Photo-recipes appetizers for the New Year 2019
New Year is an absolutely amazing holiday. Full of laughter, fun and sparkling smiles. Hopes, brilliance and such exotic in our pragmatic world of magic. He has a lot of attributes that are considered classic, a lot of traditions, many of which give him the same significance, the very long-awaited ... Christmas tree, a beautifully decorated house, wrapped in bright paper gifts ... And, without doubt, the New Year's holiday table. The abundance and breathtaking taste which many look forward to long before the holiday.
By compiling a banquet menu on New Year's Eve is very responsive. It is necessary to take into account all the tastes and preferences of family members and invited guests, and also be sure to surprise with something special! So skillful housewives are trying with might and main, without being lazy to pack a couple of new good recipes for this holiday. And since the feast begins, according to tradition, with appetizers, we will try to offer their original and unusual recipes to true gourmets in order to facilitate the task of preparing for the holiday!
First of all, it is worth remembering that snacks - they are for that and snacks that are offered to alcoholic beverages at the beginning of the feast. To "snack" aperitif. As a result, of course, they must be successfully combined with drinks on the table.
Their task is to soften the impact on the hungry stomach of booze, to emphasize its taste qualities and to awaken the appetite before the main dishes. In the west, by the way, they are called “appetisers”. By their kinds they are hot and cold, and in the New Year, by the way, both of these species are quite appropriate.
Practically all national cuisines have their own special dishes of this class, considered to be traditional, often presented as a tourist fetish. For example, among the Greeks, these are feta pies and local authentic tzatziki sauce, the Spaniards love tapas and jamon, the Italians will not give up carpaccio, brusketts and calzone, and the Chinese like Fulin zyabin or dim sum.
In Russian cuisine there is also a mass of classic snacks: from the notorious herring with onions and vegetable oil to all sorts of pickles. Serving them or something borrowed from the cuisines of other nations is a purely personal matter.
But, as a rule, in order to achieve a “wow” effect, they try to scrutinize the second option (the most successful solution, for example, if a holiday is chosen in the style of another country), or some unidentifiable, but no less unusual and tasty combinations of products . Most of them include various salads, original sandwiches and canapes, meat and fish slices, pastries such as pies and similar dishes, pickles, various rolls, cut into one bite, tartlets with any filling and raw or cooked vegetables. with a variety of additives.
Returning to the New Year's table, it is worth remembering that the ingredients for snacks should be infrequently found in the daily menu, appropriate exoticism is strongly encouraged, and for decorating them, as well as any dishes of this kind, they are advised to try their best.
In terms of the latter, everything depends on the design talents of the hostess and her skills. But the most safe option is, of course, the use of any attributes that are reminiscent of the animal patron of the coming year. Moreover, it can be either a direct reference to our wonderful Gilt (for example, a lettuce with eyes, pigs and ears, laid out in the shape of her head, etc.), and any other: acorns, oranges, truffles, etc.
For products, perhaps, it is not worth reminding once again that it is better not to use pork and lard. But do not be discouraged - aspic is perfectly obtained from the same salmon or cockerels, and veal, poultry, as well as fish and seafood, you can perfectly replace hearty pig meat dishes.
A variety of alcoholic drinks goes well with cold snacks. Including one of the classic New Year's endemics of the holiday table, to some extent even a peculiar symbol of this holiday - champagne. Pineapples, cheese, crabs and red caviar go well with it.
Crab and Pineapple Balls
- crab meat (canned) - 150g;
- cheese - 150g;
- pineapple (canned, circles) - 1b .;
- coconut chips - a handful;
- red caviar - for decoration.
Meat and cheese three finely grated and mix. We form balls with wet hands, dump them in coconut chips and put them in the fridge. Spread pineapple circles on an elegant dish, on them - on a ball, and decorate everything with caviar on top. If the meat is too dry and the balls fall apart, you can add a bit of mayonnaise to the crab cheese mixture.
- salmon (smoked, packing) - 300g;
- cheese (creamy) - 200gr;
- tartlets - 16 pieces;
- avocado - 1 pc;
- cucumber - 2pcs;
- sour cream - 100g;
- onions - 1 pc;
- lemon - 0.5pcs;
- black pepper, spices.
For the filling, cut the greens, onion, avocado pulp, and together with the spices, sour cream, lemon juice and salt, whisk all this in a blender to a homogeneous paste-like mass.
In the tartlets lay on the bottom of a spoonful of cream cheese, then the remaining space is filled with cooked and pre-cooled stuffing, and all this is decorated with rolled in a tube thin slices of salmon and the same pieces of fresh cucumber. If you want, you can even add a sprig of parsley or dill into the finished dish.
- cheese (cream) - 80gr + 60gr for decoration;
- eggs - 5 pieces;
- crab meat (canned) - 120g;
- red fish (light-salted) - 200g;
- rice - 50g;
- cheese (curd cheese) - 300gr;
- gelatin (instant) - 10g;
- mayonnaise - 120g;
- red caviar - 80gr;
- a couple of parsley sprigs.
We pre-boil the rice in unsalted water, cut the fish into thin plates, and the eggs are hard-boiled. We rub on the medium or large grater egg whites, crab meat and yolks (all separately!).For cream, mix cottage cheese with mayonnaise in a mixer until it turns into a fluffy mass. In parallel, we dissolve gelatin in water, after which we pour it into the resulting cream.
In a round or oval salad bowl lay out food wrap and cover the entire surface with chunks of red fish. We smear it with three tablespoons of cream and then lay out the yolks first, then crab meat, proteins, cheese, and finally - rice.
All loaded into the refrigerator for a couple of hours, then turn the salad bowl on a dish and remove the film. You can decorate the top with the stigma of the pig: from a red fish, cut a circle of heels with two holes, ears — also from it, and instead of peepholes it is good to use circles from olives.
In fact, the stuffed eggs are a completely unique snack. Perfectly suitable not only to champagne, but also to many other drinks, depending on what components became the basis for the filling. Most often take a liver or meat pate, but with fish it turns out just magical!
- tuna (canned) - 150g;
- eggs - 4 pieces;
- tomato - 1 piece;
- leaf lettuce - bunch;
- pepper and salt, parsley.
Prepare homemade mayonnaise well. For him, we mix 1 egg with 8 grams of mustard and a pinch of salt, beat it all up with a mixer, slowly adding 100 ml of olive oil in the process. Add 10ml of vinegar to the almost finished consistency and beat it all together again.
For the dish, boil the eggs hard and cut in half. Take the yolks carefully, carefully rub them with a couple of tablespoons of mayonnaise, after which we add the pieces of tuna into the mixture and carefully knead it all. Sprinkle the resulting filling with chopped parsley. We chop the tomato in thin circles (it is better to choose varieties with a strong meaty center, so as not to fall out during the serving).
Put the washed and dried lettuce leaves on a dish, then a tomato circle and stuffed half of the egg. Decorate fish stuffed eggs with a nice red caviar, greens, shrimps and thin slices of fresh Bulgarian pepper.
Cheese stuffed tomatoes
The original presentation of the traditional hot salad with cucumbers and garlic will become a real decoration of the festive table, and the taste of tomatoes will perfectly shade the garlic flavor of the dish,thanks to which it will be well combined even with wine drinks.
- tomatoes (round, medium or small - but not cherry! - size) - 1 kg;
- curds (processed) - 6 pieces;
- mayonnaise - a few tablespoons (it is worth assessing the overall consistency, depending on the softness of curds);
- eggs - 8 pieces;
- garlic - 4-8 oz. (depending on the desired degree of sharpness);
- salt and pepper - to taste.
My tomatoes, cut the top in a circle with a sharp knife and a spoon, select the entire core, leaving only the skin with a layer of pulp. They are well turned over on a dish while the filling is being prepared, so that the juice stack and the snack “will not float” on the table. In a bowl, rub on a coarse grater curds and boiled eggs, mix well.
We also squeeze the garlic (or chop it into small ones — as it is more convenient for anyone), mix everything, add salt and pepper if desired. You can cut it finely and greens - it will also be good. We put the stuffing in the tomatoes, fill the dish with lettuce leaves and lay out a snack on them. From above you can decorate with leaves of parsley and red caviar.
If you serve as an aperitif to the New Year's table not only champagne, but also stronger drinks, it will not do without hot snacks.
A small curtsy of mumps in the form of this dish so similar to the real truffles will certainly bring good luck and well-being to your home this year!
- champignons (only caps, large) - 8 pieces;
- Suluguni - 70g (it is better to take the smoked);
- pepper (Bulgarian) - 3 pieces;
- spring onions - 6 feathers;
- olive oil - 25 ml;
- tarragon - 1 bundle;
- green olives (can be replaced with cucumbers, green tomatoes or pickled apple) - a handful.
Pepper is baked in the oven, put in a closed container, and remove the skin from it when cool, clean from the seeds and finely shred. In a blender, grind olives, chop the tarragon with a knife, and chop the green onion diagonally. Mix chopped greens, olives and red pepper. We lay out the form with foil, stuff the mushrooms with stuffing and put it there. We rub suluguni on a fine grater, sprinkle the mushrooms with butter, then sprinkle each with cheese and send it to the oven for 12 minutes in the “Grill” mode.
Chicken roll with prunes
- chicken breast - 600g;
- prunes (b / seeds) - 100gr;
- egg - 1 pc;
- nutmeg - a pinch;
Prune macerate in water. Chest cut along in half and open so as to get something like a book. Wrap the meat in the film, slightly repel, remove the film, sprinkle with salt and nutmeg.Prunes are dried and laid out inside the meat, rolls all the rolls. Beat the egg and coat each roll, then spread them on a baking sheet and bake in the oven for 40 minutes.
Before serving, cut into slices about a centimeter thick and prepare a dressing sauce, which can be served separately, or you can simply lay out on each piece of roll on a dish. For filling, we need: Bulgarian pepper, lettuce leaves, red onion, balsamic vinegar and olive oil. Salad and onions are chopped into strips, and onions are cut into small rings, then everything is mixed and dressed with vinegar and oil.
- puff pastry - 1p .;
- veal ground meat - 0.5 kg;
- egg - 1 pc;
- onions - 1 pc;
Finely chop the onion and mix with minced meat and egg, pepper and salt and add seasonings to taste (it is good to use finely chopped greens). We defrost the dough and lightly roll it to a thickness of 3mm, after cutting it into thin strips. Mince rolls balls (wet hands), then wrap them with dough - like a ball, but be sure that the meat looked out.
Put the finished balls on a greased baking sheet and bake at 200 degrees in the oven until a golden brown crust forms on the dough.Very well, before sending it to the oven, sprinkle the dish with sesame seed, after smearing the dough with a beaten egg. Before serving, decorate with bright vegetables (good, for example, tomato or red bell peppers) and greens. For example, lettuce, parsley.