- 10 months ago
Looking to kick off the New Year with dishes that bring good luck, comfort, and serious flavor? In this video, we’re serving up a full Southern-inspired New Year’s Day feast—packed with traditional foods believed to bring prosperity, plus plenty of crowd-pleasing favorites your family will request year after year. From slow-cooked classics to fresh, crunchy sides and a celebratory sip, these recipes are easy to make, rich with tradition, and guaranteed to start your year deliciously.
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LifestyleTranscript
00:00Let's get your new year started off right
00:01with the perfect meal.
00:02This also happens to be my favorite meal of the year to cook.
00:05I've got everything for your luck and money,
00:07but it's so much more.
00:08Oh, I forgot to tell you,
00:10the whole menu is gonna be easy
00:13because it's all about relaxing, plus we're tired.
00:16We're starting off with my grandmother's pulled pork recipe
00:19and our homemade barbecue sauce.
00:20We always have some sort of pork for New Year's Day,
00:24and this has been my go-to for the past 20 years or so.
00:28I love this whole meal
00:28because you can feed a lot of people
00:30for a super affordable price.
00:32I like to get this going first
00:33because you can get it in the oven
00:34and then start doing everything else.
00:36You don't have to babysit this guy.
00:37You take a little paring knife
00:39and make some slits throughout,
00:41and then you're gonna slide a garlic clove in there.
00:43Then that garlic flavor just kind of travels
00:46throughout this whole roast.
00:47We've got our garlic stuffed into our pork butt
00:50and now salt and pepper all over.
00:52And then into a pan, just a simple pan.
00:54You don't need anything fancy here,
00:57but make sure it is a metal pan or a large Dutch oven
01:01or something that can withstand high heat in the oven.
01:04This is gonna be the definition
01:05of the simplest things are the best, okay?
01:08This goes into the oven at 450 degrees for about 30 minutes.
01:12We want to establish kind of that crust on the outside.
01:15See the color we've already achieved on our pork.
01:18While this is hot, you're gonna go in
01:20with some just plain water.
01:22It's gonna kind of deglaze some of that flavor on the bottom,
01:25but it's also gonna now create a moist environment
01:27to finish cooking this pork roast.
01:29Give it a little flip.
01:30Now we have the fat on top, so as it cooks,
01:32it can kind of drip down in there.
01:33And now we cover it just with foil
01:35and make sure it's sealed
01:36so that all that liquid doesn't evaporate out.
01:38It'll now cook at 325 for a couple more hours,
01:40and we'll be good to go.
01:42Guys, the pork is ready.
01:44You can tell how tender it is,
01:46the way it's just kind of separated,
01:48but you can do a little test,
01:50and you can see it's about to pull apart very easily.
01:53But like any good roasted meat,
01:57we're gonna let it rest.
02:03That Mau Mau knew what she was doing.
02:05This is her signature dish.
02:07Oh my God, it's perfect every time.
02:09Pull out the pantry staples.
02:11We're making Mau Mau's barbecue sauce
02:13to go with Mau Mau's pork roast.
02:14This barbecue sauce is unique to this pork,
02:17and this is really the only time
02:18I make this kind of barbecue sauce.
02:20Otherwise, I like something like smokier
02:22for like outdoor barbecue,
02:23but this is like New Year's Day barbecue sauce.
02:27Starts with ketchup,
02:28and then she uses one of these little cans of tomato sauce,
02:31and then a couple tablespoons of white vinegar,
02:34and then one tablespoon of apple cider vinegar.
02:36Really what she did was just pull from her pantry.
02:38It's whatever she had.
02:39I'm sure this recipe was never the same twice, but...
02:42And then hot sauce.
02:44A little bit of brown sugar
02:45and a little bit of white sugar.
02:46If you were only gonna have one,
02:47I would have the brown sugar.
02:49Salt and pepper.
02:50That's about all it was when I made it with Mau Mau.
02:52However, when I do it at home afterwards,
02:56I always add in a little Worcestershire,
02:58and a little bit of yellow mustard,
02:59and then just whisk it up.
03:01Hers is kind of thick like this.
03:03You can thin it out with a little bit of water if you want.
03:05I think we need more of, like, a Louisiana hot sauce.
03:11It needs to cook for about five to ten minutes,
03:13and that'll really determine how it tastes.
03:15That's it.
03:20That's it.
03:21It's a sauce unique to this pork,
03:22because it has a lot of that kind of slightly sweet,
03:25but super tangy tomatoey-ness.
03:27That is gonna cut through that richness
03:29of the pork perfectly.
03:31Now that our sauce is made,
03:32we can finish up that pork.
03:34You see how this just falls apart?
03:36You can do buns and make barbecue sandwiches
03:39with all this food.
03:40I like to make it more like a plate,
03:42because we already have the cornbread.
03:44Tender pork, nice and shredded.
03:46Give it a little flavoring.
03:48Should I give it one more taste?
03:49Time to taste the two together.
03:56Takes me back to a good time.
03:58It does, it just goes together.
03:59Cuts through the richness, just like I said.
04:01Sauce is a little sweet.
04:02Pork's a little salty.
04:05What shall we do next?
04:07I don't know how all the traditions started,
04:08but all the foods symbolize different things.
04:11Black-eyed peas bring you luck, and I'm here for it.
04:14I always do dried black-eyed peas.
04:17Nothing from the can, okay?
04:18This is the time to use the dried.
04:20They're so cheap, and they make so much.
04:22This is the only thing you need to plan ahead of time.
04:25I do cook this whole meal the morning of New Year's Day,
04:28and then we do a late lunch.
04:30This meal is that easy to throw together.
04:31So you want to, the day before, the night before,
04:34take your black-eyed peas, put them in a bowl,
04:36and then you want to fill them with water,
04:38because you want to soak it.
04:39You want the water to be, you know, two to three times as much as the peas in here,
04:43because they're going to absorb a lot of that liquid.
04:45You do want to keep these in the fridge, because peas do have protein in it,
04:49and then protein attracts bacteria, so I just always soak them in the fridge.
04:54But because I planned ahead, we have some that have already been soaking.
04:59So you can see how they've swelled up, absorbed that water.
05:02This is just going to speed up the cook time.
05:04So you want to drain off this liquid, give them a little rinse,
05:07and then you can start your pot of black-eyed peas.
05:09Now you've got to include some sort of pork into your black-eyed peas.
05:12Also, I will use some bacon grease to cook my veggies in,
05:17but I like to throw in a ham bone.
05:19You've seen me do this before, but you're about to see it again.
05:21For my black-eyed peas, I just do it like my mom did,
05:24and so we do onion, a little bit of celery, and some bell pepper.
05:28I did mention in the beginning, but I'm just going to tell you truthfully,
05:32this is my favorite meal to cook the whole year.
05:34I just like some of the fragrant kind of leaf portions of the celery.
05:38And then bell pepper, because I always start my pots of beans with the Holy Trinity,
05:44and this is that.
05:45I am going to throw a jalapeno in there.
05:46I'm going to take the seeds out, because I'm really just here for the flavor of it.
05:50That is the extent of the prep, but...
05:55Every pot of beans, I love to throw in a ham bone.
05:58You can buy just the bone at the ham place, in case we haven't covered this before,
06:03and it is less than $7.
06:05And there's still enough ham in there for a few sandwiches.
06:09I like to just throw it in in big chunks, and then we can cut it up later,
06:12but a lot of it falls apart during the cooking process.
06:15Get you a heavy pot, add in some bacon grease.
06:19If you don't have bacon grease, cook up a few slices of bacon,
06:23and use that to cook the rest of your stuff in.
06:25The flavor of bacon fat is unmatched.
06:29Add in your trinity, and you want to cook that until the onion is soft.
06:33This is actually called the trinity, but when you add garlic, it becomes the Holy Trinity.
06:37I don't know. I don't like the rules.
06:39I'm going to add in just a little bit of salt to soften these veggies.
06:42All right, so this will cook about five minutes or so until those veggies are tender.
06:46Veggies have cooked down. The onions are translucent.
06:50In go our black-eyed peas, and your ham bone, ham hocks, whatever you got.
06:55Then enough water to cover the beans or peas.
07:00You could also just use chicken stock or chicken broth instead of the water here.
07:04It's going to absorb a lot of this liquid, and I don't want them to be soupy at the end.
07:09I like them to be kind of, like, creamy.
07:11And then I'm going in with a little bit of chicken bouillon, a little bit of pepper,
07:15and one final thing, a bay leaf.
07:18That's it. I'm just going to bring this to a boil, and then you're going to reduce the heat
07:22and let it simmer until those black-eyed peas are really tender.
07:26As your peas start to come up to a simmer, you'll see, like, this kind of yucky-looking foam.
07:30I do like to just scrape off that first layer, and then you're good to go for the rest of the time.
07:34They've come to a boil. I'm going to reduce the heat, and I'm going to partially cover it.
07:39That way some of that liquid will evaporate out, and it'll get nice and thick.
07:42Look at that pot. You can just see how those black-eyed peas have gotten tender.
07:47These are nice and creamy, ready to go. They're also going to thicken up just a little bit,
07:51and what I like to do is just kind of use my spoon to mash just a few of them against the side
07:57and stir that in. That way they get extra creamy.
08:00Take out the bone. I'll cut up the meat, and then I'm just going to let these kind of hang out
08:04with the top off until they're thick and ready to go. The final step, chop up the ham.
08:10Crank the heat up just to give it one more chance to get creamy.
08:18That ham does it all. You've got some smokiness in there. You've got a lot of savory, but it's just
08:22like a hint of sweet from that honey-picked ham. Oh, this whole meal is going to be so good.
08:27Time to cook our money, honey. Collard greens. You want this to really be an easy part of the menu?
08:34Just get the pre-shredded collard greens, but I'm going to at least throw in a couple bunches
08:39of fresh ones because we have them here. All you need to do is take the stems out because they can
08:43just be a little hard to eat. They don't ever really get softened, even if it's a long cook time.
08:49Once you've peeled off the stems, I like to stack a bunch of leaves.
08:52You can give them a little bit of a roll and then just kind of shred them up.
08:57And because we haven't washed them yet, when you do it like this, you have,
09:00you know, contaminated your cutting board, so you do need to wash it after this.
09:04Give them a roll so that you know how to roll your greens. And then here's how to wash them.
09:10I'm just going to show you with a bowl. Normally I just do this in the sink, but you want to really
09:13submerge them and let any dirt and grit fall to the bottom. Remember, you don't even have to do all this.
09:20I could do this. That's all the prep. Just need to chop up an onion and we'll get these cooking.
09:25I like to cut these in kind of like little slivers instead of dicing them. I don't know why. It's just
09:30the way I do it for my collards. And then when these cook down in the bacon grease, they just kind of
09:36melt in with the collards. Could just use the bacon fat here, but I actually do like the little pieces
09:41of bacon in with the collards too, so we're going to fry up some more. It's a lot of collards,
09:46but the magic here is watching it cook down so much. All right, so add your bacon to your pot.
09:53I like to do it when the pot is not quite hot yet, because then as the pot heats up,
09:58the fat renders out slowly. Then I add in just a little bit of olive oil to help get it going.
10:03We're just going to cook that until the bacon is crispy. And now we're going to cook our onions
10:07in with that. This is one of the best smells of all time, the onion cooking and the bacon fat.
10:12And you'll also see the onion as it cooks. It's going to start to lift the flavor from the bottom
10:16of the Dutch oven and add in a little garlic. All right, so we're just going to cook these down
10:20until those onions are really soft. I'll add a little bit of salt in there and some pepper.
10:25All right, looking good. Now we finish making our pot liquor. The liquid that you cook your greens in
10:31becomes pot liquor. Now I'm following this recipe that we have, but I add two ingredients. One,
10:36a little bit of apple cider vinegar. This helps lift off some of that flavor. Scrape the bottom,
10:41then go in with your chicken broth, a little crushed red pepper, and then I add in a little
10:45bit of brown sugar. Just kind of cut some of the bitterness. Sometimes the greens can be a little
10:49bitter. All right, now we start adding our greens. You'll be like, that is not enough to cook all those greens.
10:56But watch. I get them in there, press them down, cook them down, and then we just keep adding until
11:01we can't add anymore. All right, we did it. We squeezed our two big bunches of collards in
11:07and then some. Now I want these to simmer in that pot liquor. I don't want all that liquid to evaporate
11:16out, so I'm going to cook these covered and then just check on them every so often. Give them a little
11:20stir. You're just going to cook them until they're dark, dark green and very tender. Greens are good.
11:26Come check them out. I've taken on that dark green color. They're ready before long, but I like to then
11:35just let them sit here in this pot and just let them just, you know, stay nice and cozy.
11:46All that's left is to adjust your seasoning. I do a little salt and a little hot sauce.
11:50Look how like tender, those onions are so buttery and they just kind of melt in there. If you like
11:56collard greens, this is the recipe. All right, time to whip up that cornbread. When it comes to cornbread,
12:03y'all know a lot of times you see me without the box of Jiffy. Today I'm giving you real old-fashioned
12:09buttermilk cornbread. When I did my little polling on what does everybody have to have for New Year's
12:15Day, the most popular answer I got, and I think these people came from everywhere, not just the South,
12:21cornbread. So because it was so loved, I couldn't bring out the box of Jiffy. This thing has thousands
12:27and thousands of reviews and stars and comments. So who am I to argue with perfection? The only thing
12:33you have to do ahead of time is just kind of have your ingredients ready because it all kind of happens
12:37fairly quickly in a skillet. And I'm doubling this recipe to serve it in a 9x13. Original recipe calls
12:43to make it in an 8x8, but my nature just says to make it for a lot of people. The other thing you have
12:49to have ready is your buttermilk. So you just whisk together buttermilk with a little baking soda. I don't
12:54argue with the science of baking because this is where people know better than me. So I'm just
13:00following the recipe today. Take a skillet big enough to mix the whole batter in and melt your butter.
13:07To that I'm going to stir in some sugar. Don't say anything. Sweet cornbread. I know this is going to
13:13get comments. I said it's the most top rated, highly rated recipe at all recipes. However, I did cut the
13:21sugar in half. I happen to like a little bit of a sweet cornbread. True southerners I think for the
13:28most part don't like a sweet cornbread. To each their own. Stir in the sugar, then quickly whisk
13:34in the eggs because you don't want them to scramble. That's why I gave them a head start. Then you go in
13:37with your buttermilk and baking soda mixture. Okay, then you go in with your cornmeal and flour.
13:43I know that's not the way to measure flour. And some salt. It's still easy. Even homemade things can be easy
13:50because you probably have everything on hand to make this except maybe the buttermilk.
13:54Maybe the cornmeal. This is the time where if you wanted to turn this into jalapeno cheese cornbread
13:59or another flavor, you could just fold that on in there. All right, that's it. And then you just
14:05pour it into your baking dish. I've gone ahead and buttered this. This goes into the oven at 375 degrees
14:12for 30 to 40 minutes. And while it's hot, I like to just smear on a little more butter because two sticks
14:18was not enough. This is gonna be so good with those beans and greens. Let me just give her a little
14:24taste. Oh my gosh. That looks like a perfect piece of cornbread. It smells so good. Look at that steamy
14:32deliciousness. I'm really impressed that I made this and I didn't use a box of jiffy cornbread mix.
14:38It's like spongy. It's really moist in there.
14:48That's a good cornbread. Just a hint of sweetness. A little more butter, but this is gonna be the
14:55perfect vessel to sop up all those goods. Mmm. Mmm. Can't be getting full before we eat the whole meal.
15:07Time to whip up the coleslaw. All right, time to bring in the New Year's cabbage with coleslaw.
15:13When I was doing my research, everybody has their greens, but a lot of people eat it in the form of
15:17cabbage, but there's no need to have cooked cabbage and collard greens. So I saw a lot of people have
15:24coleslaw. This is the only coleslaw we have for everything in my family. It's vinegar based
15:30and it just cuts through the richness of the pork, the creaminess of the beans. It's just like the
15:36perfect accompaniment to make those perfect bites. All right, so I've got a thinly sliced onion and then the
15:43head of cabbage and then all you do is make this vinegar dressing. You do that on the stove because
15:48you want it to be hot so that when you pour it over it kind of marinates this coleslaw. All right,
15:52this is a vinegar based coleslaw, so there's more vinegar than oil in this dressing. So it just starts
15:57with about a third cup of vegetable oil. I think in today's day you'd probably use avocado oil, but you
16:02want a neutral oil. And then three quarter cup of white vinegar. Then it is a whole cup of sugar. I go just
16:08slightly less than that. What makes this kind of coleslaw stand out is celery seed. You want a
16:14couple teaspoons in here. You'll see the little flecks in there, but it just offers a unique flavor
16:19that you don't get from anything else. Some salt. Just a teaspoon of yellow mustard. And that's it. You
16:24just bring this to a simmer until that sugar is dissolved. Pull it off the heat and pour it over
16:28your cabbage. Almost forgot the pepper. All right, once it's all dissolved, we're ready to go. This is
16:32definitely something you can make the day before. I mean, you can make this whole meal the day before and then
16:37just reheat it. But the marinated slaw is only going to get better as it ages. So definitely one you can
16:42make ahead of time. Mmm. You've never made this. You are missing out. You've got those thinly sliced
16:52onions in there, but with that sugar, it just cuts it and mellows it out so much and gives it the best
16:57flavor. Our main meal is officially complete. Now let's make dessert. Banana pudding is probably not
17:03traditional to the New Year's menu, but it is in my house. And so that's why I'm sharing it with you.
17:08This was inspired by my grandmother's recipe also, but when I tried to get her to tell me the recipe,
17:13she couldn't remember how she did it. So I got bits and pieces from her and put it together.
17:18And it's the best banana pudding I've ever made. Take a medium saucepan and add in three cups of milk
17:23and one cup of sugar and a third cup of flour. Also a little bit of salt. And you're going to whisk this
17:28in while it's cold before we put it over the heat. That way the flour dissolves into the milk
17:33better. And then before we set it over the heat, I'm going to go ahead and get four egg yolks in a
17:39bowl. So you just need the yolks and we're just making a vanilla custard. So that's it. Now we just
17:45take this to the stove. All right. So set it over the heat, medium to medium high. You do want it to
17:50come to a boil, but you're going to need to stir it, you know, often. You don't want that flour to clump up.
17:56It's going to be thick and delicious like that, but then you have to enrich in it.
18:00And we're going to do that with the egg yolks. So once this gets hot, we'll add a little bit
18:05into our egg yolks to temper them. That way the egg yolks aren't cold when we put them in. If you
18:10just put the egg yolks in cold, they turn into scrambled eggs. Cooking 101 by Nicole. All right,
18:15it's starting to get thick. See, I start to coat the back of our spoon. Now we're going to slowly
18:20incorporate our tempered egg yolk in and we get that good yellow color that looks like vanilla pudding.
18:28Now we have our vanilla custard. Okay. And it'll continue to thicken, especially when it starts to
18:34cool. It's velvety. It's creamy. And it's delicious. Okay. And the final step after it's thickened is to
18:44turn it off and add in, whisk in a cold pat of butter. This just adds one more little level of
18:50richness and vanilla to make it vanilla pudding. All right, get you bananas. Some people don't even
18:55like bananas in their banana pudding. I get that it's all about the vanilla wafers, but it really
18:59can't be banana pudding if you don't have some banana in it. Wafers on the bottom, then nanners. The main
19:10thing is you just want your bananas to be completely covered by the custard. That way they don't turn
19:15brown. You want your bananas to be ripe, but not overripe. You still want them to have some firmness.
19:20Otherwise they get a little too mushy. All right, then you want to pour over your custard. You want
19:25to do this while it's still warm. Smooth it out and then you want to make sure that it gets down
19:30into the nooks and crannies of all those layers of vanilla wafer and banana. All right,
19:34then you're just going to let that cool. Now my grandmother and my mom like to put
19:41meringue on the top. That's just not for me. Meringue is just not my favorite. So I do put
19:48fresh whipped cream on here. Now in a pinch, or if you're using the jello pudding mix, you could do
19:52the cool whip. This is the time where I don't use the cool whip. It's still easy. Even though I'm doing
19:56the full homemade with this, not one thing has been hard. Add about a cup of heavy cream to your bowl.
20:01Just get this going and then add in like a quarter cup of powdered sugar.
20:06Now I like to go ahead and put it on top and then put it in the fridge until you're ready just
20:10to make life easier. You don't want to put it on if your custard is still like piping hot,
20:14but it cools pretty fast when you pour it over. You want to save the crumbs at the bottom of your
20:18vanilla wafers bag. And I like to just put some little crumbs on top. Banana pudding is done.
20:24We're about to feast. I'm about to show you a little cocktail and appetizer and we'll get the new year
20:29party started. You know what else is popular on New Year's Day or for any occasion for that matter?
20:33Deviled eggs. But we're here to make life easy, so we're making deviled egg dip. This is the
20:38perfect thing to put out at the beginning when people are just getting there. Just want a little
20:43nibble. And we're doing my favorite hack for making hard-boiled eggs when you need a lot of hard-boiled
20:49eggs. Crack your eggs into a loaf pan, put them in a casserole dish, and then we're going to add
20:55water to fill it up just to the level of the eggs. This is by far the easiest way to make
21:00hard-boiled eggs when you don't need them to hold their shape. And into the oven 350 degrees for about
21:0630 minutes. Perfectly cooked hard-boiled eggs. It's just so weird how it happens. And while you think
21:13it might taste like a baked egg or a poached egg or something, it doesn't. It tastes like a hard-boiled
21:18egg. Give them a little rough chop to start.
21:32Now they can be cooling off while I get everything else ready. You just want to chop up some green
21:37onion just a little bit and then save some of the tops for the garnish. Throw those in. A little bit
21:43of relish. You can do sweet or dill. I like a little sweet because I put something spicy in
21:47here too. Some mayo. What makes it a party dip is when you add cream cheese. This is what makes it
21:53different than egg salad. A couple dashes of Worcestershire. A little squeeze of mustard for a
21:59little kick. A little Cajun seasoning. That's it. Whip it up until it's smooth. I mean isn't this a lot
22:05easier than having to peel and fill all of those deviled eggs. Yes, Nicole it is. This is something
22:12you can whip up the day before and go ahead and have it in the serving dish because you do want to
22:16refrigerate this for a little while before serving. That way it kind of comes together a little bit.
22:21But what's good is any leftovers. It's delicious spread on toast for breakfast. Trust me, I know.
22:28That's what I had for breakfast this morning. And so people really know what they're expecting.
22:33You got to decorate the top the same way you decorate your deviled eggs. It's going to be a
22:36little more of our green onion. And you know every deviled egg has some paprika on it. And then my mom
22:41always puts a little slice of olive with pimento on top of each deviled egg. So I'm going to chop some
22:47up and put those on the top. Don't skip that step. It makes it the perfect bite. A little jump start
22:51before I enter into happy hour.
22:59Excellent. And it's going to go perfect with our cocktail. Get ready.
23:03Picture this. It's the day after New Year's Eve. Everybody's a little tired. Maybe a little hungover.
23:12But everybody's hungry and they just want a warm hug.
23:15I got you covered. I got you covered right here. What's that? You need a little hair of the dog?
23:20Okay. Mimosas and bloodies are so yesterday. Breakfast margarita is what's today. Ice in the shaker.
23:28Tequila. Half a shot of orange liqueur. What turns it into breakfast is that you use some orange
23:34marmalade. And you've already got it for your biscuits, right? Juice of an orange. And then the
23:38juice of half a lime. Do y'all like these bonus recipes? Let me know in the comments. And then
23:44shake and serve. Cheers to the new year, my friends.
23:48And then that party just gets started right again. Trust me. 13 out of 10, you want to make a
23:59breakfast margarita this year. Christmas Eve, New Year's Eve, Tuesday in the afternoon, whatever.
24:04I'm just kidding. Let's make the perfect plate. Cornbread. Then I'm going to put my black-eyed peas
24:09next to my cornbread because it's going to, you know, kind of soak up. Then I'm going to put my
24:13greens next to that. Then I'm going to put some coleslaw over here. Tell you, I'm going to be the
24:20luckiest, richest person this year. And then some of Mama's pulled pork. Happy New Year. You know what I
24:29wish. I wish y'all would all make this menu and send me pictures of your plates. And then a smile
24:34on your face. So I think you're going to love it. Let me just go ahead and get the perfect bite of
24:38everything. The beans. Creamy, salty and sweet. Perfect. I really like to get a little greens in with my
24:50beans. That's one thing I feel like I've perfected over time are the collard greens. And it's a
24:58compliment when your kids want collard greens. The pork.
25:05See, I'll run my cornbread through your beans.
25:11I feel like y'all are all jealous of me right now. See, when that slaw gets marinated, you can
25:15kind of twirl it like spaghetti. Right there.
25:21The perfect New Year's dinner is on this plate. We have not tasted the banana pudding. This is when
25:27the tears start flowing. I'm telling you, you thought we were done. Then out comes the banana pudding.
25:32You see little chunks of banana and they're not gross and brown the way the vanilla wafer has
25:38soaked into the warm custard that is now cold.
25:47Mmm. I'm telling you, you want to ring in the New Year with these recipes. 12 out of 10 all around.
25:54Make them. Let me know what you think. And most of all, Happy New Year.
26:00I really outdid myself.