Bringing in the New Year!

 

New Year's represents a time of rebirth, change, and of course a good reason to party!  For centuries people have been celebrating it in many different ways. Here in the US, the fondest memories of many are of Dick Clark's Rockin' Eve in New York City's Times Square.  Even if you've never been there, you've probably watched it over the years on TV. Did you know that this event started back in 1972?  Today the event entertains hundred of thousands of people, not including the millions who watch at home.

 

The first New Year's ball in New York City was used in 1907 due to a ban on fireworks. The 700 pound ball was made of iron and wood and was lowered from a flagpole. Today it's much more glamorous and made by Waterford Crystal. It weights 11,875 pounds and is 12 feet in diameter. So, you know that song that everyone sings as the clock strikes midnight, how does it go? Should all acquaintance be forgot and never brought to mind? Should all acquaintance be forgot and days of auld lang syne. It was written by Robert Burns in the 1700's and called Auld Lang Syne which means "times long past". It was made popular in NYC at the Roosevelt Hotel and later made it's way onto radio and TV broadcasting. 

Many people recognize the New Years baby in a diaper, top hat, and a sash. This dates all the way back to Greece when they would parade a baby around town in a basket to represent the rebirth of the God of Fertility.  And what about Father Time who walks away leaving behind the little baby in a top hat?  He represents the end of the year and is actually (ok, stay with me here) the grown up version of the baby from last year. That cute little baby from last year grew into an old decrepit man with a scythe and an hourglass.

Champagne Toasts

In Spain you're supposed to eat 12 grapes at midnight to unsure a year filled with luck. Each grape represents every month and must be eaten while the clock is still ticking at midnight!  Many people peel the grapes first for easy gorging.

 

For something different, try a little limoncello in the bottom of your glass.  Add it in about 1/3 of the way up and top with champagne or sparkling wine. It's very refeshing and can be served this way any time of year.

Looking for something really different? Muddle 1 package or blackberries with 5 leaves of basil.  Let it sit about 30 minutes and then strain through a seive. Add it to your champagne (slowly!) The small pieces of pulp can get the glass a little messy when it bubbles up.

And Don't Forget to Kiss at Midnight!

Kissing at midnight ensures that there will be 12 months of continued love and affection with your partner. Be weary, if you don't it may have the opposite reaction!

It's not a party without party hats and noisemakers.  The party hat originates back to of all things......a dunce cap.  The dunce cap is a cone shaped hat that was worn as punishment when school children were acting mischievous.  When party goers wear their cone party hats they're allowed to be frivolous and behave foolishly.  Noisemakers are a lot of fun to play when bringing in the new year.  Below are some that I've collected and it always brings out the young juvenile in me to play them.  There are clappers and squawkers and clickers and horns.  Even tambourines and kazoos are fun.  If you don't have any noisemakers, pots and pans work well also!

So I hope that you have a very Happy New Year and enjoy your night!  What will the new year bring to you?

 

 

Christmas Stollen

Stollen also known as Christstollen is a traditional Christmas cake like bread that dates back to the 14^th century.  The lumps in the bread represent the camels that the wise men road to welcome Jesus Christ into the world.  The sweet dried fruits represent the gifts and jewels given to the Christ child. Stollen recipes include dried or candied fruits, nuts, spices, and either powdered sugar or a light icing on top.

Originally when stolen was first made, bakers were banned from using butter or milk in their recipes during advent season. Early stolen recipes were eaten during a time of fasting so they were much more plain and made of flour, oats, yeast and oil. In the 15^th century Prince Ernst of Saxony Germany and his brother wrote their famous “butter letter” to the pope urging that he allow them to use butter in their stolen.  Shortly after, the Prince was allowed to, but others had to pay a fee to the church for this allowance. Eventually the ban was removed and all kinds of things like butter, milk, dried fruits and nuts, and marzipan were used.

In 1560 a German tradition was born. A stolen weighing around 30 pounds was made special for the king during his holiday feast. In present day it’s called Stollenfest (of course) and the large stollen gets paraded through the town of Dresden Germany.  Townspeople slice off a piece to devour.  In present time, this stolen is said to weigh up to 2 tons. 

So, now onto my stollens……                               

I decided to take one basic recipe and make a few ingredient adjustments.  Keep in mind that you can substitute any fruits, nuts, or citrus.  You also don’t need to fill the center like I did, but it is more exciting that way.  I chose to dust them with powdered sugar, but thin icing made from butter, milk, vanilla, and powdered sugar is nice as well.

Marzipan Stollen

2 C Dried Fruit (cranberries, dates, raisins, apricots, figs)

2 T Brandy                    

2 T Orange Juice

3 C Flour

3 T Sugar

Pinch of Salt

¼ t Nutmeg

¼ t Cinnamon

¼ t Ground Anise (or substitute mace)

Zest of 1 Orange

¼ C Milk

1/3 C Warm Water

7 T Melted Butter (2 T is for basting the top)

2 Eggs, Lightly Beaten

1 T Vanilla

Powdered Sugar for Dusting

7 Oz Marzipan

 

Preheat the oven to 375 degrees.

Cut the larger dried fruits and put all of the fruit into a bowl.  Mix it with the orange juice and brandy.

Mix the yeast and the warm water in a bowl.  Add the milk and 5 T butter.  Stir in the spices, vanilla, zest, flour, sugar and salt.

Knead the dough on a floured surface for about 1 minute.  Press into about 1 ½ inch piece and put 2/3 of the fruit mix on top.  Knead it into the bread until mixed.  Press it out into a rectangle about 1 cm thick. Work the marzipan into a long cylinder as long as the rectangle minus a cm on each end.  Place it about 1/3 from the top.  Evenly sprinkle the remaining fruit on top of the marzipan. 

Roll the dough over and carefully tuck the ends under.  Set it aside on a parchment lined baking sheet for 2-2 ½ hours, covered.

 

The dough should proof and become much larger.  Brush with butter to coat. Bake for 30-40 minutes or until done.  Brush with remaining butter and heavily dust with powdered sugar.

 

 

  

Chocolate Cranberry Pistachio Stollen

1 C Dried Cranberries

½ C Dried Apricots

2 T Brandy                    

2 T Orange Juice

3 C Flour

3 T Sugar

Pinch of Salt

¼ t Nutmeg

¼ t Cinnamon

¼ C Milk

1/3 C Warm Water

7 T Melted Butter (2 T is for basting the top)

2 Eggs, Lightly Beaten

1 T Vanilla

Powdered Sugar for Dusting

½ C Pistachios

1 ½ C Semi-Sweet Chocolate Chips

Preheat the oven to 375 degrees.

Cut the larger apricots and put it into a bowl along with the cranberries.  Mix it with the orange juice and brandy.

Mix the yeast and the warm water in a bowl.  Add the milk and 5 T butter.  Stir in the spices, vanilla, zest, flour, sugar and salt. Knead the dough on a floured surface for about 1 minute.  Press into about 1 ½ inch piece and put 2/3 of the fruit mix on top.  Knead it into the bread until mixed.  Press it out into a rectangle about 1 cm thick. About 1/3 from the top, evenly sprinkle the remaining fruit across it in a long line. Put 1 cup of the chocolate chips and ½ cup of pistachios down the center as well.

Roll the dough over and carefully tuck the ends under.  Set it aside on a parchment lined baking sheet for 2-2 ½ hours, covered.

The dough should proof and become much larger.  Brush with butter to coat. Bake for 30-40 minutes or until done.  Brush with remaining butter and dust with powdered sugar.

 

Chop the remaining pistachios.  Melt the remaining chocolate and drizzle it across the top. Sprinkle the top with pistachios.

 

  

 

 

 

Christmas Bark

Feel like making something quick and easy this Christmas? Barks are about as easy as it gets.  All you need is melted chocolate or almond bark and some of your favorite toppings. So why is it called bark anyway? Well, it starts as a thin layer of delicious chocolaty goodness that gets broken into rough pieces which is supposed to resemble tree bark.

There are no recipes for this post, so you'd better not pout! I'm telling you to get creative!  The most popular bark at Christmas would be to crush candy canes into melted almond bark or white chocolate.  I have taken it a step further and melted chocolate in a very thin layer and chill for bout 3 minutes.  You'll want to prepare it on a wax paper lined cookie sheet for easy clean up and the breaking of the bark.

Then you carefully spread the melted almond bark or white chocolate.  Be careful not to mix the two. For most barks, I would suggest that you mix some of the flavorings in and some on the top. With this one, you shouldn't. It's too risky that you'll mix the two chocolates together.  Sprinkle the crushed candy canes on top and let it cool.  Break it apart and give it out to your friends and family! Below is the candy cane bark and also one that I made with crushed old fashioned Christmas candies and semi-sweet chocolate.

Other ideas include trail mix with milk chocolate, dried cranberries with pistachios and white chocolate, and candied orange peel with crystallized ginger and dark chocolate.

You can also get a little crazy like I did last year.  I did the base just like the candy cane bark above. Then instead of candy, I crushed pink peppercorns.  I know it sounds weird to the average housewife, but my foodie housewives and I loved it!

Enjoy!