"What are some ancient romen desserts?!
"What are some ancient romen desserts?
Answers:
desserts:
guests were treated to beautiful pastrys, artificali oysters, dried grapes and almonds, and fruits.
Source(s):
http://www.dreamessays.com/customessays/...
Ancient Roman Pear Patina
4 pears
water or white wine
1 tablespoon honey
1/8 teaspoon pepper
1/8 teaspoon cumin
1/2 cup vin santo wine
3 eggs
1 1/2 cups milk (optional)
1 tablespoon olive oil
1.Poach pears in water or white wine.
2.When done peel and core them.
3.Crush into puree and mix with honey, pepper, cumin and Vin Santo.
4.Beat the eggs, adding the milk if desired.
5.Then blend this into the pear mixture with the olive oil.
6.Pour into a casserole and bake for around 20 minutes at 350°F.
7.Ancient Roman Pear Patina Recipe: NOTE Garum is fish sauce.
8.A pear patina: Grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of oil. When the eggs have been added, make a patina, sprinkle pepper over, and serve
Here is some info for you to read on Roman eating & drinking:
http://en.wikipedia.org/wiki/roman_eatin...
Here are some recipes:
Roman recipesof the upper classes (scroll down to dessert)
http://www.romans-in-britain.org.uk/arl_...
Hope this helps!
Vanilla Caramel Flan
1 1/2 cups granulated sugar
1 cup water
Flan:
2 cups milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract
Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.
To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.
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Chocolate Mint Meringue Cheesecake
1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup mint chocolate chips
1 teaspoon vanilla extract
3 large egg whites
1 (7-ounce) jar marshmallow creme
1. Combine chocolate wafer crumbs, 2 tablesoons sugar, and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes.
2. In a bowl, combine softened cream cheese and 2/3 cup sugar, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate chips and vanilla; pour over the crust.
3. Bake at 350°F (175°C) for 50 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
4. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over the top of the cheesecake to the edges. Bake at 450°F (230°C) for 3 to 4 minutes or until lightly browned.
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Bread and Butter Pudding
10 slices bread
1 1/4 cups milk
1/4 cup butter, melted
1/3 cup firmly packed brown sugar
2 teaspoons mixed spice
1 large egg, beaten
1 cup chopped dried mixed fruit
1 1/2 teaspoons grated orange zest
1/2 teaspoon freshly grated nutmeg
1. Trim the crusts from bread, save crusts for another use or discard. Tear bread into pieces, place in a large bowl and cover with milk. Let rest 30 minutes.
2. Preheat oven to 350*F (175*C). Generously butter a 1 1/2-quart baking dish.
3. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.
4. Bake in preheated oven 60 minutes, or until set.