How To Surprise Guests: 11 Original Dishes For The New Year

Cooking 2023

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How To Surprise Guests: 11 Original Dishes For The New Year
How To Surprise Guests: 11 Original Dishes For The New Year

Video: How To Surprise Guests: 11 Original Dishes For The New Year

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Video: 11 Foods to Eat or Avoid When Celebrating the New Year 2023, January

New Year is a special holiday shrouded in miracles, magic and symbols. One of these symbols is the New Year's table. But in order for the holiday to pass on a grand scale, you need to take care of what will be on your festive table in advance. Each hostess makes a menu, and therefore we decided to help them in this difficult task and have collected recipes for dishes that will absolutely become a decoration of the New Year's table.

Salmon cake with cheese


Ingredients (6 servings):

Salmon (smoked) - 260 g

Borodinsky bread - 350 g

Young spinach - 50 g

Philadelphia cheese - 250 g

Dill - 50 g

Zest of 1 lemon

Milk - 20 ml

Salt and pepper to taste


Philadelphia cheese - 300 g

Salmon (smoked) - 100 g

Milk - 20 ml

Salmon caviar - 100 g

Dill - 20 g


1. Rinse the dill, save a few bunches for decoration, put the rest in a blender with Philadelphia cheese, a tablespoon of milk, grated zest of half a lemon. Blend everything. You should get a delicate creamy mass.

2. Take Borodino bread, cut into 3 mm rectangles, put it on a cutting board and brush with cheese cream. Add spinach leaves (washed and dried) and a few slices of smoked salmon.

3. Add another layer of bread slices, again cream, spinach and salmon, continue until the ingredients run out. Finish with bread and place the cake in the refrigerator.

4. Cream for covering: Take 300 g of Philadelphia cheese and blend with salmon and a tablespoon of milk until smooth, then refrigerate for 1 hour. After this time, spread the cream on the surface of the bread and on the sides so as to cover the whole cake, smooth out with a knife. After that, cover with foil and refrigerate for 2 hours.

5. Decorate the cake with diced salmon, salmon caviar and a few bunches of dill.

6. Cut like cake and serve.

Festive salmon roll


Ingredients (10 servings):

Pinch of nutmeg

Milk - 100 ml

Large salmon fillets, 450 g each - 2 pcs.

Olive oil

Fresh white bread without crust - 250 g

Freshly frozen green peas - 300 g

Parsley sprigs - 2 pcs.

Flounder fillet - 350 g

Carrots - 1 pc.

Salt pepper

Protein - 1 pc.


1. Peel and boil the carrots in boiling salted water, 10 minutes. Allow to cool and cut into pea-sized cubes. In a separate saucepan, boil green peas in boiling water, 6 minutes. Discard in a colander. Wash the parsley, dry it and disassemble it into leaves. Chop them finely.

2. Soak the bread in milk. Grind the flounder fillet with a blender in mashed potatoes. Add soaked and lightly squeezed bread, protein, nutmeg, salt and pepper. Stir until smooth. Add carrots, green peas and parsley. Stir gently again, refrigerate.

3. Cut a longitudinal piece about 3 cm wide from the thickened part of one fillet so that the back and belly are the same thickness.

4. On the second fillet, make a deep longitudinal incision on the thickened part to the right and left, not reaching the edge of 1.5 cm. Open this part, as shown in the photo. As a result, you should get three pieces - one large, the second smaller and the third in the form of a thick bar.

5. Place half of the prepared filling in the center of a large piece, leaving 5 cm free on each side. Place a bar on the filling.

6. Spread the remaining filling on top, cover with a smaller piece of fish. Raise the free edges of the bottom fillet and secure with wooden toothpicks. Grease the roll with butter, wrap in foil and put in an oven preheated to 200 ° C for 35 minutes. Allow to cool to room temperature, then transfer to the refrigerator. Before serving, remove the foil, remove the toothpicks and cut the roll into portions.

Carrot tartare with granular caviar


Ingredients (1 serving):

Carrot ganache - 20 g

Carrots - 70 g

S / s salmon - 25 g

Onions - 25 g

Salt - 2 g

Yolk - 20 g

Polenta - 5 g

Trout caviar - 25 g

Mustard cheese sauce - 30 g

For carrot ganache:

Carrots - 50 g

Glucose syrup - 52 g

White chocolate - 150 g

Butter - 52 g

Cream 33% - 55 g

Salt - 3 g

Cheese sauce with mustard:

Cremetta cheese - 100 g

Cream 33% - 40

Dijon mustard - 11 g

Turmeric - 2 g

Salt - 2 g

Carrot cream - 20 g


1. Boil the carrots. Prepare polenta chips. To do this, add cornmeal to boiling water. Stir well until boiled down. Put on paper and dry in the oven.

2. Make carrot ganache. To do this, melt white chocolate and butter in a water bath, add preheated glucose, carrot puree to it. Mix and refrigerate. Cut salted salmon, onions and carrots into small cubes and mix. Boil the egg. Grate the yolk on a fine grater. Season the sliced ​​salmon, onions, carrots with cheese sauce. To prepare the cheese sauce, you must mix the ingredients specified in the recipe.

3. On a plate randomly put ganache and mustard cheese sauce. Put the tartar, sprinkle with grated yolk and caviar on top. Add oil.

Herring under a fur coat with spicy sprat stuffed with pike caviar on garlic bread


Ingredients (Serves 4):

Beets - 150 g

Potatoes - 150 g

Eggs - 3 pcs.

Carrots - 150 g

Herring fillet - 150 g

Mayonnaise - 150 g

Green onions - 20 g

Salt, pepper - to taste


1. Before cooking, boil all vegetables and grate them on a coarse grater, placing them separately in different containers. The herring is cut into small cubes (about 0.5x0.5 cm) and mixed with green onions. Then the mayonnaise must be divided into four equal parts and separately mixed with potatoes, beets, carrots and eggs separately.

2. The dish is laid out in 10 layers in the following order: herring, potatoes, carrots, eggs, beets, then the circle must be repeated. Finally, garnish with grated egg yolk. The finished dish is covered with foil and infused for at least 30 minutes.

3. Herring under "fur coat" is served with black bread lightly fried in vegetable oil, grated with a clove of garlic. On top of the bread is put spicy salted sprat (2-3 pieces per piece of bread), stuffed with pike caviar.

Olivier "Zhivago" with pickled cucumber


Ingredients (1 serving):

Potatoes - 50 g

Carrots - 50 g

Pickled cucumbers - 50 g

Canned green peas - 50 g

Boiled sausage - 50 g

Smoked beef tongue - 50 g

Smoked chicken breast - 50 g

For homemade mayonnaise:

Eggs - 3 pcs.

Olive oil - 500 g

Wine vinegar - 1/2 tablespoon

Sugar - 10 g

Salt - 5 g

Dijon mustard - 10 g

Pumpkin chips, red caviar or quail eggs for garnish - optional


1. Boil potatoes and carrots until tender, cool. Peel the pickled cucumbers with a vegetable peeler. Cut potatoes, carrots, cucumbers, sausage, tongue, chicken breast into small cubes. Toss the chopped ingredients with the canned peas.

2. Prepare homemade mayonnaise. To do this, take 4 raw egg yolks and 500 ml of oil and mix in a blender until smooth. Then add vinegar, sugar and mustard to the mixture, stir again until the mixture acquires density.

3. Season salad with homemade mayonnaise - you can add more or less mayonnaise to taste, and send the unused portion to the refrigerator.

4. If you are using quail eggs as decoration, boil the eggs, cool them under cold water, cut them in half and place them on portioned plates. You can also use red caviar for decoration.

Roasted lamb shoulder with rosemary, garlic and spices


Ingredients (Serves 2):

Lamb shoulder - 1.5 kg

Coarse sea salt - 50 g

Ground black pepper - 50 g

Paprika - 20 g

Rosemary - 2 sprigs

Garlic - 40 g

Thyme - 2 sprigs

Olive oil - 100 ml


1. Rub the meat with salt, pepper, paprika, add thyme, rosemary and garlic. Pour with oil and let it brew for 3-4 hours.

2. Then we send it to the oven and bake for 3 hours at a temperature of no more than 180 degrees.

Baked duck


Ingredients (Serves 4):

Duck - 1 pc.

Onions - 1 kg

Garlic - 100 g

Bay leaf - 2-3 pcs.

Salt and paprika to taste

Rosemary - 1 sprig


1. Clean the duck and rinse thoroughly. Soak for two hours in salted water (the amount of water depending on the size - so that the water completely covers the whole duck) with the addition of onions, garlic, bay leaves and allspice.

2. Then rinse the duck. Rub again with a mixture of salt and paprika (depending on the desired degree of pungency). Put 3-4 cloves of garlic and a few sprigs of rosemary inside. Fry on a spit for an hour or bake in the oven at 200 degrees for 45-60 minutes.

Stewed duck leg with pearl barley, quinoa and pumpkin


Ingredients (1 serving):

Pumpkin Parmentier (50 g per serving):

Pumpkin - 450 g

Butter - 40 g

Salt to taste

Barley and Quinoa Risotto:

Boiled quinoa - 30 g

Boiled pearl barley - 60 g

Chicken broth - 200 g

Butter - 20 g

Parmesan - 20 g

Salt to taste

Garlic - 2 g

Duck frosting (30 g per serving):

Honey - 5 g

Thyme leaves - 4 g

Orange fresh - 50 g

Granular mustard - 10 g

Sunflower oil - 10 g

Glazed duck leg:

Duck leg - 1 pc.

Coarse sea salt - 20 g

Rosemary - 2 g

Thyme - 2 g

Garlic - 2 g

Sunflower oil - 15 g

Butter - 15 g

Baked confit shallots - 40 g


Tarhun - 2 g

Baked pumpkin - 20 g

Parsley - 2 g

Baked shallots confit - 40 g


1. Bake the pumpkin in the oven at 160 degrees until tender. Peel off the skin. Punch with a blender with butter. Taste with salt.

2. Add boiled barley, chopped garlic to boiling chicken broth, then add pumpkin parmantier, parmesan and boiled quinoa. Tighten with butter. Taste with salt.

3. Half evaporate the orange fresh juice. Add the icing ingredients and heat.

4. Remove the inner bone from the duck leg. Marinate with salt, chopped rosemary, thyme and garlic for 40 minutes. Rinse off the marinade and cook in a vacuum bag in a mixture of sunflower and butter at 80 degrees for 12 hours. Then glaze the duck. To do this, put the leg in the oven at 180 degrees for 10 minutes. Pour the glaze over and place in the oven for another 2 minutes.

5. Bake the onion at 160 degrees until tender. Peel, then heat the onion in vegetable and olive oil with the addition of spices: garlic, thyme, bay leaf.

6. Place the risotto on a plate and place the glazed duck leg on top. Garnish with baked pumpkin cubes, herbs and baked onions.

Fried muksun in red pepper


Ingredients (1 serving):

1 fresh muksun / pink salmon / chum salmon whole (medium size)

Red bell peppers - 2 pcs.

Tomatoes in their own juice - 0.5 kg

Clove of garlic

Olive oil

Sprig of thyme

Sprig of cilantro or tarragon



1. Prepare fish fillets on the skin: free the fish from scales and fins, pull out the bones of the spine.

2. Prepare the marinade: Mix 2 teaspoons of salt and a tablespoon of olive oil.

3. Marinate the fish with a sprig of thyme. Leave the fish for half an hour. At this time, prepare the tomato-pepper garnish.

4. Preheat the oven to 220 degrees. Place the bell peppers in a preheated oven on a baking sheet and bake until the skin is soft and comes off easily. This will take about 5-7 minutes. Remove the bell peppers from the oven, let cool slightly, peel them. Cut the peppers into large wedges.

5. Peel the tomatoes in their own juice through a coarse sieve so that there are no seeds and cores left in the mixture. Bring the tomato pulp to a boil in a saucepan with finely chopped garlic clove. When the mixture starts to boil, add the pepper wedges and simmer for 5-7 minutes.

6. To fry the fish, heat up a frying pan without oil, put the fish fillets on the skin. Fry the fish first on the skin side for 3.5 minutes. To prevent the fillet from curling in the pan, it must be pressed a little to the surface. Turn the fillets over and fry for about two more minutes.

7. Put the tomato-pepper garnish on a plate, put the fish fillet on top, and put a sprig of cilantro or tarragon on top of it for flavor.

Christmas pannacotta with mulled wine and chocolate ganache


Ingredients (1 serving):

Milk - 70 ml

Cream - 130 ml

Sugar - 25 g

Vanilla - 1 stick

Gelatin - 3.5 g

Red wine - 120 ml

Cinnamon - 1 stick

Cloves - 2 g

Anise - 3 g

Orange zest - 5 g

Honey - 10 g

Chocolate ganache:

Bitter chocolate 55% - 50 g

Cream 33% - 50 g


1. Boil wine with spices to 80 degrees (it should not boil), add orange zest. Remove from the stove, insist a little at room temperature. Put in the freezer for a few hours, bring there to a state of fruit ice.

2. To prepare the chocolate ganache, heat the chocolate and cream.

3. Soak gelatin in 14 ml of water. Bring milk, cream, vanilla and sugar to a boil, remove from the stove, add gelatin, mix thoroughly and cool. Pour the pannacotta into a mold, top with mulled wine and warm ganache.

Pie "Vasilopita"


Ingredients (6 servings):

Flour - 500 g

Butter - 250 g

Egg - 4 pcs.

Sugar - 500 g

Baking powder - 1 teaspoon

Vanilla - 2 teaspoons

Ground hazelnuts - 0.5 cups

Ground almonds - 0.5 cups

Raisins - 0.5 cups

Milk - 1 glass

Orange peel - 1 teaspoon

Orange juice - 0.5 cups

Cognac - 1 teaspoon


1. Take a mold, grease it with butter and lightly dust with flour. Place the raisins in lukewarm water with one teaspoon of skate and leave for 30 minutes until they swell.

2. Place the nuts in one container, add a small amount of flour (no more than 1 teaspoon) and mix. Beat butter with sugar (4-5 minutes). Then add eggs (1 each) and continue beating. Then add zest, orange juice and milk and beat until smooth.

3. In another container, combine flour and baking powder. Next, mix the flour with the nut mixture, raisins and the mixture obtained in the blender (beat everything with your hands). Then place in a mold and put in the oven for 45 minutes at a temperature of 180 degrees. After leaving, leave to cool and sprinkle with vanilla.

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