MuggleNet Taste Tests Four “Potter” Character-Specific Recipes
Welcome to MuggleNet’s last entry in the Potter food series. Previously, we ranked both Muggle and magical foods on a scale of Ron Weasley emojis, revisited our initial imaginings of the treats that exist in the Potterverse, and discussed with a vet tech the diets of JKR’s creatures.
We are now rounding out the series with a taste test! These aren’t food and drink that are necessarily the most unique or astounding within the Potter universe; rather, they are food and drink that are intrinsically linked to certain characters. The four recipes we will be taste-testing are the conciliatory tea that Dudley offers to Harry, the corned beef sandwiches that Ron so hates, the bacon sandwiches that Mrs. Weasley feeds her brood before heading off to Diagon Alley, and Professor McGonagall’s gillywater.
And special thanks to my guests (from left to right) Caitlyn, Anianne, and Justine. They’ve all been previously featured on past MuggleNet articles, most recently the Year of Harry Potter Celebration and the ode to Potter tattoos.
Dudley’s Conciliatory Tea
There was a crunch of breaking china: He [Harry] had trodden on a cup of cold tea that had been sitting on the floor outside his bedroom door” (Deathly Hallows 13).
It now dawned on Harry, however, that the cup of cold tea on which he had trodden on that morning might not have been a booby trap at all” (Deathly Hallows 40).
It was not specified in the chapter if the tea was taken black or with milk, but I assume that because they’re British, Dudley would’ve made him an Earl Grey, milk poured after the tea bag steeped. We used English Breakfast in the video.
Ron’s Corned Beef Sandwiches
Ron had taken out a lumpy package and unwrapped it. There were four sandwiches inside. He pulled one of them apart and said, ‘She always forgets I don’t like corned beef’” (Sorcerer’s Stone 101).
Smear Thousand Island dressing onto one slice of rye bread. Pile thinly sliced corned beef, a generous heaping of sauerkraut, and 2 slices of thinly sliced Swiss cheese on top. Smear more dressing on another slice of bread and then press on top of the corned beef pile. Butter both sides of the sandwich and toast/grill for 4-5 minutes.
McGonagall’s Gillywater
Adapted from Miss Kitchen Witch, who imagined “it as a Gin and Tonic style of cocktail—faintly bitter, refreshing, with a hint of grass or herbs from the spirit. Mine uses mint for the flavor and coconut water for the slick taste and pulpy look. If a freshwater plant and lake water were a cocktail!”
Muddle a few leaves of mint in the bottom of your glass or mince it up with a knife and drop it in. Add 2-3 ice cubes, followed by the cucumber garnish, then a few more ice cubes. Pour a shot (or two) of each coconut water and gin over the ice and garnish. Top up with tonic and garnish with another little sprig of mint.
Non-alcoholic version: Use sparkling cucumber water/carbonated cucumber soda instead of gin. Equal parts cucumber soda/water and coconut water. Muddle mint and cucumber the same.
Bacon Sandwiches for the Weasleys and Harry
Mrs. Weasley woke them all early the following Wednesday. After a quick half a dozen bacon sandwiches, they pulled on their coats and Mrs. Weasley took a flowerpot off the kitchen mantelpiece and peered inside” (Chamber of Secrets 47).
Recipe from the glorious Ina Garten.
Preheat oven to 400 F. Bake 16 pieces of bacon (for 4 sandwiches) for 25 minutes, until crispy. Transfer to a paper towel-covered plate. Toast 8 bread slices, spreading on butter before and after toasting, liberally after toasting. Arrange 4 slices of bacon on 4 slices of bread; top to make 4 sandwiches. Cut diagonally to serve.
Optional: Top with HP sauce (or spread a thin layer of mayonnaise on each side of the sandwich, for Americans who don’t have access to HP brown sauce).
