January - International New Year's Traditions - Everything's Good With Bacon Blog at Allrecipes.com - 296794

Everything's Good With Bacon

January - International New Year's Traditions 
 
Feb. 5, 2013 10:01 am 
Updated: Feb. 12, 2013 4:40 am

“All of us every single year, we're a different person. I don't think we're the same person all our lives.”  

                                                          ~Steven Spielberg

Here's to a new year filled with unique experiences, expanded knowledge, and interesting foods!  My goal is to become a different cook this year.  I am excited to try new recipes and learn interesting facts about food as I progress.  Each month, I have decided to research a new recipe based on a unique theme.  I will then try the recipe, take a pic, and write a review; and, of course, anyone is welcome to join me!  Just send your photo/review to ARmonthlychallenge@gmail.com by the end of each month, and I will include them in my blog!


January's theme was to research a New Year's traditional food from a country whose culture we want to explore.  Here are the results:
 
Cook:  CliffG   
Country:   Germany
Recipe:  Bienestich Cake

CliffG's Bienestich Cake Photo

CliffG's Bienestich Cake Photo 

CliffG's Bienestich Cake Photo 

CliffG's Review:  Rating: 5 star Cake mixture and Almond topping mixture was very easy to make. Filling mixture was a challenge for me since I never made a custard with egg yolks on a double boiler. Took two times for me to get it. Cake has a very good pastry taste and almond flavor really comes through. Definitely will add to my recipe list and make again.Note: Cake should be cut into serving pieces before filling is added, this prevents cake from mashing custard out. Custard should be chilled in fridge for at least 3 hrs before putting on cake. After adding filling cake should be put back in fridge until ready to serve. I would make custard first so it can be placed in fridge to cool while making cake.  Prep time 30 min. Cook time 40 min. Total time 4hrs 10 mins.



Cook:  Jacolyn
Country:   Germany
Recipe:  Grosse Neujahrs-Breze 

Jacolyn's Grosse Neujahrs-Breze Photo



Jacolyn's Review:  Rating: 5 stars
This is a traditional German New Year's bread.  It is dense and sweet with a prevalent, but not overwhelming, citrus flavor due to the lemon zest.  Pretzels are considered to be good luck, so the New Year's bread is shaped into a pretzel and small foil-wrapped coins are placed in between the braid strands.  Anyone who finds them is considered to have good luck for the upcoming year, which is a similar concept of the New Year's Greek bread, Vasilopita.  The bread was delicious and easy to prepare.  The only changes I made were to add the sugar to the liquid ingredients and add the flour last.  I needed to use an extra cup of flour in order for it to have the right consistency.  Next time, I will ensure that the braid is of equal thickness in all parts, so that one side will not brown faster than the other.  Oh, and I tried some toasted this morning, and it was fabulous!





Cook:  Lela   
Country:   Brazil
Recipe:  Quejadinhas Coconut and Cheese Snack
 
Lela's Quejadinhas Coconut and Cheese Snack Photo


Lela's Review:  The coconut cheese snack is an interesting combination of coconut and Parmesan cheese. If you have a lot of coconut left over from the holidays, this is a quick recipe that whips up in 10 minutes. It would be an easy recipe for kids to make with adult supervision. I couldn't remove the concoction from the cupcake liner, so I ate it with a spoon. Next time, I would like to try this in mini muffin pan. I would give this a 5 star for easy preparation and a 3 star for taste.





Cook:  *Sherri*
Country:   Spain
1st Recipe:  Classic Spanish Sangria
 
*Sherri*'s Classic Spanish Sangria Photo
          


*Sherri*'s Review:  Many Spanish households make a cold wine punch with citrus juice and fruit, commonly called Sangria. Although many were made with brandy, this recipe on allrecipes is made with rum. It was a very refreshing especially since I made it with Florida fresh oranges and threw in some Florida strawberries since they’re in season here. 


2nd Recipe:  Sizzling Sherry Shrimp with Garlic
 
*Sherri*'s Sizzling Sherry Shrimp with Garlic Photo

 

*Sherri*'s Review:  Garlic Shrimp – Gambas al ajillo tapas came up often in my search for foods to be enjoyed by the Spanish during New Year’s celebration. This recipe except for peeling the shrimp was quick and easy and full of the great garlic flavor. 


3rd Recipe:  Avocado and Tuna Tapas
 
*Sherri*'s Avocado and Tuna Tapas Photo

*Sherri*'s Review:  I found many tapas recipes made with avocados, most included shrimp; however this recipe on allrecipes is made with tuna. Made a great lunch and was very easy to prepare, not to mention quite healthy.

Spanish New Year's Eve Traditions:
      New Year's Eve (Nochevieja) in Spain is a party night much like everywhere else in the world. Traditionally most Spanish celebrate the evening by staying home with family and close friends, even the younger generation, and they see the New Year sober, at least they give it a good try. Everyone has fun making a variety of Spanish tapas to be enjoyed and nibbled on throughout the evening. Spanish tapas are wonderful little side dishes–appetizers; they reflect the Spanish enjoyment of life and love of sensory pleasures.  
      The most important tradition is the eating of twelve grapes at the twelve tolls of the clock at midnight. The grapes are meant for each of the 12 months of the coming year, and believed to bring good luck and prosperity for all twelve months if you complete the task by the last bell toll. You can only imagine how silly this could be trying to eat twelve grapes in twelve seconds, especially since in Spain seedless grapes are not commonly found.  
      After midnight everyone celebrates by heading the city’s main square, where there is a fiesta of dancing and champagne. Brightly colored costumes, mask and wigs are worn, and common to toast everybody you see. The fiesta goes on well into the next day, January 1st





 
Comments
sueb 
Feb. 5, 2013 10:09 am
You did a good job putting this all together!
 
Feb. 5, 2013 10:16 am
Thank you! It took me forever to figure out how to work with the formatting, but hopefully I will do even better next time. :)
 
Feb. 5, 2013 11:00 am
Very nice job. I love the concept and you ended up with some interesting recipes.
 
Feb. 5, 2013 11:50 am
What a great blog. Thanks for doing this...now I am hungry and I think those shrimp look amazingly delicious.
 
Feb. 5, 2013 12:22 pm
Thank you, BN. I was thinking the same thing when I saw Sherri's picture of the shrimp! Actually all of the pics looked delicious!
 
Feb. 5, 2013 12:45 pm
Oh my what a nice blog, you did great for your first time. Everything looks tasty. Cliff surprises me with that great cake. And what a pretty job you did making the Grosse Neujahrs-Breze. WELL DONE! Thanks for the fun and the education.
 
Feb. 5, 2013 12:45 pm
Great job! Loved looking at the recipes and photos!
 
Feb. 5, 2013 12:54 pm
Thank you, Sherri & Cat Hill.
 
Feb. 5, 2013 2:54 pm
this is great reading(and drooling)-i love the way you present- and i love those who are participating- keep up the great work everyone!!
 
Feb. 5, 2013 2:57 pm
it is funny- turned out to be a full meal deal-coconut/cheese for an appy- tuna/shrimp-for main- with a beautiful bread along side- ya got a beverage and cake for dessert-- what fun:-)
 
Feb. 5, 2013 2:58 pm
i grew up eating this bread- it would be great with all seafood
 
Lela 
Feb. 5, 2013 5:31 pm
Wonderful job Jacolyn. Yum! Start with dessert and work our way to the main dish! I liked your presentation in your blog and hope to participate next month. This was a fun project. I enjoyed reading about all the different foods from around the world.
 
Feb. 5, 2013 5:31 pm
Great job Jacolyn...lets rock(cook) on!
 
Paula 
Feb. 6, 2013 7:19 am
Very interesting! I'm hoping to join in the fun this year.
 
Paula 
Feb. 6, 2013 7:21 am
One suggestion if you can do it: tell what the subject will be for the next month.
 
Feb. 6, 2013 8:08 am
Thank you, everyone! Paula, I will definitely tell the subject for next month. Should I put it at the beginning or end of the blog?
 
Feb. 6, 2013 8:10 am
Thank you, CliffG, Lela, & *Sherri* for participating. I really enjoyed reading your reviews and checking out all the pictures!
 
Feb. 6, 2013 8:50 am
Great job Jacolyn! I enjoy reading this. Looking foward to reading more of your future blogs
 
Paula 
Feb. 6, 2013 1:20 pm
I don't think it matters whether you announce next month's topic at the beginning or end of your blog, Jacolyn. I just thought it would be easier for me to find your blog rather than the thread on The Buzz.
 
Feb. 7, 2013 8:22 am
Thanks, Doubletigers! Paula, I had announced February's theme on a separate post from this one, but I think it would be better to put next month's in the post from last month's. I will incorporate that next time. I appreciate the feedback!
 
Feb. 7, 2013 12:28 pm
Wonderful job Jacolyn,pictures are great.
 
Feb. 8, 2013 6:12 am
Thanks!
 
Feb. 8, 2013 4:23 pm
You did a wonderful blog , Jacolyn ! Everyone did a great job . The photos are super ! All the recipes sound so good ! Looking forward to the next installment . Thank you for doing this .
 
Feb. 9, 2013 7:59 am
woot!!!! Love it!!!!
 
Feb. 9, 2013 3:10 pm
Thank you for all the positive feedback!
 
Feb. 11, 2013 4:59 am
Oops. I forgot all about this...sorry I didn't participate. Maybe another time. Fun read.
 
Feb. 11, 2013 11:39 am
That's fine. You can jump in on next month's challenge if you want. It's based on favorite foods of politicians (past or present). Check out my post for February's theme if you're interested.
 
 
 
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Jacolyn

Home Town
Beacon, New York, USA
Living In
Fishkill, New York, USA

Member Since
Nov. 2010

Cooking Level
Intermediate

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy

Hobbies
Reading Books, Music

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About Me
I am a food addict and don't plan on recovering any time soon! I truly enjoy cooking and baking, though I still have much to learn. In addition to kitchen time, reading is one of my favorite hobbies. Also, I am the oldest of seven children, and my husband and I spend a lot of time with both of our families, because our parents and siblings live close. Finally, this is my second year in the Allrecipes Brand Ambassador program. This means that I volunteer to promote Allrecipes, because I love it!
My favorite things to cook
I enjoy trying new foods, but I often cook chicken dishes, because they are fairly easy and cheap. I really enjoy baking, but my husband does not like many sweets (much to my chagrin!) So, I often volunteer to bake a dessert whenever we spend time with other people or attend a church activity.
My favorite family cooking traditions
My favorite cooking/baking traditions are those that occur the days before holidays. My mother and I sometimes stay up all night baking together (usually Greek & Jewish recipes handed down from my grandmothers), and it is truly a bonding time.
My cooking triumphs
Most of the recipes from Allrecipes lead to cooking success stories. Thank you to all the members of AR that have contributed recipes and reviews. They have been quite helpful!
My cooking tragedies
When I first began cooking, I had several poor attempts at using the broiler, most of which ended in a fire! I am happy to report that I have finally learned how to use it, after several tries. :)
 
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