| In all likelihood, I will be working both New Year's Eve and New Year's Day. I think I'll cook the rump end of a ham (lots of leftovers!) on Wednesday, with maybe some mashed potatoes, or else potatoes mashed with turnips, and brussels sprouts on the side.
That's the extent of my plans at the moment, although if anyone has a great recipe for a maple-bourbon glaze for the ham, I'm interested: haven't found one online that could match the one a friend of mine (a former chef) did off-the-cuff some years ago when we collaborated on dinner. (She was in charge of the ham; I watched her make the glaze but have never been able to reproduce it.) |
| I know that in certain parts of the South it is traditional to make Hoppin' John and greens for New Year's Eve...in parts of Pennsylvania, it is de rigeur to make pork & sauerkraut. And of course, many people watch the ball drop in Times Square at midnight: one friend of mine threw a party every year, and from his terrace (or living room window, if the weather was severe) we could actually see the ball dropping: he lived only two blocks away, at 9th Ave. and 43rd St., on the 42nd floor.
So: What is your family's tradition for a New Year's Eve celebration? What sorts of food do you cook, and how do you celebrate: go out? Gather 'round the football on TV? Inquiring minds want to know...and any & all recipes are welcome.
Wishing everyone a better 2010: peace, prosperity, health & happiness!
Oh, and the secret to great pork & sauerkraut? You have to start with a mild kraut in the plastic package in the refrigerator section of the grocery: the canned stuff is vile. Then: A nice brown lager, some caraway seeds, thinly sliced onions mixed in with the kraut from the get-go, and a bunch of different pork products, slowly cooked in a roasting pan, adding beer and stock as necessary, until the kraut caramelizes and becomes golden-brown. My dad, a true Pennsylvania Dutchman, called mine the best sauerkraut he ever had.
It was probably the best compliment he ever gave me. |