New Year's Day Meals and Superstitions
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
|
Do you make any special foods to ring in the New Year?
Growing up, my mixed white (southern) and filipino household always had some sort of noodle dish (for long life) and black eyed peas/collards (for wealth). Nowadays, I typically do a Southern-themed lunch: ham, collards, cornbread and black-eyed peas (although thinking of mixing it up with this fritter recipe this yearhttps://cooking.nytimes.com/recipes/1018005-black-eyed-pea-fritters). |
Anonymous
| I’m of German descent and Grandma always served pork and sauerkraut. Don’t even know if that’s a custom in Germany. |
Anonymous
| I’m from Texas and always have black-eyed peas for prosperity in the upcoming year. |
Anonymous
| My dad made chitterlings, collard greens, and black eyed peas. My mom made sauerkraut with kielbasa/pork (she’s Scandinavian, not German though). |
Anonymous
Grew up mostly with black eyed peas and stewed tomatoes but I think we’ll try toshikoshi soba this year.
Would love to hear any others’ traditions! Thanks, OP, for starting the thread. |
Anonymous
| Pork and sauerkraut all the way here. Can’t wait. It isn’t just a NYD tradition, it is a family favorite meal— my teen loves it! |
Anonymous
|
Sorry this thread didn’t get more traction (like the Christmas dinner one did, which I thoroughly enjoyed).
We made the Japanese toshikoshi soup and, much to my surprise, it was very well received (esp the fish cake/kamaboko….which youngest described as “fish jerky”!). The homemade dashi was easy and delicious. So I’m gonna double-down on an old resolution to feature a different culture’s cuisine at least once each month (hopefully in conjunction with a celebration). Food can bring us together. We all gotta eat! Happy 2024 to All! |
Anonymous
Maybe someone can googlfu. We have definitely had long threads about this in the past. |
Anonymous
True enough but I enjoyed the very personal spin posters, even anonymous ones, shared. It’s why I “read” cookbooks. The personal stories behind a recipe (or menu) are often worth the price of admission. ☺️ |
Anonymous
|
If we stuck to the rule that if there was a thread about it before, we can never have a new one on the same topic, the whole forum would end.
I like the idea of doing a new cuisine every month. Maybe once my kids venture out of the toddlers-who-hate-all-sauces phase, I can experiment a bit more. |
Anonymous
| Growing up, my southern family always had black eyed peas, collards, and some pork product (ham, chitterlings, pig feet/tails). This year, we're doing the pig feet and tails along with the black eyed peas and collards. A little cornbread to round things out. |
Anonymous
| Yes both of us are from Georgia. We always eat pork , collard greens, black eyed peas and cornbread on NYD . |
Anonymous
| I’m German and we eat lentils. |
Anonymous
LOL, it’s my DH who doesn’t like “sauce” and wants “gravy” (from a jar, no less, yuck!). Our now-teens love to “dip”; that way, they control how much, if any, sauce they get/use. So maybe serve sauce on the side and you might get some takers. Cute little “prep” bowls for the dip also got ours’ attention. It took me several years to not care if “ketchup” is their sauce of choice. They eventually will branch out. ☺️ Beyond some of the usual (a variety of Asian & European), we’ll likely pull in Ethiopian and Lebanese this year, mostly because we’ve newer friends who can guide us along and I am intrigued by the (generally) different flavor palate. My spice cabinet runneth over at times and I love it! Having grown up mostly with just salt & pepper, it’s been a wonderful journey to many different places. Seasoned popcorn in our home is a worldwide ride. |
Anonymous
Do you have a recipe you’re particularly fond of? Do you keep it vegetarian or add in a meat protein? |