Black Eyed Peas, Monkey Bread, any other southern New Years treats
- drmimi Dec 20, 2006 12:04 AM
I am planning a New Years' bash for my friends and neighbors. This is my first winter in Petaluma.
I'm cool with making gumbo and black eyed peas and rice. But I am looking for a recipe for monkey bread and some other Soul Food/Southern or Gullah treats.
(recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F. Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
I usually serve some andouille sausage and cornbread for my New Year's feasts, and lots of collard greens with garlic (love the Trader Joe's bag of greens). I'm not sure what to have for dessert -- does the monkey bread serve as dessert? My family usually served a plain monkey bread,, no sugar or nuts, as a bread with dinner.
Collards have never been my favorites--I'm a turnip and mustard greens kind of a woman. Slide some vinegar and hot sauce my way and I am a happy camper.
Cornbread is my Waterloo- mine is so sweet my mom calls it "corncake." Never quite had the right combo for the down home kind-- have resorted to Trader Joe's in later years. One of my dear friends makes hers with creamed corn (she is Arkansas raised)- cornbread to die for.
For dessert-- got to have some sweet potato pie. I would love to make real pound cake but I am supposedly watching my weight (lately just going up).
Yup, Hoppin' John and collards would be what graces our New Year's table every year. That would be dinner. Breakfast would be bagels, cream cheese, lox, and whitefish. We've got this kind of North/South thing going on.
That's what we do, also. We have to eat those. We attend a potluck, so there also ends up being more dishes, but the pork, greens, black eyed peas and spoonbread are key.
I'm from Atlanta, but I'll be travelling New Years Day, back to Los Angeles. I still haven't figured out what or when I'll be able to eat this New Years.
I think of monkey bread as starting with a yeast dough and having a sticky bun kind of glaze. Although I've never made it, I have heard of people simplifying things by using frozen bread dough.
King Arthur flour has recipes for monkey bread:
go to the "recipes" tab on the top of the page and search "monkey bread".
Williams-Sonoma sells King Arthur's classic monkey bread mix on line.
I'll be in 'Bama for new years this year and my SIL's table will have BEP's cooked with a ham hock. Greens (Most likely collard) cooked to death and well seasoned. Corn bread and probably some country ham. It just doesn't get much better.
I know there are fancier recipes for monkey bread out there-- The Bread Bible has one, for example. But to me MB is not a very "high-brow" dish so doing homemade rolls and such would be like making the 'Nilla Wafers for your 'nana pudding. This is a no-fail and it's really good right out of the oven:
1 bag frozen dinner rolls
1pkg butterscotch pudding [not instant]
1/2 cup butter chunks
1/2 cup brown sugar
cinnamon sprinkled on top
Put pecans on bottom of bundt pan, place frozen rolls on top and sprinkle
pudding on top, then butter chunks brown sugar and cinnamon. Cover and let stand overnight to rise. Bake at 350 for 30 min.
> Turn over on plate immediately.
> Eat and enjoy!
I tried this one (with the butterscotch pudding) once as a simpler alternative to my usual, but went back to my usual which is incredibly fattening and delicious. Here it is. We always have it for slumber parties, new years day, christmas day, etc. You can freeze it in the bundt pan after assembly, then just let it rise longer to allow it to defrost.
Melt one stick of butter with 1 cup brown sugar; heat and stir till thick. Put in bottom of bundt pan and sprinkle in pecans.
Cut 1.5 lbs of partially defrosted frozen bread dough into 48 pieces (it should be half frozen to make the cutting work better).
Melt another stick of butter. Mix 1 cup of sugar with 2 tsp. cinnamon. Roll each piece of bread in butter, then in sugar mixture. Put in pan. Cover and rise overnight. Bake at 350 for about 45 minutes. Remove from oven, let stand 10 minutes, then flip.