CONDITUM PARADOXUM (KONDITON)
Conditum Paradoxum is an ancient Roman honey spiced wine. This recipe is based on the ancient Roman cookbook Apicius 1.1, with minor modifications by me. This wine is kosher for Passover, and was used by the Jews of the Land of Israel during the Passover Seder for the 4 cups, as mentioned in the Jerusalem Talmud, Pesachim 10:1, and can be used as an authentic wine during the Passover Seder today.
Provided by Eli Gurevich
Categories Southwest Asia (middle East)
Time 1h
Yield 1 bottle, 1-5 serving(s)
Number Of Ingredients 6
Steps:
- Measure out the spices: Black Pepper Corns, Mastic Gum, Bay Leaf and Saffron using a small precision digital scale. The scale should be able to measure in increments of at least 0.01 grams. Place each spice into a separate bowl.
- Place the Mastic Gum in the freezer for 1 hour before grinding so that it hardens. Grind each spice separately using mortar and pestle. Keep grinding until you obtain coarse powder, similar in consistency to ground black pepper sold in stores. You can use already pre-ground spices, however the flavor infusion of the spices will not be as pronounced as freshly ground ones.
- Measure out Liquid Honey using a glass measuring cup. You should choose a type of honey that you know you like. In my recipe I have used Nature Nate's 100% Raw & Unfiltered Honey.
- Measure out 70 ml of Wine. For this recipe, you should chose a wine that you know you like. It does not matter if the wine has a high alcohol content (11-14%) or low alcohol content (5-10%), or is sparkling or not. In my recipe, I have used Italian Sparkling Rosa Regale Banfi Wine (7%).
- Combine all of the honey and the measured wine into a sauce pan. Cook the honey and wine mixture on very low heat, while constantly stirring with a wooden spoon. The heat should be just high enough so that the mixture begins to boil and bubbling with small bubbles after about 10 minutes being on the fire. Once the mixture starts boiling immediately remove from the fire and let it cool down until the bubbling stops. Then return back to the fire for about another 10 minutes and then remove again after boiling. This procedure of bringing to a boil and cooling should be repeated 3 times. After the 3rd time a white residue will start forming on top of the mixture. Once the white residue forms the reduction is complete. Remove it from the fire and let it completely cool for about 15 minutes. You will notice that the mixture will start to solidify back to the thick consistency of honey.
- While the mixture is cooling measure out 670 ml into a glass bowl.
- Once the honey wine mixture has cooled return it back to the fire for 2-3 minutes so that it liquefies again and becomes runny. It is not necessary to bring it to a boil at this point.
- Pour the honey-wine mixture from the sauce pan into the glass bowl with 670 ml of wine. Add all spices to the bowl and begin slowly and steady stirring the mixture with a clean wooden spoon. Stir for about 5-10 minutes until the mixture is mixed throughout. The mixing of hot honey-wine mixture with the room temperature wine and spices is what allows all of the spices to infuse their flavor into the wine, so make sure you keep mixing it for at least 5 minutes.
- Take a single sheet of coffee filter paper, place it on top of a metal mesh strainer and place the strainer on top of a bowl.
- Slowly pour the final mixture into the filter. Allow the wine to drip filter through the filter into the bowl. The coffee filter should remove all particles from the mixture and only clear wine should remain. If the first filtering does not result in clear wine, repeat the filtering process again using a clean bowl and a clean coffee filter. The filtering process may take up to 1 hour depending on the quantity of wine and the thickness and size of the coffee filter.
- Once the wine has been filtered pour it into a glass bottle and serve.
- The flavor of the wine will be at first sweet with a strong flavor of honey, and then you will get a good kick of peppery spices at the end. Enjoy.
- Please note that I have modified this recipe from the original recipe that appears in Apicius 1.1. I removed the date mash and the date pits from the ingredients list, because they were causing the wine to be overly too sweet. I used a coffee filter for filtering the wine instead of charcoal, for convenience. Charcoal will remove more spicy flavor from the wine. I might post another version with the charcoal later and report on how the flavor has changed. And I have mixed honey wine mixture with the spices right after cooking the mixture while it was hot, instead of letting it sit for 24 hours and mixing it cold. It seems that mixing them cold does not really work, because the honey wine mixture becomes too thick and does not mix well. The flavor was good without adding extra 24 hours to the process, so I decided the wait was not necessary.
Nutrition Facts : Calories 1737.3, Fat 1.9, SaturatedFat 0.5, Sodium 48.9, Carbohydrate 318.5, Fiber 7.6, Sugar 283.8, Protein 3.8
HIPPOCRAS
Hippocras is a medieval spiced wine. It was believed to be of use against many diseases. It can be served chilled either before or at the end of the meal, with the desserts. It can also be served warm. Beware that it is quite stronger than wine.
Provided by Frazz
Categories Beverages
Time 4h
Yield 5 liters
Number Of Ingredients 5
Steps:
- Mix the dry ingredients into the wine, till most of the sugar dissolves.
- Let sit for 2 hours, stirring every now and then.
- Filter the wine, eliminating all the spices, several times, so as to obtain a clear liquid. I use a cloth towel bag to filter out most of the spice, and then pass the wine in a percolating filter, that works fine.
- Bottle and let sit in a cool place for at least a couple of days. Best after a month or two.
Nutrition Facts : Calories 1462.1, Fat 0.7, SaturatedFat 0.2, Sodium 43.8, Carbohydrate 187.6, Fiber 5.3, Sugar 156.4, Protein 1.7
ISICIA OMENTATA (A KIND OF ROMAN BURGERS)
This is an Ancient Roman dish:) I cant remember exactly who taught me this, but its been a recipe in my families recipe book for ages.
Provided by Chef Otaktay
Categories < 60 Mins
Time 58m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix minced meat with the soaked french roll.
- Ground spices and mix into.
- the meat.
- Form small burgers and put pine kernels and peppercorns into.
- them.
- Put them into baking foil and grill them together with Caroenum.
Nutrition Facts : Calories 320.1, Fat 19.2, SaturatedFat 7.4, Cholesterol 85, Sodium 432.6, Carbohydrate 5.7, Fiber 0.4, Sugar 0.3, Protein 24.1
ROMAN STYLE CUSTARD
This is a recipe from a collection of recipes by a Roman named Marcus Gavius Apicius of the 4th or 5th century. The ingredients are the same as in the original recipe but I have made the instructions compatible with a modern kitchen. If you want, you may add 1 tsp vanilla but it is not a part of the original recipe.
Provided by CoffeeMom
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Whisk milk and honey together until completely blended.
- In a separate bowl, whisk eggs until frothy.
- Combine eggs and milk/honey mixture and blend well.
- Pour into an 11x7 in pan and put into a 300ºF oven. Bake for 25 to 35 minutes or until a knife inserted into the custard comes out clean.
- Enjoy!
Nutrition Facts : Calories 117.2, Fat 5.3, SaturatedFat 2.4, Cholesterol 140.7, Sodium 74.1, Carbohydrate 11.8, Sugar 8.9, Protein 6
COLUMELLA SALAD OR ANCIENT ROMAN SALAD
From Columella, Re Rustica, XII-lix You can use mint and pennyroyal both in the recipe if desired. The Ancient Romans used lettuce and rocket many plants were eaten raw-watercress, mallow, sorrel, goosefoot, purslane, chicory, chervil, beet greens, celery, basil and many other herbs.
Provided by That is Dr House to
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions: Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.
- OH yes, ahem if you don't read Latin:.
- Put savory in the mortar with mint, rue, coriander, parsley, sliced leek, or, if it is not available, onion, lettuce and rocket leaves, green thyme, or catmint. Also pennyroyal and salted fresh cheese. This is all crushed together. Stir in a little peppered vinegar. Put this mixture on a plate and pour oil over it. (Columella, Re Rustica, XII-lix).
- Nuts can be added if you like.
Nutrition Facts : Calories 311.9, Fat 14.5, SaturatedFat 8.2, Cholesterol 32, Sodium 585.7, Carbohydrate 32.5, Fiber 20.5, Sugar 1.1, Protein 20.2
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- Place the Mastic Gum in the freezer for 1 hour before grinding so that it hardens. Grind each spice separately using mortar and pestle. Keep grinding until you obtain coarse powder, similar in consistency to ground black pepper sold in stores. You can use already pre-ground spices, however the flavor infusion of the spices will not be as pronounced as freshly ground ones.
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