Crazy Feasts. Dr. Marilyn Ekdahl Ravicz Ph.D.

Чтение книги онлайн.

СКАЧАТЬ the dough out on a floured board into a sheet large enough to cover the ham. Wrap the ham with the dough and place it, seam side down, on a baking pan. Cover dough with beaten egg and prick it a few times.

      Bake the ham until the pastry covering is lightly browned. The ham should be hot enough by then. To serve, remove any toothpicks and slice the ham in its crust.

      Roast Lamb with Savory Sauce (may serve more than 6 if fewer side dishes)

      Ancient Romans ate kid more often than lamb, but lamb seems the best alternative today.

      1 4 pound (or close to it) leg of lamb

      1 Tablespoon olive oil (more if necessary)

      ½ teaspoon asafetida powder (from Middle East markets, or use more cumin)

      1 teaspoon finely minced or crushed garlic

      salt and pepper to taste

      Savory Sauce/Marinade

      14 fresh or softened dried dates, seeded and crushed or chopped

      2 cups milk (more if needed)

      1¼ cups red wine

      ½ cup honey

      4 Tablespoons olive oil

      4 Tablespoons raisins

      2 Tablespoons honey

      2 Tablespoons light soy sauce (or your choice of garum)

      2 Tablespoons dried mint, crumbled

      2 Tablespoons Dijon type mustard. (Romans used mustard seeds crushed in wine)

      2 large cloves of finely minced garlic (or 2 teaspoons crushed bottled garlic)

      1 teaspoon cumin (or more if necessary)

      a dash of moistened cornstarch as needed to thicken the sauce

      salt and pepper to taste

      Prepare the marinade by combining all sauce ingredients except the dates and allow the lamb to marinate overnight in it, turning it occasionally. The following day, soak the crushed dates in the marinade for 2 or more hours, drain and reserve.

      Preheat the oven to 375. Remove lamb from marinade, pat dry and rub with olive oil mixed with the garlic and asafetida, and season with salt and pepper.

      Roast the lamb until done, c.20 minutes per pound, plus 20 minutes is the usual formula or slightly more than 140º on a meat thermometer. Meanwhile, simmer the marinade and dates slowly for about 15 minutes. Thicken the sauce somewhat if desired and reserve.

      Allow the roast to sit for at least 10 minutes before slicing. Reheat the sauce, and serve it in a sauceboat along with sliced lamb.

      Side Dishes

      Cabbage and Leeks

      1 medium head of cabbage, coarsely chopped

      2 large leeks, washed and coarsely sliced (3 if smaller), white parts only

      3 Tablespoons olive oil

      3 Tablespoons wine vinegar

      1 teaspoon celery seeds

      ½ teaspoon finely chopped rosemary (optional)

      2 Tablespoons chopped fresh basil (use slightly less than 1 if dried)

      salt and pepper and a dash of lemon juice to taste

      Cook the cabbage and leeks separately in lightly salted water until still crisp, or use the microwave. Cabbage cooks more rapidly than leeks. Use a microwave, but do not overcook. Best sprinkled with water and microwaved under a cover.

      Heat all the other ingredients together, stirring for 3-4 minutes. Pour sauce mixture over the cabbage and leeks, tossing lightly until well mixed. Serve warm, hot, or at room temperature.

      Beets in Mustard Sauce

      5-8 beets, depending upon size, suitable for 6

      1½ Tablespoons good prepared mustard (Dijon style is best)

      3 Tablespoons olive oil

      2 Tablespoons wine vinegar (dash of lemon juice too if wanted)

      Salt lightly to taste (no pepper unless necessary, i.e., use white pepper here)

      Boil the beets in slightly salted water until crisp. Cool, peel and slice. Mix olive oil, vinegar/lemon juice, mustard and a dash of salt. Whisk until well blended. Add the dressing to the beets, tossing lightly. Serve hot, warm or at room temperature.

      Mensa Secunda

      Imperial Cheesecake

      1 ⅔ pounds ricotta or similar soft cheese

      1 cup all-purpose flour

      6 Tablespoons honey

      3 Tablespoons lemon, tangerine or orange juice

      ¼ cup almonds, toasted and finely chopped

      ¼ cup hazelnuts, toasted and finely chopped

      2 eggs, slightly beaten

      Preheat oven to 400 degrees. Blend the cheese, eggs, flour and juice with 4 Tablespoons of honey until well mixed. Grease a baking or spring form pan and spread the cheese mixture in it. Cover carefully with aluminum foil and bake for about 10 minutes.

      Remove the foil, lower the oven to 350 degrees and continue baking for 25-30 minutes until firm. Remove from the oven and pan (unless it’s the serving dish)

      Heat the remaining honey slightly. Sprinkle almonds/hazelnuts over the cake and dribble the honey to cover. Serve warm, at room temperature or slightly cooled in summer.

      Stuffed Dates Apicius

      30 large fresh dates (large Medjool dates are the best)

      8 Tablespoons softened cream cheese (more if dates or very large)

      3 Tablespoons ground almonds

      3 Tablespoon ground walnuts

      ½ teaspoon ground cinnamon

      Carefully split, seed, and spread the dates slightly to ‘cup’ them. Mix the cheese and cinnamon. Mix half of the cheese mixture with ground almonds and the remainder with the ground walnuts. Fill half the dates with each mixture and serve at room temperature. СКАЧАТЬ