As we head into the new year, Trenton returns to its glorious past with this year’s Patriots Week activities.
More than a dozen events continue through Saturday (see website patriotsweek.com). Two of them are designed for foodies who want to go back in time.
The Patriots Pub Crawl is set for tomorrow, December 29th from 4:30-8:30pm and will begin at the 1911 Smokehouse BBQ, continue at the Lobby Club and Mill Hill Saloon, and end at the Trenton Social. Participants purchase food and drink as needed.
As an added treat, NewPodCity will be hosting a “Hot Toddy Punchbowl Stop” at Tony’s Liquor throughout the event. Each Pub Crawler will receive a complimentary Hot Toddy in a NewPodCity mug.
See website patriotsweek.com/wp-content/uploads/2022/11/Patritots-Week.pdf for more information.
Those of us of Scottish heritage will be particularly interested in the Hogmanay celebration at the William Trent House at 15 Market Street, Trenton.
The founder of Trenton, William Trent, was himself Scottish, so it’s only fitting that a museum honoring him celebrates Hogmanay. You’ll be introduced to bagpipers, Scottish treats, folklore, and authentic shortbread recipes from the time of Trent. Participants can also send in their wishes for 2023 as part of the celebration.
For more information, please visit the website williamtrenthouse.org/upcoming-events.html.
We dine on pork and sauerkraut on Sundays to wish for good luck in the new year.
It’s a Pennsylvania Dutch tradition that I’ve followed since I was a teenager. I don’t know if I was lucky, but it was delicious.
In Spain and Spanish-speaking countries, we eat 12 grapes at midnight. In the south, people eat hoppin’ jeong, a one-pot meal of black-eyed peas, ham hock, and rice, while in China, they make dumplings, dumplings shaped like gold ingots.
In parts of Poland and Scandinavia, many people eat pickled herrings at midnight to bring prosperity and prosperity for the year.
Have a great 2023 no matter what you eat.
keeping warm in the cold
Our recent Christmas was the coldest on record, so it’s time to start thinking about ways to keep warm as winter continues to blow icy winds.
My favorite is hot chocolate for a quick warm up. It doesn’t matter if you create from scratch or use a mix. Both warm your hands and body.
Next on my list are soups and stews. You can make a big one and freeze it in good portions and pull it out when you need a quick hot meal. They make it heartier and more fulfilling. Check out this page for easy beef stew recipes.
easy homemade beef stew
This simple recipe from Healthyfitnessmeals.com makes a hearty, hot meal.
- 2 lbs of beef chuck roast cut into 2 inch chunks and trimmed of excess fat
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons gluten-free all-purpose flour or other all-purpose flour
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 4 cloves of minced garlic
- 1 large or 2 medium-sized carrots, diced into 2-inch pieces
- 2 Yukon Gold Potatoes, diced 2 inches
- 2 cups beef broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 tsp fresh thyme leaves for garnish
1. Preheat the oven to 325 degrees.
2. Salt and pepper both sides of beef. Dust with flour and sprinkle seasoned beef all over.
3. Heat the olive oil in a large dutch oven over medium heat. He grills all sides of the beef for 3-4 minutes per batch. The beef does not need to be fully cooked at this stage. Transfer the browned beef to a plate and set aside.
4. Place the onions, garlic and carrots in the dutch oven and cook, stirring occasionally, for 2-3 minutes or until slightly browned.
5. Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, scraping up any browned bits on the bottom of the pan with a wooden spoon.
6. Simmer while stirring and return the beef to the pot.Cover the dutch oven and transfer to the preheated oven.
7. Cook the stew for 2-2.5 hours or until the beef is very tender. Remove bay leaf. Taste the stew and season with salt and pepper as needed. Enjoy your meal while it’s warm.
baked brie wreath
If you’re throwing a party on New Year’s Eve or New Year’s Eve, delish.com has mouthwatering and tempting recipes.
- 2 pounds of homemade or store-bought pizza dough
- lubricating oil
- 1 Buri 8 oz wheel
- ½ cup butter (1 stick)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1½ tsp finely grated lemon peel
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- 2 tablespoons honey
- 1½ tsp fresh lemon juice
1. Place the pizza dough in a large, oiled bowl, cover with plastic wrap or paper towels, and let rise at room temperature for 1-2 hours until doubled in size.
2. Place the rack in the center of the oven. Preheat to 400 degrees. Line a large sheet pan or pizza pan with parchment paper. Place the yellowtail in the center of the skillet.
3. Melt the butter in a small saucepan over medium heat. Pour half the butter into a small bowl and stir in the parsley, rosemary, thyme, lemon zest, red pepper flakes and salt.
4. Divide the dough into 1-ounce portions. Using the weight of your palm, roll each dough on a dry surface until it forms a smooth ball. Arrange the balls in two rings around the brie. The first ring will require approximately 13 dough balls, the second ring will require approximately 19 dough balls.
5. Bake the wreath for 30 to 35 minutes until dough balls are puffy and golden brown. Brush with herb butter.
6. In a small bowl, mix honey and lemon juice. Pour in the brie.