Jan-Feb-2016_Final-1-4-16-attempt2

CHINA

CHINESE LUNAR NEW YEAR February 8, 9, 10 th Year of the Fire Monkey

T he lunar calendar is shared by China, Taiwan, Korea and Japan. 2016 is the year of the Fire Monkey (a "Fire Monkey" year occurs every 60 years).The Monkey is the ninth sign in Chinese astrology; it is associated with ambition, activity, smartness, mischief and adventure.The Chinese lucky color for 2016 is red for the element of fire. Chúc M ừ ng Năm M ớ i! Happy New Year! Across China, and in Asian communities with large populations of Chinese decent like Yaowaraj, Thailand, preparations for Chinese Lunar New Year start seven days before New Year’s Eve, the kickoff to the Spring Festival. Cleaning, shopping, decorating and cooking are priority. Food and family are central to the 4,000-year-old celebration. On New Year’s Eve, generations of family gather for a Reunion Dinner of symbolic food, like fish,which is believed to bring money and luck in the New Year (think of it as the Chinese version of black-eyed peas and cabbage). The Reunion Dinner is traditionally followed

by the gifting of lucky money — cash-filled red envelopes given by parents to their children (red is considered a lucky color in China). In China, the Spring Festival lasts three days and is marked by bell ringing, firecrackers, fireworks, street parades, dragon dances and the preparation and consumption of ceremonial food. Ritualistic food is also significant to Taiwan’s celebration, and Korea’s. But while fish is central to the meals in China and Taiwan, and soup is the star during Korea’s Seollal, Vietnamese ancestral tribute meals feature a boiled chicken. Th ị t gà (boiled or steamed chicken) is traditionally served during the T ế t Nguyên Đán family meal.

8 ounces cream cheese 3 large garlic cloves, pressed or diced 1 cup canned artichoke hearts, diced 6 Bella Sun Luci Sun Dried Tomato Halves in Oil, diced 1/3 cup fresh Parmesan cheese, shredded 1 ½ TBSP fresh basil leaves, diced ½ TSP dried Italian seasoning ¼-1/2 TSP cayenne pepper (optional) Salt and pepper to taste Hot Artichoke and Sun Dried Tomato Dip In a baking dish, blend cream cheese, garlic, and artichoke hearts. Add the Bella Sun Luci Sun Dried Tomatoes, parmesan cheese and basil. Stir together until well blended. Flatten dip to an even layer in pan. Sprinkle top with the Italian seasoning, and cayenne pepper to taste. Bake at 375º degrees for 16-18 minutes. Dip should be golden brown. Remove from oven and let cool for 5 minutes. Serve with your favorite cracker.

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For more recipes go to www.BellaSunLuci.com

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