The final recipe for the ancient holiday dinner menu is a dessert that stands the test of time. Presenting in a very lovely manner, the hazel-walnut honey custard is the perfect dessert that represents the ancient world and satisfies modern sensibilities. Nutty, sweetened with honey, visually pleasing and, of course, easy to prepare, make this dessert a part of whatever holiday menu you might choose.

You’ll notice, of course, that this dessert is sweetened with honey. For the ancient Greeks honey was considered the food of the Gods. Praised by Homer in the Iliad and Odyssey and philosophical writings of Plato and Aristotle, honey found its way into many ancient texts, myths and legends. The Romans continued the practice of apiculture, using honey for both dietary and health requirements.

According to The Philosopher’s Kitchen, where we found the recipe for this Hazel-Walnut Honey Custard walnuts were a child’s plaything. They were also found in this recipe, which comes from an ancient Roman cookbook.

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Hazel-Walnut Honey Custard

Ingredients

¼ cup walnuts
¼ cup blanched hazelnuts
2 cups whole milk
¼ ground nutmeg
Pinch of ground allspice
Pinch of freshly milled five-color peppercorns
¼ cup plus 2 tablespoons honey
Pinch of salt
3 large eggs
1 large egg white
3 tablespoons nut liqueur (frangelico or amaretto)

Directions

1. Finely grind the walnuts and hazelnuts in a food processor. Toast the nut mixture in a small dry nonstick skillet over medium heat for 2-3 minutes, until golden. Reserve 2 tablespoons.

2. Place the remaining toasted nuts and the milk, nutmeg, allspice, and pepper in a saucepan and bring to a low boil over medium-low heat. Gently simmer the mixture for 10 to 12 minutes to reduce the milk and infuse the flavors. Remove from the heat and stir in ¼ cup honey and the salt. Allow to cool to room temperature.

3. Preheat the oven to 325 degrees. Lightly grease six ½ cup ramekins and place them in a deep baking pan.

4. In a small bowl, beat the eggs and egg white, and then whisk them into the milk custard until well incorporated. Pour the custard into the ramekins. Fill the baking pan with hot water until it reaches three-quarters of the way up the ramekins. Cover the pan with aluminum foil.

5. Bake in the center of the oven until set and firm, about 30 minutes. Turn off the heat but leave the ramekins in the oven for another 10-15 minutes.

6. While the custard is cooling in the oven, make the sauce. Mix the remaining 2 tablespoons of honey with the liqueur in a small bowl.

7. Serve the custards in the ramekins, or if you prefer, invert each onto a plate and then invert again onto a serving dish so that it rests golden side up. Drizzle with the honey liqueur mixture and top with the reserved toasted nuts.

According to the cookbook The Philosopher’s Kitchen, the Etruscans, who settled the west coast of Italy in the 8th century BCE, made thick dough from ground grains that was baked under hot cooking ashes and then tipped with oils and herbs. The Romans called this bread panus focus. We know this bread as foccacia. It is one of the simplest breads to bake and its versatility has made it extremely popular in the past 10 years.

Many regions of Italy have their own variety of flavorings that are add to their focaccia. Various versions of focaccia can also be found in other parts of the world. For example, in Burgundy, they call this bread foisse or fouaisse. In other areas of France it is known as fougasse.

In Italy, for many centuries it has had an association with Christmas Eve and Epiphany. It is no wonder that this simple, versatile, ancient bread has found its way onto the ancient holiday dinner menu. Using dried herbs and olive oil to season it, the focaccia is the perfect accompaniment to seared beef with lemon-herb crème fraiche.

The ancient holiday menu was adapted from The Philosopher’s Kitchen by Francine Segan. The focaccia recipe is one that we’ve used for years and it is from Vegetarian Cooking for Everyone by Deborah Madison. The recipe is not intimidating and it makes “one plump little focaccia”. Now, what could be better than a plump, flavorful, little focaccia cut, lathered with lemon-herb crème fraiche and topped with seared beef?

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Focaccia

Ingredients

1 ¼ cup warm water
2 teaspoons active dry yeast
½ teaspoon sugar
1 teaspoon salt
2 tablespoons fruity olive oil, plus extra for the top
2 ½ to 3 cups all purpose flour
1 ½ teaspoons sea salt

Directions

1. Dissolve the yeast and sugar in 1/4 cup warm water in a small bowl and set aside until bubbly. Oil a bowl for the dough.

2. In a mixing bowl, combine 1 cup warm water with the proofed yeast. Add the salt, oil and as much flour as the dough will hold. Combine using the hook attachment, for about 5 minutes

3. Place in the oiled bowl and let rise for about 45 minutes or until doubled in size.

4. Turn out the dough and roll it into a circle or oval, about ½ inch thick. Leave it whole or slash it decoratively in several places. Place on the back of a sheet pan that has been lined with parchment or on a baking stone that has been dusted with cornmeal.

5. Brush the dough with olive oil and sprinkle with salt, marjoram and rosemary.

6. Cover and let rise again for about 30 minutes.

7. Preheat oven to 400. Place the bread the middle of the oven and bake until the bread is browned, about 30 minutes. To develop a crisp crust, spray the bread with water two or three times during the first 10 minutes in the oven.

According to the cookbook The Philosopher’s Kitchen, the Etruscans, who settled the west coast of Italy in the 8th century BCE, made thick dough from ground grains that was baked under hot cooking ashes and then tipped with oils and herbs. The Romans called this bread panus focus. We know this bread as foccacia. It is one of the simplest breads to bake and its versatility has made it extremely popular in the past 10 years.

Many regions of Italy have their own variety of flavorings that are add to their focaccia. Various versions of focaccia can also be found in other parts of the world. For example, in Burgundy, they call this bread foisse or fouaisse. In other areas of France it is known as fougasse.

In Italy, for many centuries it has had an association with Christmas Eve and Epiphany. It is no wonder that this simple, versatile, ancient bread has found its way onto the ancient holiday dinner menu. Using dried herbs and olive oil to season it, the focaccia is the perfect accompaniment to seared beef with lemon-herb crème fraiche.

The ancient holiday menu was adapted from The Philosopher’s Kitchen by Francine Segan. The focaccia recipe is one that we’ve used for years and it is from Vegetarian Cooking for Everyone by Deborah Madison. The recipe is not intimidating and it makes “one plump little focaccia”. Now, what could be better than a plump, flavorful, little focaccia cut, lathered with lemon-herb crème fraiche and topped with seared beef?

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Focaccia

Ingredients

1 ¼ cup warm water
2 teaspoons active dry yeast
½ teaspoon sugar
1 teaspoon salt
2 tablespoons fruity olive oil, plus extra for the top
2 ½ to 3 cups all purpose flour
1 ½ teaspoons sea salt

Directions

1. Dissolve the yeast and sugar in 1/4 cup warm water in a small bowl and set aside until bubbly. Oil a bowl for the dough.

2. In a mixing bowl, combine 1 cup warm water with the proofed yeast. Add the salt, oil and as much flour as the dough will hold. Combine using the hook attachment, for about 5 minutes

3. Place in the oiled bowl and let rise for about 45 minutes or until doubled in size.

4. Turn out the dough and roll it into a circle or oval, about ½ inch thick. Leave it whole or slash it decoratively in several places. Place on the back of a sheet pan that has been lined with parchment or on a baking stone that has been dusted with cornmeal.

5. Brush the dough with olive oil and sprinkle with salt, marjoram and rosemary.

6. Cover and let rise again for about 30 minutes.

7. Preheat oven to 400. Place the bread the middle of the oven and bake until the bread is browned, about 30 minutes. To develop a crisp crust, spray the bread with water two or three times during the first 10 minutes in the oven.

Let the countdown begin. It is December 7th and with Christmas 17 days away thoughts of holiday foods swirl in our heads. Who-pudding and roast beast; sugar plums, roast geese. We may not be able to share recipes for these foods from How the Grinch Stole Christmas, Twas the Night Before Christmas and Scrooge, but we can help you prepare for your Christmas feast.

Over the next 17 days we will maintain our regularly scheduled posts: Tartlicious Tuesdays, Worldly Wednesdays and Fudofinds Fridays. However, on the other days we will bring to you the recipes to create three separate Christmas menus. Our first menu brings the ancient world to our tables for a winter feast.

In the book The Philosopher’s Kitchen by Francine Segan you will find menus for various occasions. We loved the winter buffet menu, but shortened by omitting two of the meat dishes so that it is manageable and carefree. While this menu wasn’t necessarily one that the ancient Greeks or Romans prepared during their winter holidays, these foods are a perfectly suited for your holiday celebration. You will find the ingredients seasonally appropriate and fairly inexpensive. This menu is light, yet satisfyingly rich in flavor.

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Let’s begin with the seared beef with lemon-herb crème fraiche. The original recipe calls for sirloin, but in the spirit of frugality and ancient resourcefulness we used a portion of a beautiful London broil that we happened to have on hand. If you have a thick cut of beef follow the recipe, sear the beef and finish it in the oven. This recipe is very easy to double.

Seared Beef with Lemon-Herb Crème Fraiche

Ingredients

4 tsp McCormick dried oregano
1 garlic clove, minced
1 tbs Bertolli extra-virgin olive oil
1 boneless sirloin about 1 ½ lbs
Salt and pepper
½ cup crème fraiche
1 tbs whole milk
1 tsp grated lemon zest
2 tsp freshly squeezed lemon juice
Etruscan foccacia

Directions

1. Combine 3 tsp of oregano, garlic and oil in a small bowl. Season the beef with salt and pepper and firmly press oregano mixture on both sides. Set aside while you make the sauce.

2. Mix the crème fraiche, milk, lemon zest, lemon juice, remaining tsp of oregano and ½ tsp salt in a small bowl. Cover and refrigerate until ready to use.

3. Head a non-stick skillet over medium –high heat. Sear the meat until cooked to the desired doneness, remove from skillet and let rest for 10 minutes. (If you have a thicker cut of beef sear for about 4 minutes on each side and finish in the oven. When beef is done remove from oven and let rest for 10 minutes.)

4. To assemble, slice meat into thin slices. Slice the foccacia into 1 inch this slices. Spread crème fraiche mixture on focaccia and top with a slice of steak. Serve immediately.

Entertaining Tip: Making your guests comfortable is important. And, while you cannot cater to each guest’s personal tastes you can make it easy for them to enjoy a meal to their liking. For this recipe we suggest that step #4 be optional. You can serve the beef on a platter separately from the foccacia and crème fraiche mixture which will allow your guests to either eat it as step 4 indicates, or in a manner to their liking as some may prefer to omit the crème fraiche mixture or some may not want the foccacia.

Let the countdown begin. It is December 7th and with Christmas 17 days away thoughts of holiday foods swirl in our heads. Who-pudding and roast beast; sugar plums, roast geese. We may not be able to share recipes for these foods from How the Grinch Stole Christmas, Twas the Night Before Christmas and Scrooge, but we can help you prepare for your Christmas feast.

Over the next 17 days we will maintain our regularly scheduled posts: Tartlicious Tuesdays, Worldly Wednesdays and Fudofinds Fridays. However, on the other days we will bring to you the recipes to create three separate Christmas menus. Our first menu brings the ancient world to our tables for a winter feast.

In the book The Philosopher’s Kitchen by Francine Segan you will find menus for various occasions. We loved the winter buffet menu, but shortened by omitting two of the meat dishes so that it is manageable and carefree. While this menu wasn’t necessarily one that the ancient Greeks or Romans prepared during their winter holidays, these foods are a perfectly suited for your holiday celebration. You will find the ingredients seasonally appropriate and fairly inexpensive. This menu is light, yet satisfyingly rich in flavor.

An Ancient Holiday Dinner

1. Seared Beef with Lemon-Herb Crème Fraiche
2. Kale with Coriander Sauce
3. Poppy Turnips
4. Etruscan Foccacia
5. Hazel-Walnut Honey Custard

Let’s begin with the seared beef with lemon-herb crème fraiche. The original recipe calls for sirloin, but in the spirit of frugality and ancient resourcefulness we used a portion of a beautiful London broil that we happened to have on hand. If you have a thick cut of beef follow the recipe, sear the beef and finish it in the oven. This recipe is very easy to double.

Seared Beef with Lemon-Herb Crème Fraiche

Ingredients

4 tsp McCormick dried oregano
1 garlic clove, minced
1 tbs Bertolli extra-virgin olive oil
1 boneless sirloin about 1 ½ lbs
Salt and pepper
½ cup crème fraiche
1 tbs whole milk
1 tsp grated lemon zest
2 tsp freshly squeezed lemon juice
Etruscan foccacia

Directions

1. Combine 3 tsp of oregano, garlic and oil in a small bowl. Season the beef with salt and pepper and firmly press oregano mixture on both sides. Set aside while you make the sauce.

2. Mix the crème fraiche, milk, lemon zest, lemon juice, remaining tsp of oregano and ½ tsp salt in a small bowl. Cover and refrigerate until ready to use.

3. Head a non-stick skillet over medium –high heat. Sear the meat until cooked to the desired doneness, remove from skillet and let rest for 10 minutes. (If you have a thicker cut of beef sear for about 4 minutes on each side and finish in the oven. When beef is done remove from oven and let rest for 10 minutes.)

4. To assemble, slice meat into thin slices. Slice the foccacia into 1 inch this slices. Spread crème fraiche mixture on focaccia and top with a slice of steak. Serve immediately.

Entertaining Tip: Making your guests comfortable is important. And, while you cannot cater to each guest’s personal tastes you can make it easy for them to enjoy a meal to their liking. For this recipe we suggest that step #4 be optional. You can serve the beef on a platter separately from the foccacia and crème fraiche mixture which will allow your guests to either eat it as step 4 indicates, or in a manner to their liking as some may prefer to omit the crème fraiche mixture or some may not want the foccacia.