We all hope for wealth, prosperity and good fortune when that clock strikes midnight so why leave your destiny up to fate? According to cultures across the globe, consuming certain foods on New Year’s Day ensures an auspicious future. If you aren’t superstitious, consider yourself lucky to be able to share a good meal with family and friends.
Recipes provided by T and Andy Price, Real Food Café Sponsored by Little Brown House Waterford Marquis “Vintage” iced beverage glasses $79/set of eight; Reed & Barton “Dalton” five-piece place setting $30; IHI salad set $14; Lunares serving spoon $12; Beatriz Ball serving spoon $29; Juliska vase “Berry & Thread” $455; All Clad 12-inch chef pan with lid $215; All Clad tongs $20; Beatriz Ball “Vento” ice bucket $157; Beatriz Ball “Soho” rectangle platter $83; Roost champagne flutes $43/set of five; LeCruset 2 ¼-quart saucier with lid $170; LaMaison glass platter $18; Garnier Thiebaut placemat $22; Garnier Thiebaut napkins $21 each; Juliska “Berry & Thread” pasta bowl $38; Juliska “Jardin Du Monde” dessert plates $42 each; Juliska “Jardin Du Monde” individual lidded soup toureen $68
Pork Cassoulet 2 pounds pork shoulder, trimmed and cut into 2-inch pieces 2 medium onions, peeled and chopped 2 garlic cloves, minced 2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves 1 pound bacon, cut into 2-inch pieces 1 large stalk celery, chopped 1 medium carrot, peeled and chopped Kosher salt and freshly ground black pepper to taste 4 cups chicken broth 1 cup white wine 1 (14-ounce) can diced tomatoes, with juice 2 bay leaves 2 (14-ounce) cans white beans, drained and rinsed 2 tablespoons olive oil 1 cup coarse bread crumbs 2 tablespoons chopped parsley
Preheat oven to 375 degrees. Place the pork in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs. Cover with a lid or foil and bake for 1 ½ hours. Remove the pork; set aside. In the same pot over medium heat, brown the bacon. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic and cook for 1 to 2 minutes. Add the broth, wine, tomatoes and bay leaves. Bring to a simmer then add the cooked pork and vegetables and the canned beans. Bake for 1 hour uncovered. Mix the olive oil, bread crumbs, and parsley. Sprinkle the bread-crumb mixture over the cassoulet and bake for another 30 minutes uncovered.
Makes 6-8 servings
Stir-fried Noodles 8 ounces Lo Mein or Udon noodles, cooked, rinsed and drained 1 small red onion, thinly sliced 1 green pepper, thinly sliced 1 carrot, julienned 2-3 cups Napa cabbage, shredded 1 leek, sliced Small piece of ginger, minced 2 cloves garlic, minced 1-2 tablespoons dark sesame oil 1-2 tablespoons soy sauce 1 tablespoon rice vinegar 1-3 teaspoons chile paste 1-2 tablespoons vegetable oil
Heat vegetable oil in a large frying pan or wok over medium high heat; add the carrots and red onion; stir fry a couple of minutes. Add green pepper, cook a minute or so; add ginger and garlic; add leeks, then cabbage. The whole stir fry should take about 5 minutes. Season with salt and pepper. Add sesame oil, soy sauce, vinegar and chile paste. Add noodles, toss to combine and serve immediately.
Makes about 4 servings
Holishkes Stuffing 2 pounds lean ground beef 1 ½ cups cooked white rice 1 cup finely chopped onion 2 eggs, beaten ½ cup water 1 tablespoon finely chopped or crushed fresh garlic ½ teaspoon celery seed 2 teaspoons salt ½ teaspoon pepper
Sauce 2 cups plain tomato sauce 1 ½ cups finely chopped onion 1 orange, zest and juice 1 lemon, zest and juice ½ teaspoon cinnamon ½ cup white sugar ½ cup brown sugar ½ cup white vinegar 2 cups water 1 ½ teaspoons salt 1 large, lightweight young green cabbage
In large bowl, combine all stuffing ingredients. Stir with fork then mix thoroughly with hands. Cover and refrigerate. In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate. Fill very large stockpot 3/4 full with water and bring to rapid boil. While bringing water to boil, use thin, sharp knife to remove core from cabbage. Set out baking tray lined with paper towels near stove. Drop cabbage head into boiling water. Outer leaves will begin to fall off as they soften. Leave in boiling water for a few minutes until limp and flexible enough for stuffing; take out one at a time, and place on baking tray. Try not to tear leaves. Lay leaves out on work surface and stuff with 3/4 cup of meat-rice mixture; roll very tightly along spine, and close both sides by tucking in with fingers. The spine should be vertical in center of roll. Pour 3/4 inch of sauce into large, wide-bottomed deep sauce pan or skillet. Arrange cabbage rolls carefully on top of sauce, and pour remainder of sauce over top to cover. Cover and simmer for about 1 ½ hours. Remove cabbage rolls from pan and keep warm while reducing sauce to desired thickness (about 10 minutes). Pour sauce over rolls and serve.
Makes 10-12 rolls
Rice Pudding ½ cup slivered almonds 4 cups cooked medium or long-grain rice, at room temperature 4 cups milk 1 cups heavy cream 2/3 cup sugar Pinch salt 1 teaspoon pure vanilla extract ¼ teaspoon almond extract 1 teaspoon ground cinnamon 2 tablespoons butter
In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from heat. In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until very thick, 5 to 10 more minutes. Remove from heat and stir in the butter, almonds, extracts and cinnamon.
Variations: Add zest of an orange with raisins Add nutmeg and use half coconut milk and half regular milk; top with toasted coconut
Makes 6-8 servings
Recipes provided by T and Andy Price, Real Food Café Find Real Food Company on Facebook.