New Year's Cooking 2025/2026

[Maison Rustique]

I couldn't find a topic about this so am starting one.

 

I just made a small batch of this to see how it is. I had issues. First I burned the salami (not a problem for me). Then the salami didn't give off much fat so I had to add a splash of evoo. Then I used a salt I hadn't used before and over salted it. I'm fine with it and the recipe is tasty. I just need to pay attention next time. 

 

Yesterday I made my black eyed peas, but for the first time since RG began, I did not have their beans to use. I had to make do with supermarket beans! We did not have ham over the holidays so I had to buy a little bit and was not happy with that. Couldn't get the mustard greens I wanted, so have collards and turnips greens. I decided on a whim to use Penzey's Ozark blend in it. Fingers crossed it turns out OK.

 

[Darienne]

That first recipe with salami, dates and pecans sounds like a strange one to me...but then I put chocolate, almonds, olives and fruit in my Picadllo which tends to 'freak' folks out.  And I remember the first time I fed the young man working on the farm...one of son Ken's buddies... a grilled cheese sandwich and he asked where the maple syrup was.  

[Maison Rustique]

The nut recipe was a real hit today with my sister and BIL. I definitely have to make it again. And after it sat a while, it didn't seem so salty.

[TdeV]

Thanks for that recipe, @Maison Rustique. Looks Delish.

 

How did you eat it? With spoons? Or crackers? Or cheese?