A Paean to Pudding

February 15, 2011

Another V-Day has bitten the dust to the tune of some $18+ billion in uxorious sales. Thank you again, beloved Hallmark.

On a more pagan note, in ancient Rome many celebrated the feast of Lupercalia from February 13 to 15. Drunken men sacrificed goats and dogs, skinned them, then whipped young women with their hides. For reasons earlier thought unknown, the ladies lined up for punishment. Actually, many believed this would render them fertile. Then, in a precursor to the proverbial bowlful of keys and match.com, a lottery was held where young men would draw the names of mates from a jar—a coupling which would last for whatever the carnal duration. Are we one curious species?

The origin of this one day holiday for lovers is muddled. (1) Some claim that in the third century, Emperor Claudius II summarily and simultaneously executed two men named Valentine on this day of fertility and love. (2) Others assert that when Emperor Claudius determined that single men made more devoted soldiers than those with family, he outlawed marriage for young men to cull his crop of potential legionnaires. Sensing the injustice of the decree, a Roman priest named Valentine defiantly performed marriages for young lovers in secret. Once Valentine’s covert nuptials were discovered, Claudius ordered that he be promptly beheaded. (3) One more version contends that while imprisoned, Valentine may have even sent the first such greeting. Valentine was entranced by a young girl who may even have even been his jailor’s daughter. Blind and deaf, she visited him regularly during his confinement in an era when conjugal stays were likely permitted. Before his death, he wrote her a letter, which he signed “From your Valentine.” At any rate, not much is known of Valentine except his name, and that he was buried at the Via Flaminia north of Rome on February 14.

Enter the Catholic Church, whose occasionally miscreant priests canonized the love martyr(s) in order to “christianize” the earlier pagan rituals.

RICE PUDDING

3 C whole milk
4 cardamom pods, cracked
2 cinnamon sticks
1 1/2 C short grain rice, such as arborio

Grated zest of 1/2 lemon
1/3 C raw (turbinado) sugar
1/4 C golden raisins
1/4 C sliced almonds
Pinch of sea salt

2 eggs, beaten
1 t vanilla

In a large, heavy saucepan, add milk, cardamom, cinnamon sticks and rice. Bring to a simmer, cover and gently cook until rice is quite soft, about 40-50 minutes. Remove cardamom pods and cinnamon sticks and discard. Add lemon zest, sugar, raisins, almonds, and salt, stirring to dissolve. Then, add beaten eggs and vanilla, stirring until mixture is slightly thickened. Remove from heat. Allow to rest as the pudding will thicken further.

Serve warm or cold.

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