Did you know that many of our modern holiday traditions have ancient Roman roots? The month of December, itself, is named after the 10th month of the Roman calendar, Decem.
Saturnalia was an ancient Roman festival in honor of the god Saturn held
Over the years, many of the traditions fused with Christmas celebrations. This was one of the main topics of discussion at our Ancient Roman Cena at Aperto Restaurant on December 5th with Ancient Dinners. In addition to my power point presentation on ancient Roman cuisine and culture, Chef Luigi Diotaiuti and I recreated an entire ancient Roman menu. Our objective was to prepare only foods which were available during the period -and adapt them for today's palettes and the current season.
During the event, some of the guests told us that hosting ancient Roman style holiday celebrations has become a trend when celebrating Christmas with friends.
So, if you'd like to add ancient Roman appeal to your festivities, here are the dessert recipes from the evening's menu.
Punic Porridge
(Serves 2 -4 )
The original version of this recipe can be found in Cato’s de agricultura. We added a splash of wine for extra flair.
Ingredients
1/4 cup fine bulgur wheat (or semolina)
1/4 cup Ricotta
1 Egg
2 tablespoons honey
2 tablespoons red wine
Dash of cinnamon
Preparation
Place the bulgur or semolina in a saucepan with enough water to cover. Bring to a boil before reducing the heat.
Crack the egg into the pan and add the ricotta. Mix together and continue to simmer over low heat for 10 minutes or until thickened. Stir in honey and wine. Allow to cool and serve with a dash of cinnamon.
Cleopatra’s Kisses/Cooblit Cleopatra
Makes 1 pound caramelized walnuts
*From Nile Style: Egyptian Cuisine and Culture by Amy Riolo.
It is said that Cleopatra used sugar extravagantly, even though it was extremely expensive in antiquity, because the Egyptians had just been introduced to the sugar cane crop via the Persians whose victory over the Egyptian armies led ended the Pharaonic era in 525 BCE. Walnuts, which were another important agricultural crop for the Persians, are the other main ingredient in this recipe.
The original version of this recipe is said to have been deciphered from hieroglyphs, and it is believed that their high energetic value was used to restore the spirits both Caesar and Mark Anthony. It is important to note, however, that in Egyptian culture, walnuts are considered important in stimulating mental activity, and sugar at the time, was a status symbol. I believe that this recipe represented the sweetness of not only love, but intellect, strength, and power as well.
Ingredients:
½ cup ground blanched almonds
1 ½ cups sugar, divided
1 tablespoon orange blossom water*
1 tablespoon orange juice
1 pound walnut halves
Preparation:
Mix ground almonds with ½ cup sugar, orange blossom water, and orange juice in a medium bowl. Place a small amount of paste over the flat inside of a walnut half. Press the flat inside of a second walnut half on the top and press down lightly to seal. Place on a work surface covered with wax paper.
Melt the remaining 1 cup sugar in a small saucepan with 2 tablespoons water over low heat. Once it melts, increase the heat to medium high, stirring occasionally with a wooden spoon until it turns amber colored (approximately 10 minutes). Remove from heat and stir well as caramel continues to darken in color. Be very careful not to touch or splatter caramel at this point, as it can cause serious injury.
Using a spoon, carefully drizzle caramel over the stuffed almonds. Allow to cool. Walnuts can be stored in an air tight container for up to 1 week.
Anise Biscuits/Biscotti d’anice
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Luigi's team at Aperto did an amazing job |
*From The Mediterranean Diabetes Cookbook by Amy Riolo. These crunchy cookies were first introduced in the United States with Italian immigrants. Italians had enjoyed these cookies since ancient times when the Romans would take them on long voyages because they stayed fresh for a long time. These cookies are also very popular in the northern Mediterranean coastal areas of Egypt. Since the ancient Romans were attracted to Egypt for it’s large granaries, and the ancient Egyptians already possessed sugar and sophisticated bakeries, it is likely that the Romans learned the recipe from their stay in Egypt.
Makes 2 dozen Serves: 12 Serving Size: 2
Ingredients:
4 large eggs, at room temperature
3/4 cup sugar
2 cups unbleached, all-purpose flour
2 teaspoons anise seeds
1 teaspoon vanilla or anise extract
Preparation:
1. Preheat the oven to 375F degrees. Grease and flour 2 (8 ½ x4 ½ x 2 ½-inch) loaf pans.
2. In a large bowl, add eggs and whisk by hand or with an electric mixer on high speed until the mixture turns light yellow, about 3 minutes.
3. Slowly add the sugar and continue to beat until incorporated.
4. With the mixer running on low speed, add the flour, anise seeds, and vanilla.
5. Mix well to incorporate. Pour ½ of the batter into each pan.
6. Smooth out the top of the batter.
7. Bake in the middle of the oven for 25 minutes, or until dough turns golden.
8. Remove from the oven and reduce temperature to 325F degrees.
9. Let biscotti cool for 10 minutes in the pan.
10. Using oven mitts, turn over loaf pans to unmold cookies.
11. Allow to cool for an additional 10 minutes.
12. Cut each loaf crosswise into 1-inch sections.
13. Lay each slice on its side on a cookie sheet.
14. Bake for 8 to 10 minutes, remove from oven, turn biscotti over, and bake for another 8 to 10 minutes.
15. Cookies should be light brown when finished. Cool thoroughly.
16. Cookies will keep in an airtight container for up to a month.
Healthy Living Tradition:
Keep light dessert recipes like this one on hand to satisfy sweet cravings without going overboard on excess calories and fat.
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