SC - Roman Cheesecake (Cato) from Tastes of Ancient Rome

[rudin at okway.okstate.edu]

     I used this at our Guardian feast in September.  When I tested the 
     recipe and had tasters try it out I got a lot of "bland" comments.  
     So, I upped the honey to about 1/2 cup, IIRC.  It was generally felt 
     that the poppy seeds didn't add much so I left them off of the final 
     product.  I also experimented with a lemon version, adding the juice 
     and rind of 1 lemon.  I served both at feast and both were very well 
     received.  (I also added a simple raspberry coulis on top, just for 
     fun.)  The reason I chose this recipe was that it was crustless.  Much 
     easier to prepare!!
     
     Mercedes


______________________________ Reply Separator _________________________________
Subject: SC - Roman Cheesecake (Cato) from Tastes of Ancient Rome 
Author:  <sca-cooks at Ansteorra.ORG > at SMTP
Date:    2/18/98 5:52 PM


Attached is a copy of the recipe I used to make the Roman Cheesecake. It is very
good. And not very sweet. I am sure the honey can be adjusted for those that 
have a sweet tooth. It is also good with Pine nuts!
meadhbh
     
meadhbh
     
     
     
     
     
     
     
     
     
     
     
     
Aine, Hope these recipes help. Let me know if  you need more. 
meadhbh
     
                     *  Exported from  MasterCook  *
     
                            Savillum (Cato 64)
     
Recipe By     : Ilaria Giacosa (Taste of Ancient Rome) 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese Dishes                    Dessert
     
  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1 2/3  pounds        ricotta cheese -- or other soft cheese 
   1      cup           flour
   6      tablespoons   honey
   1      whole         egg
   2      tablespoons   poppy seeds
     
Blend the cheese with the flour, 4 tablespoons of honey and the egg. Grease a 
baking pan with oil, pour in the mixture, and bake in a hot oven (400 degrees F)
for 20-30 minutes.  Cover with aluminum foil for the first 10-15 minutes so that
the surface doesn't burn.
Remove from the oven.  Drizzle the remaining honey over the surface and sprinkle
with poppy seeds.  Replace in the oven for 5 minutes. Remove and serve.
     
                   - - - - - - - - - - - - - - - - - - 
     
NOTES : It is also good with pine nuts.
     
     
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