Harry Potter, Consumed

The countdown has begun! It is now less than two months until J.K. Rowling’s final Harry Potter installment, Harry Potter and the Deathly Hallows, is released! I have preordered my copy and am currently rereading all the other books (I’m totally picking up Horcrux clues) as well as listening to the Stephen Fry–read audio versions on my iPod.

Now, my little sister came late to the Harry Potter game. Back when the first three books were the only ones knocking around the market, she stubbornly refused to listen to my family’s entreaties to read them. However, now with a Harry Potter tattoo on her wrist, piles of Potter paraphernalia to which I contribute every Christmas, and plans to line up at Minneapolis bookstores for the midnight release (she preorders several copies so she can suss out the best parties), she’s the biggest 25-year-old fan I know.

Clearly, there are other major fans out there, and some of them have even developed the most fantastic-sounding Harry Potter recipes. Sure, it’s easy to go out and buy some bags of Jelly Belly’s Bertie Bott’s Every Flavor Beans, but Britta Peterson takes it to the next wizarding level (OWLs, if you will).

Citing her Harry Potter-themed parties, An Unofficial Muggle’s Guide to the Wizarding World calls Peterson a “mega-fan,” and if you cruise on over to her site, you can check out her recipes for Cauldron Cakes, Pumpkin Pasties, Peppermint Toads, and even a genius recipe for Butterbeer that very simply calls only for butterscotch schnapps and cream soda.

The site Potter Parties combines Honeydukes-ish recipes for Sugar Quills, Licorice Wands, and Jelly Slugs with the traditional Brit foods Harry and his Hogwarts friends also enjoy, like Yorkshire Pudding, Rock Cakes, and Treacle Fudge. Potter Parties has six different Butterbeer recipes, including a Diet Butterbeer concoction. There’s even something called a Voldetorte! Awesome.

Now, let’s just hope that there’s no reason to plan food for a wake after we’ve all finished Deathly Hallows.

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