Friday, September 10, 2010

Foody Friday - Butterbeer and Pumpkin Pasties

As I've mentioned before, Yip, Yap and I are Potterheads. We read the books, we watch the movies, we eat the food. Since cooler fall weather is just around the corner, I hope, I'm sharing our favorite Harry Potter recipes to keep you toasty warm on these cool evenings. If you search the web you'll find tons of different variations on Harry Potter food recipes; these are just the ones we like the best.

Butter Beer and Pumpkin Pasties
Butter Beer

2/3 cup of milk
1 1/2 teaspoons of sugar
1 teaspoon of water
mini marshmallows and butter (not margarine)
optional; cinnamon, nutmeg, scotch (for those adults out there)

Put the sugar and water in a pan over high heat and stir with a wooden spoon. Stop stirring once bubbles start to form and the sugar has melted and carmelized. Once t begins to brown, shake the pan so it cooks and browns evenly. (I always rush this step!) As soon as it is removed from heat, pour all the milk in at once. Caramel will harden due to additon of milk, but it will eventually mix in. Put the pan back on medium heat, and stir till small bubbles are forming and the milk is barely at a simmer. Pour it into a mug, top with butter and marshmallows and anything else that sounds yummy!

Pumpkin Pasties

2 eggs slightly beaten
3/4 cups sugar
1 lb. canned pumpkin (or 2 cups fresh, roasted)
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1/2 t allspice
1 2/3 c. evaporated milk (1 can)
pie crust (bought or homemade)

To make filling add eggs and sugar to a mixing bowl, mix until well blended. Stir in pumpkin, salt and spices. Add evaporated milk and mix well. Bake the filling in a large casserole dish that has been buttered or sprayed with Pam. bake at 425 degrees for 15 minutes. Keep oven door closed and reduce temeperature to 350 and continue baking for 45 minutes or until knife inserted in center comes out clean. cool filling completely.

Make or purchase pie crust. Roll thin and cut into circles about 4 inches in diameter. (I use a large coffee mug.) Put a spoonful of pumpkin mix in the middle and place another circle of pastry on top. Seal the edges with the tines of a fork and poke holes in the top for venting.
Place on greased cookie sheet. Bake at 400 degrees until crust is light golden brown, about 10 minutes.

Enjoy Potterheads!

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