MYRTLE BEACH, SC (WMBF) - Chefs from Croissant's in Myrtle Beach shared signature recipes for the New Year.
Find the recipe for Champagne Punch and Wilted Collards with Succotash, below.
1 cup triple sec or Grand Marnier
1 cup brandy
1/2 cup Chambord, or other raspberry flavored liquor
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled (750 ml) bottles dry Champagne
2 cups raspberries
1. In a large bowl or pitcher, combine the triple sec, brandy, Chambord and pineapple juice and chill covered for at least 4 hours or overnight.
2. In a large punch bowl, combine the triple sec mixture, the ginger ale, Champagne and ice cubes if desired.
3. Garnish punch with raspberries and serve.
Wilted collards with warm black-eye pea succotash
1 bunch collard greens washed, stems and ribs removed
6 cups chicken stock
1/2 pound black eye peas
pinch of salt
1 bay leaf
1/4 cup rice wine vinegar
2 T stone ground mustard
1 T honey
Couple shakes of your favorite hot sauce
4 T olive oil
2 cups corn
1/2 cup diced red onion
1/2 cup scallions
1/2 cup diced red pepper
1/2 cup grape tomato sliced in half
Combine chicken stock, peas, salt, and bay leaf in a stock pot. Bring to a boil. Reduce heat to medium/low and simmer until peas are just done, about 30 minutes. Drain well, discard bay leaf.
Whisk vinegar, mustard, honey and hot sauce in a bowl. Gradually whisk in oil. Season to taste. Toss with peas. Reserve some of the vinaigrette to work into the collards with your hands causing them to bruise slightly.