For as long as we’ve been married, Honey and I have hosted a traditional Southern feast on New Year’s day. And rather than writing about it after the fact, I thought it would be fun to do so before hand since I created a few fun printables for the occasion!
THE INVITATION
As soon as I laid eye on the Tiny Prints Vintage Celebration invitation, I knew it was “the one”. Adding the notched corners was the perfect finishing touch. And, with that, an elegant chalkboard theme was born.
THE TABLE
I always always use the party invitation as the first hint as to what’s to come for the rest of the affair. I set the dining room table with a linen monogrammed runner, a so-Southern collard green centerpiece and loads of mercury glass candles.
At each place setting I used my white Butler’s Pantry china, Pottery Barn oyster bowls, sterling flatware, Waterford wine glasses and silver julep water cups. It will also be my first opportunity to use my linen napkins with my custom monogram. *swoon*
THE FEAST
I designed cards featuring our traditional, albeit meager, Southern New Years menu and tucked one into the napkin at each place setting. It’s the same menu we’ve served for eleven years!
Pork Tenderloin with Blackberry Sauce
2 tablespoons minced shallots
3 cups fresh or frozen blackberries
1/2 teaspoon chopped fresh sage
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1 1/2 teaspoons sugar
1 tablespoon butter
3/4 teaspoon kosher salt, divided
1 teaspoon black pepper
1 (1 1/2-pound) pork tenderloin
Prepare grill to medium heat. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs, if desired.
Hoppin John
1 c celery chopped
2 sweet onions chopped
1 green pepper chopped
6 slices bacon, ham pieces or ham bone - cooked
Salt and pepper to taste (about 1 tsp and 1/2 tsp respectively)
1 c uncooked rice
can of chicken broth plus enough water to have all the rice almost covered
container fresh black eyed peas (or two if you like a lot of peas like we do!)
Combine everything in a large pot. Bring to boil and then lower to simmer for about 40 mins or until rice is cooked and veggies are tender. You may need to add water if it cooks out before rice is done.
I liberally salt and pepper it and Honey adds hot sauce.
Bacon Bourbon Greens
4 bacon slices
3 tablespoons butter
1 large sweet onion, diced
1 bottle ale beer
1/2 cup brown sugar
1/2 cup bourbon
1 teaspoon dried crushed red pepper
6 pounds fresh turnip greens, chopped
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Pirates House Pecan Pie
9 inch pie crust — unbaked
3 eggs — beaten
1/2 cup dark Karo
1/2 cup whipping cream
1 teaspoon vanilla
3 tablespoons bourbon
1 cup sugar
1/8 teaspoon salt
2 tablespoons butter — melted
2 cups pecans — chopped
Beat eggs well. Add remaining ingredients. Pour into pie shell. Bake at 375° on cookie sheet 40 minutes or until center is set. Cool and refrigerate.
THE BAR
I figure there’s no better occasion than a New Year to fancy up my little armoire bar in the living room. I positively cannot wait to mix up a few Hummingbird cocktails!! (2 parts champagne, 1.5 parts St. Germain and 2 parts club soda with a twist of lemon)
RESOLUTIONS (& SOME EXCITING NEWS)
It would hardly be New Years without making at least one resolution. But, seeing as it’s a party, I hate to be all womp-womp-I-will-start-exercising-and-shouldn’t-be-eating-bacon-greens-and-pecan-pie. To that end, I will ask revelers to make note of one resolution that will be a pleasure to keep in the new year. Aaaaaannnnnddddd….I am super duper excited to have been invited to share this little activity over on the Tiny Prints Blog today!!! Hop on over and see little old me!!
THE FAVOR
One of my very favorite party favors is to send revelers home with breakfast for the next morning. It’s easy, cheap and useful!! In this case, I’m guessing the mini white powdered donut holes just might end up breakfast for the littles that were left at home. Which might even be more useful than breakfast for myself the morning after a soiree :-) The cupcake boxes are from Michael’s and I am using the coordinating Tiny Prints gift tag stickers for the labels.
FREE PRINTABLES
You can download the menu, resolution post cards and drink champagne sign free here!
And now that all those plans are made, I plan to sit back and enjoy Christmas and the rest of the year!
xoxo
THE INVITATION
As soon as I laid eye on the Tiny Prints Vintage Celebration invitation, I knew it was “the one”. Adding the notched corners was the perfect finishing touch. And, with that, an elegant chalkboard theme was born.
THE TABLE
I always always use the party invitation as the first hint as to what’s to come for the rest of the affair. I set the dining room table with a linen monogrammed runner, a so-Southern collard green centerpiece and loads of mercury glass candles.
At each place setting I used my white Butler’s Pantry china, Pottery Barn oyster bowls, sterling flatware, Waterford wine glasses and silver julep water cups. It will also be my first opportunity to use my linen napkins with my custom monogram. *swoon*
THE FEAST
I designed cards featuring our traditional, albeit meager, Southern New Years menu and tucked one into the napkin at each place setting. It’s the same menu we’ve served for eleven years!
Pork Tenderloin with Blackberry Sauce
2 tablespoons minced shallots
3 cups fresh or frozen blackberries
1/2 teaspoon chopped fresh sage
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1 1/2 teaspoons sugar
1 tablespoon butter
3/4 teaspoon kosher salt, divided
1 teaspoon black pepper
1 (1 1/2-pound) pork tenderloin
Prepare grill to medium heat. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs, if desired.
Hoppin John
1 c celery chopped
2 sweet onions chopped
1 green pepper chopped
6 slices bacon, ham pieces or ham bone - cooked
Salt and pepper to taste (about 1 tsp and 1/2 tsp respectively)
1 c uncooked rice
can of chicken broth plus enough water to have all the rice almost covered
container fresh black eyed peas (or two if you like a lot of peas like we do!)
Combine everything in a large pot. Bring to boil and then lower to simmer for about 40 mins or until rice is cooked and veggies are tender. You may need to add water if it cooks out before rice is done.
I liberally salt and pepper it and Honey adds hot sauce.
Bacon Bourbon Greens
4 bacon slices
3 tablespoons butter
1 large sweet onion, diced
1 bottle ale beer
1/2 cup brown sugar
1/2 cup bourbon
1 teaspoon dried crushed red pepper
6 pounds fresh turnip greens, chopped
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Cut bacon crosswise into 1/4-inch strips. Melt butter in a large Dutch oven over medium heat; add bacon, and cook, stirring often, 8 minutes or until crisp. Drain bacon on paper towels, reserving drippings in skillet. Sauté onion in hot drippings 3 minutes or until onion is tender. Stir in bacon, ale, and next 3 ingredients; cook 3 minutes or until mixture is reduced by one-fourth. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Reduce heat to medium-low; cover and cook 1 hour or to desired degree of doneness. Stir in vinegar, salt, and pepper.
Pirates House Pecan Pie
9 inch pie crust — unbaked
3 eggs — beaten
1/2 cup dark Karo
1/2 cup whipping cream
1 teaspoon vanilla
3 tablespoons bourbon
1 cup sugar
1/8 teaspoon salt
2 tablespoons butter — melted
2 cups pecans — chopped
Beat eggs well. Add remaining ingredients. Pour into pie shell. Bake at 375° on cookie sheet 40 minutes or until center is set. Cool and refrigerate.
THE BAR
I figure there’s no better occasion than a New Year to fancy up my little armoire bar in the living room. I positively cannot wait to mix up a few Hummingbird cocktails!! (2 parts champagne, 1.5 parts St. Germain and 2 parts club soda with a twist of lemon)
RESOLUTIONS (& SOME EXCITING NEWS)
It would hardly be New Years without making at least one resolution. But, seeing as it’s a party, I hate to be all womp-womp-I-will-start-exercising-and-shouldn’t-be-eating-bacon-greens-and-pecan-pie. To that end, I will ask revelers to make note of one resolution that will be a pleasure to keep in the new year. Aaaaaannnnnddddd….I am super duper excited to have been invited to share this little activity over on the Tiny Prints Blog today!!! Hop on over and see little old me!!
THE FAVOR
One of my very favorite party favors is to send revelers home with breakfast for the next morning. It’s easy, cheap and useful!! In this case, I’m guessing the mini white powdered donut holes just might end up breakfast for the littles that were left at home. Which might even be more useful than breakfast for myself the morning after a soiree :-) The cupcake boxes are from Michael’s and I am using the coordinating Tiny Prints gift tag stickers for the labels.
FREE PRINTABLES
You can download the menu, resolution post cards and drink champagne sign free here!
And now that all those plans are made, I plan to sit back and enjoy Christmas and the rest of the year!
xoxo
