View Full Version : New Year's Eve/Day Recipes

12-30-2010, 09:53 PM
Do you make anything special to mark the end or the beginning of the year? Write about any yummy things you will have tomorrow or Saturday. :)

12-30-2010, 10:06 PM
Ginger Whisky Cake

3 Tbls Crisco
5 tbls butter
1 cup confectionary sugar
3 eggs, slightly beaten
4 tablespoons whisky
6 tablespoons cognac
1 pinch of ground ginger
2 tablespoons chopped crystallised ginger
1 cup raisins soaked in 3 tablespoons of rum
5 cups self-raising flour

Preheat oven to 350 degrees. Grease a 9 inch round cake pan.
Cream lard, butter and sugar together until smooth using electric beaters.Add beaten eggs and mix well.
Add whisky, cognac, ground ginger, candied ginger and rum soaked raisins.

Stir in flour gradually until well mixed.Pour into cake tin and bake in pre heated oven for 45min - 1hour or until a skewer comes out clean.Leave to cool for 2 hours before serving

12-30-2010, 10:42 PM
Roasted Garlic Soup

From ghoulies and ghosties And long-leggedy beasties And things that go bump in the night,Good Lord, deliver us!......Scottish Saying.


26 garlic cloves (unpeeled)
(about four heads)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
3 1/2 cups chicken stock
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

12-30-2010, 10:58 PM
Hogmanay HAGGIS

This is the most traditional of all Scottish dishes, eaten on Burns Night (25th January; the birthday of Scotland's national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year's Eve), accompanied by the traditional Black Bun, Het Pint and Shortbread. It is really a large round sausage; the skin being a sheep's paunch. The finest haggis of all is made with deer liver, served to the skirl of the pipes, cut open with a traditional 'sgian dubh' (black stocking knife) and accompanied by small glasses of neat Scotch whisky. This recipe dates from 1856.

1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 c. stock
sheep heart and lights, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper

1. Toast oatmeal slowly until crisp.
2. Mix all ingredients (except stomach bag) together; add stock. 3. Fill bag to just over half full, press out air, sew up securely. 4. Have ready a large pot of boiling water.
5. Prick the haggis all over with a large pin so it doesn't burst. 6. Boil slowly for 4 to 5 hours.
7. Serve with Clapshot.


Clapshot is delicious with Haggis. A traditional Orkney dish, it is widely eaten in the North of Scotland.

1 lb. potatoes
1 lb. white or yellow turnips (or swedes)
4 chopped shallots, or
1 tbs. chopped chives
1 tbs. butter or dripping, heaped
salt and pepper to taste
sprinkle of mace or nutmeg if desired

1. Boil potatoes and turnips separately, drain.
2. Mash very well, adding all other ingredients.
3. If desired, add sprinkle of mace or nutmeg.
4. Season to taste, serve hot.
Another Haggis

1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs


Rinse the stomach thoroughly and soak overnight in cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.


Calypso Jones
12-30-2010, 11:44 PM
oh. my. gosh.

I feel nauseated. I'll be back.

12-31-2010, 12:44 AM
Right this minute we are cooking a Mexican standard New Year's treat. Bunuelos.

Here is a pic of our first batch.


01-01-2011, 12:13 AM
Dude, that's just scary. :eek:

01-05-2011, 04:58 PM
[QUOTE=Gingersnap;352663]Do you make anything special to mark the end or the beginning of the year? Write about any yummy things you will have tomorrow or Saturday/QUOTE]

Spent New Years at the wifes family in Georgia but when we got back we made a traditional Southern good luck New Years meal! Black eyed peas and rice with collard greens both cooked with smoked hocks. jowls and necks! Some jalepeno corn bread too!

Black eyed peas with pig parts simmering!

Collards simmering with pig parts!

This ex New Yorker sure likes the comfort food down here! :D


Calypso Jones
01-05-2011, 07:42 PM
two foods must be eaten. Black eyed peas and sauerkraut. wealth and health respectively.

Black eyed peas are easy....Crock pot of water, diced onion optional, 1 ham bone with some meat attached. Captain Jones uses his handy little Saws All and cuts up ham bones for me to use at a later date.

This year i tried something different. Was going to do Reubens but SnL told me about a family recipe that is called a Reuben Casserole. All the ingredients of a Reuben, except the dill pickle, layered one on top of the other 2 to 3 times. Bake in 350 degree oven for about 30 minutes at least till all the cheese melts.

it's a keeper.

01-12-2011, 11:15 PM
Patriot, I love your props...lol