It’s AntiquityNOW Month! Make delicious 5-Minute No Bake Quinoa Cookies using what the Incas’ called the “Mother of all Grains.”
Tag Archives: ancient recipes
AntiquityNOW Month: Make Something Monday! Bake Quinoa Cookies with an Ancient Grain
Bon Appetit Wednesday! Native American Wojapi
Wojapi is a traditional Native American dish that has been enjoyed for centuries. We give you fair warning that once you’ve had your first taste of wojapi, you won’t be able to put down the spoon.
Wojapi has been made by Native American tribes for centuries, with each generation passing the recipe down through the family. It is created with a combination of wild berries that can be found growing on the Great Plains, corn flour and honey. One of the favored berries for the recipe is the chokecherry. Used extensively by the North American Native tribes, the chokeberries were ground up, including the stones, and used in soups, stews, pemmican and even with salmon or salmon eggs.[1] (Speaking of pemmican, check out our blog post and recipe for this ancient dried meat jerky.) The bark and even the roots of the chokecherry trees were used in medicines to treat a host of illnesses.[2] Continue reading
Bon Appetit Wednesday! Lemon Buttermilk Pie with Ancient Saffron
Saffron. Exotic, expensive, ancient. Have you ever considered the origin of this delightfully complex spice with its rich color and flavor? Today we’re bringing you a spectacular springtime recipe for Lemon Buttermilk Pie with Saffron, along with a brief history of the brilliant golden spice it features.
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Bon Appetit Wednesday! Ancient Celtic Woodruff Spiced Wine
May Day was last Friday, but it’s not too late to celebrate the fresh and breezy month of May and the ushering in of a warm and beautiful spring! The Celts loved the change in seasons and they celebrated with the Beltane festival. There was plenty of food and drink, of course. But like other ancient cultures, the seasonal festival reflected the Celts’ deep spiritual intertwining with the natural world around them. Continue reading
Bon Appetit Wednesday! Mung Bean Quinoa Soup
The mung bean. The name doesn’t inspire thoughts of deliciousness, the tongue doesn’t begin to water with anticipation of scrumptiousness, but maybe it should. Perhaps the rest of the world needs to get on board with a fact that India and China have known for centuries: Mung beans are fabulous. Today we’re bringing you a recipe for Mung Bean and Quinoa Soup (learn about the ancient grain quinoa in our post here). It is packed with healthy goodness and is a perfect comfort food. Continue reading
Bon Appetit Wednesday! Xtabentún: Earth Day and the Spirit of the Ancient Mayas
Today is Earth Day. For the Maya, living harmoniously with nature and being good stewards of the land rendered every day a celebration of the Earth and its bounty. So let’s get in the spirit of our modern Earth Day with a Maya concoction sure to please.
It’s such a lovely time of year for a dinner party, but how do you set your gathering apart? How do you make your fiesta better than the rest? Serve an ancient cocktail with a haunting and seductive history. We are coming to your rescue with a recipe for Jaltun Ha, a refreshing sweet and sour cocktail using the ancient Mexican spirit called xtabentún. But before you begin preparations for the dinner party of the season, you’ll want to make sure you can dazzle your guests with the ancient history behind their drink. Continue reading
Bon Appetit Wednesday! Ful Mudammas for Passover
Passover begins this Friday evening, April 3rd, and if you haven’t finished planning your Seder, do not fear. We have a delicious recipe that is vegan, kosher and ancient. Ful Mudammas has a fascinating history. It also boasts a wealth of nutrients that have sustained the ancient Israelites for thousands of years.
For a brief explanation of Passover and another savory Seder dish, see our blog post from last year, Bon Appetit Wednesday! Green Borscht With Matzah for a Multi-Cultural Passover. Continue reading
Bon Appetit Wednesday! Ancient Roman Garlic Pesto (Moretum)
Our recipe this week is straight out of the pages of Roman literature. Moretum is a delicious spread similar to our pesto—and the Roman poet Virgil was apparently a big fan!
The word “moretum” is Latin and is usually translated as “salad,” but that’s not really an accurate translation.[1] It’s not a salad at all, at least not what we think of as salad in modern times. It’s a sort of spread or dip. Virgil is most often credited with the recipe. In his poem entitled “Moretum” he tells the story of Symilus, a peasant farmer, who is making his morning meal. He first makes the bread, but quickly realizes he has no meat to go along with the crusty creation. Concerned that man cannot survive on bread alone, he decides to make an accompaniment for his baked good. Virgil then describes the process by which Symilus makes his moretum. Both the bread and moretum-making are described in detail in the poem, but here is a little summary of the important moretum highlights, courtesy of Pass the Garum blog: Continue reading
Posted in Blog, Bon Appetit Wednesday, Culinary, Culture
Tagged ancient cuisine, ancient history, ancient pesto, ancient recipes, AntiquityNOW, moretum, Roman food, Roman pesto
Newly Discovered Cheese Isn’t Just Aged, It’s Ancient!
Image credit: Wang da Gang
A recent discovery has uncovered new, hard – or in this case, semi-soft – evidence of the history behind one of our very favorite foods. Whether the scent is described as floral or nutty or even malodorous to the nose, the smooth taste of cheese is nonetheless an enduring delight to the palate. It is believed that cheese has been enjoyed by humans since before recorded history. There are several theories as to its exact origin, but all of these theories are speculation based on evidence of cheese production, not of any cheese itself. Well, now we have some ancient cheese of our very own to study. Continue reading
Bon Appetit Wednesday! Ezekiel Bread
Did you know that at least one ancient recipe is being made and marketed and sold in your local grocery store? You may have seen Ezekiel bread in the freezers where you shop and wondered, “What is this strange bread with a Bible verse on it?” It is actually a recipe taken straight out of the ancient Hebrew Bible. However, you don’t have to buy it at the store. You can make it yourself and it is delicious and healthy. It’s a great family activity and a way to share the ancient past with your kids. Put some peanut butter and jelly on your freshly made Ezekiel bread and you’re truly connecting the ancient and the modern! Continue reading
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