Harry Potter!
Dragon Eggs on a bed of “leaves” (actually lettuces!)
Very British Home made Sausage Rolls We will make our own sausages and bake them in puff pastry
Mrs. Weasley’s Scalloped Potatoes so easy…soo good…sooo creamy!
And for dessert…Butterbeer Cupcakes that you will ice and decorate and…
of course!… a warm and frothy BUTTERBEER!!
Deviled Dragon Eggs PREP TIME 30 minutes WAITING TIME 30 minutes
Hard-boiled eggs Food coloring Ziploc bags and Water
3 Tbsp Mayonnaise, 2 Tbsp Mustard, Ground Paprika, 1 Tablespoon sweet pickles and salt and pepper
Instructions-Start by hard-boiling your eggs; you can boil however many you like for this recipe.
Once you’ve drained and cooled your eggs, dry them. Take each egg and roll it within your hands or on a table to crack the shell. Do not peel the shell off! Once you’ve cracked all the eggshells, set the eggs aside.
Take a Ziploc bag and add a few drops of food coloring, plus 1 tablespoon of water to the bag. (See notes for suggestions on different Harry Potter dragon breeds and food coloring mixes.)
Make as many bags with food coloring and water for each different dragon egg you’d like to make.
Once your food coloring is all ready, add each egg (still with the cracked shell!) to one of the bags. Roll the eggs within the bag to coat them in food coloring.
Once all eggs have been added to a bag and covered in dye, set the eggs aside for 30 minutes.
While waiting, prep the ingredients for making deviled eggs: put 2 tablespoons of mustard and 3 tablespoons of mayonnaise in a bowl. Add the rest of the ingredients to taste.
After 30 minutes, take the bags individually and rinse the eggs. Set them on paper towels to dry; be aware they will likely still bleed some color from within the shells so paper towel is best!
Once all eggs have been rinsed, begin peeling them. Each egg should show a unique design and colors based on the bag of food coloring in which they were dyed.
Half the eggs and scoop out the yolks into the bowl with the mayonnaise and mustard mixture. Mix into a creamy paste, then scoop it back into the half-eggs. Sprinkle paprika on each deviled dragon egg to finish.
Notes- Here are the colors for each dragon breed:
Common Welsh Green: Brown (red + green)
Hebridean Black: Black w/ purple undertones (2:2:1 red, blue, and green)
Chinese Fireball: Orange (red + yellow)
Swedish Short snout: Blue
Hungarian Horntail: Grey (red + blue + yellow)
Norwegian Ridgeback: Black (red + blue + green
Hermoine’s “Dragon Wand” Veggies
Cut Broccoli, Carrots, Celery, Tomatoes or any veggies you like into bite size pieces or “wands”. Decoratively, place them on a plate.
“Magic Sauce”
(or Low-Fat Buttermilk Ranch Dressing-if it makes veggies taste good, it is “magic sauce”!)
2/3 cup low-fat mayonnaise
2/3 cup low-fat sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons fresh chives chopped
2 teaspoons fresh dill chopped
2 teaspoons fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups low-fat buttermilk*
Whisk together the mayonnaise and the sour cream. Stir in the spices and the herbs. Add the buttermilk slowly until you get the consistency you want*.
Cover and refrigerate at least 30 minutes.
*If you are making a dip, use less buttermilk. If you are making a dressing , use all of the buttermilk
Note: you can use dried herbs- just use less. If you don’t have buttermilk, you can use 1 cup of milk and 1 Tablespoon of lemon juice to substitute.
Sausage Roll Recipe
PREP TIME1 15 minutes COOK TIME 20 minutes to 24 minutes MAKES 24 sausage rolls
INGREDIENTS
1 (about 17-ounce) package frozen puff pastry, such as Pepperidge Farm (2 sheets) or Dufour (all butter-1 sheet)
1 large egg
1 tablespoon water
1 pound uncooked pork sausage, (or a combo of ground chuck and Italian sausage)
¼ cup finely chopped EACH of onion, carrot, and celery
1/2 cup panko breadcrumbs
1 teaspoon mustard powder
1 tablespoon Worcestershire sauce
1/2 teaspoon ground sage or fennel
1/2 teaspoon ground white or black pepper
About 2-3 Tablespoons of sesame seeds
All-purpose flour
INSTRUCTIONS
Thaw 1 (about 17-ounce) package frozen puff pastry according to package directions or at room temperature for 30 minutes. Take it out of the box for thawing but keep in the paper packaging to prevent it from drying out. Meanwhile, prepare the following: Beat 1 large egg with 1 tablespoon water in a small bowl. Set aside the egg mix.
In a medium size skillet, melt olive oil or bacon grease (if you have it). When it shimmers, add the onion, carrot, and celery mixture. Saute over medium heat until the carrots are a bit softer. Add the fennel. Set aside to cool down a bit.
Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375℉. Line a baking sheet with parchment paper.
Place the sausage, the panko breadcrumbs, the mustard powder, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon ground white or black pepper and the sauteed veggies in a large bowl. Mix with clean hands until well combined.
When all is mixed, I like to take about a Tablespoon of the mix and fry it in the same skillet used to saute the veggies. Cook until done and taste to check seasonings-adding more salt or spice as preferred. NOW is the time to adjust! This is a great way to check that your flavor is spot on whenever you are making meatballs, meatloaf, and sausage rolls!
Unfold the 2 puff pastry sheets onto a lightly floured cutting board (if there is just one sheet, cut it in half crosswise). Roll each sheet out with a rolling pin into a 10×9-inch rectangle. Cut each sheet in half lengthwise to make 4 (10×4 1/2-inch) rectangles. Arrange the rectangles vertically so a short side is closer to you.
Divide the sausage mixture into 4 portions. Using wet hands and a bench scraper if needed, roll each portion into a log about 10 inches long, 1-inch wide, and 1-inch thick. Place a sausage roll lengthwise in the middle of each pastry rectangle.
Brush the edges of the pastry with the egg wash. Working with 1 rectangle at a time, roll the left and right sides of the pastry over the sausage to meet and overlap in the middle. Carefully press down to seal the seam. Use your hands to form each side to create a compact log shape. Arrange seam-side down.
Cut each roll crosswise into 6 (just over 1 1/2-inch) pieces. Arrange seam-side down on the baking sheet, spacing them about 1-inch apart. (If you prefer larger sausage rolls to serve as a meal, cut into larger pieces.) Generously brush the tops and sides of the pastry of each sausage roll with the remaining egg wash and sprinkle with sesame seeds,
Bake for 12 minutes. Rotate the baking sheet and bake until the pastry is cooked and puffed, the tops are evenly golden-brown, and the sausage is cooked through, 8 to 12 minutes more. You can use a meat thermometer to make sure the meat is at an internal temperature of 160*. Transfer the sausage rolls to a wire rack and let cool for 5 to 10 minutes. Serve warm, at room temperature, or even cold with the dipping sauce of your choice.
RECIPE NOTES
Make ahead: Refrigerate assembled and unbaked sausage rolls (without the egg wash on top) for up to 24 hours. Brush with the egg wash before baking, baking for a few minutes more.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Both unbaked and cooked sausage rolls can be frozen in a freezer-safe resealable bag or airtight container for up to 3 months. They are better freezing unbaked (without egg wash) and can be cooked from frozen, although they will take up to 10 minutes longer to cook.
Pickles and chutneys — especially Branston Pickle, Ketchup, HP Brown Sauce
Heinz Salad Cream (think: a vinegary mayo with a touch of mustard flavor)
Honey-mustard dipping sauce, Yellow mustard
Bechamel sauce
4 T butter
2 T flour
2 cups milk salt and pepper to taste
In a medium saucepan, melt the butter over medium heat. Add in the flour and cook for 2 minutes, whisking constantly.
Using the whisk, slowly add the milk, stirring constantly until all the milk is added. Cook until thickened. Add salt and pepper to taste.
In salted water boil peeled whole potatoes until fork tender. When cool enough to handle cut potatoes into ¼ inch slices.
Arrange potatoes in an oven safe buttered dish. Pour the bechamel sauce over the potatoes. Add cheese if desired. Bake at 375* for approximately 20 minutes.
Harry Potter Butterbeer Cupcakes
Prep Time 30 mins Cook Time 22 mins Total Time 52 mins Servings: 18 cupcakes
Cupcakes:
2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 teaspoon imitation butter extract
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup cream soda
1 cup Heath Toffee Bits not the ones with chocolate
Sauce:3/4 cup butterscotch chips 1/2 cup heavy cream
Frosting:
2 cups heavy cream
1/3 cup butterscotch instant pudding mix dry.
1/2 cup powdered sugar
3 tsp imitation butter extract
Butter Beer makes 4 servings
Foam
½ cup Marshmallow cream
½ cup heavy cream
1 Tablespoon Butterscotch syrup
1/8 teaspoon sea salt
In a bowl whisk together for a few minutes until it thickens up
To make the Butter Beer
6 oz (1/2 can) Root Beer or cream soda
Vanilla ice cream
1 Tablespoon caramel syrup
1 Tablespoon butterscotch syrup
In a glass add 1 scoop of Vanilla ice cream, add 1 Tablespoon of caramel syrup and 1 Tablespoon of butterscotch syrup and fill glass with soda.
Top with a bit of the foam mix
