Hogwarts Feast:
Butterbeer: Gingerale, Butterscotch Syrup, Cream Soda, Sparkling Mineral Water (Pour all ingredients into a large container-I used a large drink dispenser that has a spigot- and gently stir together with a whisk. Note that you will need to stir about every 30-45 minutes as the butterscotch syrup will tend to settle to the bottom. For glasses I had brightly colored red paper cups with red and white paper straws.)
Polyjuice Potion: Mango, Nectarine, Mint, Lemon Juice and Agave Syrup (Puree fruit in a high powered blender like a Vita Mix with water until smooth. I wanted to add fresh kiwi to this drink to give it an even greener hue, but I didn’t have a ripe one. I served this in a large pitcher)
Putrified Party Platter:
-Morbid Morbier (Morbier Cheese),
-Headless Huntsman Cheese (Huntsmen Striped Cheddar and Blue Cheese),
-Compressed Goblin Guts (Dried Fig and Almond Cake-you can find this in the cheese department of Whole Foods)
-Blood Stained Gouda (Red Wine Soaked Gouda)
-Crackers and Baguettes
-Roasted Pumpkin Seeds (I tossed them with a little Roasted Garlic Olive Oil, Canola Oil, Cayenne Pepper & Kosher Salt and then roasted them at 350 for about 10-15 minutes)
-Dehydrated Womping Willow Leaves (Kale Chips sold at Whole Foods and other Natural Markets)
Main:
-Cornish Pasties: Beef Tenderloin, Potatoes, Carrots, Leeks in a Flaky Pastry
Pie Crust (For these I made a filling by first boiling baby white potatoes in a heavily salted pot of water until tender. Then I roughly cut/mashed them and stirred in a little butter and salt. Next sautée the carrots and leeks with a little salt over low heat, for about an hour. Dump that mixture in a large bowl with the potatoes and in the same skillet brown your chunks of meat. I ended up chopping them pretty fine in a food processor once cooled. Into the skillet add some brown gravy mix, water and chicken stock, bring to a boil. Remove from heat and stir all ingredients together. Make a basic pastry using about 2 cups all purpose flour, generous 2 cups whole wheat flour, 1 cup cold butter, 1 cup shortening, 1 Tbsp. kosher salt, 1 tsp. paprika, 2 Tbsp. sugar and about 5 Tbsp. ice water. Make the pastry in a food processor and chill until ready. Roll out and cut with a large round cookie cutter or any large round thing you have that will cut the dough. Place a small amount of filling in the center of the dough and crimp edges together like you would for a turnover. Bake at 400 for about 30-40 minutes until nicely browned.)
-Fried Bangers: I braised the sausages in a pot filled with beer, beef stock, onions and garlic then pan fried them in a little butter
-Buttered Peas
-Professor Sprouts Super Salad: Butter Lettuce, Baby Red Leaf Lettuce, Mixed Microgreens, Alfalfa Sprouts,
Julienned Zucchini, Red Quinoa, Wheat Berries, Fresh Figs with a Balsamic
Vinaigrette
-Hagrid's Rock Cakes: Seeded Farmers Bread
-Fresh Cherries and Watermelon
Desserts:
-Tentacula Seeds: Truffle Covered Corn Nuts (purchased from Whole Foods-they have a Spanish name that I can’t recall…something like Piedras de Cocoa or something along those lines. For displaying these I used a votive candle holder)
-Mandrake Seeds: Chocolate Pearls (purchased from Whole Foods)
-Wormtails: Gummy Worms (I had a very cool vial/vase for displaying these)
-Ton Tonks Toffee: Lula's of Monterey Handmade Toffee with Nuts (I can’t speak highly enough of this company! They make an absolutely fabulous English Toffee)
-Olivander's Licorice Wands: Multicolor Twizzlers Dipped in White Chocolate with
Sprinkles (In my opinion these overly processed food coloring and sugar bombs are gross, but they looked so cute.)
-Kreture's Cockroach Clusters: Chocolate and Crunchy Peanut Butter Covered Chow Mein Noodles(Melted dark chocolate chunks and then stirred in crunchy peanut butter and tossed in the chow mein noodles. I did use Jiff peanut butter because I thought the all natural kind might separate. I displayed these in a very tall cone shaped vase. To do this I put wadded up paper towels in the bottom 2/3 of the vase and piled the clusters on top
-Bertie Bott's Every Flavor Bean: Assorted Jelly Belly's displayed in short and tall clear glasses
