12/30/09

New Year's Day Recipes

Glory to God in highest heaven,
Who unto man His Son hath given;
While angels sing with tender mirth,
A glad new year to all the earth.
~Martin Luther

People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas. 
~Author Unknown


Black-eyed peas, greens and pork are the main components of any Southern New Year's Day meal worth its salt. There are a myriad of explanations for why these foods have evolved into the dishes of choice for our tables on the first day of each new year.

The turnip greens and collards are, of course, green - the color of our paper money. Thus, they have come to represent prosperity.

Pork is symbolic of progress, as the pig is, supposedly, the only animal that eats while it is moving forward.

We all know that black-eyed peas symbolize good luck. But why? Again, stories abound, but generally contain some form of the Union troops destroying fields and gardens as they passed through the South. But, as legend has it, they didn’t bother with the dried up field peas, thinking them unfit for human consumption. Southerners gathered these “worthless” beans, and many attributed their survival to this humble legume.

I am sure most do not put a lot of stock in these tales, but we all want to be able to answer affirmatively when we answer our phones and are asked by our friends and family, “Have you had your greens and black-eyed peas, yet?” Plus, these dishes are not only a part of our culture. They are delicious!

Best wishes to all for a happy and blessed 2010!!


Pan-Fried Pork Medallions with Gravy

Great severed with Creamy White Cheddar Cheese Grits, rice or mashed potatoes!

1/2 c. flour
1/4 t. salt
1/4 t. pepper
2 lb. boneless pork loin, sliced in ¼-inch slices, and pounded slightly
2 - 3 tablespoons olive oil
2 T. butter
2 tablespoons flour
2 cups chicken broth
salt and pepper to taste

Preheat oven to 250 degrees.
Mix the flour, salt and 1/4 t. pepper together in a shallow plate.
Heat oil in large skillet.
Dredge pounded pork slices in the flour mixture.
Fry meat in oil in batches, cooking each slice 3 minutes per side, until the bottom edges begin to brown. Add additional oil by the teaspoon if needed. Transfer pork to a platter and place in warm oven.

Gravy:

Add butter to pan drippings, scraping up any browned bits on the bottom of the skillet. Whisk in the flour, until a smooth paste is formed. Add the broth. Bring mixture to a boil, whisking constantly, until desired thickness. Add salt and pepper to taste.
Serve gravy over pork medallions.


Creamy White Cheddar Cheese Grits

6 cups water
2 cups half-and-half
3 teaspoons salt
1/4 teaspoon white pepper
2 cups quick grits
1 cup grated white cheddar cheese
4 tablespoons butter, cubed

In a saucepan, combine water, half-and-half, salt and white pepper; bring to a boil. Slowly add grits into boiling water, whisking the entire time. Reduce heat to low and continue to whisk often, until grits are thickened, about 10 minutes.
Add cheese; stir gently until cheese melts. Whisk again to combine.
Remove from heat off and allow grits to rest about 5 minutes.
Add butter, stirring until grits are smooth and shiny.


Turnip Green Casserole

3 cups cornbread, crumbled
1 ( 14 oz ) can turnip greens, DO NOT DRAIN
1 ( 14 oz ) can cream of chicken soup
3 cups cornbread, crumbled
6 TBS. margarine, melted
1 medium size onion, chopped

Bake corn bread and allow to cool until able to handle to crumble.
In a small casserole dish melt 1 stick of margarine in a 350 degree oven.
Crumble a layer of cornbread in margarine and add a layer of turnip greens, a layer of onion, and a layer of cream of chicken soup.
Repeat the layers ending with cornbread. Bake for 30 to 35 minutes.


Black-eyed Pea Salad

1 can (15 1.2 ounces) black eyed peas, rinsed and drained
1/2 cup chopped green pepper
1/2 cup sweet red pepper
1/4 cup chopped green onions
1 large tomato, seeded and chopped
2/3 - 1 cup ranch salad dressing

Combine all ingredients, toss to mix well. Refrigerate and allow favors to marinate. Serve chilled.


Sweet Potato Pie with Praline Topping

2 c. cooked, mashed sweet potatoes (can use 16 ounce can, for ease)
1 egg, slightly beaten
1/4 c. milk
1 tsp. vanilla
1/8 tsp. salt
3/4 c. sugar
1/4 c. butter, melted

Preheat oven to 350 degrees.
Mix all ingredients together until mixture is smooth.
Pour into unbaked 9-inch deep-dish pie crust.
Bake for about 35 minutes.
Remove from oven and top with Praline Topping.
Return to oven and bake for an additional 15 minutes.

Praline Topping:

1 c. chopped pecans
1/4 c. butter, melted
1/4 c. light brown sugar
Combine all ingredients and mix well. Distribute evenly over sweet potato pie.

3 comments:

  1. Sounds delicious Connie, we will be having some of the same, such a great southern new years menu !!
    Happy New Year dear friend !

    ReplyDelete
  2. I wish I had came here before grocery shopping today. LOL Sounds great, Connie!

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  3. I'm excited to try your black-eyed pea salad. I bought the dried kind, but forgot to soak them last night! This will be my substitute! Thanks for sharing it!

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Thanks for sharing! I love comments!