Traditions vary from culture to culture, but there are striking similarities in what’s consumed in different parts of the world for a new year. Whether you want to create a full menu of lucky foods or just supplement your meal, here are the lucky foods to include:
New Year’s revelers in Spain consume twelve grapes at midnight—one grape for each stroke of the clock. This dates back to 1909, when grape growers in the Alicante region of Spain initiated the practice to take care of a grape surplus. The idea stuck, spreading to Portugal, as well as former Spanish and Portuguese colonies in Venezuela, Cuba, Mexico, Ecuador and Peru.
Cooked greens, including cabbage, collards, kale and chard, are consumed at New Year’s in different countries for a simple reason — their green leaves look like folded money and are symbolic of an economic fortune.
Legumes including beans, peas and lentils are also symbolic of money. Their small, seed like appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, its customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight. In the Southern United States, it’s traditional to eat black-eyed peas in a dish called hoppin’ john.
The custom of eating pork on New Year’s is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Pork is also consumed in Italy and the United States, where thanks to its rich fat content, it signifies wealth and prosperity.
Cod has been a popular feast food since the Middle Ages because it could be preserved and transported, allowing it to reach the Mediterranean and even as far as North Africa and the Caribbean. The Danish eat boiled cod, while in Italy, baccalà or dried salt cod, is enjoyed from Christmas through New Year’s. Herring, another frequently preserved fish, is consumed at midnight in Poland and Germany. Germans also enjoy carp and have been known to place a few fish scales in their wallets for good luck. The Swedish New Year feast is usually a smorgasbord with a variety of fish dishes, such as seafood salad. In Japan, herring roe is consumed for fertility, shrimp for long life and dried sardines for a good harvest (sardines were once used to fertilize the rice fields).
Cakes and other baked goods are commonly served from Christmas to New Year’s around the world, with a special emphasis placed on round or ring-shaped sweets. Italy has chiacchiere, which are crispy fritters dusted with powdered sugar. Poland, Hungary and the Netherlands also eat donuts and Holland has ollie bollen, puffy, donut-like pastries filled with apples, raisins, and currants.
In certain cultures, it’s customary to hide a special trinket or coin inside the cake—the finder will be lucky in the new year. Mexico’s rosca de reyes is a ring-shaped cake decorated with candied fruit and baked with one or more surprises inside. Sweden and Norway have similar rituals in which they hide a whole almond in rice pudding—whoever gets the nut is guaranteed great fortune in the new year.
Make your New Year’s Day dinner lucky with these recipes.
Salt Cod in Tomato Garlic Sauce
- 1 pound center-cut skinless boneless salt cod (bacala), rinsed well and cut into 1 1/2-inch pieces
- 8 large whole garlic cloves, peeled
- 1/3 cup extra-virgin olive oil
- 4 (14-ounce) cans diced tomatoes, drained
- 1/4 teaspoon sugar
- 6 tablespoons mayonnaise
- 1/4 cup crème fraîche or sour cream
- 1 tablespoon water
Soak and poach cod:
Cover the cod pieces with 2 inches of cold water in a large bowl. Place in the refrigerator and soak, changing the water 3 times a day, up to 3 days (see note, below).
Drain the cod, transfer to a 3-quart saucepan and add 6 cups water. Bring just to a simmer and remove from the heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making the sauce.
Cook whole garlic cloves in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce, about 45 minutes to 1 hour.
Mash thebgarlic cloves into the sauce and add salt and pepper to taste. Spread the sauce into a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over the sauce.
Preheat the broiler.
Whisk together the mayonnaise, crème fraîche and water and spread over each piece of fish. Place the dish under the broiler and broil the fish 5 to 6 inches from the heat just until the mayonnaise mixture is lightly browned, about 2 minutes.
Note: Brands of salt cod differ in their degree of saltiness: A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.
Sausage and Lentils with Fennel
- 1 cup dried lentils
- 4 1/2 cups cold water
- 1 1/2 teaspoons salt
- 1 medium fennel bulb, stalks discarded, reserve fronds
- 3 1/2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 carrot, cut into 1/4-inch dice
- 1/2 teaspoon fennel seeds
- 1 1/4 pounds sweet Italian sausage links
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon black pepper
- 1 tablespoon red-wine vinegar, or to taste
- Extra-virgin olive oil for drizzling
Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 15 minutes.
While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.
Drain the cooked lentils in a sieve set over a bowl and reserve the cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with additional vinegar and salt, if needed.
Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage slices and sprinkled with remaining fennel fronds. Drizzle with extra-virgin olive oil.
Creamy Winter Greens
- 1/4 stick unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 tablespoons minced shallot
- 1 bay leaf
- 6 black peppercorns
- 3 1/2 pounds mixed winter greens such as collards, mustard greens and kale
- 6 ounces slab bacon, cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 teaspoon dried hot red-pepper flakes
- 1 tablespoon cider vinegar, or to taste
Make béchamel sauce:
Melt 2 tablespoons of the butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute. Add milk in a stream, whisking, then add shallot, bay leaf and peppercorns and bring to a boil, whisking constantly. Simmer for 5 minutes, whisking occasionally. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids and cover the surface with plastic wrap.
Discard stems and center ribs from the greens, then coarsely chop leaves.
Cook bacon in a wide 6 to 8 quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off the fat from the pot and wipe clean.
Heat remaining 2 tablespoons butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, add onion and cook, stirring, until softened, about 3 minutes.
Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding more. Add béchamel sauce, garlic, red-pepper flakes, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, uncovered, stirring, until sauce coats greens and the greens are tender, about 10 minutes.
Stir in bacon, vinegar, salt and pepper to taste.
Almond Good Luck Cake
The person who finds the whole almond inside the cake will have good luck during the upcoming year.
- 1/2 cup chopped almonds
- 1 tablespoon plus 2-1/3 cups all-purpose flour, divided
- 1/3 cup butter, softened
- 1/3 cup shortening
- 1 1/4 cups sugar, divided
- 3 eggs, separated
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup milk
- 1/2 teaspoon cream of tartar
- 1 whole almond
- 1/2 cup apricot preserves
- 1 tablespoon orange juice
Heat the oven to 350°F. Combine the chopped almonds and 1 tablespoon flour; sprinkle into a well-greased 10-inch fluted tube pan. Set aside.
In a large bowl, cream the butter, shortening and 1 cup of the sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, peel and extracts.
Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk.
In a small bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff. Fold the egg whites into the batter.
Pour into prepared pan. Insert whole almond into batter.
Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cake from the pan to a wire rack.
For the glaze:
Melt preserves in the microwave or saucepan and stir in orange juice; drizzle over warm cake. Yield: 12 servings.
Our Growing Paynes
December 30, 2014 at 11:27 am
Yum! Love that food is tied into celebrations. 🙂
December 30, 2014 at 2:27 pm
Thank you so much. I love the history behind the food. Happy New Year.
December 30, 2014 at 12:51 pm
Happy New Year Jovina! Here’s to another year of delicious recipes and eating well! Fondly, Karen
December 30, 2014 at 2:26 pm
Happy New Year Karen and thank you for being a follower of my blog.
December 30, 2014 at 11:37 pm
Jovina – LOVE that you talk about grapes first!! And I’ve always wanted to try to cook salt cod but fear overtakes me. Your recipe seems to give permission! Happy New Year!!
December 31, 2014 at 9:41 am
Thank you Mary Frances and Happy New Year.
December 31, 2014 at 12:21 am
I love this post, Jovina. I always find new years customs interesting. I’m actually in Mexico now observing all of their wonderful traditions. Have a wonderful new year. All the best to you. Thanks so much for your support and online friendship 🙂
December 31, 2014 at 9:40 am
Thank you Amanda and Happy New Year. Enjoy your trip to Mexico. I look forward to our comment exchanges in the next year and I also look forward to reading your interesting posts.
December 31, 2014 at 5:52 am
Happy New Year, Jovina. I’ve enjoyed your post this year and am looking forward to what you will share with us in 2015.
December 31, 2014 at 9:38 am
Happy New Year Karen. I also enjoy reading your posts and sharing comments.
December 31, 2014 at 9:39 am
The Sausage and Lentils with Fennel looks great as well as the almond Cake. Great article Jovina. Interesting how foods are used to rush in the new year. I lived five years in Mexico and never knew about the eating of 12 grapes. I asked my wife who is native to Mexico, and she said she never heard about that.
Must be just to certain regions of Mexico.
We wish you well for 2015 Jovina.
December 31, 2014 at 4:07 pm
Happy New Year Randy to you and your family
January 1, 2015 at 11:42 am
Lots of good things here! Lentils with fennel is intriguing to me. Happy New Year, Jovina!
January 1, 2015 at 12:55 pm
Thanks Patty and Happy New Year to you and your family.
January 2, 2015 at 4:22 am
Happy New Year Jovina! The sausage and lentils dish will be tested soon.
January 2, 2015 at 7:14 am
Happy New Year Annie. Were you able to get some good Italian sausage on your holiday travels?
The Novice Gardener
January 2, 2015 at 12:12 pm
I love this post! And your recipes even more! 🙂
January 2, 2015 at 12:37 pm
Thank you so much for your gracious comment.
January 3, 2015 at 10:01 am
Happy New Year Jovina. I’m trying the sausage and lentils with fennel soon.
January 3, 2015 at 10:06 am
Happy New Year Heidi.
January 4, 2015 at 8:56 pm
The Sausage and Lentils with Fennel is a great dish. Thanks.
January 4, 2015 at 9:22 pm
Thank you so much, Rex. I am glad you enjoyed this dish.
January 13, 2015 at 9:04 am
Meant to say that I cooked the lentil dish and it’s going to be a regular in this household – thanks so much!
January 13, 2015 at 9:06 am
Thanks so much, Annie, for letting me know.
January 14, 2015 at 9:05 am
In fact made it again last night for couriers J&M who now both want the recipe!
January 14, 2015 at 11:03 am
That is great Annie – so pleased your friends like this recipe. Thanks for letting me know.