Savory Hoppin' John Cupcakes for New Year's Day

I didn't like these Hoppin' John cupcakes.  In fact, the mere smell of them turned my stomach.  The full 15 ounce can of black-eyed peas in the recipe produced a dense cupcake with an occasional bean bite - and maybe I should have gone with the popular opinion that chicken broth doesn't belong in a cupcake.

Not everyone agreed with me. 

Start The New Year Right with Hoppin' John Served Over Cornmeal Pancakes

Hoppin' John is a Southern dish traditionally served on New Year's Day.  It's made with black-eyed peas, onions, and bacon (sometimes ham or sausage) and typically served over rice with a side of greens and corn bread.  The black-eyed peas in Hoppin' John are supposed to make us think of coins (I've never seen a coin that looks remotely like a black-eyed pea, but I'll go with it), and are supposed to bring a prosperous new year.  The greens are said to add wealth, since they are the color of money (that makes sense) and the cornbread continues the theme appropriately by being the color of gold.

New Year's Eve Idea - Almond Custard with Berries

My New Year's Eve idea was purely accidental and due entirely to Jonathan deciding that almond custard would look good in a champagne glass.

Almond custard is not a typical New Year's Eve dessert, but doesn't the almond custard look so elegant in the champagne glass? Remember - your resolution to lose weight doesn't kick in until after the New Year, so toast and enjoy!

Two things you should know about the New Year's Eve almond custard recipe before you get started:

1. The recipe made just enough for two ramekins worth of custard. This is a perfect amount for you and your honey, but if you've got a party, you'll need more. In fact, even if it's just you and the man/woman you will kiss at midnight, you might want to make more to have some leftovers.
   
2. Custard makes a perfect filling for a cupcake! Make some extra to use in blueberry almond cupcakes.
   

Almond Custard Recipe

Doesn't the custard look kinda ugly in the ramekin?
I definitely recommend moving it to the champagne glass.
Also, I should point out that this was taken right out of the oven.
As the custard cooled, it became thicker and less drippy.

I got the almond custard recipe from my Taste & Create partner, Temperance, at High on the Hog. Temperance got the recipe from Abba off of a Daring Bakers forum. Temperance made the custard with strawberries, but I opted for some blueberries - any berry would work just fine.

• 3 T plus 1/2 t almond paste
• 1/4 C plus 1 1/2 t sugar
• 4 T butter, room temperature
  
• 1 egg, room temperature and lightly beaten
• 1/2 t vanilla
• 1 T plus 1 1/2 t all-purpose flour
• As many berries of your choice as you would like
  

1. Whiz the almond paste and sugar together in a food processor.
   
2. Pulse in the butter.
   
3. Add the egg, vanilla, and flour and mix until smooth.
4. Line the bottom of two ramekins with berries.
5. Evenly distribute the custard between the two ramekins.
6. Bake at 350 F for about 15 minutes or until slightly brown on top.
7. Let cool slightly.
   
8. Stir and transfer to champagne glasses. Eat immediately or chill first if you prefer your custard cold.