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A Traditional Southern New Year!

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Wow. 2016.

The older I get, the faster the hands seem to spin on the clock. My children are grown, my grandchildren are growing, and the one thing I feel like I’m losing, is the one thing I can never get back. Time.

SO. For 2016, I have developed a plan. A master plan. A grand plan for a completely organized new year. After all, we get to start fresh right? My house will remain clean, my career will stay on course and my life will remain organized. My meals will all be planned and prepared in advance. I will achieve my goals.

Yes sir. That makes me laugh too, because honestly, that would be NO fun! Even though I’m a MASTER planner, the greatest parts of my life have been the unexpected, spur of the moment, by the seat of your pants moments. I wouldn’t trade those for all of the organization and panning in the world. Would you? How do you see your life in 2016?

The one plan I can assure you will remain the same is our menu for New Year’s Day. It has been the same since I was knee high to a grasshopper, and will never deviate from tradition. On our table, and the tables of my parents and grandparents before me, will be a gorgeous stuffed pork roast, collard greens, black eyed peas, applesauce, mashed potatoes and cornbread. Collards and black eyed peas are for prosperity in the new year, and pork for progress. We each will have a piece of silver under our plate that you show to the first full moon of the new year for good fortune. It’s an enduring tradition, and better yet, it’s a fabulous plan.

Happy New Year Y’all!

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Peach & Cornbread Stuffed Pork Roast

Ingredients:

  • 2-3 lb. pork roast
  • 1 cup fresh chopped peaches
  • 1 jar peach preserves
  • 1/2 stick butter
  • 2 cups cornbread, prepared and crumbled
  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 2 sprigs of Fresh Rosemary, chopped
  • 2 tbsp. olive oil
  • Salt & pepper to taste

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Directions:

Melt peach preserves in a pot with butter. Add salt & pepper to taste. Set aside to cool.

With a sharp knife, slice your pork roast in a spiral pattern until it lies flat on a work surface. Cover with parchment or wax paper and pound with a meat mallet until thin. Brush 1/2 pot of melted preserves (reserving the remainder for the top) over the roast and lightly sprinkle with additional salt & pepper if desired. Top with fresh Rosemary. Set aside.

In a skillet, add olive oil, onion, celery and 2/3 cup peaches. Saute until crisp tender. In a mixing bowl add crumbled cornbread and the onion mixture. Toss to combine.

Spoon cornbread mixture over the pork roast. Roll jellyroll style and place seam side down in a greased baking pan. Top with additional melted preserves, remainder of the diced peaches and Rosemary. Bake at 450 for ten minutes, then reduce heat to 250 degrees. Cook for about another hour, or until meat thermometer reaches 145 internal temperature. Due to the variations in size with roasts, a thermometer is the best way to gauge doneness.

Cover loosely with foil and let the meat rest for at least 15 minutes before carving to allow juices to redistribute.

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