I am not straying too far away from a traditional New Year’s Day menu here, but
hopefully you will find some inspiration in this variation on a Southern U.S. classic menu. Pork, black-eyed peas, and a winter green vegetable are staples on the table in the American South for New Year’s. I have shifted a few things around and  repeated some flavor notes: the tangerine glaze for the pork reappears in the dessert offering. And speaking of dessert, my tropical fruit pie was so well received during the Christmas holiday, I decided to do a repeat of the same for my New Year’s feast, with the difference being the addition of a scoop of ice cream.

Relish plate of deviled eggs, olives, and pickled radishes
Center-cut pork chops roasted with a tangerine glaze
Hoppin’ John Chez Edouard with black-eyed peas, onions, garlic, sun-dried tomatoes, roasted red peppers, and Cajun spices served over rice grits
Cabbage braised with mireproix
Corn bread sticks

Hawaiian fruit pie of pineapple, coconut, and macadamia nuts, served with house-made tangerine ice cream