Soon, soon Christmas and New Year, and even long New Year holidays, filled with warm and long-awaited meetings with friends at the festively laid table!
What is needed for this? Of course, first of all, how to properly prepare for the meeting of guests. We bring to your attention new recipes for mouth-watering snacks, aromatic meat, warming mulled wine and a gentle cake ...
BAKED PORK WITH PEPPER
Cooking time: 120 min
AT 8–10 PORTS: • 1–1.5 kg of pork ham • 2 tables. tablespoons of hot mustard • 1 table. spoon of honey • 2 tables. tablespoons of vegetable oil • 2 onions • a mixture of different peppers • salt to taste
1. Cook the marinade. Combine mustard, liquid honey, vegetable oil and mix everything thoroughly.
2. Wash the ham, dry well with a paper towel and salt to taste. Then grate the marinade on all sides.
3. Peel and chop the onion rings. Put the meat in a pan with onions and marinate for 8-10 hours.
4. Preheat the oven to 200 ° C. Sprinkle the meat on all sides with a mixture of peppers and tightly wrap in foil. Bake for 1.5-2 hours. 15 minutes before the end of cooking, open the foil so that the pork is browned. Serve on the table, cut into thin slices.
Jellied Squids with Lemon and Green
Cooking time: 200 min
FOR 6 PORTS: • 700 g squid • 0.5 lemon • 2 carrots • parsley • 1 onion • salt to taste • 12 g gelatin • 1 protein • 1 glass of water • 2 glasses of fish broth
1. Peel squids, cook in salted water for no more than 3 minutes, then cool and cut into thin strips.
2. Make jelly. Dissolve the gelatin in cold water, allow it to swell, combine with the broth and heat to 60 ° C (do not bring to a boil). Strain through a gauze. To clarify, introduce whipped protein, mix thoroughly, heat again and strain again.
3. Pour the jelly into a deep form with a layer of about 0.5 cm and put in the refrigerator for solidification. Cut the lemon into slices, onion into rings. Wash, peel and chop carrots. Wash and dry the parsley. Leave a little green for decoration. When the jelly hardens, put the squid, lemon slices, slices of carrots, onion rings, parsley. Pour the remaining jelly and put in the refrigerator until completely frozen.
4. Put the jellied on a dish, garnish with parsley and serve.
SALAD "POMEGRANATE BRACELET" WITH GARLIC
Cooking time: 80 min
IN 3 PORTS: • 3 potatoes • 2 beets • pomegranate seeds • 200 g cabbage • 2 cloves of garlic • 300 g mayonnaise • salt • ground black pepper
1. Thoroughly wash the potatoes and beets with a brush under running water and boil separately until ready in salted water. Drain, pour vegetables with cold water and drain again. Allow the vegetables to cool completely, then peel them.
2. Grate potatoes and beets separately. Peel, chop or mince the garlic.
3. Wash, dry the cabbage, then finely chop, sprinkle with salt and mash with your hands so that it gives juice. Sprinkle a little lemon juice if you wish. Stir the cabbage with potatoes, and the beets with garlic. Salt and pepper everything.
4. Spread prepared vegetables in layers in a bowl lined with cling film, coat each layer with mayonnaise. Then topple the bowl onto a plate, remove the film, pour the mayonnaise on top of the salad and sprinkle with pomegranate seeds.
Squids Stuffed With VEGETABLES AND RICE
Cooking time: 60 min
AT 4 PORTS: • ½ cup rice • 1 small onion • 1 clove of garlic • 6 seedless olives • ½ pod of red bell pepper • ½ table. spoons of breadcrumbs • 5 mushrooms • 2 tables. tablespoons chopped parsley • ground white pepper • 50 ml of dry white wine • vegetable oil
1. Wash squid carcasses well, then dip in boiling salted water.Cook for 3 minutes. Then recline in a colander, douse with cold water, cool and clean.
2. Wash and peel onions, garlic, peppers and mushrooms. Finely chop vegetables and mushrooms and fry in vegetable oil until tender.
3. Sort the rice, wash under running water and cook for 25 minutes. 10 minutes before the end of cooking the rice, add the fried vegetables, mushrooms and finely chopped parsley to the pan.
4. Salt, pepper to taste. Pour in white wine, mix and simmer another 5-7 minutes. Finely chop the olives. Put breadcrumbs and olives to rice and vegetables and mix well. Stuff squids and fry in vegetable oil from all sides until golden brown.
SALAD "TRIO" WITH FRESH CUCUMBER AND LEMON SAUCE
Cooking time: 60 min
IN 4 PORTS: • 200 g salted salmon fillet • 200 g salted halibut fillet • 200 g salted herring fillet • 1 small beetroot • 1 onion • 1 fresh cucumber.
For the sauce: • 3 tables. tablespoons of olive oil • salt • ground white pepper • 1 teaspoon. seasoning spoon for fish • juice of half a lemon • 1 table. spoon of vegetable oil
1. Fillet of salmon, halibut and herring cut into strips or small pieces.
2. Wash the beets well, boil until cooked, cool, peel and grate in a separate bowl. Sprinkle the grated beets with vegetable oil.
3. Peel the onion, finely chop, pour boiling water to discourage bitterness. Wash the fresh cucumber, dry it with a paper towel and cut into small pieces. Fillet of salmon, halibut, herring, onions, beets, cucumber to combine in a salad bowl. Do not mix.
4. Make the sauce. Combine olive oil, ground white pepper, seasoning for fish, salt, lemon juice and mix well. Pour over the salad with sauce, let it soak for 20 minutes and serve.
TURKEY ROLLS WITH CHEESE AND DIED APRIL IN BACON
Cooking time: 70 min
FOR 4 PORTIONS: • 1 stalk of leek • 8 pcs. dried apricots • 8 schnitzels from turkey • 50 g of sharp cheese • 8 slices of bacon 300 ml of vegetable oil • 100 ml of white wine • 250 ml of chicken stock • 1 table. flour • mint leaves • salt, ground black pepper to taste • lettuce
1. Wash leek, peel. Cut the stalk into strips. Wash dried apricots, chop 4 dried fruits, set aside the rest for decoration. Grate the cheese. Wash the schnitzels from turkey, dry with a paper towel, salt and pepper.
2. Sliced dried apricots and chopped leek evenly spread on schnitzels, add 2 leaves of mint, sprinkle with grated cheese. Roll up rolls.
3. Wrap each roll in a slice of bacon and fasten with a wooden skewer. Heat vegetable oil in a deep pan and fry the rolls on all sides until golden brown. Pour in wine and broth. Stew under the lid for 40 minutes. Take out the rolls.
4. Make a sauce. In the gravy in which the rolls were stewed, add flour, salt, pepper and stir, thicken. Put the rolls on the washed leaves of salads. Garnish with mint and dried apricots. Pour over the sauce and serve.
NEW YEAR DUCK WITH APPLES, HONEY AND COGNAC
Cooking time: 150 min
AT 4 PORTS: • 1 duck, ready for cooking • 1 lemon • 500 g Antonov apples • 2 tables. tablespoons of liquid honey • 2 tablespoons. tablespoons of brandy • salt • ground black pepper to taste
1. Wash and dry the duck with a paper towel. Wash the lemon and cut in half, squeeze the juice from one half. Grate the duck with the other half of the lemon inside and out, salt and pepper to taste.
2. Wash apples, remove seeds, cut apples into large slices and sprinkle with lemon juice. Preheat the oven to 200 ° C.
3. Fill the duck with apple slices, chop the hole with wooden skewers. Put the duck on a baking sheet with the breast up and pour 200 ml of hot water. Bake in the oven for 2 hours, periodically turning and pouring sauce.
4. Mix honey and cognac. Turn the duck on its back, grease the breast with honey-cognac mixture and put it back in the oven for 10 minutes. 5. Before serving, remove the apples and serve them with the duck. Decorate as desired.
"HOLIDAY" CAKE WITH APRICOT JAM
Cooking time: 130 min
AT 8 PORTS:
For the test: • 1 cup of wheat flour • 1 cup of sugar • 7 eggs • 100 g of dark chocolate • 100 g of butter.
For a layer: • apricot jam. For cream: • 150 g butter • 1 cup icing sugar • 3 eggs • 50 g chocolate.
For decoration: • fresh or canned fruits • figured chocolate.
1. Separate the yolks from the proteins. Beat squirrels in steep foam. Soften the chocolate in a water bath, rub it thoroughly with sugar and butter. Beat. Continuing to whisk, introduce one yolk, and then whipped whites. Stir in the flour carefully so that the mass does not settle.
2. Heat the oven to 180 ° C. Grease the baking dish with oil, sprinkle with flour and put the dough in it. Put in the oven. Bake the cake for 30–35 minutes. Cool the biscuit and cut into 2 layers.
3. Make a cream. Grind the eggs with powdered sugar and beat in a water bath until thickened. Cool. Soften chocolate, mix with butter and beat. Beating, add the cooled egg mass into the chocolate mixture.
4. Brush the bottom cake with apricot jam, then cream. Put the second cake and coat it with jam and cream. Coat the side of the cake with cream. Garnish the cake with fruit and curly chocolate.
All photos: CFA Burda (6); Stock Food / Fotobank (3).
