The Unofficial Harry Potter Cookbook - Dinah Bucholz [51]
Grease and flour a 9″ × 13″ pan. Turn the dough out onto a lightly floured surface and roll into a 16″ × 12″ rectangle. Brush the tablespoon of melted butter over the dough. Combine the brown sugar and cinnamon and spread it over the dough until within ½ inch of the borders. Roll up the long side. Slice off the messy ends.
The best way to cut the roll is using dental floss. Sounds crazy, but a knife exerts too much pressure and squashes the roll. First, slide a length of floss under the roll until you reach the center. Bring the two ends over the roll and cross them, pulling until a neat cut has been made. In this manner, cut the two halves in half again, then each quarter into 3 slices to make 12 rolls in all. Lay the rolls in the prepared pan and leave to rise until the rolls are touching each other and reach the rim, 1½ to 2 hours.
Adjust the oven rack to the middle position and preheat the oven to 350°F. Bake the rolls for 20 minutes until golden brown, rotating the pan halfway through baking. Remove from the oven. Cool for 10 minutes in the pan, then invert the pan and reinvert the rolls onto a serving platter.
To make the icing, beat the icing ingredients together with a wooden spoon until smooth. Be sure to sift the confectioners' sugar or you will have lumps. Spread the icing over the rolls while they are still warm, or pipe the frosting using a #3 round tip. Eat immediately. The rolls do not keep well and should be eaten within a few hours of being made.
Makes 12 rolls
If you want the rolls for breakfast, prepare the rolls the day before through Step 3, but instead of setting them to rise, cover the rolls with plastic wrap and allow them to rise in the refrigerator overnight, then pop them in the oven in the morning. You can also prepare the icing ahead of time and keep it in the refrigerator; just allow it to come to room temperature before using.
Kippers
Ron gets really mad at Hermione for stirring up the house-elves in the Hogwarts kitchens. She just doesn't get it: House-elves like being slaves. Now he's sure the food they'll send up from the kitchens will be horrible, but the next morning he's relieved to see that the kippers are fine (see Harry Potter and the Goblet of Fire, Chapter 28).
To “kipper” a fish means to split it, clean it, and then cold-smoke it. Kippers are often eaten for breakfast with eggs and toast. Whole, cold-smoked kippers are hard to find in the United States. In this country they are sold as kipper snacks, small chunks or fillets of smoked, salted herring that can be eaten straight out of the container. If you don't mind spending a lot on food, you can order this delicacy online from companies based in the United Kingdom.
4 kippers
Butter, for serving
Salt and pepper to taste
Broil or grill the kippers for 5 minutes. Remove them from the oven or grill and brush butter over the kippers. Sprinkle with the salt and pepper.
Serve with toast.
Serves 4
Chapter Seven
Lunch and Dinner in the Dining Hall
The Great Hall is magnificent. Look up at the ceiling — wait a minute, where is the ceiling? It's there, but it's charmed to look like the outdoor heavens, reflecting the weather and time of day. You take your seat at one of the four long tables, one for each House, and if you glance up at the podium, you will see another smaller table, reserved for the staff.
Fantastic food magically appears on platters in front of you, and you dish it out onto your golden plate. Where does all this bounty come from? In the kitchens directly below the Great Hall, four long tables correspond to the tables above. The house-elves send up the food by magic (see Harry Potter and the Goblet of Fire, Chapter 21).
The kitchens provide hearty lunches and dinners with such mouthwatering specials as steak and kidney pie and shepherd's pie. Great desserts — such as Harry's favorite, treacle tart — accompany each meal.
Harry probably did not know