Feasting for good fortune in the New Year
Depending on where you live or what nationality you are, there are foods thought to bring good fortune if eaten January 1st.
In my family it was pork and sauerkraut. It would be cooking on the stove all day long on New Year’s Eve, and atmidnightwe all had to have at least one bite as we welcomed in the New Year. Then it was served for dinner New Year’s Day.
When we moved south we learned it was traditional to eat black-eyed peas in a dish called hoppin’ john which combines peas and collard greens.
Both dishes are great, but I wanted some alternatives which would provide the pork, sauerkraut, peas and collards in a non-traditional way.
I think most of us are wishing, hoping for and could use a more prosperous New Year not only personally, but nationally. Maybe if we all eat some of what our traditional lucky foods are it will help. One can always hope.
Happy New Year to you and yours.
New Year Stew
Ingredients
2 bunches collard greens, washed, stemmed, and rough chopped
2 smoked ham hocks
1 pound cooked ham, diced to about 1/2″
7 Cups Water
3 cans (15 oz) blackeyed peas, rinsed
1 can (14 oz) chicken broth, low sodium
2 stalks celery, washed and sliced to 1/4″
1 med onion, diced
1/3 cup Sweet Marsala wine
1 1/2 tablespoons garlic salt
1 tablespoon Worcestershire sauce
1 teaspoon black pepper, coarse ground
2 teaspoons Creole seasoning
Directions:
Sauté onion and celery in a little butter until softened.
Put the water, onions, celery, garlic salt, Creole seasoning, pepper, collard greens and ham hocks in a large heavy soup pot or Dutch oven over medium-high heat and bring just to a boil.
Cover, reduce the heat to medium low and cook one hour, stirring occasionally.
Add all of the remaining ingredients, except the blackeyed peas.
Increase the heat to medium-high and bring back to a simmer.
Reduce the heat to medium-low and simmer covered for 20 minutes.
Uncover, increase the heat to medium, and add the blackeyed peas.
Simmer uncovered for about 20 minutes to allow the broth to reduce and thicken.
Turn off the heat and let stand 10 minutes.
Really great served with cornbread!
Ham, Sauerkraut and Apple Rolls
Source: kayotic kitchen
Ingredients:
1 1/2 Pounds potatoes
1 Pound sauerkraut
2 Sweet apples
8 Baked deli ham slices
2 Cups grated cheese
1 1/2 Cups milk
4 Tablespoon flour
2 oz. butter
Nutmeg or mace
Pepper
Salt
Directions:
Peel, wash and dice the potatoes. Cut bigger potatoes in four and smaller ones in half. Boil them in salted water until tender.
Peel and finely mince two smaller or 1 big sweet apple.
Drain the sauerkraut.
Heat a tiny drop of butter and sauté the apple for 3 minutes, until slightly soft.
Add the sauerkraut, sprinkle a generous amount of black pepper in there as well, combine everything, pop the lid on and simmer over really low heat. 5 minutes will do
Top each slice of ham with an ample amount of sauerkraut and roll up. Put aside.
Grate two cups of your favorite cheese, gruyere, swiss, sharp cheddar maybe for example.
As soon as your potatoes are done, drain them, return the pot to the hot burner to steam-dry them for a minute or two and transfer them to an ovenproof dish.
Heat 2 oz of butter. Sprinkle 4 tbsp all-purpose flour in there, stir and cook over low heat for 2 minutes. Keep stirring.
Pour in 1 1/2 cup of milk, stir and bring to a boil. As soon as the milk heats up, the sauce will thicken. Usually this will give you the exact consistence you need, but if your sauce ends up too thick just add a little splash of milk. Simmer the sauce for 2 minutes.
Add the grated cheese, stir until it melts and season the sauce with salt, pepper and a touch of mace or nutmeg.
Spoon half the sauce over the potatoes
Place the ham, sauerkraut & apple rolls on top and spoon the other half of the sauce over the rolls.
Pop the casserole in a preheated oven and bake at 400F (200C) for 15 to 20 minutes, until the cheese sauce turns golden brown.
Sauerkraut Cabbage Roll Soup
Source: closetcooking.blogspot.com
Ingredients:
1 pound ground beef
1/2 pound ground pork
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1/2 cup long grain brown rice
3 cups beef broth
1 28 ounce can diced tomatoes
2 cups sauerkraut undrained
2 teaspoons sweet paprika
1 teaspoon hot paprika
2 bay leaves
salt and pepper
1/4 cup parsley, chopped
sour cream to dollop on top
Directions:
Brown the ground beef and pork and set aside draining the grease from the pan.
Heat the oil in the pan.
Add the onions and sauté until tender, about 5-7 minutes.
Add the garlic and sauté until fragrant, about a minute.
Add the rice and toast for a few minutes.
Add the broth and deglaze the pan.
Add the beef, tomatoes, sauerkraut, paprika, bay leaves, salt and pepper and bring to a boil.
Reduce the heat and simmer until the rice is cooked, about 50 minutes.
Remove from heat and stir in the parsley.
Serve garnished with sour cream and chopped fresh parsley.
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