Traditional New Year’s Day Meal
This traditional New Year’s Day meal is one I’ve cooked for many years. Every other year, I like to mix it up a bit and serve my Georgia Collards and Bean Soup since it has everything I need to celebrate the New Year already in the soup: collards, black-eyed peas (I substitute the white beans in the recipe with black-eyed peas for tradition), and pork. Each of these ingredients is necessary in keeping with the tradition that the more collards and black-eyed peas you consume, the more prosperous you will be in the upcoming year. People also traditionally eat pork, concluding that the more pork consumed, the more growth in the year to come! By the way, a few of these recipes are in my latest cookbook, Stacy Lyn’s Harvest Cookbook.
I have to say, the traditional New Year’s Day meal is truly one of my favorites. I like to start the menu with my grandmother’s Deviled Eggs recipe, and then work my way to the Hoppin’ John, Collards, Cheesy Mustardy Pork Chops, and of course, Fried Cornbread. Nothing could bring me more culinary pleasure.
This will be the first year I serve this Butterfinger Cheesecake, but I can assure you it won’t be the last. I have had it in the house for the past month. I am totally hooked on this decadent cheesecake. I originally made it for Scott’s birthday, imagining that it was going to be over the top sweet, but to my surprise, it was really just perfect. Scott thought so, too!! It’s definitely a keeper!