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What is on your New Year's Day menu? What are your traditions?

I will get started on dinner in a little bit. Hopping John, Turnip Greens (i could not find any collards, sadly ) , corn bread and a cob smoked ham. I've got some swell chocolate for a bit of sweet. We might crack open a bottle of Fin du Mond beer to go with.

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  1. No traditions here, just good food! I'm making a baked onion soup. The recipe is a little unusual as it has tomato puree in it and lots of emmenthaler cheese. I haven't made it before, but it sounds perfect for a cold rainy day.

    1 Reply
    1. re: Missyme

      It's not a tradition of any sorts, but I made a bread pudding with dried fruit. It came out great - light and moist. http://toadberry.blogspot.com/2008/01...

    2. It is traditional in my very German family to make roast pork and kraut with SpƤtzle and potato dumplings.

      1 Reply
      1. re: Kelli2006

        here in pennsylvania dutch land, it doesn't seem like new year's without pork and saurkraut (and I'm not even German!)

      2. No tradition for dinner, but the past several years we've been doing eggs in purgatory for breakfast.

        1. We always do black eyed peas and cornbread...yummy and a relatively healthy way to start the new year. I'm off to find a new recipe, as I am ready for a tweak to the one I've used for years.

          1. We had our traditional korean new year's lunch with rice pasta soup, white kimchee and some persimmon punch (spiked of course)...

            1. Did the Korean traditional New Years Soup (Ddeok Guk - Rice Cake Soup) which in our home is actually Ddeok Mandu Guk (Rice Cake & Dumpling Soup) with different types of Jeon and water kimchi.

              1 Reply
              1. re: hannaone

                I make onion soup and lamb daube (usually on the 30th so it's ready) for NYE dinner. I'm usually at work at some really unholy hour so it's very comforting to have ready.

              2. Our household is Southern, Jewish, and Mexican. Being the Southerner, I always make black eyed peas, greens, and cornbread. This year, however, has been exceptionally hectic, so I've traded the cornbread for corn tortillas. I also stepped closer to Californiazation by trading in my traditional turnip greens for sauteed spinach. (Since I spiked everything liberally with bacon, I was assured by a Texan friend that I've indeed covered all my bases.) We also had a pot of menudo this morning (love the broth, can't stand the chitlins), and some tamales. What's the Jewish part? Salami and good bread out on the table for grazing. This is all punctuated by football and people coming and going all day.

                4 Replies
                1. re: vickib

                  menudo usually has tripe not chitlins. Tripe is from a cows stomach, chitlins are from the intestine.

                  1. re: Candy

                    Thanks. Doesn't tripe have that honeycomb appearance?

                    1. re: vickib

                      The honeycomb tripe does. Scalded tripe does not, it's more like a sheepskin blanket in appearance when whole..

                      1. re: vickib

                        It actually depends on which stomach it comes from. Honeycomb is the most popular

                  2. We had a traditional dinner. Kids and grands came to our house. We had brie with bagel chips for an app, prime rib roast with au jus, gorgonzola sauce and horseradish sauce, potatoes au gratin, black eyed peas, salad with homemade green goddess dressing and honey-balsamic roasted onions. Dessert was a peach and berry crumble with Haagen Daz creme brulee and caramelized pear with pecans ice cream.

                    1. Southern spouse made the yearly dish of Hoppin' John, and it just keeps getting better. Spinach served as the greens on the plate.

                      1. We had a delightful New Year's day relaxing and watching football. The lovely day rounded out with Rosemary and Orange Pepper roasted hen, turnip greens, black eyed peas, smashed potatoes, garlic butter glazed rolls, and apple crumb pie with vanilla ice cream. It was delish and a good send off to my annual making better food choices!

                        Portion control, Blah, Blah, Blah!

                        1 Reply
                        1. re: Mattkn

                          We were eating some of the left overs from the night before and I didn't get a chance to head to the grocery but found a bag of frozen black eyed peas and spinch in the freezer. I usually have the fam over for this on NY day but this time just wanted a quite evening at home with the kids

                        2. Skipped the black eyed peas and greens and hoppin john this year. Instead went to a Japanese friend's home. She made wonderful sukiyaki (with the specially cut beef) and sushi. I brought her a banana gingerbread loaf to share with her adult daughter and friends.

                          2 Replies
                          1. re: drmimi

                            Mom's from Yugoslavia, so we had suckling pig (pork is lucky--a New Year's must-have), cabbage rolls (Hungarian style), a potato gratin, red cabbage, green beans with garlic, a tomato salad, and some rice with green peas. Dobos torte for dessert.

                            1. re: foodslut

                              We had blackeyed peas made with hog jowl, homeade mac and cheese, turnip greens, pork ribs, creamed corn and cornbread.

                          2. Ham, black eyed peas, sweet potatoes, yeast biscuits and instead of turnip greens this year I cooked green grits with spinach. Dessert was supposed to be butterscotch cookies but they ran all over the pan and we ended up with scraps. Guess I should have tried a new recipe AFTER I got my lucky meal in!

                            1. I made zampone (a fabulous Italian sausage, see link for more info) from Boston's North End, with traditional lentils Modena style (lentils = coins = prosperity) and a salad with bitter greens and blood oranges. My friends brought a Super Tuscan wine that was luscious with it. Before that, crostini with goat cheese and tapenade or with caviar and a divine cava, also supplied by friends. Yum, yum!


                              1. I'd been cooking for three days straight - not constantly, but frequently - doing blackeyed peas from scratch and getting my choucroute garni together, and making store runs whenever I had to. We were taking the blackeyes to some neighbors' house for a NYE party, and then we planned on having a smaller version than usual of the choucroute, most of which I cooked on Monday and refrigerated. However, we got to talking with some foodie friends at the party, and made a snap decision to invite them to share the choucroute. He said he'd bring wine and a salad, and the next morning I ran out and bought a package of bratwurst, since the dish as it stood had just a 2-lb. pork butt, three Toulouse sausages and some smoked loin and bacon. I warmed the dish up enough so that I could separate all the components and strain off the liquid. Then I grilled the brats in the iron grill pan until they were shiny-brown and firm, then reassembled the dish with the Toulouse sausages and smoked loin on the bottom around the pork butt, then the kraut pushed in around and over all that, then the brats on top, pushed down into the kraut a little. This went into the oven around 5:30, when I put potatoes on to boil. I had intended to do Pommes de Terre Alsacienne, which is just boiled spuds served with a sauce of minced onion cooked in too much butter, finished with sour cream beaten in, but then I thought of a way to make it even more wicked: I made the sauce, then mashed the potatoes with the sauce mixed in and spread them out in a gratin pan. The good part of this (besides the flavor!) was that I could finish the potatoes in the oven at the last minute, preferably while having a glass of wine.

                                I wish I'd taken some pictures, because this was the best one yet, mostly because we got to share it with good and appreciative company. When it's just us we fish all the food right out of the pot, but for this occasion I had to follow the textbook and distribute the meats on a platter and the kraut in a bowl. We began with small bowls of the blackeyes and some brown Basmati rice. The guests had brought a good California Riesling that was perfect for the choucroute, and their salad, just lettuce and some cut-up cherry tomatoes and sliced Maui onion, made exactly the right "dessert" to finish things off.

                                1 Reply
                                1. re: Will Owen

                                  Wow. I love reading your posts. I would love to live in the same city as you! I'd make friends with you, get myself invited to dinner, try to learn all your secrets, and then, invite you to my house! You have very lucky family and friends.