Salvete,
As your sacerdos to Liber and Libera, I am announcing a contest to be held over Vinalia in their honor. Prizes will be awarded to the 1st and 2nd place winners.
Sign up begins immediately. The contest runs from the 15 August - 20/21 August.
Contestants are to submit a recipe that uses wine as an ingredient. The recipe may be anything ranging from a drink to to desserts.
For entries, you send them to me via PM, email, Facebook, or you may simply post them on this thread.
I look forward to seeing entries!
Vinalia Contest
Moderators: Marca Marcia, Gaius Flavius Aetius, Paullus Aemilius Gallus, Aula Flavia Philippa
5 posts
• Page 1 of 1
Re: Vinalia Contest
by Aulus Albinius Agrinus » Sat Aug 13, 2016 3:18 am
I nominate and humbly submit a dessert recipe.
Patina, a nutty custardy treat
Ingredients:
1 lb of crushed almonds and/or walnuts (unsalted, of course)
1/2 lb whole pine nuts
4 oz of honey
1/2 cup of dessert wine
1/2 cup of whole milk
4 eggs
1 teaspoon of salt
A single grind of pepper
Heat your oven to 475 degrees.
Spread the chopped nuts and pine nuts on a cookie sheet and roast in the oven for a couple of minutes. Roasting won't take long. You're better off to interrupt the roast to shake the pan and adjust your nuts than you are to leave them in the oven too long. If you start to smell your nuts roasting, they've been in there too long! Rescue your nuts!
Lower the oven temperature to 200 degrees.
Mix your honey and wine in a saucepan and bring it almost to a boil. Turn down the heat to a rolling simmer and continue until the wine evaporates and your mixture thickens.
Remove the saucepan from the stove and mix in your roasted nuts. Set the saucepan aside and let the mixture cool.
In a large mixing bowl, beat your eggs with your milk, salt, and pepper.
Pour your counter-cooled honey/wine/nuts mix into the mixing bowl and thoroughly mix all your ingredients.
Place a 4 quart casserole dish (or other large suitable oven-safe dish) into the center of the oven and fill it about 1/3 of its height with water.
Oil a 2 quart glass, ceramic, or metal baking dish and pour in your mixture. Cover the dish with aluminum foil, sealing the edges. (Yes, I know Romans didn't have aluminum foil. Most modern kitchens do have baking dishes, but not lids for them. So, use aluminum foil and pretend it's Roman ceramic.)
Gently place your sealed dish into the water dish.
Bake for about 25 to 35 minutes, until your patina has firmed. Remove from the oven and let it cool. Once cool enough, move it into the refrigerator (yep, Romans didn't have those either, but sometimes they had iceboxes, so squint your eyes and pretend). Completely chill your patina.
When you're ready to serve, remove from the refrigerator to the counter for about ten minutes, then gently flip your patina onto a serving plate. Carefully pour heated honey on top. Slice and serve. Good accompaniments include sliced fresh fruit and salty cheeses. You can also use up the rest of your dessert wine, this time in glasses.
Note:
If you want more authentic Roman patina, use garum instead of salt. However, I do not recommend that you use a modern fish sauce, which has a more pronounced flavor than classic garum. Also, if you can find whole goat milk, use that instead of cow milk for a more authentic Roman experience.
- A
//
Patina, a nutty custardy treat
Ingredients:
1 lb of crushed almonds and/or walnuts (unsalted, of course)
1/2 lb whole pine nuts
4 oz of honey
1/2 cup of dessert wine
1/2 cup of whole milk
4 eggs
1 teaspoon of salt
A single grind of pepper
Heat your oven to 475 degrees.
Spread the chopped nuts and pine nuts on a cookie sheet and roast in the oven for a couple of minutes. Roasting won't take long. You're better off to interrupt the roast to shake the pan and adjust your nuts than you are to leave them in the oven too long. If you start to smell your nuts roasting, they've been in there too long! Rescue your nuts!
Lower the oven temperature to 200 degrees.
Mix your honey and wine in a saucepan and bring it almost to a boil. Turn down the heat to a rolling simmer and continue until the wine evaporates and your mixture thickens.
Remove the saucepan from the stove and mix in your roasted nuts. Set the saucepan aside and let the mixture cool.
In a large mixing bowl, beat your eggs with your milk, salt, and pepper.
Pour your counter-cooled honey/wine/nuts mix into the mixing bowl and thoroughly mix all your ingredients.
Place a 4 quart casserole dish (or other large suitable oven-safe dish) into the center of the oven and fill it about 1/3 of its height with water.
Oil a 2 quart glass, ceramic, or metal baking dish and pour in your mixture. Cover the dish with aluminum foil, sealing the edges. (Yes, I know Romans didn't have aluminum foil. Most modern kitchens do have baking dishes, but not lids for them. So, use aluminum foil and pretend it's Roman ceramic.)
Gently place your sealed dish into the water dish.
Bake for about 25 to 35 minutes, until your patina has firmed. Remove from the oven and let it cool. Once cool enough, move it into the refrigerator (yep, Romans didn't have those either, but sometimes they had iceboxes, so squint your eyes and pretend). Completely chill your patina.
When you're ready to serve, remove from the refrigerator to the counter for about ten minutes, then gently flip your patina onto a serving plate. Carefully pour heated honey on top. Slice and serve. Good accompaniments include sliced fresh fruit and salty cheeses. You can also use up the rest of your dessert wine, this time in glasses.
Note:
If you want more authentic Roman patina, use garum instead of salt. However, I do not recommend that you use a modern fish sauce, which has a more pronounced flavor than classic garum. Also, if you can find whole goat milk, use that instead of cow milk for a more authentic Roman experience.
- A
//
Re: Vinalia Contest
by Octavia Iunia Agrippina » Sat Aug 13, 2016 4:37 am
I make this every year for the Kalends of June.
Ius In Caprea
2-3 lbs goat, bone in, frozen, cut into 2” cubes*
1 bottle of Italian wine **
3 Tbs olive oil
¼ cup lovage at least*** or Celery greens
2 Tbs fresh parsley
¼ tsp caraway seed
¼ tsp ground black pepper
1 ½ tsp cumin powder
½ tsp dried mustard powder
3 Tbs honey
2 splashes fish sauce or garum if you have it (to taste)
Put chunks of goat into a small stock pot. (We're feeding a family, not an army. Unless you are feeding an army.) Over this, pour the bottle of wine. Add enough water to ensure the goat is covered, but not more. We don't want to water the wine down more than necessary. Set this on medium heat, and simmer for a half hour.
When goat is nearing doneness, start the sauce. Heat oil in a sauce pan. Add herbs and spices. Give it a stir until the greens start wilting, then add honey and fish sauce.
At this point it has been 30-45 minutes since you started the goat. Pull out the goat from the wine, and add to the saucepan. Toss the goat in the sauce, and let it simmer until the sauce is coated the meat and thickened if necessary.
Serve with good bread and your third bottle of wine.
* This is simply how my butcher carries it. I've tried boneless, and it ended up tough, so stick to the bone in and you should be fine.
** Plus the obligatory second bottle for drinking while you cook.
***More is better.
Ius In Caprea
2-3 lbs goat, bone in, frozen, cut into 2” cubes*
1 bottle of Italian wine **
3 Tbs olive oil
¼ cup lovage at least*** or Celery greens
2 Tbs fresh parsley
¼ tsp caraway seed
¼ tsp ground black pepper
1 ½ tsp cumin powder
½ tsp dried mustard powder
3 Tbs honey
2 splashes fish sauce or garum if you have it (to taste)
Put chunks of goat into a small stock pot. (We're feeding a family, not an army. Unless you are feeding an army.) Over this, pour the bottle of wine. Add enough water to ensure the goat is covered, but not more. We don't want to water the wine down more than necessary. Set this on medium heat, and simmer for a half hour.
When goat is nearing doneness, start the sauce. Heat oil in a sauce pan. Add herbs and spices. Give it a stir until the greens start wilting, then add honey and fish sauce.
At this point it has been 30-45 minutes since you started the goat. Pull out the goat from the wine, and add to the saucepan. Toss the goat in the sauce, and let it simmer until the sauce is coated the meat and thickened if necessary.
Serve with good bread and your third bottle of wine.
* This is simply how my butcher carries it. I've tried boneless, and it ended up tough, so stick to the bone in and you should be fine.
** Plus the obligatory second bottle for drinking while you cook.
***More is better.
Re: Vinalia Contest
by Gaia Cassia Longina » Tue Aug 23, 2016 1:37 pm
Salvete!
In light of the number of participants, I will only be rewarding a first place prize (sorry!).
The winner of the Vinalia contest is O. Iunia Agrippina. Congratulations! Contact me so we may discuss your prize.
Thank you to all those that participated! Your recipes looked delicious as well!
Congratulations and once again, thank you to everyone who participated,
C Cassia Longina
In light of the number of participants, I will only be rewarding a first place prize (sorry!).
The winner of the Vinalia contest is O. Iunia Agrippina. Congratulations! Contact me so we may discuss your prize.
Thank you to all those that participated! Your recipes looked delicious as well!
Congratulations and once again, thank you to everyone who participated,
C Cassia Longina
- Gaia Cassia Longina
Re: Vinalia Contest
by Octavia Iunia Agrippina » Wed Aug 24, 2016 10:17 pm
Salvete!
Thank you! I hope people get a chance to try out the recipe. I know I'm certainly going to try that Patina.
Thank you! I hope people get a chance to try out the recipe. I know I'm certainly going to try that Patina.
5 posts
• Page 1 of 1