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Saturnalia Cake
Ingredients:
1 pinch baking soda
2 packages dry yeast
3/8 cup warm water
1/2 cup lukewarm milk (scalded and cooled)
1/3 cup honey
1 teaspoon salt
2 eggs
1/2 cup soft lard (Crisco....)
4 & 1/2 or 5 cups white flour
1 cup diced fruits and raisins
1 tablespoon anise seed
2 tablespoons pine nuts
1 tablespoon water
1 egg white
Procedure:
Dissolve yeast in warm water by sprinkling on top of the water. With a wooden
spoon, stir in the honey and 2 & 1/2 cups flour. Let sit at room temperature
for 30 minutes. Stir in milk, salt, 2 eggs, lard and baking soda. Beat until
smooth. Mix in fruits, raisins, and nuts, and enough remaining flour to make
dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and
elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover;
let rise in warm place until double.
Punch down dough; divide in half. Shape each half into round,
slightly flat loaf. Place loaves in opposite corners of baking sheet. Cut a
cross 1/2 inch deep on top of each loaf. Let rise until double (about 1 hour).
Heat oven to 325. Blend egg white and 1 tablespoon water; brush
on loaves.
Bake 35-45 minutes.
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Saturnalia/Christmas Spritz Cookies
Ingredients:
1 egg
3/4 cup sugar
1/2 tsp. baking powder
1 tsp. almond extract
1/8 tsp. salt
Procedure:
Put batter in cookie press. Add colored toppings to each cookie before cooking.
Bake in preheated 400 degree oven for 10 to 12 minutes.
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A Dish of Scallops
Ingredients:
1 lb raw, cleaned bay scallops, minced
1/3 cup instant cream of wheat, plus 1-2 TB more, if needed
1 egg
1/2 tsp salt
1/4 tsp black pepper
Oilive Oil for frying
Procedure:
Wrapping these in caul has been omitted, as the cream of wheat holds these together
well enough. Mix the ingredients together and form into flat, fan or scallop
shell shapes using about 2 -3 TB of the mixture. Place croquettes into preheated
oil in a frying pan over med-high heat. These cook quickly. Drain on paper towels
while preparing the sauce.
For the Rich Fish Sauce:
Sauce for roasted sea bream: Pepper, lovage, coriander, mint, dried rue, cooked
quince, honey, wine, garum, and oil. Heat and thicken with a starch.
Ingredients:
2 TB honey
1 tsp garum (if desired)
3/4 cup white wine
1/2 cup apple juice or pear juice
2 - 3 baked quince or pears, cored, peeled and mashed
1 tsp ground black pepper
2 TB fruity olive oil
1/2 tsp arrowroot, cornstarch or rice flour mixed with 3 TB of juice to thicken,
if needed/desired.
Procedure:
Heat the wine, juice, honey and garum in a small sauce pan gently. Simmer 10
mins until it has reduced by 1/3 and alcohol has dissapated. Add mashed quince
or pear; stir to combine. Add thickener, if desired, gently bring to a boil
and simmer 5 mins, stirring to prevent scorching. Add olive oil; stir and remove
from heat.
Herb garnish:
2 tsp minced celery leaves (or lovage)
2 tsp minced coriander leaves
2 tsp minced fresh mint
2 tsp minced fresh fennel leaves (or basil)
To present the dish: pour some of the sauce on a
platter; arrange scallop croquettes over the top. Scatter herbs over all. Grind
a bit of fresh black pepper over all. Pour the rest of the sauce into a dipping
dish or sauce boat.
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Creamed Chicken with Pasta
Ingredients:
Creamed Chicken with Pasta
2 lbs chicken boned, skinned chicken breast, cut into large pieces
2 TB olive oil
pinch of salt & pepper to season meat
3 cups chicken broth
1/2 cup dry white wine
1 tsp garum (if desired)
1/4 cup chopped fresh coriander stalks (reserve leaves for garnish)
1/4 cup chopped green onions (reserve some for garnish)
1/4 cup celery leaves (reserve some for garnish)
1 1/2 cups whole milk or cream
1 tsp salt, to taste
1 TB honey
1 TB frozen concentrated white grape juice
1 tsp dried oregano or TB fresh
1/2 tsp black pepper
White Roux:
4 TB butter, softened mixed with
4 TB white flour
Gallon of boiling water to cook pasta
2 tsp salt
1 lb dry pasta, such as fettuccine or fettuce (along, flat, wide pasta- eztra
wide egg noodles will do)
or 2 lbs fresh pasta
Procedure:
Prep chicken and saute it in oil until pieces are lightly browned, but not cooked
through. Do not burn. Deglaze the pan with wine, then add broth, the garum;
simmer chicken for 15-20 mins. Strain stock; reserve. Set chicken aside. Boil
pasta; drain. Prepare cream sauce: Into a sauce pan add reserved broth, cream,
honey, grape juice, herbs & seasoning; bring to a gentle boil and then whisk
in the roux. Continue to whisk the sauce until it reaches full thickness; remove
from heat. Adjust seasoning, if needed. Place cooked pasta in a deep dish, pour
most of the sauce over pasta and then place chicken over pasta; pour some more
sauce over all and sprinkle with reserved herbs. Serve it forth!
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Roman Cheese Pudding
Ingredients:
1 lb. Ricotta cheese
1 egg, beaten
1 c. sugar
3 Tbsp. rum
1/2 lb. vanilla cookies
Procedure:
Mix cheese, egg, sugar and rum. Dip cookies in extra rum. Place cookies in freezer.
Layer pudding mix and rum cookies until tray is filled. Freeze overnight.
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Twelfth Day Cake
Ingredients:
1/2 cup rum
1 cup golden raisins
1 cup currants
1 cup seedless dark raisins
2 sticks unsalted butter, softened to room temperature
1 cup sugar
4 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon mace
Grated rind of 1 lemon
1 dried pea
1 dried bean
1/2 cup blanched almonds, roughly chopped
3 cups flour, approximately
Fancy Icing
Procedure:
In a bowl, combine the rum with the raisins and currants. Let stand for several
hours. Drain the fruit and reserve the rum.
Preheat oven to 275 degrees F. Grease a 10-inch cake pan that is at least 3
inches deep with butter or shortening. Line with baking parchment.
Cream butter and sugar together until very light and fluffy. Beat in eggs one
at a time until very light and frothy. Beat in 3 T of the reserved rum and stir
in the spices and lemon rind. Stir in the pea and the bean. Stir in the almonds
and the flour and mix well to make a smooth batter. Fold in the rum-soaked fruit.
Spoon the batter into prepared cake pan and bake at 275 degrees F for about
2 hours, or until cake tester comes out clean. Let cool in cake pan until just
warm. Turn cake out onto cooling rack and peel away baking parchment. When completely
cool spread top with Fancy Icing.
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Fancy Icing
Ingredients:
2 egg whites, room temperature
pinch salt
2 cups confectioner's sugar
1 teaspoon lemon juice
Procedure:
Beat egg whites with salt till very frothy. Beat in sugar and lemon juice till
stiff peaks form. Add more sugar if needed to make a stiff paste. You can separate
out portions to color with food coloring.
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