As traditional festive dishes on the New Year’s table, we are used to seeing a whole poultry or fish, a large piece of meat. The hostess of the coming year is the Goat (Sheep), a very peaceful animal, but we will leave the leg of lamb with rosemary for another holiday. Moreover, each hostess has more than one dish in stock that can help out and decorate not only the New Year’s table, but also the morning meal on January 1st.
Duck breast with cherry
Ingredients:
- Duck breast – 2 pcs.
- Onions – 1 pc.
- Meat broth – 100 gr.
- Cherries (frozen) – 10-15 pcs.
- Honey – 1 tbsp. l.
- Dry red wine – 1/2 cup
- Olive oil – 1 tbsp. l.
- Butter – 2 tbsp. l.
- Salt, ground black pepper – to taste.
Rinse the duck breasts, dry with a paper towel, make diamond-shaped notches on the skin with a sharp knife. Brush the breasts generously with salt and pepper, fry in olive oil, first skin side down, then turning over, for 5-7 minutes. Put the breasts in a saucepan with a thick bottom and set aside, covered with a lid. In the same pan, fry finely chopped onions for 2-3 minutes, add broth and wine, bring to a boil, reduce heat and cook for 5 minutes. Defrost the cherries, remove the seeds, if this is not necessary, immediately cut each in half, send to the onion. Warm up, add honey, butter, salt and pepper. Stir well, pour over the duck breasts with the mixture, let it boil, reduce heat and cook for 25-30 minutes under the lid. Before serving, cut the breast across the fibers and pour over the sauce.
Salmon baked in cream with spinach
Ingredients:
- Salmon fillet – 1 kg.
- Cream – 350 gr.
- Butter – 1 tbsp. l.
- Leeks – 1 pc.
- Thyme – a pinch
- Salt, white pepper – to taste
- Spinach to taste.
Cut the fillet into portions, gently rub with salt and pepper, place in a greased baking dish. Cut the leeks into thin rings, put in a mold, pour over the cream. Chop the spinach. Sprinkle the fish with thyme and spinach. Cover the form with foil and send to an oven preheated to 10 degrees for 180 minutes. Remove the foil, cook for another 10-15 minutes.
Veal with mushrooms
Ingredients:
- Veal – 1 kg.
- Fresh champignons – 0,5 kg.
- Cream – 200 gr.
- Onions – 2 pc.
- Veal broth – 0,3 kg.
- Dry white wine – 1 tbsp.
- Sunflower oil – 2 tbsp. l.
- Ground oregano – 1 tsp
- Salt, pepper, dried paprika – to taste.
Rinse the meat, cut into small slices, fry in a saucepan with a thick bottom until golden brown, season with salt, add paprika and pepper. Pour broth and wine into a saucepan, cook with constant stirring over high heat for 5 minutes, then reduce heat, simmer for 30 minutes. Cut the onion into thin half rings, the mushrooms – in plates, fry for 7 minutes, season with salt and spices. Place the mushrooms on top of the meat. Beat the cream and add to the meat, gently mixing, warm up and serve with boiled potatoes or asparagus.
Rabbit in red wine
Ingredients:
- Rabbit – 1 kg.
- Dry red wine – 1 tbsp.
- Garlic – 2 teeth
- Sunflower oil – 2 tbsp. l.
- Salt, spices to taste.
Rinse and dry the rabbit carcass, cut into portions, quickly fry over high heat on all sides, add chopped garlic, spices and salt. Pour in wine, a little water, bring to a boil, reduce heat and simmer for 40 minutes. Serve with mashed potatoes.
Beef in dough
Ingredients:
- Beef tenderloin – 1 kg.
- Onions – 1 pc.
- Yeast puff pastry – 1 pack
- Fresh champignons – 0,5 kg.
- Sunflower oil – 3 tbsp. l.
- Milk – 2 tbsp. l.
- Beef seasoning – 1 tsp
- Salt, pepper – to taste.
Defrost the dough according to the instructions on the package. Finely chop the mushrooms and onion and fry for 5-7 minutes, add pepper and salt. Roll out the dough, put the mushrooms and onions on it, flatten. Rinse the meat, dry it, coat generously with seasoning and oil, put on the dough and wrap. Place carefully on a baking sheet lined with parchment so that the seam is at the bottom. Grease the roll with milk and send to an oven preheated to 180 degrees for 60-70 minutes.
Eggplant with Mozzarella and Tomatoes
Ingredients:
- Eggplant – 1 pcs.
- Tomatoes – 2 pcs.
- Olive oil – 2 tbsp. l.
- Mozzarella cheese – 150 gr. (2 large balls)
- Basil – a handful
- Salt, freshly ground pepper – to taste.
Cut the eggplants into slices, salt and set aside for 10 minutes. Rinse and fry in olive oil. Cut the tomatoes into slices, quickly fry, salt. Assemble the dish – put a slice of tomato and a slice of Mozzarella on a circle of eggplant, repeat the layers, sprinkle with pepper on top and decorate with basil.
New recipes and unusual solutions for decorating the New Year’s table can be found in our section “Recipes”.