Ashland Daily Tidings :: Online Edition

Ashland Daily Tidings (Ashland, OR — Wayback)

2005-02-21

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 - Subscribe  - Contact Us  - Rate Card  - Place an Ad Archives      Revels      Classifieds      Real Estate Guide      Weather      Subscribe      Contact Us February 15, 2005 Chinese New year mixes food and tradition as spring begins By Alla Farrell For the Tidings By this time of the year, for most of us, the resolutions made on Dec. 31 have been subtly forgotten and placed on the back burner with a little note: "maybe next year." However, there is another chance to start afresh with the two-week celebration of Chinese New Year, which started Wednesday. In many parts of the world - and here in the United States - parading crowds will be ushering in the Year of the Rooster. According to Chinese astrology, the year's patron animal lends his personal characteristics to the entire year. The rooster is known for being resourceful, observant and direct - so get ready for a very fulfilling year to come. The origin of the Chinese New Year is itself centuries old - in fact, too old to actually be traced. It is recognized as the Spring Festival. In ancient China, life revolved around farming; with this in mind, it makes sense to celebrate the planting of the crops as a New Year. After all, a successful planting is the best guarantee for a successful year to come. Preparations tend to begin a month from the date of the Chinese New Year (similar to the Western Christmas), when people start buying presents, decoration materials, food and clothing. A huge clean-up gets underway, when Chinese houses are cleaned from top to bottom, to sweep away any traces of bad luck, and doors and windows are then decorated with paper cutouts and couplets with themes such as happiness, wealth and longevity printed on them. On New Year's Eve all brooms, brushes, dusters and other cleaning equipment are put away - for the fear that good fortune will be swept away. All dirt and rubbish must be taken out the back door. The celebration starts with the new moon on the first day of the new year and ends on the full moon 15 days later. This year, Wednesday marked the beginning of the Chinese year 4702. The eve of the New Year is perhaps the most exciting part of the event, as anticipation creeps in. Traditions and rituals are very carefully observed in everything from food to clothing. Dinner is usually a feast of seafood and dumplings, signifying different good wishes. Delicacies include prawns, for liveliness and happiness; dried oysters (ho xi), for all good things; raw fish salad (yu sheng) to bring good luck and prosperity, and dumplings boiled in water (jiaozi) signifying a long-lost good wish for family. Then comes the sacrifice to the ancestors, the most vital of all the rituals, uniting the living members with those who have passed away. Departed relatives are remembered with great respect because they were responsible for laying the foundation for the fortune and the glory of the family. Their presence is acknowledged with dinner arranged for them at the family table. Etiquette dictates that when visiting family and friends during the two-week-long celebration people must bring a bag of oranges and tangerines - they are symbols of abundant happiness. It's an age-old Chinese tradition for the adults in every family to give their children (and nieces, nephews and grandchildren) little Hong Bao, or red envelopes, filled with some coins or bills depending on the age of the children, symbolizing prosperity and good fortune in their future. The Chinese also expect their children to eat as many cookies, oranges and orange-inspired dishes as they can to get their bodies prepared for the sweetness the New Year will bring. On the first day of the celebration, it is customary to wear something red or orange, as this color is meant to ward of evil spirits; but black and white should be out, as these are associated with mourning. Here are some recipes for Chinese New Year celebrations - or just any occasion): Mandarin-Chicken Roll-Ups 4 skinless, boneless chicken breasts Salt and pepper to taste 4 10-inch flour tortillas 1 8-ounce package Neuchatel cheese 1 8-ounce can mandarin oranges, drained 1 8-ounce can pineapple tidbits, drained 2 green onions, chopped 1/2 cup diced red bell pepper 1/2 cup salted cashews, chopped Spray a skillet with vegetable spray. Salt and pepper chicken. Heat skillet over medium heat. Brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. Remove from skillet and set aside. Spread tortillas evenly with cream cheese (this will be the "glue" to hold everything together). Cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. Top chicken with mandarin oranges, pineapple, green onions, bell peppers and cashews. Roll up tightly. Wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving. Cut into serving size pieces before serving Chinese Almond Cake 2 1/2 cups sifted all purpose flour 3/4 cup white sugar 1/4 teaspoon salt 1 teaspoon baking powder 3/4 cup butter, softened 1 egg 3 tablespoons water 1 teaspoon almond extract 36 blanched almonds 1 egg yolk Sift flour, sugar, salt and baking powder together in a large bowl. Using pastry blender or knives, cut in butter until mixture resembles coarse cornmeal. Beat the egg together with 2 tablespoons of the water and the almond extract. Add this to the flour mixture and mix with a fork until dough leaves the sides of the bowl. On a lightly floured surface, knead the dough until it is smooth. Wrap it in foil or cling-wrap and refrigerate for one hour. Meanwhile, preheat oven to 350 F. Form dough into 1-inch balls and place them 3 inches apart on ungreased cookie sheets. Flatten each cookie to about 1/4 inch thick and press an almond into the center of each. Beat egg yolk with 1 tablespoon water and brush on cookies. Bake 20-25 minutes or until golden brown. Allow to cool on wire rack. 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