Pumpkin Juice

  Looking for something different to serve at your next Halloween party? Take inspiration from Harry Potter's Wizarding World and fill up your punch bowl with some Pumpkin Juice! It's really REALLY delicious! It's SO much better than the usual fruit punch/ginger ale type of punch. Well, not that there's anything wrong with that, but this is more Halloween-esque, wouldn't you say?
 Even if you don't serve it to a party crowd, you should still mix up a batch and enjoy!

5 cups apple juice
1 cup pumpkin puree
1/4 cup sugar
2 tsp pumpkin pie spice


Combine all ingredients in a large pitcher and stir well. Let it sit for an hour in the refrigerator. Chill and serve it iced, or heat it up in your cauldron and ladle it into mugs. Garnish each mug with a cinnamon stick.

Tips:
 -The pumpkin puree makes the juice a little cloudy and a little bit thick. If that doesn't suit you, feel free to go ahead and strain it through a fine sieve. I must say, I prefer it as is, without straining it.
-You can adjust the amount of sugar or omit it completely, depending on how sweet you like it.
-Clearly you would multiply the recipe as many times as you need to in order to serve a crowd.
-This would absolutely be HEAVEN in a mug if you serve it hot on a chilly autumn night while sitting around a bonfire. Wouldn't that be awesome??

Butterbeer

  What is Butterbeer? Well, as Harry Potter fans will tell you, it's a popular wizarding beverage that tastes like butterscotch. It is said to be served cold in bottles or hot in "foaming tankards".  There are apparently many recipes for it, but this one seems to be the closest to the magical brew. It's pretty simple to make, even though there are a couple steps to it.
 I suppose you could just go to the Hogshead Tavern in Hogsmead and buy a pint (if you have 2 silver sickles, that is), but their stock is "very dusty" and has probably been there for a while. It's probably a better idea go to the Three Broomsticks Inn. Then again, you can always have some at the Leaky Cauldron, if you happen to be in Diagon Alley.
 But, like I always say, it's better when YOU make it! So save yourself the time and travel and whip up a batch at home. You'll love it! Btw, if you do make it to the Three Broomsticks, tell Madam Rosmerta I said Hi!

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. (Be careful not to burn it!!)
Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped.
To serve, add a tablespoon or two of the brown sugar mixture in tall glasses or mugs. Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Btw...
As Winky the house elf can attest, the wizarding version of Butterbeer is described as being "slightly alcoholic". If you would like to add alcohol to yours, simply add some Buttershots butterscotch schnapps, as much as you like!

Tip:
This is really more like a dessert than a beverage, as far as I'm concerned.
I think the next time I make it, I may cut the cream soda with a little seltzer water. It's VERY sweet. I even adjusted the recipe to reduce the amount of the butterscotch in each glass just because I think a 1/4 cup in each glass is just a little bit excessive. (which is what the original recipe called for).
To serve it cold, make sure the cream soda is well chilled and ice cold. To serve it hot, just heat the cream soda to a low simmer and serve it the same way. Personally, I prefer the cold version because I like the fizz. Of course, if you have your wand handy, you can add some fizz to the hot version as well. Just don't let any Muggles see you doing it!

Pumpkin Pasties

 What are Pumpkin Pasties, you say? Well, if you have to ask, then CLEARLY you are one of the 5 or so people on the planet who are not familiar with anything to do with Harry Potter. Pasties are traditional baked meat pies, but these are filled with pumpkin instead of meat and vegetables. Harry Potter tried them for the first time on the Hogwarts Express at the start of his first year when he impressed Ron Weasley by buying everything from the Honeydukes trolley saying "we'll take the lot".
 They're "dead simple" to make, really. You just bake up some pumpkin pie filling without the crust, then spoon it into individual pastries to make little mini pies! Fun, huh? They're perfect for your next Halloween party! So, if you can't make it to Honeydukes Sweet Shop, just make your own!!
 

2 eggs, slightly beaten
3/4 cup sugar
2 cups cooked fresh pumpkin (or 1 lb. canned)
1/2 teaspoon salt
2 tbs. melted butter
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. cardamom
1/2 t. allspice
1 can evaporated milk
9 oz. pie crust pastry (enough for two single standard pie crusts)


Add eggs and sugar to a mixing bowl and mix until well blended. Stir in the pumpkin, butter, salt and spices. Add evaporated milk and mix well. Bake the filling in a casserole dish that has been buttered or sprayed with pam. Bake at 350 degrees F for 45-55 minutes or until an inserted knife comes out clean. Let the filling cool completely. Make or purchase pie crust pastry. Roll pastry thin and cut into circles about 3 inches in diameter. Put a tablespoonful of the pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Cut with a paring knife three small slits in the top for venting. Place on a parchment lined baking sheet. Bake at 400 degrees only until crust is a light golden brown, around 10-15 minutes. Dust with cinnamon and sugar. Serve at room temperature.

Tip:
A pyrex deep pie plate is the perfect size to bake the filling.
I used a 3" pierogi maker, which makes things SO easy. Just cut out the dough with the bottom of the pierogi press, then place the circle of dough on top. Place a measured tablespoonful of the filling in the center. Dampen one side of the of the crust, then simply fold it over and press to seal. Easy!