Hello, blog friends! I can hardly believe we are now two days past Christmas! I’ll be back this week for some Christmas highlights, but first want to share an idea for a unique New Year’s Day menu. I fully acknowledge that in our post-Christmas, over-stuffed conditions, planning another meal is not exactly what we want to be thinking about. But I want to slip this one in before you do your New Year’s menu making and grocery shopping.
Joel and I like to have our parents over for New Year’s Day lunch. I try to stick with the traditional Southern New Year’s plate that our mothers raised us on, but with a twist! I’m not much in to superstition, but I’m totally in to tradition so pork, greens, cornbread, and black-eyed peas are definitely the starting point for my New Year’s menus. Check out my favorite New Year’s menus (along with piano recital pictures) here!
Last year I had my menu planned, groceries purchased, and most of the food prepared, when I woke very early on New Year’s Day with food poisoning from eating out the evening before. Sadly, we had to cancel the lunch with the grandparents, so I put everything away for Joel, the kids, and me to have for dinner one night later that week. Days later, when we finally enjoyed this meal, I snapped photos to save and post this year. Click the highlighted links for the recipes!
New Year’s Day Menu~ With a Twist!
Warm Turnip Green Dip with Crackers
Zannie’s Black-Eyed Pea Dip with Tortilla Chips
Eggnog Cheesecake with Bourbon Caramel
The Sausage and Collard Greens Stew is a creamy and hearty stew that includes our pork and one more green. This stew would be the quintessential comfort food for those chilly winter evenings on into January. The cornbread muffins are Jim-N-Nick’s muffin mix. They sell the mix so I like to pick up a bag every now and then to keep in the pantry. They are so tasty!
And here’s the Eggnog Cheesecake with Bourbon Caramel! Are you hearing the “Hallelujah Chorus” yet? You should, because this cheesecake is so luscious and decadent, it deserves a grand entrance of it’s own! I like to make an eggnog-inspired dessert each year. In the past I’ve made Eggnog Cupcakes and Chai Eggnog Cookies. I’m not sure if I’ll be making the Eggnog Cheesecake again for this New Year’s Day, but I will be making it again at some point. It’s a keeper!
I can’t find the link to this recipe so I’m going to type this one out for you. It’s from the 2016 Southern Living Christmas Cookbook.
Eggnog Cheesecake with Bourbon Caramel
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup finely chopped pecans
2 Tbsp. sugar
3 (8 ounce) cream cheese, softened
1 3/4 cup sugar
2 Tbsp. all-purpose flour
1/2 tsp. freshly grated nutmeg
4 large eggs
1 cup refrigerated eggnog
1 tsp. vanilla extract
1/4 cup light corn syrup
1/4 cup water
3/4 cup heavy cream
2 Tbsp. bourbon
Sweetened whipped cream
Freshly grated nutmeg
1. Preheat oven to 325 degrees. Stir together the first 4 ingredients together in a bowl until well blended. Press mixture in the bottom and 2 inches up the sides of a 9-inch springform pan. Bake at 325 for 10-12 minutes. Cool completely on wire rack, about 30 minutes.
2. Meanwhile, beat the cream cheese and 1 cup of sugar at medium speed until blended and smooth. Beat in the flour and nutmeg. Add eggs, one at a time, beating just until blended after each addition. Add the eggnog and vanilla, beating until blended. Pour the batter into the prepared crust.
3. Bake at 325 degrees for 1 hour and 5 minutes or until almost set. Turn oven off. Let the cheesecake stand in the oven with the door closed for 15 minutes.Remove the cheesecake form the oven and gently run a knife along the outer edge of the cheesecake to loosen. (Do not remove the sides of pan yet.) Cool completely on wire rack, about 1 hour. Cover and chill 8-24 hours.
4. Bring the corn syrup, 1/4 cup water, and remaining 3/4 cup sugar to a boil in a medium saucepan over medium-high. (Do not stir) Boil, swirling occassionally after sugar begins to change color, 7 minutes or until dark amber. (Do not walk away from the pan because the sugar will burn quickly once it begins to change color.) Remove from heat. Carefullly whisk in 3/4 cup cream (the mixture will bubble and spatter). Whisk constantly until bubbling stops. Whisk in the bourbon. Cover and chill until ready to use or up to 2 weeks.
5. Remove sides of pan from the cheesecake. Insert a medium-size start tip into a large decorating bag; fill with whipped cream. Pipe the cream around the top edge of the cheesecake. Sprinkle with nutmeg. Heat the caramel sauce until pourable. Drizzle each serving with caramel.
Hope this menu gives you a little inspiration for New Year’s cooking, even if you’re not yet in the mood to think about food again!