New year's day food

[RCB]

For Russian grandchildren

For Russian grandchildren

They would be served little three-meats pastries, that are boiled or fried,
called pimentees. If they were real lucky they would have a dish that translated means "fish under coat".

S novym godom

pronouced Ssss no vum go dum

Happy New Year!

 

[aussigal]

Gee I am glad Emma asked all the questions I needed answering too!..lol..

It seems we miss-out too on this big-feasting .

WE Aussies seem to spend new years at friends houses with a BBQ or head to the beach drinking the new-year in usually with fireworks at midnight.

Those who stay home get to watch one of those re-run TV shows or some review of all the highlights for the year...LOL...

I do like the idea of a big feast like Christmas...maybe we could try convert the locals!


HAPPY NEW YEAR !!!!!!

 

[Emma]

Thankyou everyone! I am now knowledgable in American traditional foods!

And I knew what grits were when you mentioned them! We had them in Florida!

If I can ever tell you about spotted dick or anything else nice and English you let me know!!

Emma
xxx

 

[terryj]

Bonnie, I actually buy the Glory brand seasoned collards in a can, they are very good and only smell up the house somewhat. I buy the same cornbread and cook it the same way as you, in a heavy black cast iron skillet that was my granddmothers. I also do the quick soak method to cook my dried peas.
I was actually born in Ga. as was my husband. We lived in California for about 10 years and have been back in Ga. for about 28 years. I am southern through and through and always will be.

 

[hensylee]

I have my black-eyed peas, pork roast for Sunday..NO collards..smell up the house. these are tradional southern foods for New Year's Day.Suppose to bring money and luck for New year.. BET, ANN will answer SOON..and Danny.. Bonnie

I just found this one, Bonnie, or you know I'd have been here pronto. Mother, being a Key West native, called the blackeyed peas 'hoppin john' and we had it every year, along with greens and corn bread. Sposed to bring $ but never did. Maybe a bit of luck, tho. We will have lunch w/bro at the assisted living home, where the cook isn't from the south, but I bet she will fix up the black eyed peas, corn bread, pork and GREENS.

I can't cook greens - always managed to leave a bit of sand in them, making the end result crunchy! ugh. Never liked them much anyway, as a kid, but eat them now. They are very good for you if you aren't on coumadin.

I'd rather have left over brunswick stew.

 

[hensylee]

collards and turnip greens and mustard greens.

These are bulb veggies. They grow close to the ground (and gather sand on the leaves). They need the touch of frost before they are in-ground seasoned and 'ready' for cooking. If harvested too early the tast is bitter. They are pulled up, the roots cut off (put aside) and leaves are washed, and washed, and washed, and washed, and......well, you know. If they aren't washed properly, sand clings to the leaves and you cook it, too! Bad. Then they are cut into small pieces (maybe with kitchen scissors), put into a large (that's LARGE) pot with some pork and salt for seasoning. After cooking for awhile, add the roots (cut up in large pieces). When the root is piercable with a fork (just like potatoes), they are done. Serve greens and turnips (the bulb), keep liquid, which is called 'pot likker'. The liquor is served as a liquid on its own, like soup or broth, or poured over corn bread.

Bonnie, I think to cut down on the smell, you can add a spoonful of vinegar. Mother always added a spoonful of sugar to take out the bitterness of the greens - some of them have a bitter taste; the mustard, maybe. These greens are loaded with vitamins and iron.