Your comment sent me down the Internet rabbit hole where I found this Serious Eats article about traditional good luck foods for the New Year. Enjoyable read.
I grew up in the Pittsburgh area, and pork and sauerkraut is the big deal meal for New Year’s. Lots of the folks there would claim it as a heritage dish eaten for good luck.
I did not care for the pork part, so I’d pile my plate with sauerkraut and mashed potatoes. Now I’m getting hungry just thinking about that combo.
Yes, pork and kraut is the thing in PA. I like the combo (it’s very German), but have never made it for NYE.
Nothing ‘surprising’ about it Eierlikör is really close to Egg Nog (homemade not the crap at the store), Rompope, Advocaat Etc…and they are all delicious!
Wow just realized that post was a year old! 
Really? I find Eierlikör to be not as thick as most eggnogs, but then it’s probably been a million years since I’ve had any. I found it more appealing as a kid than an adult, as I am not big on sweet drinks.
I do remember a popular flip with Eierlikör and OJ, but don’t recall any special name for it.
Most Berliner are filled with jam, so the Bonner version with Eierlikör is unusual.
The Stuff that is commercially produced is very thick.
There are Recipes that call for cooking the Egg and Milk into a Custard or adding Heavy Cream. Or a million other Variations.
Traditionally Milk, Sugar, Cognac, Rum and Egg are shaken thoroughly till foamy and topped with a bit of Nutmeg.
I do not know when it switched to that viscous Crap, but it must have started after the Edwardian Era.
I imagine even more modern than that.
I am thinking sour cherry soup… which is a summer dish in Hungary and Austria but we like it at NYE.
Beef Wellington. I bought the tenderloin today but I got my days mixed up. Maybe I should have waited until Saturday to buy it
I will make either black eyed peas or lentils for good luck. Have not figured out the rest!
I stumbledon this thread looking for a recipe with black eyed peas and collards that someoneshared in years past.
I’m still waffling (stalling), but got started with these.
Collards
Onions, celery, sweet and hot peppers, garlic and thyme in guanciale fat
I’m using pigeon peas this year
ETA I think this is it!
Which reminds me of this favorite.
I’m making the same, except mine will have ham hocks.
I’m winging one, based on this, but with regular ham in chicken broth.
I am here;
I cooked the peas separately until almost done, but (again) I must have added something interfering with the pigeon peas getting as tender as I would like. I cooked some separately to finish another way, and they were tender long ago. Fortunately, the collard greens seem to be handling the prolonged cooking.
I cooked some of the Hoppin John with par-cooked arborio. I’ve also got 2 cups, separate.
Based on this
Looks good!
I’m thinking I might just serve mine with rice, and skip the pork tenderloin until tommorow. There’s guanciale in there, so that takes care of the lucky pork!
Thanks! I paired my Hoppin’ John with some cheese Chile Rellenos I ordered off Goldbelly, that I had stashed in the freezer
