New Year's salads from chefs. Salad "Meat Soul"

Seven New Year's recipes appetizers and salads

Figs baked with cheese from the chef of the Loft cafe and the Dissident winery Yuri Eremin

Ingredients (for two servings) )
two fresh fruit figs
four tablespoons of Chavroux cheese
six slices of baguette
two tablespoons of orange marmalade
20 grams of sugar
50 grams of pistachios
mint leaves for decoration

Cooking method
Cut fresh figs in half, sprinkle lightly with sugar, put cheese on each half with a spoon. french baguette cut into very thin toast (chips). Place figs with cheese and toast in a well-heated oven and bake for 3-5 minutes.
Spread on dried toast orange confiture, put the figs baked with cheese next to the plate. Garnish with chopped toasted pistachios and mint leaves.

Warm salad with quail and fresh raspberries from Giuseppe Todisco, the chef of Osteria U Giuseppe and Italian restaurant

Ingredients (for one serving) )
one quail (180-200 grams)
butter: for frying - 15 grams; for languishing - 10 grams
30 grams of mixed salad leaves
three to five fresh raspberries
three to five milliliters of finished truffle oil
salt to taste

For balsamic dressing

10 grams Dijon mustard
15 grams of honey

For the foie gras parfait
30 grams of foie gras
30 milliliters of cream
30 ml wine (porto or marsala)
20 milliliters brandy

Cooking method
Spread the quail, cut out the bones from the wings and spine, place in a chef's sleeve for baking or a vacuum bag. There also add a piece of butter, cognac, wine, salt and sweat at a temperature of 65 degrees for one hour until soft.

cook balsamic dressing: mix in a blender 50 milliliters of olive oil, 10 grams of Dijon mustard, 15 grams of honey until a homogeneous mass is obtained.

cook foie gras parfait: mix in a blender 30 grams of foie gras without films with 30 milliliters of marsala, 20 milliliters of cognac and 30 milliliters of cream, roll the resulting mass into a sausage, wrap in cling film and steam for 40 minutes at 65 degrees.

On a large round dish, first put the lettuce leaves torn by hand, then the stewed quail fried to a crust in butter, two pieces of foie gras parfait, raspberries and, at the end, pour over the balsamic dressing and truffle oil.

Crab salad from the chef of the restaurant La Casa Del Gaucho Alexey Albin

Ingredients per serving
50 grams of king crab meat
80 grams of tomatoes
40 grams of avocado
30 grams of cucumber
five milliliters of fresh lemon juice

olives for decoration

Cooking method
Grate avocado and cucumber on a medium grater and mix with olive oil and lemon juice. Crab meat divided into small pieces. Cut the tomato into rings. To form a portion on a plate, put culinary ring, on its bottom, first put a layer of tomatoes, then crab meat, then a mixture of avocado and cucumber with olive oil. Top with olives.

Signature salad "Gaucho" with quail from the chef of the restaurant La Casa Del Gaucho Alexey Albin

Ingredients per serving
one quail
150 grams of white onion
20 grams of mixed salad
40 grams cherry tomatoes
20 milliliters olive oil
15-20 grams pumpkin seeds
balsamic vinegar
salt, pepper to taste

Cooking method
Process the quail: pull out the bones from the breast and spine. Salt, pepper the meat and place in a marinade of white onion and water (1: 1) for two hours. After the meat is marinated, dry it and fry for olive oil before education golden brown. Mix the sauce left over from roasting with balsamic in a 1:1 ratio, salt and pepper to taste. Place leaves on a plate various salads: arugula, frieze, oakleve, mini spinach, radicchio and any others. Arrange the cherry tomato halves on the salad, drizzle with the evaporated balsamic and olive oil dressing and sprinkle with the fried pumpkin seeds. Put the finished quail on top.

Salad of Uncle Gilyay from the chef of the restaurant "On the Mill" Tatyana Starostina

Ingredients
50 grams of olive oil
100 grams salmon fillet
90 grams of bell pepper (red, yellow and green)
20 grams red onion

For refueling
one glass of tomato juice
one small red onion
one clove of garlic
one teaspoon of sugar
10 milliliters olive oil
five grams of a mixture of spices: ground black pepper, basil, oregano
salt to taste

Cooking method
Cut the salmon into large cubes of 20 grams, salt and fry until tender in olive oil. Cut the pepper into cubes with a diameter of two centimeters, cut the onion into rings, combine everything with the fish. Prepare a special dressing: tomato juice, a small red onion, one clove of garlic, a teaspoon of sugar, olive oil, spices and salt, mix in a blender until smooth. Half a glass of sauce is designed for one serving.

Baked vegetable antipasto from Andrey Basov, the chef of the Insolito restaurant

Ingredients
one red bell pepper
one yellow bell pepper
one zucchini
one medium red onion
two sprigs of thyme
three cloves of garlic
seven large olives
one sprig of basil
one teaspoon fresh lemon juice

salt, pepper to taste

Cooking method
Peel pepper, zucchini and onion, cut into large slices, salt, pepper, add olive oil, thyme, garlic and bake in the oven. After the vegetables have cooled, add olives, a little chopped garlic, coarsely chopped basil, season lemon juice, olive oil, salt and pepper.

Saltimboka (veal rolls) from the chef of the Insolito restaurant Andrey Basov

Ingredients
200 grams of veal fillet
50 grams parma ham
two heads of shallots
three grams of sage leaves
three tablespoons of olive oil
100 milliliters of white wine
100 ml chicken or veal stock
salt, pepper to taste

Cooking method
Cut the veal into steaks and beat off, salt, pepper, put slices of Parma ham, sage leaves on top, wrap in rolls, pull with twine or stab with a skewer. Fry prepared rolls in olive oil until golden color, add chopped shallots, let it fry slightly, then add wine, broth and simmer until tender.

Eight recipes with meat and fish

Duck breast with glazed vegetables from Osteria Numero Uno chef Andrey Makaev

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four duck breasts (350 grams each)
250 grams of zucchini
250 grams of carrots
200 grams of turnip
100 grams of cherry tomatoes
50 grams of butter
200 grams of sugar
salt, pepper to taste
two tablespoons of honey
two tablespoons Dijon mustard

For sauce
0.5 liters of red wine
one teaspoon starch
one tablespoon of sugar

Cooking method
Make small cuts on the top, fatty part of the meat. Salt, pepper, fry in butter on both sides. Then glaze in a mixture of honey and Dijon mustard, and then bake the duck in the oven at 180 degrees for 12-15 minutes.

Peel carrots and turnips and cut into circles. Boil for 1-2 minutes in boiling salted water, then drain in a colander and cool. Cut zucchini into circles. Boiled vegetables and fry zucchini in olive oil until golden brown, at the very end add butter, salt, sugar and cherry tomatoes. Caramelize all vegetables for one minute.

Sauce. Pour the red wine into the heated saucepan, then add the sugar and boil for five minutes. Add starch, strain through a sieve.

Ready duck breast cut into medallions, put the caramelized vegetables and pour over the sauce.

Roast at home from the chef of the Barry White restaurant Lyubov Gasanova

Ingredients (for four servings) )
600 grams of veal tenderloin
100 grams of peeled shallots
100 grams yellow bell pepper
300 grams of peeled potatoes
20 grams of peeled garlic
300 grams of Baku tomatoes
20 grams of greens (parsley, cilantro, thyme)
80 grams of prunes
600 grams of beef or chicken broth
20 milliliters olive oil
five grams of chili pepper
salt, pepper to taste

Cooking method
Cut the veal into pieces about three by three centimeters, peel the shallots and use whole. Fry the meat and onion in a preheated pan with olive oil over medium heat. After the appearance of a golden crust, add bell pepper, cut into a large cube, and chili pepper (optional), salt, pepper and remove from heat. Boil the potatoes until half cooked, scald the tomatoes and remove the skin from them. Finely chop the garlic and herbs. Put all the prepared ingredients in layers in any refractory dish with a capacity of 2.5 liters, bring to taste with salt and pepper, pour in the broth and sprinkle with chopped garlic and herbs. Cover with a lid and bake in the oven for 25 minutes at a temperature of 180-200 degrees.

Grilled pork loin with tomatoes and basil from the chef of the Loft cafe and the Dissident winery Yuri Eremin

Ingredients
350 grams of pork loin
50 grams grainy mustard
120 grams of tomatoes
50 milliliters of olive oil
five grams of basil
five grams of thyme
salt, pepper to taste

For sauce
50 milliliters of cream
20 grams grainy mustard
10 milliliters demi-glace

Cooking method
Marinate the meat in mustard with olive oil, thyme, salt and pepper, fry on the grill and then bring to readiness in the oven at a temperature of 180-200 degrees for 20-25 minutes. Make the sauce: mix all the ingredients and cook until thickened. Cut when serving fresh tomatoes large slices, pick basil, season with salt, pepper and olive oil. Serve the sauce separately.

Rack of lamb from the chef of the Loft cafe and the Dissident winery Yuri Eremin

Ingredients
300 grams rack of lamb
one eggplant (200-300 grams)
three sprigs of rosemary
five grams of thyme
five grams of fresh ginger
two cloves of garlic
half a medium onion
half a medium carrot
50 milliliters of olive oil
sea ​​salt, black ground pepper taste

Cooking method
Cut the eggplant in half lengthwise, make an incision in the halves so that it is better soaked and baked. Salt, pepper, put a couple of cloves of thinly chopped garlic into the cuts, lightly drizzle with olive oil, put sprigs of rosemary and thyme on top. Bake in a preheated oven for 10-15 minutes at a temperature of 220 degrees. Prepare the square: rub with salt, pepper, add rosemary, thyme, olive oil. Grill. You can bring to the desired degree of roasting in a well-heated oven.

Fry the remaining trimmings (films, fat, tendons and bones) in olive oil with ginger, onions and carrots, pour a little water and boil until concentrated broth. Strain and use as a sauce.
Put the baked eggplant and rack of lamb on a plate, pour over the sauce.

Lamb in a Pot with Apulian Artichokes by Giuseppe Todisco, Chef at Giuseppe's Osteria and Italian Restaurant

Ingredients (for three servings) )
one shoulder of lamb on the bone (1.5 kg)
6 peeled artichokes (fresh, frozen or canned)
100 grams of olive oil
three grams of rosemary
10 grams minced garlic
300 grams lamb or beef broth
600 grams shallots or onions
three grams of juniper berries
two bay leaves
30 grams of cane sugar
30 milliliters red wine vinegar
150 ml dry red wine
15 grams grated cheese"Pecorino Toscano"
salt, pepper to taste

Cooking method
Carefully remove the lamb meat from the bone and divide into three equal parts, each of which is greased with olive oil, salt, pepper, sprinkle with rosemary and rolled up in culinary sleeve or wrap in foil. Place a deep tray of water on the bottom of the oven, and place the wrapped pieces of meat on the middle rack of the oven. Bake for a long time (for 12-14 hours) at a temperature of 70-80 degrees. In this case, the meat will turn out tender and soft.

Separately, coarsely chop the onion into 4 parts, and if it is small, then leave it whole. Leave the artichokes whole as well. In a dry frying pan without oil, fry the onion until the first black crust, then sprinkle it with sugar until the first caramelized crust, pour in the vinegar and add spices (juniper, garlic and bay leaf). Add wine, and after it has evaporated a little, pour in the broth. Add whole artichokes there and simmer until soft under the lid. Take three pots without lids and put the cooked lamb meat on the bottom, then vegetable stew, sprinkle with grated hard cheese and bake again until crusty in the oven. Serve hot in a pot.

Roast beef with baked potatoes and rosemary from Bocconcino restaurant chef Kirill Karmalov

Ingredients
600-700 grams of veal fillet
two cloves of garlic
10 grams of a mixture of spices and herbs: black pepper, rosemary, sage and thyme
sea ​​salt to taste
500 grams of potatoes

Cooking method
Clean the fillets from films, wash and dry. Sprinkle the meat with chopped herbs, grate with chopped garlic and salt (preferably sea). Put the meat in a hot pan and fry on all sides. Then take the foil, spread it on a baking sheet and pour in the olive oil. Put the meat on the foil and put in the oven at a temperature of 160 degrees for 15-18 minutes, then let it cool (3-5 minutes) and put it on a plate.

To prepare the side dish, peel the potatoes and cut them into medium slices, then fry over high heat and sprinkle with a mixture of spices and herbs and finely chopped garlic. Put on a baking sheet and bake in the oven at a temperature of 180 degrees for 17 minutes, salt at the end. Put on a plate with meat and serve.

Stuffed carp from the chef of the restaurant "On the Mill" Tatyana Starostina

Ingredients
one medium carp (1.5 -1.8 kilograms)
one head of onion
one carrot
two beets
20 grams of gelatin
40 grams lettuce leaves
30 grams of greens
one lemon
olive oil
pulp white bread
one chicken egg
salt, pepper to taste
1.5 tablespoons of sugar

Cooking method
Remove the skin from a whole carp and separate the flesh from the bones. Cut the onion into cubes and fry in olive oil until golden brown. Soak the pulp of white bread in water until it swells and pass through a meat grinder along with the fillet, then add the fried onion, one a raw egg, black pepper and salt to taste. Cut strips 2 cm wide from carp skin, form cutlets of 100 grams from minced meat and wrap each cutlet in the center with skin.

washed onion peel put on the bottom of a deep pan, then lay out a layer of fish bones, then in layers - sliced ​​carrots, two beetroots in circles, bay leaf and black peppercorns. Put the prepared cutlets on top and pour boiling water so that the water slightly covers the cutlets. Add 1.5 tablespoons of sugar, salt to taste, bring to a boil and cook for an hour over low heat.

Remove the cutlets from the pan and strain the broth, it should turn out to be a dark garnet color. Add 20 grams of gelatin to 1 liter of broth, pour the carp with this liquid and put it in the refrigerator to harden. When serving the dish, put cutlets and pre-crushed jelly on lettuce leaves, garnish with herbs and lemon slices.

Stewed rabbit from the chef of the restaurant "On the Mill" Tatyana Starostina

Ingredients
one rabbit carcass (1.5-2 kilograms)
three bell peppers of different colors
one carrot
two red onions
100 ml dry white wine
five cloves of garlic
30 grams of parsley
0.5 liters chicken or beef broth
200 grams of sour cream
50 grams of butter
two to three tablespoons of flour
salt, pepper to taste
30 ml vegetable oil for frying

Cooking method
Cut the rabbit into pieces, salt, pepper to taste and fry for vegetable oil, then place in a saucepan with thick walls or in a ceramic pot. Pass the vegetables through a meat grinder with a large grill, pour in the wine and broth, completely pour the rabbit meat with the resulting sauce and put in the oven for 1-1.5 hours until cooked.

After the meat is ready, fry the flour with butter until creamy, mix with sour cream, add to a container with sauce and meat and bring to a boil. As a side dish, you can serve boiled cauliflower. Put the tender rabbit meat on a plate and pour over the sauce along with the side dish.

Two Christmas cookie recipes

New Year's rice cookies from the brand chef of the Planet Sushi restaurant chain Vadim Fadeev

Ingredients
100 grams of rice flour
25 grams cornmeal
half a teaspoon baking powder(gluten free)
100 grams of powdered sugar
50 grams of butter
one egg

Cooking method
Sift 75 grams of rice flour, 25 grams of cornmeal, half a teaspoon of baking powder and 100 grams of powdered sugar. Mix with 50 grams of butter and one egg. Roll out the dough thinly on a warm surface, generously sprinkled with rice flour(it is very important to roll out the dough quickly). Cut out the figures with a cookie cutter and brush them with egg or milk. Bake at 180 degrees for 4-10 minutes.

Gingerbread cookies from the chef of the Bocconcino restaurant Kirill Karmalov

Ingredients
260 grams of flour
one egg
50 grams of sugar
100 grams of honey
50 grams of ginger (ground or fresh, grated on fine grater)
two grams of ground cinnamon
one gram of cloves
one gram of coriander
60 milliliters olive oil
one teaspoon of soda

Cooking method
Prepare the dough in a water bath. Put sugar, honey, ginger, oil into the dish and mix everything thoroughly until the sugar is completely dissolved. Add spices at the end. Remove the dough from the water bath, add soda, egg and gradually add flour until a homogeneous mass is formed. Place the dough in the refrigerator for 30 minutes. After it has cooled, roll it out in a thin layer and squeeze out the forms (if there are no special curly forms, you can use a glass or a glass for this). Put the resulting blanks on a baking sheet and bake in the oven for 8-10 minutes at a temperature of 160 degrees.

Top cookies can be covered with icing, for the preparation of which you need 100 grams of protein and 200 grams of powdered sugar. Beat the protein for 8-10 minutes, gradually mixing powdered sugar. Apply frosting to cookies after they have cooled.

Cocktail "Blue Light"
Toni Paese / Percorso

• 150 ml champagne
• 5 ml liquor
• 5 ml of fresh juices: cranberry, tangerine, strawberry
• 5 g dark chocolate
• 1.8 g sodium alginate per ingredient
• calcium chloride solution: 2.5 g of calcium chloride per 0.5 l of water

We mix each of the ingredients, except for champagne, with sodium alginate and draw it into a disposable syringe, as if we were going to give an injection. Pour champagne into a frozen martini glass. We release the contents of each syringe into a solution of calcium chloride, catch the resulting colored balls with a spoon with holes and lower them into a glass. You can decorate with a cherry soaked in cognac and sprinkle with gold dust.

Voznesensky pr., 1

Olivie
Artem Gill and OlesyaDrobrt / E.M.

• carrot
• green pea
• aioli
• quail egg
• potato

Boil potatoes with saffron, carrots with coriander, sauté peas in olive oil. Grind potatoes, carrots and dehydrated tomatoes with thyme into cubes, mix everything and put on a plate, covering with a layer of caviar. Saffron aioli, homemade garlic mayonnaise, for refueling we pass through a siphon and nitrogen. Olivier can be served with champagne jelly with food colors(they are grown without chemical fertilizers) and smoked quail egg with flower salt - a mixture of dried flowers and sea salt.

Emb. R. Moiki, 84

Cocktail "Mandarin from vodka and champagne"
Igor Zernov / ZigZag

• 50 ml vodka
• 100 ml champagne
• 20 ml lemon juice
• 30 g tangerine caviar
• 10 g tangerine jam
• 2 drops orange bitter

Shake vodka, jam, lemon juice and bitter with ice in a shaker. Pour into an ice sphere, add sparkling wine through a funnel. Serve with pine smoke. To do this, dissolve in water aroma oils and extracts of pine and juniper, pour dry ice, collect smoke through a hose and place in a vessel. Lay tangerine caviar next to it.

Gorokhovaya st., 64

Mimosa salad"
Yuri Manchuk / GinzaProject

• mayonnaise with mandarin juice
• carrot
• potato
• boiled egg
• butter
• tuna

Grate potatoes, carrots, egg yolks, squirrels and frozen butter separately on a fine grater, cut the onion into cubes, ruthlessly knead the tuna with a fork. For the sake of the sauce, squeeze the juice from the tangerine and mix with mayonnaise. We spread the salad in layers, lubricating each with sauce: successively potatoes (slightly salted), carrots, onions, tuna, butter, protein, crab and yolk.

Napoleon
Pascal Galette / Grand Hotel Europe

• strawberry
• butter
• chocolate
• cream

Melt the chocolate in a water bath at a water temperature of 38–40 ° C, beat the egg yolks with sugar with a mixer for 10 minutes, then turn liquid cream- bring them to medium density. Combine chocolate and cream with each other and beat them until smooth. We coat the cakes with the resulting mousse, cut the strawberries and put on top chocolate cream, lay the cakes on top of each other. Cut the napoleon into rectangular pieces and sprinkle with cocoa powder.

Mikhailovskaya st., 1/7

Cocktail "Tangerine mustache"
Kirill Ulyanov / Barslon network

• 45 ml tangerine vodka
• 25 ml Spanish sherry
• 15 ml liquor
• 30 ml homemade tangerine cinnamon syrup
• tangerine foam
• cinnamon

Mix the ingredients together and with ice and shake vigorously. Put the tangerine foam into the glass and carefully pour the mixture. Serve in a friendly company slices of dried tangerine, sprigs of rosemary and tendrils of tangerine zest. Flavoring a cocktail essential oil from tangerine peel.

The vinaigrette
Leonid Ivanov / Graf-in

• beets
• carrot
• potato
• beet leaves
• cucumber sorbet
• radish
• herring
• young green peas

We bake the beets in the ashes for nine long hours in a cooling oven. We disassemble the herring fillet, throw sea salt on it and leave it for two hours to get acquainted with dill, red onion, garlic, olive oil and soy sauce. We joyfully splash into a bowl of baked beets Orange juice, beat the resulting mixture and wipe. Glaze carrots with thyme and garlic in sugar. Bake potatoes in foil with garlic and bay leaf. For the sauce, mix mustard, vegetable oil, vinegar, sugar, salt, pepper and mashed beets, beat all the ingredients. We decorate the dish with beet leaves, radish slices, peas and cucumber sorbet.

Konnogvardeisky Boulevard, 1

Jellied
Dmitry Lomonosov / FunkyKitchen

• lemon
• king prawns
• quail egg
• parsley and carrot

Soak the gelatin in the sheets for half an hour, boil the shrimp. fish broth bring to a boil, say goodbye to carrots, onions, celery, bay leaves and salt, throw them into boiling water and cook for a quarter of an hour. We filter, we add white pepper, gelatin, heat, stirring until it dissolves. We put shrimp on the bottom of the mold, alternating with carrots, eggs, peas. Pour in the broth, let cool, then hide in the refrigerator. We make caviar from lemon, carrots and greens: we cool the olive oil in the freezer until thick, we drip the juice of fruits and greens from the syringe into the oil (50 g and 3 g of gelatin each). Cool the oil again for 5-10 minutes and strain the caviar through a sieve.

Bolshoy pr. P.S., 88

Chicken with artichoke cream
Dmitry Grachenko / VillaZimaleto

• chick
• artichokes
• garlic
• oyster mushrooms
• butter and olive oil
• cream
• watercress

We boil the farm chicken in sous vide - in a bag from where the air is pumped out. Then fry it on both sides for 1-2 minutes with salt and pepper. We also cook artichokes in sous vide, then grind them with olive oil, rosemary and garlic. Foie gras, truffle cream, cream and chicken bouillon beat into foam, which fill the bird. To complete the picture - oyster mushrooms stewed in butter and watercress.

Krestovsky island, Southern road, 8

Herring under a Fur Coat
Sergey Fokin / PepperMoon

• earth from Borodino bread
• potatoes with red onion
• carrot
• beet
• herring

Bake vegetables in foil with olive oil. We interrupt the beets with a blender with a teaspoon of wine vinegar and olive oil. Part of the cream will be the basis of the salad, the second is frozen with liquid nitrogen and broken into highly artistic beet "stones". Marinate potato cubes with vinegar, onion and olive oil for at least two hours. Cut carrots and homemade mayonnaise we fill it into a siphon, in order to then release the contents into liquid nitrogen and intensively break it with a spoon to simulate snow. We decorate the plate beet leaf, quail egg and earth from Borodino bread.

st. Rubinstein, 8

Aspic
Artem Volchek / Shop "Garland"

• pork knuckle
• beef bone
• beef for broth
• Bay leaf
• carrot
• onion
• garlic

Bring the washed shank and bone to a boil in large saucepan. Carefully drain the broth and rinse both the pan and the meat. Putting the meat set back, fill it with water and bring to a boil. Cook with low languor for four hours, not forgetting to remove fat and foam. Add beef, peppers and carrots and onions burnt on fire. Then cook for another hour and a half, 10-15 minutes before readiness, throw salt and bay leaf. Having taken out the meat and bones, we filter the broth through a cloth, we press the garlic into it. We disassemble the meat into fibers, put it on the bottom of the mold, pour the broth and put it in the refrigerator to solidify.

New Year's menu 2016 from the chef: appetizers

Any festive dinner starts with light meals that will whet your appetite, and the New Year's table of 2016 will definitely not be complete without snacks. I suggest you choose dishes from the widest range of my author's recipes, each of which involves an individual, outstanding design and exciting combinations of flavors.

• Beef jelly with mustard and feta. Familiar to everyone New Year's dish in my interpretation - feta cream with mustard will add spice to the dish, and the way of serving will definitely surprise guests and loved ones. You can also experiment - for example, cook aspic from rabbit with horseradish.
• Baked eggplant with cheese, tomatoes and garlic. Another great dish For New Year's table- easy to prepare, but amazingly tasty.
• Salmon with potatoes and pickled onions. Surely a snack known to Russian people, but my recipe is different special way salting and design option.
• Champagne steamed king prawns with avocado puree. This appetizer is a real must have for the New Year's menu 2016. A charming tandem of taste will not leave you indifferent - so I recommend that you see for yourself.
• Sauerkraut with salted champignons or mushrooms is a healthy and appetizing treat that will fit perfectly into a festive dinner.

I also recommend paying attention to hot snacks - the perfect complement new year menu 2016. When choosing dishes, it is better to take into account the preferences of each guest, so that in the end everyone is satisfied. A variety of snack recipes will allow you to choose options for every taste.

New Year's menu 2016: salads

Which holiday menu without salads? I suggest you familiarize yourself with the recipes and stock up on ideas to diversify New Year's treats.

• Salad "Olivier" with hazel grouse. This salad is always associated with the New Year, but if standard recipe you are bored - you can use my variation - I'm sure you'll like it.
• Herring under a fur coat is a real New Year's classic. You will certainly be interested in the way this familiar salad is served and decorated, which will sparkle in a new way.
• Mimosa salad with pike caviar - traditional New Year's treat With original way design.
• Salad with crab sticks - again, here you will find a new, a fresh look to a well-known recipe - take it into service.
• Salad with smoked chicken, tomatoes, garlic and cheese. This salad will surprise you not only with its non-trivial taste, but also with the most interesting design.

New Year's menu from the chef: hot dishes

Of course, hot dishes should occupy a special place on the festive table. Check out the best recipes that will satisfy the needs of even the most demanding gourmet.

• Grilled duck breast. The most tender poultry meat, supplemented with stewed wine pear, is unlikely to disappoint you - the dish is amazing both in appearance and in taste.
• Beef medallions with grilled vegetables are ideal for those who want something simple to prepare, but insanely delicious.
• I wish everyone a great celebration of the upcoming 2016 New Year. Do not forget to leave comments and bookmark the article so as not to lose it.

There is very little time left before the New Year. It's time to think about New Year's menu. Especially to facilitate this process, a lot of ideas for you!

Olivier delicious

The same New Year's "basin" Olivier. I hate to brag, but all my friends love this recipe and always ask how I make it. Like, what could be so special here? But there are a few subtleties that I will share with you.

Truffles with pepper

Since I found this recipe for myself, I consider it the most successful. Haven't eaten anything better! If you think it's difficult - nothing like it! Well, or connect relatives to the process. What could be more romantic - to cook sweets together with your loved one? Or with the kids together izvazyukatsya in chocolate? The taste of these truffles is worth it. And please note - no butter!

Fish in salt

Fish for hot - that's just great option for large-scale holidays, in which the tables are bursting with goodies and you want to unload yourself as much as possible. At the same time, preparation takes very little time, and this is just what housewives need in new Year's Eve. And the fish turns out .... You can’t tell! Salt is an excellent fur coat that warms up very well and evenly. The fish is baked in own juice. Delicious, no words! And useful. Do not be afraid of oversalting, fish with skin will take exactly as much salt as needed.

Christmas brownie

Exceptionally elementary, and most importantly quick recipe holiday baking. Ginger and orange will give you a spicy Christmas taste, and chocolate and nuts will finish their terrible work of conquering your soul completely and irrevocably! This dessert disappears with such dizzying speed - you won't have time to blink.

Chicken in orange sauce

Another wonderful option for oven-baked chicken. It turns out magically fragrant, with a beautiful brown crispy crust. You can take any parts of the chicken (but not the fillet, it will be dry), if we take a whole one, then cut it in half and put it next to it. I made a half, for a whole chicken, multiply the ingredients by two.

Salad with shrimp

Lovely and tender salad. I love him very much. On this occasion, all my friends and relatives already know it, because we do not get tired of it, and I cook it for all holidays and sometimes just like that. Once his recipe was suggested to me by my friend, and since then he has firmly taken root on my table.

Herring under a Fur Coat

Of course, as many families in Russia, there are probably as many recipes for "herring under a fur coat." Therefore, I emphasize that this is a recipe used in our family. My sister-in-law taught me how to make this salad a couple of years ago, and the recipe has stuck with me very well. Which is what I recommend to you.

chocolate sausage

I have loved this recipe since childhood. In those days, of course, cocoa was used instead of chocolate ... But now we can afford not to waste time on trifles. Otherwise, I do everything like my mother - I add marmalade. The more colorful you take marmalade, the better and more fun. Insanely beautiful look sliced ​​\u200b\u200bcircles of sausage in the light - marmalade shines through like colored glass. If you want, you can replace marmalade with your favorite dried fruits.

Pork with cider

original version serving meat for festive table. I am sure that neither you nor your guests will be disappointed! Tender meat with piquant taste apples apple cider- a very good combination. It is all the more pleasant when you can sit at the table while the meat cooks itself in the oven. Even the simplest side dish will do, because the taste is already rich.

Creamy French Chicken

Under a bottle of Alsatian white, I decided to cook something truly French. Found this recipe. Something incredible happened! Sauce... not even pass! Creamy with unique taste! In general, there is no way to describe! You must try!

Cake "Favorite from childhood"

Even when I practically didn’t know how to cook (only something very simple), I already knew how to make this cake, because the recipe is elementary and very fast. If you want to learn how to make cakes - start with this. Failures are excluded. And if you don't like cranberries, take yours favorite jam but better with sourness.

Tiramisu

Extraordinarily tasty and delicate dessert! I strongly recommend to please your loved ones by preparing it for the holiday. I made it for the festive New Year's table and everyone was delighted (please note, I am generally modest). So neither you nor your guests will be disappointed.

Herring pate

This is an amazing pate! It is non-standard, but very tasty. Creamy-fishy taste, delicate texture... Many do not even immediately realize that this is just from herring. It seems that the noble red fish is "involved" here. You will fall in love with this recipe, I promise. Three minutes and such a buzz.

Lemongrass

As you already understood, I was drawn to nostalgia for my childhood. Lemongrass is real holiday childhood! When the apartment was filled with the most wonderful aroma lemon filling pie from the oven ... Do not convey these feelings! The hardest part was waiting for it to cool down. I never had the patience and I grabbed a hot piece. At a time when such an abundance of desserts on the shelves and in cafes was not available to us, homemade pies were more relevant than ever. And he, that neither is, seasonal! After all, buying lemons in winter is not a problem!

Baked chicken legs

This is my sister Marusya's recipe. She came up with it in long evenings by setting up experiments on taste buds her husband. So I just took it and did as she did. I highly recommend you! The meat is the most tender. You don’t need to work hard on cooking, you just need to set aside time for baking.

Chicken with tarragon, potatoes and young garlic

Absolutely wonderful recipe that will please both your family and your guests. Chickens are tender, potatoes (due to pre-boiling) delicious, and notes of tarragon, which we all used to call tarragon, will add incomparable shades of taste ... Poetry!

Jellied veal

On the eve of the New Year, we will continue the festive-winter theme. An exceptionally traditional appetizer on the Russian holiday table. It will take you time and desire to prepare it. But will repay excellent taste. You will not regret. (Later with me a recipe for jelly turkey!)

Duck fillet with balsamic sauce and chanterelles

I love duck! So much so that it is ready to eat it endlessly. Unfortunately, for reasons completely incomprehensible to me, it is inadequately expensive in our country ... Therefore, I cook not so often ... This recipe absolutely simple and very tasty! Don't be disappointed!

Cheesecake with strawberry sauce

For me personally, it has always been an absolutely restaurant cake. For a long time It’s not that I didn’t dare to cook it, but somehow it didn’t even occur to me. As soon as I did this, I realized (as often happens) that I don’t want to eat it in the restaurant anymore. It is amazingly soft and creamy. And the strawberry sauce... mmmmm!

berry ice cream

Simple, tasty, fast, beautiful, festive, not harmful. What else is needed for happiness? Beauty! I got the idea from the brilliant Jamie Oliver. Definitely try it! Substitute yogurt for freshly squeezed orange juice for a sorbet for those who are fasting.

Trout in orange sauce with green salad

Again inspired by Belonika. Incredible interesting marinade! The end result is a light and surprisingly delicious dish! Another great advantage is that it cooks extremely quickly. And little movement. Marinade for fish is also a salad dressing. All in all - perfect dinner for busy modern, looking after themselves, individuals. Again - any red fish.

Cream mousse with mango

Puff desserts in glasses or in molds, they always look profitable and festive on the table. Again, very convenient - they did it, put it in the refrigerator, served it when needed. And here is an absolutely wonderful combination of creamy mascarpone with boiled condensed milk, mango and almonds.

Roll with smoked fish

I really love this appetizer. It is convenient to serve it to buffet tables or just to the festive table. It is also great when going on a picnic or visiting, if you are asked to bring something tasty "from yourself". At the same time, it is done as quickly and simply as possible, only shhhh! Don't tell anyone about this!

Profiteroles with mushrooms

Profiteroles are buns made from choux pastry. The dough itself is made very quickly, then "products" of any shape (round or long, if you want eclairs) are laid out on a cold baking sheet, certainly at a considerable distance from each other and baked in the oven, which must not be opened under any circumstances! Then they evenly rise, become golden. And inside, a void is formed, which can be filled with fillings, sweet or not. They are very convenient to prepare for the holiday. Bake the day before, store on a board, covered with a towel, and fill with the contents the next day. We will have this recipe with mushrooms - tender and deliciously delicious, they will amaze your guests. This great option snacks to the table.

Quick carpaccio

As you know, carpaccio is made by definition from raw foods, i.e. the meat must be raw. For example, I am afraid to buy raw meat in the conditions of our country. Therefore, I offer you the option of express carpaccio from dry-cured Parma ham. Arugula is delicious!

The main components of a good New Year's Eve in the family circle are the Christmas tree, the exchange of gifts, the president's congratulations and, of course, the festive table. ELLE asked the chefs to share the secrets of preparing the most beloved and delicious meals For New Year's feast. You can choose from 11 recipes that will pleasantly surprise your loved ones.

Buono Restaurant

• Difficulty Easy
• Type Snack
• Time 3 hours
• Person 6

Ingredients

• Salmon (smoked) - 260 g
• Bread Borodinsky - 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

Decoration:

• Philadelphia cheese - 300 g
• Salmon (smoked) - 100 g
• Milk - 20 ml
• Salmon caviar - 100 g
• Dill - 20 g

Cooking

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 soft creamy mass.
2. Take Borodino bread, cut into rectangles 3 mm thick, put it on a cutting board and grease cheese cream. Add spinach leaves (washed and dried) and a few slices of smoked salmon.
3. Put another layer of slices of bread, again cream, spinach and salmon, continue until the ingredients run out. Finish with bread and place the cake in the refrigerator.
4. Cream for coating: take 300 g of Philadelphia cheese and blend together with salmon and a tablespoon of milk until smooth consistency 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 entire cake, smooth with a knife. Then cover with foil and refrigerate for 2 hours.
5. Decorate the cake with salmon, cut into cubes, salmon caviar and a few bunches of dill.
6. Cut like a cake and serve.

Muesli restaurant, chef Dmitry Shurshakov

• Difficulty Medium
• Type Snack
• Time 2 hours
• Person 1

Ingredients

• Carrot ganache - 20 g
• Carrot - 70 g
• Salmon s/s - 25 g
• Onion - 25 g
• Salt - 2 g
• Yolk - 20 g
• Polenta - 5 g
• Trout caviar - 25 g
• Cheese sauce with mustard - 30 g

For the carrot ganache:

• Carrot - 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

Cooking

1. Boil carrots. Make polenta chips. To do this, add to boiling water cornmeal. Mix well until reduced. Lay out on paper and dry in the oven.
2. Make carrot ganache. To do this, melt in a water bath White chocolate and butter, add preheated glucose, carrot puree to it. Mix and refrigerate. salted salmon, onions and carrots cut into small cubes and mix. Boil the egg. Grate the yolk on a fine grater. Sliced ​​salmon, onions, carrots season with cheese sauce. For cooking cheese sauce you need to mix the ingredients indicated in the recipe.
3. Randomly spread ganache and mustard cheese sauce on a plate. Put tartare, sprinkle grated yolk and caviar on top. Add oil.

Chain of cafes "De Marco"

• Difficulty Medium
• Type Salad
• Time 1 hour 30 minutes
• Person 4

Ingredients

• Beets - 150 g
• Potato - 150 g
• Eggs - 3 pcs.
• Carrot - 150 g
• Herring fillet - 150 g
• Mayonnaise - 150 g
• Green onions - 20 g
• Salt, pepper - to taste

Cooking

1. Before cooking, boil all the vegetables and grate on coarse grater, decomposing separately in different containers. The herring is cut into small cubes (about 0.5x0.5 cm) and kneaded with green onion. Then the mayonnaise must be divided into four equal parts and mixed separately 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. At the end, you can decorate with grated egg yolk. Ready meal covered with foil and infused for at least 30 minutes.
3. Herring under the “fur coat” is served with black bread lightly fried in vegetable oil, grated with a clove of garlic. Placed on top of the bread spicy salting sprat (2-3 pieces per piece of bread), stuffed with pike caviar.

Grand Cafe "Dr. Zhivago"

• Difficulty Easy
• Type Salad
• Time 1 hour 15 minutes
• Person 1

Ingredients

• Potato - 50 g
• Carrot - 50 g
• Pickles - 50 g
• Green canned 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 decoration - optional

Cooking

1. Boil potatoes and carrots until cooked, cool. Peel the pickled cucumbers with a vegetable peeler. Cut into small cubes potatoes, carrots, cucumbers, sausage, tongue, chicken breast. Mix chopped ingredients with 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, and mix again until the mixture acquires a density.
3. Season the salad with homemade mayonnaise - you can add more or less mayonnaise to taste, and send the unused part to the refrigerator.
4. If you use quail eggs as a decoration, then you need to boil the eggs, cool under cold water, cut in half and spread on portioned plates. You can also use red caviar for decoration.

"Honest cuisine"

• Difficulty Easy
• Type Main course
• Time 6 hours
• Person 2

Ingredients

• 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

Cooking

1. Rub the meat with salt, pepper, paprika, add thyme, rosemary and garlic. Drizzle with oil and let it brew for 3-4 hours.
2. After we send it to the oven and bake for 3 hours at a temperature of no more than 180 degrees.

Le restaurant, Chef Jean-Luc Mollet

• Difficulty Medium
• Type Main course
• Time 2 hours 30 minutes
• Person 1

Ingredients

• Quail - 1 pc.
• White mushrooms - 30-40 g
• Truffles - 3-4 g
• White poultry meat - 100 g
• Jerusalem artichoke - 100 g
• Artichokes - 3 pcs.
• Cream (for mousse) - 50-70 g
• Cream (for puree) - 20-30 g
• Butter - 50 g
• Mushroom broth - 300 g
• Agar-agar - 20 g

Cooking

1. For the mousse, beat the white poultry meat (raw), porcini mushrooms and truffles in a blender. Add cream and beat again until you get a mousse consistency.
2. Remove the quail from the bone, stuff with mousse from white meat with porcini mushrooms and truffles. Put in the oven for 24 minutes at a temperature of 220 degrees.
3. Jerusalem artichoke puree: Boil Jerusalem artichoke in milk. Then wipe it with cream and butter.
4. Boil artichokes for jelly. Then stuff them with white meat mousse with porcini mushrooms and truffles. Put the artichokes in a container with the stalk up and pour (about 2-2.5 cm from the bottom) with pre-cooked mushroom broth with the addition of agar-agar. Put in the refrigerator until completely solidified. After that, cut out round shapes from the jelly so that the artichoke stalk is in the center, cut them in half.
5. Put the quail on a plate. Nearby 4 artichokes in jelly from mushroom broth cut in half. Put mashed Jerusalem artichoke between them.

Chips Restaurant, Chef Sergey Kondakov

• Difficulty Easy
• Type Main course
• Time 2 hours 30 minutes
• Person 4

Ingredients

• Duck - 1 pc.
• Onion - 1 kg
• Garlic - 100 g
• Bay leaf - 2-3 pcs.
• Salt and paprika - to taste
• Rosemary - 1 sprig

Cooking

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 leaf and allspice.
2. After that rinse the duck. Rub again with a mixture of salt and paprika (depending on the desired degree of spiciness). Inside put 3-4 cloves of garlic and a few sprigs of rosemary. Roast on a spit for an hour or bake in the oven at 200 degrees for 45-60 minutes.

Gastropub Beer Happens, chef Timur Abuzyarov

• Difficulty Medium
• Type Main course
• Time 14 hours
• Person 1

Ingredients

Pumpkin parmentier (50g per serving):

• Pumpkin - 450 g
• Butter- 40 g
• Salt - to taste

Barley and Quinoa Risotto:

• Quinoa boiled - 30 g
• Boiled barley - 60 g
• Chicken broth - 200 g
• Butter - 20 g
• Parmesan - 20 g
• Salt - to taste
• Garlic - 2 g

Icing for duck (30g per serving):

• Honey - 5 g
• Thyme leaves - 4 g
• Orange fresh - 50 g
• Mustard granular - 10 g
• Sunflower oil - 10 g

Glazed duck leg:

• Duck leg - 1 pc.
• Large sea salt - 20 g
• Rosemary - 2 g
• Thyme - 2 g
• Garlic - 2 g
• Sunflower oil - 15 g
• Butter - 15 g

Decoration:

• Tarragon - 2 g
• Baked pumpkin - 20 g
• Parsley - 2 g
• Baked shallot confit - 40 g

Cooking

1. Bake the pumpkin in the oven at 160 degrees until cooked. Clear skin. Punch with a blender with butter. Bring to taste with salt.
2. Add the boiled barley, minced garlic to the simmering chicken broth, then add the pumpkin parmentier, parmesan and boiled quinoa. Tighten with butter. Bring to taste with salt.
3. Reduce orange juice by half. Add glaze ingredients and heat through.
4. Clean the duck leg from the inner bone. Marinate with salt, chopped rosemary, thyme and garlic for 40 minutes. Rinse off the marinade and cook in vacuum bag in a mixture of sunflower and butter at a temperature of 80 degrees for 12 hours. Then glaze the duck. To do this, put the leg for 10 minutes in the oven at a temperature of 180 degrees. Drizzle with glaze and bake for 2 more minutes.
5. Bake the onion at 160 degrees until tender. Peel, then warm the onion in vegetable and olive oil with the addition of spices: garlic, thyme, bay leaf.
6. Put the risotto on a plate, put glazed on top duck leg. Decorate with cubes baked pumpkin, herbs and baked onions.

Restaurant "Voronezh"

• Difficulty Medium
• Type Main course
• Time 2 hours
• Person 1

Ingredients

• 1 whole fresh whitefish (medium size)
• Red bell peppers- 2 pcs.
• Tomatoes in own juice - 0.5 kg
• garlic clove
• Olive oil
• sprig of thyme
• A sprig of cilantro or tarragon

Cooking

1. Prepare a fish fillet 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 by adding a sprig of thyme to it. Leave the fish for half an hour. At this time, prepare the tomato-pepper garnish.
4. Preheat oven to 220 degrees. Put the bell peppers in a preheated oven on a baking sheet and bake until the skin is soft and starts to peel off easily. This will take about 5-7 minutes. Remove the bell peppers from the oven, let cool slightly, peel off the skins. Cut peppers into large slices.
5. Peel the tomatoes in their own juice through a large sieve so that no seeds and cores remain in the mixture. Bring the tomato pulp to a boil in a saucepan along with a finely chopped garlic clove. When the mixture begins to boil, add the pepper cloves and simmer for 5-7 minutes.
6. To fry the fish, heat a frying pan without oil, put the fish fillet on the skin on it. Fry the fish on the skin side first, 3.5 minutes, until light brown. To prevent the fillet from curling in the pan, it must be pressed a little to the surface. Flip the fillet to the other side 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 it for flavor.

Jamie's Italian, brand chef Matteo Lai

• Difficulty Medium
• Type Dessert
• Time 3 hours
• Person 1

Ingredients

• 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 peel - 5 g
• Honey - 10 g

Chocolate ganache:

• Bitter chocolate 55% - 50 g
• Cream 33% - 50 g

Cooking

1. Boil wine with spices to 80 degrees (it should not boil), add orange peel. Remove from the stove, insist a little while room temperature. Put in the freezer for several hours, bring there to the state of fruit ice.
2. For cooking chocolate ganache warm up the chocolate and cream.
3. Soak gelatin in 14 ml of water. Milk, cream, vanilla and sugar bring to a boil, remove from heat, add gelatin, mix thoroughly and cool. Pour the panna cotta into a mold, top with mulled wine and warm ganache.
4. Time 2 hours
5. Person 6

Ingredients

• 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 cup
• Cognac - 1 teaspoon

Cooking

1. Take a mold, grease it with butter and lightly sprinkle with flour. Put the raisins in a little warm water with one teaspoon of skate and leave for 30 minutes until it swells.
2. Place the nuts in one container, add a small amount of flour (no more than 1 teaspoon) and mix. Cream the butter with the sugar (4-5 minutes). Then add eggs (1 each) and continue beating. Then add the zest, orange juice and milk and beat until smooth.
3. In another bowl mix flour and baking powder. Next, mix the flour with nut mix, raisins and a mixture obtained in a 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, let cool and sprinkle with vanilla.