Rosmerta’s Recipes

Welcome, witches, wizards, and Muggles alike! My name is Madam Rosmerta, landlady here at the Three Broomsticks in Hogsmeade. I hope you will truly enjoy your dining experience. Each and every item is prepared to order using the finest ingredients available in the magical world. Please consider sharing your recipes with me. It may just become a featured dish! Don’t forget to also check out my list of kitchen tips and tricks for any of your cooking adventures.

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Contents

Beverages

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Breakfast

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Appetizers

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Entrées

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Desserts

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Confections

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Kitchen Tips and Tricks
Contents

Basics

  • Understanding is key. Always read through the entire recipe before beginning anything. Take this opportunity to make sure you have all the necessary ingredients and equipment as well as the skills to complete what you are attempting to do.
  • Quality equipment is no joke. Get a good set of measuring cups (dry and liquid) and measuring spoons. Dry ingredients should always be leveled flat for accurate measuring. If you want to be even more accurate, consider a scale for weight measurements instead of volume. (Weight is typically used professionally in a bakery, not a savory kitchen.)
  • Keep your station clean. If you ask a professional chef, they would probably say this is the most important thing about working in any kitchen. Start with a clean workspace and maintain cleanliness as you go.
  • Understand the vocabulary. If you don’t know what a term means, how can you properly make the dish?
  • There is a difference between baking and cooking. Baking requires much more precision than savory cooking. If you don’t have a firm grasp on your skills, follow baking recipes carefully. For example, bread recipes are tuned to specific ingredient ratios, but a soup is all about personal taste.
  • Get comfortable, then experiment. It is harder to modify a baked good than a savory dish, but once you are comfortable with how a recipe works, feel free to get creative and try new things.
  • Work smarter, not harder. Sometimes using measuring spoons is annoying; double a recipe and you may end up needing 12 tsp. of nutmeg! Here’s a chart of kitchen conversions to simplify your work:

Volume

1 gal. 4 qt. 8 pt. 16 cups    
    1 pt. 2 cups    
      1 cup 16 Tbsp. 48 tsp.
        1 Tbsp. 3 tsp.

Weight

2.2 lb. 35.2 oz. 1000 g. 1 kg
1 lb. 16 oz. 454 g. 0.454 kg.
  1 oz. 28.35 g.  

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Temperatures

    • Be aware of your temperatures. These are the minimum internal temperatures for a specific item to be properly cooked:
Temperature Product
135°F (58°C) minimum acceptable internal temp for any reheated hot food
145°F (63°C) whole seafood, steaks, roasts
155°F (68°C) ground meats, eggs
165°F (74°C) poultry (chicken, duck, turkey), stuffings, stuffed foods
180°F (82°C) or higher breads
    • "Room Temperature" can be important. Sometimes ingredient temperature is as important as the final temperature for cooking food properly. Pay attention to what the recipe says. TIP: When mixing a cake, room temperature eggs will incorporate better than cold eggs.
    • Sugar temperatures are also important. When making confections such as fudge, it’s important to know what these temperatures will do to your product. The higher the temperature, the harder your candy will become.
Temperature Sugar Stage Products
230-235°F (110-113°C) "Thread" syrups, preserves
235-240°F (113-116°C) "Soft Ball" fudge
245-250°F (118-121°C) "Firm Ball" chewy candies
250-265°F (121-129°C) "Hard Ball" nougat, marshmallows
270-290°F (132-143°C) "Soft Crack" taffy, butterscotch
300-310°F (149-154°C) "Hard Crack" brittle, lollipops
320-360°F (160-182°C) "Caramel" caramel sauces
  • Handle raw meats and seafood properly. Do not leave raw products at room temperature to thaw. This will encourage bacterial growth. Instead, thaw them in the refrigerator, the microwave, or a basin of cold water (changing the water every 30 minutes), or cook directly from frozen. Be sure to wash shellfish before cooking.
  • Hot sugar and oil can be dangerous. Be careful when working with them, and use protective equipment when possible. If you’re adding an ingredient to a hot sugar mixture (i.e., making caramel sauce) warm the ingredient first to prevent splattering and sugar burns.

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Other Tips

  • Flour is an extensive subject on its own. However, there is one very important thing to be aware of: All-purpose flour can be used in place of pastry, cake, or bread flour in most instances, but your product will not have exactly the same quality as it would with the listed flour. For example, a cake made with all-purpose flour may not rise as much as it would if cake flour were used.
  • Piping bags are easy to use if you know how. Open your bag and place it inside a pint glass (or old yogurt quart container). Drop in your piping tip if needed. Pour or spoon your mixture into the bag, close, and twist the end to shut it. Use a knife to cut around the piping tip (or cut an opening with scissors). Pipe as desired with your dominant hand about 2 inches above the tip and other hand holding the twisted end shut. Remember, piping bags aren't just for frosting. Use them to fill molds, fill deviled eggs, or pipe churros into fry oil.
  • Wording is key. Paying attention to instruction terms will determine how your product will come out. For example, "beat," "fold," "blend," "whip," and "knead" all mean different types of mixing. Check out the Culinary Institute of America's list of basic culinary terms.

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Guidelines for Submissions
To submit your recipe, send us an email at submissions@staff.mugglenet.com. Please be sure that the recipe you are submitting relates to the wizarding world in some way. It could be something seen at Hogwarts, in Diagon Alley, from the 1920s, or anything that uses our favorite flavors (like pumpkin or butterscotch).

Please be sure that all recipes include the following:

  • The source of the recipe, either you or someone else. If you modified a recipe found elsewhere, let us know!
  • A complete list of steps. Be as specific as possible, including exact measurements, times, and temperatures. (Remember, you are describing how to make the dish to someone who has no idea how.)
  • Servings or how much the recipe produces
  • A photo of the final product for others to see the end result
  • A short description of your recipe. It only needs to be a couple of sentences.

Note: MuggleNet does not claim ownership of your recipe. However, we may make some spelling and/or grammar corrections or clarify your written instructions.

Thank you for sharing with us!