Wookiee Hut Cuisine presents:
Happy Easter, Harry!
by McGonaGirl, Dumbledwarf

Menu: Giant's Hot Cross Buns | Rich Seafood Chowder | Tonic Sprout Salad with Classic Vinaigrette | Syrup Baked Easter Oranges | Herbal Health Punch

Easter is a shorter term break than Christmas at Hogwart's, but some students opt to go home for the long weekend if they wish. Arrangements are made, and many parents actually come up to Hogsmeade to spend time with their children at the local inns.

Of course, Harry Potter stays at Hogwart's for all but the summer holidays. He didn't have permission to leave the school, but he considered it a treat enough to not be with the Dursleys, and didn't give it a second thought about with whom he'd share Easter. He cheerfully waved goodbye to his friends during his first spring break, then didn't think of them for the next few days.

Even on Easter morning, he slept happily through his normal wake-up time, and woke up only because his body was sore from all that time in bed! He was also hungry and feeling empty -- he'd spent so much time resting that his stomach growled loudly and long, so he wandered down to the Great Hall to see what he could scrounge. He had been subsisting on the snacks his friends had left him when they cleaned up before leaving for home, but they were long gone. Though it was early afternoon and between meal times, perhaps there were some leftovers he could have?

To his surprise, the Great Hall was empty. Had everyone left? Was he all alone? His mood dampened, he felt really hungry for the first time all weekend. Where could he go for food and companionship? He realized that part of his hunger was because he missed his friends; he was ready for them to come back to Hogwart's.

He went where he always did when he was at loose ends -- he took a walk to the school gamekeeper's hut. The big man was not home, but Harry let himself in, hoping he'd be welcome there. Hagrid had obviously just stepped out -- the smell of baking filled the room, and the pleasant smell of bubbling syrup added to the experience. Harry's mouth was watering, and he contemplated taking a bit of the rich soup boiling alongside the open syrup pot, when Hagrid and Fang walked in.

Surprised to see the young man, Hagrid let out, "Happy Easter, Harry! Come to join me for a bit of tucker, eh? Gets a mite bit lonely on holidays sometimes, so I greatly appreciate the company!"

Menu: Giant's Hot Cross Buns | Rich Seafood Chowder | Tonic Sprout Salad with Classic Vinaigrette | Syrup Baked Easter Oranges | Herbal Health Punch



Giant's Hot Cross Buns
Before Harry could explain to Hagrid that it was him who was hungry and lonely, the giant pulled out a tray of enormous, fragrant hot cross buns -- the traditional bread-cake of Easter. Redolent with currants, spices and fresh from the oven, they didn't even bother to ice the tops with the traditional white crosses before ripping into the steaming bread. Instead, they tore up the buns and smeared the icing over the pieces, as if it was butter. If you can't wait to pipe on the crosses, you can make the icing thinner and simply pour it over the buns, glazing them to a shiny, sticky sheen.
    Dough
  • 1 cup milk, scalded to blood heat (and no hotter!)
  • ½ cup sugar
  • 2 tablespoons dry yeast
  • 2 teaspoons salt
  • ¾ cup butter (1½ sticks) melted, then cooled to blood heat
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg, grated
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 4 eggs
  • 1½ cups dried currants or raisins (or dried cranberries)
  • about 6 cups flour, plus extra for kneading
Make sure the milk is not too hot, or it will kill the yeast. If you stick your finger in it, it shouldn't feel hot or cold. Mix in the sugar, salt and yeast. Leave the mixture to "prove" or to let the yeast "bloom" -- this means it will rise to the top of the milk's surface and become fluffy looking. Beat in the butter, cinnamon, nutmeg, allspice, ginger and eggs. Add the raisins and stir. Add the flour a cup at a time, and stir till it forms a ball and it's tough to stir anymore. Use more flour to turn the dough out onto a board, and knead till the dough is smooth and elastic. Place the dough in a bowl and cover with a damp cloth or plastic wrap and let it rise till it's doubled in size, about 1 to 2 hours.

Butter a large baking pan or two lasagne pans (11" x 13").

Punch down the dough, then divide it into 24 pieces, then roll each into a ball. Place on the buttered pans with some room between them, then cover and let rise till doubled again, about 1 hour.

Heat the oven to 375°F/170°C. Carefully brush the rolls with eggwash, then score a cross into the tops -- the unglazed dough will come up upon baking. Bake for about 20 minutes, till golden brown and puffy. Remove to racks to cool. You're advised to let them cool a bit and to eat them warm rather than hot. When warm, pipe the icing over the scored crosses. If you can't wait, go ahead and let the icing melt all over the buns. Makes 2 dozen.

    Egg Wash
  • 1 egg
  • 1 tablespoon water
  • pinch salt
Beat all the ingredients together, and brush over anything you wish to come out shiny after baking.

    Piping Icing
  • 1 tablespoon milk
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
Beat all the ingredients together. Adjust the runniness of the icing depending on whether you prefer to pipe or ladle glaze over the buns.

Back to the Menu: Happy Easter, Harry!


Rich Seafood Chowder
Though Hogwart's was not close to the sea, Hagrid traveled quite a bit to collect plants and things for the professors, and enjoyed talking to others about local animals and beasts. He always carried jars of homemade jam or pickles to trade for things, but was not above gambling to win things he really wanted. That's how he got Norbert's egg, and Aragog -- he won them at cards. On a recent trip, he had not fared so well, beast-wise, but he had won a food basket in a pub raffle. It had many cans and packets of seafood, donated by grocers, rather than by fishermen. Waste not, want not, so he dumped it all in a cauldron and made this thick, rich soup/stew. Harry ate four bowls of it, matching Hagrid at least in number of servings, if not in absolute quantity.

  • 4 strips bacon, chopped
  • 1 stick butter (8 tablespoons or ½ cup)
  • 2 sweet onions, chopped
  • 1/3 cup flour
  • 5 cups milk
  • 2 cans (10 oz/285 g each) baby clams, undrained
  • 2 cans (7 oz/200 g each) baby shrimp, undrained
  • 2 cans (6 oz/170 g each) crabmeat, undrained
  • 1 lb/ 450 g surimi (mock crab)
  • 1 lb/ 450 g scallops
  • salt, to taste
  • pepper, to taste
In a large, heavy-bottomed pot, cooke the butter and bacon together till the bacon is almost crispy, then add the onions and cook till they are softened. Sprinkle the flour over and cook to make a roux that is light brown. Pour in the milk with constant stirring till the brew is smooth and thickened. Add the undrained shellfish; chop up the surimi if it's not already cut up, then add the scallops. Stir the soup, then let it simmer gently, so the scallops don't overcook. Season to taste with salt and pepper. Feeds about a dozen heartily.

Back to the Menu: Happy Easter, Harry!


Tonic Sprout Salad with Classic Vinaigrette
Hagrid had been out in the gardens pinching a few of Professor Sprouts young, tender early spring greens. He only took a few stems from each set of plants to hide his crime. He felt guilty though, and always volunteered to weed or help with pest control in the greenhouse. In truth, Professor Sprout didn't mind; she knew about his pilfering, and always planted much more than she needed, planning for it! Out of respect for her, Hagrid called this "Sprout Salad," as a sort of dedication to her. (Maybe he even fancied her a bit?)

Hagrid's father had told him that as soon as the seedlings sprouted in spring, he had to eat a big bowlful of them, to counteract "winter ills." It was a very effective seasonal tonic. So he told Harry to eat up, too -- and it would stop the gas he was suffering, having eaten too many crisps and junk food over the holiday. Harry was quite surprised that the spicy and bitter greens mixture was actually quite refreshing, and he felt virtuous and cleansed for having eaten it. (It might also have been the excitement of being able to tell Ron and Hermione about his discovery that Hagrid and Professor Sprout liked each other!)


    Classic Vinaigrette
  • 1 cup oil -- extra virgin olive oil is good, or other flavorful oil of your choice
  • ½ cup cider or red wine vinegar
  • 1 lemon, juiced and zested
  • dash of hot pepper sauce, to taste or a pinch of cayenne pepper or hot paprika
  • salt, to taste
  • pepper, to taste
In a jar with a screw-top, shake together the oil, vinegar, lemon juice, lemon zest, and the hot pepper sauce or powder. Season to taste with salt and pepper. Shake very well before using.

    Assembly
  • 6 cups of assorted greens: spinach, arugula, romaine lettuce, bibb lettuce, red lettuce, chicory, arugula -- choose a mixture or all of one thing is fine, too -- washed, dried, torn into bite-sized pieces if they are big
  • 1 scallion, sliced crosswise very thinly, or a finely minced shallot, or a small bunch of chives, if desired
Toss together the greens and onion-y bits, then pour the dressing over all and toss again. Serves about 10 people, immediately.

Back to the Menu: Happy Easter, Harry!


Syrup Baked Easter Oranges
A pair of Saxon witches swung by on their motorbike and sidecar, to talk to some professors at Hogwart's after they had visited the Holy Lands in the Middle East. They had brought some fruits back for Professor Sprout, telling her that they were deliberately bitter, grown to commemorate some of the dark happenings that had occurred recently as well as in the distant past. To thank Hagrid for helping de-slug the school cabbages, she gave him some of the oranges, and told him to "bake them like apples." He discussed this comment with Harry who suggested using some of the syrup Hagrid had been boiling down on the stove. Hagrid had been helping Professor Sprout with experiments using American sugar maple trees, and so had some of the sap; they used the woodsy, sweet sauce and came up with this concoction, to bake on the grill over Hagrid's fireplace. They were good! These work on any orange, bitter or sweet. Just adjust the syrup to your liking.

    per serving
  • 1 orange
  • 1 tablespoon butter
  • ½ tablespoon maple or pancake syrup
  • ½ tablespoon Cointreau or Grand Marnier or Triple Sec
Get two pieces of foil big enough to wrap around the orange -- two, because you will need the double thickness. Put half the pat of butter on the bottom and let it soften while you prepare the orange.

Peel the oranges with a knife, cutting into the juicy part and discarding the outer membrane and pith. Slice the oranges crosswise into ½ to ¾ inch thick slices (parallel to the "equator" of the orange). Reassemble the orange into the foil packet, and pour a bit of syrup and orange-flavored liqueur between the slices and over the top; use more if you'd like. Top with the other half of the butter, then seal the foil packet so the juices can't escape.

Grill these for about 10 minutes, till hot and puffed with steam. Remove carefully, and serve with a knife and fork.

Back to the Menu: Happy Easter, Harry!


Herbal Health Punch
Poppy Pomfrey looked after the health of the professors as well as the students, and would often make restoratives over the holiday breaks so that the teachers would be ready for the onslaught of students again. She and Professor Snape often collaborated on these, being that their interests overlapped, and she would send tankards and flagons of it to all the staff. Hagrid's share showed up halfway through his meal with Harry, and he was kind enough to share this tasty, herbal potion with him. Despite it's medicinal intentions, it's very tasty, and the rosemary flavor is so unusual. If you prefer, replace it with mint.

Harry thought how lucky he really was. Despite his upbringing, he had manage to stumble on a group of people who loved him for what he was, not for where he came from. He sniffed the aroma the draught, feeling the medieval-ness of the brew, the long history; paired with everything about Hogwart's, he knew this would be his home forever. He thanked Hagrid from deep within his heart, and toasted him. He didn't know why he was here, or what his future held, but it didn't matter. This Easter, he felt reborn and renewed!

  • 2 cups honey or brown sugar
  • 15 cups water, divided
  • 2 cups lemon juice, divided
  • ¼ cup fresh rosemary leaves, or about 4 teaspoons dried rosemary (or mint)
  • 2 to 4 lbs/1 to 2 kg fruit like strawberries, peaches, pear, etc. or a mixture, puréed (or just buy the purée)
  • 2 cups lime or grapefruit juice
  • 8 cups seltzer or other sparkling water
Combine the honey or sugar with ½ cup lemon juice and 4 cups of water, and the rosemary (or mint). Boil till the honey or sugar is dissolved and completely combined with the water. Let it steep for a few minutes, then strain the mixture into a punch bowl (you can let it cool till it's warm to the touch).

If you don't have any of the other fruit, you can feel free to leave it out. This punch is not bad without it. But if you do have it, add it to the strained liquid in the punch bowl, then add the rest of the water, the seltzer and the lime or grapefruit juice. Stir to combine everything, and serve with ice if desired. Makes 20 to 40 servings.

Back to the Menu: Happy Easter, Harry!

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