The Unofficial Harry Potter Cookbook (6 page)

Aunt Petunia may be horrible to Harry, but she can create a decent menu. On the last evening of Aunt Marge's stay, shortly before Harry loses control of his temper and blows her up, Aunt Petunia serves salmon for dinner (see
Harry Potter and the Prisoner of Azkaban
, Chapter 2).

3 tablespoons butter

1 onion, finely chopped

2 tablespoons all-purpose flour

1 cup dry white wine

1 tablespoon honey

1 tablespoon chopped fresh dill

1½ pounds salmon fillet, rinsed and patted dry, cut along the length into four pieces

Salt and freshly ground black pepper

1. Heat the butter in a saucepan wide enough to accommodate the salmon fillets. When the butter starts to foam, add the onions and cook until they are translucent, stirring frequently, about 5 minutes.
   

2. Add the flour and stir until it is well blended. Pour in the wine and honey and cook, stirring constantly, until the flour-butter mixture is blended in. Add the dill.
   

3. Sprinkle the salmon fillets with salt and pepper and lay them in the pan, skin side down. Bring the sauce to a simmer and continue simmering, covered, until the salmon flakes apart when pierced with a fork, about 20 minutes. Occasionally scrape the bottom of the pan to prevent the fish from sticking. Taste the sauce and adjust the seasonings, if necessary.
   

Serves 4

Diagon Alley, one of J. K. Rowling's famously clever names, is the busy marketplace of the wizarding world. Shops selling anything the wizard could possibly need line this crowded and bustling street. Here Harry buys his schoolbooks, wand, robes, potion ingredients, other school supplies, and wizard delicacies.

Harry often meets up with Ron and Hermione in Diagon Alley to buy their new books and supplies before the start of the term. A popular place for them to gather (until You-Know-Who's return) is at Florean Fortescue's Ice Cream Parlor, where one summer Florean plies Harry with free sundaes as well as valuable help with his home-work (see
Harry Potter and the Prisoner of Azkaban
, Chapter 4).

Harry also eats at the Leaky Cauldron, behind which lies the entrance to Diagon Alley. Tom, the old and toothless innkeeper, supplies excellent meals and teas to the odd characters who frequent the pub.

While Harry is having a very unpleasant conversation with a pale blond boy at Madam Malkin's (he reminds Harry of a skinny version of Dudley), Hagrid comes to the window and holds up this treat to show Harry. When Harry's done being measured, he's relieved to escape the shop and enjoy a delicious ice cream cone (see
Harry Potter and the Sorcerer's Stone
, Chapter 5).

1 recipe Silky Chocolate Chunk Ice Cream (recipe follows)

1 recipe Perfectly Smooth Raspberry Ice Cream (recipe follows)

Sugar cones for serving

Chopped toasted almonds, for topping

Place 1 scoop of each flavor ice cream into the sugar cones and dip into the chopped almonds to coat. To prevent leaking, pour melted bittersweet chocolate into the bottoms of the cones before adding the ice cream.

2 cups whole milk

2 cups heavy cream

¾ cup granulated sugar

2 tablespoons unsweetened cocoa powder

8 ounces bittersweet chocolate, melted and cooled

5 large egg yolks

1 teaspoon pure vanilla extract

1 cup coarsely chopped bittersweet chocolate

1. Combine the milk, heavy cream, sugar, and cocoa powder in a medium saucepan and cook, stirring frequently, until hot but not simmering. Whisk the melted chocolate into the egg yolks (it will be thick and difficult to whisk). Temper the egg yolk mixture by slowly pouring 1 cup of the hot milk mixture into the yolks while whisking vigorously. Pour the yolk mixture into the saucepan and cook, stirring constantly, until very hot but not simmering. Do not boil.
   

2. Pour the mixture through a sieve. Stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming; chill until completely cold. Freeze in your ice cream maker following the manufacturer's instructions. Toward the end of the churning time add the chopped chocolate. Transfer to an airtight container and freeze until firm, 6 hours or over-night. If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving.
   

Makes about 5 cups

12 ounces fresh or frozen raspberries, thawed if frozen

¾ cup granulated sugar, divided

1 cup heavy cream

2 cups whole milk

4 large egg yolks

1. Process the raspberries with ¼ cup of the sugar in a blender or food processor until smooth. Push the mixture through a sieve with a rubber spatula into a bowl, pushing down on the solids to squeeze out as much juice as possible. Discard the solids.
   

2. Combine the heavy cream, milk, and remaining sugar in a medium saucepan and cook over medium 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 thickens slightly but before it begins to boil. Pour the mixture through a sieve into another bowl.
   

3. Whisk in the raspberry mixture and transfer it to an airtight container. Cool to room temperature, then chill in the refrigerator until very cold, about 6 hours or overnight.
   

4. Remove the cold mixture from the refrigerator and whisk in the raspberry mixture that settled to the bottom. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. 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 4 cups

Harry eats hamburgers with Hagrid at Paddington Station while trying to sort out everything that's been happening lately. He's just been told by a halfgiant that he's a wizard, he's been whisked off to Diagon Alley by said giant to buy really strange school supplies, and to top it all off, he's just discovered that in this new world he's famous and he has no idea why. He really has a lot to chew over (see
Harry Potter and the Sorcerer's Stone
, Chapter 5).

1½ pounds extra-lean ground beef

2 large eggs

1 onion, chopped and sautéed until well-browned

1 cup fresh bread crumbs

½ cup tomato sauce

1 tablespoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Sautéed sliced onions, for serving

English mustard, for serving

Lettuce, for serving

Tomato slices, for serving

1. Combine all the ingredients in a large mixing bowl and mix well.
   

2. Spray a skillet with cooking spray and heat the skillet. Form the mixture into patties and cook on both sides over medium-high heat until well-browned. Transfer to a paper-towel-lined plate and repeat until the beef mixture is used up. Or cook on a grill until well done.
   

3. Serve in toasted hamburger buns with sautéed sliced onions, English mustard, lettuce, and tomato.
   

Serves 6

Locked in his room by a raging Uncle Vernon, Harry just barely manages to escape to the Burrow in Ron's father's flying car, where he spends the last bit of summer vacation. Harry, Ron, and Hermione join up in Diagon Alley to do their school shopping, and they enjoy a sunny day of friendship as well as peanut butter and strawberry ice cream cones — paid for by Harry (see
Harry Potter and the Chamber of Secrets
, Chapter 4).

1 recipe Strawberry Swirl Ice Cream (recipe follows)

1 recipe Chunky Peanut Butter Ice Cream (recipe follows)

Sugar cones for serving

Your favorite toppings or sauces

Place 1 scoop each of Strawberry Swirl Ice Cream and Chunky Peanut Butter Ice Cream into each cone. Dip into your favorite toppings to coat or drizzle with your favorite sauce. To prevent leaking, pour melted bittersweet chocolate into the bottoms of the cones before adding the ice cream.

1 pound strawberries, roughly chopped

¾ cup granulated sugar, divided

1 cup heavy cream

2 cups whole milk

3 large egg yolks

1 cup strawberry jam

1. Process the strawberries with ¼ cup of the sugar until smooth. Push the mixture through a sieve with a rubber spatula into a bowl, pushing down on the solids to squeeze out as much juice as possible. Discard the solids.
   

2. Transfer the strawberry mixture to a medium saucepan and cook over medium-high heat, stirring constantly, until the mixture is reduced and very thick. Set aside.
   

3. In a separate saucepan, heat the heavy cream, milk, and remaining 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.
   

4. Whisk in the strawberry mixture until smooth. Transfer the custard to an airtight container, cool to room temperature, and then chill in the refrigerator until very cold, about 6 hours or overnight.
   

5. Remove the cold mixture from the refrigerator 4. and whisk in the strawberry mixture that settled to the bottom. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
   

6. Whisk the strawberry jam in a small bowl to loosen up the texture and slightly smooth it. Pour it into the ice cream canister and fold it in by hand to create a swirling effect. Be careful not to fold it in too much or it will become completely incorporated and you will lose the swirl. 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 4 cups