As everyone already knows, the coming 2019 will be held under the sign of the Yellow Earth Pig. And therefore, according to the already established tradition, we began to take this fact into account when preparing for the solemn day.
We are trying to find out better what to expect from the coming period. We read horoscopes, trying to figure out how the Symbol of the next 365 days can affect our lives. And of course, we first of all prepare for the holiday, taking into account what the Master of the Year loves! To appease him, and so that he can help make the next part of our lives successful in all respects!
And for this we select the appropriate festive outfit for ourselves. We buy necessary and beautiful gifts for friends and relatives, and of course we lay out a beautiful festive table.
And there is not a single housewife or owner who would not ask himself the question “What to cook for the holiday table?” After all, this question is by no means rhetorical. On December 30 and 31, we will all put on aprons and settle down in our kitchen for a long time. After all, you need to have time to prepare appetizers, salads, main courses, and desserts.
And in order not to forget anything, and not to prepare anything unnecessary, you need to make a menu in advance. It will help you plan what you need to buy. Purchase items that can be stored for a long time in advance, and perishable food buy it the day before.
When creating a menu for the Year of the Yellow Pig, you need to take into account some features. Let's look at the wishes for the holiday menu.
- Firstly, Pig is an omnivore, which means we will prepare dishes that are completely different and tasty.
- secondly, the Pig doesn’t mind different types meat, and he will be happy with beef, lamb, chicken, fish and seafood. Do not forget that we do not serve pork in any form this evening.
- Thirdly, the image of the Master of the Year in the design of dishes will be very useful.
- fourthly, the bright, colorful design of the dishes will please Piggy. Who would refuse when such a holiday is organized in his honor?
- fifthly, dishes should be homemade, tasty and prepared with love. It is always more pleasant to deal with a calm domestic Boar than with a hungry, angry boar.
- sixth, do not abuse strong drinks. Otherwise, you might accidentally fall asleep at the table, burying your face in the salad. And then everyone won't be the best in the best possible way compare you to a Pig!!!
However, you can spend the outgoing year with dignity. To say thank you to the owner of the passed part of life is to thank the Yellow Dog for all the good things that she has done for us. Therefore, you can carry it out by making a small salad with her image.
Here are the main wishes for the menu. If you manage to follow them, it will be just great! The Boar and the Pig will not ignore this. They will understand that we show this respect and honor to them.
Well, it’s good for us too. We also want our holiday table to be beautiful and tasty, “at home”, set. Therefore, in this our desires coincide with him!
Let us offer you options for dishes from which you can create an excellent menu for your table without special troubles and long searches.
The menu, as it should be, includes appetizers and salads (and pay attention to the link that will take you to the most beloved and most in demand - there are a lot of them there!).
The main courses are presented with recipes for delicious and beautifully executed meat, fish, and duck.
I also paid a lot of attention to desserts and drinks. After all, we are preparing for a real big holiday. Therefore, we need to think about everything!
For the holiday table we usually prepare several different options appetizers, set out meat, fish and vegetable plates, prepare two or three salads, one main hot course and dessert, it could be a cake, mousse, jelly, soufflé. Pies are often baked, dumplings are molded and boiled. Alcoholic and non-alcoholic cocktails, strong alcohol.
Of course, all the dishes cannot be covered in one article, but let’s look at at least some of them, the most delicious and beautiful.
Profiteroles with cream cheese and salmon
We will need:
- creamy cottage cheese— 300 gr
- cream 35% -50 ml
- lightly salted salmon - 300 g
- red caviar - for decoration
- dill - bunch
- salt, pepper - to taste
Preparation:
1. Profiteroles can be baked in advance, or you can purchase ready-made ones.
2. Creamy curd cheese can be used from Hohland or Almette brands. Beat cheese with cottage cheese. Add chopped dill, leave a little for decoration, salt and pepper to taste. Beat until smooth.
3. Cut off the tops of the profiteroles. Using a pastry bag, fill them with the mixture.
4. Thinly slice the salmon (salmon can also be used) and roll into a rose shape.
5. Garnish the appetizer with red fish, red caviar and herbs.
It turns out beautiful, tasty and quick snack, which will certainly please your guests.
The same snack can be prepared using tartlets. And instead of red fish, they can be decorated with boiled shrimp.
Shells with red and black caviar
We will need:
- black caviar - 0.5 cans
- red caviar - 0.5 cans
- large shells - 100-150 g
- cucumbers, tomatoes, herbs - for decoration
Caviar is always welcome on any holiday table. And therefore it is advisable to have it in some dishes. And here is one of the options. But instead of the usual laying it out on a piece of loaf, you can improvise a little and serve the caviar in this form.
Since everything is clear here without words, we will not describe the entire process. Well, everyone understands that the shells need to be boiled first and then cooled.
Julienne with meat and mushrooms
Well, what would a winter holiday be without julienne. Classic version involves preparing it with chicken fillet, but we can also cook it with meat.
We will need:
- boiled meat - 500-700 gr.
- fresh champignons - 250 gr. (or other mushrooms)
- onions - 2-3 pcs.
- cheese durum varieties- 150-200 gr.
- butter - 2 tbsp. l.
- vegetable oil - 1 tbsp. spoon
You can choose any of the recipes to suit your taste. Both of them are tasty and beautiful, so both of them can be easily cooked. The recipes are proven and they will not let you down.
Curd and cheese spread “Snowman”
How can December and January do without your favorite winter characters? Therefore, we are preparing delicious snack"Snowman". This option will not leave either adults or children indifferent!
We will need:
- cottage cheese - 150 gr
- processed cheese - 1 piece
- boiled eggs - 3 pcs
- butter - 50 g (2.5 tablespoons)
- mayonnaise - 2 teaspoons
- walnuts - 1 tbsp. spoon
- French fries, black bread, cracker and bell pepper - for decoration
- garlic - 1 piece
- dill - for decoration
- salt - to taste
Preparation:
1. Boil the eggs and cool. Separate the whites from the yolks.
2. Grate the yolks and one third of the processed cheese chilled in the freezer onto fine grater. Grind the nuts using a mixer. Add mayonnaise and mix.
3. Wet your hands in water and form balls from the yolk mixture.
4. Grind the cottage cheese and remaining cheese through a sieve, add chopped garlic and butter. Add salt to taste and stir.
5. Stick around curd mass yolks and form a snowman.
6. Grate the whites on a fine grater. You can additionally stick them around the snowman, or you can put them on a plate, making improvised snow out of it.
7. Cut out hats from black bread. From vegetables - eyes and mouth. Fry the French fries and make handles. Decorate. Place cookies on a circle.
You can decorate a snowman using boiled carrots. A bucket hat can be cut out of it, just like a nose. You can make twig handles from dill.
How to beautifully decorate meat, fish and vegetable plates
The next topic is the design of meat, fish and vegetable plates. Of course, every housewife has experience in decorating such plates. But you can pick up some ideas from others.
Here's an example of how you can decorate a fish plate.
How do you like meat plates?!
A vegetable plate will also come in handy. With it, the table always becomes especially bright and festive, as well as creating a festive mood.
Okay, we did it. Let's move on to salads.
But you can’t just bake the fish. Many people like to cook fried fish for the holiday table.
Fish in batter “Delicious”
This fish can be served both hot and cold. And believe me, despite the abundance of dishes and snacks, such a fish will simply fly apart in one or two minutes.
We will need:
- fish (any) - 1 kg
- lemon - 1 pc.
- salt, pepper - to taste
- vegetable oil - for frying
For the test:
- light beer - 1 glass
- egg - 1 pc.
- sour cream - 1 tbsp. spoon
Preparation:
1. Separate the fish from the bones or use ready-made fish fillet. Sprinkle it with lemon juice, salt and pepper. Leave to marinate for 30 minutes.
2. Prepare the dough. Mix beer, egg, sour cream. Slowly add flour, mixing the contents. The dough should be quite thick and should not drip when you dip the fish in it.
3. Heat oil in a frying pan and fry the fish in batter.
It’s not for nothing that the dish has its name. The fish really turns out delicious. And it’s not difficult to prepare!
This recipe is a beer batter, but it is made with separately beaten whites and yolks. There is also a video on how to prepare it.
Well, a lot of recipes have already been written, it’s time to move on to desserts. Over the course of the year, we collected various desserts on the blog pages, cooked according to them, and ate them with great pleasure. Let's repeat some of them, especially since they are world famous and loved.
Fruit and berry jelly cake without baking “Winter Snowdrift”
A delicious cake that, despite the abundance tasty food in winter magical night, will not go unnoticed.
Berries and fruits can be used according to the season, whatever you want!
We will need:
- banana - 1 piece
- kiwi – 1 piece
- peaches – 2 pcs.
- apricots – 5-6 pcs.
- strawberries – 0.5 tbsp
- raspberries – 0.5 tbsp
- sour cream – 0.5 l
- gelatin – 3 tbsp. spoons (30 g)
- sugar – 1 glass
- biscuit -250-300 gr
Preparing such a cake cannot be called difficult. It is prepared with great pleasure, as well as eaten. This is why you want to make this cake again and again.
The only difficulty is that you have to wait the whole night for it to harden. And when he stands in the refrigerator and teases with his appearance, it is simply impossible to bear! I really want to try it as soon as possible. The difficulty of preparing such a cake before the holiday may lie in the fact that it may simply not last until the magical winter night. Especially in those families who have already prepared it.
The cake is delicious and light at the same time. White and just perfect for winter holiday. That is why it received such a name - “ Winter snowdrift" We put a big fat check mark next to this recipe. And those who want to check this box, go to the page with the recipe, that’s what it’s called
Dessert Eton Mess with berries and cream
We will need (for 6 servings):
- cream (33%) - 750 ml.
- raspberries or strawberries - 300-400 gr
- soufflé (or meringue) 200 gr
- mint for decoration
- red currants - for decoration
This dessert will take the most worthy place on your holiday table!
Dessert “Sweet Christmas tree”
We will need:
- butter - 250 gr
- powdered sugar - 500 gr
- milk - 5-8 tbsp. spoons
- vanilla - on the tip of a knife
- salt - a pinch
- food coloring Green colour
For cupcakes (22-24 pieces):
- flour - 3 cups
- water - 2 glasses
- sugar - 1.5-2 cups
- cocoa - 6 tbsp. spoons
- vegetable oil -3-4 tbsp. spoons
- vinegar - 1.5-2 tbsp. spoons
- soda -2 teaspoons
- salt - 1 teaspoon
- vanilla sugar- 2 teaspoons
Filling, decoration:
- strawberry
- packaging of M&Mdens dragees
Preparation:
1. Remove the butter from the refrigerator in advance so that it becomes soft. Beat it with a mixer into a thick white mass. Add powdered sugar, vanilla, salt, food coloring and beat everything until homogeneous mass.
2. Add milk, first 5 tablespoons, beat, and gradually add more to achieve the desired cream consistency. Ready mass beat for 5 - 7 minutes.
3. For the muffins, mix flour, sugar, cocoa, soda, salt and vanilla sugar. Sift through a sieve, preferably twice.
4. Pour in vinegar and stir with a fork. Then butter, and mix again with a fork. No need to beat!
5. Pour in water and continue whisking with a fork until smooth. Do not beat!
6. Place the dough in molds and bake for 30 minutes at 180 degrees.
7. Now let's start decorating. Grease the cake with cream and place the berry in the center so that it stands stable.
8. Place the cream in pastry bag with the smallest nozzle in the form of an asterisk.
9. Starting from the bottom, we form spruce branches from the cream. To do this, you need to place the end of the nozzle against the berry and squeeze out the cream about 1 cm. After you stop pressing, remove your hand. And we do the same for the next branch.
We arrange the branches in a checkerboard pattern in relation to the bottom row.
10. Decorate Christmas trees with jelly beans and star-cookies.
This dessert is enjoyed by both adults and children. It is very tasty and, without a doubt, festive! Prepare it and please yourself and your loved ones.
Well, the last topic is drinks! What would a holiday be without them!
Cocktail “Homemade Baileys”
We will need:
- egg yolks - 5 pieces
- sugar - 1 glass
- condensed milk without sugar - 1 can
- vodka – 200 ml
- instant coffee - 1 tbsp. spoon
Preparation:
1. To prepare a cocktail you only need fresh eggs. Wash them with soap and dry them with a paper towel. Separate the yolks from the whites.
2. Grind the yolks with sugar. Toss with condensed milk.
3. Dilute instant coffee in vodka.
4. Combine the two mixtures into one using a mixer. Pour into a bottle. Homemade Baileys is ready! You can't tell it from the real thing! Yes, and it is made only from one natural ingredients!
Cocktail “Royal Delight”
We will need:
- blackcurrant liqueur – 10 ml
- dry champagne - 100 ml
In the absence of blackcurrant liqueur, it can be replaced with any other berry liqueur.
Preparation:
Pour liqueur into a champagne glass. Then pour champagne. Decorate the rim of the glass with strawberries or a slice of orange. You can add ice cubes.
Cocktail “Azure Blues”
We will need:
- white rum - 1 part
- orange juice - 2 parts
- pineapple juice - 2 parts
- juice of half a lime
- fresh mint
- crushed ice
Preparation:
Mix all ingredients using a shaker. Pour into a tall glass, add crushed ice, garnish with mint leaves.
We all had adult cocktails. But you also need to prepare a delicious children's cocktail. And I have one in mind.
Children's cocktail "Morozko"
We will need:
- ice cream of three different varieties
- cream
- mineral water
- sugar
- lemon juice
Preparation:
1. Dip the edge of the glass in lemon juice. Dip it in sugar so that the edge of the glass becomes slightly “snowy.”
2. Carefully place 1 full tablespoon of different ice cream into a glass. You can use vanilla, strawberry, pineapple, pistachio. The main thing is that each of them has its own taste.
3. Pour cream up to half a glass. Mix gently with a spoon.
4. Top up mineral water, but so that the glass is only 3/4 full. A foam should form.
Children love this cocktail very much. So be prepared for them to ask for more!
As you can see, there were quite a lot of ideas for the holiday menu! But a lot is not a little! It's always good to have a choice. And in today's material you can choose a recipe for every taste. There are appetizers, salads, main courses, desserts, and even cocktails.
All recipes have been tested and should not let you down! All I can do is wish you a good mood!
Happy New Year! And let your holiday table be the best!
Birthdays, February 23, March 8. 1st of May, New Year, family holidays are a reason to set the table. All self-respecting housewives try to please their loved ones and friends a variety of dishes. Of course, every cook has his own signature recipes. But sometimes you want to cook something new and unusual. In this article I publish an approximate holiday menu of 14 simple but tasty and original dishes, which may lead you to own ideas. And for dessert you can bake something extraordinary.
Salads and snacks without eggs
Puff salad with pineapples
Products:
- 6 items boiled potatoes;
– a can of pineapples approximately 560 grams;
– 3-4 cloves of garlic;
– hard cheese about 300 grams;
- mayonnaise.
Preparation:
Mix mayonnaise with garlic squeezed through a press. Rub boiled potatoes on a coarse grater, add salt. Place the layer on a flat dish. Spread mayonnaise-garlic sauce. Place sliced pineapples on top. Lubricate with sauce too. Sprinkle grated cheese on top. Simple but very delicious salad ready. You can arrange it as in the picture.
For a simple salad that even a beginner in cooking can handle, see.
Black bread croutons with herring mousse.
The mousse itself can be prepared in advance, but the croutons (croutons) will have to be made immediately before serving.
Ingredients for 4 slices of Borodino bread:
– 1 herring fillet or half whole herring:
– 2-3 pieces of green onions;
– processed cheese;
– 2 boiled carrots;
– ground black pepper;
– 4 slices of black bread.
Preparation:
Cut off the crusts from the bread and place in an oven preheated to 180 degrees to dry. This will take 5 – 7 minutes.
Cut the herring and onion into small pieces. Carrots and processed cheese grate on a coarse grater. Place everything in a blender, add pepper and mix well. Don't have a blender? Use a meat grinder, just insert a fine mesh. Was the mousse a bit dry? It depends on the herring. Add a tablespoon of mayonnaise or vegetable oil and mix well.
Using two spoons, carefully form the mousse and place on the croutons. You can garnish with dill and leeks or as you wish.
Pancakes with salmon.
Products:
For pancakes. 
– flour 400 gr;
– eggs 2 pcs.;
– milk 1 liter;
– vegetable oil 2 tablespoons;
– a pinch of salt;
– vanillin.
For filling.
– lightly salted salmon about 100 g;
– hard cheese, also about 100 g;
– pickled cucumbers 2 pieces;
– mayonnaise 2 tbsp. spoons;
– ground black pepper;
– green onion feathers.
Preparation:
If you know how to bake pancakes, you can make them according to your own recipe. And for the rest I will continue. If you have a blender, place all ingredients in a bowl and mix thoroughly. If not, use a whisk or fork. First mix the eggs, then add milk and all other products except flour, mix well. Then add flour little by little, mixing the dough thoroughly so that no lumps form.
Don't forget to heat the pan well and grease it with oil.
I think that for the holiday it is better to bake intricate pancakes in the shape of snowflakes. This is done quite simply. Pour the bulk of the pancake into the middle of the frying pan, and, turning it slightly, let the dough spread a little.
Then you scoop some dough into a spoon and draw patterns around it. You can put the dough in a small plastic bottle and draw from it. This is somewhat more convenient, but more dough is consumed.
When all the pancakes are ready, cover them with a plate or cling film to soften them.
In the meantime, let's start with the filling. Cut the salmon into small squares. Grate the cheese on a fine grater. Finely chop the pickles too. Pepper, add mayonnaise and mix everything.
Divide the onion into feathers and steam with boiling water to make them more elastic.
Place a tablespoon of filling in the middle of each pancake, form a bag and carefully tie with onion feathers. During this procedure, it is better to involve your children or husband, let them also take part in the preparations for the holiday.
These bags are served cold, but if you are making them on the eve of the holiday, it is better to heat them in the microwave for a few seconds so that the pancakes are not too hard.
Meat rolls with cucumber and mustard.
Products:
– pork 400 grams;
– pickled cucumbers 2 pcs.;
– red onion 1 pc.;
– mustard beans 2 tbsp. spoons;
- salt pepper;
– flour for breading.
Preparation: 
Cut the meat into thin slices, cover with film and beat well, add salt and pepper. Cut the cucumbers and red onion into strips. Place grain mustard, slices of cucumber and onion on each piece of meat.
Roll into rolls and secure with toothpicks to prevent them from unraveling. Gently roll in flour. Place first, seam side down, in a well-heated frying pan with vegetable oil. Fry on all sides until golden brown crust.
Cut the finished rolls in half at an angle of 45 degrees. Drizzle with Lazy Tartar Sauce.
Lazy Tartar Sauce
Products: 
– pickled cucumbers 2-3 pcs.;
– a head of red onion;
– garlic 2-3 cloves;
– half a bunch of parsley;
- salt pepper;
– mayonnaise 2 tablespoons;
– grainy mustard.
This sauce is prepared very simply, and most importantly, quickly, but it requires a blender. Chop all the ingredients, place everything except the mustard in a blender and blend until smooth. Now add mustard to taste and mix with a spoon. You can, of course, chop everything finely, but this will take time, and during the New Year's troubles, this is precisely what is missing.
Herring under a fur coat in a roll
Products:
– herring – 1 pc.;
– potatoes – 4 pcs.;
– carrots – 1 pc.;
– beets – 1 pc.;
– mayonnaise – 200 g;
– onion – 1 pc.;
– vinegar for pickling onions.
Preparation:
Pre-cut the onion randomly and marinate in vinegar for 2-3 hours. But you can put it raw, at your discretion.
Boil potatoes, carrots and beets, cool, peel and grate or cut into small cubes.
Peel the herring, separate from the bones, cut small pieces.
It is better to squeeze the beets through cheesecloth to remove excess moisture. If your carrots are also juicy, then it is better to squeeze them.
To make the roll, spread it out on the table. cling film, cut plastic bag or foil, whoever has what. Mix beets with mayonnaise and spread evenly onto film. Cover again with film and compact the layer thoroughly. Remove this top film. You can salt the beets a little. Try to make each subsequent layer slightly narrower in width than the previous one. We do the same with carrots, only now we spread them on the beets. The third layer is potatoes with mayonnaise, spread on the carrots. Don't forget to salt it. Next we put the onion, if you pickled it, you need to let it drain so that it is not too wet. And the last layer is herring. It is better to lay it not over the entire surface of the roll, but as a long log in the middle. We compact all layers in the same way using cling film.
Carefully roll the roll around the herring log. We compact the edges well. Wrap it in the same film. We put the appetizer in the refrigerator until guests arrive. Before serving, remove the film and cut into portioned pieces.
Snack “Callies”
Products: 
– 100-200 gr. ham or any boiled sausage;
– 100 gr. any cheese or fat cottage cheese, it needs to be salted;
– 1 carrot;
– 2 cloves of garlic;
-mayonnaise.
Preparation:
Grate the cheese and carrots on a fine grater. Squeeze the garlic through a press. Mix everything and season with mayonnaise. If you use cottage cheese, the taste will be different. I usually make half with cottage cheese, half with cheese.
Cut the sausage or ham into thin slices. Roll up into a ball and secure with toothpicks to prevent them from unrolling. Fill with salad. Garnish with herbs, pieces of red bell pepper, olives or just ketchup.
Stuffed Peaches
Snack has interesting taste due to the sweet peaches and salty filling. 
Products:
– small, 200 grams, piece of turkey meat;
– a can of canned peaches in halves;
- jar canned corn;
– any spicy cheese, 200 grams;
– mayonnaise or sauce homemade;
– salt, pepper to taste.
For the sauce:
– a jar of yogurt;
– lemon;
– mustard.
Preparation:
Boil the meat in salted water, cool.
While we prepare the sauce. Add a teaspoon of mustard to the yogurt, a tablespoon lemon juice and add a little salt. Mix all ingredients well.
We take the peaches out of the jar and place them on a towel. They need to be dried well. To do this, you can place them bottoms up to drain excess juice, or blot each piece with a napkin.
Then the bottoms must be cut off for stability, but be careful not to make a hole.
Now cut the turkey into small pieces, grate the cheese on a coarse grater and add 3-4 tablespoons of corn without juice. Carefully add the sauce or prepared mayonnaise. The salad should not turn out wet. Soy or mayonnaise is used here simply to bind the products together. Add salt and pepper if necessary.
Stuff the peach halves and place them on a flat plate.
See also in another article.
Salads and snacks with eggs.
Stuffed crab sticks.
I want to warn you right away, the appetizer is a big hit, so make more.
Ingredients for 10 pieces of chilled (do not use frozen) crab sticks:
Grate the cheese on a fine grater, set aside a third for sprinkling. Leave the yolk of one egg too. Grate or crush the eggs with a fork. Squeeze the garlic through a press. Finely chop the greens. Add sour cream and mayonnaise. Mix everything. If you like pepper, you can add it too.
Carefully unwrap the crab sticks and place the filling on the edge. Now the sticks need to be rolled up just as carefully. Place 4 sticks on a plate, 3 on top, then two and place the last one on top. We ended up with some kind of hut. Sprinkle it with “snow” - cheese and egg yolk or white, as you like. The appetizer is ready.
Cheese balls
Products: 
- boiled potatoes 4 pcs.;
- boiled eggs 4 things.;
- crab sticks 10 pcs.;
- hard cheese 200 gr.;
- mayonnaise 2 tbsp. spoons;
- pepper.
Preparation:
Grate the cheese on a fine grater and set aside for now. Cut potatoes, eggs, crab sticks as finely as possible, season with mayonnaise and pepper. In principle, you don’t need to add salt, but if you really want to, you can. Mix everything well. With clean hands roll the balls a little smaller chicken egg. Roll them in cheese. Insert skewers or toothpicks.
Method number 2
Products: 
- processed cheese 2 pcs.;
- hard cheese 100 gr.;
- a bunch of dill;
- 3 cloves garlic
- 2 boiled eggs;
- paprika;
- mayonnaise.
Preparation:
Wash the dill in advance and dry well.
Grate the eggs and cheese on a fine grater, squeeze the garlic through a press and add a little mayonnaise so that the mass is not too wet. Mix everything thoroughly.
Finely chop the dry dill. We leave. Three also have cheese on a fine grater. And we also leave it aside. Pour paprika into a plate. As in the previous recipe, we form balls and roll one at a time in seasonings. We got funny colorful balls.
Method No. 3
Products: 
- large package of crab sticks;
- 150-200 grams of cheese;
- 5-6 cloves of garlic;
- 4 boiled eggs;
- 3 tbsp. spoons of mayonnaise.
Preparation:
Grate the crab sticks on a fine grater and set aside - this is our topping. We also grate the cheese and eggs on a fine grater, pass the garlic through a press. Add mayonnaise, mix everything well. We make balls as in previous recipes. Roll each ball in shavings of crab sticks.
As a decoration for all three methods of preparing cheese “Rafaelok”, you can use marinated champignons, pinned with skewers or toothpicks.
Recipes for hot holiday dishes
Pork meat and potatoes in the sleeve.
Products: 
- pork meat, preferably neck, 1 kg;
- pitted prunes 200 gr. It can be replaced with dried apricots, cherries, any berries or mushrooms. For the marinade:
- one and a half teaspoons of wig:
- mustard beans 2 teaspoons;
- regular mustard one and a half teaspoons;
- garlic 3-5 cloves;
- vegetable oil 4 tablespoons;
- non-bitter honey 1 teaspoon;
- salt 1 teaspoon;
- ground black pepper to taste.
For potatoes.
- medium size potatoes 1 kg;
- vegetable or olive oil 3-4 tablespoons;
- salt about half a teaspoon;
- any dry to your taste half a teaspoon.
Preparation:
Steam the prunes with boiling water. Dry.
Wash the meat and dry with a napkin. Make deep cuts not completely at a distance of 1-1.5 cm.
Mix all the ingredients for the marinade well, squeeze the garlic through a press.
It is good to coat the meat with marinade, not forgetting about the pockets.
Place all the prunes in each pocket. Carefully transfer the meat into a roasting bag. The sleeve should be 2 times longer than the piece. Secure the sleeve on both sides and put it in the refrigerator for a day or a little less. 
When you need to cook, take the potatoes and cut off the bottom on one side.
Mix the oil, salt and seasoning well and pour the potatoes on top, not forgetting to get into the holes. Now place the finished potatoes along with the mold into a baking sleeve and secure it on both sides.
Remove rack from oven to keep cool. Preheat the oven itself to 200 degrees. Now place the form with potatoes and the form with meat on the grill. Bake for an hour.
When the finished potatoes and meat have cooled a little, transfer them to a dish, first tearing the sleeve and cutting the meat into portions.
Cut the meat in large pieces, salt, pepper and fry on hot frying pan on both sides until golden brown. Place in a saucepan.Cut the onion into half rings and fry until golden color in the oil that remains after frying the meat. Put ready onions into the pan on top of the meat.
Top up hot water so that it does not lightly cover the meat. Simmer for an hour on low heat.
Fry the walnuts in a frying pan or in the oven for about 3 minutes.
Add to stew tomato paste, diluted in a glass of warm water, seasoned with salt - a level tablespoon and sugar - a heaped tablespoon, and pepper to taste. Add bay leaves, prunes and nuts. Close the lid and cook the meat until cooked, about half an hour. Don’t forget to taste the dressing to adjust the taste in time if something is not to your liking. Serve with any side dish.
Bon appetit! I hope you have a lot of fun this holiday!
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That’s why many people compose with such trepidation New Year's menu 2019, are looking for recipes for the New Year 2019 with photos and are racking their brains with the questions “what to cook for the New Year 2019?” and “how to cook New Year’s dishes”? Menu for New Year 2019, recipes New Year's dishes, prudent housewives think through recipes for the New Year's table in advance. If there are children in the family, they begin to discuss New Year's recipes for children. Some are looking for simple New Year's recipes, others are looking for original New Year's recipes, and others are looking for traditional New Year's dishes. In the West at this time, people are most often only interested in the recipe. New Year's cookies, but our people approach this issue more thoroughly and prefer to prepare New Year's hot dishes, New Year's Eve dishes. The New Year's menu for 2019, in principle, must be compiled with taste, literally and figuratively. If you have any unrealized culinary recipes, new year holidays- it's time for them. Dishes on the New Year's table 2019 can be very diverse. For those who have already begun to compile New Year's menus, recipes, and those who are interested in the eastern calendar, we remind you that the symbol of the new year 2019 according to the Chinese calendar is the Pig or Boar, more precisely, this is the year of the yellow earthen pig. Astrologers are already drawing up their horoscopes to predict what the year of the pig has in store for us. We’ll tell you what to prepare for the New Year’s table for the Year of the Pig. Read more about the New Year's menu in the year of the pig. Celebrating the New Year is a very troublesome task, so it is better to select New Year's recipes for the Year of the Pig in advance. Recipes for New Year's dishes for the year of the pig have a simple rule: this animal must like them. The New Year's menu for the year of the pig must include various salads. Vegetables, fruits, meat - the pig loves everything tasty, but mostly still eats roots. New Year's recipes for the year of the pig (2019) can be prepared using nuts and mushrooms; wild boars also love them. New Year's recipes for children for the year of the pig, you can cook from fruits and vegetables, you can bake Acorns or Three Little Pigs cookies. Original New Year's recipes for the Year of the Pig for children can be prepared from boiled eggs, mashed potatoes. And of course, it would be nice to decorate children’s dishes for the year of the dog with handmade pigs and piglets with snouts. Recipes for the New Year's table in the year of the pig (2019) do not require anything completely surprising, since the pig, in principle, is an unpretentious animal in terms of food, so all ours are simple hearty dishes will come in handy. New Year's meat dishes can be prepared in a variety of ways, but of course not from pork. And it would be good to cook them with vegetables and fruits. To quickly and correctly prepare delicious New Year's dishes, use New Year's recipes with photos for the year of the pig. We have specially selected New Year's dishes with photos for the year of the pig. Recipes for the New Year 2019 with photos will tell you step by step how to make any dish you like. We hope that our New Year's recipes will help you prepare truly delicious New Year's dishes, and it doesn't matter whether you used complex New Year's recipes or simple New Year's recipes. The Year of the Pig will bring you happiness on January 1, when family members and guests will thank you for a wonderful New Year's table. It would also be nice for yourself and your guests to come up with appropriate New Year’s names for dishes; this will make the 2019 New Year’s table even more original and mischievous; recipes with photos will spur your imagination and make this process even more fun. And don’t forget to make New Year’s recipes with photos during the cooking process. On our website we have collected the best New Year's recipes, recipes for New Year's dishes, the most beautiful New Year's dishes in the New Year's menu 2019 to the New Year's table 2019. New Year's dishes with photos will help novice cooks. Recipes for New Year's dishes with photos will save time and protect you from mistakes. Post your New Year's recipes 2019 with photos with us, we will place them in the New Year's dishes 2019 with photos section, and we will be sure to quietly whisper to Santa Claus for you. And let's grunt loudly to the yellow pig :)
New Year is a special holiday, shrouded in miracles, magic and symbols. One of these symbols is the New Year's table. But in order for the holiday to take place on a grand scale, you need to take care in advance about what will be on your holiday table. Each housewife draws up a menu, and so we decided to help them in this difficult task and collected recipes for dishes that will absolutely become a decoration New Year's table.
Salmon cheese cake
Ingredients (6 servings):
Salmon (smoked) - 260 g
Borodinsky bread - 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
Preparation:
1. Rinse the dill, save a few bunches for decoration, put the rest in a blender with Philadelphia cheese, a tablespoon of milk, and the 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, place it on cutting board and lubricate cheese cream. Add spinach leaves (washed and dried) and a few slices of smoked salmon.
3. Add another layer of bread slices, again cream, spinach and salmon, continue until the ingredients are gone. Finish with bread and place the cake in the refrigerator.
4. Cream for coating: take 300 g of Philadelphia cheese and blend with salmon and a tablespoon of milk until smooth, then put in the refrigerator 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, using a knife to smooth it out. After this, cover with film and refrigerate for 2 hours.
5. Decorate the cake with diced salmon, salmon caviar and several bunches of dill.
6. Cut like a cake and serve.
Festive salmon roll
Ingredients (10 servings):
Pinch of nutmeg
Milk – 100 ml
Large salmon fillets, 450 g each – 2 pcs.
Olive oil
Fresh White bread without crust – 250 g
Fresh frozen green pea– 300 g
Parsley sprigs – 2 pcs.
Flounder fillet – 350 g
Carrots – 1 pc.
Salt pepper
Protein – 1 pc.
Preparation:
1. Peel the carrots and boil in boiling salted water for 10 minutes. Let cool and cut into pea-sized cubes. In a separate pan, boil green peas in boiling water for 6 minutes. Throw in a colander. Wash the parsley, dry it and separate it into leaves. Chop them finely.
2. Soak the bread in milk. Grind the flounder fillet into a puree in a blender. Add soaked and slightly squeezed bread, protein, nutmeg, salt and pepper. Stir until smooth. Add carrots, green peas and parsley. Mix carefully again and put in the refrigerator.
3. Cut a longitudinal piece about 3 cm wide from the thickened part of one fillet so that the back and belly are the same thickness.
4. On the second fillet, make a deep longitudinal cut on the thickened part to the right and left, not reaching the edge 1.5 cm. Open this part as shown in the photo. The result should be three pieces - one large, the second smaller and the third in the form of a thick bar.
5. Place in the center big piece half the prepared filling, leaving 5 cm free on each side. Place the block over the filling.
6. Distribute the remaining filling on top and cover with a smaller piece of fish. Lift the free edges of the bottom fillet and secure them with wooden toothpicks. Grease the roll with butter, wrap in foil and place in an oven preheated to 200°C for 35 minutes. Allow to cool to room temperature, then transfer to the refrigerator. Before serving, remove the foil, remove the toothpicks and cut the roll into portions.
Carrot tartare with grainy caviar
Ingredients (1 serving):
Carrot ganache - 20 g
Carrots - 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:
Carrots - 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
Preparation:
1. Boil carrots. Prepare polenta chips. To do this, add to boiling water cornmeal. Stir well until reduced. Place 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 and carrot puree to it. Mix and cool. Salted salmon, cut the onion and carrots into small cubes and mix. Boil the egg. Grate the yolk on a fine grater. Season chopped salmon, onions and carrots with cheese sauce. For cooking cheese sauce You need to mix the ingredients indicated in the recipe.
3. Randomly spread ganache and cheese and mustard sauce onto the plate. Place the tartare, sprinkle grated yolk and caviar on top. Add oil.
Herring under a fur coat with spicy sprat stuffed with pike caviar on garlic bread
Ingredients (4 servings):
Beetroot - 150 g
Potatoes - 150 g
Eggs - 3 pcs.
Carrots - 150 g
Herring fillet - 150 g
Mayonnaise - 150 g
Green onions - 20 g
Salt, pepper - to taste
Preparation:
1. Before cooking, boil all the vegetables and grate them on a coarse grater, placing them separately in different containers. The herring is cut into small cubes (about 0.5x0.5 cm) and mixed with green onions. 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, egg, beets, then the circle must be repeated. At the end you can decorate with grated egg yolk. Ready dish Cover with film and leave for at least 30 minutes.
3. Herring under a “fur coat” served with lightly fried vegetable oil black bread, 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.
Olivier “Zhivago” with pickled cucumber
Ingredients (1 serving):
Potatoes - 50 g
Carrots - 50 g
Pickled cucumbers - 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
Preparation:
1. Boil potatoes and carrots until tender, cool. Peel the skins of pickled cucumbers using a vegetable peeler. Cut potatoes, carrots, cucumbers, sausage, tongue into small cubes, 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 stir again until the mixture becomes dense.
3. Dress the salad with homemade mayonnaise - you can add more or less mayonnaise to taste, and put the unused part in the refrigerator.
4. If you use quail eggs as decoration, then you need to boil the eggs, cool under cold water, cut in half and place on serving plates. You can also use red caviar for decoration.
Roasted Lamb Shoulder with Rosemary, Garlic and Spices
Ingredients (2 servings):
Lamb shoulder - 1.5 kg
Large 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
Preparation:
1. Rub the meat with salt, pepper, paprika, add thyme, rosemary and garlic. Pour in oil and let sit for 3-4 hours.
2. Then put it in the oven and bake for 3 hours at a temperature of no more than 180 degrees.
Roast duck
Ingredients (4 servings):
Duck - 1 pc.
Onion - 1 kg
Garlic - 100 g
Bay leaf - 2-3 pcs.
Salt and paprika - to taste
Rosemary - 1 sprig
Preparation:
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 entire duck) with the addition of onions, garlic, bay leaf and allspice.
2. After this, rinse the duck. Rub again with a mixture of salt and paprika (depending on the desired level of spiciness). Place 3-4 cloves of garlic and a few sprigs of rosemary inside. Roast on a spit for an hour or bake in the oven at 200 degrees for 45-60 minutes.
Stewed duck leg with pearl barley porridge, quinoa and pumpkin
Ingredients (1 serving):
Pumpkin Parmentier (50 g per serving):
Pumpkin - 450 g
Butter- 40 g
Salt - to taste
Barley and quinoa risotto:
Boiled quinoa - 30 g
Boiled pearl barley - 60 g
Chicken broth - 200 g
Butter - 20 g
Parmesan - 20 g
Salt - to taste
Garlic - 2 g
Glaze for duck (30 g per serving):
Honey - 5 g
Thyme leaves - 4 g
Fresh orange - 50 g
Grainy mustard - 10 g
Sunflower oil - 10 g
Glazed duck leg:
Duck leg - 1 pc.
Coarse 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 confit shallots - 40 g
Preparation:
1. Bake the pumpkin in the oven at 160 degrees until cooked. Remove skin. Beat in a blender with butter. Season with salt to taste.
2. Boiling chicken bouillon add boiled pearl barley, chopped garlic, then add pumpkin parmentier, parmesan and boiled quinoa. Cover with butter. Season with salt to taste.
3. Evaporate the fresh orange juice by half. Add glaze ingredients and heat through.
4. Remove the inner bone from the duck leg. Marinate with salt, chopped rosemary, thyme and garlic for 40 minutes. Rinse off the marinade and cook in a 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, place the leg in the oven for 10 minutes at a temperature of 180 degrees. Pour over the glaze and place in the oven for another 2 minutes.
5. Bake the onion at 160 degrees until cooked. Peel and then heat the onion in vegetable oil. olive oil with the addition of spices: garlic, thyme, bay leaf.
6. Place risotto on a plate and top with glazed duck leg. Decorate with cubes baked pumpkin, greens and baked onions.
Fried muksun in red pepper
Ingredients (1 serving):
1 fresh muksun / pink salmon / chum salmon whole (medium size)
Reds bell peppers- 2 pcs.
Tomatoes in own juice- 0.5 kg
Garlic clove
Olive oil
sprig of thyme
Sprig of cilantro or tarragon
Salt
Preparation:
1. Prepare fish fillet with the skin on: remove the fish from scales and fins, remove the spine bones.
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 side dish.
4. Preheat the oven to 220 degrees. Place the bell peppers on a baking sheet in the preheated oven and bake until the skins are soft and peel off easily. This will take about 5-7 minutes. Remove the bell peppers from the oven, let cool slightly, and remove the skins. Cut the peppers into large slices.
5. Peel the tomatoes in their own juice through a large sieve so that there are no seeds or cores left in the mixture. Tomato pulp Bring to a boil in a saucepan along with a finely chopped garlic clove. When the mixture begins to boil, add pepper slices and simmer for 5-7 minutes.
6. To fry the fish, heat a frying pan without oil and place the fish fillet on it, skin on. Fry the fish on the skin side first for 3.5 minutes. To prevent the fillet from curling in the pan, it must be slightly pressed to the surface. Turn the fillet over to the other side and fry for about two more minutes.
7.Place the tomato-pepper side dish on a plate, place the fish fillet on top, and put a sprig of cilantro or tarragon on it for flavor.
Christmas panna cotta with mulled wine and chocolate ganache
Ingredients (1 serving):
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 zest - 5 g
Honey - 10 g
Chocolate ganache:
Dark chocolate 55% - 50 g
Cream 33% - 50 g
Preparation:
1. Boil the wine with spices to 80 degrees (it should not boil), add orange zest. Remove from heat, let sit for a while room temperature. Place in the freezer for several hours, until it turns into fruit ice.
2. For cooking chocolate ganache heat chocolate and cream.
3. Soak gelatin in 14 ml of water. Bring milk, cream, vanilla and sugar to a boil, remove from heat, add gelatin, mix thoroughly and cool. Pour the panna cotta into the pan and top with mulled wine and warm ganache.
Pie "Vasilopita"
Ingredients (6 servings):
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 zest - 1 teaspoon
Orange juice - 0.5 cups
Cognac - 1 teaspoon
Preparation:
1. Take a mold, grease it with butter and lightly sprinkle with flour. Place the raisins in a little warm water with one teaspoon of skate and leave for 30 minutes until it swells.
2. Place nuts in one container, do not add a large number of flour (no more than 1 teaspoon) and mix. Cream butter and sugar together (4-5 minutes). Then add eggs (1 piece at a time) and continue beating. Then add orange zest, juice and milk and beat until smooth.
3. In another container, mix flour and baking powder. Next, mix the flour with nut mixture, raisins and the mixture obtained in a blender (beat everything with your hands). Then place in a mold and place in the oven for 45 minutes at 180 degrees. Then leave, let cool and sprinkle with vanilla.
Master4ef
For the New Year's table, the largest number of products are purchased in markets and markets. This is my favorite family celebration, although in every house on New Year there can be quite a lot of guests, not only expected, but also unexpected. Therefore, every housewife tries to prepare chic table so that there is enough for everyone delicious treats. However, in addition to unusual dishes, many families have their own traditional list New Year's dishes that must be on the holiday table. Let's look at the most iconic of them, highlighting the best dishes in the top 10.
Olivie
This salad is the most recognizable, New Year’s and delicious for our mentality. The taste of Olivier is incomparable to any other salad. In addition, many housewives managed to traditional ingredient(peas) put chopped pickle– the taste only benefited from this, a certain sourness appeared in the salad and you don’t even need to add salt to it, since the cucumbers are sufficiently salty.
Baked meat
This kind of best New Year's menu can include any meat: rabbit, lamb, pig, goose, duck, chicken, pork, beef. Well, what would a holiday table be without meat? It is appropriate to cook it in any way: fry, stew in the oven, cook on the grill as a shish kebab, bake on the grill, in the oven. You can cook meat in any form: in a roll, in pieces, make chops, fried in batter, bake in a sleeve, make stuffed bird(chicken, turkey, goose, duck), stew thighs, present dried pork or veal to guests, make meatballs or cutlets.
Christmas tree salads
It will be difficult for the polite housewife to limit herself to just Olivier; for variety, she will have to serve a couple more salads. It would be very appropriate to decorate such dishes in the form of a Christmas tree or pine branch. The salad filling can be very varied: crab sticks, rice, chicken fillet, fried eggplant, mushrooms, boiled eggs, grated cheese, tuna, boiled vegetables(potatoes, beets, carrots), and as a dressing - mayonnaise, sour cream or homemade sauce. The most important thing is to decorate the prepared salad correctly: Christmas tree needles most closely resemble dill (you can lay out the salad in a mound, sprinkle with sprigs of dill, add a couple of cherry tomatoes or a couple of cranberries, cut a star out of beets or carrots and the Christmas tree is ready).
Potato
Well, what's New Year without potatoes on the table? It can be prepared to suit every taste different ways– it’s appetizing, satisfying and simple, and potato side dish fits perfectly with meat, cutlets, and salads. So, you can cook potatoes like this: bake boiled potatoes with cheese and sour cream in the oven, make crushed traditional potatoes with milk and butter, fry potatoes with onions and mushrooms, stew root vegetables in pieces with meat or lard cracklings in a country style, make sweet potato By Chinese recipe, prepare potato pancakes with minced meat, mushrooms, boiled pork.
Fish
The table would not be complete without fish. It can also be served in many variations: bake in foil, serve raw, cut into pieces (salmon, trout, salmon) on a sandwich, make a coat of herring, serve herring in pieces with onion and vinegar, cook jellied fish for jelly, use any canned food for preparing salads (cod liver, tuna, sprats).
Sandwiches
A mandatory attribute of the New Year's table. They are the first to sell and have hundreds of types: with butter and sprats, sausage and cheese, tomato and cucumber, with garlic, processed cheese and carrots, with tuna and green onions, with pate, with butter and caviar, with butter and red fish, hot sandwiches with melted cheese and any filling.
Sweets
The hostess can serve as sweets: cake (sour cream, honey cake, Prague, Napoleon, bird's milk and others), cupcakes and tartlets, marmalade, jelly, homemade marshmallows, pie with apples, jam, jam, frozen berries, cream, tiramisu, ice cream, chocolate fondue.
Quick snacks and cuts
Quick snacks, slices – great alternative sandwiches. You can simply lay them out beautifully on a plate or string the ingredients onto skewers (for example, as an option: cheese, bread, olive, cucumber, fish or sausage). These mini canapés or skewers are great for snacking on strong drinks.
Pickles
Pickles – great addition alcoholic drinks on the table. Besides, pickled cucumber goes great with potatoes and meat. Here you can add pickled cucumbers, tomatoes, peppers, sauerkraut, hot peppers.
Beverages. These can be fruit drinks, compotes, sea buckthorn or cranberry liqueurs, juices, sweet sodas, cocktails. It is better if the drinks were prepared by yourself.
It is very important to carefully consider the New Year's table setting so that guests can conveniently get to the dish they most want to try. And don’t forget that there can be no restrictions or specific recommendations on dishes for the New Year. Just cook what your family and friends like.
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