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Flinthyll Quinquatria 2004 Event Page
Feast Recipes from the Quinquatria Minervae
Feast prepared by
Ly. Genevieve Darroch
Served in Four
Removes
First Remove
Marble
Rye Bread
Whole
Grain Wheat Bread
Purchased
from:
Bakery Haus (map)
611
Jefferson St
Burlington, IA 52601
(319) 752-2136
Whipped
Butter
2lb butter
Whip throughly
Whipped
Honey Butter
2lb butter
1c honey
Mix and whip
thoroughly
Whipped
Dill Butter
2lb butter
1/4c Dill
Mix and whip
thoroughly
Antipasto
Platter
Italian Roast
Beef, thinly sliced
Pastrami, thinly
sliced
Farmer's Cheese,
thinly sliced
Provolobe
Cheese, thinly sliced
Store-bought
Artichoke Salad
Store-bought
Garlic Marinated Mushrooms
Black Olives
Sliced Bell
Peppers
Tuna
Boats
Dress Albacore
tuna with lemon juice and serve on Romaine lettuce. Garnish with sliced
egg.
Second Remove
Gaio
Mazio's Pork
From
the Food Network
5 tablespoons olive oil
2 pounds (1 kg) pork shoulder meat, cubed to 1-inch square
1 apple, peeled, cored, and finely chopped
1 leek, finely chopped
2 tablespoons flour
Red wine, to cover all
1 tablespoon honey
1 tablespoon vinegar
1 teaspoon black pepper
Garum (fish sauce, use Thai nuoc mam), for seasoning
1 teaspoon ground coriander seeds
2 tablespoons chopped cilantro leaves
1 teaspoon powdered caraway seeds
1 teaspoon powdered lovage seeds
2 tablespoons ground mint
Heat
some olive oil in a pan and then add the meat, apple, and leeks. Add
the flour. Let it cook for 5 minutes, turning the meat often. Add
enough red wine to cover the pork. Continue to cook over a low
flame. After 2 hours, add the honey, vinegar, black pepper, garum, and
spices. Cook under the same low flame for another 2 or 3 hours,
stirring occasionally.
Genevieve's Note: Cover after you add the wine.
Tangy
Salad Dressing
Roman
Cookery,
Ancient Recipes for Modern Kitchens by Mark Grant, p 134
One uncia of lovage, one sextans of
skinned raisins, one sextans of dried mint, one quadrans of white or
black pepper,. To avoid more expense, these ingredients can be mixed
with honey and stored like this (Collemula on Agriculture)
There are several recipes for digestive dressings, so called because
certain vegetables like lettuce were thought to cause flatulence and
which therefore required measures to render them safe for polite
company. These dressings were generally diluted with vinegar.
30g/1oz lovage or celery leaves
1/2tsp raisins
1/2tsp dried mint
1tsp ground white pepper
2tbsp clear honey
1tbsp red wine vinegar
sea salt (optional)
Finely chop the lovage leaves and raisins, then combine in a small bowl
with the other ingredients. If you wish, salt can be added to taste,
but with it's sharpness the sauce can stand on its own without salt.
Stir and serve with a green salad.
Third Remove
Garum
A
Taste of Ancient
Rome by Ilaria Gozzini Giacosa, p 29
If this recipe
still seems too complicated, try the following: Cook a quart/liter of
grape guice, reducing it to one tenth its original volume. Dilute two
tablespoons of anchovy paste in this concentrated juice, and mix in a
pinch of oregano.
Genevieve's Notes: I also added some black pepper to the grape juice
when I condensed it. It might be possible to try thawed frozen grape
juice concentrate.
Guinea
Hen with Sweet and Sour Sauce (Apicius 240)
A
Taste of Ancient
Rome by Ilaria Gozzini Giacosa, p 107
Guinea
Fowl: Prepare a chicken, boil it, and remove it from the water.
[Sprinkle with] silphium and pepper, and roast. Grind pepper, cumin,
coriander seeds, silphium root, rue, dates, pine nuts; pour on vinegar,
honey, garum, and oil, and mix. When it has boiled, thicken with starch
and pour over the chicken; sprinkle with pepper and serve.
1 guinea hen
pepper to taste
1 garlic clove, pressed for its juice
For the sauce:
2oz (50-60g) pine nuts
10 pitted dates
1tbsp total cumin, coriander seeds, and rue
2tbsp olive oil
1 garlic clove, pressed for its juice
1tsp vinegar
1tsp garum
1tsp honey
1tsp cornstarch (if necessary)
Today we can skip the initial boiling because our meat is available
fresh (see the discussion on page 87). Gut and clean the guinea hen,
sprinkle with pepper and garlic juice, and roast. Meanwhile, prepare
the sauce: Grind the dry ingredients together, moistening while you
grind with the liquid ones. Heat in a small pan. When the sauce boils,
add the dissolved starch if ncessary to thicken. You can serve the
sauce apart or cut the hen into pieces and cover it with the sauce.
The guinea hen (gallina numidica or africana), which was introduced
from Africa, appeared only on the Roman table perhaps after Carthage
was taken (146 BC). In one of the Martial's clever epigrams (13, 73) he
described Hannibal, after having had his fill of Roman geese but unable
to enjoy the birds of his own region during his campaigns in Italy
against the Romans.
Asparagus
Clean, peel and
trim fresh asparagus. Keep in cold water until ready to cook. Bring
salted water to boil. Add a handful of asparagus to the boiling water
and cook until crisp tender (approximately one minute). remove and
serve promptly. Sprinkle with parmasean cheese.
Saffron
Rice
Boil rice in
chicken broth or stock (2 parts broth to 1 part rice) for 15 minutes.
Take rice off heat, stir in saffron to taste and let sit with lid on
until tender.
Vegetable Soup
A
Taste of Ancient Rome by Ilaria Gozzini Giacosa, p 82
Farrica Barley Soup: Soak [dried] chick peas, lentils, and peas.
Dehusk barley and boil with the legumes. When it has boiled well, add
sufficient oil and over this chop these greens: leek, coriander, dill,
fennel, beet, mallow and tender young cabbage; put these finely chopped
greens in the pot. Boil young cabbage and grind a generous amount of
fennel seeds, oregano, silphium, and lovage. After you have ground
them, mix with garum, pour over the legumes, and stir. Over this add
finely chopped young cabbage.
7oz (200g) each, dried lentils, chick peas, and peas
7oz (200g) barley
7oz (200g) beet greens
2 leeks
1tbsp total coriander, dill and fennel
1/2c olive oil
1 small savoy cabbage
for the sauce:
1tbsp total fennel seed, oregano, and lovage
2 garlic cloves, minced
1tbsp garum
This is a genuine minestrone, full of vegetables and legumes and
further thickened by the addition of barley.
Soak the dried legumes for 24 hours; rinse and cook them along with the
barley in salted water. After three hours, add the beet greems and
leeks, cut into soup size pieces, and the herbs. Then add the olive
oil. On the side boul and chop the cabbage or broccoli, which should be
added to the minestrone in the final half hour of cooking. Combine the
sauce ingredients together and add only when the cooking is complete.
Fourth Remove
Pyramid
Cakes (Pyramides)
Roman
Cookery,
Ancient Recipes for Modern Kitchens by Mark Grant, p 42
In his book, On
Cakes, Iatrokles makes mention of khoirinai and what are called
pyramous, which he says are no different from what people call pyramis.
For these are made from toasted wheat soaked in honey. They are served
to those who have stayed up all night for religious festivals
(Athenaeus, The Partying Professors)
I have fought battles with this recipe, staying up late at night to
contemplate not prayer but the oven. Should the wheat be toasted before
being soaked in honey? Or after? My experiments have resulted in either
brittle cakes that endanger the teeth or soggy lumps that do not hold
together. The latter is important because the name of the cake refers
to those famous pointed Egyptian monuments. The Greeks lent humorous
sobriquets to everything the Pharoahs had earlier constructed: obelisk
means 'small kebab stick', and pyramid probably derives from this
ridiculous cake. The version I present here does work and will not
affect delicate dentistry, although the wheat flakes are toasted after
being soaked in honey, rather than before.
100g/3oz wheat flakes
100g/3oz white flour
100g/3oz clear honey
2tbsp water
1tbsp olive oil
Soak the wheat flakes in honey for 6 hours or overnight. THen combine
all the ingredients and knead into a sticky dough. Smear a baking tray
thoroughly with olive oil. Use your fingers to shape a spoonful of the
mixture into a little pyramid about 1 inch in height. Arrange the
pyramids on a baking tray. Bake for 15 minutes in an ove pre-heated to
200*C/400*F/Gas Mark 6. Take out and stand to cool.
Genevieve's Note: I added 2tsp cinnamon for flavor.
Sweet
Wine Cakes (Glykinai)
Roman
Cookery,
Ancient Recipes for Modern Kitchens by Mark Grant, p 107
Glykinai: the
cakes from Crete made with sweet wine and olive oil, so says Seleukos
in his Glossary (Athenaeus, The Partying Professors)
Eastern European pastry often lacks the crumbliness that those of us
from the northern paers of the continent associate with recipes
involving large amounts of butter. Ancient pastry entails a similar
shock, which is reinforced by the absence of sugar. Although these
cakes might be dubbed sweet, or glykus in Greek, to the modern palate
it is a very subtle sweetness derived from the grape juice, which I use
in preference to wine for this very reason. The dryness of these
biscuits demands an accompanying drink, and a glass of wine will
compliment their sweetness.
200g/7oz light white flour
60ml/2oz olive oil
80ml/3oz white grape juice or very sweet white wine
1 egg-white
Combine the flour and olive oil with your fingers so that they form a
crumble-like consistency. Add the grape juice or wine and knead into a
smooth dough. You may need a little more flour, grape juice, or wine to
achieve this smoothness. Gather the dough into a little ball and place
in a plastic bag to rest in the fridge for an hour. Oil a baking tray.
Roll the dough out thinly and use a pastry cutter about 2cm/1in in
diameter to form the biscuits - a cutter in the shape of a flower
produces attractive biscuits. Arrange the biscuits on the oiled baking
tray. Brush each biscuit with beaten egg-white glaze. Bake in the oven
for 25 minutes at 190*C/380*F/gas mark 5. Cool on a wire rack and serve.
Pear
Pudding (Apioi eis Kykliskous)
Roman
Cookery, Ancient Recipes for Modern Kitchens by Mark Grant, p 154
They slice the
pears into thin discs which they dry and store away. When food is short
during the winter and spring, they cook these discs as a substitute for
foods that contain little nourishment. (Galen on the Powers in Foods)
Accompanied by cream, this recipe makes a pleasant fruit salad.
Alternatively it can be served with a dash of Spiced Sauce (see p. 31).
250g/1/2lb dried pears
Gently braise the pears in a little water until they are plump. Cool
and serve with the resulting juice.