So today for my vlog with the WordNerds, I talked Harry Potter recipes. Three of my favorites, to be exact. And, as promised, I wanted to make sure that y’all could have access to those recipes, so here they are! Later this week, I will also do a post of all of the Harry Potter-themed recipes I’ve tried, with links to their recipes.
Fish and Chips
2-3 tilapia filets (or any other fish of choice- feeds 2-4 people per filet)
As many potatoes as is necessary for your group. I tend to use 1 potato per person.
Batter (adapted from here):
3/4 cup flour (for a healthier choice, you can use wheat flour and it still tastes great)
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Fill a medium-sized sauce pan 3/4 full with canola or vegetable oil. Heat it on medium until when a small amount of water is dropped in, it pops.
While doing that, cut the potatoes into thin strips. Soak those potatoes in a bowl of cold water.
Prepare the batter: Sift the dry ingredients, then add the water. Cut up the fish filets into chunks, then coat them with the batter.
Prepare the chips first by patting them dry and then adding them to the oil. They are finished when the edges are browned and crispy.
Remove the chips, and then add the fish to the oil. Tongs are the easiest way to do this. Let them fry for about 10-15 minutes. They are done when the batter is browned and the fish is cooked all the way through (tilapia will be white when it is cooked).
To make them less oily, when you take them out of the pot, lay them on top of a paper towel on a plate.
Department of Mysteries Punch
makes 2 quarts
3 1/4 cups water
3 1/4 cups club soda
1 cup lemon juice
1 cup sugar
1 brain jell-o mold (like these
Freeze water in the jell-o mold 1-2 nights before the event.
Mix all ingredients together to make the lemonade.
To serve: Remove brain shaped ice cube (you may need to run warm water over the top to help the ice separate) from the mold. Put the ice into a punch bowl, then add the lemonade.
For a theatrical effect, and small chunks of dry ice throughout the night to make it smoke. IF YOU ADD DRY ICE, do not use club soda. Make it with all water, and the dry ice will make it fizz.
makes about 30 pieces
16 oz. dry roasted peanuts
1/2 package of milk chocolate chips
2 oz. semi-sweet baker’s chocolate
Spray crock pot with cooking spray (you may omit this step if you’re using a crock pot liner). Place peanuts in the bottom of the crock pot, mixing salted and unsalted peanuts together. Add morsels, German chocolate, and bark. Cover and cook on low setting for 90 minutes. After allotted time, stir so that all the contents are well combined. Cook an extra 15 minutes if chocolate is not completely melted.
Line baking sheets with wax paper. Place rounded spoonfuls onto wax paper and allow to cool.