It doesn’t matter what faith or tradition we were raised with, or whether we have any sort of “faith” at all – the desire to celebrate in the heart of winter is strong. When it’s dark and cold, we need a little cheer! And a new calendar year adds another reason to celebrate with special foods.

In our southern states Hoppin’ John (black-eyed peas) is the good luck dish for the New Year. In Italy, it’s lentes (lentils) and in Japan kuro-mame (sweet black beans). Northern Europe fancies pork – anything from sausage to a roast suckling pig. Greens (collards or kale) are shredded and cooked with sugar and cinnamon. Anywhere near the sea, it’s fish. In Spain and Latin America, 12 grapes are eaten as the clock counts down to midnight.

As for our neck of the woods, New Year’s Eve parties and get-togethers tend to be about what goes well with wine and champagne. Oh, OK beer too.

Hors d’oeuvres, small plates and the like are easy to set out and are crowd pleasers. Breadsticks, freshly-sliced baguettes and assorted crackers are a good base for cheese and sliced prosciutto, salami and spicy salami. With little effort, a chevre log can be sliced and each slice topped with a dollop of fig jam. Crudités and hummus, or the dip of your choice, presented in pretty serving plates, will taste good all night.

My favorites are tasty nuts and olives. The following don’t take long to prepare and if there are any left over, they will keep in a jar in the refrigerator for two weeks.

SEVILLE-STYLE GREEN OLIVES

Ingredients:
1 lb.large green olives from Spain (brine-cured if possible)
¼ cup Spanish olive oil
¼ cup sherry vinegar
6 anchovy fillets, minced
3 peeled garlic cloves, crushed
1 tablespoon fresh thyme, minced (half the amount of dried thyme may be substituted)
½ teaspoon crushed red pepper
4 bay leaves

Method:
Place the olives in a large bowl and bruise them with the back of a wooden spoon. Add all the other ingredients and stir. Place in two one-pint glass canning jars with tight fitting lids. Marinate at least 24 hours. These are best served at room temperature. They will keep in the refrigerator for two weeks.

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BLACK OLIVES WITH HERBS AND ORANGE ZEST

Ingredients:
1 lb. medium sized black olives, any style
1 tablespoon fennel seeds, slightly crushed
2 small chili peppers
2 sprigs of fresh thyme or rosemary
Olive oil to cover
1 tablespoon orange zest

Method:
Stir the olives and other ingredients. Place in two one-pint glass canning jars with tight fitting lids. Marinate at least 24 hours. These are best served at room temperature. They will keep in the refrigerator for two weeks.

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GINGER ROASTED ALMONDS

Ingredients:
4 cups whole blanched almonds
½ cup packed sugar
1 teaspoon coarse salt
2 teaspoons ground ginger
2 tablespoons honey
2 tablespoons safflower oil

Method:
Preheat oven to 325°F. Toast nuts on 2 or 3 foil lined baking sheets for 5 minutes to warm. In a small saucepan over low heat, blend, sugar, salt ginger honey and oil. Remove baking sheet from oven and pour mixture over warm nuts on baking sheet and roast for an additional 10-15 minutes. Drain on paper towels. Serve warm.

If you don’t want to serve them immediately dry them on a wire cake rack. Place in sealed container and if you want to serve them warm, preheat oven to 250°F. Place almonds on a cookie sheet and heat for about 5 minutes.

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SPICY PECANS

Ingredients:
2 tablespoons melted butter
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon cayenne pepper
a few dashes of hot pepper sauce (optional)
1 pound shelled pecan halves

Method:
Pre-heat oven to 300ºF. Mix all ingredients and roast seasoned pecans on 2 or 3 cookie sheets for 20 minutes. Dry on paper towels. Serve warm. If you don’t want to use them immediately, dry them on a wire cake rack. Place in sealed container and if you want to serve them warm, preheat oven to 250°F. Place almonds on a cookie sheet and heat for about 5 minutes.