NOV-DEC_flipbookupdated

HOLIDAYS

sip, greeting them with a hearty “Bonne Année!” a custom that originated with the Romans. They would wish each other happiness and health.They exchanged gifts they called “bonnes étrennes” (good gifts). It was customary for enemies to reconcile and wish each other good fortune and prosperity at the dawn of the New Year. It was also traditional on New Year’s Day for young men wishing to marry to ask their sweetheart’s parents for permission to wed. A woman or girl was to avoid receiving the first good wishes of the day from someone of her own sex. To do so would bring bad luck. Likewise for men and boys, meeting a woman or girl on the morning of New Year’s Day was thought a bad omen for the New Year.

photo by Romney Caruso

Born & Braised on the Gulf Coast

Rouses FamousKingCakes Though the Carnival season doesn’t officially kick off until Twelfth Night (January 6th) king cakes have become a Christmas and New Year’s Eve tradition. Our bakers will make and decorate more than 375,000 king cakes between now and Mardi Gras Day. Shipping is a piece of cake! Order online at www.rouses.com.

B lack-eyed peas and cabbage can be found on New Year’s Day menus all over the South. The peas are for luck while the cabbage (really any greens for that matter) represents prosperity. The Gulf Coast’s warm climate and fertile soil create the perfect environment for cabbage to grow. Anthony Liuzza oversees a five- generation family business near Tickfaw, Louisiana, that raises some of the cabbages we sell at Rouses. Larry Daigle, Rouses Local Produce Buyer, is a frequent visitor to the Liuzza Family Farms, as well as growers Mark Liuzza in Amite and Matt Ranatza in Belle Chasse. “We buy from local farmers all over the Gulf Coast,” says Daigle. “And we personally meet with each farmer. We like knowing exactly where our food comes from and how it’s grown and harvested.” The Right Stuffed Our turduchens, stuffed chickens and boudin-stuffed, bacon-wrapped pork loins, crown roasts and pork roasts are perfect for Thanksgiving, Christmas and New Year’s Eve celebrations.

Braised Cabbage WHAT YOU WILL NEED 2

ounces Rouses tasso, cubed ounces Rouses smoked sausage, cut into 1-inch coins

6

3

cloves garlic, thinly sliced

1 1

large yellow onion, thinly sliced

head green cabbage, cored and coarsely chopped Rouses salt and freshly ground black pepper, to taste HOW TO PREP Heat tasso and sausage in an 8-quart saucepan over medium-high heat. Cook, stirring occasionally, until fat is rendered and sausage is browned, 7–9 minutes. Remove meat from pan but keep the fat. Add garlic and onion; cook, stirring occasionally, until wilted and fragrant, 5–7 minutes. Return the tasso and sausage to the pan, add chopped cabbage, salt, and pepper. Cook until slightly wilted, about 6 minutes. Reduce heat to medium. Cook, covered and stirring occasionally, until cabbage is tender, 45 minutes to an hour. Season with additional salt and pepper. (Serves 6 to 8)

ROUSES.COM 55