in a small heavy-bottomed saucepan and whisk until combined. Add the milk and cream and stir to combine. Cook over medium-high heat, stirring constantly, until the cocoa powder is dissolved. Turn off the heat and add the chocolate. Return to medium-high heat and continue to cook, stirring constantly, until the mixture is thickened and bubbling. Once it starts to thicken, stir gently or the cornstarch will lose its thickening power.
   

2. Remove the pan from the heat. Add the butter and vanilla and whisk gently until the butter is melted and combined. Strain the pudding into a bowl, cover with plastic wrap, and chill until set. Serve with whipped cream.
   

Serves 6

1 stick (8 tablespoons) butter

4 ounces bittersweet chocolate, chopped

1 cup all-purpose flour

½ cup unsweetened cocoa powder

¼ teaspoon salt

1¼ cups granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

½ cup whole milk

1. Grease and flour a 1½-quart pudding bowl or a heatproof glass or ceramic bowl with a tight-fitting lid (grease and flour the lid as well). A similar size casserole dish with lid will work as well. Place a rack or overturned shallow bowl in the bottom of a large pot, fill a third of the way with water, and set it to boil. Melt the butter and chocolate in the microwave for 1 to 2 minutes and whisk until smooth. Set aside to cool. Whisk together the flour, cocoa powder, and salt in a separate bowl.
   

2. Whisk together the sugar, vanilla, eggs, and milk until smooth. Whisk in the chocolate mixture until smooth. Add the flour mixture and mix with a wooden spoon until combined. Scrape the batter into the prepared bowl and smooth the top with a rubber spatula. Cover the bowl with the lid, making sure it is secure.
   

3. Put the bowl in the pot, making sure the water reaches halfway up the sides of the bowl. Boil for 3 hours, checking the water level every so often and adding more water if necessary. Remove the pudding from the pot and uncover. Cool for 30 minutes, then turn it upside down onto a serving plate to unmold. If the pudding is stuck, shake it back and forth to loosen it. Serve warm with whipped cream or a scoop of vanilla ice cream.
   

Serves 6

How can Harry eat ice cream sundaes every half hour (supplied free by Florean Fortescue) while doing his homework and not get as fat as Dudley. No fair! (See
Harry Potter and the Prisoner of Azkaban,
Chapter 4.)

Place 1 scoop vanilla ice cream in a sundae glass. Add 2 tablespoons store-bought lemon curd or lemon pie filling and sprinkle broken meringue cookies on top. Repeat the layering once.

Place 1 scoop strawberry ice cream in a sundae glass. Cover with chopped fresh strawberries and strawberry syrup. Repeat layering once.

Place a scoop of pistachio ice cream in a sundae glass. Sprinkle in a handful of chopped toasted nuts and squirt in some chocolate syrup. Repeat layering once.

Place a piece of warmed brownie in a sundae glass. Add 2 scoops of chocolate ice cream or vanilla fudge ice cream and top with chocolate syrup. Eat before the ice cream melts.

Serves as many as desired

Tea appears many times in the Harry Potter books, a testament to its importance in British life. A very significant tea is Harry's first one with Hagrid, the first of many and the beginning of a strong friendship (see
Harry Potter and the Sorcerer's Stone
, Chapter 8). The invitation to “come over and have a cuppa” comes from “have a cup o' tea.” The way to prepare a proper cuppa is almost a ritual.