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Have you already figured out how you will treat your family and guests? If not, then we have some interesting ideas.
Every time for the main holiday of the year, many traditionally prepare the familiar Olivier, herring under a fur coat, sandwiches with caviar and jellied meat. And then for a few more days they go to visit, where they are treated to the same dishes in every house. Maybe we should break the vicious circle and slightly update the holiday menu? Tiffani Thiessen, star of Beverly Hills 90210, actress and host of the food show Dinner at Tiffany’s, shared some extraordinary recipes with us. They are perfect for the New Year’s table and will add zest to your holiday.
Warm spinach salad with bacon dressing
Salads with mayonnaise, traditional for Russian, or rather, Soviet cuisine, are a classic. True, because of them, after the holidays, we are half mayonnaise. We offer an alternative – an original and delicious spinach salad.
Ingredients
280 g fresh spinach without cuttings, 230/170 medium-sized red onion, sliced into thin slices, 4 g sliced mushrooms, 60 g bacon, cut into 1 cm long strips, 2 g toasted pine nuts, XNUMX/XNUMX cup red wine vinegar, XNUMX tbsp. l. honey, XNUMX tbsp. l. olive oil, ½ tsp. Dijon mustard, freshly ground black pepper, coarse salt.
How to cook
Combine spinach and red onion in a large bowl. Heat the olive oil in a medium saucepan over medium heat until it begins to foam. Add mushrooms and salt to taste and cook, stirring with a wooden spatula, until mushrooms begin to shrink, 2-3 minutes. Then leave the mushrooms on the fire, without stirring, until the moisture evaporates from them and they acquire a golden brown hue, about 5-7 minutes. Stir the mushrooms and cook for another 3-5 minutes, until golden brown on both sides. Remove the mushrooms with a slotted spoon and add to the spinach and onions.
In a separate heavy-bottomed saucepan, cook the bacon over medium to low heat for about 15 minutes, until dark and crispy. Remove the bacon with a slotted spoon and set aside. Add vinegar, honey and mustard to the remaining bacon fat. Bring to a boil and stir. Season with salt and pepper to taste, then drizzle with this warm dressing on the spinach, mushrooms and onions. Add bacon and stir salad.
Serve sprinkled with pine nuts.
Baked chicken with lemon and rosemary
Not a single festive table is complete without a meat dish. The advantage of our recipe is spicy taste and ease of preparation, any beginner can handle it.
Ingredients
2 whole hens (about 1,4 kg each), 4 tbsp. l. olive oil, 2 heads of fennel cut into 2,5-inch pieces, 3 lemons cut into quarters, 14-16 sprigs of fresh rosemary, sea salt.
How to cook
Preheat oven to 220 degrees. Lubricate the bottom of a baking dish with 1 tbsp. l. olive oil. Arrange the fennel in a single layer and drizzle with the remaining oil. Rub the inside of both chickens with salt and place six quarters of lemon in each. Gently lift the chicken skin with your fingers and place 7-8 sprigs of rosemary under the skin of each chicken. Spread the twigs evenly over the breasts and thighs. Rub a tablespoon of oil into the chicken skin. Tie the legs together. Sprinkle the chicken with salt just before cooking and place them in a baking dish over the fennel, breast side up. Bake for about an hour. Transfer the chickens to a cutting board and let sit for 10 minutes. Cut into slices and serve with fennel.
Egg casserole with sausages and goat cheese
An interesting alternative to the usual meat or egg pies – very aromatic and unusual.
Ingredients
10 large eggs, 230 g sausages for frying, 60 g goat cheese (7 elongated slices and 1 round), 2 finely chopped shallots, 280 g frozen chopped spinach, 40 g chopped sun-dried tomatoes + 8 thin strips for garnishing, ½ glasses of milk, 1 tbsp. l. unsalted butter + a little more to grease the baking dish, coarse salt, freshly ground black pepper.
How to cook
Preheat oven to 160 degrees. Take a 22 cm deep baking dish and brush it with butter. Heat butter in a large skillet over medium heat. Place the sausages in a skillet and fry for about 10 minutes until cooked through. Transfer the sausages to a paper towel to absorb excess fat. Place the shallots in the same skillet and cook until tender, about 2 minutes. Add spinach, season with salt and pepper, cook for 5-7 minutes, until spinach softens and loses moisture. Add chopped sun-dried tomatoes and cook until tender. Place the sausages in a baking dish and add the spinach mixture.
In a medium bowl, beat eggs, milk, a pinch of salt and pepper, until frothy. Pour the egg mixture over the sausages and spinach. On top, place a round piece of goat cheese in the center, and place the elongated pieces in a circle, like petals. Place strips of sun-dried tomatoes between the cheese petals. Bake for about 30 minutes until tender.
Cauliflower fried rice
Instead of mashed potatoes, the most popular side dish, you can cook fried cauliflower, which may well serve as an independent dish.
Ingredients
1 head of cauliflower, cut into florets (about 450 g), 2 large eggs, 1 cup diced carrots (about 3 medium pieces), 100 g mung bean sprouts, ¼ cup soy sauce, 1 cup frozen peas, 2 tbsp. l. vegetable oil, 3 cloves of chopped garlic, 1 tbsp. l. fresh chopped ginger, 3 green onion feathers, thinly chopped (leave one for garnish), ½ tbsp. l. sesame oil.
How to cook
Heat a 20 cm non-stick skillet over medium heat and brush with olive oil. Crack the eggs in a small bowl, beat and pour into the skillet in a thin layer. After 3-4 minutes, turn over and fry until tender. Slice the resulting pancake into strips.
Separately, place the buds in a blender and grind to the size of a grain of rice. Heat vegetable oil in a large skillet with high sides over medium to high heat. When the oil boils, add the garlic and ginger and stir thoroughly for about 30 seconds until a noticeable aroma appears. Add cauliflower rice and carrots, cook for 2-3 minutes, stirring continuously and quickly, until lightly softened. Add 2 tbsp. l. water and continue stirring without letting the mixture burn. Reduce heat to medium and cook for about 2 minutes, until water evaporates. Add 2 tbsp. l. soy sauce, peas, bean sprouts and stir. Cook for another 3-5 minutes, stirring constantly, until the liquid evaporates. Add leftover soy sauce, egg strips, and green onions. Stir to warm up the eggs and onions. Remove from heat, add sesame oil and stir again.
Transfer to a serving dish and garnish with the remaining green onions.
“Naked” carrot cake
Custom dessert – cake with pineapple, nuts and orange peel. And he is naked because he does not need to be covered with glaze on the sides – only between the cakes and on top.
Ingredients
For the cakes: 3 cups flour, 1 tbsp. l. baking powder, 2 tsp. soda, 2,5 cups brown sugar, 1,5 cups vegetable oil, 6 large eggs, 4 cups grated carrots (about 700 g), a 500 ml can of canned pineapples (cut into pieces and squeeze out the liquid), 1 cup chopped pecans, 2 tsp ground cinnamon, 1 tsp. ground ginger, 2 tsp. vanilla essence.
For cream: 450 g of curd cheese at room temperature, 220 g of unsalted butter, 2 cups of powdered sugar, 3 tsp. orange extract, zest of one orange + a little more for decoration.
How to cook
Korzh
Preheat oven to 180 degrees. Line a baking dish with parchment, and sprinkle the sides with non-stick spray or oil. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and ginger. In a separate large bowl or blender container, beat the brown sugar and vegetable oil until completely dissolved. Add the eggs one at a time and then the vanilla while whisking. Add grated carrots, pineapples and pecans and mix thoroughly. We bake three cakes in turn: pour a third of the dough into the mold and bake for about 40-50 minutes. Check the readiness with a wooden toothpick: if the dough does not stick, the cakes are ready. The finished cakes must be allowed to cool.
Cream
Whisk the curd cheese, butter, icing sugar, extract and orange peel with a mixer in a medium bowl for about 2-3 minutes, until soft and fluffy. When the cakes are completely cool, collect the cake: put the cake on a cake plate, grease it with cream – about a quarter of the total. Put the second cake on top, spread it with cream, repeat the same with the third. Sprinkle the top layer of the cake with orange zest. If you want the cake to look more uniform, use a piping bag with a round nozzle. Use it to apply the cream from the sides to the gaps between the layers, turning the plate of cake in front of you. Use a spoon or the tip of a knife to smooth out the cream and cover any gaps.
To protect the free edge of the cake plate from crumbs and traces of cream, before assembling the cake, cut the parchment into wide strips and place them under the edges of the bottom crust so that they cover the free edge of the plate. When the cake is completely assembled and ready to serve, carefully pull out the strips of parchment.
Dinner at Tiffany’s, on weekdays at 13:40 pm on TLC.