Menu for the new year - 27 recipes and ideas for the festive table

New Year's Eve captivates not only with mystery and high spirits, but also with the opportunity to welcome welcome guests, to pass for a skilled and hospitable hostess. The task is difficult, but entirely feasible! The culinary overture for the festive feast will be a well-thought-out menu for the New Year. We choose simple to prepare, sophisticated in design and tasty in content dishes.

New Year's holiday menu: salads and snacks

The first glass or glass raised by the wires of the departing old year is accompanied by light and satisfying food. We prepare salads and snacks in a reasonable amount, without cluttering the table, leaving personal space for each guest.

Lavash roll with Korean carrots

Ingredients Composition:

• cheese (hard varieties) - 250 g;
• cilantro, dill - along the bunch;
• ham - 250 g;
• pita bread - 5 pcs.;
• Korean carrots - 350 g;
• mayonnaise - 150 g.

Cooking method:

1. Wash greens well, shake off water, separate hard stems (use for other purposes), finely chop.Cheese rubbed with large chips. Ham is divided into thin strips.
2. We unfold pita bread on the table, apply a fine mesh of mayonnaise, sprinkle with cheese crumbs. Spread a layer of Korean carrots and ham on top.
3. We cover the products with the second sheet of the Armenian product, slightly press down the thin layer with our palms, continue to place the filling in the same order.
4. We finish the use of all prepared products, we roll pita rolls in the form of a roll, carefully sealing each layer. We pack the product in film and send it for an hour (at night) in the refrigerator.

We cut a little obliquely a roll of pita bread with Korean carrots. We place portioned parts on serving dishes, decorating the dish with sprigs of greenery.

Original sandwiches with red caviar

Grocery list:

• curd cheese "Almette" (another grade) - 200 g;
• butter - 200 g;
• salmon caviar - 200 g;
• crackers, toasts or french bun.

Cooking process:

1. Using the classic way of decorating snacks, cut slices (up to 2 cm) of white bread, loaf or loaf, grease with butter and spread on a spoonful of caviar.
2. Holiday improvisation depends on our imagination. The delicate product can be gracefully placed on crackers. For the layer we combine fresh butter and cottage cheese, slightly beat the composition with a mixer and put it into the cooking syringe dispenser.
3. We plant portions of lush mass on a delicious base, place red caviar on top, decorate with greens.

Original sandwiches with red caviar decorated in the form of hearts, stars or Christmas trees look wonderful on the festive table. Inspiration to help you!

Classic salad "Olivier" in tartlets

The list of components:

• eggs (chicken and quail) - 3 pcs.;
• fresh cucumber;
• potatoes and carrots - 3 pcs.;
• bow feather - 6 arrows;
• chicken breast;
• green apple;
• can of peas (250 g), capers;
• cucumbers (pickled and pickled) - 6 pcs.;
• greens, sesame seeds;
• homemade sour cream - from 100 g;
• ready tartlets.

For refueling:

• half a lemon;
• yolks - 2 pcs.;
• granular mustard - 1 tbsp. l .;
• sour cream, olive oil - 50 g each;
• salt pepper.

Making a menu for the new year from cold appetizers and salads, we make a list of the ingredients necessary for them. We try to prepare most of the components on the eve of the celebration.

Cooking process:

1. Boil chicken breast with a bay leaf and peas of pepper in a separate bowl. Potato tubers (in “uniform”) and carrots - in one pan. Cook the eggs to a “cool” state in the third.
2. We divide the pickles into small, pea-sized cubes and leave them in a colander so that the glass has excess liquid.
3. We crumble fresh peeled cucumber in the same form.
4. We chop the poultry’s breast, carrots, potatoes, and shell-free chicken eggs in the same form as the other components of the dish.
5. Cut the peel from the apple, remove the stalk and seeds, cut into small cubes.
6. Cooking salad dressing. Beat mustard and yolks. Pour olive oil into the whitened composition without stopping to work with a whisk. Squeeze the juice of lemon and season the composition with salt and pepper. The resulting mixture is combined with homemade sour cream.
7. We spread the prepared products into a deep bowl, mix well. Separate part of the salad, season with the desired amount of sour cream sauce and fill the tartlets according to the number of invited guests.
8. Put the dishes with the rest of the snack in the refrigerator and use as necessary. A tasty supply will always come in handy: suddenly someone else will look at the light.

We decorate the Olivier salad in tartlets with halves of peeled quail eggs. We stick on the green feather of the onion, sprinkle with sesame seeds, spread the capers and leaves of greenery. Delight, not a snack!

Boiled pork skewers for the New Year

Essential Ingredients:

• a piece of pork - 1 kg;
• whole milk - 120 ml;
• mustard - 30 g;
• cloves of garlic;
• salt, pepper (black and red) - 1 tbsp. l .;
• bread (preferably rye);
• large cucumber;
• pitted olives - 30 g each

Cooking:

1. Wash and dry with a napkin a piece of pork (ham or neck). We make deep punctures in several places, we stuff them with garlic cloves, previously cut into thin plates.
2. Mix mustard, pepper and salt. Lubricate the meat well, wrap it in a film, leave it for 4 hours in the refrigerator.
3. We remove the workpiece, free it from packaging. We fill the syringe with milk and evenly “pump” the pickled product. We dress it with culinary thread, tightly wrap it in foil and bake it for an hour in the oven at t 180 ° C.
4. We leave the boiled pork in the oven until it cools naturally. Given the time of the process, it is better to prepare the dish in advance.
5. Appetizers start with cucumber. Wash and blot the vegetable, chop the slices. We divide the bread into squares of the same size. In the same form, we chop the finished meat.
6. We spread bread slices on a wide serving dish. If desired, grease the base with a thin layer of mayonnaise. We place one circle of cucumber on top, then a slice of meat, leaves of greens, olives or olives. We fasten the structure with skewers.

Making skewers of boiled pork is a relatively new, but very popular version of the original presentation of snacks on the festive table.

Tiffany Salad with Grapes

Product Composition:

• eggs - 3 pcs.;
• hard cheese - 120 g;
• chicken fillet - 2 pcs.;
• curry seasoning - 2 tsp;
• vegetable oil;
• walnut kernels - 60 g;
• grape berries (seedless) - 400 g;
• sour cream and mayonnaise - 100 g each

Order of preparation:

1. Cut the chicken into small pieces. Fry the meat in oil in a hot pan until cooked. Season with salt and curry. Cool the product.
2. Skip the cheese through a coarse grater. In the same way we act with hard-boiled and peeled eggs. The fruits of grapes are divided into halves.
3. We combine mayonnaise and sour cream in a bowl, slightly whip the composition.
4. We spread the cooled chicken fillet on the dish, apply a net of mayonnaise on it, sprinkle with an egg layer. Again we “draw” strips of white sauce and distribute it with a silicone spatula over the entire surface.
5. Then we spread the cheese chips, closing the placed components of the dish. We process the “hemisphere” with slices of fried walnuts and a new layer of sauce, carefully coating them with the entire surface of the salad.
6. Now we spread the grape halves, starting from the base of the product. We form a circular green "necklace".

After half-hour soaking in the refrigerator, a sumptuous cake snack is ready to appear before the guests in all its mysterious beauty.

Cod liver appetizer

Component List:

• eggs - 3 pcs.;
• sweet pepper fruit;
• cod liver - 300 g;
• mayonnaise - 30 g;
• salt, greens.

Step-by-step preparation:

1. Boil hard-boiled eggs, cool in water, free from the shell and rub with large chips. Grind cucumbers in the same way.
2. We take cod liver from the jar, dry it on paper napkins, knead it with a fork until smooth and mix together with chopped greens and previously prepared components. Put the snack on a plate in the form of a slide.
3. As the original decoration, we use the skin of green pepper. Carefully separate it from the fetus, dry it with a napkin. Now we take a hole punch, carefully pierce a thin film of vegetable and collect the circles falling out of the mechanical device. The process is a bit stressful, but the result is worth it!

We fall asleep a Christmas snack with cod liver leaves of greenery and our improvised confetti. We can not doubt - such a meal will make a real sensation at the table!

Meat dishes

We pay special attention to this section of the menu for the New Year. Elegantly decorated food on the festive table plays a solo part in the created ensemble. The possibilities for choosing delicious dishes are endless!

Chicken and mushroom julienne

Ingredients Composition:

• bulb;
• cheese (hard variety) - 300 g;
• chicken fillet;
• champignons - 600 g;
• flour - 90 g;
• homemade sour cream - 350 g;
• butter (lean and cream) - 20 g each;
• salt pepper.

Cooking method:

1. Boil the bird fillet in salted water. For flavor add a sprig of greenery, a few peas of pepper, a leaf of laurel. Cut the prepared and cooled meat into thin strips.
2. We divide the peeled mushrooms into small parts and fry in both types of oil until tender.
3. In a separate frying pan, heat the flour over medium heat and constantly mix the composition. After 3 minutes, pour in fresh sour cream, salt and pepper the resulting mixture, bring to a boil and finish cooking.
4. Place the chicken and mushrooms in a separate bowl, combine with a thick sauce and mix well. We spread the food on ceramic or metal cocotte mills and sprinkle each portion with shredded cheese.
5. We send the molds to the oven, heated to t 180 ° C. When the top layer turns into a golden molten crust, we take the food out of the oven.

Chicken and mushroom julienne has an incredibly delicate taste, it cooks very quickly, so we will certainly include a hearty dish in the New Year's menu!

French meat

Grocery list:

• a piece of quality veal - up to 1 kg;
• cheese - 200 g;
• a pineapple;
• turnip onion - 4 pcs.;
• champignons - 500 g;
• oil (olive or sunflower);
• salt, pepper, spices and seasonings.

For Bechamel sauce:

• cream - 250 ml;
• butter - 60 g;
• flour - 60 g;
• finished broth - 300 ml;
• salt, grated nutmeg.

To use white sauce “Bechamel” in New Year’s dishes has become a rule of good taste, a sign of culinary sophistication and elegance.

Order of preparation:

1. We wash the meat, dry it with paper towels and cut into portioned pieces no more than 3 cm thick.
2. We place the layers of veal in a bag, beat off, season with salt, pepper, paprika, curry, marjoram and nutmeg crumbs (on the tip of the knife). We leave the product to marinate for half an hour.
3. Peel the potato tubers and chop them into thin circles. We rub the cheese with large chips, chop the onion with ringlets.
4. We start cooking seasoning. Melt the butter in a saucepan. We do not allow it to boil, otherwise the white color will turn brown or yellow, which is completely unacceptable! Add portions of flour, constantly stirring the composition with a whisk. Within two minutes, the mixture will foam slightly (this is normal). We begin to pour the cream in a jet method, thoroughly whipping the composition. When all the lumps are destroyed, increase the intensity of heating, boil the dressing for up to 7 minutes. and turn off the fire.
5. Lubricate the baking dish, spread the plates of potatoes with an overlap, place the pickled meat on top, then the mushroom composition and onion rings. Pour the products with luxurious bechamel sauce and send for an hour to the oven, heated to 180 ° C.
6. 10 minutes before the end of the heat treatment, sprinkle the dish with cheese chips.

The meat in French is ready to become a real “highlight” of our New Year’s menu.

Oven baked beef with tomato sauce

The list of components:

• onions - 2 pcs.;
• sweet carrot;
• chili pod;
• cloves of garlic - 3 pcs.;
• beef - 1 kg;
• tomato paste - 80 g;
• vegetable oil - 30 g;
• tomatoes - 3 pcs.;
• flour - 30 g;
• mustard seeds - 1 tsp;
• salt, pepper, oregano, basil.

Step-by-step preparation:

1. We clean the onion, shred in half rings, passer to a transparent state.
2. Cut the meat into slices up to 1.2 cm thick. Bake pieces in flour, fry over high heat until golden.
3. We peel the tomatoes from the skin, chop, simmer in a separate container along with tomato paste and chopped chili.
4. We spread chopped carrots at the bottom of the form, alternating it with chopped cloves of garlic. We have fried meat on top.
5. We season the veal with spices and spices, add the fragrant rings of a transparent onion and pour in tomato sauce. Bake food for 40 minutes in the oven at 200 ° C.

The impeccable taste of aromatic and juicy beef conquers from the first tender piece. This means that the choice of meat dish was made correctly.

Bake meat with prunes

Essential Ingredients:

• cheese - 350 g;
• pork pulp - 700 g;
• mayonnaise - 300 g;
• prunes - 120 g;
• vegetable oil;
• turnip onion - 4 pcs.;
• salt, spices, spices.

Cooking process:

1. Cut the prepared piece of meat into layers up to 1 cm thick. Dry the slices with napkins, rub with salt, pepper, spices and leave for an hour in this condition.
2. Fill the prunes with warm water, stand for a quarter of an hour, then cut into slices.
3. We process the form with lean fat, spread the pieces of pork and grease them with mayonnaise. On top we have a layer of dried fruits and chopped onion rings. Once again, we “portray” a net of white sauce and finish the decoration of the dish with shredded cheese.

We send meat with prunes for 50 minutes to the oven (180 ° C) and prepare him a place of honor on the festive table.

Skewered Chicken Skewers

Product Composition:

• cloves of garlic - 4 pcs.;
• mayonnaise - 150 g;
• bulbs - 2 pcs.;
• chicken legs - 6 pcs.;
• salt pepper.

Cooking Technology:

1. We use prepared parts of the bird without skin. Place the bone-free meat in a bowl, fill with mayonnaise, add chopped onion rings, salt and pepper. We distribute the marinade over all pieces of chicken and leave the product for 4 hours in a fragrant composition.
2. Immerse wooden skewers for 30 minutes. into the water, after which we put meat portions on sticks, alternating them with onion slices. We put kebabs on a wire rack, under which we substitute a baking tray for collecting fat.
3. Bake food in the oven for 30 minutes. at t 220 ° C. After 15 minutes we turn skewers for uniform heat treatment of the product on both sides.

The original meat dish is served with fragrant golden onions and fresh herbs.

Baked Chicken

Component List:

• carrot, onion, tomato, sweet pepper;
• not very large chicken;
• cloves of garlic - 4 pcs.;
• laurel leaf, salt, pepper, seasoning for chicken, greens.

Cooking:

1. We prepare the prepared carcass of the bird into portioned parts. We process them with salt, pepper, chopped garlic and favorite seasonings. We leave the product for half an hour in a spacious bowl.
2. In the meantime, peel and wash the vegetables, cut them into any shape in small pieces.
3. We spread the parts of the bird in a 3-liter jar, alternating the meat with the vegetable composition. Do not load the container to the very neck, as the juice released from the placed products can overfill it and deprive the bird of juicy qualities.
4. Cover the jar with foil. So that the glassware does not crack and warms up gradually, we put it in a cold oven. Cook for 40 minutes at 180 ° C.

The composition of vegetables indicated in the recipe above is indicative. We complement the components according to our own preferences - it will be delicious anyway!

Lenten menu for the festive table

The generous reception of guests on New Year's Eve means not only a tasty and plentiful treat, but also a manifestation of concern for the gastronomic preferences of the participants in the celebration. We include in the lenten menu dishes prepared from products of plant origin.

Monastery Salad

Ingredients Composition:

• carrot;
• champignons - 500 g;
• onions - 2 pcs.;
• cucumbers (pickled or pickled) - 2 pcs.;
• vegetable oil and mayonnaise - 40 g each;
• canned corn - 50 g;
• salt, dill.

Order of preparation:

1. I wash the rice well and boil until ready (up to 30 min.).
2. We clean vegetables and mushrooms. Coarsely rub the carrots and chop the onions into cubes. We send the products to the pan with oil and pass them for 10 minutes. over medium heat.
3. We divide the mushrooms into small pieces, add to the vegetables. After evaporating the mushroom juice, fry the components until golden brown.
4. Finely chop the pickled cucumbers and put in the bowl. Add the corn (without liquid) and cooked mushroom composition. Season the dish with salt, pepper and lean mayonnaise in the desired quantity. Stir the appetizer.

We spread the Monastyrsky salad in serving dishes, sprinkle with chopped herbs, decorate with whole pickled mushrooms. Tasty, bright, appetizing!

Vinaigrette in tartlets

Grocery list:

• carrot;
• pickled cucumbers - 3 pcs.;
• beans - 100 g;
• beets (not very large) - 2 pcs.;
• potatoes - 3 pcs.;
• bulb;
• green apple;
• homemade salted cabbage - 200 g;
• onion feather, fresh herbs;
• regular sugar, mustard - 20 g each;
• vegetable oil - 30 g;
• tartlets.

When buying beets, we select exclusively a sugar variety. In any vinaigrette, this vegetable is of paramount importance. If you are not lucky, you can irreparably ruin the dish.

Cooking method:

1. We leave the beans overnight in water, and then boil until soft.
2. Boil sweet beets in a separate bowl, cook potatoes and carrots together in a different container.
3. We clean the cooled vegetables and cut into small cubes.
4. We chop the beets, put in a plate and pour oil. This ingredient is added to the salad last so that the rest of the products retain their bright colors longer.
5. We combine the prepared products in the bowl, spread the beans, as well as finely chopped apples peeled from the skin and seeds.
6. We mix in a bowl of vegetable oil, mustard and sugar, slightly salt and pepper the resulting composition. We season the dish with spicy sauce just before serving.

It remains to spread the vinaigrette in tartlets, sprinkle with chopped herbs and arrange beautifully on holiday dishes.

Ratatouille in the oven

The list of components:

• zucchini and eggplant - 2 pcs.;
• cloves of garlic - 3 pcs.;
• tomatoes - 4 pcs.;
• vegetable oil - 60 g;
• salt and herbs (½ tsp).

Products for sauce:

• tomatoes - 500 g;
• Bulgarian pepper - 2 pcs.;
• turnip onions;
• oil (olive, sunflower) - 40 g.

Cooking process:

1. We cleanse the sweet fruits from the seeds and bake for half an hour in the oven (220 ° C). We place the blanks in a plastic bag so that they become softer when exposed to steam.
2. Tomatoes (500 g) are poured with boiling water, then dipped in cold water, remove the skin and chop the pulp into cubes.
3. Sauté the chopped onion in a saucepan to a mild state, add the tomatoes and simmer the products together for 10 minutes. We put finely chopped peppers, salt and parsley to them. If desired, attach a spoonful of ketchup and hot chili. After 5 minutes the sauce will be ready.
4. We spread the tomato mass in a heat-resistant form. On top we have interspersed circles of eggplant and zucchini. Lubricate vegetables with a mixture made from chopped garlic, herbs and 100 ml of vegetable oil.
5. We send the container for 1 hour to the oven (180 ° C) in a foil-covered state. After 30 minutes, remove the paper and appetizingly brown the food.

Ratatouille in the oven gained its best qualities. We decorate the dish with fresh herbs and serve hot.

Lenten casserole with mushrooms

Essential Ingredients:

• champignons - 500 g;
• potatoes - 1 kg;
• carrot;
• a mixture of frozen vegetables - 300 g;
• bulb;
• cloves of garlic - 3 pcs.;
• lean oil;
• salt, herbs, pepper.

Step-by-step preparation:

1. Boil peeled potatoes in salted water, chopped into small pieces. We merge half the liquid from the pan, make thick mashed potatoes from the finished tubers.
2. We chop the carrots with straws, onions in small cubes, and divide the mushrooms in the form of thin plates. Fry all the ingredients in a pan with lean fat until fully cooked.
3. Oil the baking dish. We spread half the amount of mashed potatoes, distributing them evenly over the container. Next, place the mushroom mass. We complete the design of the dish with the second part of the potato composition.
4. We level the surface of the “composition” with a spoon and send it to the oven for 20 minutes (180 ° C).

The lean casserole with mushrooms turned out to be so tasty, beautiful and appetizing that it would give odds to other quick (and not only) food, no matter how richly it was decorated.

Olivier for those who fast

Product Composition:

• potato - 4 pcs.;
• pickles - 4 pcs.;
• bulb;
• canned peas and beans - 1 can each;
• lean mayonnaise - 250 g;
• salt pepper.

Cooking process:

1. Wash, clean, boil carrots and potatoes. Cut the cooled products in the manner described in the recipe for a classic salad Olivier.
2. Similarly, "deal" with crispy cucumbers. We collect all the components in a spacious bowl.
3. We merge the marinade from the beans and peas, arrange a small cold shower for the bean grains and send it to the rest of the ingredients.
4. Season the dish with salt, pepper, high-quality mayonnaise and mix everything well. Serve the appetizer in a deep bowl or portioned vases.

As you can see, Olivier Lenten Salad has successfully competed with its usual New Year's brother.

Mushroom and Bean Salad

Component List:

• champignons - 500 g;
• a can of canned beans;
• cloves of garlic - 4 pcs.;
• turnip onion - 2 pcs.;
• vegetable oil - 100 g;
• soy sauce - 20 ml;
• salt, young greens.

Cooking:

1. We clean and wash fresh mushrooms, dry, cut into plates or cubes.
2. We shred the onions in half rings, pass in oil, add the champignons and continue heating. After the evaporation of the liquid, fry the products until golden brown.
3. Drain the sauce from the jar with red beans, spread the beans in a serving dish. We attach the cooled mushroom composition and crushed garlic cloves. Season the appetizer with soy sauce, pepper and salt. The last component we use is limited, since it is enough in soy seasoning.

Salad with mushrooms and beans should be slightly infused in order to fully convey the taste of all the combined products.

New and interesting side dishes

The word garnir, which today means the food that accompanies the main course, is translated from French as decoration (filling). Given the solemnity of the moment, we include in the menu for the new year something unusual, spicy, original.

Rustic potatoes

Ingredients Composition:

• oil (olive or sunflower) - 100 g;
• tubers of young potatoes - 1 kg;
• crushed garlic, curry - 1 tsp;
• salt pepper.

Cooking method:

1. Root crops are well washed and dried with paper towels. Divide into 4 or 6 parts, depending on size, mix with fresh oil, pepper, salt, curry and crushed garlic.
2. We process the baking sheet with aromatic vegetable fat, put the potato wedges a little further apart and send it to the oven for 40 minutes (t = 180 ° C).
3. Bake slices until crispy golden crust appears.

Potatoes in a rustic way, exuding a delicious aroma of spices and spices, as if brought us back to the distant days of the Russian feast, where everyone had fun, and the feast was a mountain.

Rice with vegetables on the side dish.

Ingredients Composition:

• green peas, grain of young corn - 2 cups each;
• rice - 200 g;
• bulbs - 3 pcs.;
• carrot;
• vegetable oil;
• sweet pepper - 2 pcs.;
• salt, spices, herbs.

Cooking method:

1. I wash the rice thoroughly, place it in a pan with salted water, cook for 10 minutes from the beginning of the boil.
2. Peel the onions and carrots, cut into cubes. We extract seeds from peppers, and my flesh, chopped in the same way. We pass the vegetables in oil until soft (about 7 minutes).
3. We take peas with corn from the freezer, rinse under running water and add to the vegetables. Season the food with salt, pepper and your favorite spices. Continue cooking for another 3 minutes.
4. We attach the rice thrown onto a sieve to the products, mix the components and heat over low heat for 15 minutes.

Serve rice with vegetables on the side dish, sprinkling the dish with chopped herbs.

Hot salad with mushrooms

The list of components:

• lettuce leaves - a bunch;
• mustard seeds - 15 g;
• sweet pepper - 2 fruits;
• red onion - 2 pcs.;
• beans - 50 g;
• champignons - 400 g;
• lean oil;
• vinegar (9%) - 20 g;
• thyme, Adyghe salt (seasonings with garlic and spices).

Order of preparation:

1. We leave the beans in water for several hours or overnight, then boil until soft.
2. My peeled mushrooms. We do not hold in liquids for a long time, as they quickly absorb water, losing their excellent taste. Cut the mushrooms into small cubes, put them in a dry frying pan and heat over medium heat.
3. When the liquid released from the mushrooms evaporates, pour a little oil and fry the product until golden brown. Then add the finished beans and multi-colored peppers cut into strips (seeds removed). Mix the ingredients and simmer for another 3 minutes.
4. Shred the red onion, season it with vinegar and the same amount of water. Leave to marinate for 5 minutes. During this time, the characteristic bitterness of the vegetable will also go away.
5. We attach onion slices to the main composition, mix the products, season with thyme, Adyghe salt and mustard seeds. Finish the cooking.

We line the plate with lettuce leaves, spread a hot side dish with mushrooms on top, enjoy the incomparable taste of the dish!

Broccoli in batter

Required Products:

• egg;
• head of broccoli;
• vegetable oil - from 200 ml;
• mineral water - 100 ml;
• clove of garlic;
• baking soda or baking powder - 6 g;
• flour - 100 g;
• salt pepper.

Cooking process:

1. We disassemble the head of cabbage for inflorescences and boil 10 minutes after the boil begins. Drain the liquid, immerse the broccoli in very cold water for 2 seconds, and then leave it on a plate. With this technique, the product will retain its bright color.
2. Separate the egg white from the yolk and beat until solid peaks. Combine the yolk with chopped garlic, flour, mineral water, soda (baking powder), salt and pepper. Thoroughly mix the mass until the consistency of sour cream, after which we introduce the protein part. After a minute we get a light and airy dough.
3. We heat the oil in a saucepan, dip each inflorescence in batter and fry until tender rosy. For these purposes, it is best to use a deep fryer.

Broccoli in batter turned into a fragrant "bouquet" of golden inflorescences. Great decoration for the New Year's table!

New Year's drinks

Warming and amusing, warm and icy, sweet and slightly tart drinks will certainly be included in the menu section, regardless of whether we are organizing a home holiday or going to celebrate the corporate new year.

Cocktail "Polar Bear"

Ingredients Composition:

• rum and vodka - 125 ml each;
• whole milk - 500 ml;
• fresh cream - 225 ml;
• eggs - 6 pcs.;
• sugar syrup - 100 ml;
• grated nutmeg - ½ tsp.

Cooking:

1. Combine the yolks with proteins, combine with the aromatic syrup, pour in alcoholic beverages.
2. Separately, whip the cream, add whole milk in a jet manner and mix the ingredients thoroughly.
3. We complete the culinary composition with the addition of processed mixer proteins converted into lush foam.
4. Shake the strong drink again, pour it into the glasses and sprinkle each serving with a pinch of grated nutmeg.

The Polar Bear cocktail is not only “fluffy” like its namesake, but also as heavy - it beats on the spot. So, do not get carried away by the delights of delights!

New Year Mulled Wine

More materials: mulled wine - a home-made recipe

Grocery list:

• quality honey - 30 g;
• filtered water - 200 ml;
• apple drying - 30 g;
• white wine ("Tamyanka") - a bottle;
• slices of juicy orange - 2 pcs.;
• clove buds, cardamom - 2 pcs.;
• vanillin stick;
• star anise - 2 pieces;
• regular sugar - 25 g.

Cooking process:

1. We combine drinking water, wine, other spices and spices specified in the recipe in an enameled pan. Add the sliced ​​semicircles of the citrus fruit along with the peel. Fragrant honey and regular sugar follow.
2. We start heating over low heat and bring the composition to t = 40 ° C. If desired, pour 50 grams of cognac, a good balm, brandy or whiskey. It all depends on the tastes of the guests and the goals of drinking a laughing drink.

We give New Year's mulled wine a quarter of an hour for the final formation of “shock force” and proceed to the tasting!

Ice Cream Milkshake

The list of components:

• ice cream sundae - 500 g;
• purified water - 250 ml;
• freshly ground coffee - 2 tsp;
• quality honey - 40 g;
• whole milk - 2 l.

Order of preparation:

1. We chop the ice cream briquette into small pieces, let the beloved delicacy melt a little.
2. Melt aromatic honey in a water bath, then cool.
3. Pour whole milk into the mixer bowl, add coffee, ice cream and cooled honey. We turn on the unit and beat the composition to a lush foam. Pour into pre-prepared tall glasses.

We decorate a milkshake with ice cream grated dark chocolate and a handful of colored marshmallows in caramel glaze.

The choice of drink decor and containers for it is unlimited.

Fake champagne

Essential Ingredients:

• quality honey - 300 g;
• regular sugar - 300 g;
• purified water - 2 l;
• ginger, grated nutmeg, cloves, cinnamon, cardamom - 5 g each.

Cooking Technology:

1. We fill the pan with bottled water, heat to a boiling state. Add regular sugar, aromatic honey and spices, boil the ingredients for 15 minutes.
2. Pour the chilled composition into clean bottles and throw several raisins in each container.
3. We tightly cork glass containers, send them for 2 to 3 weeks in the refrigerator to gain "effervescent" properties.

Although we have prepared fake champagne, but his taste is really amazing!

Strawberry Apricot Smoothie

Grocery list:

• canned apricots - 4 cups;
• aromatic honey - ½ cup;
• apricot nectar - 1.2 kg;
• frozen strawberries - 2 cups.

Cooking:

1. Put the pitted apricots in the blender bowl. Add nectar, honey and a few ice cubes.
2. We break down the components to obtain a uniform mass. We attach the frozen strawberries and continue the process for a few more seconds.

One would like to call a strawberry-apricot cocktail - “For lovely ladies”!

French writer L. Vovenarg said that the table is the only place where people are not bored from the very first minutes. Our menu for the New Year is made with love and we understand that a magical night must certainly be filled with sincere joy and boundless fun.