The Classic New Year’s Day Entertaining Recipe Collection

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Recipes-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Tailgate-Party-Menus-Gameday-Entertaining-Birmingham-Alabama-Southern-Entertaining-Southern-Hostess-Football-Party-Recipe-Pimiento-Cheese-Entertaining-Ideas-Starters-Appetizers-Dips-Tailgating-Cookbook-Mini-Stew-Sandwiches-Classic-Tailgate-Recipes-taco-bar-super-bowl-dips-football-salmon-stadium-elevateHoliday Entertaining 

Southern Socials

The Classic New Year’s Day Entertaining Recipe Collection

Timeless recipes filled with the iconic favorites southerners have come to expect on New Years Day is a lovely way to ring in the new year. Hoppin’ John served over Long Grain White Rice features seasoned black eyed peas while Bourbon-Orange Baked HamClassic Collard Greens deliver rich flavor with minimal effort. Accompany them with wedge of Sweet Potato-Brown Sugar Skillet Cornbread for a simple, new twist that completes the main menu for a meal that’s both satisfying & one that guests will savor. Although The Classic New Year’s Day Entertaining Recipe Collection is always a good way to celebrate what lies ahead, consider hosting a party filled with modern ideas. Over the next several days, drop by daily for recipes & entertaining pointers on how to toast the season in beautiful, effortless style. I’ll show you how to craft simple champagne cocktails, a new way to create a lovely flight of cheese selections & how to make a few heirloom desserts feel fresh & current. In the meantime, have a wedge of Sweet Potato-Brown Sugar Skillet Cornbread slathered with plenty of butter while you plan festivities.

The Menu

The Classic New Year’s Day Entertaining Recipe Collection

A selection of tempting favorites are always a good way to ring in the new year. Make certain these timeless recipes are reserved a spot on tables in the next several days.

Bourbon-Orange Baked Ham

Classic Collard Greens
Hoppin’ John
Long Grain White Rice 
Sweet Potato-Brown Sugar Skillet Cornbread
Iced Tea

Cooking Tutorials. Bourbon-Orange Baked Ham By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Entertaining TV Cooking Personality Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon-Orange Baked Ham
makes 10 servings

6 to 7 lb bone-in ham
3/4 cup dark brown sugar, divided
1/4 cup bourbon
3 Tbsp Dijon mustard
1/2 tsp black pepper
12-oz ginger beer
1 cup freshly squeezed orange juice

Preheat the oven to 325 degrees. Score the ham at 1-inch intervals creating a diamond pattern on the skin side of the ham with the tip of a paring knife. Place the ham in a non-stick roasting pan. Stir together 1/2 cup dark brown sugar, the bourbon, the mustard & the pepper in a medium bowl & pour it over the ham. Pour the ginger beer & the orange juice into the bottom of the roasting pan. 

Bake 30 minutes. Baste the ham with the pan drippings. Bake an additional 30 minutes. Baste the ham with the pan drippings. Remove 1 tablespoon drippings & stir it into the remaining 1/4 cup brown sugar. Pour the mixture over the ham pushing it into the diamond pattern. Bake 30 additional minutes. Baste the ham with the pan drippings. Bake an additional 15 to 30 minutes or until the internal temperature reaches 148 degrees.

Cooking Tutorials. Collard Greens By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Classic Collard Greens. Cooking & baking Tutorials Practical Culinary Techniques For Everyday Cooks. Editorials Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Collard Greens
makes 12 servings

Once the collard greens have been prepared for the cooking process, expect a yield of approximately 2 lbs. 

5 lbs fresh collard greens
2 Tbsp butter
1 large sweet onion, diced 
1/2 cup diced smoked ham
6 cups water
4 tsp chicken stock base
3 Tbsp a red wine vinegar
1 Tbsp dark brown sugar
1/2 tsp crushed red pepper flakes
Freshly ground pepper & kosher salt

Wash the collard greens well in a sink full of cold water being certain to remove the grit. Repeat the process several times until the water is clear. Cut the stalk & remove the center, tough stems from each leaf. Stack several leaves at a time & cut them crosswise. Make several cuts lengthwise to create approximately 1 1/2-inch pieces. For more detailed information on how to clean & prep them for cooking applications, look to The Basics: Collard Greens.

Melt the butter & sauté the onion & the ham in a Dutch oven over Medium-High heat 8 minutes or until softened. Stir in the water, the chicken stock base, the red wine vinegar, the brown sugar & the crushed red pepper flakes. Bring to a boil. Reduce the heat to Medium & cook, partially covered, 30 to 35 minutes or until the collard greens are toothsome-tender. Stir the mixture occasionally while cooking. Taste the greens & season generously with freshly ground pepper & kosher salt. 

Hoppin John By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHoppin’ John 
makes 6 servings

A smoked ham hock may be substituted for the diced smoked ham, if desired.

2 Tbsp vegetable oil
1 large sweet onion, diced
2 celery ribs, diced
1 cup diced smoked ham
3 garlic cloves, pressed
1 lb black eyed peas, soaked & rinsed {about 6 cups}
5 cups water
1 Tbsp chicken stock base
1 Tbsp red wine vinegar
1 large sprig fresh thyme
1/2 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
1 cup long grain rice
Kosher salt
Toppings: Diced plum tomato, scallions & parsley

Sauté the onion, the celery & the ham in a Dutch oven in hot oil over Medium-High heat 8 minutes or until softened. Add the garlic & cook until fragrant, about 20 seconds. Stir in the peas, the water, the chicken stock base, the vinegar, the thyme, the crushed red pepper & the black pepper. Bring to a boil. Reduce the heat to Medium & cook, uncovered, 30 to 35 minutes or until the liquid is reduced to approximately a 1/2 cup & the peas are toothsome-tender. Stir the mixture occasionally while cooking & add a little additional water if you feel it necessary. 

Meanwhile, bring 2 cups water & 1/4 tsp kosher salt to a boil over High heat in a 1-quart saucepan. Stir in the rice, place the lid on the saucepan & reduce the heat to Low. Cook 20 minutes. Remove the lid & fluff the rice with a fork. Remove the thyme stems from the black eyed pea mixture & serve over the rice. Season with kosher salt & sprinkle with the desired toppings. 

Baking Southern Classics. Sweet Potato Cornbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet Potato-Brown Sugar Skillet Cornbread
makes 8 servings

1/4 cup butter
1 1/4 cups plain yellow cornmeal
1/2 cup all purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 cup cooked & mashed sweet potato
1/4 cup dark brown sugar
1 3/4 cups whole buttermilk
1 egg, lightly beaten

Preheat the oven to 450 degrees. Dab a small amount of vegetable oil in the bottom & around the sides of a well-seasoned 8-inch cast iron skillet using a paper towel. Place the butter in the skillet & place in the oven for about 5 minutes or until the butter melts. Whisk together the cornmeal, the flour, the baking soda & the salt in a large bowl. Stir together the sweet potato & the brown sugar then add the buttermilk & the egg blending until combined. Fold the sweet potato mixture into the cornmeal mixture just until blended. Remove the skillet from the oven. Fold the melted butter into the cornmeal mixture. Pour the cornmeal mixture back into the hot cast iron skillet. Bake 28 to 33 minutes or until set in the center & a wooden pick tests clean. Loosen the edges with a small palate knife. Slice into wedges & serve with additional softened butter.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Bake Sweet Potatoes

 Sweet potatoes are a drought tolerant crop that are grown in many southern states. Once harvested in the fall, they must be cured in a warm, humid environment to maximize the sugars then they can be stored long term in dry bins housed in a cool, humid environment up to 10 months before using. You may encounter a bin of sweet potatoes at your local market that range in size from 5-oz to 16-oz each. The main takeaway is to choose several vegetables of the same size for even baking in the oven. Use the recipe time as a guide as the true indicator of when they are fully cooked through is how the sweet potatoes gives when lightly pinched with your fingers or if they pierce easily with a fork.

How To Bake Sweet Potatoes Baking Applications: Sweet Potatoes By Rebecca Gordon Buttermilk Lipstick

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Preheat the oven to 400 degrees. Pierce several {1/2-lb} sweet potatoes with a fork. Place on a foil-lined half sheet pan. Bake 1 hour & 15 minutes or until the potatoes are soft when lightly pressed. Increase the baking time accordingly if preparing larger potatoes.

The Tune
“It’s Been A Long, Long Time” Doris Day 

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

No comments yet.

Leave a Reply