So this is the first post for this blog, which is fitting given the time of year.
It's the New Year in the Hebrew Calendar and my family is determining the menu with which we will greet the year. When discussing symbolic foods, I mentioned black-eyed peas, which are eaten by Jews on Rosh HaShanah but are also eaten by southerners on New Year's Day (for luck). My husband then suggested we make this vegetarian version of Hoppin' John from a favorite Chapel Hill restaurant (Crook's Corner). We figured we would make a traditional, southern bbq plate with slaw (but we'd substitute beef brisket for the pork). And this year I swear off honey cake for good. It's not my thing, it's never great, and I need to own that. Besides, if you were to have a honey-based dessert wouldn't you want Greek loukoumades or Italian struffoli? I would.
So the menu this year is tentatively as follows:
The ubiquitous apples and honey,
Slow-cooked BBQ Brisket
Crook's Corner's Hoppin' John
Rick Bayless' Hickory House Sour Slaw
and some sort of greens, possibly collards
sweet honey fried something like the aforementioned deliciousness.
A specialty cocktail is in the works. What are you cooking?