While I am working my socks off to finish Splinter's Delight before midnight (half blocks are finished and pinned to be completed to 30 full blocks), I'll tell you more about the Dutch way of celebrating Newyear, as we call it "Oud & Nieuw". I won't bother you with pronunciation however. When you know that ie is pronounced as the ea in lead, and the ou as in cloud, you can have a guess!
In the Netherlands we celebrate the Newyear with family or friends, either at big festivities for the younger people or at home for anyone older than 30. Now that age limit is very subjective and based on my own experience but one way or another, in my experience, it's something like that. The big festivities are with a lot of music, at home we have television on or play games.
Most important part. We have oliebollen. Oliebollen are like doughnuts, no hole, and raisins in them. We also have appelflappen, that's oliebollen with apple in them. Lots of sugar on them, and enjoy! It's a lot of fun to bake them yourselves, but as it also is a lot of work, we buy them. Tomorrow we stood in line for almost an hour to get ours! Added to the champagne that's opened at 12 exactly (or 0.00 AM 1 January...;-))
Everybody in the family stays awake until 12, and at 10 seconds to 12 the countdown starts. At 12 the champagne is opened and we congratulate each other with the New Year and say "Gelukkig Nieuwjaar!".
For those who are interested, here is the recipe of oliebollen from allrecipes.com with a link to it. Enjoy and have a Happy Newyear from the Netherlands!
Have fun quilting!
2 Hrs 8 Min
Original Recipe Yield 1 dozen
1 (0.6 ounce) cake compressed fresh yeast
1 cup lukewarm milk
2 1/4 cups all-purpose flour
2 teaspoons salt
3/4 cup dried currants
3/4 cup raisins
1 Granny Smith apple - peeled, cored and finely chopped
1 quart vegetable oil for deep-frying
1 cup confectioners' sugar for dusting
Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.