NEW YEAR'S TRADITIONS

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NEW YEAR'S TRADITIONSWe've covered black-eyed peas as a Southern tradition inthe U.S., but Catherine, The Herb Lady dropped me a lineto suggest that if you don't want to use a ham hock you canused a smoked turkey wing or leg instead to flavor the peas.You can also use a piece of ham from a boneless ham. Theends are great to freeze and save for this. Actually, any"smoked" meat will add flavor. Vegetarians can leave out themeat all-together and add some extra herbs for flavor.There are many neat traditions around the world for NewYears. One, that is observed in Cuba, Spain, and manyother countries is the practice of eating one grape eachtime the clock chimes at midnight. 12 grapes for the 12chimes---GREENS AND PEASI have a non-pork version of a black-eyed pea dish, that is also ahealthy side dish! Greens are also considered a good luck dish!Black-Eyed Peas and KaleIngredients:1 1/2 kale or other greens1 Tbsp. olive oil2 cloves minced fresh garlicPinch of dried red pepper or ground black if preferred2 cups canned, rinsed black-eyed peas1 Tbsp. wine or herb vinegarRemove the tough stems from the greens. Chop the leaves into one-inch pieces. Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes. Drain. In a large skillet, combine the oil and garlic. Cook the garlic over low heat, stirring, about two minutes. Add the peas and pepper, stirring, about three minutes. Add the kale and stir -then add the vinegar. Serve hot or at room temperature. Serves 6.ITALIAN TRADITIONIn many Italian homes, lentils are eaten just after midnight on New Year's Eve. This custom is suppose to bring money to the person throughout the rest of the year.Italian LentilsIngredients:1 lb. dry lentils2 carrots, peeled, divided2 stalks celery, divided1 large sweet onion, chopped, divided2 Tbsp. olive oil1 Tbsp. butter2-3 leaves fresh sage or 1/4 tsp. dried1/4 cup tomato sauce (or spaghetti sauce)salt to tasteWash the lentils and sort. I don't soak them overnight but somepeople do. I place them on the stove with water to cover, andbring to a boil, then allow them to sit for one hour. Rinse anddrain. Put the lentils in a large pan and add a whole carrot, one celery stalk, 1/3 of the onion and salt to taste. Add water to coverall. Bring to a boil and the reduce to a low heat; cover and allowthem simmer for about 2 - 3 hours. Check occasionally to see if they are done. Add more water if they start to look dry at anypoint. About a 30 minutes before they are done, heat a pan with the butter and oil. Add remaining carrot, celery and onion, finely chopped. Sauté the vegetables for about 5 minutes; then add the tomato sauce and two fresh sage leaves. Simmer for about ten minutes. Add them to the lentils and cook together for 10 minutes stirring frequently. DUTCH TRADITIONSWe have a large Dutch population here in West Michigan, so I had heard of Olie Bollen after living here for 20 years. They are small round doughnuts or "fat balls" that vary with the cook. Sometimes raisins, currents or other dried fruit are added. These are served on New Year's Eve.Olie BollenIngredients:1 package active dry yeast1 teaspoon granulated sugar3/4 cup water3 eggs, beaten2 cups milk, warmed3 tablespoons light corn syrup1 pound raisins, soaked overnight4 cups all-purpose flour1 tablespoon saltDissolve yeast and sugar in the water and allow to stand in warm place for 30 minutes. Combine eggs, milk, corn syrup, raisins and yeast mixture in large bowl. Sift flour and salt into mixture and mix well for a few minutes. It should be firm enough to fall from the spoon in a ball shape. Either add more water or flour depending on dough. Let the dough rise in a warm place for 2 hours. Drop by tablespoonful into hot, preheated grease. (Same temp. as for French Fries)Fry until browned.MORE NEW YEAR'S FUN:More New Year's traditions from around the world!http://www.oldfashionedliving.com/holidays/newyears.html

 

Brightest BlessingsAni