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Saturnalia Roman Recipes : Saturnalia - Netglimse.com

December 17 - December 23

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.

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.

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.

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!

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.

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.

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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