I don’t know about you, but when the holidays roll around, I always get a bit nostalgic and want to recreate the food traditions that I loved as a child. In today’s fast paced world, many folks do not have the time or energy to do things the way Moms or Grandmothers of yesteryear did. Here are a few of our favorite Foodie sites that can help you reach back in time to bring old traditions back to your Easter and Passover tables and perhaps they will inspire you to make some of these your own new traditions!
Who:
What:
Monica Kass Rogers is a Food Historian who finds, prepares and photographs recipes ‘to do my best to get them back in today’s home kitchens.’
Where:
Facebook: Lost Recipes Found.com
Twitter: @Lostrecipes
What’s Great:
Monica, a longtime food writer, is restoring food memories one recipe at a time. For instance who wouldn’t want recipes for Preserved Meyer Lemons , Company Casserole and Buckeye Candy? Her recipe box has headings like Calk Walk, Canning Corner and Classic Casseroles. There’s always a story to go alone with the recipe. Some might even jar your memory!
Southern Buttermilk Biscuits with Country Ham or Brown Sugar Ham…. Stop everything! This could be the start of a new tradition for you this Easter! Photo: Lost Recipes Found. click here for the full recipe!
Who:
Tori Avery, Shiksa in the Kitchen
What:
The History Kitchen , which explores general food history and The Shiksa in The Kitchen, which explores the history of Jewish cuisine
Where:
Facebook: Tori Avery
Twitter: @ToriAvery
Pinterest: ToriAvery
Instagram: @ToriAvery
What’s Great?
Pretty much everything. Tori is one of those editors who knows how to give you great recipes with added stories and history along with them.
Both of Tori’s sites are worth spending time on if you are planning your holiday menus. You will love them and you will love her! For Passover, the Apple Sinnoman Charoset below looks amazing and super healthy, but don’t miss her Chocolate Toffee Matzo Crunch.
On The History Kitchen site, check out these recipes for your Easter feast: Kolache , Swedish Lamb Stew with Pears, or Funnel Cakes!
Apple Cinnamon Charoset with Candied Walnuts – Charoset is a fruit and nut mixture that is used as a blessing for the Passover Seder. If you don’t celebrate Passover, you will want to put this in your recipe book anyway. Majorly delicious ingredients! photo from The Shiksa in the Kitchen. Click here to visit her site and get this recipe!
Who:
What:
Totally Retro recipes from 1920 to 1980, the dawn of when food was sold prepared, packaged or frozen.
Where:
Facebook: Mid-Century Menu
Twitter: MidCenturyMenu
Pinterest: No Pattern Required
What’s Great:
This will be a major deja vu for many of you. Do you remember all of those recipes made with Jello – Pickle & Pineapple Salad, Potato Salad Gelatin Mold or Tomato Aspic? They are here!
That’s not all…. Ruth and her husband make one mid-century recipe every Wednesday and you can follow along with them! Remember Bisquick, tuna casseroles and French onion dip? Frankfurter Loaf, SPAM and yes, even 8 different recipes for your Easter LAMB CAKES!
The caption on this reads “This week we are making something incredibly easy and meant to drink with RC Cola. This is Peanut ‘n’ Ham Spread!” You cannot pass this one by! Photo from Mid Century Menu. Click here for the recipe!
Who:
Historic Foodways at Historic Williamsburg
What:
Basically these are the Foodies of Colonial Williamsburg
Where:
Facebook: Colonial Williamsburg
Pinterest: Colonial Williamsburg
Twitter: @ColonialWmsburg
Youtube: Colonial Williamsburg
What’s Great:
Williamsburg, Virginia is one of the most popular and successful colonial village restorations in the United States. One of their main purposes is education and the Historic Foodways is one group that is having a fine time doing it. Their byline is ’18th century recipes for the 21st century kitchen’. They are on a mission to preserve the past and invite you to join in their discussion online or at any of their ongoing programs in the village.
They present their recipes as they were originally written and then give you the updated version. From Syllabubs, King William’s Posset, apple fritters and a Ragoo of Oysters the recipes are researched thoroughly and many of them are served in the fine dining restaurants in the historic village.
A totally different approach to cake and fruit. Sugary and rich, this recipe reverses the practice of mixing candied fruit into cake, instead putting cake into candied fruit.
