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Are there a traditional news years eve or new years day foods? thanks

taluga Dec 31, 2012 10:29 AM

I know about Hoping john and that some bean recipies are supposed to bring luck. We are vegetarian.

  1. biondanonima Jan 3, 2013 06:26 AM

    My parents (both from Ohio, and of German descent), do roast pork and sauerkraut for New Year's Day, along with mashed potatoes, peas and Waldorf salad (which I think is a non-traditional addition to the menu). They may have updated the side dishes but roast pork and sauerkraut never varies.

    I am invariably traveling on NYD so it's usually a smorgasbord of fast food. This year, I tried a McD's Filet-o-Fish for the first time. I don't think I'll make it a tradition.

    1. KaimukiMan Jan 2, 2013 10:19 AM

      We have a lot of asian influence in Hawaii and traditional New Years Eve food include sashimi or poke, mochi , and noodles such as chowmein

      (as a side note, auto-correct has never heard of mochi, instead it keeps trying to turn mocha into a new years food and somehow thinks chowmein should be snowman.)

      1 Reply
      1. re: KaimukiMan
        Sherri Jan 2, 2013 01:05 PM

        You don't want to know what it does to 'shiitake'

      2. jmcarthur8 Jan 1, 2013 11:48 PM

        Our host prepared a one-dish meal that included the traditional Southern items. Black eyed peas were mixed with chopped Collards and Andouille sausage, and topped with a cornbread mixture and baked. It was seasoned perfectly, and had a little kick from the sausage. Oven roasted kale chips were for nibbling while dinner baked, and chocolate cupcakes with coffee frosting finished it off.

        1. Chemicalkinetics Jan 1, 2013 10:02 AM

          I believe black eyed pea is the New Year's dish. It can different from community to community of course.

          1. m
            marymac Jan 1, 2013 08:13 AM

            My dad always had pickled herring. He was from Ireland so don't know if it's what they do there.

            1. nofunlatte Jan 1, 2013 07:55 AM

              A traditional Pennsylvania Dutch new year's dish is Pork and Sauerkraut. Best served with mashed potatoes. Not vegetarian, though.

              3 Replies
              1. re: nofunlatte
                MonMauler Jan 1, 2013 08:30 PM

                I grew up mostly in Western PA, and I live there now. We always have pork, kielbasa, sauerkraut and mashed potatoes on new years day. Just had it a few hours ago, and it was delicious as always.

                1. re: MonMauler
                  nofunlatte Jan 2, 2013 07:55 AM

                  Sounds wonderful, MonMauler! I made pig-n-kraut yesterday, with a smoked ham shank, kielbasa, and bacon. Had to have some for good luck! I grew up in PA Dutch country (Berks County), but we never had pork and sauerkraut growing up (my family isn't PA Dutch). Then my dad started making it about a decade or so ago on New Years Day. I was back in Indiana on Jan. 1, so I didn't join him (I'm rarely there on Jan. 1), but I'm sure it was delicious!

                  1. re: MonMauler
                    Will Owen Jan 2, 2013 12:01 PM

                    I didn't make mine yesterday because it requires cooking bacon, which drives my veggie wife up the wall with unrequitable desire. I did consider doing that part over the gas grill out back, but I'll just do it all today while she's at work. It won't be as fancy a version as I used to make, just with the bacon and two kinds of commercial precooked sausage (stadium brats and knockwurst), but it'll get parcelled out and frozen for several fine lunches down the road.

                    Yesterday's trad dish was Hoppin' John, made with frozen blackeyes, chopped onion and poblano chile, and a good spoonful of smoked paprika to compensate for the lack of cured pig. AND cornbread. All quite good.

                2. r
                  Rasam Jan 1, 2013 07:07 AM

                  Hi Taluga:

                  It's easy to do vegetarian versions of beans+greens, there are so many Indian recipes along those lines. These recipes are delicious, seasonal, and inexpensive, which is a great start to a new year :)

                  Saag lobhia (greens+ BEP) is a good one:

                  Sautee minced onion+ginger+garlic in vegetable oil until well cooked down, spice with: cumin powder, coriander powder, red chily powder, turmeric, and garam masala. Saute the spices for a few seconds.
                  Add soaked BEP and salt, cover and cook (pressure cooker is great).
                  When done, add diced tomatoes (e.g. 1 can, depending on the quantity of beans, and since it is midwinter in the Northern Hemisphere), simmer.
                  Then add the sliced greens and cook till they wilt down. The cooking time of the greens will vary depending on the type of greens - collards take longer than spinach. You can use mixed greens. You could add the greens at the same time as the tomatoes to save time.
                  Taste, maybe add a little more garam masala as a finishing note.

                  Serve hot with rice or rotis, maybe raita on the side, and a complementary vegetable (complementary in terms of taste and texture) such as potatoes.

                  Today we are having the leftovers of yesterday's chana dal+peanuts+spinach from the 660 Curries COTM that I reviewed on that thread.

                  Happy New Year to all readers here!

                  3 Replies
                  1. re: Rasam
                    taluga Jan 2, 2013 07:52 AM

                    That sounds great, except what is BEP?
                    Thank you

                    1. re: taluga
                      Cinnamonster Jan 2, 2013 08:01 AM

                      Black eyed peas.

                      1. re: Cinnamonster
                        taluga Jan 3, 2013 08:31 AM

                        ohhhh thanks

                  2. carolinadawg Dec 31, 2012 12:53 PM

                    In the South, we have black eyed peas, collards and cornbread on new years day.

                    3 Replies
                    1. re: carolinadawg
                      fldhkybnva Jan 1, 2013 06:47 AM

                      +1 with ham hocks

                      1. re: carolinadawg
                        Dax Jan 2, 2013 08:43 AM

                        Agree, but I'm not a big fan of black eyed peas so we did collards, pinto beans (both with crispy hog jowls) and stewed pork shoulder (in mojo and salsa verde) for soft tacos yesterday while watching the Dawgs win.

                        1. re: Dax
                          Dax Jan 2, 2013 12:29 PM

                          What do y'all do with your leftovers? The wife is not a huge fan of collards plain so I need to figure out how to repurpose all of the leftover collards we have. I read about a white bean and collard soup so may look into that. Also read this thread but either a) nothing jumped out at me or b) we're trying to eat healthier this month.


                      2. Gio Dec 31, 2012 12:48 PM

                        A traditional New Year's meal for Italians is:
                        Cotechino sausage, Lentils, and Polenta or Potatoes.

                        1. twyst Dec 31, 2012 12:31 PM

                          Growing up outside new orleans, it was black eyed peas for good luck and cabbage for money in the new year!

                          We also had to use a ham hock in something for some reason, but cant remember the superstition behind that one.

                          3 Replies
                          1. re: twyst
                            chloebell Dec 31, 2012 12:41 PM

                            Black eyed peas, turnip greens, cabbage, ham hock (cooked in with the peas), pork jowl (fried), and cornbread.

                            I have a recipe for Braised Cabbage. Got it out of Molly Stevens' 'All About Braising" book. I have to say, it is the BEST cabbage. If you want the recipe, let me know.

                            1. re: chloebell
                              Deborah Jan 2, 2013 08:12 AM

                              I would love your recipe for braised cabbage. Thank-you.

                            2. re: twyst
                              Will Owen Dec 31, 2012 01:17 PM

                              I'm convinced that the superstitious "reasons" followed after the food. All of those foods - cabbage, beans, pork, potatoes or whatever - are the ones you put by for winter use if you're living without electricity or supermarkets. If you're in that situation and you want to have a midwinter feast, you'll need to hit the smokehouse and the cellar.

                              My favorite New Year's dish is the Alsatian choucroute garni, basically braised cabbage with smoked pork and sausages all cooked together and (of course!) eaten with potatoes. The last one I made, I included Eastern European-style cabbage rolls with the sausages and left out the usual smoked loin, and it was declared the best yet. Alas, I'm now the only carnivore in the house, so it'll be vegetarian Hoppin' John this year.

                            3. s
                              Sherri Dec 31, 2012 12:28 PM

                              Growing up, we always heard from grandparents that beans/peas/lentils represented coins in the new year while leafy greens represented folding money. Maybe it was a good way to encourage children to eat their spinach/kale/cabbage and it worked! Pork was always included, something about pigs rooting and going forward like we were supposed to do. Until I was an adult, I thought it was just because they tasted good together. Have a great meal!

                              1. t
                                taluga Dec 31, 2012 11:33 AM

                                Thank you very much- I'm heading out to the market with kale and black eyed peas on the list

                                1. h
                                  hawkeyeui93 Dec 31, 2012 10:44 AM

                                  I make a black eyed pea and kale dish for good luck on New Year's Day. Use a good cajun all-purpose spice to give it decent taste (along with any spicy veggies you like). I blend/puree my kale with vegetable stock and add it as a substitute for water in making the black eyed peas.

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