30 Best Harry Potter Food Ideas For A Party | YourTango

Step 1

Heat oven to 375°F. Unroll pie crust on work surface. Cut into 16 wedges. For 1 hat, spoon about 1/2 teaspoon chocolate chips along narrow edge of 1 wedge. Starting from same edge, roll toward point, enclosing chocolate chips and leaving 4 inches crust unrolled between roll and point. Place on ungreased cookie sheet 1/2 inch apart. Bend and shape hat as desired. Repeat with remaining dough wedges and chocolate chips to make 16 hats.

Step 2

In small bowl, mix sugar and cinnamon. Sprinkle over hats. Bake 11 to 14 minutes or until light golden brown. Cool 1 minute; remove to cooling rack.

Step 3

In a large bowl, microwave 1-3 cups water for 1-2 minute intervals - it should be steaming hot but not boiling. Place a smaller bowl in the center of the larger bowl so that the water comes about half way up the sides. Pour the golden syrup into the bowl along with the black treacle. Let soften for about ten minutes.

Step 4

Preheat the oven to 375 F/190 C. Stir the breadcrumbs into the softened syrups, leave in the warm water while stirring. Stir in the lemon juice and zest. Let rest another five minutes.

Step 5

Prepare the pie crust - either by making your favorite short crust recipe or using store bought rolled dough. If using pre-made dough (as used in this recipe) cut a sheet of parchment paper to be about 1/4 inch wider in diameter than the rolled out crust.

Step 6

Gently press the crust into a fluted pie pan or tart dish. Spoon the filling into the center and press down to fill any pockets. Fold the excess dough over the edges of the filling or prepare a weave for the top of the tart. Whisk together the egg and water and generously brush over the entire top of the filling and any overlapping dough.

Step 7

Bake for 20-25 minutes, until the crust is golden brown and the tart has set in the center. Let cool for about an hour prior to cutting. Serve warm or chilled. Top with whipped cream or ice cream, as desired. Enjoy in the Great Hall after exams or a Quidditch win!

Step 8

Lightly grease and line the 8x8 pan with parchment. Add the granulated sugar, corn syrup, cocoa powder, chocolate, salt, and half and half in a heavy bottomed pot. Place it over medium heat and let it come to a simmer. Stir gently to make sure the sugar has dissolved. Let the sugar continue to cook until it reaches 235F, softball stage.

Step 9

Turn off the heat and let it sit untouched until it reaches 110F. Start to stir and agitate the sugar to start crystalizing the sugar. The mixture will start cooling down and thickening. Once it gets thick and it starts losing it's sheen, pour it into the prepared pan and smooth.

Step 10

Let it set for at least 2 hours or more. Cut the fudge into small squares.

Step 11

Peel onions, and slice from top to bottom, rather than through the centre. Finely slice into thin strips. Preheat oven to 350oF. Butter slices of baguette, sprinkle with grated cheese and grill until lightly browned.

Step 12

In a saucepan, melt a tablespoon butter, and sauté the onions for a few minutes. Sprinkle with salt and pepper, then add in sugar and continue to cook until browned.Sprinkle the flour in, then stir in the beef stock and red wine. Toss in the thyme and bay leaf, then bring to a simmer. Cook for 30 minutes, then serve with the grilled baguette slices.

Step 13

In a saucepan, over low-medium heat, stir together the jello, powdered gelatine and water.

Step 14

Stir until all is dissolved and the mixture has lost it's grittiness.

Step 15

Add in the banoffee sauce.

Step 16

Stirring, let it heat up, but don't let it boil or bubble, just until the sauce is smooth and flows off the spoon when lifted.

Step 17

Using a smaller spoon, scoop into the slug mold.

Step 18

Place the old into the freezer for 5-10 minutes, depending on how warm the mixture is, until it is firm and pops out of the mold easily.

Step 19

Repeat. If the mixture starts to firm up in the pot, just reheat slightly until it's smooth again.