Plan a little Potter party

The fifth Potter movie and the final book in the series are both due this month

If you're not British, much of the food written about in the Harry Potter books sounds distinctly unnappetizing. Kidney pie, for example, or treacle, or pasties.

KEY DATES Planning a Potter party? Work around this schedule: Next Wednesday marks the release of the film, "Harry Potter and the Order of the Phoenix," Part 5 in the series July 21 marks the release of "Harry Potter and the Deathly Hallows," the final book in the series.

But open-mindedness is the key to culinary adventure, so never make fun of another culture's food. Imagine what they'd think of Spam musubi, or squid luau. If they could pronounce it.

At any rate, here are two very simple recipes for Potter fare, perfect for a little celebration of either the movie's release next week or the book release on July 21.

Inspiration comes from www.mugglenet.com and www.floo-network.org, which offer plenty more recipes if you'd like to put on a full Hogwarts-style banquet.

IMAGINE this as a hot toddy for kids. It's actually lukewarm, or you could serve it over ice. For an adult version use butterscotch schnapps.

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Butterbeer

1 cup club soda
1/2 cup butterscotch ice cream topping

Pour butterscotch into a 2-cup measuring cup. Microwave on high 1 minute, or until hot and bubbly.

Stir, then slowly mix in club soda. Mixture will fizz. Serve in tall goblets or coffee mugs. Mixture will bubble again when you pour it out. It's a good effect. Serves 2.

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Pumpkin Pasties

1 cup canned pumpkin pie filling
1 prepared pie crust for 9-inch pie
1 egg, beaten

Preheat oven to 375 degrees.

Spoon pie filling into a fine-mesh strainer set over a bowl and let some of the liquid drain, to thicken filling.

Spread out pie crust and roll to 1/16th-inch thickness. Cut into 3-inch circles. Brush edges of each pastry circle with beaten egg. Spoon a teaspoon of filling into center of each circle. Fold in half to make a half-moon, press lightly to remove air and crimp edges with a fork.

Place on ungreased baking sheet. Brush tops with beaten egg. Puncture top with tines of fork to let air escape while baking. Bake 15 to 20 minutes, until golden. Makes 12 pasties.

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