Cenä Bene Part 2

"Dine Well"

Back to Cenä Bene Part 1 III. About the Recipes The Romans of the first century A. D. enjoyed foods which were very sweet and highly spiced. The recipes included in this section contain moderate use of herbs and spices, but Apicius' recipes easily lend themselves to experimentation. So do not be afraid to experiment with the herbs and spices, or by using the sauces to accompany different foods. IV. Some Favorite Modern Roman Meals (Recipes for these dishes and more will follow) Luncheons or Light Dinners I. Hors d'oeuvres Fish-pickle Cheese Hors d'oeuvres Main dish Nut Omelet (Served with a Spinach Salad) You can wake up a salad by combining finely chopped rosemary (or rue), celery leaves (or lovage), oregano, and pepper, with an oil and vinegar dressing. II. Hors d'oeuvres Stuffed Sardines Main dish Spinach Quiche Vegetable Chilled Peas Vinaigrette Dessert Sliced Apples, Plums, Pears, Cherries, and Strawberries with Vanilla Ice Cream III. Hors d'oeuvres Lobster or Crabmeat in Cumin Sauce All Kinds of Shellfish Main dish Cold Roast Duck with Cold Sauce Apicius Vegetable Beans Vitellian with Leeks and Fennel (Served with Small Buttered New Potatoes) Dessert Pears (Served with Nuts) Cooked with Cinnamon IV. Hors d'oeuvres Lamb Chops in a Simple Sauce Vegetable Squash in Oregano Wine Sauce (Served with a simple Salad) Dessert Roman Custard Dinners I. Hors d'oeuvres Dates Alexandrine Main dish Bakes Salmon (or Cod) in Caraway Date Sauce (Served with Broccoli in a standard Cheese and Parsley Sauce) Dessert Chilled Blackberries in a sweet red wine II. Hors d'oeuvres Mussel Forcemeat Sausage Canapés Main dish Frontinian Pork with Anise and Chives (Served with Baked Potatoes and Sour Cream, and Streamed Carrot Strips Spiced with Cumin) Dessert Pears Cooked with Cinnamon and Wine III. Soup Vegetable and Lentil Soup Main dish Stuffed Roast Lamb (Served with Boiled Small New Potatoes) Vegetable Green Beans in Coriander Sauce Dessert Cheese and Assorted Nuts This is a classical feast for special occasions, like the last day of school before Christmas or Spring Break. IV. Hors d'oeuvres Fish-pickle Cheese Hors d'oeuvres Main dish Rabbit Stuffed with Liver or Sausage (Could substitute Chicken for Rabbit) (Served with Steamed Squash, Boiled Small New Potatoes, and a Spinach Salad) Dessert Trifle or Berries with Whipped Cream IV. Ideas for Preparation Arrange to exchange rooms with a home economics' teacher for preparation of food items. Or perhaps the Latin I and home economics class could prepare a meal as a joint project; planning, purchasing, preparation, consuming and clean-up. You may have funds available at your school for the grocery shopping. Consider inviting staff members. This would call for invitations! Video tape your event and send a copy to me to share with the rest of our class. (I would return the video upon request.) Let the students decide on their choice of food items, prepare the food at home, and bring to you the morning of the planned event. This may require the use of a refrigerator/microwave. Host a Latin Night during Open House or encourage the other foreign languages to host a Foreign Language Night. Display: Student's class work (notebooks, flashcard vocabularies, etc.) Student projects: (posters promoting the language, of language charts, on cultural information, or maps, foods, costumes, songs, skits, etc.) Make a Display for Your Banquet Choose your design: the "culina" (kitchen), or the "triclinium" (dining room) scene. If you have access to a xerox machine, you can divide the picture into sections, enlarge each, paste together onto bulletin board paper. Next color it using tempera paints, large markers, or chalks.   From: Apicius: The Roman Cookery Book Back to Cenä Bene Part 1

Holiday Recipes	Roman Cookbook Table of Contents
Copyright © 2008, KET Webmaster