New Year’s treats that promise good fortune — or at least good eating
Little-known fact: There is prescribed dining for New Year’s Eve! Unlike on Thanksgiving and Christmas, celebrants do not feast on turkey and mashed potatoes. Instead, they seem to have dug up some pretty unusual fare.
Readers may encounter a few strange culinary traditions not just in foreign lands, but in their own home country, too.
Hoppin’ John – Southern U.S.
At the turn of the year, the American South dines on black-eyed peas (the food, not the musicians), rice, collard greens and cornbread. As the dish is an annual Southern staple, it must bear a colorful name, so years of custom have settled on hoppin’ John.
Twelve grapes – Spain
This dining experience is not as creatively named. In fact, it is extremely straightforward. At midnight on New Year’s Eve, many Spaniards consume exactly 12 grapes. That is, one grape for every toll of the bell.
If it seems uncanny to imagine a gathering of people popping grapes into their mouths in time with a ringing bell, those readers are probably not from Spain.
Oliebollen – Netherlands
Oliebollen translates to “fried oil balls,” a street-cart special on New Year’s Eve in the Netherlands.
A little like donut holes, these addictive little confections are made from dough balls generously imbued with raisins before they are dunked into the ol’ deep fryer. Top it all off with a sprinkling of powdered sugar, and there is sure to be a duel for the final ball before midnight rolls around.
Cotechino con lenticchie – Italy
Italian pigs count their blessings on Jan. 1. That is because on the evening prior, Italy feasts on pork sausage and lentil stew, known locally as cotechino con lenticchie.
This dish alone is alleged to bring good luck, but the luckiest celebrants will also enjoy a stuffed pig’s “trotter,” which sounds more appetizing than calling it a hog foot. This is often followed up with fried dough balls, not unlike the fare of choice in the Netherlands.
King cake – New Orleans and elsewhere
A pastry so regal it wields the power to delay consumption, king cake is usually eaten on Jan. 6. There is no arguing with a monarch, especially one this edible.
Jan. 6 is the day of Epiphany, a Catholic celebration of the three magis’ gifts to the newborn Christ. Gold is a pretty tough act to follow, and this cake’s golden-brown crust takes its cue from that shiniest of offerings. Multi-hued frosting and sprinkles have seen king cake become a Mardi Gras special too, which is a holiday legacy the three kings probably did not expect.
Sledzie marynowane – Poland
Nothing says, “happy new year” like brine-soaked fish. Sledzie marynowane translates to “pickled herring.” The gleaming silver of herring promises good fortune to consumers who coat their fishy rolls with sugar and vinegar, and then garnish with onions. Often, this is sort of the centerpiece in a larger board of various meats either pickled or smoked.
By Drew Mortier