3 Trendy New Year’s Finger Food Recipes

Black-eyed peas, collard greens, and sauerkraut: three soul foods that will supposedly bring good luck and prosperity if eaten during New Year’s celebrations. Dried-for-winter black-eyed peas absorb water and plump up when they cook, symbolizing prosperity. The color of collard greens reminds us of money, something we all hope to make more of in the coming year. Eating sauerkraut on New Year’s Day is a tradition brought to us by the Pennsylvania Dutch, which they inherited from their German ancestors.

We wanted to find ways to incorporate these time-honored foods into our plans to ring in the New Year. Instead of serving them as side dishes to a meal as per tradition, we wanted dishes we could serve as New Year’s Eve party food. Here we offer three contemporary takes on these classic foods that you can whip up quickly and serve as finger foods at your festivities to get the new year off to a lucky start.

Hummus made from black-eyed peas

Black-Eyed Pea Hummus

For our black-eyed pea hummus, we opted to use Margaret Holmes brand seasoned black-eyed peas. These are seasoned with bacon fat, hickory smoke flavor, and spices, giving the hummus a soul-soothing taste without the need for any additional seasonings. If you choose a different brand, check the label to verify that it’s seasoned with bacon or ham to recreate the satisfying flavor of our dip.

Ingredients

  • 2 (16-oz.) cans seasoned black-eyed peas
  • 2 tablespoons olive oil
  • 1 tablespoon tahini

Instructions

  1. Drain black-eyed peas, reserving a half-cup of their juice.
  2. Combine black-eyed peas, tahini, and olive oil in a food processor and process on high until smooth.
  3. Add a tablespoon of the reserved black-eyed pea juice and process the hummus for several seconds. Repeat until you reach a smooth, creamy texture.
  4. Season the hummus with salt and pepper to taste.

Collard Greens and Artichoke Dip

For the collard greens element of our New Year’s finger food lineup, we decided to try a modified version of the always-popular spinach and artichoke dip. We adapted this recipe from one we found on the Food Network website. Add more than the suggested tablespoon of hot sauce for a spicier version of this snack.

Ingredients

  • 4 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 14 cup all-purpose flour
  • 1 pint heavy whipping cream
  • 1 cup shredded cheddar cheese
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 tablespoon Cajun hot sauce
  • 1 dash Worcestershire sauce
  • 1 (16-ounce) package frozen chopped collard greens, thawed and drained
  • 1 (14-ounce) jar artichoke hearts, drained and coarsely chopped

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large sauce pan, melt butter and sauté onion until translucent. Add garlic and cook until aromatic.
  3. Stir in flour and cook for about 1 minute, until mixture is consistent and thick.
  4. Gradually whisk in cream and stir until the mixture thickens.
  5. Add cheddar cheese and stir until melted.
  6. Add salt, pepper, hot sauce, and Worcestershire sauce.
  7. Add collard greens.
  8. Transfer dip to a large baking dish and bake for 15 minutes or until heated thoroughly.
  9. Serve with tortilla chips, pita chips, or toast.

Kimchi bruschetta appetizers

Spicy Napa Cabbage Kimchi Bruschetta

Our recipe substitutes milder sauerkraut with its trendier cousin kimchi. Add a topping of crunchy bacon to preserve the tradition of pairing sauerkraut with pork on New Year’s. This recipe is adapted from Hip Foodie Mom.

Ingredients

  • 1 French baguette, cut into 12-inch slices
  • 2 tablespoons butter, melted
  • 1 (10-ounce) jar Napa cabbage kimchi
  • 1 (10-ounce) can petite diced tomatoes
  • Ricotta cheese
  • Green onions, chopped

Instructions

  1. Melt the butter and apply to each slice of bread.
  2. Toast bread under your oven’s broiler until golden brown.
  3. Spread ricotta cheese onto each slice of bread.
  4. Top each slice of bread with approximately 1 tablespoon of kimchi.
  5. Garnish each piece with diced tomatoes and green onions.
  6. Serve immediately to prevent bread from becoming soggy.

Tanner West
Tanner West

A dedicated festival-goer, Tanner West has seen more bands perform live in the middle of hay fields and city parks than most people have probably heard of. Raised on beans and taters, he recently renovated a home and three vintage sheds in the back woods of East Tennessee that serves as a quiet retreat for reading and ready base for hiking and camping trips. Despite being able to craft 500-word descriptions of restaurant equipment, Tanner is a man of few words who described the best meal he ever ate in one word: Coffee.

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