Hogwarts School of Witchcraft & Recipes

+SANDWICHES+
[Cinnamon Apple and Havarti Tea Sandwiches] (Feel free to experiment with other types of cheese, too.)
1 (8 ounce) package cream cheese, softened
8 slices cinnamon raisin bread
4 slices Havarti cheese
1 large Granny Smith apple, cored and thinly sliced
-Directions-
1. Spread a thin layer of cream cheese on 4 slices of bread. Top the cream cheese with a slice of Havarti cheese, then a thin layer of apple slices.
2. Place the remaining slices of bread on top to form 4 sandwiches.
3. Using 2 diagonal cuts, divide each sandwich into 4 triangles.

[Turkey Tea Sandwiches]
1 (8 ounce) packages cream cheese, room temperature
1/2 cup minced scallion ( white and green parts)
1 loaf raisin nut bread
8 slices fresh turkey or 8 slices smoked turkey breast (thin slices)
fresh basil leaf
-Directions-
1. Mix the cream cheese and scallions together ahead of time so the flavors can blend.
2. Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese.
3. Place a single layer of turkey on half the slices, cutting the edges to fit the bread.
4. Place the basil leaves randomly on top of the turkey.
5. Top with the other 4 slices of bread, cream cheese side down.
6. Wrap and refrigerate until the cream cheese is cold and firm.
7. Cut the sandwiches into whatever shapes desired.
8. Serve chilled.

+PASTRIES+

[Pumpkin Pasties] (recipe makes 6 pasties, so be aware you'll have to make a lot of these)
-Pasty Crust-
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
5 tablespoons cold butter, cut into chunks
3 tablespoons vegetable shortening, chilled and cut into chunks
4–6 tablespoons ice water
-Filling-
1 cup canned pumpkin, not pumpkin pie filling
1/4 cup granulated sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
-Directions-
1. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles coarse yellow meal, with no white powdery bits remaining.
2. Transfer the mixture into a large mixing bowl. Sprinkle 4 tablespoons of cold water over the mixture. Toss the mixture together with a spatula until it starts clumping together. If it's too dry, add more water 1 tablespoon at a time (better too wet than too dry). Gather the dough into a ball and pat it into a disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
3. Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat the oven to 400°F. Roll out the dough 1/8-inch thick. Use a saucer to cut out 6-inch circles. 4. Put 2 to 3 tablespoons of filling in the center of each
circle of dough. Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal the edges. Cut slits to make vents. Bake on an ungreased cookie sheet for 30 minutes or until browned.

[Meat Hand Pies]
-Dough-
4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups shortening
1/2 cup ice water
1 egg, lightly beaten
1 tablespoon white vinegar
-Filling-
2 pounds lean ground beef (90% lean)
1 cup diced carrots
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 medium onion, chopped
1 to 2 teaspoons salt
1/4 teaspoon pepper
Half-and-half cream
-Directions-
1. In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes.
2. Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle.
3. Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling.
4. Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown. Yield: 15 turnovers.

+PUDDINGS & SUCH+

[Spotted Dick]
2 cups all-purpose flour
2 cups fresh bread crumbs
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 sticks cold butter, cut into pieces
1/2 cup dark raisins
1/2 cup golden raisins
1 cup dried currants or cranberries
3/4th cup whole milk
-Directions-
1. Fill a large pot with water and place a rack or overturned shallow bowl in the pot. Bring to a simmer. Grease a 2-quart heatproof bowl with a tight-fitting lid and set it aside.
2. Whisk together the flour, bread crumbs, sugar, baking powder, salt, and spices in a large mixing bowl. Rub in the butter until the mixture resembles coarse meal with some larger pieces of butter remaining. Toss in the raisins and currants or cranberries. Pour in the milk and fold it in until the mixture is uniformly moistened. Turn out the mixture into the prepared dish and press the top down with a spatula.
3. Cover the dish with the lid, making sure it is tightly sealed. Place it in the pot; the water should come halfway up the sides of the dish. Steam for 3 hours. Add water to replenish as necessary. Remove the pudding, remove the lid, and invert it onto a plate. Serve warm with warm custard. Serves 8.

[Treacle Tart]
-Tart Crust-
2 1/2 cups all-purpose flour
1 cup confectioners' sugar
1/2 teaspoon salt
2 sticks cold butter, cut into chunks
2 cold large egg yolks
1/3 cup cold heavy cream
1 teaspoon pure vanilla extract
-Filling-
1 cup golden syrup or light molasses or corn syrup
2 1/4 cups fresh bread crumbs
Grated zest and juice of 1 lemon
1 egg, beaten with 1 tablespoon water, for brushing over the crust
-Directions-
1. For the crust, place the flour, confectioners' sugar, and salt in the bowl of a food processor and pulse to combine. Scatter the pieces of butter over the flour mixture. Pulse until the mixture resembles coarse yellow meal without any white powdery bits remaining, about 20 pulses. Transfer the mixture to a large mixing bowl. Beat the egg yolks with the cream and vanilla and pour them into the flour-butter mixture. Toss with a spatula until the dough clumps together. If the dough is dry, add 1 more tablespoon heavy
cream (better too wet than too dry). Divide the dough in half, form into disks, wrap in plastic wrap, and chill at least 2 hours or up to 3 days.
2. Just before you are ready to roll out the dough, prepare the filling. Warm the golden syrup in a saucepan until it is runny, or microwave it for 1 minute. Combine the golden syrup, bread crumbs, lemon zest, and lemon juice in a mixing bowl and mix well.
3. Preheat the oven to 400°F. Remove the dough from the refrigerator. On a floured surface, roll out the larger disk to an 11-inch circle. Fold it into quarters, brush off the excess flour with a pastry brush after each fold, then unfold it into a 9-inch tart pan, easing the sides gently into the pan and pressing the dough into the fluted edges. Trim the dough even with the rim. Roll out the second disk 1/8-inch thick. Cut the dough in long strips for the lattice topping.
4. Scrape the filling into the prepared crust and smooth the top with a rubber spatula. Lay half the strips of dough over the filling in one direction and the other half in the opposite direction to form a lattice. Trim the overhang. Gently brush the beaten egg over the lattice.
5. Bake for 10 minutes, then reduce the temperature to 375°F and bake another 25 minutes until the crust is browned and the filling puffs up in the center. Serve warm with custard or whipped cream. Serves 8.

+DRINKS+

[Butterbeer] (There's a lot of variations on this, so I chose one designed for scaling and that's a little less sweet, since I predict it being a popular drink during the party and I don't want everyone getting sick from chugging it with the sweet foods. if you find one that you think tastes better and can be scaled up to the amount we need then go for it.)
-Butterbeer-
2 liter cream soda
2 tablespoons Butter extract
2 teaspoons rum extract
-Cream topping-
1 7oz container of marshmallow creme
1 cup whipping cream
1 teaspoon rum extract
-Directions-
Mix extracts into soda, close cap and rotate slowly to mix.
For your cream topping, Add all items together in an electric mixer and combine until smooth. Pour cream soda into a chilled mug, leaving room at the top. Add in your extracts, and then top with the cream topping.

[Pumpkin Juice]
3/4 gallon apple cider
2 cups pumpkin puree
32 ounces apricot nectar (Audrey's Note: apricot nectar is somewhat expensive in bulk, so if you're feeling experimental, I'd recommend trying cheaper, more ubiquitous juices.)
1 tablespoon cinnamon
2 teaspoons cloves
1 tablespoon ground ginger
2 tablespoons orange peel ( dried or fresh)
-Directions-
Bring all ingredients to a high simmer, just before it boils, stirring slowly with a wire whisk. Strain through wire strainer, stirring with a spoon from the bottom to get all the thick parts through. Keep in fridge until cold and serve cold. Or can be served warm, up to you! For apple cider, get a good cloudy variety that stores usually sell in their produce or refrigerated section. Don't just use apple juice. I used fresh pumpkin that I had roasted the night before, but I'm sure you could use canned as well. May even taste more 'pumpkin-y'. Makes at least 12 good sized servings, probably more.

+ET CETERA+

[Toasted Pumpkin Seeds With Sugar and Spice]
1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil
-Directions-
1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

[Pumpkin Pie Dip]
1 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (15 ounce) cans pumpkin pie filling ( pumpkin pie filling)
1 teaspoon ground cinnamon
1/2-1 teaspoon ground ginger
-Directions-
1. Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
2. Add pie filling, cinnamon, and ginger, beating well.
3. Cover and chill 8 hours.