New Years Day Dinner, Vegetables
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Later and Shorter…

“The night air is cool on the body, mesmerized as the light glistens off the dark and oddly black appearing liquid … and in the light of the full moon I’m spinning and twirling…..”

nothing… at all. 

eh.. back to the eats…

The Veg.

Copper Pennies
While not a southern tradition, they are a fine addition to the whole personal wealth scheme of a theme. And being as objective as I can about it, probably just about as a fool proof way of enriching your bank account as say buying into Carlton Sheets “How to Steal a House from Desperate People” or that other guy’s “Learn to buy all the distressed property in a town no one wants to live” plan. This way, you at least get to eat something good and not feel all dirty afterwards.

Serves 4 to 6
Ingredients
4 Large Carrots – Peeled
1/2 Cup Orange Juice
1/4 Cup Honey
1/2 Cup Chicken (or vegetable) Stock
1/2 Cup Butter or Non Dairy Margarine
1 Shallot – Minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Medium Sauce Pan

  • In the sauce pan on Medium High heat,  bring the stock, orange juice, butter, honey and seasonings to  a boil
  • Cut the carrots into 1/2″ rounds and add the carrots and the shallots to the pot
  • Reduce to low and simmer for 20 minutes (or until the carrots are just fork tender
  • Bring the heat back up to medium high and reduce until the glaze thickens (about 5 minutes)

Mixed Greens
Trad i t i on a lly, New Year’s Day Greens are collards…. eww. I don’t cook collards, I like my house. And really, we’ve never been a collard kind of family. Greens for us have and always will be a 50/50 blend of turnip greens and mustard greens. The greens are more tender, the flavors are more delicate and the texture is supple and almost meaty. The milder autumn we had this year was an added bonus because it produced an abundance of these less hardy greens at the curb markets this week – when typically they would have been well out of season by October.

Serves 8 to 10
Ingredients
1 Pound Washed Turnip Greens
1 Pound Washed Mustard Greens
2 Strips Fatty Bacon
1/4 Cup Oil
1 Tablespoon Salt
1 Teaspoon Black Pepper
6 Cups Water
Dutch Oven

  • Dice the bacon
  • On high heat, render the bacon in the dutch oven until clear-ish but not browned
  • Add the oil
  • Rough chop the greens
  • With the pot still on high, add the greens to the pot
  • With tongs or a large spoon turn the greens over in the oil coating them completely and allowing them to wilt down
  • Once they have reduced by 2/3, add the salt, pepper and water and boil for 15 minutes
  • Reduce the heat to low, cover and simmer for 1 hour

Black-Eyed Peas

While these have been a staple on many a southern table for just about any occasion, they fit into our money for nothing theme as a substitute for coins. I could tell you how to pick them, pressure cook them, and season them like a Deep South cook, but I’m not. Black eyed beans out of a can taste exactly like beans you worked way too hard to make from scratch. The beans are courtesy of Luck’s – which are by far the best tasting of the lot.

Vidalia Onion Quick Pickle
These were another Curb Market Crawl find this past week, and another surprise find as a result of the milder season. Since I opted not to produce a chow chow for the meal, I worked up a quick pickle / relish to go with the  beans and greens.

Makes 1 Cup
Ingredients
2 Green (or Baby) Vidalia Onions
1/2 Cup Rice Vinegar
1 Teaspoon Celery Seed
1 Tablespoon Sugar
1/4 Teaspoon Salt
Small Sauce Pan
1 Non Reactive Bowl

  • Cut the onions into 1/4″ rounds from tip to bulb (include the green bits)
  • Place the cut onions into the bowl
  • In the sauce pan, bring the vinegar, sugar, salt and celery seeds to a boil
  • Remove and pour over the sliced onions
  • Cover and refrigerate for a minimum of 1 hour

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