9 minute read
Around the Globe on New Year’s Eve
New Year’s Eve Traditions Around the World
In America, on New Year’s Eve, many people are looking to make healthy, wealthy and wise choices for a new way of life as they usher in the new year.
Families and friends gather to share a meal. Many stay up late to ring in the New Year with a kiss, a toast and a song. For many Americans, New Year's Eve is a major social holiday where thousands travel to take part in the festivities and ball drop at Times Square in New York City.
Other cultures hold unique traditions surrounding the last day of the year. It must be a scary sight for government officials in Ecuador, where people parade around the city carrying scarecrows resembling politicians and cultural icons. At the stroke of midnight, they burn the scarecrows to a crisp to cleanse the new year of everything evil. Yikes! In Brazil, it’s customary to light candles and throw white flowers into the water as an offering for Yemoja, the Queen of the Ocean. Cleansing sigh.
Mervet
Abdou has brought her
Egyptian
tradition of leaving the old behind and ushering in the new when she came to this country 28 years ago. Leading up to New Year's Eve, Mehmet cleans her entire home. “I want to put the old and dirty behind.” On New Year's Eve, she places clean sheets on her beds, makes sure all the towels are clean and wears clean pajamas. “Everything must be clean,” she said.
In Spain, 12 grapes are eaten, each grape at each strike of the bell after midnight in hopes of a year of good fortune and prosperity. Grape consumption started in the 1800s as a way to enrich vine growers at the end of the year and the sweet tradition carried on.
In Scotland, New Year's Eve has become so important that there’s even a special name for it: Hogmanay. The tradition of First Footing holds that the first visitor crossing the threshold on New
Year’s Day will be a dark-haired man carrying gifts of coal, salt, shortbread and whiskey, all of which contribute to the idea of prosperity and good fortune. The darkhaired man is the antithesis of the Vikings who invaded Scotland in the 8th through 13th centuries. Italians who hope to conceive wear red underwear to usher in the New Year.
In Chile, New Year's Eve Catholic Masses are held in cemeteries so the faithful can sit with their deceased family members and include them in New Year's Eve festivities.
In Ireland, it’s customary for a single girl to sleep on a mistletoe. Sleeping with the plant is said to help girls find their future husbands -- if only in their dreams.
Polish housewives are known for cleanliness, but on New Year’s Eve, they don’t worry about shiny floors. Some people believe that vacuuming on New Year’s Eve can suck out one’s happiness. However, though the house may be a bit messy, the fridge is full of good food -- a stuffed pantry ensures good fortune for the new year.
Back in Pennsylvania, on New Year’s Day, those who are not nursing hangovers and forgetting about resolutions, or just sleeping in, are hoping someone is preparing Pennsylvania’s traditional New Year’s food: pork and sauerkraut. “The first meal of the New Year is a very important one. Whether the superstition is rooted in true belief, a family tradition or just for fun, the foods that are enjoyed on January 1st do hold a certain significance.” H
–Christine Fanning
Sources: PA Eats, Best Life
R E C I P E
New Year ’s Day Pork Roast
The pig has long been a symbol for good luck and well-being. Because of this, many people believe that eating a meal with pork will bring luck in the coming new year. The folk saying was that pork brought good luck since the pig roots forward. This “rooting forward” by the pig and its snout symbolizes progress, as compared to the chicken and the turkey, which scratch backward.
Ingredients:
1 boneless pork loin roast (3 to 4 pounds) 4 garlic cloves, pressed or 1 ½ teaspoons garlic powder 6 tbsp minced fresh dill or 2 tbsp dill weed (to taste) 2 tsp fresh oregano or 1 teaspoon of dried oregano 4 tsp of chopped fresh rosemary or 2 teaspoons of dried rosemary 3 tsp of fresh parsley or 1 ½-2 of dried parsley 1/2 tsp of onion powder Salt and Pepper
Preheat oven to 325 degrees In a small bowl, combine seasonings. Cut about four to five slits across top of roast. Stuff some of the seasonings into the slits. Rub the remaining seasonings on top of roast. Place roast in a mediumsized roasting pan. Add a little water to the bottom of the pan (1/2 cup). Cover and bake for 40 minutes per pound at 325 degrees covered. I like to uncover during the last 10-15 minutes to brown a bit. Internal temperature should be 145 degrees to 155 degrees. Remove from oven, cover loosely with foil and let stand 10-15 minutes before slicing.
There was quite a competition in previous generations as to whose pork roast or porketta (porchetta) was most “authentic” depending on what part of Italy our ancestors were from. The spice blends varied from region to region. Some added fennel seed and basil while some like it more peppery. Garlic and dill are the two main seasonings used by my mother and grandmother – even though they came from opposite ends of the “boot”. Adjust seasonings to your personal taste. Compliments of JoAnn Marianelli Finnerty/ Bella Faccias
R E C I P E Mushrooms inGarlic Butter Sauce
his is one of my quick “go to” recipes when I need a scrumptious side dish. Melt-in-your mouth garlic mushrooms can be enjoyed with many main dishes but my favorite is spooning them over steak, filet mignon, pork, T veal or chicken. They can even be served as an appetizer alongside a cheeseboard. This easy recipe will take your dinner from ordinary to “extraordinaire” in 15 minutes.
Ingredients:
4 tablespoons butter 1 tablespoon olive oil 1 pound (500 g) Cremini or button mushrooms 2 tablespoons dry white wine* (optional) 1 teaspoon fresh thyme leaves chopped** 2 tablespoons chopped fresh parsley 4 cloves fresh garlic minced Salt and pepper to taste DIRECTIONS
Heat the butter and oil in a large pan or skillet over medium-high heat. Wipe mushrooms with a damp paper towel or soft pastry brush if needed to remove loose dirt and debris. Work one at a time. Lightly rinse under cold water and thoroughly pat dry with paper towel. Add the mushrooms to the pan and cook for about 4-5 minutes until golden and crispy on the edges. Pour in the wine and cook for 2 minutes, to reduce slightly. Stir in thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant. Season generously with salt and pepper (to your taste). Sprinkle with remaining parsley and serve warm. Notes: * Use a good quality dry white wine, such as Pinot Gris, Chardonnay, or a Sauv Blanc. ** Herbs that can be substituted for thyme are oregano, basil, rosemary, etc. Your preference."
Buon Appetito!
R E C I P E Avocado Holiday Tree
Ingredients: 2 Large Avocados 2 Tablespoons Lemon Juice 1/4 Cup Crumbled Feta 1/4 Diced Orange, or Yellow Sweet
Pepper Grape or Cherry Tomatoes 1 Bag Mixed Baby Salad Greens Rinse avocados. Cut in half. Spoon out pits. Carefully remove peel. Cut each avocado half lengthwise into 4 to 5 slices. Sprinkle slices with lemon juice. On large plate or platter arrange largest avocado slices to form the branches of the tree. Scatter with cheese, pepper dices and tomatoes.
In salad bowl, toss smaller slices with baby greens and a citrus-based vinaigrette.
Makes 4 to 6 servings.
Note: Add cranberries and salmon as shown as another option
Reservations Strongly Recommended Limited Seating Capacity Breakfast • Lunch • Dinner Sunday Brunch & Cocktails
Monday Night-Seafood Night Wednesday Night-Pasta Night Full Menu is Always Available
Open 6 days a week—Temporarily closed on Tuesday Check Website/Facebook/Instagram to see when we go back to 7 day service
289 Starlight Lake Rd, Starlight, PA (570) 798-2519 • innatstarlightlake.com info@innatstarlightlake.com
Make us Your Make us Your Make us Your “Home for the Holidays” “Home for the Holidays” “Home for the Holidays”
Beautiful restored and decorated 1912 home for overnight rentals Accommodations for up to 10 Perfect for family get togethers or office parties with overnight rentals
570-609-1481 • hamiltonsj45@gmail.com Located in South Abington Twp.,PA
Note! All hours are subject to change without notice. Call ahead, consult website and Facebook pages of each individual restaurant for updated information.
Abbiocco
Try our signature dishes, such as Chicken Abbiocco, manicotti or blackened salmon. BYOB. Text Abbiocco to 51660 to receive our texts every Wednesday or see weekly specials. Tues-Thurs. 11 a.m.-8 p.m. and Fri. and Sat. 11 a.m.-9 p.m., 639 N. Blvd., Clarks Summit. www.abbiocco.net 570-319-9633.
Apple Valley Restaurant
Casual dining with ribs, smoked beef brisket, wings, burgers, specialty salads, wraps and more. Open 11:30 a.m. Lunch and dinner. Closed Tuesdays. Check website: www.applevalley-restaurant.com. 104 Route 6, Milford. 570-296-6831.
Coney Island Lunch
Try our Texas Wiener with mustard, onions and chili sauce! Tues.-Sun.11 a.m.-3 p.m. 515 Lackawanna Ave., Scranton. www.Texas-wiener.com. Delivery by DoorDash! 570-961-9004.
Dining around the Region
The Inn at Starlight Lake
Discover one of Wayne County’s hidden gems. Baked goods made onsite. See website for hours. http://innatstarlightlake.com/restaurant 570-798-2519.
Mendicino’s Pizza and
Family Restaurant
Pizza, pasta, hoagies and more! Daily lunch and dinner specials. Full menu, dine in, take out and curbside available. Mon.-Thurs. 11 a.m-8 p.m., Fri. and Sat. 11 a.m.-9 p.m. Closed Sundays. Located in the ShopRite Complex, Covington Twp. www.mendicinospizza.com 570-842-2070.
Pettinato’s Restaurant
Try our grilled salmon in Asian sauce. Take out and delivery. Mon.-Sat. 4-8 p.m., Sun. 4-7 p.m. 78 Dundaff St., Carbondale. 570-282-5860. Sibio’s Restaurant
Our fettuccine Alfredo is a customer favorite! Lunch and dinner regular hours, full menu with specials. 1240 Quincy Ave., Dunmore. Sibiosrestaurant.com 570-346-3172.
Savory Maza
Shish barak special on Wednesdays this season! Indulge in fresh, homemade vegetarian and meat meals, plus daily specials. Mon.-Thurs. 11 a.m.-7 p.m., Fri. and Sat.11 a.m.-8 p.m. 200 N. Main St., Scranton. savorymaza.com 570-969-2666.
Barley Creek Brewing Company, Inc.
Try our beer cheese soup, with Antler Brown Ale. Lunch and dinner: Sun.-Thur. 11 a.m.-9:30 p.m., Fri. and Sat. 11 a.m-10:30 p.m. Breakfast: Fri.-Mon. 8 a.m.-11 a.m. 1774 Sullivan Trail, Tannersville. www.barleycreek.com. 570-629-9399.
Barley Creek Tasting Room and Pub at the Crossings
Grab a bite to eat and taste our PA craft brews, spirits, wines and cocktails.MonThur 11a.m.- 7p.m. Fri-Sat 11a.m.8 p.m., Sun 12 p.m.-6 p.m.
Stirna’s
Our Stirnaburger is full 1/4 lb. top choice ground beef with tomato, bacon and American or Swiss on a semi-hard roll. Wed.-Sat. 4 p.m.-9 p.m. 120 W. Market St. Scranton. On/off premise catering daily. 570-961-9681. H
