Let's hope we all have a happy new year. Maybe the world will calm down a little (but it never really has before). Wishing all of you good health and happiness. A little prosperity wouldn't hurt either. Enjoy the tail end of your holidays.
Meanwhile, here are some of our New Year's Eve and New Year's Day foods. Some are French, some are American. Seafood is for December 31.
First some shrimp, served French style — heads, eyes, feet, tails and all. You peel them at the table and eat them with the sauce of your choice. I made a mayonnaise verte for us to have with ours. That's a home-made mayonnaise that contains a good quantity of a minced fresh herb, or several. I used basil.
Oysters are typical French holiday food. This year, we baked ours. That's the easiest way to open them. You just let the oysters right side up on a rack in an oven pan with some water in it. As soon as some of the shells start to open, they are ready. They're not cooked, just slightly warmed up, and they're good with shallot vinegar or lemon juice. Completely raw oysters are really good when you have them in a restaurant and a professional has opened them for you.
Finally, I made some French-style cornbread to have with our black-eyed peas today. Black-eyed peas are a southern U.S. specialty. Eating them on January 1 brings good luck for the new year. The cornbread here is not what we call cornbread in the U.S. It's a yeast bread made with equal quantities of wheat flour and fine corn meal. In the photo above, it hasn't yet been cooked.