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Preparing a quick festive table for guests
What products will help you prepare a feast while a bottle of champagne cools in the refrigerator?
It is already out of fashion to stand all day at the stove, preparing a hundred different dishes, and fall from fatigue right into your favorite salad under the chimes. A good hostess today is the one who looks 100 percent, has fun all night long, and knows how to quickly set the table and serve it like in the best houses. Our material will help you meet modern standards.
The fastest “meat”. To boil the breast, just throw it in boiling water, boil for 10 minutes (after boiling again) and remove the saucepan from the heat. And then let’s darken the meat a little under the lid – and you can start up the boiled breast! We cut the fillets into small pieces or tear them into fibers with our hands and mix countless salads, starting with Olivier and ending with Caesar. With which chicken meat easily combines: fresh vegetables and herbs, cheese, mushrooms, peas, fried onions, rice, eggs, pineapple …
Now vegetables and herbs are almost the main ones on any table. And the New Year’s table is no exception. Tomatoes, cucumbers, bell peppers, different types of lettuce and greens … They will not only be a great addition to any hot dish, but will also save us from overeating on the main night of the year.
There is always no hassle with these products – it is very convenient to wash all the vegetables in the morning, put them in containers, and wrap greens and salads in towels after a shower and put them in the refrigerator. Fans of vegetable salads can quickly put everything in any order in a salad bowl 30 minutes before the start of the celebration, sprinkle with vegetable oil and lemon and serve. But many have long taken the habit of putting all vegetables and herbs on oblong or round dishes and so slicing and treating guests. Practical: if not eaten, on January 1, you can put them in some kind of salad or dish.
The easiest recipe for stuffed eggs is to fill the halves with caviar and garnish with a feather of greenery. Although the classic sandwiches with butter, too, has not been canceled.
Salmon or trout fillet (fresh and / or salted)
You can eat salted fish this way, or you can wrap it in pita bread, previously greased with melted cheese, – you get tender rolls. Fresh fish, like chicken, make a quick hot meal. If it doesn’t come to him, it’s okay. You will have something for dinner on the evening of January 1 (of course, if by then all the holiday salads are over).
We set to cook a dozen (at least!). After a minute of boiling, we take out one egg and pour it into the Caesar, and cook the rest and add to all the other salads. Stuff the halves: with grated yolks mixed with fried mushrooms or mustard, pasta of avocado, red fish or shrimp, as well as red caviar.
Use quail eggs in whole or in halves to decorate dishes and give a surprise effect.
Classic appetizer with cognac and champagne. The simplest version of the main festive dish is chocolate fondue. Melt a bar of dark chocolate in a glass of milk, pour into a fondyushnitsu and drink champagne under the chimes and dip pieces of fruit in hot chocolate cream.
New Year’s set: tangerines, lemons, oranges, pineapples, apples, bananas, grapes. In addition to just a dessert – pineapples, grapes, apples – they also go to salads. Orange goes well with a seafood cocktail. Bananas are fried in oil, doused with brandy and set on fire – the delicious banana flambé dessert is ready! Absorbing tangerines and oranges – don’t rush to throw away tons of peels – you can cook candied fruits from them during the Christmas holidays.
Cheese (both hard and soft)
Another versatile ingredient in holiday salads. For chicken, fish and meat, hard parmesan or semi-hard: tilsiter, gouda, Russian and so on. For Greek – feta or other pickle. If you are thinking of baking a chicken breast, you can sprinkle it with grated cheese. As an appetizer with champagne, we can recommend delicious canapes – edam cubes mixed with grapes.
Basis for numerous rolls. Filling options: mix fresh tomato, feta cheese, garlic clove in a blender. Also: feta cheese and aromatic herbs (dill, basil, tarragon). More: processed cheese and red fish (salmon, trout). Put the filling on pita bread, roll it up into a tight roll, roll it up in plastic wrap and put it in the refrigerator. Before serving, cut into pieces and place beautifully on a plate.
Dill, basil, onion, parsley, celery, tarragon, etc. “Juggling” with herbs alone, you can create several versions of the same dish. Win-win combinations: feta and basil, red fish and dill, chicken and garlic. The same “magic wands” for the hostess include nuts – walnuts, pine nuts, pecans. Just before adding to appetizers and salads, we recommend lightly frying them in a pan.