Wild Beetroot Soup

2 cups water or veg. stock
1/3 cup diced onion
1 cup roughly chopped carrots
2 1/2 cups roughly chopped beets
2 cups milk or almond milk
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. dried mint leaves
1/8 tsp. dill weed
1/8 tsp. thyme

Boil the beets, carrot, and onion in the water, until beets and carrots are soft. Transfer to a blender and blend until it's a thick liquid. Return to stove, over low heat.  Add the milk and seasonings. Stir until heated through.

Carrot and Onion Flan

1 onion
1-2 Tbls. butter
2 1/2 cups carrots, chopped into 1" pieces
4 eggs
1/2 cup half and half
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed mint leaves

Thinly slice the onion. Place in a pan over med-low heat with butter and cover, stirring occasionally. When the onions are soft, remove cover and continue to cook, stirring occasionally, until the onion pieces are browned.

At the same time, boil the carrot pieces in salted water, until the fat piece of carrot are easy to stab with a fork.

Drain the carrots and puree with the half and half, making it as smooth as you can get it.

Preheat oven to 325 F.

Butter a pie tin and spread the onion evenly over the bottom.

Beat together the eggs, carrot puree, salt, pepper, and mint. Pour evenly over the onions.

Place the pie tin in a larger pan with water in it. Bake until it is a set custard, and a toothpick or knife inserted in the center comes out clean, about 60 minutes.

Apothermum

This is an ancient Roman dish.

Makes 2 servings.

1/2 cup farina (if you can't find plain farina, use unflavored cream of wheat or malt-o-meal)
1 cup water
1 Tbls. pine nuts
2 Tbls. blanched almonds
2 Tbls. raisins
1/4 cup prune juice or grape juice
dates
figs
extra nuts of desired variety

Simmer the juice over low heat until it is reduced to half. Set aside.

Over low heat, whisk together the farina and water. Add the pine nuts and almonds. Cook, stirring, until it reaches desired thickness. (I like it really thick and solid, some want it thinner.)

Stir the raisins and juice into the farina.

Mince the dates and figs, and crush the nuts. Serve in bowls with the fruit and nuts on top.


I  got together with Zappy to do some experimental Roman cooking. We were not very satisfied with  the results of the dish apothermum and I immediately began thinking of what to change.

 The recipe we used interpreted apothermum as a pudding. I found a second recipe that considers it a sauce for meat! However, in the original text, apothermum is in the minced dishes chapter, not the sauce chapter. The two different translations are interesting. One recipe comes up with forcemeats, the other says nuts and fruit. (Latin is weird because isn't it all, "We're pretty sure this word means this" because there are no original speakers?)

Here are the recipes:


Pudding recipe

Spelt or Farina Pudding

Apothermum

Boil spelt with Tor. pignolia nuts and peeled almonds1 [G.‑V. and] immersed in boiling water and washed with white clay so that they appear perfectly white, add raisins, flavor with condensed wine or raisin wine and serve it in a round dish with crushed2 nuts, fruit, bread or cake crumbs sprinkled over it.3

1 V. We peel almonds in the same manner; the white clay treatment is new to us.
G.‑V.: and — which is confusing.
2 The original: confractum — crushed, but what? G.‑V. pepper, for which there is neither authority nor reason. A wine sauce would go well with it or crushed fruit. List. and Goll. Breadcrumbs.
3 This is a perfectly good pudding — one of the very few desserts in Apicius. With a little sweetening (supplied probably by the condensed wine) and some grated lemon for flavor it is quite acceptable as a dessert.

For clarification, the blue text in the first recipe are extrapolations added to the recipe by the translator.  The footnotes are also by the translator, and some refer to the text of a different translation.

Sauce recipe
To make Apothermum: Boil spelt with small nuts and blanched almonds. The almonds should previously been have been soaked in water with the chalk used as polish, so that they are perfectly white. To this add raisins and defritum or raisin wine. Sprinkle with ground pepper and serve in a bowl [with prepared forcemeats].

 Latin text:
10. Apothermum sic facies: alicam elixa nucleis et amygdalis depilatis et in aqua infusis et lotis ex creta argentaria, ut ad candorem pariter perducantur. cui ammiscebis uvam passam, caroenum vel passum, desuper ‹piper› confractum asparges et in boletari inferes.

As you see, the first recipe says that it's spelt or farina. Not sure where they're getting the farina bit, but, in my opinion, that would provide a way better texture than the boiled spelt berries that we tried the first time.

I looked up raisin wine to determine exactly what I needed to try for (because I don't use  alcohol), and it's a sweet dessert wine. Defritum is a sweet syrup made by reducing grape juice (hence the translation into "condensed wine").

I like that the second recipe says small nuts, which may not need to be pine nuts. Is "small nuts" the actual ancient Roman name for pine nuts? The translator for the first recipe seems obsessed with pine nuts because he specifies them pretty much anytime nuts are mentioned.

The nuts, fruit, bread or cake crumbs bit from the first recipe is hypothesized by the translator; so apparently no one really knows what the crushed stuff is that goes on the dish. I like the nuts/fruit idea.

I liked it. It is like eating fancied-up cream of wheat, which is basically exactly what it is.

Cranberry Corn Bread

1/2 cup butter
3 Tbls. sugar
1 1/4 cup fresh or frozen cranberries
1 cup flour
1/2 cup applesauce
1/4 cup honey
1/2 cup corn meal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 Tbls. minced candied ginger, or 1/2 tsp. ground ginger


Preheat oven to 350 F.

Melt 1/4 cup butter (1/2 stick) in a pan over medium heat. Add the sugar, stirring to dissolve. Add cranberries. Let cook, stirring, until the cranberries are all cracked up. Pour this mixture into a bread loaf pan (5"x9"), distributing evenly over the bottom.

Stir together flour, corn meal, baking powder, baking soda, salt, and ginger.

Beat together the remaining butter, applesauce, and honey, until the butter is in small chunks. Beat in the eggs one at a time. Slowly beat in the flour mixture, until combined. Spoon into the pan over the cranberries, spreading evenly and smoothing the top.

Bake for 30-35 minutes, or until a tester comes out clean. Let cool for 15 minutes before inverting to remove from pan.

Roasted Apples

apples
olive oil
cornstarch
salt
pepper

Cut the apples into medium-thin slices, removing the core. Soak them in water for 10 minutes.

Preheat oven to 425. Drain the apples and coat them with cornstarch. Arrange in a single layer, not touching, on a baking sheet. Drizzle with at least 2 Tbls. of olive oil (or really, any vegetable oil). Sprinkle with salt and pepper to taste.

Bake for 15 minutes. Flip the fries and rearrange, then bake for 5 more minutes.

My goal is to get them crispy like fries. Sometimes this doesn't happen and I'm not sure why, but they are very tasty either way.

Plum and Almond Cake

12 oz. plums
2 Tbls arrowroot powder
1 cup flour
1/2 cup almond meal
2 tsp. baking powder
1/4 tsp. salt
1/2 cup applesauce
1 egg
1/2 cup milk
1/2 cup honey
1/4 tsp almond extract
1/4 cup chopped almonds

Preheat the oven to 375 F. Grease and flour a 9-inch cake pan.

Remove the pits and roughly chop the plums. Combine them with the arrowroot powder in a small bowl and set aside.

In a large bowl, stir together the flour, almond meal, baking powder, and salt.

In a separate bowl, combine the applesauce, egg, milk, honey, and almond extract. Whisk to blend thoroughly.

Add the wet ingredients to the flour mixture and whisk until just combined.

Pour the batter into the prepared pan. Gently place the plum mixture evenly over the entire top of the batter. Since the plums will displace the batter, it is important to make an even layer as you put it down. Put the plums all the way to the edge. Sprinkle the chopped almonds on top.


Bake the cake for 45-50 minutes, or until a tester inserted in the center of the cake comes out clean.

Damson Jam

Makes just under 1 quart.

3 cup damson plums, pitted and coarsely chopped
1/3 cup honey or a mix of honey and pure maple syrup
1/3 cup water
2 Tbls. finely grated apple, raw and unpeeled

Combine the plums, honey, water and apple in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash with a potato masher for about 15 minutes, or until thickened. Pour into prepared jars and process in a boiling water bath for 10 minutes (plus 10 for high altitude).

Damson Preserves

Not going into the entire process of canning right now. Look up tutorials if you need.

Makes just under 1 quart.

2 pounds damson plums, pitted and cut in half
1 cup honey or mixed honey and pure maple syrup
1/4 cup finely grated apple, raw and unpeeled

In a large pot, combine all ingredients. Bring to a boil over low heat, stirring frequently. When it becomes soupy, increase heat and bring to a full boil.

Stir slowly as it cooks for 15 to 20 minutes. It will thicken and darken. Try to get it up to 220 F. (I gave up after it refused to get past about 205 F.)

Pour into prepared canning jars, giving at least 1/4 inch of headspace. Seal and process for 10 minutes in a boiling water bath. (add 10 more minutes if at high elevation).

Apple and Damson Pie

1 uncooked pie crust

3 cups chopped apples
3 cups chopped damson plums
1/2 cup sugar
1/4 cup flour (any kind)
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 350 F. Mix all ingredients together. Place in pie crust, evening out the top. Crimp the edges of the crust. Bake for 30-40 minutes.

Basic Pie Crust

For double crust:

3/4 cup butter
 2 cup flour (whole wheat, white wheat, whole wheat pastry)
1/2 cup water
1/4 tsp. salt

For single crust:
6 Tbls. butter
1 cup flour (white wheat, whole wheat pastry)
1/4 cup water
1/8 tsp. salt

Cut the butter into the flour until it's crumbly and there's no dry powder.

Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough.

Roll out on a piece of waxed paper dusted with flour. Use flour as necessary on top and bottom to prevent sticking. Roll to 1/8".

Dust the pie tin with flour. Use the waxed paper to flip the crust over into the pie tin. Trim the edges and fill in any holes, etc.

To bake the crust alone, bake at 350 F for 27 minutes. Otherwise, follow pie recipe instructions.

Arrowroot and Redcurrant Sauce

1/2 cup water
1/4 cup redcurrant jelly
2 tsp. arrowroot powder
2 tsp. water

Whisk together the 1/2 cup water and jelly over medium-high heat. In a small bowl, stir together the arrowroot and remaining water.  When the jelly mixture begins to boil, whisk the arrowroot mixture into it. Let boil for a few minutes, whisking, until the arrowroot is all dissolved, and the sauce becomes thick.

Serve warm.

Damson Crumble

5 cups of damson plums, pitted and quartered
1/4 cup brown sugar
1/4 cup flour (any kind)

1 cup flour (white wheat, whole wheat pastry, or oat flour)
3/4 cup rolled oats
2 Tbls. honey
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
1/4 cup butter, melted

Preheat oven to 375 F.

Stir together the plums, brown sugar, and flour. Pour into a 9" baking pan.

Stir together the flour, oats, salt, and cinnamon. Stir in the honey, egg, and melted butter. Crumble by hand over the top of the fruit. Bake for 40 minutes.

Blackcurrant Sauce

 

1/2 cup half-and-half
1/4 cup blackcurrant preserves

Blend these together until smooth. Chill before serving.

Apple and Wild Plum Crumble

Filling:
3 cups chopped apples

3 cups chopped plums

1/4 cup brown sugar

1/2 tsp. ground ginger

Topping:
1/2 cup flour (whole wheat, whole wheat pastry, white wheat, or oat flour)

3/4 cup nut flour
1 cup rolled oats
1/4 cup honey

1/4 cup butter, cold, cut into small pieces

Preheat oven to 375 F. 

Stir together the apples, plums, brown sugar, and ginger. Put in a 9" baking dish. Stir the oats, flour, and nut flour together. Cut in the honey and butter until there are no more large chunks. Sprinkle the topping over the fruit. 

Bake for 30 minutes.

Oat Crust for Pies and Tarts

 

 

This rich and hearty crust is well-suited for savory pies, and adds a rustic texture and nutty oat flavor to sweet pies.

3/4 cup flour

3/4 cup rolled oats
1/3 cup cold butter, cubed
1/4 cup sour cream or plain yogurt

Preheat oven to 350 F.

Crust: Stir together the flour and oats. Cut in the butter until crumbly and there's no dry powder. Stir in the sour cream/yogurt.

Sprinkle flour in the pie tin, then dump the dough in and press it evenly onto the bottom and sides. It can be baked now, or chilled for a sturdier crust.

 

For a half-baked crust, when the filling is to be baked for 30 minutes or less, bake the crust alone for 10 minutes. For a fully baked crust, bake alone for 15-20 minutes. If the crust does not need to be pre-baked, use the baking time for the pie filling recipe.

Cherry Conserve

 

1 1/2 cups pitted cherries with juice
1/4 cup chopped nuts
1/2 cup honey
1/2 tsp. arrowroot powder

Combine cherries and juice with the nuts and honey. Let sit for 1 hour at room temperature.

Put a small plate in the freezer.

Pour mixture into a large pot and stir in the arrowroot powder. Bring to a boil and boil over medium heat for 15 minutes, stirring occasionally.

To test doneness, place a spoonful of the conserve on the frozen plate and let cool for 1 minute. Test for a thick, syrupy texture and taste. If it's too runny, continue to boil and try the cold plate test every few minutes.

When finished, pour the conserve into a sanitized glass jar. Place the lid on, then turn the jar upside down. Let rest for 5 minutes, then turn back over. Let the conserve cool and thicken for 10 or more hours before use.

Strawberry Pie

1 9-inch pie crust, baked
1 quart fresh strawberries, sliced, or 2 cups fresh and 2 cups frozen
1/2 cup white sugar
3 tablespoons cornstarch or arrowroot powder
3/4 cup water

 Put half of strawberries (fresh) in the baked pie crust.

Combine remaining berries (fresh or frozen) with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. Mash the berries.

 In a small bowl, stir together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, stirring constantly. Pour mixture over berries in pastry shell.

Chill thoroughly before serving.

Rhubarb and Apple Crumble

3 cups chopped rhubarb
2 medium apples, cored and chopped
1/2 cup maple syrup
1/4 tsp. ground nutmeg
1 cup whole wheat pastry flour, or white wheat flour, or whole wheat flour
2 Tbls. brown sugar
pinch of salt
1/4 cup butter

Preheat oven to 350 F.

Combine the rhubarb, apple, maple syrup and nutmeg. Pour into a 8" baking pan or pie tin.

Stir together the flour, brown sugar, and salt. Cut in the butter until it is all crumby. Sprinkle evenly over the fruit.

Bake for 45-55 minutes.

Cherry Soup

1 pound cherries, any variety, pits and stems removed
2 tablespoons apple juice, as desired for sweetness
1/4 teaspoon ground cinnamon
A pinch of ground cloves
1 cup milk or nut milk

If using canned cherries, drain out and discard the syrup. If using fresh cherries and juice comes out from pitting them, use the juice!

Blend all ingredients in a blender until smooth. Be sure to blend it thoroughly. Strain the skins out if necessary.

Serve chilled.

The soup pictured above was made with equal amounts of fresh pie cherries and fresh black cherries. A beautiful color. The black cherries were sweet enough that apple juice was not needed, and the tartness of the pie cherries added a wonderful zing to the flavor.

Quince Tart

Crust:

1/2 cup flour (whole wheat, whole wheat pastry, white wheat, or oat flour)
1/2 cup rolled oats
1/2 tsp. salt
1/4 cup cold butter, cubed
2 Tbls. cold water

Stir together the flour, oats, and salt. Cut in the butter until it's clumpy. Stir in the water. Put dough on a piece of plastic wrap and use the wrap to press it into a ball, then chill.

Preheat oven to 350 F.

Meanwhile, make the filling:

2 1/2 cups almond flour
1 cup quince jam
2/3 cup dried or candied fruit, finely chopped
1 tsp. cinnamon
2 egg yolks
1/2 cup sour cream

Mix all ingredients together.

When the crust is firm to the touch, place the ball of dough in a pie tin. Use the plastic wrap as a shield to roll or press out the dough to shape the crust in the pie tin. Press the filling evenly into the crust.

Bake at 350 for 30 minutes.

For the dried fruit, I used whole raisins, whole currants, and chopped prunes.