Harry Potter Recipes

Toad in the Hole
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You may not be a witch or wizard, but it doesn't mean you can't eat like one.

Some muggles discovered these secret recipes. Be careful. They are only to be shared with true Harry Potter fans.

ROSMERTA'S RECIPES

Inspired by the inventions of the Weasley twins in the "Harry Potter" books, these two-sided confections are the perfect blend of hot and cool. Eating the red half will cause the heat to rise in your head. Cool the heat by biting into the blue half. This version of Fever Fudge may not affect muggles as strongly as it does wizards.

Fever Fudge

By SM Radtke

3 Cups white chocolate chips

1 (14-oz.) can sweetened condensed milk

Red paste, powder, or gel food color

Blue paste, powder, or gel food color

1 tsp. cinnamon

Cayenne pepper - amount varies; tsp. for low-grade fever, 1 tsp. or more for hospital wing

tsp. vanilla extract (mint extract can be substituted if you'd prefer a frostier cool side)

Loaf pan

Parchment paper or foil

Spray oil

Line your loaf pan with foil or parchment paper. Grease the foil and/or uncovered areas around the parchment.

Place your white chocolate chips in a medium microwave safe bowl. Pour sweetened condensed milk over the chips.

Microwave at 30 seconds intervals, stirring in-between until chips are thoroughly melted and the sweetened condensed milk is incorporated.

Pour about half of the molten fudge into another microwave safe bowl and set aside.

To one half of the fudge, add cinnamon, desired amount of cayenne pepper, and red food coloring. Stir to blend in the color. Continue to add red food coloring until the desired shade is reached. You may also want to test spice levels as well. Adjust the amount of cayenne pepper, testing as you go, until you get the appropriate heat level.

Pour red spicy fudge into the loaf pan. Tap the pan on the counter to level the top and release air bubbles. Refrigerate until set.

Once the red fudge is set, warm the uncolored half of the fudge in microwave and stir as before until the fudge is runny. Add the 1/2 teaspoon vanilla (and/or mint) extract and some blue food coloring. Stir until the food coloring is mixed in. Add more blue coloring until the desired shade is reached.

Pour the blue fudge over the red and chill until set. The heat from the warm blue fudge should be enough to 'weld' the colors together at the joint.

Source: Mugglenet.com

Toad in the Hole is a traditional English dish consisting of sausages in a Yorkshire pudding batter. But where did the name "Toad in the Hole" come from? Some say it's because the sausages stick out of the batter and resemble a toad poking its head out of its hole. It doesn't, but oh well.

Toad in the Hole

Recipe courtesy of Dinah Bucholz, author of "The Unofficial Harry Potter Cookbook"

1 cup all-purpose flour (plain)

tsp. salt

2 large eggs

3 Tbsp. butter, melted

1 Cup whole milk

2 Tbsp. vegetable oil

1 pound of your favorite sausages

To make the batter, whisk together the flour and salt. In a separate bowl, whisk the eggs until smooth, then whisk in the butter, then the milk. Pour egg mixture into the flour mixture and whisk until smooth. Refrigerate for 30 minutes.

Preheat the oven to 450 degrees. Pour the oil into a medium-size rectangular baking dish and put into the oven to heat. In the meantime, brown sausages in skillet on both sides. When the oil in the baking dish is hot, carefully remove the pan from the oven. Lay the sausages in the pan. Remove the batter from the refrigerator, give it one final whisk, and pour it over the sausages. Return the pan to the oven and bake for 10 minutes. Reduce the temperature to 350 degrees and bake for another 10 minutes, until the pudding is puffed up around the edges and the edges are brown.

Source: Mugglenet.com



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