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Dr. Marilyn Ekdahl Ravicz Ph.D.. Crazy Feasts
BY THE SAME AUTHOR. FICTION. Requiem for Córdoba. Alexandre and Simone: the Two Musketeers. Blood, Soil and Art. Love Song for Dancing Strings. Murder as a Second Language. Alexandria: Cloud-Cuckoo-Town. Crossing to Samarkand. NON FICTION. Early Colonial Religious Drama in Mexico: From Tzompantli to Golgotha. Ken Friedman: the World that Is, the World That Is to Be. Erotic Cuisine: A Natural History of Aphrodisiac Cookery. Ergonomics for Home-based Workers: Use your Brain to Save your Body
Author’s note
1. HOW CAN A FEAST BE CRAZY?
2. ANOTHER ROMAN HOLIDAY: TRIMALCHIO’S FEAST
Side Dishes
Mulsum: Lightly Honeyed Wine
Medium to Hard-boiled Eggs with Caper-Pine nut Sauce (adapted from Apicius)
Hearts of Artichoke with Lentil Stuffing
Onion Chicken Appetizer
Pear Patina
Duck with Prune Sauce
Ham in Pastry
Roast Lamb with Savory Sauce (may serve more than 6 if fewer side dishes)
Savory Sauce/Marinade
Cabbage and Leeks
Beets in Mustard Sauce
Imperial Cheesecake
Stuffed Dates Apicius
Fried Wheat Cakes (reminiscent of a dessert from India)
3. PLATINA’S FEAST FOR RENAISSANCE HUMANISTS
Suggested Menu for a Renaissance Feast
Nuts Spiced with Balsamic Vinegar and Honey
Fresh Zucchini Salad
Anchovy Stuffed Eggs
Stuffed Lobster Tails
Sautéed Sweet and Sour Shrimp
Veal (or Chicken) Rolls
Roasted Chicken in Orange Juice
Chestnut Torta
Fried Broad Beans
Cheesy Herbed Noodles
Turnip Cake
Baked Quinces
Fragrant Rice Pudding
4. MALINCHE’S FEAST FOR THE CONQUISTADORS
A Thank-you Feast for Amerindian Foods. Antojitos or Appetizers
Quesadillas of Huitlacoche
Shrimp Ceviche with Tomatillo-Tomato Sauce
Guacamole and Warm Tortillas
Black Bean Soup
Nopalito Salad
Jicama and Shrimp Salad
Chilis Stuffed with Cheese in Tomato Broth
Turkey in Pipian (Molé) Sauce
Albondigas (meatballs) in Tomato and Chipotle Sauce
Chayote Squash with Crema
Soft Pineapple Pudding
Syrupy Pumpkin Bits
Mexican Hot Chocolate (or Coffee)
5.PANACEA FEAST WITH QUEEN WHIMS OF QUINTESSENCE
Menu for a Rabelaisian Panacea Feast. Hors d’oeuvres
Stuffed Mushrooms ‘al Moyen Age
Fresh Grapes Mixed with Greek Olives
Balles of Quintessence (Tiny meatballs)
Prosciutto Served With Figs
Spinach or Sorrel Soup
Chicken Liver Pâté and Crackers
Garlic Scalloped Oysters
Veal Stew
Prune Stuffed Roast Chicken
Beef Carbonnade
Roast Lamb with Garlic
Stuffed Onions
Lemon Rice with Currants
Asparagus Patina with Herbs
Third Course. Almond Cheesecake
Apple-Orange Tart
6. RESTORATION WEDDING: GOD’S FOOL, MERIVEL, AND CELIA, PAPER BRIDE
Menu for a Restoration Feast
Green Pea Soup
Brie and Saffron Tart
Crab Pie `a la Robert May
Baked Stuffed Salmon (May’s original recipe includes only the salmon, red wine, orange juice and slices, salt and nutmeg)
Braised Leeks and Bacon
Parsnips Vinaigrette
A Grand Compound Sallade (like a separate course, or even served with the starters)
A Dish of Stewed Prawns
Beef Brisket Hotchpot (enough for 8 with this recipe)
Fried Lamb Meatballs
Spiced Sweet Pancakes
Pistachio Cream Pudding
Whipped Syllabub This drink is more or less the final touch for the feast
7. A CRAZY TALE ABOUT RICH CAMACHO AND LOVELY QUITERIA
An Early Spanish Feast for an Important Occasion
Eggplant Salad (Clearly influenced by Moors, Jews, or both). This dish remains popular in Spain
Cold Scallops Vinaigrette
White Garlic Gazpacho with Grapes
Olla Podrida
Ham Fritters
Broad Beans with Thyme
Chicken in Saffron and Garlic Sauce
Fritters in Sweet Anise Syrup
Fig Mousse with Walnuts
Burnt Sugar Cream Custard
8. CASANOVA’S OYSTER-LADEN LOVE FEASTS
Menu for Casanova’s Oyster-Laden Feast
Oysters Baked With Blue Cheese
Artichokes Baked With Oysters
Ragout of Oysters
For the batter:
Onions Stuffed With Oysters
Ham, Corned Beef and Leek Loaf
A Peasants’ Pot (serves more than 6 if with side dishes)
New Potatoes with Dill and Parsley
Broiled Swordfish with Caviar
Gingered Apples
Buttery Orange Pudding
Sweet Frozen Cheese Dessert
9. FOUQUET’S FOLLY AND LOUIS’ REVENGE
Menu for an Early Eighteenth Century French Feast. First serving (Starter or first Entrée)
Beef Tongue in Tarragon Sauce
Tarragon Sauce
Chickpea Purée (This dish resembles hummus)
Rich Vegetable Soup
Veal Ragout with Turnips
Molded and Riced Eggs
Crab Meat Piquant
Carrot Pudding
Mixed Sallade As Entrée
Oyster-Mushroom Tart
Duck with Piquant Spice Sauce
Pears in Orange Juice
Meringue in Pastry-Baked Apples
Cream Cheese Pudding
10. HENRI ROUSSEAU’S BELLE Époque FEAST
Menu for a Belle Époque Feast
Hors d’oeuvres
Stuffed Cucumbers
Celery Root in Mustard Sauce and Mayonnaise
Pâté Maison
Ratatouille
Paella Valenciana
Tomato, Orange, Red Onion and Mint Salad
Plum Ice Cream
Crisp Plum Tart
11. FUTURIST FEAST AT THE SPONTANEOUS PALATE CAFÉ
Menu for a Futurist-Surreal Italian Feast
Cocktail: Marinetti’s Regenerator. The recipe serves one person (from the Futurist Cookbook (ibid., 163)
Holyland Antipasta
Machine-Age Delices
First Shift. Italian Seawork Composition
Sunshine Soup (This is a cold soup, especially suitable for summer days.)
Drunken Chicken in Jail (another food composition)
Sculpted Meat Carousel (will serve 8)
International Totalrice
Cubiste Vegetables and Devilish Scallops
A Simultaneous Dish
Garlic Cheese Pie
Jacketed Stickfruit
Starry Night Pie
Titillating Delights
12. HAIL AND FAREWELL!
SELECTED BIBLIOGRAPHY OF CONSULTED SOURCES
ACKNOWLEDGEMENTS
INDEX OF SEARCHABLE TERMS. Following is an index of key terms and names used in this book. Please use the “search” function on your e-reader to locate all instances where these terms are used
