Step into the world of ancient Rome and indulge in a culinary journey through time. The Roman Empire was renowned for its exquisite cuisine, and its desserts were no exception. In this article, we’ll take you on a delicious adventure to explore 18 exquisite ancient Rome dessert recipes that will transport your taste buds back to the Roman era.
From honey-glazed Libum with bay leaves to Spiced mustacei with wine reduction, each recipe is carefully crafted to recreate the flavors and ingredients of ancient Rome. Whether you’re a history buff or just looking for new culinary inspiration, these authentic desserts are sure to delight.
In this article, we’ll delve into the world of ancient Roman sweets and treats, exploring the origins and evolution of their most beloved desserts. So, let’s get started on this gastronomic journey and discover the sweet side of ancient Rome!
Honey-glazed Libum with bay leaves
Libum, an ancient Roman flatbread, gets a modern twist with the addition of honey glaze and fragrant bay leaves. This sweet and savory combination is perfect for a quick snack or as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup honey
– 2 tablespoons olive oil
– 2 bay leaves, fresh or dried
– 1 tablespoon water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix flour and salt.
3. Add olive oil, honey, and water to form a dough. Knead for 5 minutes.
4. Roll out the dough into a thin sheet.
5. Place bay leaves in the center of the sheet, leaving a 1-inch border around them.
6. Fold the edges over the bay leaves, forming a triangle or square shape.
7. Brush with honey glaze (mix equal parts honey and water).
8. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Spiced mustacei with wine reduction
Spiced Mustard with Wine Reduction Recipe
This rich and aromatic condiment is perfect for elevating the flavor of meats, cheeses, and crackers. Made with a blend of spices, mustard seeds, and reduced wine, this spiced mustard adds a depth of flavor to any dish.
Ingredients:
– 1/2 cup whole mustard seeds
– 1/4 cup white wine vinegar
– 1/4 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– Salt and pepper, to taste
Instructions:
1. In a small saucepan, combine mustard seeds, vinegar, red wine, brown sugar, cinnamon, and allspice.
2. Bring the mixture to a simmer over medium heat, whisking constantly.
3. Reduce the heat to low and let simmer for 10-12 minutes, or until the liquid has reduced by half and the mixture has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Strain the mustard through a fine-mesh sieve into a bowl, discarding any solids.
Cooking Time: 15-18 minutes
Fig-stuffed dulcia domestica
This recipe combines the natural sweetness of figs with the earthy flavor of sweet potatoes, resulting in a deliciously unique side dish or main course. Perfect for the fall season, this dish is sure to impress your family and friends.
Ingredients:
– 2 large sweet potatoes (Dulcia domestica)
– 1/4 cup chopped fresh figs
– 2 tablespoons honey
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like thyme or rosemary for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and poke some holes in the sweet potatoes.
3. Roast the sweet potatoes in the oven for about 45-60 minutes, or until tender when pierced with a fork.
4. While the sweet potatoes are cooking, mix together the chopped figs, honey, and olive oil in a small bowl.
5. Once the sweet potatoes are cooked, let them cool slightly. Then, slice them open lengthwise and stuff each one with the fig mixture.
6. Season with salt and pepper to taste.
7. Garnish with fresh herbs if desired.
Cooking Time: 1 hour
Almond and honey savillum
This sweet and nutty dessert is a perfect combination of crunchy almonds and soothing honey. With just a few simple ingredients, you can create a delightful treat that’s sure to satisfy your cravings.
Ingredients:
– 1 cup savillum (or sponge cake), cut into small cubes
– 1/2 cup sliced almonds
– 2 tablespoons honey
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together the honey, sugar, and salt until well combined.
3. Add the sliced almonds to the honey mixture and stir until they’re evenly coated.
4. Pour the almond-honey mixture over the savillum cubes in a baking dish.
5. Bake for 15-20 minutes or until the top is golden brown and the savillum is toasted.
6. Remove from the oven and let cool slightly before serving.
Cooking Time: 15-20 minutes
Rosewater-infused globi
Experience the exotic flavors of the Middle East with these delicate and aromatic rosewater-infused globi. A perfect treat for any occasion, these sweet and crunchy little balls are sure to impress.
Ingredients:
– 1 cup semolina flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup rosewater syrup (homemade or store-bought)
– Vegetable oil for frying
– Powdered sugar for dusting (optional)
Instructions:
1. In a large bowl, combine semolina flour, confectioners’ sugar, and salt.
2. Gradually add in rosewater syrup, mixing until a dough forms.
3. Knead the dough for about 5 minutes until smooth and pliable.
4. Divide the dough into small pieces and shape each piece into a ball.
5. Fry the globi in hot oil (350°F) for 2-3 minutes or until golden brown.
6. Drain excess oil on paper towels and dust with powdered sugar if desired.
Cooking Time: 10-12 minutes
Pomegranate-glazed placenta cake
A sweet and tangy dessert perfect for any occasion!
Ingredients:
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs, at room temperature
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup pomegranate juice
– 1 tablespoon honey
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Whisk together flour, baking powder, and salt. Add dry ingredients to the wet mixture and mix until just combined.
4. Pour pomegranate juice and honey into the batter and mix until smooth.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
6. Let cool before glazing with additional pomegranate juice, if desired.
Cooking Time: 55-60 minutes
Date and walnut-stuffed enkythoi
Enkythoi are traditional Greek pastry shells that can be filled with a variety of sweet and savory ingredients. In this recipe, we’ll fill them with a delicious mixture of dates and walnuts for a sweet treat.
Ingredients:
– 12-15 enkythoi pastry shells
– 1/2 cup chopped dates
– 1/4 cup chopped walnuts
– 1 tablespoon honey
– 1 tablespoon orange zest
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together chopped dates and walnuts.
3. Add honey and orange zest to the mixture; stir until combined.
4. Fill each enkythoi pastry shell with about 1-2 tablespoons of the date-walnut mixture.
5. Place the stuffed enkythoi on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until the pastry is golden brown and the filling is heated through.
Cooking Time: 15-20 minutes
Quince and honey melomakarona
These melomakarona, or Christmas cookies, are a staple of the Greek holiday season. By adding quince jam to the traditional honey and orange zest mixture, we’ve given this classic recipe a unique and delicious twist.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup honey
– 1/2 cup quince jam
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp baking powder
– 1/4 tsp salt
– Zest of 1 orange
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, mix honey, quince jam, oil, eggs, and orange zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
6. Bake for 12-15 minutes or until lightly golden.
7. Dust with confectioners’ sugar while still warm.
Cooking Time: 12-15 minutes
Walnut and honey scriblita
Scriblita, a classic Italian cookie, gets a sweet and nutty twist with the addition of walnuts and honey.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsalted butter, softened
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon vanilla extract
– 1/2 cup (60g) chopped walnuts
– 2 tablespoons honey
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter and mix until a crumbly mixture forms.
4. Beat in egg and vanilla extract until well combined.
5. Fold in chopped walnuts and honey until the dough comes together.
6. Drop by tablespoonfuls onto prepared baking sheet, leaving about 2 inches (5 cm) between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Ancient Roman honey fritters
In ancient Rome, honey was a prized ingredient and these sweet fritters were a popular treat at social gatherings. These delicate treats are still enjoyed today for their unique flavor combination of honey, wine, and spices.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup honey
– 1/4 cup dry white wine
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– Vegetable oil for frying
– Powdered sugar for dusting (optional)
Instructions:
1. In a bowl, whisk together flour and spices.
2. Gradually add honey and wine, mixing until a smooth batter forms.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat.
4. Drop tablespoon-sized portions of the batter into the oil.
5. Fry for 2-3 minutes on each side, or until golden brown.
6. Drain fritters on paper towels and dust with powdered sugar (if desired).
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Cinnamon-dusted must bread
A sweet and indulgent twist on the classic monkey bread recipe, this cinnamon-dusted version is perfect for breakfast or a snack.
Ingredients:
– 1 can of refrigerated biscuits (8 count)
– 1/2 cup granulated sugar
– 2 tablespoons ground cinnamon
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a small bowl, mix together sugar and cinnamon.
3. Open the can of biscuits and separate each biscuit into 8-10 pieces.
4. Roll each piece into a ball and then flatten slightly into a disk shape.
5. Dip each dough disk into the melted butter, coating evenly, then roll in the cinnamon-sugar mixture to coat.
6. Place coated monkey bread onto a baking sheet lined with parchment paper, leaving about 1 inch of space between each piece.
7. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Cheese and honey-filled savillum
Sweet and savory come together in this delightful Cheese and Honey-filled Savillum recipe! This flaky pastry is filled with melted cheese and drizzled with warm honey, making it the perfect treat for any time of day.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1/2 cup grated cheddar cheese
– 1 tablespoon unsalted butter, melted
– 1 tablespoon pure honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. In a small bowl, mix together the grated cheese and melted butter.
4. Spread the cheese mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Drizzle the warm honey over the cheese filling.
6. Fold the sides of the pastry up over the filling, then roll into a neat log shape.
7. Place on a baking sheet and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Grape must pancakes
Start your day with a delicious and unique breakfast treat by incorporating grape must into your pancake batter. This sweet and fruity twist on traditional pancakes is perfect for a special occasion or just a weekend morning.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup grape must (see note)
– 1 large egg
– 1 tablespoon butter, melted
– Fresh grapes, sliced (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add grape must, egg, and melted butter to the dry ingredients. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on pancake size)
Note: Grape must can be found in some specialty stores or online. If you can’t find grape must, you can substitute with a mixture of equal parts honey and grape juice.
Layered honey and sesame pastries
These flaky pastries are filled with a honey-sesame spread, providing a perfect balance of textures and flavors. Perfect for a snack or as a dessert topping.
Ingredients:
– 1 package puff pastry, thawed
– 1/4 cup sesame seeds
– 2 tablespoons honey
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
3. In a small bowl, mix together sesame seeds and honey until well combined.
4. Spread the honey-sesame mixture evenly over one half of the pastry, leaving a 1/2-inch (1 cm) border.
5. Fold the other half of the pastry over the filling to form a triangle or rectangle shape.
6. Use a fork to crimp edges and create a decorative pattern.
7. Brush tops with softened butter.
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Almond-stuffed dates with garum
This ancient Mediterranean recipe combines the natural sweetness of dates with the savory flavor of garum, a fermented fish sauce. The result is a unique and addictive snack that’s perfect for any gathering.
Ingredients:
– 12 pitted Medjool dates
– 1/4 cup sliced almonds
– 2 tablespoons garum (fermented fish sauce)
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a small bowl, mix together sliced almonds and honey until well combined.
3. Stuff each date with the almond-honey mixture, filling as much of the date as possible.
4. Place stuffed dates on a baking sheet lined with parchment paper.
5. Drizzle garum over the dates, making sure they’re evenly coated.
6. Sprinkle with salt to taste.
7. Bake for 10-12 minutes or until the almonds are lightly toasted and fragrant.
8. Remove from oven and let cool before serving.
Cooking Time: 10-12 minutes
Pear and honey patina
This sweet and savory patina is a perfect side dish or dessert to impress your guests. With the combination of tender pears, caramelized honey, and crispy thyme, this recipe is sure to become a new favorite.
Ingredients:
– 2-3 ripe pears (Bartlett or Anjou), peeled, cored, and sliced
– 1/4 cup honey
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the sliced pears and cook for 5 minutes, or until tender and lightly caramelized.
4. Stir in the honey and thyme leaves. Season with salt to taste.
5. Transfer the pear mixture to a baking dish and bake for 15-20 minutes, or until the honey is bubbly and slightly caramelized.
6. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Ancient Roman cheesecake with bay
A sweet and savory twist on the classic cheesecake, this recipe combines rich cream cheese with the pungency of bay leaves to create a unique dessert that would have pleased even the most discerning Roman palate.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup honey
– 16 oz cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh bay leaves
– 2 large eggs
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together graham cracker crumbs and honey until well combined.
3. Press mixture into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat cream cheese until smooth. Add Parmesan cheese, bay leaves, eggs, and vanilla extract. Mix until well combined.
5. Pour cheesecake batter over crust.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 45-50 minutes
Spelt flour libum with ricotta
Libum is an ancient Roman dessert that combines sweet and savory flavors. This recipe uses spelt flour to create a delicate pastry filled with creamy ricotta cheese.
Ingredients:
– 1 cup spelt flour
– 1/4 cup confectioner’s sugar
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup whole milk ricotta cheese
– 1 tablespoon honey
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together spelt flour, confectioner’s sugar, and salt.
3. Add melted butter and stir until mixture forms a ball.
4. Divide dough into 6-8 equal pieces. Roll each piece into a ball and then flatten slightly into disks.
5. Place a tablespoon of ricotta cheese in the center of each disk. Fold edges up to form a triangle, pressing gently to seal.
6. Brush tops with beaten egg and bake for 15-20 minutes, or until golden brown.
7. Drizzle with honey before serving.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the sweet treats of Ancient Rome! This article presents 18 exquisite dessert recipes that were popular during the Roman Empire. From honey-glazed Libum with bay leaves to Quince and honey melomakarona, each recipe is a unique take on traditional desserts. With ingredients like almonds, walnuts, dates, and pomegranates, these ancient sweet treats are sure to delight modern palates. Whether you’re looking for something classic or innovative, this collection of recipes has something for everyone. So go ahead and transport yourself back in time with these authentic Ancient Roman dessert recipes!
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