Publisher's note: While we love Hogwarts and the Harry Potter universe, we do not condone the author's views and transphobia.

I'm so happy to introduce you to my favorite celebratory cookbook, written by one of my favorite authors. The Unofficial Hogwarts for the Holidays Cookbook: 75 Recipes for a Year of Magical Celebrations, by Rita Mock-Pike, is a treasure for cooking delicious holiday foods all year round. 

While my kitchen is not Hogwarts-esque, or even housed in any sort of castle structure, I absolutely love cooking. And, what could be better than cooking foods that are part of worlds we love (hobbits, I'm looking at you!). 

not my kitchen

This book has so many good recipes, AND the inspiration to back them up! Each holiday celebrated is not only a joy to read about, but there are beautiful photos, and delicious recipes to accompany them. 

The Fall Holiday section includes Snacks for a Train Ride, Start of Term Feast, Tea at the Edge of a Forest, Hallowe'en, and a Ghostly Deathday Party.

Winter recipes include Christmas, Yule Ball, and New Year's. 

Spring celebrations include Valentine's Day Tea, Owl-Mail feast, Easter, and a Classic Castle Breakfast. 

Summer recipes include Cousin's Birthday, Uncle's Important Dinner Party, A July 31st Brithday, and a World Cup Dinner. 

There are also drinks for any season (including a recipe for butterscotch "beer" and gill-growing weed-water!).

I love this book so, and have created many magical meals with it!

Highly, highly recommended.

We were lucky enough to talk with Rita Mock-Pike, who gave us a bit of backstory, inspiration, favorite recipes, historical recipes, joys and challenges, and more. Here's what she had to say...

Please tell us about your cookbook, The Unofficial Hogwarts for the Holidays Cookbook...
In fall of 2019, I had the privilege of writing The Unofficial Hogwarts for the Holidays Cookbook for Ulysses Press, an imprint of Simon & Schuster. The book is filled with all sorts of recipes of (mostly) British background, with many themed specifically from Hogwarts. I did a lot of fun experiments to make the recipes my own (and my hubby, Mom, and guests at various holiday and family gatherings while I was working on the book were thrilled to be the guinea pigs) while trying to keep the essence of the traditional recipes intact. And I don't personally drink alcohol, but some of my amazing friends (like fellow journalist Helen A. Lee) helped me out with finding the right mixes for those magical grown-up only potions. 

My favorite recipes include Knickerbocker Glory, Strawberry Ice Cream, Bath Buns, Cherry Soda Drink, Fancy Pork Chops, Gilly Water, Ham and Chicken Pie with Bechamel, Ham, Roast Turkey (it's my new Thanksgiving recipe every year!), and the Eggnog. I make most of these several times a year, including for my hubby's birthday, my Harry Potter fanatic who turned me on to the incredible book (and film) series.

What inspired you to write this cookbook?
This was actually a work-for-hire cookbook that came out of my experience with writing my own self-published cookbooks, cooking under the influence of my gourmet chef Grandma Jerrie Mock (first woman to fly around the world), and some amazing connections I've been able to develop with fellow journalists and editors. Because I love Harry Potter and had a solid knowledge base in my husband (when I say "fanatic" I mean that he's a well of knowledge that you'd think only a PhD could hold in any one topic!), I was able to create some well-researched, fun, inspired recipes that I hope others enjoy as much as we do. 

What were some of the joys and challenges of creating these recipes and imagining them being eaten at Hogwarts?
Working with traditional recipes is always an interesting process as you try to better understand the traditions and reasons behind the recipe's initial existence in the world. For example, the Red Velvet Cake as we know it today originated in the Victorian era. Some people debate that the red coloring came from a chemical reaction between the cocoa and acid in the cake ingredients of the day. Later on, during WWII rationing, beet juice came into vogue in the recipe because of rationing. The juice helped to make the cake colorful but also softened the texture of the cake, thus earning it the "velvet" in the title. 

While this kind of historical research isn't necessary for developing all recipes, it certainly adds a lot of joy and intrigue to working with traditional recipes, especially if you're a history buff like me! Better yet, with Hogwarts, I got to imagine each scenario in which the recipe would be used in the Harry Potter world. Tying in the history of where I knew many of the recipes came from into the world of Hogwarts, I had loads of fun daydreaming about what kind of student I would be there and when I might have eaten each of the things, especially when it wasn't a holiday and I would just want a special moment to create my own celebration. 

Again, the Knickerbocker Glory is one of my favorites for the flavor and fun of it, but while I was experimenting with it, I made it in special goblets from my grandmother and had fun imagining myself eating it at Hogwarts on Christmas while listening to the frog choir.

Hogwarts fans ALL want to eat in that gorgeous dining hall. How can we best recreate such festivities at home, to go along with your delicious, seasonal recipes?
I am all about celebrations and festivities! Decorating season (it is a season for me) is one of my favorite things at home. I love to go to thrift stores and find pieces that create that vibe. Find unusual drinking vessels, elegant plates and silverware, candlesticks, and similar things. Dig for the treasures. You'll likely find some amazing things. 

I use twinkle lights and candles along with those elegants and unique treasures to help create that atmosphere. Adding some music from the film score or similar. And don't forget the Olde English-style holiday decor! Whatever season you're in, embrace the pumpkin or the Christmas tree, Menorahs, or whatever makes sense for you.

What's up next for you?
Well, I'm working on a bunch of things right now that are pretty exciting (to me at least!). The main projects are a research trip to Australia & New Zealand, studying Indigenous arts and performing arts in missiology (for grad school), a cookbook for gluten-free runners (healthy and happy tasting recipes for all those protein bars and running gels), a cookbook/travelogue about my grandmother's aviation career, launching a publishing house for the creative collective I facilitate (The MockingOwl Publishing House), and I'm getting my one woman show about Jerrie Mock up and running.

Where can people find your work, and this book?
You can find what I'm working on at https://ritajpike.com and https://mockingowlroost.com. Or hit me up on social media: ritamockpike on Instagram, Twitter, and Facebook.

Is there anything else you'd like to share?
It's been really fun and amazing having readers from Poland and other countries reach out on social media to tell me about their favorite recipes from the cookbook. I was so surprised the first time I got a message from a Polish reader. She couldn't tell me what she enjoyed since we don't speak each other's language, but it was really honoring and humbling to know that the book has helped people feel some happiness in many places.