Posts Tagged ‘New Year’s Food’

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:



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.

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Happy New Year’s Day!!

Not interested in pork and sauerkraut, this year. No red cabbage, no hoppin’ john for me. I am so tired of cooking, washing dishes, and menu-planning that all I want is a good, juicy hamburger for dinner. Add some fries to that and I’ll be fine, and take my chances on the  lack of good luck for 2009. After all, this has not been a good year in many ways, and I had all the traditional good luck food January 1, 2008. 

UPDATE: However, I did take a look at Pioneer Woman’s blog this morning and found a black-eyed peas salad  recipe that I think I will make today. Just covering my bases, you know. I will try it and give you a full report later. In the meantime, here is the recipe, direct from  the Pioneer Woman. Thanks, Ree.

UPDATE: I made the salad and we had it on New Year’s Day to ensure good luck. The only can of black eyed peas I had was a can of seasoned “southern style” peas. They were very smoky and I’m sure would have been delicious fixed in another way. However, for this dish I should have used just plain ol’ peas.  In spite of that, the recipe was good and tasty. 


Black Eyed Pea Salsa/Dip/Salad

1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper

3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro

2 cans black eyed peas, drained.

Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips and have a Happy New Year!

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