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Twelfth Night Feast |
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Twelfth Night Feast |
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| On the Table: |
Various kinds of freshly homemade bread: Walnut and rosemary flatbread Tracta – Sea salt crackers, plain and herbed Hearty yeast bread Local honey (provided by Lord Dunstan Bramblette) Moretum – roasted garlic, feta and herb cheese spread Roasted and salted chickpeas |
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| First Course: |
Stuffed Grape Leaves: Smoked fish with ricotta Feta with rosemary and ricotta Sautéed stuffed eggs Parsnip chips Cooked carrots in vinaigrette with sweet spices Roasted beets with raisin wine Sautéed mushrooms in green herb sauce Fava beans cooked with onions, apples and sage |
| Second Course: |
Chicken poached with olives, rosemary, lemon, garlic and wine Lucanian pork sausages Farro pilaf with vegetables Raw endive salad in mustard seed vinaigrette Ember-roasted red onions with balsamic vinegar |
| Third Course: |
Preserved quinces in honey Itrion - Sesame-honey candy Fig pate des fruits with hard cheese (pecorino or parmesan) Globi – Cheese fritters in honey and poppy seeds Fresh grapes A soteltie of Priapus |
| To Drink: |
Water Watered "wine" Barley water with lemon |
Feast Sources:
We want to share the sources of our inspiration. Here is what we have been working out of – feel free to look them up for yourselves and learn all about cooking from our period.
| Apicius -
De Re Coquinaria
http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html The oldest surviving collection of Roman recipes, dating from the reign of Emperor Tiberius in the 1st century. This is a transcription of a 1936 English translation, with comments by the transcriber. |
| Dalby, Andrew and Sally Grainger -
The Classical Cookbook
British Museum Press; London: 1996 The first historical cookbook I ever owned. Not the most scholarly, but very well explicated. |
| Faas, Patrick -
Around the Roman Table: Food and Feasting in Ancient Rome
University of Chicago Press; Chicago: 1994 A historical examination of dining, with a few recipes. Fascinating discussion of every aspect of food in ancient Rome, from specific ingredients to the arrangement of furniture in dining rooms. The cultural analysis is wonderful. |
| Giacosa, Ilaria Gozzini, Anna Herkolotz, trans -
A Taste of Ancient Rome
University of Chicago Press; Chicago: 1992 Mostly recipes--in both the original Latin, and modern translation (presumably doubly translated, from Latin to Italian and then Italian to English), with a little historical commentary. |
| Grant, Mark -
Roman Cookery: Ancient Recipes for Modern Kitchens
Serif; London: 1999 Written by a Scottish amateur (so far as I have been able to determine), this book contains translations and redactions of recipe from thirteen unusual non-cookbook sources, most of which aren't usually cited in books on Roman cookery. I disagree with some of the author's conclusions, particularly when it comes to cheese, but the compilation of obscure food references is invaluable. |
| Platina, Mary Ella Milham, trans -
On Right Pleasure and Good Health
University of North Carolina Press; Ashville: 1999 Platina was a 15th century Italian who based his cookery book on ancient sources, including Apicius, a Roman chef. |
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cerian@minstrel.com. Last updated: 2008-10-27 |