Normally, we ring in the New Year safe and sound slumbering away in our beds. No wild parties, no midnight champagne, or funny hats for us. Our celebration begins the first day of the New Year. A champagne Mimosa will suffice, thank you, very much. It’s so important to maintain a steady supply of vitamin C. A nice omelet and some toast will start the day off nicely. It will also give me the nutrition necessary to prepare the main meal of the day, one destined to provide all the “good luck” for the year.
Hoppin’ John, sauerkraut, pork, all these are tradional good luck foods in the United States, Hoppin’ John mainly in the South. I have made Hoppin’ John Salad that was good, but as a whole, I don’t particularly like Hoppin’ John, and I’ve tried many variations. Usually, we will have pork and sauerkraut with mashed potatoes.
Here’s how I prepare it:
PORK ROAST AND SAUERKRAUT
3 lb. pork loin, boneless
2 slices bacon
1 chopped onion
1-2 apples, peeled and chopped
2 c. sauerkraut, rinsed and drained
1 1/2 c. fruity white wine (Riesling)
6-10 crushed juniper berries
1 bay leaf
1. Preheat oven to 325. Cook bacon until crisp, drain on paper towels, chop and reserve.
2. Saute onion in bacon grease. Add apples, cook 3 minutes. Add wine, juniper berries, and bayleaf.
3. Heat to boiling. Put into a casserole. Add sauerkraut and stir to combine. Nestle pork in the kraut.
4. Cover and Bake for 3 hours. Remove pork to a platter and cover with foil. Let rest for 15 minutes.
5. Slice pork and serve with kraut.
Option: Add smoked pork chops and polska kielbasa for a choucroute garni.