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A New Year's Day Brunch

Wednesday, January 1, 2014

Happy New Year!  I hope 2014 brings blessings and good health to you and yours.

We celebrated with a Southern New Year's Day Brunch earlier today.  Take a look-see:

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I set-up a buffet in the dining room this morning.  We served ourselves and ate in the breakfast room.

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This year I decided on a silver and pastel color scheme.

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I was inspired by Mary's Mini Chicken and Waffles Party Bites post.

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I used the Southern Living recipe for Peach-Horseradish Maple Syrup.

I put the black-eyed peas in the crockpot late last night, and the strata is a make-ahead dish as well.  It was refrigerated last night before putting it in the oven this morning.

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New Year's Day Brunch Menu:

Black-Eyed Peas with Ham
Collard Greens
Chicken and Biscuits with Peach-Horseradish Maple Syrup
Ham-Asparagus and Cheese Strata
Mini Krullers 
Iced Tea

Did you know...
...that the tradition of eating black-eyed peas and greens on New Year's Day started during the War of Northern Aggression (Civil War to Yankees)? Black-eyed peas guarantee a year of good luck and prosperity, and collard greens bring wealth.

How to cook black-eyed peas: 

1 bag Camellia black-eyed peas
8 - 12 ounces ham seasoning meat
3 - 4 tablespoons Penzy's Sunny Paris seasoning mix

1.   Wash and sort dried peas thoroughly.  Place peas in a large bowl and cover with an inch or two of water above the bean line.  Cover bowl with plastic wrap until the next morning.
2.   Rinse beans in a colander a few minutes and transfer to a crockpot.  Add spices and ham and just enough water to barely cover the beans.  Cook on low for 6-8 hours.


All tableware is MacKenzie-Childs from both Taylor and Wallcourt ranges unless otherwise noted.
Napkins and mercury glass votives:  Rachel Ashwell Shabby Chic
Serve ware: Pie servers and serving spoons: Gifts from Judy's New Orleans
Saying candle votive and ornament place card holders:  An Angel at My Table, UK
Ceramic bread basket and clear vases:  Pier 1
Pink tea towel:  Yves Delorme, Paris
Square white cake plate:  Williams-Sonoma
Square painted platter:  Painted by *me*
White linen table runner:  Pottery Barn
Christmas ornaments:  Anthropologie

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Linking to:

Join Liz @ Fresh Cut Friday

Until next time…

New Year's Blessings!
Ricki Jill


  1. I love everything about this. :) I think your colors are lovely and the food sounds so good. :)

  2. That looks delicious and the table is so pretty. I know your family loves the effort you go to. We are having shredded pork and black eyed peas here in just a little bit. :)

  3. Your table is so beautiful! I want to eat there. ;) Happy New Year!!


  4. Hi RJ, I love your mix of silver and pastels. I think it’s a great choice for a New Year’s Day brunch. Love the runner and the roses. The menu sounds and looks delicious!
    Look forward to our visits in 2014!

    The French Hutch

  5. I LOVE THIS!!! It's so beautiful! one day, i'll have a table-scape like this. I LOVE your candle at the end - love that saying and the song. :)

  6. Everything is picture perfect! I know your family enjoyed it all, too! Happy New year my friend! Looking forward to more fun this year! Hugs, Diane

  7. Simply beautiful RJ! Happy New Year!

  8. Ricki Jill, I love your pastel buffet with your wonderful MKC collection and vintage ornaments~ a feast for the eyes! Thanks for the shout out, your mini chicken & waffles look delicious with your adorable syrup pitcher :) Wishing you a Happy & Healthy New Year!

  9. Wow ~ the food looks delicious and the table setting is beautiful! Visiting from fresh cut friday. Happy New Year!

  10. What a wonderful idea to have a New Years Brunch! I pinned your recipe for black eyed peas. :) You already know I love everything about your table! :)

    Thank you so much for sharing your pretty pictures for Fresh-Cut Friday. Happy New Year!


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I'm Ricki Jill. Welcome! I'm honored that you're reading my blog. I enjoy sharing my creative lifestyle @ The Bookish Dilettante. For more information about my blog, please read the Start Here page. Thank-you for stopping by, and I hope you'll consider following me via email.

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