New Year’s Day History & Yummy New Year’s Appetizer Recipes
New Years Day History & Recipes by Laura Velez of Moms Of Faith
NEW YEAR’S DAY is celebrated on January 1st. It was not always celebrated on this day…or even in the month of January. Up until the time of Julius Caesar, the Romans celebrated the new year in March. Caesar decided to change the Roman New Year’s Day to January 1st in honor of Janus (a Roman god). Janus was always described as having two faces - One looking back to the past, and one looking forward to the future. Constantine took over the Roman empire and excepted Christianity. He decided to keep New Year’s Day on January 1st, but he turned it into a day of fasting and prayer instead of maintaining the usual “party” day. Not everyone agreed with the first day of January as New Year’s Day. In 1582 Great Britain and the British Colonies in America still observed the month of March for the beginning of the new year. It wasn’t until 1752 that Great Britain and it’s Colonies embraced the new Gregorian calendar. That is when January 1st became more widely accepted as the “official” New Year’s Day. There are still countries that do not embrace this as the beginning of a new year. They are mostly countries that still use the Julian calendar.
Since most people have parties on New Year’s Eve, I have included some great appetizer recipes. HAPPY NEW YEAR!
BRUCHETTA
10 plum tomatoes diced
3 cloves minced garlic
3/4 cup chopped fresh basil leaves
1 teaspoon fresh lemon juice
1/3 cup olive oil
Salt and pepper to taste
French or Italian bread slices
In a medium bowl, mix all ingredients except bread; set aside. Toast slices of French or Italian bread. Serve tomato mixture, room temperature in a bowl with a spoon and lots of toasted bread slices. ENJOY!
Delish’ Stuffed Mushrooms
40-50 large cap mushrooms (baby portabella work great)
1/2 c grated Romano cheese
3/4 c dry seasoned bread crumbs
1/2 c minced shallots
2 cloves garlic, finely minced
3 Tblsp parsley, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp oregano
3/4 c full flavor olive oil
Wash mushrooms. Remove stems and finely chop and mix with all ingredients except mushrooms and oil. Stuff caps. Spread 1/4 cup of oil into baking pan; arrange mushrooms in pan. Pour remaining oil over each one. Bake at 350F for 30 minutes. Place under broiler for 2-3 minutes to brown the tops.
Champagne Fruit Punch
Ice Blocks
24 ounces pineapple juice
2 Tblsp lime juice
One bottle champagne
1 quart lemon, pineapple, or other flavored sherbet
Chill all ingredients. Place ice blocks in bowl. Add juices to bowl. Stir in champagne and scoops of sherbet just before serving.
Champagne Cocktail
Ingredients:
1/2 teaspoon sugar
1 dash Angostura bitters
4 ounces iced champagne
Lemon peel
Stir sugar and bitters in bottom of a chilled champagne flute. Pour in champagne. Garnish with a lemon peel twist.
Copyright Lara Velez
About the Author: Lara Velez is a homeschooling WAHM. She lives in the Sunshine State with her two lovely daughters and husband. She is a published author, web designer, web publisher, and editor. She owns two successful websites, http://www.momsoffaith.com and http://www.homebusinessresourcedirectory.com. She also owns her own Health and Wellness business, http://www.mymonavie.com/HlthyLiving/mystory.asp
Article Source: www.ladypens.com
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