New Year's would not be complete without the traditional foods that celebrate the start of a new year in a somewhat superstitious way. Many cultures eat foods that are symbolic of luck, progress, prosperity, and wealth. Ham and pork are often eaten because pigs root forward with their snouts. Stay away from chicken, because they scratch backward. Legumes double in size when cooked and thus represent prosperity. Lentils look like tiny coins. Leafy greens resemble paper money and symbolize wealth. Even if these food customs seem superstitious, they are rooted in culture, tradition, and history.
In the American South especially, black-eyed peas have a history that is important to remember. The legume has been grown in the South since Colonial times. It was originally domesticated thousands of years ago in Africa and arrived in America on slave ships. Black-eyed peas are a staple in soul food. Typical Southern New Year's foods include such dishes as black-eyed pea cakes and Hoppin' John, which is a combination of peas and rice with smoked pork. Boiled ham hocks and cooked greens, such as collard greens, mustard greens, or kale are also eaten. This simple soup holds true to tradition to include a bit of each symbolic food.
Holiday Goodies
Holiday Goodies
The Devil's Eggnog
I made eggnog from scratch once for a party, during college. It was positively amazing. It consisted of sugar, brandy, heavy cream, eggs and a pinch of nutmeg. It ought to have been called devil's nog. The stuff was pure evil! But tasty.
Sadly the eggnog you buy at the store is nothing like the eggnog I made. It's not fluffy and boozy, just cloying and thick. Every year I forget this and buy a quart. So this year after my first disappointing cup I decided to cook with it instead of drinking it. For years I've seen recipes for eggnog pancakes. But when I went to make them my printer wasn't working and I was too lazy to write down the ingredients. So I made up my own version. It turned out surprisingly good.
Eggnog is really not much different than a custard. You could use it in all sorts of recipes. You can make milkshakes out of it or use it in french toast, bread pudding, pot de creme, ice cream, and maybe even crepes. If you have a favorite use for leftover eggnog let me know about it.
Happy Holidays Cocktails
We just can't resist a festive cocktail to liven up the holidays. Here are three sure to please martinis that will help you deck the halls with traditional flavors of the season.
Winter Wonderland Martini
2 oz. Three Olives Cake Vodka
2 oz. White Chocolate Liqueur
1 oz. White Creme de Cacao
1 oz. Heavy Cream
Combine in a shaker with ice and shake vigorously. Strain into a martini glass, sprinkle with coconut flakes and stir. Garnish with a white chocolate wafer (if desired)!
Candy Cane Lane Martini
2.5 oz. Three Olives Cake Vodka
1 oz. White Creme de Menthe
1/2 oz. Peppermint Schnapps
Heavy Cream
Dash of Grenadine
Add grenadine to the bottom of chilled martini glass. Shake remaining ingredients and strain into martini glass to create swirl effect!
Eggnog Cocktail
1 oz. Three Olives Cake Vodka
2.5 oz. Eggnog
3/4 oz. Amaretto
Combine ingredients in a shaker with ice and strain into a martini glass. Top with grated cinnamon or nutmeg and enjoy!
- Recipes courtesy of Three Olives Vodka
Mom's Thumbprint Cookies
It just wouldn't be Christmas at my house without Thumbprint Cookies. This old recipe that my Czechoslovakian/ Bohemian grandmother used to make created cookies that were my dad's favorite at holiday time. My grandma passed the recipe to my mom. They'd always have centerstage on the plates of cookies my mom would assemble and give to friends during the holidays.
I remember getting home from schoool and helping my mom roll all the dough into little balls. Under her watchful eye I would try to get the balls all the same size, resulting in dainty little cookies. Now I use a #100 portion scooper to insure uniform size.
The Thumbprint Cookies continue to live on. My daughter-in-law and I quadruple this recipe on our cookie-baking day so that we each have enough to include on our own cookie plates that are delivered to friends. This year my two young granddaughters helped make the cookies, each with a portion scooper in hand. They worked intently, rolling each ball of dough in an egg-white wash and then in finely shredded coconut. I always like to roll a few of the cookies in coarsely-ground nuts rather than the coconut.
Dark Chocolate Peppermint Crinkles
My house has been exploding with cookies lately. It’s not a bad thing and I’m certainly not complaining. I love this time of year when baking takes priority over dinner. “Here kids, have a few cookies and a glass of milk, we’ll call it good for a meal.” Just kidding…sort of.
Anyway, dark chocolate and peppermint is a combination that can’t be denied. I love putting it together during the holidays, mostly just to torture myself. I can barely say no to this melding of flavors and it kills me having it around. But this combo is refreshing in a sweet kind of way. You know what I mean.
However, in all truth, I love these cookies. They have hunks of melty chocolate inside, with crunchy sugar on the outside. They are insanely good and I hope you try them. They do not disappoint.
What did we do before Hershey’s came out with all these totally cute looking kisses? Not every flavor is my favorite, but I do really like the candy cane rendition. And they are so pretty.
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