Making a festive New Year’s menu is not an easy task, sometimes even for an experienced cook. So many delicious salads, unusual snacks, impressive desserts and spectacular hot dishes! It seems that it is simply impossible to cook them all. But it’s worth trying, the main thing is to approach the issue thoroughly!
In almost all families, a lot of attention is paid to the preparation of festive dishes for the New Year and Christmas feast. Chefs want to show all their skills and serve the best treats to the festive table.
Recipes for the New Year and Christmas table differ from each other. By the New Year’s Eve, you need to flaunt all your culinary talents and surprise guests with fancy and incredibly delicious treats. Aspic with beautifully carved vegetables, French-style meat, homemade pates, delicious snacks of vegetables, meat and fish, salads with products that seem completely incongruous at first glance – preparing a New Year’s table is a great opportunity to show imagination in the culinary field.
It is customary to prepare lean dishes and lemonades for the supper on Christmas Eve. Vegetable broth, buckwheat porridge with mushrooms, cabbage pies, fish dishes, stuffed cabbage rolls with rice filling and many other goodies can be created in any cook’s own kitchen. Be sure to give your household a traditional lemonade (compote made from a mixture of dried fruits and berries) according to old recipes.
How to Make a Homemade New Year’s Menu?
According to experienced chefs, there will be enough for 6-7 guests: 1-2 hot dishes, side dishes, 3-4 types of salads, several types of snacks, hot and cold, dessert and fruit. This average menu can be varied depending on the circumstances, for example, if there are children among the guests.
One of the secrets of a successful New Year’s menu is to cook several new dishes every year. At the same time, you should decide what you would like to make the main bet on: someone prefers to invest time and effort in preparing a complex hot dish, and someone – in a variety of snacks. If, instead of traditional olives and caviar sandwiches, you offer your guests glazed duck with grapes on skewers, your guests will remember for a long time how refined and unusual your festive treat was.
But in fact, there is nothing wrong with having only traditional dishes on the New Year’s menu, without frills.
Almonds are almond, tender, fragrant and crumbly cookies. A delicious addition to New Year’s gifts. Simple in appearance, easy to prepare, but its unique almond aftertaste tempts you to eat another cookie again and again.
The taste of the cake turned out great. The appearance is decent. This dish can be served as a hot or cold appetizer. It turned out delicious, satisfying and very fragrant. And besides, the aroma of tangerines, which are part of the dish, is a very New Year’s fragrance.
Tangerines are always associated with New Year’s holidays, so I want to suggest making a bright, delicious and refreshing lemonade from them, which will be an excellent substitute for compote.
Pepper stuffed with two varieties of cheese and packed in minced meat with bacon is a fragrant, delicious dish for lunch and dinner. Neat serving will allow you to prepare this dish for the festive table.
Something hot is always served at the New Year’s table. I offer you a delicious version of cooking festive meat. It turns out very fragrant and beautiful.
I offer you a recipe for my signature roll, which I cook when I’m waiting for guests or just for a Sunday dinner for the family, when I want to please my loved ones. The products are the most inexpensive, but the roll turns out very tasty, and it can be cooked for a holiday.
Pork neck can be used to cook not only shish kebab, but it is also great for baking a piece of meat. Pork loves spices, which are present here, but a pear with wine gives it an unusual piquancy and aroma. It turned out very tasty, fragrant, tender meat that will suit any table, even on weekdays, even on holidays. In addition to the meat, a wonderful, tender cabbage casserole is served.
Velute (French Veloute) is a white base sauce that is served with poultry or fish dishes or used as a base for other sauces. In this case, it is cooked with milk, which gives the taste softness and tenderness, and is complemented by the bright taste of fried bacon
