Hello and welcome to Romance Recipes! Every week I will introduce you to a new author and a new recipe! Two of my favorite things! This week I am featuring Crimson Romance authors as part of their Amazon Kindle Daily Deal where you can buy a different Crimson release each day for only $0.99!!! Today’s Daily Deal feature is Morgan O’Neill, and her recipe for Savillum (Roman Cheesecake) along with an introduction to her paranormal romance, Love, Eternally! Please join me in welcoming Morgan and savor her recipe for Savillum as you read about her new book for the great low price of $0.99!
Recipe: SAVILLUM (ROMAN CHEESECAKE). Cheesecake is a Roman invention. The cooks of ancient Rome had two versions: the unsweetened libum and the sweet dessert called savillum. Part of the mensa secunda, or “second meal,” in the Roman dinner, this ancient dessert was sweetened with honey, since the Romans had no cane or beet sugar. The cheese used was similar to the ricotta cheese of today. Many cooks in modern-day Italy still use ricotta in their cheese pies and puddings.
Ancient Recipe Version: Mix half a pound of flour with two and a half pounds of cheese, one-quarter of a pound of honey, and an egg. Cook in a greased earthenware mold, tightly covered. After it is done, pour honey over it, and sprinkle it with poppy seeds.
Modern Italian Crostata di Ricotta: This is quite the recipe, but it is absolutely delicious. Makes one nine-inch cheese pie.
You will need a 9 by 1 1/2 inch spring-form cake pan.
Pastry Crust (Pasta Frolla)
2 cups unsifted all-purpose flour
12 (twelve) tablespoons butter, at room temperature but not soft
4 egg yolks
1/4 cup sugar
3 tablespoons dry Marsala wine
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
5 cups ricotta cheese (2 1/2 pounds)
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon freshly grated orange peel
4 egg yolks
1 tablespoon white raisins
1 tablespoon diced candied orange peel
1 tablespoon diced candied citron (optional)
2 tablespoons slivered, blanched almonds or pine nuts
1 egg white mixed with 1 tablespoon of water
Pastry Crust: Place all ingredients in a large mixing bowl and mix at low speed with a paddle attachment until they are just combined. The dough can be rolled out at once, but if it is oily, refrigerate it for one hour, or until it is firm but not hard.
Preheat oven to 350 degrees. Break off about 1/4 of the dough, dust lightly with flour and cover with wax paper or plastic wrap; set aside in the refrigerator. Shape remaining dough into a ball and place on a lightly floured board, then roll it out into a disk about 1/8 inch thick and at least 11 inches across. Lightly butter the bottom and sides of the spring-form pan. Lift the pastry off the board and gently press into the bottom and around the sides of the pan; trim off any excess pastry around the top. Bake at 350 degrees for 10 minutes, then remove from oven. While this is baking, unwrap the refrigerated remaining pastry, place it on a lightly floured board, and roll it out into a rectangle about 12 inches long. Using a sharp knife, cut it into long, even strips about 1/2 inches wide.
Ricotta Filling: Combine the ricotta cheese with 1/2 cup sugar, 1 tablespoon flour, 1/2 teaspoon salt, the vanilla, grated orange peel and egg yolks, and beat until they are thoroughly mixed. Stir in the raisins and candied fruit. Spoon this filling into the partially baked crust in the spring-form pan, spreading it evenly with a rubber spatula. Sprinkle the top with slivered almonds or pine nuts, then criss-cross the pastry strips across the pie top to make a lattice design. Brush the pastry strips with the egg-white-and-water mixture. Bake on the middle shelf of the oven for 1 to 1 1/4 hours, or until the crust is golden and the filling is firm.
Remove the pie from the oven and set it on a large jar or wide-mouthed coffee mug, then slide off the outside rim of the pan. Cool the pie on a wire cake rack, leaving the bottom disk of the pan in place. If you wish to remove the disk before serving, wait until the pie is cool, loosen the bottom with a metal spatula, and carefully slide the pie off the disk and onto a round serving plate. The ancient Romans (and modern Italians) enjoyed serving this pie with fresh fruit, like grapes.
In Morgan O’Neill’s Roman time travel series, a twenty-first century, flute playing heroine journeys to dangerous and barbaric fifth century Rome, where she meets a Roman military commander. Sparks fly and enemies give chase. Will love conquer all?
Our hero, Quintus Magnus, has just heard a mysterious “phantom” melody playing in accompaniment with music being performed by Horace, Emperor Honorius’s slave-flutist. Our time traveling heroine, Gigi Perrin, is just about to “make her appearance” in ancient Rome.
Magnus squinted. Was it his imagination, or had the air begun to sparkle where Horace stood? Rubbing his eyes, he cursed the effects of too much wine. This odd air reminded him of trips to his family’s salt mines, where the briny haze twinkled in torchlight, and he could smell it, taste it for days afterward, like tears upon his tongue.
By now, the extraordinary melody had faded, but something was still decidedly odd. Magnus studied the flutist’s glimmering robes, the sparkles whirling around his brow. Was this a dream? Was no one else seeing this?
Horace placed his silver flute to his lips, listening as the phantom melody rose again. He tried a few notes, his attempt rough and too slow. Frowning, he took a deep breath and blew true. For a long moment, the music meshed.
Troubled, Magnus looked at Princess Placidia, but she was conversing with several young women. The crowd once again grew lively, unaware of the strangeness he perceived.
When Horace let out a yelp, Magnus spun back around. The flutist was nowhere to be seen.
Magnus warily cast his glance about the room, looking for the absent musician, but the sound of a gasp brought his attention back to the pulpit. The air sparkled as before, but now a woman appeared, ethereal, glittering like the stars.
Magnus’s chest tightened.
She turned and stared at him, clutching a golden flute.
The air cleared and he let out his breath as she came into focus. Her wide green eyes blazed with an emerald fire, the whites so clear they held a tinge of palest blue. Her body was slim, her bearing regal, and he was instantly aware of her slightest movements: the trembling of her fingers, the sudden flicker of doubt in her beautiful gaze.
Her vulnerability unleashed a thunderbolt that surged straight to his heart.
Writing as Morgan O’Neill, Cary Morgan Frates and Deborah O’Neill Cordes specialize in recreating pivotal moments in history, epic adventure, and romance – with a time travel twist. LOVE, ETERNALLY is the first novel in their Roman time travel series.
Thank you for joining us for another Romance Recipe! I hope you’ll stop by next week to meet another author, try a new recipe and read a new book!