New Year's dishes - 22 popular recipes

Choosing New Year's dishes for the festive menu, you should maximize your imagination. For this reason, you can please your home with the most original and interesting dishes. It is important to take care not only of their taste, but also of an interesting design.

Classic salad "Olivier" in tartlets

Ingredients:

• 10 to 12 waffle tartlets;
• 3 potatoes;
• 1 onion;
• 1 pickled cucumber;
• 2 boiled eggs;
• 1 carrot;
• ½ cans of green peas (canned food);
• 300 g of cooked sausage;
• classic mayonnaise;
• salt.

Cooking:

1. Boil root vegetables individually. Cool, peel them from the skin. Cut into neat and about the same size cubes.
2. Grind pickled cucumber, cooled eggs and boiled sausage on the same principle.
3. Mix all. Add peas.
4. Salt the treats and season with classic mayonnaise. The appetizer should be juicy.

Arrange the finished salad on miniature waffle tartlets.

This should be done immediately before serving so that the bases do not get wet.

Lavash roll with Korean carrots

Ingredients:

• 1 large wide Armenian pita;
• 2 pre-cooked eggs;
• 2 processed cheese;
• 250 g Korean carrots;
• 1/3 Art. light mayonnaise;
• dill greens.

Cooking:

1. Coarsely cooled boiled eggs. Grind processed cheese. For ease of rubbing, you should first freeze foods slightly.
2. Squeeze a Korean appetizer directly from the juice with your hands. If the vegetable straw is too long, cut it with kitchen scissors to the desired size.
3. Rinse the dill, dry and chop finely.
4. Mix the prepared ingredients and season with mayonnaise.
5. Put the resulting filling in an even layer on the unfolded pita bread.
6. Wrap a tight tight roll out of it.

Coat the appetizer with a film and refrigerate. Cut into small pieces and serve.

Jellied pork and beef

Ingredients:

• 1 kg of pork legs;
• 700 g of beef;
• 2 l of filtered water;
• 1 onion;
• 1 - 2 bay leaves;
• 8 peas of allspice;
• 2 pcs. cloves;
• coarse salt to taste;
• 1 PC. carrots;
• 3 to 5 garlic cloves.

Cooking:

1. Pork legs must be well cleaned with a sharp knife. Remove stubble, cut off bones, remove all dirt. Pour the processed blanks with ice water for 9 - 10 hours. Then rinse again and send to boil.
2. In the same container, move large pieces of beef and put peeled vegetables.
3. After 3 hours of cooking the mass over low heat, add lavrushka, salt, allspice and cloves. Try the broth on salt and add salt if necessary.
4. Prepare the base for the jelly for another 30 to 40 minutes.
5. Remove the meat from the pan. Disassemble the beef into fibers, remove the meat from the legs. Discard the remaining parts with boiled vegetables.
6. Put the meat in small bowls. Sprinkle with chopped garlic on top.
7. Pour the components with strained broth and put in the cold until completely solidified. This one will take 5 - 7 hours.

Remembering popular dishes on the New Year's table, ignoring the aspic is simply not allowed. This is an ageless classic, which is so delicious to serve with spicy mustard, horseradish, vinegar and warm black bread.

Unusual roll "Herring under a fur coat"

Ingredients:

• 1 large slightly salted herring;
• 4 medium potato tubers;
• 2 carrots;
• 3 to 4 small beets;
• 3 boiled eggs;
• ½ purple onion;
• 10 g of greens;
• 2/3 Art. classic mayonnaise;
• salt;
• sugar and table vinegar for pickling onions.

Cooking:

1. Boil all root vegetables in advance so that they can cool by the time the salad is prepared. Rub them on a fine grater. Just chop the eggs.
2. Rinse the greens, dry and chop with a sharp knife.
3. Clean herring from bones, peels and all that is superfluous. Leave only soft tender fillet and cut it into small cubes.
4. Dice the onion, add vinegar with a pinch of sugar and add a little salt. After pickling the vegetable for 15 to 20 minutes, squeeze it from excess fluid.
5. Cover the table with a thick cling film, put the beets on it, add salt and grease with mayonnaise.
6. Next, distribute carrots, chopped herbs, potatoes and pickled onions. Lubricate them with sauce and add salt to taste.
7. Distribute herring fillet in the center of the last layer.
8. Raise the edges of the cling film and form a tight roll. The protruding layers should overlap.
9. Put the appetizer on a plate with the seam down and clean for 6 to 7 hours.

Remove the film from the finished snack roll, cut it into slices and serve it to the festive table. You can decorate the treats with mayonnaise net and fresh or pickled cranberries.

Baked duck in the oven with apples

Ingredients:

• 1 duck carcass (weighing about 1.5 kg);
• 4 - 5 pcs. sour apples;
• ½ tsp freshly ground cinnamon;
• 2 tbsp. l liquid honey;
• 2 tbsp. l natural apple cider vinegar;
• 450 ml of filtered water;
• ½ tsp dried ginger;
• 1 tbsp. l salts;
• 1 chips. hot red pepper;
• 2 - 3 tooth. garlic.

Cooking:

1. Rinse the bird carcass well. Hold over the fire to remove any remaining feathers. Cut back wing phalanges in which there is no meat. Be sure to remove the coccygeal gland and fat in the tail - all this gives a characteristic smell to the duck.
2. Pour water and apple cider vinegar into a small stewpan, add honey and cinnamon. Bring the mixture to a boil, cook for a couple of minutes and pour over the carcass with the resulting hot marinade. In this case, her skin will darken and slightly tighten.
3. Grate the duck with salt, red pepper, crushed garlic and dried ginger.
4. Each apple, together with the peel, is cut into 4 parts, remove the core with seeds. Sprinkle prepared fruit slices with salt and cinnamon.
5. Stuff the duck with apples and fix the ends of the abdominal cavity with toothpicks.
6. Pack the carcass in the sleeve, laying back down. Pierce the shell in several places so that steam escapes through them.
7. Bake the dish at 200 degrees for 90 minutes.
8. At the very end, cut the sleeve with a knife and grease the duck with liquid honey.

After that, increase the temperature of the oven by another 20 degrees and brown the bird for 7 - 9 minutes.

Chicken Liver Cake

Ingredients:

• ½ kilo chicken liver;
• ½ tbsp. flour;
• 3 dessert spoons of oily sour cream;
• 3 large onions;
• 2 eggs;
• 3 large carrots;
• vegetable oil;
• salt;
• fresh garlic to taste;
• classic mayonnaise;
• 50 g of already grated cheese.

Cooking:

1. Send the liver to a blender and grind until smooth.
2. In the resulting liquid mass add eggs, salt, flour, sour cream and garlic. Again, kill everything with a blender.
3. Fry a few wide thin pancakes from the resulting dough.
4. For the filling, finely chop the vegetables and fry them in any fat until soft and golden.
5. Mix mayonnaise with a little crushed garlic.
6. Coat the cooled pancake cakes with the sauce from the last step. For each, distribute a small portion of vegetable roasting toppings.

Let the cake stand and soak for at least an hour, then decorate with grated cheese. The latter to taste can be added to the filling.

Festive salad with cod liver

Ingredients:

• 1 can of cod liver;
• 1 bunch of fresh chives;
• 3 potatoes;
• 2 carrots;
• 3 boiled eggs;
• 1 sweet and sour apple;
• 150 g of processed cheese without additives;
• 1 tsp lemon juice;
• 40 g peeled walnuts;
• ½ tbsp. classic mayonnaise.

Cooking:

1. Boil root vegetables with peel. For example, in a slow cooker. Cool, brush and rub.
2. Potato chips with salted mayonnaise will be the first layer of refreshments.
3. The mashed cod liver with a small amount of oil from a can and chopped green onion is distributed on it.
4. Next comes grated cream cheese, eggs and mayonnaise with salt. On top of it is distributed a mass of grated apple without peel, sprinkled with citrus juice. Grated carrot with sauce completes the “composition”.

The appetizer is decorated with coarsely chopped nuts. She definitely needs to give time to insist in coolness before serving.

French baked pork

Ingredients:

• 650 - 700 g of pork balyk;
• 300 g of fresh tomatoes;
• 150 g of hard cheese;
• 2 onions;
• 1/3 Art. classic mayonnaise;
• 1 tsp ground pepper and salt to taste.

Cooking:

1. Washed and dried pork balyk cut into identical slices. It is important to choose fresh meat, then the finished dish will be softer and juicier.
2. Sprinkle the beaten pork slices with salt, any pepper to taste and put on an oiled baking sheet next to each other.
3. Chop the onions very thinly into half rings and distribute them over the meat.
4. Then lay out plates of fresh tomatoes and cover the ingredients with mayonnaise net.
5. Cover everything with cheese. The more you use it, the tastier the finished dish will turn out.

Bake pork with all the ingredients at an average temperature of just over an hour. It is important to leave the finished meat for 10 - 12 minutes on the same baking sheet so that it absorbs the juices released during baking.

"Mushroom meadow" with champignons

Ingredients:

• 200 - 250 g of pickled champignons (whole);
• 250 g chicken fillet;
• 150 g pickled cucumbers;
• 100 g already grated "Russian" cheese;
• 3 to 4 boiled potatoes;
• 1 - 2 pcs. boiled carrots;
• 3 pre-cooked eggs;
• fresh parsley;
• salt, spices, classic mayonnaise.

Cooking:

1. Cover the deep detachable form with cling film. At the bottom of it lay the mushrooms, with their hats down. Generously sprinkle champignons with coarsely chopped parsley. Greens will imitate a forest glade.
2. Mix mayonnaise with salt and selected spices.
3. Boil chicken in salt water, cut into cubes, mix with mayonnaise and put on mushrooms.
4. Top with boiled grated carrots, cheese and mayonnaise sauce.
5. Next, sprinkle the cubes of boiled eggs, small pieces of pickled cucumbers and coat all with mayonnaise.
6. The last layer, which will eventually become the lowest, distribute the grated potatoes with the sauce.

Tamp the finished salad well, cool and turn on a plate. Carefully peel off the mold and cling film.

Jellied fish on a New Year's table

Ingredients:

• 450 g of white fish;
• 300 g of fish products for the broth (small fish, heads, ridges);
• 2 carrots;
• 1 onion;
• 1 tbsp. l green peas (canned food);
• 1 tbsp. l sweet corn (canned food);
• 2 bay leaves;
• 1 boiled egg;
• quality gelatin and salt.

Cooking:

1. Put all the fish products in a large pot at once. Add the same parsley, peeled vegetables and salt to taste.
2. Boil the mass at low boil for a little less than half an hour. Foam constantly to collect.
3. Throw the onion, leave the carrots for decoration, separate the fish fillet from the seeds.
4. Strain the finished broth thoroughly with clean gauze. Use paper towels to remove grease from its surface.
5. Add gelatin to the broth (1 tbsp. Per 300 ml of liquid) and mix until dissolved.
6. Pour a little broth into the bottom of a deep plate. Put the fish fillet, add chopped carrots, slices of boiled eggs, peas and corn.
7. Pour the broth on top.

Send the filler in the cold for at least 3 hours.

Kiev cutlets with filling

Ingredients:

• 600 g chicken fillet;
• ½ pack of fatty butter;
• 2 tablespoons eggs;
• 3 to 4 tablespoons of flour;
• 2 - 3 tbsp. crumb crumbs;
• parsley and dill;
• rock salt;
• vegetable oil.

Cooking:

1. Finely chop all washed and dried greens.
2. Cut the butter into 3 pieces. Sprinkle each with greens. They should be completely covered with dill and parsley.
3. Remove the butter cubes with greens into the freezer.
4. Chicken fillet divided into 3 thin plates. Each beat off with a kitchen hammer. Grate with salt on both sides.
5. Place a slice of butter with greens on each plate.
6. Pour flour and breadcrumbs onto different plates. Beat eggs with salt in a separate container.
7. Wrap each cutlet tightly and roll in flour. Then dip in the egg mixture and brew in breadcrumbs.

Fry the workpiece in boiling oil until golden brown. Put the finished patties into a baking dish and set them for a quarter of an hour in the oven at 190 degrees. Serve hot.

Holiday pork pork

Ingredients:

• 1 pound of moderate fat pork;
• 1 large garlic head;
• 1 - 1.5 tsp dried thyme;
• 2 tsp acute mustard;
• 1 pinch of freshly ground red and black pepper;
• 2 tsp table salt.

Cooking:

1. Rinse meat with running water. Dry well with paper towels or just leave in a colander until excess fluid drains.
2. Chop the garlic into small slices.
3. Combine all the spices stated in the recipe and grind in a mortar. Add salt to them.
4. Roll in garlic mixture every garlic slice.
5. Meat must be used only dry. On its surface, you need to make shallow punctures, in which to add garlic with spices. The meat should be stuffed on all sides.
6. Coat a piece of pork with the remaining spices and salt on top.
7. Spread the mustard over the meat and rub it thoroughly with your hands.
8. In this form, move the pork into the dishes with a tight lid and put in the refrigerator for 12 - 14 hours.
9. Then leave the meat for 1 hour at room temperature, and after that, transfer to foil and tightly wrap.No holes should remain in the coating. Otherwise, all the juice will flow through them, and the dish will turn out to be dry.
10. Put the workpiece in the still cold oven. Heat it to 180 degrees and bake for 90 minutes.
11. Reduce the temperature to 160 degrees and continue cooking for another 20 - 25 minutes.
12. Leave the ready-made boiled pork to cool for 2 hours.

Expand the meat, cover it with parchment and refrigerate it overnight.

Salad "Pomegranate Bracelet"

Ingredients:

• 250 g chicken legs;
• 2 pcs. carrots, potatoes, beets and boiled eggs;
• 1 onion;
• 2 tbsp. l walnuts;
• 2 unsweetened grenades;
• salt to taste;
• vegetable oil;
• classic mayonnaise.

Cooking:

1. Boil all root vegetables until soft inside. Cool, peel and rub into separate bowls.
2. Grind boiled eggs in the same way.
3. Boil the legs until tender. Remove the meat from the bones and cut into cubes.
4. Finely crush the nuts. Cut the onion into thin quarters of rings and fry until golden brown on any heated oil.
5. Put a glass on a plate. Layers of lettuce will be rammed around it.
6. Salt mayonnaise.
7. First, put around the glass half the chicken with salted mayonnaise. Then carrots with sauce, potatoes, nuts and half beets.
8. Next, distribute the fried onions with mayonnaise and the remaining chicken.
9. Pour the last eggs and pour them with sauce.
10. Garnish the salad with the remaining beets, cover it with mayonnaise and pomegranate seeds.

Remove the glass. Chill the appetizer and serve at the festive table.

New Year's cake "Napoleon"

Ingredients:

• 3 tbsp. milk;
• 5.5 tbsp. flour;
• 450 g of high-quality creamy margarine;
• 2.5 tbsp. granulated sugar;
• 250 g of fatty butter;
• 3 egg yolks;

Cooking:

1. Sift 5 tbsp on the board. flour. Add softened margarine. Chop the ingredients together in crumbs.
2. Gradually pour in 1 tbsp. milk and knead greasy sticky dough. You can not knead it for a long time, otherwise the cakes will not stretch.
3. Divide the dough into 2 parts, and each another another 7 pieces.
4. Roll every future cake very thinly. Bake all of them on a clean, dry baking sheet. Be sure to pierce with a fork in several places so that they do not swell.
5. Cook cakes until golden at 200 degrees.
6. Cut even round blanks, and crumble the trim.
7. ½ tbsp. grind sugar with yolks, add the remaining flour and dilute the composition with a small amount of milk to the consistency of jelly. Mix. Boil the remaining milk and pour into the mass.
8. Bring the cream to a boil and cool.
9. Beat butter with the remaining sugar separately. Without turning off the mixer, add literally a few spoons to the cream from the last step until it runs out. If you pour the whole mass at once, then it will delaminate.
10. With the resulting cream, smear all the cakes (with a thin layer) and lay on top of each other.

Garnish the cake with crumbled scraps. Cover with a plate and crush 2 l with a can of water. Leave as it is in the refrigerator all night.

Oven baked chicken fillet

Ingredients:

• 1 kilo chicken fillet;
• 2 pcs. Tomatoes
• 100 - 150 g of hard / semi-hard cheese;
• salt to taste;
• dried basil, pepper;
• vegetable oil.

Cooking:

1. Cut the chicken fillet inside so that you get a "pocket".
2. Grate meat with salt and spices.
3. Cut the tomatoes into slices, and the cheese into slices.
4. Fill a pocket with a filling of tomatoes and cheese, fasten the ends with wooden toothpicks.
5. Grease the fillet with vegetable oil on top.

Bake the dish in the oven at an average temperature of 35 - 45 minutes.

Mimosa from canned saury

Ingredients:

• 1 can of saury (canned food);
• 2 pcs. Luke;
• 250 g of potatoes;
• 1 large carrot;
• 2 sour apples;
• 3 pre-cooked eggs;
• a mixture of sour cream and mayonnaise;
• salt and spices to taste;
• dill.

Cooking:

1. Prepare a sauce of sour cream, mayonnaise, salt and spices.
2. Boil root crops and rub. Boiled eggs are divided into proteins and yolks. Rub separately.
3. Finely chop the onion and pour steep boiling water for a few minutes. Squeeze out excess fluid.
4. To rid the fish of even the smallest seeds and knead with a fork.
5. Put grated potatoes with sauce on a plate. Further distribute: canned food, onions, carrots with sauce, thin straws of apples and grated egg whites with sauce.
6. Pour crushed yolks last.

Garnish the finished salad with fresh dill.

Puff salad with beets and cheese

Ingredients:

• 250 g of boiled beets;
• 150 g of boiled carrots;
• 150 g of boiled potatoes;
• 100 g of green peas (canned food);
• 100 g of grated cheese;
• classic mayonnaise and salt.

Cooking:

1. Cover the bottom of the deep salad bowl with foil.
2. Spread the grated boiled beets on top. Salt and grease with mayonnaise.
3. Next, distribute the grated potatoes, canned peas, cheese and grated carrots. To each layer to taste salt and grease with sauce.

Turn the finished salad onto a flat plate and carefully remove the foil from it.

Ham rolls

Ingredients:

• 350 g of chicken ham;
• 1 tbsp. coarsely grated cheese;
• classic mayonnaise;
• fresh garlic.

Cooking:

1. Peel and crush the garlic. Its amount must be adjusted to taste.
2. Mix it with pre-grated cheese and add mayonnaise.
3. Cut chicken ham into very thin, identical slices.
4. To each lay out the toppings in portions and roll the rolls.

Secure workpieces with beautiful skewers and cool.

Sandwiches with cheese and red fish

Ingredients:

• 150 g of salted red fish;
• 1/3 Art. soft curd cheese;
• White bread;
• vegetable oil;
• seaweed salad.

Cooking:

1. With a sharp knife, cut the fish into thin graceful plates.
2. Cut off crusts from slices of white bread. Cut square pieces from the remaining pulp.
3. Lubricate the pan with a small amount of any vegetable oil. Dry bread on it.
4. The basics for future sandwiches should be covered with a delicious brownish crust. You can use a toaster for this purpose.
5. Spread each piece of bread with soft curd cheese. The more it will be, the tastier and more tender the snack will turn out.
6. Lay small pieces of fish on top of the cheese.

Garnish each sandwich with a small amount of seaweed salad. For the same purpose, you can take Korean carrots, fresh herbs or any vegetables.

Oven-dried prune beef

Ingredients:

• 850 g of beef meat (from the cervical or scapular part);
• 130 g of dried prunes;
• 2 pcs. onions;
• 1 tbsp. filtered warm water;
• 1 pinch of spices for beef and a mixture of peppers;
• 1 teaspoon coriander seeds;
• 3 to 4 bay leaves;
• table salt to taste;
• vegetable oil;
• several stalks of parsley;
• Fresh dill for decoration.

Cooking:

1. First of all, you need to prepare the meat for further baking. To do this, rinse it well with cold water, wipe with paper towels or towels. Be sure to cut off excess fat, peel off all films and other excess parts with a sharp knife.
2. Cut the prepared beef into thin sticks. Each carefully beat off with a kitchen hammer, otherwise the already prepared beef may turn out to be too stiff.
3. Rinse prunes and pour hot water. Leave in this form to soak for 20 - 25 minutes.
4. Peel the husk from the onion and cut it into very small cubes.
5. Heat a small amount of vegetable oil in a cast-iron pan. Fry onion on it until golden brown and add salt.
6. After a few minutes, send the meat sticks to the vegetables.
7. Cook the beef in evaporating juice for as long as possible.
8. As soon as the liquid begins to evaporate from the pan, pour 1 tbsp. water. Add all seasonings and lavrushka. Add up.
9. Simmer food together under a lid over low heat for 10 to 15 minutes. Transfer almost ready-made beef to a heat-resistant form.
10. Add soaked and finely chopped prunes to the meat.
11. Put the bowl in the oven and cook until the beef is soft. This one will take 60 - 90 minutes.

Serve the prepared meat with any side dish and assorted pickled vegetables.

Pork chops in the oven with cheese and tomatoes

Ingredients:

• ½ kilo pork loin;
• 2 raw large eggs;
• 50 g of wheat flour;
• 100 g of crushed hard cheese;
• sunflower oil;
• 15 g of fresh herbs;
• 2 to 3 tomatoes;
• salt and pepper.

Cooking:

1. Cut the meat into pieces (the optimal thickness for each is 1.5 cm).
2. Wrap pork in a bag and beat each slice with a special hammer. You need to use the side on which there are no teeth, so as not to tear the meat.
3. Roll each slice of pork in flour mixed with salt and pepper. You can optionally grate the meat with spices to your taste.
4. Beat the contents of raw eggs in a bowl. Dip future chops into the resulting mass.
5. Pieces, breaded in flour and egg, put in a thick-walled pan with warmed vegetable oil. First fry the chops on one side, then on the other. It is enough to cook each piece for 2 minutes.
6. Slightly fried meat should be placed in a form with low sides or on a baking sheet.
7. Pour a small handful of chopped greens onto each piece. Add a couple of slices of tomato. Top up with chopped cheese.
8. Bake meat in the oven at 180 - 190 degrees for 10 - 12 minutes. If you increase this time, pork can be dried.

When choosing hot dishes, give preference to those that are convenient to serve in small portions. In this regard, graceful stuffed chops are the perfect solution.

Rustic potato garnish

Ingredients:

• 5 to 6 potato tubers;
• 5 tbsp. l breadcrumbs;
• French herbs
• table salt to taste;
• 5 tbsp. l olive oil;
• a mixture of colored freshly ground peppers.

Cooking:

1. Peel raw potatoes, wash them thoroughly and dry from moisture. If the vegetable is young, then you can leave the peel.
2. Pour potato wedges into a deep bowl. Add to them French herbs, a mixture of peppers and salt. Top with olive oil.
3. Mix the potatoes well and pour them onto a baking sheet covered with baking paper. Spread in one layer.
4. Bake a side dish at 180 - 200 degrees. The exact time depends on the features of the oven and the thickness of the potato slices. Readiness can be checked with a toothpick. Inside, the vegetable slices should become soft, and outside - cover with a golden brown.

Serve cooked potatoes with mustard and / or cheese sauce.

Choosing for yourself the best recipes for New Year's dishes, it is worth paying special attention to those that can be repeated quickly and simply. Even the original holiday treats can be easy and intuitive to prepare. To ensure that guests are sure to be full, it is worth combining hot and cold snacks, main dishes and sweets on the table.