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

[Maddie Teller-Kook]

I like the addition of the rasberry coulis.... very much love
rasberries. the lemon sounds good as well.  I agree with you on the
poppy seeds. Try some toasted pine nuts... they are wonderful with this.

meadhbh


rudin at okway.okstate.edu wrote:
> 
>      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
> 
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> 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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