Category: Recipes

Harry Potter and the Prisoner of Azkaban Recipies

IMG_1571This month we have two different drink recipes, and two different chocolate recipes! Our food this month is inspired by two major moments in the Harry Potter series. In their third year, team Chosen One meet their first dementor! Thankfully, Professor Lupin is on scene, and provides the necessary chocolate to help them overcome the intense cold and overwhelming sadness and hopelessness the dementors leave wizards with when they leave. This month, we decided to make our favorite chocolate recipes! Hale made (according to the internet) the BEST brownie recipe ever. It’s a brownie! I, Victoria, made chocolate ravioli. I have suggestions…

In year three, Hogwarts students are finally allowed to visit Hogsmead! This is the entirely wizard filled village near the school. The team visits the local pub (as one does) and tries butterbeer for the first time! So we decided this month, we’re drinking our version of butterbeer!


  • Butterbeer
    • 1-1/2 oz butterscotch syrup (recipe follows)
    • 1-1/2 oz apple crown/apple whisky
    • 1/2 oz butterscotch liqueuer
    • 1 cup ginger ale, cold
    • Whipped cream (optional)
  • Butterscotch
    • INGREDIENTS:2 cups sugar
    • 1 cup water
    • 4 TB salted butter
    • 1/2 tsp baking soda
    • 1 cup hot water


  • In a tall sauce pot, combine sugar, the first cup of water and butter.
  • Turn on heat to medium low and stir until sugar melts.
  • Once the sugar has melted, stop stirring and turn up the heat to medium high.
  • Bring to a boil, swirling the pan to keep the mixture moving.
  • If needed, use a wet pastry brush to wash down crystals that form on the side of the pan.
  • Cook until the mixture is golden brown and caramelized, making sure to pull it off the heat before it burns.
  • Add the baking soda and stir it in (the mixture will bubble up).
  • Slowly pour in remaining hot water and stir until smooth.
  • If the mixture separates when the water is added, reheat it over low heat and stir until any sugar clumps melt.


Chocolate Ravioli


  • 1200g Heavy Cream
  • 800g Dark Chocolate

Heat cream to boil and add chocolate. Stir until completely melted. It will be thick. Place in freezer.


Pipe ganache into Fouille de Brick and wrap. Puncture with toothpicks to hold in place, or use egg wash to secure two pieces of pastry together around ganache filling. Bake at 350 degrees for five minutes.

I made my own Fouille de Brick, but I highly suggest buying it. It can get pricey, so it is probably okay to substitute fyllo dough for Fouille de Brick. I have never tried it, but the pastries are similar. Brick dough is just a bit thinner.

Fouille de Brick (Brick Dough)


  • 240 grams high gluten or bread flour
  • 45 grams durum flour or all-purpose flour
  • 1 teaspoon salt
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar

Whisk dry ingredients together, and wet ingredients together, then combine them and whisk until the mixture is smooth. Refrigerate mixture overnight. Place a non stick pan on the stove at low heat, even over a double broiler if possible. With a pastry brush, lightly brush mixture around pan in a circular motion on a thin, even layer. The best layer is one you can see through. When the mixture starts to crumble and lift around the corners, gently pull up on the corner and lift the pastry from the pan in one, clean motion. One batch makes about 40 sheets. Clean sheets up, and fill with mixture.

Hale’s Brownies:

  • 2 ½ sticks unsalted butter, plus more, softened, for greasing
  • 8 oz (225 g) good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
  • ¾ cup (90 g) unsweetened dutch process cocoa powder, divided
  • 1 tablespoon espresso powder
  • 2 cups (400 g) granulated sugar
  • ½ cup (110 g) dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons kosher salt
  • 6 large eggs
  • 1 cup (125 g) all-purpose flour
  • flaky sea salt, for sprinkling


  1. Grease a 9×13-inch (23×33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
  2. Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  4. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  5. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  6. Position a rack in the middle of the oven and preheat to 350°F (180°C).
  7. Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
  8. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
  9. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  10. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  11. Set the brownies on a cooling rack and cool completely in the pan.
  12. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
  13. Enjoy!




Macaron vs Macaroon; or Forever Smelling of Oranges

Recipes to follow at the bottom.

  1. Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives
  2. Stuffed Artichokes
  3. Butternut Squash Soup
  4. Fruit Salad
  5. Macaron Tree
  6. Can-died Pears
  7. Crimson Thread and Menage Trois wines

Reading The Handmaid’s Tale by Margaret Atwood, I was a bit daunted by how to create a menu in theme with the book. In a dystopian society, what do they eat? How do they eat? How do they cook? Thankfully, Miss Anya Spector came to my rescue. “Why don’t we do a Birth Day Party?” Duh. A Birth Day Party. Though this is an oppressive society, they seem to splurge when it comes to the day their Handmaid’s gave birth. This fact opened up options for me. Here, I want to explain my research, as well as my choices for the menu for this week. The three stages in this process are as follows: research, prep, and cooking.

1. Research

The background of the book is a bit vague. We don’t really learn what happened to the US until page 174 of the Anchor Books edition. I tried to mark down any mention of food, but I also found a list on the website There were many foods mentioned, but the most mentioned were oranges and coffee. Because Anya Spector and I live on coffee, this would automatically make the menu. It is now tradition to begin a recording session with a strong cup. Oranges, however, stumped me. I knew we should do a luncheon, but what savory options would be included?

That’s when I found an interview with the production crew of the new Hulu TV adaptation. A lot of research went into making decisions of what to include in grocery stores like Loves and Fishes in the show. Production designer Julie Berghoff said to a Marie Clare writer visiting set, “Every piece of fruit had a thought process behind it—when she gets oranges, the implication is, ‘Okay, they conquered Florida.’ If they had artichokes, it meant they conquered California. The evolution of Gilead was always in mind.” So that was it. Oranges and artichokes were enough inspiration to start a menu.

In Gilead, there seems to be a black market where rich wives can find luxury gifts, from cosmetics and lotions, to exotic cheeses and canned goods. Following the logic of Berghoff, assuming Florida and California had been conquered, and the Marthas had access to their agriculture, as well as some black market items, they could create a bountiful Birth Day banquet, fit for a Gilead luncheon.

One thing that stood out to me in the books was that cooking had become a bit more pure. No longer are there processed, pre-made foods in Gilead. Everything is homemade, so that was something that we wanted to emphasize in our own work… Not that we’ve actually served anything store bought other than the Harry Potter Candy. However, the homemade bread from P&P, and homemade macarons are very different. Everything to follow is made by us.

2. Preperation

Because I agreed to make quite a big spread for this book, my preparation began days before our actual recording. Quick tip: most soups can be made in advance and frozen! Almost all soups have a base that can be separated and frozen, while garnish can be made the day-of.

So I made the soup first. Butternut squash is hard, so make sure you have a sharp knife, sharp peeler, and strong grip. When roasting, make sure you dice vegetables as uniform as possible for even cooking. Metal spoons work wonders at scraping out squash. Save the pulp for a squash bread, especially pumpkins. The seeds can be roasted and salted for a healthy snack! When roasting the squash (see recipe below) toss roasting vegetables in the combination canola oil and EVOO. This mixture lowers the smoke point and help avoid over caramelizing the vegetables. Then I place a small piece of butter at each end of the roasting sheet for the nutty browned butter flavor. Finally, just barely cover the roasted vegetables with vegetable broth. You can always add more, you can’t take it out. However, if your soup becomes more like a puree, thin with more broth. Remember the more you thin, the less seasoning it will have so be sure to continue to taste. Separate into servings and freeze for freshest taste. Thaw the morning-of.

Next I prepped the artichokes. Artichokes have a low yield, so we try our best to avoid cutting the yield down further by wasting much of the plant. Cut the stems off to make the artichokes sit flat on a cutting board. Next cut tips off, at least an inch and a half down the artichoke. Trim the other untrimmed leaves with kitchen sears. Soak in water with fresh squeezed lemons, and be sure to rub the leaves and stem in lemon to prevent discoloration. I’m soaking mine for half a day. When they are done,  I will steam them until the are tender, around half an hour. The day of the book club meeting, I will stuff them and roast them.

For the chicken, the oranges can be sliced the day before. Beware! You will smell like oranges all damn day. The Brussels Sprouts can also be cleaned. I tear the outside leaves off the sprouts, cut the stems off, and slice them in half. Store in water and lemon to prevent discoloration. The chicken can also be cleaned and trussed the night before. Run under cold water, and pat dry. Stuff with garlic cloves, onion halves, lemon and orange halves. Truss chicken to prevent the stuffing falling out.  Rub in butter. Salt and pepper the chicken just before it is cooked. Pan sear for a beautiful golden brown color. For the gravy, make sure you pre-make the veloute base (blonde roux with stock, reduce until thickened. Skim the scum it creates to reduce floury flavor!). Mix veloute base with drippings and reduce.

Finally the fruit. For your fruit salad, make sure you have a good arrangement of fruit. Too many tart fruits together will make your mouth turn inside out (i.e. pineapple, oranges, grapes, green apples, raspberries…). Instead, mix with softer flavors like strawberries, red apples, melons, etc. For the “can”-died pears, we’re using canned fruit so it is already soft. Don’t overcook these, or they will turn to mush. You only want to heat these up. Immediately mix in the butter with spices. Finish with the whiskey. Be careful! Any time you are cooking with a high-alcohol content liquor, there is a chance it will go up in flames! This is called flambe. Don’t panic if it happens. Enjoy the pretty colors! Alcohol burns off very quickly. As long as it stays in the pan, you are safe. If you try to fling it into the sink, you risk spilling it on something that will actually catch fire. Instead, tend it carefully and it will go out.

**Macaron vs Macaroon

Okay let us get one thing straight. There is a difference between these two cookies, so let me educate y’all. For this podcast, Hale graciously cooked us macarons and we put them on a painted foam tree for pictures. However, many people will think they are macaroons, which would be untrue. Many of you may know the double-O Macaroon. This meringue cookie is popular in the US during Passover, and to understand that you need to understand the history of the cookie and how the French macaron became the coconut macaroon you find in cookie tins.

So the “French” Macaron actually came from Sicily (shout out to my fellow Sicilian co-host Hale).  Macaron is actually related to the Italian word ammaccare, meaning “to crush.” This relationship probably refers to the act of crushing almonds into powder, the process necessary for your perfect French Macaron. However, until the 18th century, the cooks in the United States could not get their hands on many nuts or nut powders. Instead they substituted potato starch for a bit of texture, and substituted coconuts for almonds or other nuts, which were more perishable. Because the cookie has no leavening agent, they are considered acceptable for Passover! Thus, we have tins of chocolate dipped coconut macaroons for Passover in the US! However similar in history these cookies are, in the 18th century with the rise of French cuisine, these cookies deviated from each other. Though both are egg white meringue based cookies, the “flour” used is quite different. The French style is said to be more tedious and particular. Below you will see the difference between the coconut macaroon and the French macaron, respectively.

3. Cooking and Final Product

Roasted Chicken with Oranges, Olives, and Brussels Sprouts:



  • Whole chicken (for 3-4 people)
  • 3 Oranges
  • 2 Cans Olives
  • 1 lb Bussels Sprouts halved
  • 1 Small Onion
  • Butter/Oil
  • Salt and Pepper to Taste


  • Preheat oven to 400
  • Clean, stuff, and truss chicken, salt and pepper to taste with a bit of butter rubbed over it
  • Line greased pan with oranges, halved Brussels sprouts, and green olives
  • Place chicken on top
  • Mix orange juice and honey and pour over chicken and everything on roasting tray
  • Roast in oven until done; start checking around the hour point.
  • When the chicken comes out of the oven, save drippings.
  • Mix drippings with veloute sauce. Reduce to desired thickness. Season with salt and pepper, orange juice if needed.
  • If the sauce isn’t thick enough, add a corn starch slurry

Fruit Salad


  • Banana, Papaya, Oranges, Grapes, Watermelon, Honeydew, Cantaloupe, Mango
    • Cut uniformly and serve

Butternut Squash Soup:


  • Cubed squash oiled on a roasting tray with salt and pepper, nutmeg, cinnamon, allspice, rubbed sage, rosemary, and thyme
  • Roast at 400 until tender, about 30 mins
  • Puree with warm vegetable stock to desired thickness
  • Season to taste
  • Garnish with bacon lardons

“Can”-died Pears:


  • Canned pears quartered sautéed with butter and cinnamon/nutmeg
  • Saute in butter until they turn golden, mix in brown sugar
  • Finish with honey whiskey–flambe
  • Top with ice cream

Stuffed Artichoke:



  • 3 large Artichokes (for 4-6 people)
  • Lemons
  • 1 cup Italian Style Bread Crumbs
  • 8-10 Garlic Cloves, chopped
  • 1/2 cup Parsley, Basil chopped
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Grated Romano Cheese
  • Butter/Oil


  • Clean artichoke, soak, steam until tender (see tips above)
  • Mix together breadcrumbs, garlic, herbs, cheese, and melted butter or oil
  • Spoon mixture between leaves of artichoke
  • Roast until brown at about 375 degrees

Macarons (not Macaroons. See note)


For the macaron shells:

  • 300g ground almonds
  • 300g powdered sugar
  • 110g liquefied egg whites (see below)
  • + 300g caster sugar
  • 75g water
  • 110g liquefied egg whites
  • Liquid food dye to splatter: pink, blue and yellow


  • 1 batch fluffy vanilla buttercream frosting
  • 1 drop each of yellow, green, blue, purple, red and orange food gel


For the process, use the directions the creator of this recipe uses. Follow the link below.

For a butter cream recipe, look to our Harry Potter themed birthday cake from last months’ recipes:


Unicorn Blood and Candy

We don’t have many recipes this week since we bought the HP Universe candy. We chose to try out the series favorites in honor of Harry’s introduction to candy with Ron on the train to Hogwarts. To novel readers, I think the Unicorn Blood reference is obvious enough it needs no explanation. Each kind of candy we tried this month were delicious, and also surprising in their own way.

  • Peppermint Imps-Hard candy, not gummys!
  • Exploding Bon Bons- contain pop rocks
    • Recommended by He-Man
  • Chocolate Frogs-Crunchy
  • Bertie Bots-just all around like Russian Roulette
  • Candy Slugs- you might fight a bitch for the pear…
    • Anya would buy them all the time if they sold them in grocery stores
    • Actual quote by He-Man: “I mean… the slugs were pretty dank”


Unicorn Blood:

I’ll be honest… This was kind of a trial and error, so I don’t know the exact measurements. The recipe that follows is a good base. Add more or less of the ingredients to taste, according to your preferences.

  • Two cups of white rum
  • One bottle of Procecco
  • Two cans of ginger ale
  • A tablespoon of honey
  • Simple syrup to taste
    • Simple syrup is equal parts sugar and water, boiled
  • Finish with baking pearl dust
    • Use a spoon to swirl to get best glittery effect
  • Note: a few drops of lemon juice might add to this recipe the jolt it needs


Happy Birthday Dark Chocolate Cake with Pino Noir Buttercream Frosting:


Link to cake recipe:

The cake recipe was great! Rather than the chocolate frosting, however, we made ours pino noir flavored. Make the buttercream frosting like normal, and do not add the cocoa powder. Instead, add your wine to taste.

Episode 1: The Regency Tea Party

Interested in having your own Regency inspired tea party? We got you covered! Recipes for everything we made (so just not the ginger snaps) are listed below plus our own ratings. Pinkies up!

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Oat Bread: 4/5


3 cups King Arthur Unbleached Bread Flour or Organic Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk
3/4 cup raisins or currants (optional)


*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
Combine all of the ingredients, mixing to form a shaggy dough. Knead the dough — by hand, mixer, or bread machine — until it’s smooth.
Place the dough in a lightly greased bowl, cover, and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9″ x 5″ loaf pan, cover the pan with lightly greased plastic wrap, and allow the dough to rise for 60 to 90 minutes, until it’s crested 1″ to 2″ over the rim of the pan.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Remove the bread from the oven, wait a couple of minutes, then turn it out of the pan onto a rack to cool.
Store bread at room temperature, well wrapped, for several days; freeze for longer storage.

Clotted Cream: 4/5


2 pints heavy cream (not ultrapasteurized)
a heavy casserole dish


Set your oven to 180F.
Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
Remove the dish from the oven and set to cool. Then cover and refrigerate.
The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
Spread the clotted cream on freshly baked scones.

Honey Cream Scones: 5/5


2 cups all-purpose flour plus more for work surface
3 tablespoons Tate+Lyle® Honey Granules plus more for sprinkling, or sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter cut into small pieces
1/3 cup heavy cream plus more for brushing
2 large eggs lightly beaten

Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper; set aside.
Sift flour, Tate+Lyle® honey granules, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix), and gather into a rough, shaggy ball.
Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter.
With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with additional heavy cream and sprinkle with additional Tate+Lyle® honey granules. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Let the scones cool for 10 to 15 minutes before serving.

Regent’s Punch: 6/5


*Makes 3 liters of Punch, serving 12 – scale the recipe as necessary
750ml (1 bottle) of champagne or sparkling white substitute
750ml of green tea (we used 18g of our Japan Sencha, for its light and refreshing nature).
325ml of dark rum (1/2 bottle)
325ml of cognac (1/2 bottle)
250ml of orange juice
250ml of pineapple juice
250ml of lemon & lime juice
Up to 12 teaspoons of sugar (depending on how sweet your fruit juice is)
1 sliced Orange, 1 sliced lemon & 1 sliced lime to garnish

Infuse your green tea for 3-4 minutes with 750ml of boiling filtered water. The best time for the sugar to be added to your punch is now, when the tea is still hot.
Add the spirits and fruit juice and mix.
Refrigerate until cold.
Once you are ready to serve, remove the punch bowl from the fridge and add champagne, garnish and ice.

Roast Beef Sandwiches: 4/5

Roast Beef
Red Onions
Arugula and Kale mix
Salt and Pepper
Gorgonzola Cheese


Caramelize onions and add a few drops of balsamic vinegar.
Mix Mayo and Horseradish.
Spread evenly on thinly sliced bread and top with caramelized onions.
Layer with roast beef.
Top with arugula and kale mix, salt and pepper, and crumbled Gorgonzola cheese.
Finish with a few drops of balsamic and extra virgin olive oil.
Cut into triangles and serve.

Almond Cupcakes: 3/5


3⁄4 cup butter
1 1⁄2 cups sugar
2 eggs
1 1⁄2 teaspoons almond extract
1⁄2 teaspoon vanilla extract
2 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
2 1⁄2 cups flour
1 1⁄4 cups milk


Preheat oven to 375 degrees.
Cream butter at medium speed until smooth, add sugar and beat until well.
Add two eggs, beat until smooth.
Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to “quick-sift” them) and beat until nice and smooth.
Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
Makes 24 regular size or approx 10 jumbo size.

Earl Grey Frosting


1 cup sugar
4 large egg whites
1 teaspoon fresh lemon juice
Pinch of salt
2 bags Earl Grey tea


Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.