New Year's dish meant to serve up good luck
By Marcia Poole | Posted: Wednesday, December 31, 2008
Pale Ale Hoppin' John rings in the New Year with centuries-old symbolic ingredients.
Need a last-minute idea for ringing in 2009? Whip up a pot of Pale Ale Hoppin' John.
The chief ingredient, black-eyed peas, symbolizes good luck for the New Year. Another ingredient, rice, suggests prosperity. Flavored with ale, the recipe recently arrived at the food desk from the National Beer Wholesalers, along with a glimpse of Hoppin' John's historic roots.
Food historians say the dish can be traced back to the 18th and 19th centuries when African-Americans began making it a New Year's Day tradition, from the Carolinas on south. Several stories describe the origin of the name. One story says it comes from the custom of inviting guests to dine with the request, "Hop in, John."
The beer distributors' recipe sautes chopped onion, ham steak, bell pepper, celery, paprika, garlic and thyme. Well-soaked black-eyed peas are stirred into chicken stock, beer and rice, and then covered and cooked. Fairly economical, Pale Ale Hoppin' John is just right with cornbread for a casual buffet.
There's no mention of ham as a symbolic ingredient in Hoppin' John. But pork did figure into New Year's menus for early Dutch-Americans who are credited with setting the festive tone for the holiday.
In the 17th century in the Hudson River valley, they rang in the New Year by opening their homes to family and friends. While the Christmas turkey scratched backward, the New Year's pig rooted forward -- an apt symbol, perhaps, for good days ahead.
English colonists adapted the New Year's custom as an occasion for gentlemen to call on ladies to "renew bonds or repair frayed relationships," according the Oxford Encyclopedia of Food and Drink in America.
Ladies offered refreshments, including wine and hot punch. The Dutch influence showed up in freshly baked cookies flavored with caraway, coriander, cardamom and honey. Throughout the 19th century, Dutch cakes, known as nieuwjaarskoeken, were popular "New Year's cakes" in New York, according to the Oxford historians.
The Dutch open house tradition was widely embraced, even by U.S. presidents. As the Oxford historians tell it, President George Washington began the tradition of a New Year's reception. Any person properly dressed and with a letter of introduction could, without invitation, enjoy cakes and punch with the president. The tradition lasted until Franklin Roosevelt's administration.
In the 20th century, Japanese-Americans began serving boiled lobster to symbolize health and happiness for the New Year. They prepared fish to appear alive and swimming, according to the Oxford historians.
New Year's food traditions continue in many homes but with an increasing emphasis on convenience and speed. Chili is certainly one of Siouxland's favorites when it comes to casual holiday buffets. If you're easing up on calories, move past the usual cheese-laden chili and check out a turkey version of the comfort food dish. It comes from the American Institute for Cancer Research (AICR).
If you're not a meat eater, omit the diced roasted turkey and focus on the beans; the recipe calls for three kinds of your choice. Think kidney, black beans and chick peas as possibilities. Garlic, onion and spices rev up the flavor.
The economical recipe makes about eight servings. Call it "Three Bean Chili with Corn and Turkey" and serve it over brown rice.
Pale Ale Hoppin' John
1 pound black-eyed peas
1.5 tablespoons extra-virgin olive oil
1 onion, diced (about one cup)
1 red or green bell pepper, seeded and diced (about one cup)
2 ribs celery, diced (about one cup)
Three-quarters pound ham steak, cut into half-inch dice
2 cloves garlic, chopped
1.5 tablespoons thyme leaves
One-half teaspoon paprika
2 cups chicken stock
1 bottle (12 ounces) pale ale beer
1 cup white long grain rice (raw)
1 teaspoon salt
1 bunch scallions, chopped
Place peas in large saucepan and cover with cold water. Bring to a boil over medium-high heat. Boil two minutes. Remove from heat, cover pan and let stand one hour. Drain in colander, rinse well and set aside.
Warm oil in large fry pan over medium-high heat. Add onion, pepper, celery, ham, garlic, thyme and paprika; saute six minutes until onion and ham are lightly golden. Stir in peas, chicken stock and pale ale beer; bring to a full boil. Reduce heat to low, cover and simmer 20 minutes.
Stir in rice; cover pot and simmer an additional 25 minutes, or until peas are tender and all liquid has been absorbed. Stir in salt and blend well. Transfer to large serving bowl, sprinkle with scallions and serve warm. Makes six to eight servings. Source: National Beer Wholesalers Association
Three-Bean Chili with Corn and Turkey
2 tablespoons canola oil
2 cups chopped onion
2 garlic cloves, finely chopped
1 large red bell pepper, seeded and coarsely chopped
2 tablespoons chili powder
One-quarter teaspoon cayenne pepper or to taste
1 tablespoon ground cumin
1 teaspoon dried oregano
One-half teaspoon cinnamon (optional)
3 cans (15 ounces each) of three different types of beans, such as kidney beans, black beans or chickpeas, rinsed and drained
1 cup frozen or drained canned corn
1 can, 28 ounces, crushed tomatoes
1 cup low-sodium tomato or vegetable juice
Salt and freshly ground black pepper, to taste
3 cups (about one pound) diced cooked turkey
Hot sauce (optional)
4 cups cooked brown rice
In a large, deep pot, heat the canola oil over medium-high heat. Stir in onion, garlic and bell pepper. Saute about four minutes, stirring often, until the onion is translucent, the garlic is golden and the bell pepper is softened. Add the chili powder, cayenne, cumin, oregano and cinnamon and cook for 30 seconds, stirring constantly.
Stir in the beans, corn, tomatoes and tomato juice. Bring to a boil, reduce the heat to medium-low and simmer gently, partially covered, for 45 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in the turkey and simmer until heated through. Adjust the seasonings by adding more salt and pepper and hot sauce, to taste. Serve over cooked brown rice. Makes eight servings; 435 calories each. Source: American Institute for Cancer Research (AICR)
The chief ingredient, black-eyed peas, symbolizes good luck for the New Year. Another ingredient, rice, suggests prosperity. Flavored with ale, the recipe recently arrived at the food desk from the National Beer Wholesalers, along with a glimpse of Hoppin' John's historic roots.
Food historians say the dish can be traced back to the 18th and 19th centuries when African-Americans began making it a New Year's Day tradition, from the Carolinas on south. Several stories describe the origin of the name. One story says it comes from the custom of inviting guests to dine with the request, "Hop in, John."
The beer distributors' recipe sautes chopped onion, ham steak, bell pepper, celery, paprika, garlic and thyme. Well-soaked black-eyed peas are stirred into chicken stock, beer and rice, and then covered and cooked. Fairly economical, Pale Ale Hoppin' John is just right with cornbread for a casual buffet.
There's no mention of ham as a symbolic ingredient in Hoppin' John. But pork did figure into New Year's menus for early Dutch-Americans who are credited with setting the festive tone for the holiday.
In the 17th century in the Hudson River valley, they rang in the New Year by opening their homes to family and friends. While the Christmas turkey scratched backward, the New Year's pig rooted forward -- an apt symbol, perhaps, for good days ahead.
English colonists adapted the New Year's custom as an occasion for gentlemen to call on ladies to "renew bonds or repair frayed relationships," according the Oxford Encyclopedia of Food and Drink in America.
Ladies offered refreshments, including wine and hot punch. The Dutch influence showed up in freshly baked cookies flavored with caraway, coriander, cardamom and honey. Throughout the 19th century, Dutch cakes, known as nieuwjaarskoeken, were popular "New Year's cakes" in New York, according to the Oxford historians.
The Dutch open house tradition was widely embraced, even by U.S. presidents. As the Oxford historians tell it, President George Washington began the tradition of a New Year's reception. Any person properly dressed and with a letter of introduction could, without invitation, enjoy cakes and punch with the president. The tradition lasted until Franklin Roosevelt's administration.
In the 20th century, Japanese-Americans began serving boiled lobster to symbolize health and happiness for the New Year. They prepared fish to appear alive and swimming, according to the Oxford historians.
New Year's food traditions continue in many homes but with an increasing emphasis on convenience and speed. Chili is certainly one of Siouxland's favorites when it comes to casual holiday buffets. If you're easing up on calories, move past the usual cheese-laden chili and check out a turkey version of the comfort food dish. It comes from the American Institute for Cancer Research (AICR).
If you're not a meat eater, omit the diced roasted turkey and focus on the beans; the recipe calls for three kinds of your choice. Think kidney, black beans and chick peas as possibilities. Garlic, onion and spices rev up the flavor.
The economical recipe makes about eight servings. Call it "Three Bean Chili with Corn and Turkey" and serve it over brown rice.
Pale Ale Hoppin' John
1 pound black-eyed peas
1.5 tablespoons extra-virgin olive oil
1 onion, diced (about one cup)
1 red or green bell pepper, seeded and diced (about one cup)
2 ribs celery, diced (about one cup)
Three-quarters pound ham steak, cut into half-inch dice
2 cloves garlic, chopped
1.5 tablespoons thyme leaves
One-half teaspoon paprika
2 cups chicken stock
1 bottle (12 ounces) pale ale beer
1 cup white long grain rice (raw)
1 teaspoon salt
1 bunch scallions, chopped
Place peas in large saucepan and cover with cold water. Bring to a boil over medium-high heat. Boil two minutes. Remove from heat, cover pan and let stand one hour. Drain in colander, rinse well and set aside.
Warm oil in large fry pan over medium-high heat. Add onion, pepper, celery, ham, garlic, thyme and paprika; saute six minutes until onion and ham are lightly golden. Stir in peas, chicken stock and pale ale beer; bring to a full boil. Reduce heat to low, cover and simmer 20 minutes.
Stir in rice; cover pot and simmer an additional 25 minutes, or until peas are tender and all liquid has been absorbed. Stir in salt and blend well. Transfer to large serving bowl, sprinkle with scallions and serve warm. Makes six to eight servings. Source: National Beer Wholesalers Association
Three-Bean Chili with Corn and Turkey
2 tablespoons canola oil
2 cups chopped onion
2 garlic cloves, finely chopped
1 large red bell pepper, seeded and coarsely chopped
2 tablespoons chili powder
One-quarter teaspoon cayenne pepper or to taste
1 tablespoon ground cumin
1 teaspoon dried oregano
One-half teaspoon cinnamon (optional)
3 cans (15 ounces each) of three different types of beans, such as kidney beans, black beans or chickpeas, rinsed and drained
1 cup frozen or drained canned corn
1 can, 28 ounces, crushed tomatoes
1 cup low-sodium tomato or vegetable juice
Salt and freshly ground black pepper, to taste
3 cups (about one pound) diced cooked turkey
Hot sauce (optional)
4 cups cooked brown rice
In a large, deep pot, heat the canola oil over medium-high heat. Stir in onion, garlic and bell pepper. Saute about four minutes, stirring often, until the onion is translucent, the garlic is golden and the bell pepper is softened. Add the chili powder, cayenne, cumin, oregano and cinnamon and cook for 30 seconds, stirring constantly.
Stir in the beans, corn, tomatoes and tomato juice. Bring to a boil, reduce the heat to medium-low and simmer gently, partially covered, for 45 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in the turkey and simmer until heated through. Adjust the seasonings by adding more salt and pepper and hot sauce, to taste. Serve over cooked brown rice. Makes eight servings; 435 calories each. Source: American Institute for Cancer Research (AICR)
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