Special Dinner: May 2014

June 6, 2014 § 1 Comment

For the 2014 special dinners, Mr. E suggested we should look at some of the less often used cookbooks in our household for inspiration. The May cookbook is The Classical Cookbook. It presents recipes from Ancient Greece and Rome and adds a version that’s adapted to the modern kitchen.

We had honey-glazed shrimp (a Greek recipe) as starter. They were very sweet, but not overly so. Mr. E did comment that all of the recipes he made for this dinner took a surprisingly large amount of honey. I guess the ancient Mediterraneans had a sweet tooth. πŸ™‚

For the main course, Mr. E made a cold Roman chicken and sausage salad with nuts and cucumbers and molded in a shell of bread. (The recipe actually called for sweetbread – brains – but Mr. E used sausage instead.) The bread shell didn’t settle very well, but the salad still tasted good. The combination was a little different due to the dressing made with honey, wine, mint and coriander. Certainly not what we’d associate with Italian cooking nowadays. We also had mushrooms cooked in honey and wine as a side.

Lastly, there was a pear patina, a custard-like sweet dish flavored with pear and sweet wine. It reminded me of pancake, so I suppose you could call it flourless pancake as well. Very delicious, in any case, and, very aptly, washed down with wine.

May 2014 Special Dinner

It would’ve been nice to deck the table with an ancient Greek / Rome theme as well, but I’m afraid I don’t have the brain power at the moment. I did pick our blue napkins with Greek key meander at the perimeter, though, and used wooden chargers and hand-blown glass dessert plates for a dash of rusticity, if that’s even a word. πŸ™‚

May 2014 Table

All in all, some of the flavor combinations aren’t typical for the 20th and 21st century Western tastes, but we enjoyed this dinner immensely nevertheless. Definitely a keeper!


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