Read Online The Unofficial Harry Potter Cookbook by Dinah Bucholz - Free Book Online Page B
Authors: Dinah Bucholz
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disk, wrap in plastic wrap, and chill at least 1 hour or up to 3 days.
Preheat the oven to 425°F. Remove the chilled dough from the refrigerator. On a generously floured surface, roll out the dough 1/8.-inch thick. Cut out six 5-inch circles. Fit the circles into a 6-cup muffin pan. Flute the edges for an attractive finish. Freeze the shells for 15 minutes.
Line the shells with aluminum foil, making sure to cover the edges. Fill with beans or pie weights. Bake until the dough is dry and set, about 20 minutes. Remove the foil and weights, reduce the temperature to 350°F, and bake until the shells are browned, another 8 minutes. Remove the shells from the oven and allow to cool.
Place the can of condensed milk in a pot and cover with water. Bring to a boil and boil for three hours, checking frequently to refill the pot if the water level drops. If the water level drops too low, the can may explode. Turn off the heat. When the can is cool enough to handle, remove it from the pot and chill in the refrigerator until cold.
To prepare the whipped cream, whisk together 4. the cream, confectioners' sugar, and coffee in a mixing bowl until stiff peaks form.
To assemble the pies, lay two banana slices in the bottom of each shell. Spoon a tablespoon of toffee over the bananas in each shell. Snack on the remaining toffee while you work and reserve the rest for another use. Finish with a dollop of the whipped cream, or pipe it over the toffee for an attractive finish. Keep refrigerated until ready to serve. Serve within 24 hours.
Makes 6 pies
Do not attempt this recipe if you are absent-minded. If the water boils out, the can will explode. You need to keep an eye on the water level in the pot.
Roast Pheasant
Malfoy is feeling left out, but Harry would rather hang out with his friends, thank you very much, than accept the invitation to dine with Professor Slughorn aboard the Hogwarts Express, where Slughorn passes around pheasant to the select members of the “Slug Club” (see Harry Potter and the Half-Blood Prince , Chapter 7).
“Pheasant, peasant? What a pleasant present!” This famous line from William Steig's Shrek is terrific because “pheasant” is a hard word to rhyme. The Romans, of course, are the ones who introduced this pleasant present to England. But not for the peasants. In feudal times, the lord of the manor kept busy with hunting and falconry, but peasants also trapped birds, and on a lucky day, they might find a pheasant or a partridge in the traps.
1 onion, sliced into ¼-inch-thick slices
2 celery ribs, cut into chunks
2 carrots, cut into chunks
4 cloves garlic
1 pheasant
Olive oil for brushing on the pheasant
Salt and freshly ground black pepper
1 cup water
Preheat the oven to 375°F. Lay the onion slices in a roasting pan and scatter the celery, carrots, and garlic cloves on top.
Rinse the pheasant in cold water and pat it dry with paper towels. Place the pheasant in the roasting pan, breast side up, wings tucked under. Brush the olive oil over the pheasant and sprinkle it with the salt and pepper. Pour the water into the roasting pan.
Put the pan in the oven and roast for 45 minutes, or until the juices run clear.
Remove the pheasant from the oven and let it rest for 20 minutes before carving.
Serves 4
Chapter Four
Recipes from a Giant and an Elf
Hagrid is the bravest person Harry ever knew, and even if he's an awful cook, you have to admire his adventurous spirit in the kitchen. Foods that even experienced cooks leave to the professionals don't daunt him. He's not afraid to try his hand at treacle fudge (true, it will glue your teeth together) or even twice-raised Bath buns.
Hagrid, the Hogwarts gamekeeper, lives in a small one-room wooden hut near the outskirts of the Forbidden Forest. He is enormously proud of the two important tasks he's been entrusted with: delivering Harry to the Dursleys after his parents are killed and returning him to Hogwarts when he reaches school age. Hagrid takes a
Preheat the oven to 425°F. Remove the chilled dough from the refrigerator. On a generously floured surface, roll out the dough 1/8.-inch thick. Cut out six 5-inch circles. Fit the circles into a 6-cup muffin pan. Flute the edges for an attractive finish. Freeze the shells for 15 minutes.
Line the shells with aluminum foil, making sure to cover the edges. Fill with beans or pie weights. Bake until the dough is dry and set, about 20 minutes. Remove the foil and weights, reduce the temperature to 350°F, and bake until the shells are browned, another 8 minutes. Remove the shells from the oven and allow to cool.
Place the can of condensed milk in a pot and cover with water. Bring to a boil and boil for three hours, checking frequently to refill the pot if the water level drops. If the water level drops too low, the can may explode. Turn off the heat. When the can is cool enough to handle, remove it from the pot and chill in the refrigerator until cold.
To prepare the whipped cream, whisk together 4. the cream, confectioners' sugar, and coffee in a mixing bowl until stiff peaks form.
To assemble the pies, lay two banana slices in the bottom of each shell. Spoon a tablespoon of toffee over the bananas in each shell. Snack on the remaining toffee while you work and reserve the rest for another use. Finish with a dollop of the whipped cream, or pipe it over the toffee for an attractive finish. Keep refrigerated until ready to serve. Serve within 24 hours.
Makes 6 pies
Do not attempt this recipe if you are absent-minded. If the water boils out, the can will explode. You need to keep an eye on the water level in the pot.
Roast Pheasant
Malfoy is feeling left out, but Harry would rather hang out with his friends, thank you very much, than accept the invitation to dine with Professor Slughorn aboard the Hogwarts Express, where Slughorn passes around pheasant to the select members of the “Slug Club” (see Harry Potter and the Half-Blood Prince , Chapter 7).
“Pheasant, peasant? What a pleasant present!” This famous line from William Steig's Shrek is terrific because “pheasant” is a hard word to rhyme. The Romans, of course, are the ones who introduced this pleasant present to England. But not for the peasants. In feudal times, the lord of the manor kept busy with hunting and falconry, but peasants also trapped birds, and on a lucky day, they might find a pheasant or a partridge in the traps.
1 onion, sliced into ¼-inch-thick slices
2 celery ribs, cut into chunks
2 carrots, cut into chunks
4 cloves garlic
1 pheasant
Olive oil for brushing on the pheasant
Salt and freshly ground black pepper
1 cup water
Preheat the oven to 375°F. Lay the onion slices in a roasting pan and scatter the celery, carrots, and garlic cloves on top.
Rinse the pheasant in cold water and pat it dry with paper towels. Place the pheasant in the roasting pan, breast side up, wings tucked under. Brush the olive oil over the pheasant and sprinkle it with the salt and pepper. Pour the water into the roasting pan.
Put the pan in the oven and roast for 45 minutes, or until the juices run clear.
Remove the pheasant from the oven and let it rest for 20 minutes before carving.
Serves 4
Chapter Four
Recipes from a Giant and an Elf
Hagrid is the bravest person Harry ever knew, and even if he's an awful cook, you have to admire his adventurous spirit in the kitchen. Foods that even experienced cooks leave to the professionals don't daunt him. He's not afraid to try his hand at treacle fudge (true, it will glue your teeth together) or even twice-raised Bath buns.
Hagrid, the Hogwarts gamekeeper, lives in a small one-room wooden hut near the outskirts of the Forbidden Forest. He is enormously proud of the two important tasks he's been entrusted with: delivering Harry to the Dursleys after his parents are killed and returning him to Hogwarts when he reaches school age. Hagrid takes a
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