We rang in the new year with three of our best friend couples! The night was perfect and I couldn't have imagined kicking off 2018 any other way. As soon as we got the kids down for bed (and blasted their powerful sound machines), we got the party started. Thomas slept soundly through the festivities and Caroline woke up once to tell us to quiet down.
For dinner I served traditional New Year's foods for luck, prosperity, gold, progress and love in 2018!
A breakdown of the meaning behind the foods:
PORK. The tradition of eating pork on New Year's Day is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. This moving forward is seen as a symbol of moving forward in the New Year.
BLACK EYED PEA SALAD: Legumes including beans, peas, and lentils are also symbolic of good luck. I also incorporated tomatoes as as a symbol of love!
CORN BREAD: Corn bread, which symbolizes gold, completes the traditional Southern meal.
Wyn, Lisa and John all have birthdays on and around New Year's Eve so for dessert I had a birthday cake made!
We had various beverage stations stocked with wines, beer, prosecco, etc, but what stole the show was the champagne punch! It was SO (dangerously) good. The jello shots were also a big hit among the entire crowd and were the first to clear out.
Inside the girls were busy popping bubbly, clinking glasses and dancing! Lots and lots of dancing.
In preparation for the night Matt built a "man tent" for all of the guys outside. He left one side open and built a fire just outside the tent to give them some warmth in the 27 degree temps.
Game time. I love these people!
3-2-1!
Happiest New Year!
-- RECIPES --
Carolina Style Slow Cooker Pulled Pork
Ingredients:
4-6 lb pork shoulder
2 white onions, diced
4 cups of apple cider vinegar
1 tablespoon liquid smoke
1.5 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
1/2 tablespoon garlic powder
1 tablespoon paprika
2 tablespoon brown sugar
BBQ sauce {optional}
Directions:
Place onions in the bottom of crock pot. Blend together salt, pepper, red pepper flakes, paprika, garlic powder and sugar; Rub over roast and place in crock pot. In a small bowl combine apple cider, apple juice and liquid smoke. Pour half of the mixture over the roast. Set the timer to cook on low for approximately 8-10 hours. The roast should be ready to fall apart when you stick a fork in it. Remove meat and onions. Discard onions and shred the pork. Pour remaining juice mixture over meat before serving. Serve alone or on a bun.
Ingredients:
4-6 lb pork shoulder
2 white onions, diced
4 cups of apple cider vinegar
1 tablespoon liquid smoke
1.5 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
1/2 tablespoon garlic powder
1 tablespoon paprika
2 tablespoon brown sugar
BBQ sauce {optional}
Directions:
Place onions in the bottom of crock pot. Blend together salt, pepper, red pepper flakes, paprika, garlic powder and sugar; Rub over roast and place in crock pot. In a small bowl combine apple cider, apple juice and liquid smoke. Pour half of the mixture over the roast. Set the timer to cook on low for approximately 8-10 hours. The roast should be ready to fall apart when you stick a fork in it. Remove meat and onions. Discard onions and shred the pork. Pour remaining juice mixture over meat before serving. Serve alone or on a bun.
Black-Eyed Pea Salad
Ingredients
2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 large bell pepper, diced
2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 large bell pepper, diced
6 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar
1/4 cup canola oil
1/2 tsp. organic cane sugar
salt and freshly ground black pepper, to taste
1/2 tsp. organic cane sugar
salt and freshly ground black pepper, to taste
Directions
1. Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl. 2. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper. 3. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).
Ingredients
2 Boxes Jiffy Cornbread
2 Eggs
1 Can Creamed Corn
2 Tbsp Sugar
Directions
Preheat the oven to 350 degrees. Mix all ingredients until combined in a medium bowl. Scrape mixture into a mini muffin pan that has been sprayed well with cooking spray. Bake for 20 minutes or until center is just done.
Champagne Punch
In a large pitcher mix together:
1 cup St Germain
3 bottles Champagne
2 cups Vodka
3/4 cup Lemon Juice; fresh
3 bottles Champagne
2 cups Vodka
3/4 cup Lemon Juice; fresh
2 cups Pom Juice
Garnish with fresh rosemary sprigs and fresh Pomegranate Seeds. I also used a muffin tin to make large ice cubes with lemons for the punch.Champagne Jello Shots
Ingredients:
2 4 oz. boxes of pineapple Jello
1½ cups boiling water
2½ cups champagne
1 cup sliced strawberries
20 2 oz. clear plastic shot glasses
Directions:
Mix your pineapple jello and boiling water in a medium sized bowl, stirring until jello powder has all dissolved. Refrigerate for 15 minutes. Stir in champagne and refrigerate for another 30 minutes or until jello has just slightly thickened. Set aside about 3/4 cup of your jello and champagne mixture for creating the foam top and put it back in the refrigerator. Pour jello and champagne mixture into your shot glasses, then drop a few sliced berries in each glass. Refrigerate overnight. Before serving, whip {with a high speed hand mixer} your 3/4 cup left over jello until it becomes white and fluffy and resembles foam. Spoon "foam" on top and serve.
