Monday, October 12, 2015

Harry Potter Themed Menu + Recipes (Kids Cooking Class)



Have a Harry Potter fan in your life? They will love this Harry Potter themed menu! Easy enough for kids to whip up and super fun for a party, movie watching event, kids cooking class, or just a fun family dinner.

Last summer, I posted about a summer cooking camp for kids that I hosted. This year, I took some of my own advice and did 2 weeks - one for younger children and one for older children. Harry Potter was the first day of camp for the older kids and it may have been their very favorite!

This menu was designed for 4th, 5th, and 6th graders but could be adapted to any age. I struggled to find much inspiration for "real food" related to Harry Potter - it seems sweet items are much more popular! - so I chose what might be served at a British feast.



Golden Snitch Cheese Balls
The Great Hall Feast: French Onion Soup, Roast Turkey Breast, Roasted Potatoes and Carrots
Butter Beer
Chocolate Frogs


Golden Snitch Cheese Balls
32 ounces softened cream cheese
2 cups shredded sharp cheddar cheese
2 cup cooked and chopped bacon
1/2 cup chopped green onions
2 cups chopped pecans
20 corn tortillas
crackers

In medium bowl, combine the cream cheese, cheddar cheese, bacon, ranch mix, and green onions. Mix well and form into golf balls sized balls. Roll each in pecans and refrigerate for 1 hour before serving.

Preheat oven to 350. Using a pizza cutter, cut the tortillas into triangle shapes to create the wings. Spread in an even layer on a baking sheet and bake for about 5 minutes. Flip and bake another 5 minutes, or until crispy. Let cool.

Carefully push 2 wings into each chilled cheese ball before serving. Serve with crackers.


French Onion Soup
1/2 cup olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
1 teaspoons dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese

Coat the bottom of a large stock pot with olive oil and heat to medium high or until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly and let cook, stirring occasionally. You may need to reduce heat to medium or medium low to prevent onions from burning. Let cook for 40 minutes to an hour, stirring every few minutes. You want browned - but not burned - caramelization. Add a touch of oil if needed.

Once the onions are a rich, browned color, add the beef broth and thyme. Season with salt and pepper, and simmer for 30 minutes.

Preheat the oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each. Layer a slice of provolone, 1/2 slice of the diced Swiss, and 1 tablespoon Parmesan on top of each slice. Place bowls on a baking sheet and carefully slide into oven. Broil until the cheese is bubbly and starting to brown. 


Roast Turkey Breast, Potatoes, and Carrots
3 lbs red potatoes
6 cups baby carrots
1.5-2 lbs turkey breast filets
6 garlic cloves, minced
1/3 cup olive oil
2 tablespoons coarse salt
Fresh ground pepper

Preheat oven to 400. Line 2 baking sheets with foil and liberally spray with cooking spray.

Peel the potatoes and then cut them into 2 inch pieces. Dry the carrots and potatoes well with a paper towel and place in a large mixing bowl. 

In a small bowl, combine the olive oil, garlic, and salt. Pour over veggies, reserving a small amount for the turkey, and toss to coat. Spread the veggies on a prepared baking sheet, being careful to not touch. Rub the remaining oil mixture on the turkey breasts and add to the baking sheet. 

Bake for 30 minutes, or until tender, tossing occasionally. 


Butter Beer
1 cup heavy whipping cream
2 tablespoons salted butter
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt
8 oz. cream soda per mug

Melt butter and 2 tablespoons maple syrup in a small saucepan over medium heat, stirring constantly until lightly bubbling. Remove from heat and set aside.

Add heavy cream, salt, and remaining tablespoon of maple syrup to a medium bowl and beat with a hand mixer until a smooth cream forms. Slowly add the heated maple butter mixture to the whipped cream while continuing to mix until fully combined.

To serve, pour 1/4 cup of maple butter cream in the bottom of each glass. Then stir in enough cream soda to almost fill each glass. Skim off the soda bubbles and top with a generous dollop of maple butter cream. 


Chocolate Frogs
12 oz bag semi-sweet chocolate
12 oz bag white chocolate chips
Rice crisp cereal
Chopped nuts

Empty bags into microwave safe bowl. Microwave at 30 second intervals, stirring well, until melted.

Carefully pour into molds, adding nuts or crisps if desired. Gently tap to remove air bubbles then freeze until solid.


Stay tuned for the other 7 movie themed days! Next up... Shrek! 

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