Book Review: The Unofficial Harry Potter Sweet Shoppe Book

The Unofficial Harry Potter Sweet Shoppe Book, by Dinah Bucholz, features 35 easy to make recipes for candies and other sweets from the pages of the Harry Potter Anthology. Recipes for Crunchy Roaches, Triple Peppermint Humbugs, Sugar Mice, Chocolate Love Potions, Mincemeat Ice Cream and many others are included in this unusual cookbook. In addition, the book is accompanied by decorative glassine candy bags, candy molds, and broom-shaped lollipop sticks.


As a reviewer of this book, I think I should admit at this point that I have not read all of the Harry Potter Books (but I have seen all of the films). As such, I was completely lost as to which recipes to attempt for my review. I ended up choosing the Pumpkin Juice and the Double Strawberry Ice Cream since I planned to let my 2 ½ year old daughter be the “Guinea Pig”/taste tester for my creations. Her bed time is 7:30 so sugar content was an important factor in the selection process.

Anyway, the first recipe that we tried was the Pumpkin Juice. Unfortunately, pumpkins are not currently in season in my neighborhood, so I was forced to use canned pumpkin. The recipe was very simple and called for mixing the pumpkin pulp with apple juice, white grape juice, and pineapple juice. My daughter did not care for this new drink, not on the basis of taste, but because it had a different name than her standard Juicy Juice. I thought it was really good, however. The resulting mixture had a sweet, citrus flavor with a hint of richness from the pumpkin. I would definitely make this one again especially during the autumn months when pumpkins are in season.

The second recipe that we tried was the Double Strawberry Ice Cream. Although this recipe took a little longer to prepare (over 7 hours from start to finish), the steps were pretty simple. I used an ice cream attachment on my Kitchen Aid mixer to mix and freeze the cream. The end result was a fresh, creamy ice cream packed with strawberry flavor. The only thing about this recipe that could be improved was the texture. The ice cream was extremely hard when frozen and had to be thawed for about 15 minutes before serving. I'm not sure if this was a result of the recipe itself or my ice cream maker.

Overall, I give this book 4 out of 5 stars. This is a great book for any die-hard "Pott-Heads" or for any kids that show an interest in cooking. The recipes are simple but based on good, fundamental culinary foundations. The book and candy making accessories will lead to many fun filled hours in the kitchen and will most likely inspire further creative moments.

Related Posts/Recipes:
Double Strawberry Ice Cream Recipe
Pumpkin Juice Recipe

Pumpkin Juice Recipe

What could be worse than missing the train and having to fly your father's car to school? Eating sweets for hours and then realizing you have nothing with which to wash it down, although crashing into a murderous tree probably ranks up there as well. After finishing the bag of toffees Harry and Ron find in the car, Harry is so thirsty he starts fantasizing about the pumpkin juice he could buy if he were on the Hogwarts Express(see Harry Potter and the Chamber of Secrets, Chapter 5).

Ingredients:
1 small pumpkin (sugar pumpkin or pie pumpkin)
2 cups apple juice
1 cup white grape juice
1 cup pineapple juice

Preparation:

1. Preheat the oven to 400 degrees Fahrenheit. Slice the pumpkin in half pole to pole and scoop out the seeds. Don't worry about the stringy fibers; they are hard to remove and won't affect the results. Place the pumpkin halves face down on a baking sheet and roast 45 minutes to 1 hour until soft. Remove from the oven.
2. When the pumpkin is cool enough to handle, scoop out the flesh and discard the skin. Place the cooked pumpkin in a large fine-mesh sieve set over a bowl and push the pumpkin through using a rubber spatula. Scrape and mash as you push; it will take several minutes. Discard the pulpy mass left in the sieve. Stir the sieved pumpkin in the bowl to evenly distribute the juices, and then measure out one cup.
3. Place the cup of sieved pumpkin in a pitcher along with the apple juice, grape juice, and pineapple juice. Stir vigorously until the pumpkin is completely dispersed. Chill the juice for 3 to 4 hours.
4. Before serving, stir the juice well, as the pumpkin will settle to the bottom. Fill crystal goblets with ice cubes and pour the juice over the ice.

Makes 5 cups

Although this recipe was tested using freshly roasted pumpkin, it would probably work if you use canned pumpkin instead to save the bother of making it from scratch.

Recipe courtesy of The Unofficial Harry Potter Sweet Shoppe Book by Dinah Bucholz.

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Double Strawberry Ice Cream Recipe
The Unofficial Harry Potter Sweet Shoppe Book

England [ print this recipe for Pumpkin Juice ]

Double Strawberry Ice Cream Recipe

Do you sometimes wish you had a cook like Mrs. Weasley in your home? Imagine finishing off a weeknight supper with homemade strawberry ice cream. Harry enjoyed this dessert, the finish of a sumptuous meal, the night before going to see the fateful international Quidditch match (see Harry Potter and the Goblet of Fire, Chapter 5).

Ingredients:
1 pound of strawberries, chopped
1/4 cup granulated sugar
1 cup strawberry jelly (not jam or preserves)
1 1/2 cups milk
1 1/2 cups heavy cream
3 egg yolks

Preparation:

1. Mix the strawberries and sugar together and let it sit for 1 hour to allow the juices to be extracted. Drain well and reserve the juice. Set aside.
2. Combine the strawberry jelly, milk, and heavy whipping cream in a medium saucepan and cook over high heat, whisking constantly, until the jelly has melded and the mixture is smooth -- do not boil. Temper the egg yolks by whisking in 1 cup of the hot mixture; then return the yolk mixture to the saucepan while whisking constantly. Cook until the mixture thickens slightly; again, do not boil. Pour the mixture through a sieve.
3. Stir in the reserved juice. Lay a piece of plastic wrap directly on the surface to prevent a skin from forming and cool to room temperature. In seperate containers, chill the custard mixture and chopped strawberries until completely cold, about 6 hours for the custard.
4. Freeze the custard mixture according to the manufacturer's instructions for your ice cream maker. Add the strawberries 2 minutes before the churning is over. Transfer to an airtight container and freeze until firm.

Makes about 6 cups.

Recipe courtesy of The Unofficial Harry Potter Sweet Shoppe Book by Dinah Bucholz.

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Pumpkin Juice Recipe
The Unofficial Harry Potter Sweet Shoppe Book

England

Italian Bakery Style Pizza Recipe

Italian Bakery Pizza is a traditional favorite at Italian bakeries. Italian bakery pizza crust is thick and flavorful and similar to lightly crisp bread. The dough takes longer to prepare than Chicago style or Neapolitan style pizza but it is well worth the wait.

Ingredients:
dough:
1 package of active dry yeast
3/4 cup unbleached flour
1/2 cup warm water
2 tbsp olive oil
pinch of kosher salt
3 1/2 cups unbleached flour
1/4 cup warm water
1/2 cup beer

sauce:
1 14 1/2 oz. can diced tomatoes
2 tbsp olive oil
1 6 oz. can tomato paste
1 1/2 tspn dried oregano
2 tbsp fresh basil, chopped
1 1/2 tspn sugar
1 tspn kosher salt
1 tspn minced garlic

Preparation:

1. In a mixing bowl, add 1/2 cup warm water and the yeast. Stir so that the yeast dissolves. Add the flour and stir well. Cover the bowl with plastic wrap and a kitchen towel. Let the bowl sit in a warm place for an hour.
2. Add 1/4 cup of warm water to the mixing bowl along with the beer, salt, vegetable oil, and 3 1/2 cups of flour. Mix well.
3. Turn the dough out onto a well floured surface. Knead the dough until it is soft and smooth - about 8 minutes. Put the dough in a lightly floured bowl and cover it again with plastic wrap and a kitchen towel. Let the bowl sit in a warm place for an hour and a half.
4. Dough should almost double in size. Punch the dough down and knead it for another 2 minutes on a well floured surface.
5. Lightly oil a baking pan with olive oil. Roll out the dough until it is about the size of the baking pan.
6. After you have pressed the dough evenly into the pan, let it sit in a warm place for another 40 minutes.
7. Preheat the oven to 425 degrees Fahrenheit.
8. Top with sauce and your favorites toppings. For the pizza pictured above, I used thinly sliced mozzarella cheese and some Parmesan cheese.
9. Bake the pizza for 20 minutes or until the crust begins to turn golden brown.

Italy

Lentil Chili

This recipe for Lentil Chili is a fine chili that's a snap to make and full of flavor. It has it all: low calories, low fat, high fiber, garlic, cheese, sour cream - all the great things in life. If spicy foods give you heartburn, you should be fine if you leave out the chipotle pepper, as there's not much cumin or chili powder in each serving. If you like your chili spicy and don't have access to chipotle peppers, use cayenne, adding 1/8 tspn at a time to your preferred level of spiciness.

Ingredients:
1 tbsp olive oil
2 cloves garlic, sliced
1 large onion, diced
1 15oz. can no-salt-added crushed tomatoes
1 tbsp chili powder
2 tspn ground cumin
1 tspn dried oregano
1/2 chipotle in adobo (optional)
1/4 tspn salt
freshly ground black pepper
1 cup dried lentils
6 tbsp nonfat sour cream
6 ounces reduced-fat Monterrey Jack cheese, shredded

Preparation:

1. Place the olive oil in a large saucepan, over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion has softened. Add the crushed tomatoes, chili powder, cumin, oregano, chipotle (if using), salt, and pepper to taste, and stir well.
2. Add 5 cups of water and the lentils and stir well. Lower the heat to medium-low and simmer until the lentils are cooked through but not mushy, 45 minutes to an hour.
3. Serve topped with 1 1/2 tbsp of sour cream and 1 1/2 oz. of Monterrey Jack cheese per serving.

Recipe courtesy of Just Tell Me What To Eat by Timothy S. Harlan, MD.

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Bistecca alla Fiorentina Recipe

The Bistecca alla Fiorentina is a Tuscan killer of a steak. Weighing in at 3 pounds, it is large, tender and made for the barbecue. This style of steak originated in Tuscany and is made from the local Chianina cattle there.

The bistecca de fiorentina is basically a double sized porterhouse so you may need to call ahead to your butcher to have it specially cut for you as porterhouses are normally sold at 1 to 1 1/2 pounds. This is a steak that is perfect for the summertime as you can also grow many of the herbs used to season it in your own backyard.

Although the Fiorentina is an Italian specialty, consider serving it with some Brazilian Vinaigrette Relish.

Recommended Equipment:
meat thermometer
charcoal grill


Ingredients:
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
2 tbsp fresh ground pepper
2 tbsp Kosher salt
3 pound T-Bone steak
4 tbsp extra virgin olive oil (I used 3 olive olive oil)

Preparation:

1. Light the grill.
2. In a small mixing bowl combine the first five ingredients.
3. Apply half of the herb mixture to one side of the T-Bone steak. Then drizzle 1 to 1/2 tbsp of olive oil and rub it into the herb mixture.
4. Turn the steak over and repeat the previous step.
5. Cover the steak in plastic wrap and let it sit at room temperature for 1 hour.
6. When the grill is extremely hot, put the steak on the grill and then cover the grill. Cook for 13 minutes on the first side so that the meat is well charred.
7. Flip the steak and cook for another 13 minutes.

Note: The internal temperature of the meat should be around 130 degrees Fahrenheit for medium-rare.

Need a wine to go with the Bistecca alla Fiorentina? Try this one: MontGras Cabernet Sauvignon Reserva

Italy

Banana Muffin Recipe

Sometimes we have leftover bananas that we need to use up before they go bad. This recipe for banana muffins is a good way to use them up. They are easy to make and if you store them in an air tight container they will last up to 3 days.

Ingredients:
2 bananas, mashed
1 cup sugar
1 egg
1/2 cup butter
1 tspn baking soda
1 1/2 cups flour
1 tspn vanilla
1 tspn nutmeg

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, cream the butter and sugar.
3. Beat in the egg.
4. Mix in the baking soda, nutmeg, flour, and vanilla.
5. Add the mashed bananas and mix all of the ingredients until well combined.
6. Pour the batter into paper lined or greased muffin tins.
7. Bake for 20 minutes.

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Jalapeno Corn Muffins

United States Oregon [ print this recipe for Banana Muffins ]