The Unofficial Harry Potter Cookbook by Dinah Bucholz Read Free Book Online

pepper
    Sautéed sliced onions, for serving
    English mustard, for serving
    Lettuce, for serving
    Tomato slices, for serving
Combine all the ingredients in a large mixing bowl and mix well.
Spray a skillet with cooking spray and heat the skillet. Form the mixture into patties and cook on both sides over medium-high heat until well-browned. Transfer to a paper-towel-lined plate and repeat until the beef mixture is used up. Or cook on a grill until well done.
Serve in toasted hamburger buns with sautéed sliced onions, English mustard, lettuce, and tomato.
    Serves 6
Strawberry and Peanut Butter Ice Cream Cones
    Locked in his room by a raging Uncle Vernon, Harry just barely manages to escape to the Burrow in Ron's father's flying car, where he spends the last bit of summer vacation. Harry, Ron, and Hermione join up in Diagon Alley to do their school shopping, and they enjoy a sunny day of friendship as well as peanut butter and strawberry ice cream cones — paid for by Harry (see Harry Potter and the Chamber of Secrets , Chapter 4).
    Lots of people were involved in the discovery of peanut butter (including the famous Kellogg brothers), but George Washington Carver (an American, by the way) invented so many uses for peanuts that he is known, fairly or not, as the inventor of peanut butter.
    1 recipe Strawberry Swirl Ice Cream (recipe follows)
    1 recipe Chunky Peanut Butter Ice Cream (recipe follows)
    Sugar cones for serving
    Your favorite toppings or sauces
    Place 1 scoop each of Strawberry Swirl Ice Cream and Chunky Peanut Butter Ice Cream into each cone. Dip into your favorite toppings to coat or drizzle with your favorite sauce. To prevent leaking, pour melted bittersweet chocolate into the bottoms of the cones before adding the ice cream.
Strawberry Swirl Ice Cream
    1 pound strawberries, roughly chopped
    ¾ cup granulated sugar, divided
    1 cup heavy cream
    2 cups whole milk
    3 large egg yolks
    1 cup strawberry jam
Process the strawberries with ¼ cup of the sugar until smooth. Push the mixture through a sieve with a rubber spatula into a bowl, pushing down on the solids to squeeze out as much juice as possible. Discard the solids.
Transfer the strawberry mixture to a medium saucepan and cook over medium-high heat, stirring constantly, until the mixture is reduced and very thick. Set aside.
In a separate saucepan, heat the heavy cream, milk, and remaining sugar over medium-high heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour the yolk mixture into the pot while whisking constantly. Continue whisking over medium-high heat until the mixture is hot but not bubbling. Pour the mixture through a sieve into another bowl.
Whisk in the strawberry mixture until smooth. Transfer the custard to an airtight container, cool to room temperature, and then chill in the refrigerator until very cold, about 6 hours or overnight.
Remove the cold mixture from the refrigerator 4. and whisk in the strawberry mixture that settled to the bottom. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Whisk the strawberry jam in a small bowl to loosen up the texture and slightly smooth it. Pour it into the ice cream canister and fold it in by hand to create a swirling effect. Be careful not to fold it in too much or it will become completely incorporated and you will lose the swirl. Transfer to an airtight container and freeze until firm, about 6 hours or overnight. If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving.
    Makes about 4 cups
Chunky Peanut Butter Ice Cream
    1 cup heavy cream
    2 cups whole milk
    ¾ cup granulated sugar
    5 large egg yolks
    1 cup chunky peanut butter
In a medium saucepan, heat the heavy cream, milk, and sugar over medium-high heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup