Kreacher's French Onion Soup (Serves 6)

Miss V has checked out the Unofficial Harry Potter Cookbook a few times and we have made a few things from it.  Well she has been asking to make something else and I told her that she could pick one recipe and we would make it.

4 medium onions

1/2 stick butter, melted

1 baguette

1/2 cup grated Parmesan cheese (subbed grated Swiss)

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon sugar

1 tablespoon all-purpose flour

6 cups beef or chicken stock (I used beef)

Preheat the oven to 350 degrees.  Peel the onions, cut them in half from pole to pole, and slice as thinly as possible.  In a heavy soup pot, heat the butter.  Remove the pot from the heat.

 

Remove one end of the baguette and slice six 1-inch-thick slices for the croutons.  Dip pastry brush into hot butter and brush onto one side of bread.  Place the slices butter-side up on a baking sheet and sprinkle with the cheese.  Toast the bread in the oven for about 10 minutes or until browned. (I waited until the soup was finished and my husband was home from work)

While the bread toasts, return the pot to the heat and add the onions.  Season with salt and pepper.

 

Stir in the sugar and continue to stir over medium-high heat until the onions have browned, about 15 minutes.

 

Blend in the flour.  Gradually, add the stock while stirring and bring the soup to a boil.  Reduce the heat to a simmer and cook uncovered for 30 minutes.  

 

Ladle the soup into bowls and float a cheesy crouton in the center, then sprinkle cheese around the crouton.

 

This came out really good!  We did substitute shredded Swiss cheese for the Parmesan.

 

Light Seasoned Broiled Chicken Drumsticks

So last night we had another Dinner & Movie night.  We watched Harry Potter and the Sorcerers Stone.  This recipe also came from the Unofficial Harry Potter Cookbook. 

1 Pound Drumsticks, I used 2 pounds so we could have some leftovers
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried oregano
2 cloves garlic minced

Wash Drumsticks and pat them dry.

Whisk together the oil and seasonings.

Coat the drumsticks with the oil mixture and place onto a broiler pan.

Broil for 10 minutes on each side until crisp and golden.  (I just roasted them at 425 and turned them a couple times and basted them with the extra oil mixture).

I served them with Butter Peas which also comes from the same cookbook.

1 pound frozen peas
1 cup water
1/2 tsp salt
1/4 tsp pepper
2 tbs butter
1 tbs granulated sugar

Combine the peas and water in a small pot and bring them to a boil.  Reduce the heat and simmer for about 5 minutes.  Drain the peas and return them to the small pot.

Add the salt, pepper, butter and sugar.  Toss until the butter melts and is well combined.

Miss V cracked up when Ron was gobbling down the drumsticks on TV.

Butterbeer Version 2

This time we did a little something different with the Butterbeer last night.

1 cup heavy whipping cream
4 tbsp powdered sugar
2 12 oz of your favorite cream soda
2 tsp vanilla butter and nut flavoring or butter extract

Start by measuring the heavy whipping cream and the extract into a cocktail shaker. Next, add the powdered sugar. Shake briskly until mixture begins to thicken.

Pour the cream soda from the can or bottle directly into two individual mugs.

Now gently pout the whipping cream mixture so that it floats on top in a layer about a half inch thick. Enjoy!

The whipped cream tasted much better with the extract added to it.

Sausage Rolls

Here was our main course for Saturday's Dinner and Movie - Harry Potter and the Order of the Phoenix.  The recipe comes from the Unofficial Harry Potter Cookbook

We did make a double batch and used different kinds of sausage.

1 box of store bought puff pastry
Spicy brown mustard
1 pound sausages or hot dogs
1 egg beaten with 1 tbs of water

Preheat oven to 425.  Grease and flour a cookie sheet or line with parchment.

Unroll thawed puff pastry sheets and cut out 8 to 10 4 1/2 inch squares.  Spread mustard on each square.  Place a sausage on the edge of the puff pastry and roll up.  Lay the rolls on the cookie sheet and brush with the egg wash.  Cut three slits on top of each sausage roll.

Bake for 10 minutes then reduce heat to 375 and bake for another 10 minutes until puffed and golden.

For the sausages I did precook them.  I used regular Sweet Italian Pepper and Onion and Chicken sausage with Sundried Tomato.  I can tell you the Chicken sausage was a major fail.  They tasted bland.  The hot dog and Sweet Italian sausage ones were a big hit.

Butterbeer

So Saturday night we decided to have a Dinner and Movie Night.  Miss V checked out the Unofficial Harry Potter Cookbook from the library.  We were dissapointed that Butterbeer was not listed in there so I did a little Googling and found a simple recipe.

The original recipe is for 4 drinks, but only two of us were going to be drinking them so I halved the recipe.

1 cup heavy whipping cream
4 tbsp powdered sugar
2 12 oz of your favorite cream soda
2 tsp vanilla butter and nut flavoring or butter extract

Start by measuring the heavy whipping cream into a cocktail shaker. Next, add the powdered sugar. Shake briskly until mixture begins to thicken.

Pour the cream soda from the can or bottle directly into two individual mugs and then add 1 tsp of the flavoring or extract to each.

Now gently pout the whipping cream mixture so that it floats on top in a layer about a half inch thick. Enjoy!

We got a little crazy with the whipped cream it was so good!  As you can tell Miss V really enjoyed her Butterbeer.