Cook up good luck: Toast the new year with peas, greens and Champagne
If you are looking for good luck in 2020, be sure to plan your menu to include traditional New Year’s Day dishes such as greens, pork, black-eyed peas, and cornbread.
It is thought that eating a meal of black-eyed peas, green leafy vegetables like collard greens, pork or ham, and cornbread will ensure good luck and fortune for the coming year.
My sister Chula, over at the Pudge Factor blog, and I have teamed up to bring you these recipes in the hopes that you will have a happy and prosperous 2020! We have also thrown in a festive cocktail recipe because it is a celebration, after all.
And, if by any chance any of you win the lottery, well just remember us…
Southern Hoppin' John
A southern New Year's Day tradition is eating Hoppin' John, which is nothing more than cooked Black-Eyed Peas served over white or brown rice.
If you would like to be adventurous, you can also add one or more of the following ingredients: chopped celery, green pepper, a can of diced tomatoes, or a can of tomatoes and green chilies. The flavor variations are endless.
Southern-Style Collard Greens
Serving collard greens on New Year's Day is a long-held southern tradition. The green of the Collard Greens is thought to represent financial prosperity for the year to come. The abundance of collard greens at this time of the year, along with the ease with which they are made, makes it easy to follow this time-honored tradition.
2020欧洲杯正规平台The secret to making southern-style collard greens is to cook them low and slow. Typically, ham is added either as pieces or as part of a Christmas ham bone or meaty ham hocks. Be sure to make a lot because the leftovers are just as delicious!
Old-Fashioned Southern Buttermilk Cornbread
Hot out of the oven, this Old-Fashioned Southern Buttermilk Cornbread with its delicious corn flavor and crispy, crunchy edges has been a family favorite for generations. And, it's a quick and easy gluten-free recipe. Classic Southern cornbread, made in a cast-iron skillet, is a true Southern staple.
2020欧洲杯正规平台Authentic old-fashioned Southern cornbread doesn't contain any sugar or flour for that matter, which means it’s gluten-free. There are probably as many ways to prepare cornbread as there are varieties of corn, and you will see lots of cornbread recipes that call for some flour and just as many that call for sugar as well.
2020欧洲杯正规平台Add a bit of class with Kir Royale as you raise your glass and sing Auld Lang Syne to bid farewell to 2019 and welcome in 2020. Kir Royale is a classic French champagne cocktail consisting of crème de cassis and champagne. It is typically served in a champagne flute and makes an elegant “out with the old” and “in with the new” toast to friends and family.
Crème de cassis is a black currant flavored liqueur that produces a reddish color to the Kir Royale and slightly sweetens the champagne. Raspberry liqueur can be used in place of the crème de cassis.
Southern Hoppin’ John
1-pound dried black-eyed peas or about 2 cups
3 cups low-sodium chicken stock
1/2 cup cooked ham, or one ham hock or ham shank
1 Tbsp olive oil
1 medium Vidalia or yellow onion, chopped
2 Tbsp red wine vinegar
4 cloves of garlic, finely minced
1 pinch of crushed red pepper flakes
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 cups white or brown rice, cooked
Re-hydrate the peas by soaking them overnight in water. Drain and rinse the peas.
Add olive oil to a large pot or Dutch oven over medium-high heat. Add the chopped onions and ham and sauté until the onions are tender, which should take 4-5 minutes. Add garlic and sauté about 1 minute.
Add the peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the peas simmer for 45-60 minutes, or until they are tender. Season with salt and pepper.
Serve the peas and their cooking liquid over the rice.
Southern-Style Collard Greens
Serves 6 to 8
1 Tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
3 cups chopped ham
1 pound fresh collard greens, rinsed thoroughly, trimmed and cut into bite-sized pieces
2 Tablespoons granulated sugar
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar
32 ounces chicken broth
Heat olive oil in 7 to 8-quart Dutch oven or stockpot over medium heat. Add onion; sauté for 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Add ham; cook 3 to 4 minutes.
Add collard greens, sugar, salt, pepper, vinegar, and chicken broth. Stir to combine. Bring to a boil. Lower to medium-low. Cook covered, occasionally stirring until tender, 2 to 2 1/2 hours.
Correct the seasonings.
Yield: 6 to 8 servings.
Using the ham bone from your Christmas ham adds to the smokiness and taste of the collard greens. You can also add one or 2 meaty ham hocks in place of the chopped ham. You could also add some bacon and use the bacon grease in place of the olive oil.
Be sure to rinse the collard greens thoroughly to remove all dirt and grit.
I like to remove the tough stalk and just use the leafy part of the collard greens.
The leftovers can be refrigerated and reheated. They’re just as good, if not better!
Growing up, I remember seeing a lot of people adding small amounts of pepper sauce to their collard greens. Pepper sauce is a mixture of vinegar and tabasco peppers. A little bit goes a long way!
Old-Fashioned Southern Buttermilk Cornbread
4 Tbsp vegetable oil or bacon grease divided (I usually use peanut oil)
2 cups coarse stone-ground cornmeal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 large eggs
1-1/2 cups buttermilk
Preheat the oven to 400 degrees F.
Add two tablespoons of vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for about five-seven minutes to heat up.
While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil.
Immediately pour the cornbread batter into the skillet. You should hear a nice sizzle, and you will see the cornbread already start to rise.
Place the skillet in the oven and bake for about 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.
Cornbread will keep two-three days on your kitchen counter, about a week in the refrigerator, or about two-three months in the freezer. Be sure to wrap it tightly and keep it covered.
Leftover cornbread is delicious sliced with a pat of butter and toasted under the broiler for a minute or so.
This recipe for Old-Fashioned Southern Buttermilk Cornbread produces a dense cornbread because it doesn’t contain any flour. If you are looking for a lighter cornbread to use in dressings, give my Traditional Southern-Style Cornbread Recipe a try.
This recipe works best with old-fashioned coarse stone-ground cornmeal. Try to find locally sourced cornmeal if you can.
If you don’t have buttermilk, you can make your own by combining one cup of whole milk with one tablespoon of lemon juice or white vinegar. Let this mixture sit for five minutes and voila, homemade buttermilk!
For the best results and crispiest cornbread, you will also need a 10-inch well-seasoned cast-iron skillet. You can use a regular baking pan, but you won’t get the crispy edges and crust.
Makes one Champagne Cocktail
1 Champagne flute
1 1/2 teaspoons crème de cassis
Champagne to fill the flute 3/4 full
1 cherry with stem for garnish
Add crème de cassis to a champagne flute. Top with champagne. Garnish with a cherry.
You can substitute a raspberry liqueur such as Chambord for the crème de cassis.
Sharon Rigsby is the blogger behind Grits and Pinecones. Browse all of her recipes by visiting www.gritsandpinecones.com. Chula King is the blogger behinPudgeFactor.com.