What to cook for the New Year: 20 recipes with photos

If you are tired of the traditional recipe for New Year’s salad, then you can try another option, seasoning Olivier with slightly salted salmon. You will get a very original performance of your favorite dish.

Ingredients:

carrots – 100 g

potatoes – 150 g

fresh cucumber – 100 g

chicken egg – 50 g

canned peas – 50 g

salmon s / s – 60 g

mayonnaise – 40 g

cherry tomato – 40 g

dill – 2 g

salt, pepper – to taste

Method of preparation:

Rinse carrots and potatoes and boil until tender. Cool the boiled vegetables, peel and cut into small cubes. Boil a chicken egg in boiling water for 7 minutes, cool, peel and also cut into small cubes. Peel the cucumber and cut in the same way with other products. In a deep bowl combine chopped vegetables, add peas, eggs, salmon fillets cut into small cubes, add mayonnaise and mix well. Add salt and pepper if desired. Put the salad on a plate, garnish with cherry tomato and a sprig of dill.

Another traditional salad – vinaigrette can be varied by adding sprat and pike caviar to it. It will turn out to be very original and tasty.

Ingredients:

beets – 110 g

carrots – 50 g

potatoes – 50 g

sweet cabbage – 70 g

sprat (4 pcs.) – 40 g

pike caviar – 20 g

green onions – 5 g

dill – 5 g

cranberries – 5-10 g

For ginger sauce (200 g)

olive oil – 120 g

lemon juice – 30 g

ginger – 50 g

honey – 20 g

For decoration

gherkins or rye toast

salt, pepper – to taste

Method of preparation:

Grate the beets with salt and pepper and bake in foil in an oven preheated to 180 degrees for 40 minutes. At this time, you can start making the sauce. To do this, you need to mix olive oil, lemon juice, grated ginger and honey, stir with a whisk and let it brew in a warm place for about an hour, then you can put the sauce in the refrigerator. Cut out “boats” about 3 cm long from carrots and potatoes and boil in salted water for about 10-15 minutes, then grate the vegetables with a little olive oil. Cool the beets, peel and cut into thin slices in the shape of a carpaccio and arrange tightly in a circle on a plate greased with olive oil and sprinkled with salt and pepper, pour ginger sauce on top. Season the sweet cabbage soaked in apples with unrefined oil, add finely chopped green onions, dill, cranberries and mix, then use the form of a ring to put on the beetroot carpaccio. Place the potato and carrot boats on top. Peel the sprat from the entrails, stuff with pike caviar, bandage with leeks and place it on top of the vegetables. You can decorate the salad with small slices of gherkins or rye toast.

If you are fed up with traditional salads, then you can prepare a bright and tasty dish with tangerines.

Ingredients:

persimmon – 4 pcs.

tangerines – 2 pcs.

blue cheese – 250 g

granular mustard – 1 tbsp. l.

honey – 1,5 tbsp.

olive oil – 5 tbsp l.

lemon juice

corn – 100 g

spinach – 100 g

Method of preparation:

We cut the persimmon into 4 parts. We clean the tangerines. We break the cheese with our hands. Mix everything with root and spinach. For the sauce, mix mustard, honey, lemon juice and olive oil. Season the salad and pepper.

TV presenter Yulia Vysotskaya shared another original recipe for a delicious salad, the main ingredient of which is red fish.

Ingredients:

300 g red fish fillet on the skin

small green apple

100 g salad mix

½ Fennel

1 egg

a pinch of sea salt

For mayonnaise dressing:

lemon

2 anchovy

yolk

1 tsp capers

200 ml olive oil

1 tsp mustard seeds

a pinch of sea salt

Method of preparation:

Boil the egg in salted water as you like, peel and break in half. Squeeze the juice out of the lemon. Prepare mayonnaise: salt the yolk, add mustard and, whisking continuously with a mixer, pour in the olive oil – first drop by drop, then in a thin stream. Pour in 1-2 tbsp. l. lemon juice and continue beating until smooth. After removing the core, cut the apple into long bars. Cut the fennel into strips. Heat a dry skillet, place the red fish skin side down and fry on both sides until tender. The main thing is not to overcook! Finely chop the anchovies. By 2-3 st. l. mayonnaise, add anchovies and capers, mix everything. If the dressing is too thick, add a little more lemon juice. Disassemble the fish into small pieces. Put lettuce leaves on a dish, spread fennel, apples, egg and fish on top.

Serve with mayonnaise dressing.

Another festive dish that will appeal not only to adherents of a healthy lifestyle is a salad of young cuttlefish.

Ingredients:

400 g frozen cuttlefish

4 tbsp. l. oat bran flour

1 large egg

black sesame

garlic

Method of preparation:

Defrost the cuttlefish by placing them on a platter. Then rinse several times. Place the cuttlefish on a kitchen towel and let the liquid soak. Pour the egg into a cup and beat with a fork. Pour the oat bran flour into another cup. Heat the pan, grease it with a napkin moistened with oil. Place whole garlic cloves, mashed with a knife, into the skillet. Dip the cuttlefish in an egg, then in flour and dip in a skillet. Fry for 5 minutes on one side and on the other. Place the sautéed cuttlefish on a platter. Sprinkle with sesame seeds. Serve with cherry tomatoes and arugula.

It is impossible to imagine a festive feast without jellied meat. We offer to try traditional beef jellied meat.

Ingredients (for 4 portions):

2 kg beef shanks with meat

500 g of beef pulp

300 г моркови

100 g celery stalk

50 grams of garlic

20 g peppercorns

salt to taste

horseradish or mustard to taste.

Method of preparation:

We wash the shafts well and put them in a deep saucepan. Next, fill with cold water so that the shanks are covered by 5-7 cm, and put the pan on medium heat.

Peel and cut the onions and carrots in half, then lightly fry in a pan without oil until brown.

When the broth boils, reduce heat to low and remove all foam, add lightly fried vegetables, celery and about 20 g of garlic, lightly salt and season with pepper. Cook for 7-9 hours on low heat and make sure that it does not boil too much. For this, you can add a little cold water.

Add the beef pulp to the pan 2-2,5 hours before the broth is ready and cook. We take out the finished meat, sort it out and arrange it into shapes.

Strain the broth through cheesecloth and again put on low heat, after adding the remaining garlic grated on a fine grater and a little more salt.

Fill the meat with broth, cool to room temperature and put in the refrigerator for 4-6 hours to solidify completely. After the allotted time, we take out the dish, carefully remove the layer of fat formed on the surface with a silicone spatula or the blunt side of a knife – and you can serve it to the table.

It is better to cut the jellied meat into small portions and serve with horseradish or mustard.

One of the traditional New Year’s dishes is the Christmas duck with apples and oranges.

Ingredients (for 4 portions):

duck – at least 2 kg

green apple – 2 pcs.

thyme – 2 g

rosemary – 5 g

mint – 4 g

cinnamon – small stick

lemongrass – 4 g

For the marinade:

freshly squeezed orange juice – 200 g

soy sauce – 50 g

honey – 50 g

Method of preparation:

Peel the duck of feathers, remove all entrails, rinse thoroughly, rub with salt and pepper and set aside for a while.

For the marinade, mix freshly squeezed orange juice, soy sauce and honey.

Take a mold, a saucepan or some kind of oval-shaped container, put the duck and pour the marinade, put it under pressure so that the marinade completely covers the duck, and put it in the refrigerator for a day.

Cut the apples into quarters, remove the seeds, stick the duck inside.

Mix thyme, rosemary, lemongrass and mint and rub the inside of the duck with the resulting mixture and add a cinnamon stick.

Pour the juice from the marinade into a rectangular shape, put the duck on the bottom and grease it with vegetable oil. Then cover it with foil and send it to an oven preheated to 150 degrees for an hour.

After this time, remove the duck from the oven, turn it over, pour over the sauce and grease with a little vegetable oil again and send it back for 20-30 minutes at a temperature of 160 degrees.

Then repeat the same procedure again, turning the duck over again.

To prevent the duck from burning, periodically water it with the marinade in which it is cooked. The meat should be juicy, tender, soft, with a slight ruddy crust.

To serve, put the duck whole on a dish.

You can diversify the table by preparing, say, an unconventional duck with apples, and, for example, a duck in red wine.

Ingredients:

2 duck legs

2 breast fillets

1 st. l. melted butter

bulb

¼ glasses of dry red wine

1 hours. L. lemon juice

1-2 cloves

2 tbsp. l. currant (or cranberry) jelly

a pinch of dried sage, rosemary and thyme

a glass of chicken broth, 0,5 tsp. starch.

Method of preparation:

Wild duck can be replaced with domestic duck. But, if you are going to cook a bird that lived in a swamp, do not forget to soak it in water for 2 hours, this will rid the meat of the fish smell. Then put the duck in an acidic solution for 3-1 hours. To prepare it, dilute 2 tbsp in XNUMX liter of water. l. vinegar. This preparation will make the meat tender.

We need breast and chicken legs. Rub them with salt and pepper. Fry in hot oil until golden brown and remove on a plate. Chop the onion finely and place in the pan. Fry lightly and pour in the wine. Let the wine boil down a little. Add lemon juice, cloves and jelly. We dilute everything with chicken broth and put the fried duck pieces in the resulting sauce. Simmer over low heat until tender, turning occasionally. We spread it on plates and keep it warm until serving, filter the sauce from the pan through a strainer and thicken it with starch diluted in cold water. Bring to a boil. Serve duck legs and breast with hot sauce and garnish (rice, noodles, potatoes).

Another dish that can surprise guests is a rabbit in Dijon mustard.

Ingredients:

rabbit – about 1 kg

onions – 1 pcs.

Dijon mustard – 200 g

fat-free yogurt – 200 g

granulated garlic

spices: thyme, rosemary, parsley

salt and pepper

Method of preparation:

Wash and butcher the rabbit. Cut into portions. In a bowl, combine the mustard, yogurt, salt, pepper, thyme, rosemary, and parsley. Place the rabbit in the prepared mixture and let sit for 60 minutes. Cut the onion into small cubes and fry in a hot skillet. Add a little water and place the rabbit and the mixture in the skillet. Simmer the rabbit in a covered skillet for 35-40 minutes until tender.

A lamb dish is a good option for a New Year’s table.

Ingredients:

2 Art. l. olive oil

1 tbsp. l. dry herbs (rosemary, thyme, marjoram)

4-6 juniper berries

Bay leaf

1 Art. l. Sahara

2 kg leg of lamb with bone

300 ml of dry red wine

garlic head

bulb

1 hours. L. flour

20 g butter

1 tbsp. l. black currant jelly

salt pepper.

Method of preparation:

Stir in olive oil, herbs, slightly crushed juniper berries, bay leaf, sugar and a little salt and pepper. Coat the leg of lamb with this mixture. We put our foot in a baking sleeve or enamel dish. We pour in the wine. We put in a cool place and turn the meat four times a day. We marinate from one to three days.

Preheat the oven to 220 degrees. Rub the meat with salt and pepper. Transfer the leg to the baking dish, add the head of garlic and the onion cut into four parts. Tie the ends of the sleeves or cover the baking dish with foil (if cooking without a sleeve). We bake for about half an hour, then lower the oven temperature to 180 degrees and keep it for another hour. To have a golden brown crust on both the lower and upper sides, cut the sleeve or remove the foil, turn the meat over and leave it for another 15-20 minutes. Take the meat out of the oven together with the baking dishes and leave to rest for a while. Then cut the meat from the bone into slices, and filter the meat juice through a strainer. Grind flour with butter and dilute with meat juice. If it is not enough, add a little broth or wine. Cook the sauce for 10 minutes, then remove from heat and season with currant jelly.

Cut the meat into slices. Serve the sauce separately.

The original potato and mushroom appetizer will appeal to true gourmets and will be a good option as a New Year’s dish.

Ingredients:

mashed potatoes – 500 g

corn starch – 2 tbsp l.

champignons – 5 pcs.

dried porcini mushrooms – 200 g

onions – 1 pc.

olive oil – 1 tbsp l.

thyme – 2 sprigs

parsley – ½ bunch

Method of preparation

Add cornstarch to the finished mashed potatoes, mix thoroughly and put on a baking sheet. We bake for 20 minutes at 180 degrees.

For the filling, fry finely chopped onion, porcini mushrooms and champignons. Sprinkle with thyme and add fresh parsley. Put the filling on the potato crust and roll up the roll. Lubricate with olive oil and put in the oven for another 10-15 minutes.

Who said that pancakes can only be eaten on Shrovetide? This original dish will fit well into the festive menu and will certainly be remembered by your guests for a long time.

Ingredients:

1-1 ½ cups flour

2 eggs

50 g butter

300 ml of milk

1 st. l. brown sugar

1-2 tbsp. l. olive oil

a pinch of sea salt

For the filling:

200 g of herring fillets

2 eggs

a small bunch of dill

2 st. l. fatty sour cream

Method of preparation:

Melt the butter in a small saucepan. Beat 2 eggs with sugar and salt with a mixer, then pour in half the milk and beat a little more. Pour in flour, pour in the remaining milk, melted butter and whisk everything into a homogeneous mass. Let the dough rest. Hard boil 2 eggs for the filling, then peel and chop finely. Cut herring into small cubes. Finely chop the dill. Prepare the filling: combine the herring with chopped eggs, add sour cream, dill and stir. Heat the olive oil in a skillet and fry the pancakes. Put the herring filling on each pancake, fold it into an envelope and cut diagonally into small pieces.

This original appetizer does not take long to cook and looks very appetizing.

Ingredients:

small eggs – 2 pcs.

green onions – 5-10 feathers

tomato – 2 pcs.

skim milk – 40 ml

salt

spice

Method of preparation:

Wash the tomatoes. Cut off the tops with cuttings exactly, making it look like a cap. Using a spoon, carefully peel the inside of each tomato from seeds and meaty parts. Place the inside of the tomato into a cup. Add 2 raw eggs, salt, spices and milk. Finely chop the onion feathers and place in the egg bowl. Shake the mixture with a fork. Put the egg mixture inside each tomato, cover with a top lid, put in a mold and send to an oven preheated to 180 degrees for 20 minutes. The dish is ready!

Desserts for the New Year’s table also need to be decorated in a festive way.

Ingredients:

Dough:

300 g flour

150 g butter

2 eggs

35 g sugar

pinch of salt

Toppings:

200 g dried cranberries

50 g light raisins

50 g dark raisins

lemon rind

half grapefruit juice

60 g brown sugar

2 small green apples

3 clove heads

½ nutmeg

1 hours. L. cinnamon

3 tbsp. l. brandy or cognac

15-18 molds with a diameter of 7-8 cm and a height of 3-2 cm

Method of preparation:

For the filling, peel the apples and cut them into small cubes.

In a large heatproof bowl, place all filling ingredients (except alcohol), stir and microwave for 10 minutes on medium heat (stir once). Reduce power to minimum and cook for another 15 minutes, stirring occasionally. Remove the filling from the microwave, add the alcohol and stir. Cool it down.

For the dough, put flour, cold butter, salt and sugar in a bowl, grind the mixture into fine crumbs. If it gets hot, refrigerate it for half an hour. Add eggs to cold crumbs and knead the dough. Roll out the dough on a flour-sprinkled table and cut out circles to line the bottom and sides of your molds. Line the molds with dough, pressing well, and fill with the cooled filling. Using a mold, make stars from the remains of the dough and put them on the filling.

Bake at 180 ° C for 30 minutes.

Berry tiramisu is a great option for a light New Year’s dessert.

Ingredients:

sugar – 4 tbsp. l.

orange – 1 pc.

orange liqueur – 50 g

eggs – 2 pcs.

mascarpone – 1 tbsp.

ladies’ fingers cookies – 4 pcs.

raspberries – a handful

chocolate – 3 squares

Method of preparation:

For the syrup, heat the sugar, zest and orange juice and orange liqueur in a saucepan. For the cream, beat separately the yolks with sugar, and the whites with salt. Combine the yolks with the mascarpone and gently add the whipped whites. Put a small amount of cream on the bottom of the bowl, then pour the biscuits, which we pour with syrup and a little more cream on top. Decorate with fresh raspberries and chocolate chips.

If you want to surprise your guests with an unusual and delicious New Year’s masterpiece, then you can spend a little more time and prepare an original cake.

Ingredients:

Dough:

4 eggs

120 g sugar

90 g flour

30 g butter

20 g starch

15 g cocoa powder

1 pinch of cinnamon

Toppings:

400 g frozen cherries

200 ml of water

200 g sugar

1 cup (50 ml)

¹⁄₃ tsp cinnamon

Cream:

250 g fat cream for at least 30%

1 bag (10 g) vanilla sugar

80 g dark chocolate, not less than 60% cocoa

For decoration:

250 g fat cream for at least 30%

1 hours. L. with a slide of powdered sugar

150 g chocolate

neskolyko Oreshkov or marzipan

1 Art. l. granulated sugar

Method of preparation:

For the filling, transfer the cherries from the bag to a bowl without thawing. Sprinkle with cinnamon.

Prepare the syrup: pour boiling water over the sugar and stir until dissolved, add the kirsch. Pour the syrup over the cherries and leave to marinate for a few hours (preferably overnight).

Bake a biscuit. To do this, beat the yolks with half the sugar until a thick light mass.

Whisk the whites with clean whisks until they become thick, dense foam. Then add the remaining sugar and beat more until the mixture is shiny and thick.

Toss whites and yolks gently with a spoon. Stir in the sifted flour with starch, cocoa and cinnamon. Stir as gently as possible.

Pour in the melted non-hot butter. Stir again from edge to center, being careful not to settle the mass as much as possible.

Pour the dough into a mold. Bake at 200 ° C for 25-30 minutes.

Make a creamy chocolate cream. Pour the cream into a saucepan, add the vanilla sugar and, while stirring, heat to a boil. Add the chocolate pieces, remove from the stove, and stir until a smooth, shiny mass is obtained. Cool it in the refrigerator for 2-3 hours until it is completely cold.

Whip cold cream with chocolate with a mixer at maximum speed, like regular cream. When the mass becomes lush, thick and brightens a lot, stop. Transfer the finished cream to a pastry bag.

Assembly. Throw the cherries on a sieve to drain the syrup. Set aside a dozen berries for garnish.

Cut the biscuit into three cakes. Saturate the bottom cake with about six tablespoons of syrup. Place a little less than half of the cream in the form of circles on the bottom cake. Place the cherries between the rings of the cream. Add some cream to the cherries and spread to form an even layer.

Cover with the second crust, saturate it and do the same with the remaining cream and cherry. Saturate the last crust and cover the cake with it.

Whisk in the remaining cream, add the powdered sugar and stir gently. Place a third of the cream in a cornet with a curly decorating nozzle, and brush the rest over the cake.

To decorate the chocolate at room temperature, use a knife to remove the shavings and put them in the freezer immediately so that they do not melt. Chill the remaining chocolate well and grate.

Sprinkle the sides of the cake with chocolate chips, put the chocolate chips in the middle.

To make a decoration from frozen cherries, put a piece of marzipan or a nut in each berry to keep it in shape. Pound sugar in a mortar, not too finely, and sprinkle with berries. Place on cake. Refrigerate cake for 2 hours.

Perhaps one of the most traditional New Year’s drinks is mulled wine. But be careful: if there are children in the family or alcohol is contraindicated for any of the adults, it is better to prepare non-alcoholic mulled wine – on juice.

Ingredients:

apple – 10 g

orange – 10 g

lemon – 10 g

honey – 30 g

cloves – 2 pcs.

cinnamon – a pinch or half a stick

red wine – 200 g

Method of preparation:

Cut the apple, orange and lemon pulp into small cubes and put in a saucepan, add honey, cloves, cinnamon and lemon and orange zest. Pour wine and warm mulled wine to 65-70 degrees. Decorate with a slice of orange.

In addition to traditional champagne, on New Year’s Eve, you can also serve original delicious drinks. Of course, these cocktails should be kept out of the reach of children.

Ingredients:

fresh raspberries – 10 g

fresh strawberries – 10 g

honey – 10 g

cream liqueur – 15 ml

semi-dry or dry red wine – 150 ml

lime, strawberry, cocktail cherry for garnish

Method of preparation:

Mash raspberries and strawberries well, pour over with wine, bring to a boil and add honey and liqueur. Pour into an irish glass and garnish with a lime slice, a strawberry wedge and a cocktail cherry.