1urna (about 13 liters)grape mustthe source interprets Columella’s urna as a liquid measure; quantity is historical/approximate
10poundshoney
Instructions
Use grape must, preferably from grapes picked on a dry day, as described in the historical source.
Mix 10 pounds of honey thoroughly into one urna of must. The source interprets one urna as about 13 liters (nearly 3 imperial gallons) and notes that the recipe may be reduced proportionally.
Transfer the must-and-honey mixture to a fermentation vessel. Columella describes sealing the vessel with plaster; the source suggests using a reliable modern fermentation closure that permits fermentation gases to escape.
Keep the vessel in a cool, dry loft for 31 days.
After 31 days, open the vessel and strain the mead.
Transfer the strained mead to another vessel. Columella again describes sealing it with plaster and placing it where smoke will reach it. The source notes that the purpose may have been to impart flavor and that the mead could be drunk after this stage.
Notes
Historical recipe, not a modern tested mead formula. The source explicitly says the author summarized Columella’s method and had not personally prepared it. Modern fermentation sanitation, vessel, airlock, and food-safety practices should be used rather than literally reproducing ancient plaster-sealing methods.
2tsphot saucesource used Lee Kum Kee chili garlic sauce
1.5tspsesame oil
sesame seedspinch, for topping
green onionfor topping
5-10gcrushed salted peanutsfor topping
Instructions
Heat a pan over medium heat.
Add the pork and sauté.
Add the chicken broth and soy sauce while the pork is cooking; stir for 1–2 minutes.
Add the garlic, ginger, and hot sauce; stir for 1–2 minutes or until the pork is cooked to your liking.
Add the coleslaw mix and about half of the sesame oil. Stir and cook until the cabbage is softened to your liking. If the pan is too hot, reduce the heat so the sesame oil does not burn.
Serve topped with the remaining sesame oil, crushed peanuts, sesame seeds, and green onion.
Notes
Source notes approximately 440 calories and 7 net carbs per serving; net carbs vary with peanuts and sauce choices.
Combine all ingredients in a small jar with a tight-fitting lid and shake to combine.
Store away from direct sunlight, heat and humidity.
To use for fried chicken, mix 4 teaspoons seasoning blend with 1 cup flour, 2 tablespoons packed light brown sugar and 1 teaspoon salt. Coat chicken in the mixture and fry as desired.
Trim excess fat and silver skin from the pork tenderloin. Coat with olive oil, then rub the spice mixture over the entire tenderloin.
Preheat air fryer to 400°F for 5 minutes. Carefully place pork tenderloin in the air fryer and cook at 400°F for 20-22 minutes, until it reaches a safe internal temperature.
Remove to a cutting board and rest for 5 minutes before slicing. Save any juices to serve over the sliced meat.
Mix paprika, cayenne, onion powder, salt, white pepper, black pepper, thyme, basil and oregano in a small bowl.
Brush salmon fillets on both sides with 1/4 cup melted butter and sprinkle evenly with the spice mixture. Drizzle one side of each fillet with half of the remaining butter.
Heat a large heavy skillet over high heat. Cook salmon butter-side down until blackened, 2-5 minutes. Turn, drizzle with remaining butter, and continue cooking until blackened and the fish flakes easily with a fork.
Mix the seasonings together and rub over the chicken, including inside the cavity.
Stand the chicken in the Bundt pan with the center cone inside the cavity; tuck back the wings.
Arrange vegetables around the chicken and season with salt and pepper. Pour melted margarine over chicken and vegetables.
Place the Bundt pan on a baking sheet to catch drippings. Bake 60-80 minutes, depending on chicken size, until the chicken is safely cooked and the vegetables are tender.