Harry Potter Snacks, Part 3

Thanks to Addie Broyles for the story in today's Austin American-Statesman on Harry Potter treats! See the recipes I shared below:

Unforgettable Pensieve Dip

11/4 cup hard cider
4 cups smoked cheddar cheese, shredded
2 cups Emmentaler cheese, shredded
11/2 tablespoons cornstarch
1 teaspoon cinnamon
Sausage (for dipping)
Apple slices (for dipping)
Rye bread, chopped into pieces (for dipping)

Heat a large saucepan on medium heat and warm hard cider until simmering. Toss shredded cheese with cornstarch, then add a handful at a time to the simmering cider, stirring as you go, until fully incorporated and smooth. Sprinkle in the cinnamon and remove from heat. Add to a warm fondue pot and serve with sausage slices, apple slices and bread pieces for an unforgettable snack.

Pumpkin Juice

5 cups apple juice
1 cup pumpkin puree
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Stir all ingredients until thoroughly combined and serve chilled for a refreshing drink. For an extra kick, add 1/2 cup spiced rum to create "Rumkin Juice."

Cockroach Clusters

2 cups walnut (or pecan) halves
4 ounces chocolate bark
4 ounces dark chocolate
2 ounces peanut butter, melted (optional)
2 ounces caramel, melted (optional)

Spread out nuts on wax paper. Place chocolate bark and dark chocolate in a microwave-safe bowl and heat for a minute. Stir, then heat another minute, stopping every 20 seconds to stir. Drizzle over nuts and place in refrigerator to set, about 20 minutes. If desired, first drizzle nuts with peanut butter or caramel, then chocolate, for an added dimension of flavor.