Twelfth Night

Refresh yourself after the event, awaken your senses, and prepare your palate for the journey ahead. This course, inspired by Marco Polo’s The Travels, features a selection of fruits and beverages.

• Assorted Fruits and Beverages
  • (VG, A, GF)
• Cherry Concentrate
  •  (VG, A, GF)
  • from Soup for the Qan
• Peach Concentrate
  • Peach Honey Concentrate
  • (VG, A, GF)
  • from Soup for the Qan
• Pomegranate Concentrate
  • (VG, A, GF)
  • from Soup for the Qan

Sugar and fruit. Can be used as a drink syrup or sauce.

• Rafioli Commun de Herbe Vantazati
  • Rosemary, basil, oregano, ricotta, egg, ginger, nutmeg, clove, pepper, grains of paradise, salt, sugar, wheat flour, olive oil, parmesan
  • (V, A)
  • from Libro de la Cocina
• Cut Flowers Manta
  • Wheat Flour, Lamb/beef, Onion, Ginger, Orange Peel, Safflower, Corn starch, salt, pepper
  • from Soup for the Qan
• Quartz Horns
  • Tofu skin, Lamb/beef, Onion, Ginger, Orange Peel, Corn starch, salt, pepper
  • (GF)
  • from Soup for the Qan
• Mushroom Pao-tzu
  • Mushrooms, Ginger, Orange peel, Onions, rice vinegar, salt, pepper, oil, wheat flour, corn starch
  • (VG)
  • from Soup for the Qan
• Jiaozi
  • Pork, green onion, Ginger, Sesame, cabbage, soy sauce, rice vinegar, pepper, wheat flour, oil, corn starch
  • from Astana Cemetery Dig, Wushi Zhongkuilu, and Recipes from the Garden of Contentment
• Butter Skinned Yubqa
  • Lamb/beef, Ginger, onions, orange peel, salt, pepper, vegetable oil, rice flour, wheat flour
  • from Soup for the Qan
• Straw Cape Flatbread
  • Wheat flour, water, oil, green onion, salt, sichuan pepper, butter
  • (V)
  • from Recipes from the Garden of Contentment and Urban Legend
• Dal and Dosaka
  • Lentils, chickpeas, turmeric, salt, pepper, cumin, ginger, oil, asafoetida
  • (VG, GF, A)
  • from Manasollasa

• Tossed Mixed Greens
  • Sesame oil, sichuan peppercorn, GF soy sauce, vinegar, sugar, bok choy, bean sprouts
    
  • (VG, A, GF)
  • from Wushi Zhongkuilu
• Stove Baked Chicken 
  • Chicken, oil, shaoxing (rice wine), rice vinegar, salt
  • (GF, A)
  • from Wushi Zhongkuilu
• Meatcakes
  
  • Lamb, chicory, black pepper, long pepper, salt, coriander, vegetable oil
    
  • (GF, A)
  • Soup for the Qan 
• Rice
  • Rice, Salt, Oil
  • (GF, A, VG)
  • from Manasollasa and Soup for the Qan

• Red Bean Zongzi
  • Jujube, Sticky Rice, Adzuki Beans, Chestnuts, Persimmon, Bamboo Leaves,
  • Served with Honey
  • (GF, A, VG/V)
  • from Wushi Zhongkuilu
• Cheese Torta for the Rustics, Pimps, and Prostitutes
  • Egg, Ricotta Cheese, Sugar, Saffron, Butter, Wheat Flour
  • (A, V)
  • from Registrum Coquine
• Mulberry Jam Tarts and Shortbread
  • Astana Cemetery and Wushi Zhongkuilu
    Mulberries, Sugar, Wheat Flour, Butter, Honey, Egg
  • (A, V)
  • from Astana Cemetery and Wushi Zhongkuilu
• Payasam
  • Rice, Milk, Jaggery (Palm Sugar)
  • (GF, A, V)
  • from Manasollasa
• Poppy Seed Buns
  • Wheat flour, milk, butter, poppy seeds, yeast, baking soda, salt
  • (A, V)
  • from Soup for the Qan

• The Travels
  • Written in the 13th-century  by Rustichello da Pisa from stories told by Italian explorer Marco Polo, his cellmate in prison. It describes Polo’s travels through Asia between 1271 and 1295, and his experiences at the court of Kublai Khan. This book mentions a lot of fruit and wine (sorry it’s a dry site!). 
• Manasollasa
  • 12th-century Sanskrit text composed by the king Someshvara III who ruled in present-day Karnataka . It is structured as five books with a cumulative total of 100 chapters. It has an extensive discussion of arts, particularly music, dance, food, and festivals, many of which are a part of Indian culture even today.
• Astana Cemetery
  • Once a public cemetery this archaeological site is made up of 1000 tombs in Turpan China, used from 265 – 1000 CE. The archaeological materials obtained from these excavations include mummies and artifacts that traveled along the Silk Road (including Persian coins). This site is famous for the textiles, paintings, banners, statuettes, and food (dumplings and pastries specifically) found nearly perfectly preserved in the tombs. 
• Wushi Zhongkuilu (吳氏中饋錄)
  • Written in the 13th-century, this book is a Medieval Chinese cookbook on household cookery written by a mostly anonymous author known as Ms. Wu. It is the earliest known culinary work attributed to a Chinese woman. It is also the first published work that described the use of soy sauce seasoning in dishes.This book was amazing in teaching me how to make various doughs and ingredients mentioned in other cookbooks.  
• Registrum Coquine
  • Written in the early 15th Century by Johannes Bockenheim who was a cook under Pope Martin V.  This book provides flavor  text on when things should be served and to whom. 
• Libro de la Cocina
  • This is a cookbook from Italy from the 1300s. It was written in the Tuscan vernacular of the day and has no known author. Very straightforward recipes. 
  • Both Italian cookbooks have recipes that overlap! 
• Soup for the Qan (飲膳正要)
  • Written originally in 1330, Yinshan Zhengyao is a Chinese cookbook and medical text written by Hu Sihui. The complete manuscript is lost, Soup for the Qan is the modern version based on an updated edition from 1456. It is in Chinese, but also contains words in Arabic, Turkish, and Mongol.The book is a guide for when and what to eat to stay healthy. The book contains 236 recipes,  a lot of medical advice, and an encyclopedia of fruits, vegetables, grains, meats, poultry, and sea creatures…  Fun fact: 72 of the recipes call for lamb/mutton,which is why there’s a lot of sheep on this menu.
• Recipes from the Garden of Contentment (隨園食單)
  • Written in 1792 by the poet Yuan Mei, it is one of the most comprehensive collections of Chinese Cuisine and provides historical context of dishes. This is a great starting point for searching for written recipes and food theory, especially when the starting source of a recipe is legend or oral history in China.

• (A): allium free
• (V): vegetarian
• (VG): vegan
• (GF): gluten free