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Hungry for the last Harry Potter book to come out? Here are some magical concoctions for us Muggles to munch on while we anxiously await the release of J.K. Rowling’s seventh book.

July 18, 2007

Hungry for the last Harry Potter book to come out? Doug Fuss, owner of Bull Feeney’s restaurant and bar, has whipped up some magical concoctions for us Muggles to munch on while we anxiously await the release of J.K. Rowling’s seventh book.

Margarine Mead This non-alcoholic beverage recipe is a spinoff of J.K. Rowling’s butterbeer, which is first enjoyed by Harry and his friends in “Harry Potter and the Prisoner of Azkaban.” This frothy, buttery beverage, which is best served in a tankard, has as its slogan: “I can’t believe it’s not butterbeer!”

12 oz. (1 bottle) cream soda 2 Tablespoons butter 1 Tablespoon butterscotch sauce Put butter and butterscotch in a small bowl, cover and heat in a microwave until melted (approximately 1 minute on high). Remove from microwave and mix thoroughly, melting all of the butter and blending with all of the butterscotch. Pour the cream soda in microwave safe mug large enough to hold the contents of the bottle. Microwave long enough to warm but not overheat the soda (potentially removing fizz; approximately 30 seconds on high). Pour butter/butterscotch mixture into warm cream soda and stir with a fork until cloudy, fizzy and frothy.

Witches Brew Stew This is actually Bull Feeney’s lamb stew recipe. Fuss said he will be serving it and several other dishes at Portland’s Mugglefest on Friday. Garnish it with some Toad’s Skin Crisps for extra flavor (see recipe below).

1 Turnip cut in 1/4-inch cubes 3 Parsnips cut in 1/4-inch cubes 3 Carrots cut in 1/4-inch cubes 1 Celery stalk chopped 1 Onion diced 4 Red potatoes cut in 1/4-inch cubes 1/4 Cup garlic chopped 1/8 Cup rosemary 24 oz. Guinness 4 pounds lamb diced Salt and pepper to taste Sweat first seven ingredients half way (heat in a saucepan over medium heat until half soft). Reduce heat. Add remaining ingredients and cook over low heat, slowly stirring until meat and vegetables become tender. Add salt and pepper to taste.

Toad’s Skin Crisps (aka Parsnip Chips)

1 Parsnip 3 Cups canola oil Paper towels Heat canola oil over medium heat in a small saucepan until 350 degrees. Thinly slice parsnip lengthwise with a vegetable peeler into chip thin strips. Add parsnip strips to canola and heat until golden brown. Remove from oil and lay curling parsnip strips on paper towels to dry and crisp. Serve in small cluster to garnish stew.