Melanie Naro, right, of Dunmore, was sworn in as the District One Governor for UNICO National in Pennsylvania.
Ms. Naro is a past chapter president, board chair and member of the UNICO National scholarship committee.
She also chairs the annual Scranton UNICO Soccer Cup. She was sworn in by UNICO National executive vice-president Dr. Peter Pettinatom at left, at the annual gathering of the UNICO chapters in Northeastern Pennsylvania.
Winter Market on Courthouse Square
The Lackawanna County Winter Market Weekend will take place Friday, Dec. 3, through Sunday, Dec. 5, on Courthouse Square, N. Washington Avenue, featuring 54 vendors, music by local musicians, and a host of other events.
The Lackawanna County Tree Lighting will kick-off everything on Friday, December 3, at 6 p.m. in Flag Plaza in front of the Courthouse with caroling by the Catholic Choral Society. Free carriage rides by Brookvalley Farms will also be provided from 6 p.m. – 9 p.m., leaving from the N. Washington Street side of Courthouse Square.
RISE: an installation of light & hope, designed by the Scranton Fringe with the Center for the Living City and the Marywood School of Architecture, will be on display on the lawn on the N. Washington Avenue side of Courthouse Square. Performances by the Scranton Fringe Festival will be offered Friday and Saturday evenings as part of the installation. Carolers from the Wally Gordon singers and Patasphere will be walking around Courthouse Square and the Downtown on Friday evening.
On Saturday, December 4, free art activities will be offered from noon – 4 p.m. at The Fringe Gallery at 200 Adams Avenue, Afa Gallery at 101 Penn Avenue, and Creative and Performing Arts Academy (CaPPA) at 222 Wyoming Avenue.
Other activities include: the annual Toys for Tots Fundraiser, Festival of Trees display on the Piazza dell’ Arte on the Spruce Street side of the courthouse, featuring 24 trees decorated by area organizations, and the downtown Scranton Tomorrow Holiday Window Showcase. As part of the showcase this year, the County offered a special program to sponsor 15 windows to be decorated by local artists. The displays will be up through January 7.
For more information, visit Lackawanna Markets Facebook page, lackawannamarkets.com, or contact the Lackawanna County Arts and Culture Department at 570.496.1724.
UNICO December Meeting
The next monthly meeting for Keystone Chapter of UNICO is set for Fiorelli’s on Dec. 16. It will be the annual Christmas Party/Toys for Tots Drive with entertainment by song stylist Jimmy Cerminaro. Cost is $25. Contact the Keystone UNICO office at 570-343-7009 for a reservation. Membership is open to U.S. Citizens who have Italian lineage or are married to someone who does. If interested in joining Keystone UNICO, contact Ann Summa at 570-842-9336.
Original Play
411 Studio will present an original play Sherlock Holmes and the Case of the Beautiful Dreamer, written and directed by Lou Bisignani. The production will be presented at Providence Playhouse, 1256 Providence Rd. for one weekend only on Thursday, Dec. 9, Friday, Dec., 10, and Saturday, Dec. 11, at 8 p.m. and on Sunday, Dec. 12, at 2 p.m. For reservations, call 570-342-9707.
Ugly Sweater Contest
An Ugly Christmas Sweater contest will be held in Olyphant on Dec. 16, coordinating with the “Third Thursday in the Queen City.” This contest, which is open to everyone, will be at the Keystone Stage, 125 Lackawanna Ave, across the street from the Bank. All sweaters must be worn on the person and must be entered by 6:30 p.m, for the judging and prizes at 7:30. For more information, check “Olyphant Borough information page” on Facebook. There will be free parking in town in that evening.
Christmas Concerts at Marywood
Christmas traditions at Marywood University continue this year, with protocols in place to ensure safe, in-person experiences, including cultural events. As part of its “Making Spirits Bright” Christmas event series, Marywood is offering three holiday concerts, which are free and open to the public. Masking protocols must be followed at in-person events.
Concerts include:
● Chamber Singers Holiday Concert, Sunday, Dec. 5, 4 p.m., at the Marian Chapel. This performance will include the famous “Alleluia” by Randall Thompson, the popular setting of “Lux Aurumque” by Eric Whitacre, and Carol Barnett’s spectacular “Hodie,” as well as carol settings and other sacred and secular music by American composers.
● Guitar Ensemble: Holiday Concert for a Global Community, Wednesday, Dec. 8, 7 p.m., at the Marian Chapel. This concert is being produced in partnership with Marywood’s Center for Global Engagement. During the concert, hear a musical holiday message that Marywood President Sister Mary Persico IHM wrote especially for the event, spoken by the student musicians in several different languages.
● String Project Holiday Gala Concert, Thursday, Dec. 9, 6:30 p.m., at the Sette LaVerghetta Center for Performing Arts. This concert features the children and student teachers from Marywood’s String Project. They will be playing music from around the world and some holiday music to welcome in the season.
For information on Marywood’s Christmas events, event registration links, and related resources, visit marywood.edu/makingspiritsbright.
Holiday Event at the Rossetti Estate
The Rossetti Foundation for the Arts and Culture (RFAC) will ring in the holidays with a spectacular Holiday Event at the Rossetti Estate located at 1005 Vine Street, Scranton, on Friday, Dec. 17, from 6 to 9:30 p.m.
Renowned pianist Ken McGraw, and other local performers will provide holiday cheer and food and spirits will be served. Cathy Rist Strauch, mistress of ceremonies, will perform, along with : Llew Miller, Marina Luree, Frank Carey, Abigail Zieger, and Matthew Merolla.
Also featured is the barbershop quartet, Vocal Accord comprised of Raleigh Block, Don Overdorff, Lou Volpetti, and Dane Bower. In addition, Jason Pasnikowski, of Sundry Borosilicate Glass Creations, will demonstrate the technique of blowing glass into a glowing Christmas ornamental masterpiece.
The Gourmet Guys, who also catered the Rossetti’s first gala, will feature several dishes to make the evening special. Guests will also be invited to sing some well – known Christmas carols.
Space is limited. Make reservations by Dec. 11. Suggested donations for this event are highly appreciated. Contact us at 570-445-3610, or at www.RossettiArts.org. Or visit us on Facebook.
By Cheryl Radkiewicz
What is your favorite meat to serve for Christmas? Mine is Prime Rib. Many area restaurants which served prime rib have eliminated it from their menus since Covid. If you’re fortunate enough to find one at a good price, grab it and freeze it for that special day.
However, there are many other options (none cheap today) that have made their way to my Christmas table in previous years. This month I’m sharing some of my favorite recipes for preparing meat for that special day.
Prime Rib:
1-5 lb. prime rib (with or without bones)
1 stick butter, softened at room temperature
Salt and pepper to taste
4 Garlic cloves, cut in halves or quarters
Let roast sit out at room temperature at least 2 hours before cooking. When ready to cook,, put slits in roast and insert garlic cloves.
With your hands, spread softened butter all over roast. Season with salt and pepper. Place meat on rack in stainless roaster. Preheat oven to 500 degrees. Roast 5 minutes per pound for Rare; 6 minutes per pound for Medium; 7 minutes per pound for Well Done. Turn oven off and DO NOT OPEN oven for 2 hours. Test with meat thermometer. Remove from oven and loosely cover with foil. Should rest about 20 minutes before serving.
RARE: Pull out at 115 F, final rested temperature= 120-129F
MEDIUM RARE: Pull out at 125F, final rested temperature =130-134F
MEDIUM: Pull out at 130F, final rested temperature=135-144F
MEDIUM WELL: Pull out at 140 F, final rested temperature=145-154F
WELL: Pull out at 150F, final rested temperature =155-164F
***
A friend of mine recently asked me for my recipe for Short Ribs. This is another option for a special meal….Christmas table-worthy.
Short Ribs Braised in Red Wine:
6 lbs. bone-in English-style short ribs
Salt and pepper
3 cups dry full-bodied red wine
2 large onions, chopped medium
2 large carrots, chopped medium
2 large celery stalks, chopped medium
9 medium garlic cloves, chopped (about 3 Tbsp.)
1/4 cup all-purpose flour
4 cups chicken stock or combination of chicken and beef stock or broth
1-14.5 oz can diced tomatoes
1 1/2 Tbsp. minced fresh rosemary leaves ( you can use 3/4 Tbsp. dried)
1 Tbsp. minced fresh thyme leaves (you can use 1/2 Tbsp. dried)
3 medium bay leaves
2 Tbsp. tomato paste
Adjust oven rack to lower-middle position and preheat oven to 450 F. Arrange short ribs, bone side down, in single layer in large flameproof roasting pan (13x9x2); season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with bulb baster. Note: I remove ribs to platter and pour off liquid fat). Return ribs to pan and put back in oven and continue to cook until meat is well-browned, 15-20 minutes longer. Transfer ribs to large plate; set aside. Drain off fat to small bowl and reserve. Reduce oven temperature to 300 degrees F. Place roasting pan on 2 stovetop burners set at medium heat; add wine and bring to simmer, scraping up browned bits with wooden spoon. Set roasting pan with wine aside.
Heat 2 Tbsp. reserved fat in large Dutch oven over medium-high heat; add onions, carrots and celery. Saute’, stirring occasionally, until vegetables soften, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 1 minute. Stir in wine from roasting pan, then add chicken or beef stock, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper, to taste. Bring to boil, add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven, and simmer until ribs are tender, about 2 1/2 to 3 hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.
Note: At this point, I debone the ribs, butting fat caps off. Discard bones and fat caps. Place meat and veggies in casserole in refrigerator to cool overnight. Pull out bay leaves and discard. Put sauce into separate bowl in refrigerator to cool. When sauce is cooled overnight, scoop off any fat from top and discard. Then place sauce and meat together in large pot. Simmer until everything is just heated through.
Serve with mashed potatoes……heavenly!!! This dish is very rich.
***
Steak Diane:
2 Tbsp. butter, divided
12 oz. beef tenderloin, cut into 3 oz. medallions
Salt, to taste
2 tsp. cracked black pepper
3 Tbsp. white onions, chopped
1/2 cup sliced fresh mushrooms, like Baby Bella
1/4 cup brandy or white wine (I use brandy)
1 tsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 cup beef stock
1/4 cup heavy cream
Preheat oven to 350 F. Heat large skillet over medium heat. Add 1 Tbsp. butter to the hot pan and heat until it foams. Season beef with salt and pepper, pressing pepper into steaks. Add first steak to skillet and sear, cooking no more than 1-2 minutes before turning it over and cooking 1 minute on the second side. Remove steak from pan to warm oven-proof platter. Repeat with remaining steaks. Keep steaks warm in low oven. After steaks are all in oven, add chopped onion to skillet, adding more butter if needed. Cook 2 minutes until translucent.
Add mushrooms and saute’ 1-2 minutes. Add brandy or wine and Worcestershire sauce to pan; bring quickly to boil. Stir in mustard. Allow this to cook about 1 minute before adding stock. Cook 1 minute more. Add cream. Bring just to a boil. Remove from heat.
***
Bourbon Pork Tenderloin:
2 pork tenderloins
2/3 cup Dijon mustard
1/2 cup brown sugar
Oil
1/3 cup bourbon whiskey
Sprinkling of thyme, oregano and parsley
1 can beef broth
Preheat oven to 350 F. Spread mustard over pork and roll in brown sugar. Heat a few tablespoons of oil in frying pan and saute’ pork until browned on all sides. Pour bourbon on top. Place in baking dish, sprinkle with spices, add broth to dish, cover and bake 45 minutes or until it reaches 155-160 degree temperature. Serve with pan juices or add cornstarch and water mixture for gravy. Serves 6.
***
Rack of Lamb:
2 racks of lamb, trimmed and frenched
2 garlic cloves, crushed
Dijon mustard
Seasoned bread crumbs
Salt and pepper, to taste
Oil
Preheat oven to 450 F. After racks are prepared, spread Dijon mustard over both sides of rack. Season with salt, pepper and crushed garlic. Roll in seasoned bread crumbs. Put oil in frying pan and brown on both sides until golden. Remove to baking pan. Roast until lamb has reached desired doneness: 135-140 F. for medium rare, 145-155 F. for medium, about 25-30 minutes.
***
From our house to yours, we wish you a very Merry Christmas and a HEALTHY, happy New Year!!