Approximate menu for the New Year's table. Meat dishes

It can be difficult for modern housewives to decide what to cook for the New Year. It is difficult to decide on the ideal menu while studying interesting recipes. The best options for appetizers and hot dishes for the holiday table will make the cook’s task easier.

What salads can you prepare for the New Year?

Of course, you can’t do without salads for the New Year. When preparing snacks for this beloved holiday, you definitely need to take care not only of their taste, but also of an interesting “elegant” design.

With squid and shrimp

Ingredients:

550 g squid;
1 medium package of crab meat;
260 – 280 g small shrimp;
3 boiled eggs;
110 g “Dutch” cheese;
1 onion;
classic mayonnaise;
salt and pepper;
3 tbsp. l. table vinegar;
lettuce, red onion and any fresh herbs to decorate the appetizer.

Preparation:

1. Cut the onion into thin half rings. Pour in a mixture of vinegar and a small amount of boiled water. Leave the vegetable to marinate for a quarter of an hour.
2. Boil shrimp and squid in separate pans. Keep seafood in boiling water for no longer than 2.5 minutes, remove all excess. Squid - from films and chords, shrimp - from heads, shells, tails and intestinal wreaths. Finely chop all prepared seafood.
3. Cool the eggs and cut into miniature cubes.
4. Squeeze the pickled onion.
5. Finely grate the cheese and chop the crab meat as desired.

Instead of the latter, you can take crab sticks.

They are even more convenient to grind.
6. Mix all prepared products in a deep bowl. Add salt. Pour in classic mayonnaise.
7. Place the resulting appetizer on washed and dried lettuce leaves. Top it with thin rings of sweet red onion and herbs.
Let the salad brew thoroughly and serve to the festive table.

Classic Olivier

Ingredients:

4 potato tubers;
3 pickled cucumbers;
2 pcs. carrots;
340 g boiled sausage;
5 boiled chicken eggs;
1 can of canned green peas;
2 tbsp. l. olive mayonnaise;
fine salt.

Preparation:

1. Boil root vegetables directly in their skins until tender.

To prevent the potatoes from boiling, pour half a glass of cucumber pickle into the water.

2. Peel the boiled vegetables and cut into neat medium cubes.
3. Chop the cooled eggs, sausage and all the pickled cucumbers in the same way.
4. Combine the components crushed into equal cubes. Add green peas without brine to them.
5. Season the salad with salted olive mayonnaise.
You can experiment with the classic snack recipe. For example, replace pickled cucumber with a fresh vegetable, and boiled sausage with a smoked product.

Salad with Korean carrots and pork

Ingredients:

550 g pork pulp;
2 pickled cucumbers;
3 boiled eggs;
220 g each of semi-hard cheese and Korean carrots;
1 tbsp. classic mayonnaise;
2 tbsp. l. vinegar;
1 onion;
½ can of pitted olives;
a bunch of fresh green onions;
fine salt.

Preparation:

1. Wash the meat, boil the whole piece in salted water. Cool and cut into strips.
2. Chop cucumbers and pre-cooked cooled eggs into cubes.
3. Marinate the onion in a mixture of water and vinegar. After about half an hour, squeeze out excess liquid.
4. Place the salad in portioned bowls in layers: pork strips – onions – cucumbers – eggs – Korean carrots.
5. Top the appetizer with a large amount of grated semi-hard cheese, garnish with olive slices and chopped green onions.
In the process of laying layers of snacks, coat each of them with salted classic mayonnaise.

With smoked chicken and mushrooms

Ingredients:

1 can of canned butter;
3 pre-cooked potatoes;
1 smoked chicken breast;
a couple of pre-boiled eggs;
130 g “Dutch” cheese;
60 g walnut kernels;
2 garlic cloves;
1 large onion head;
any vegetable oil;
fine salt;
mayonnaise based on quail eggs.

Preparation:

1. Cut the boiled potatoes into miniature cubes.
2. Coarsely grate the cheese. Grind the cooled boiled eggs in the same way.
3. Chop the smoked chicken breast and canned mushrooms very finely.
4. Cut the onion into miniature cubes. Fry in any oil until golden brown. Cool.
5. Crush the nuts to fine crumbs. Crush the garlic. Mix both ingredients with mayonnaise. Salt the resulting sauce.
6. Place the appetizer on a plate in layers: mushrooms - fried onions - potatoes - smoked meat - eggs - grated cheese. Coat each one generously with the original sauce.
If there are crushed nuts left, decorate the finished salad with them. Let it sit for a while before taking the sample.

With red fish and croutons

Ingredients:

270 g lightly salted salmon fillet;
½ small head of Chinese cabbage;
1 large handful of light crackers;
salt and pepper;
2 tbsp. l. lemon juice;
1/3 tbsp. light mayonnaise.

Preparation:

1. Finely chop the Pekinka. Add salt and knead with your hands. This will make the cabbage much softer.
2. Cut lightly salted salmon fillet into cubes.

Trout also works well in this recipe.

3. Mix fish and cabbage. Add crackers to them.
4. Season the salad with a mixture of light mayonnaise and citrus juice.
5. Salt and pepper to taste.
Garnish the appetizer with lettuce leaves and miniature tomatoes.

New Year's salad "Obzhorka" with beef

Ingredients:

340 g beef pulp;
2 pcs. large carrots;
1 large onion;
170 g pickled cucumbers;
2 – 4 garlic cloves;
3 tbsp. l. vegetable oil;
a few sprigs of fresh parsley;
light mayonnaise;
salt.

Preparation:

1. Boil the meat pulp until fully cooked. Use your hands to separate it into fibers.
2. Chop the onion into half rings.
3. Peel the carrots and chop them using a special Korean grater.
4. Heat vegetable oil in a frying pan. Fry the onion in it until translucent. In a separate frying pan in the same oil, fry carrot sticks until golden brown. Cool the vegetables.
5. Chop the cucumbers into thin long cubes. Squeeze out the marinade.
6. Assemble the salad from all prepared ingredients. The fried vegetables should have cooled completely by this time.
7. Season the appetizer with salted mayonnaise mixed with chopped garlic.
Place the salad on a flat plate and garnish with sprigs of fresh parsley.
Hot meat dishes
An appetizing hot dish of meat will be the main dish of the New Year's table. This could be a treat made from pork, beef or poultry. The choice of option depends on the preferences of all households and the symbol of the coming year.

Whole chicken in the oven

Ingredients:

1 whole chicken carcass (weighing approximately 2 - 2.5 kg);
1 small lemon;
6 – 7 garlic cloves;
1 sprig of fresh rosemary;
70 g butter;
salt;
2 tsp. ground sweet paprika to taste.

Preparation:

1. Rinse the chicken carcass and dry it with paper towels. Rub the bird with sweet paprika and table salt. You can use any other spices if you wish.
2. Using a fine grater, remove all the zest from the lemon. Cut the citrus itself into 5 – 6 parts.

It is very important to remove only the yellow “glossy” part, without touching the soft white part with the grater.

3. Mix softened butter with the zest. Add chopped garlic cloves to the mixture. Grind the mixture vigorously with a spoon to make it as homogeneous as possible.
4. Place lemon pieces inside the chicken carcass. Add fresh rosemary for a pleasant aroma.
5. Use a thin sharp knife to lift the skin on the carcass. Fill the resulting pocket with lemon-garlic oil. Try to process the entire bird in this way.
6. Brush the top of the chicken with the remaining oil.
7. Tie the legs of the carcass with a thick thread so that it does not lose its shape when baking.
8. Preheat the oven to 190 - 200° C. Place the chicken in a glass form into it.
9. After 50 minutes, turn the carcass over to the other side. Cook the whole chicken in the oven for another 40 - 45 minutes.
Cut the carcass into pieces after spectacular serving to the festive table.

Festive goose in English

Ingredients:

1 large goose carcass (approximately 5 – 6 kg);
¼ tbsp. sea ​​salt;
1 large lemon;
1 sweet and sour apple;
1 large potato;
1 orange;
1 tbsp. chopped celery into slices;
1/3 cup each corn syrup, brown sugar and cane sugar syrup;
½ tbsp. melted butter;
2 tbsp. l. brandy without flavourings.

Preparation:

1. Place the bird carcass in a large saucepan. Fill with salt water. Leave it like this in the cold until the morning.
2. Mix two types of syrup with cane sugar, alcohol and melted butter.
3. Preheat the oven to 230 – 240° C.
4. Transfer the bird to a colander and wait until all excess liquid drains from it. Remove the innards from the carcass, cut off the fat from the tail area. Dry the goose and rub it with lemon cut in half.
5. Mix apple and orange cut into slices, chopped celery, diced potatoes. Stuff the goose with this mixture. Tie his legs with thick thread.
6. Place the bird in a preheated oven. After 5 - 7 minutes, reduce the temperature to 180° C.

The baking time for poultry is calculated individually - approximately 20 minutes per 1 kg of meat.

7. During cooking, baste the goose every half hour with the mixture from step two.
For the New Year, the goose will become a real decoration of the festive table. You can serve it with any side dish.

Roast pork in pots

Ingredients:

Half a kilo of pork (pulp);
850 g potatoes;
1 onion;
2 pcs. carrots;
2 large tomatoes;
3 – 4 bay leaves;
spices;
coarse salt;
refined oil.

Preparation:

1. Cut the meat into small pieces. Fry until an appetizing crust in heated refined oil. Add a small pinch of salt and spices. Place the finished meat into pots.
2. Chop all vegetables, except potatoes, into medium or large slices. Fry them in the oil remaining from the meat until softened.
3. Place the contents of the frying pan into the pots on top of the pork. Cover the food with medium potato cubes.
4. Pour the ingredients with water, salt and bay leaves. Use spices if desired.
5. Bake pork in the oven at high temperature, covered.
Serve the finished treat to the table directly in the pots.

Beef baked in the oven with tomato sauce

Ingredients:

1 kg beef pulp;
2 pcs. Luke;
½ large carrot;
2 tomatoes;
90 g tomato paste;
¼ tsp. chili pepper;
3 cloves of garlic;
1 tbsp. l. wheat flour;
3 tbsp. l. vegetable oil;
1 tsp each grain mustard, dry basil and oregano;
salt;
1 pinch of rosemary.

Preparation:

1. Fry chopped onion in hot oil until golden.
2. Cut the meat into large pieces across the grain. Roll them on both sides in flour. Fry in the remaining oil from the onion until cooked and golden brown.
3. In a separate frying pan, simmer grated carrots, garlic slices, tomato pieces with tomato paste. Salt the mixture and add all the specified spices. Simmer it for 8 – 9 minutes. Add small pieces of chili. Simmer for another 2 minutes.
4. Place the fried onions on the bottom of the pan. Distribute the meat onto it. Add salt.
5. Pour tomato sauce from the pan.
6. Cook for 50 - 55 minutes at medium temperature under foil.
7. Then remove the covering and let the beef brown.
Serve the meat with a side dish of stewed cabbage.

Chicken with pineapple and mushrooms covered with cheese crust

Ingredients:

Half a kilo of chicken fillet and canned pineapples;
170 g champignons;
1 onion;
80 g “Russian” cheese;
2/3 tbsp. sour cream or light mayonnaise;
fresh parsley to taste;
1 pinch of salt;
1 pinch of ground black pepper;
2 pinches of any chicken seasoning;
oil.

Preparation:

1. Rinse the chicken. Cut into medium slices. Beat through the film on both sides, rub with salt, pepper and seasoning.
2. Place the pieces on a baking sheet covered with foil greased with a little oil.
3. Fry peeled and sliced ​​champignons together with chopped onion until tender. All the moisture released from the mushrooms should evaporate from the pan.
4. Place the resulting roast on pieces of meat.
5. Cut the canned fruit rings in half and place two halves on each slice of chicken in a figure eight shape.
6. Coat the top with mayonnaise (or sour cream) mixed with chopped herbs.
7. Cover all the pieces with grated cheese.
Bake the fillet for 40 – 45 minutes at 180 – 190° C.

Cooking time may vary depending on oven specifications.

Chops in the oven with cheese and tomatoes

Ingredients:

580 g pork carbonate;
2 pcs. onions;
220 g of any hard cheese;
3 – 4 strong tomatoes;
fresh garlic to taste;
1/3 tbsp. classic mayonnaise;
2 tbsp. l. sweet mustard;
vegetable oil;
salt and pepper.

Preparation:

1. Cut the prepared pork into slices. The optimal thickness of each is 2 - 2.5 cm. It is good to beat each piece, but make sure that the pork does not tear. Sprinkle with salt and pepper, rubbing these ingredients into the meat.
2. Place all the slices on an oiled baking sheet. Cover them with thin onion rings.
3. Combine mayonnaise, sweet mustard, chopped garlic, grated cheese. Mix the sauce ingredients well.
4. Place tomato slices and the resulting spicy cheese mixture on the meat and onions.
5. Cover the top of the baking sheet with foil - shiny side down. Bake the treat at 230°C for about an hour.
Serve the finished oven-baked chops with any holiday side dish.

Original holiday side dishes

If the housewife has become tired of the usual mashed potatoes as a side dish for the holidays, you can experiment with other interesting dishes. For example, serve various cereals, vegetables, and mushrooms with meat and appetizers. You can even make a very tasty unusual side dish from cabbage.

Rice with vegetables as a side dish

Ingredients:

130 g long white rice;
60 g fresh carrots;
80 g white onion;
90 g each of zucchini and broccoli;
3 – 5 cloves of garlic;
20 g butter and 3 tbsp. l. vegetable;
80 g canned corn kernels;
salt.

Preparation:

1. Rinse the cereal thoroughly until the water is clear. This will wash away the starch from the surface of the grains and prevent the rice from sticking together in the future.
2. Pour plenty of water over the cereal and bring to a boil over high heat. Reduce the heat on the stove and cook the rice covered for a quarter of an hour. When the water from the pan has completely evaporated, add a couple of pinches of salt and all the butter. Only then stir the rice.
3. Wash all vegetables except cabbage, peel if necessary and cut into small cubes. Chop the garlic with a sharp knife and add it to the frying pan first.
4. After half a minute, pour in the onion and carrot cubes. Cook the ingredients together over medium heat for 3 – 4 minutes. Add zucchini cubes.
5. Wash the broccoli. Shortly cut the inflorescences from the head of cabbage. Add them to other vegetables. Continue cooking covered for 5 minutes. If necessary, add oil in small quantities.
6. Add corn at the end. Add salt to taste.
7. Mix the contents of the pan with the cooked rice.
Warm up the side dish and serve.

Baked potatoes stuffed with cheese

Ingredients:

8 large potatoes;
3 – 4 tbsp. l. very fatty sour cream;
90 g hard cheese;
3 – 4 arrows of green onions;
2 tbsp. l. crumb crumbs;
salt, spice mixture.

Preparation:

1. Boil the potatoes until soft, right in the skins. The main thing is to rinse the tubers in advance.
2. Cool the prepared vegetables and cut each potato in half. Use a spoon to remove the pulp, leaving fairly thick walls.
3. Turn the potatoes extracted from the center of the tubers together with cheese, sour cream, salt and a mixture of spices into a homogeneous mass in a blender. Add chopped green onions to it.
4. Stuff the potato halves with the resulting filling.
5. Sprinkle the pieces with breadcrumbs on top.
Bake the potatoes until golden brown in a very hot oven.

Cauliflower with béchamel sauce

Ingredients:

1 head of cauliflower;
230 g fresh or frozen spinach;
90 g “Russian” cheese;
½ liter of fat milk;
4 tbsp. l. flour;
olive oil;
salt, pepper mixture and nutmeg.

Preparation:

1. Wash the cabbage well. Boil the whole head of cabbage until the vegetable softens. It is very convenient to do this using a double boiler.
2. If the spinach is frozen, first let it thaw naturally. Then finely chop the product. Fry for 5 - 6 minutes in a frying pan.
3. Fry the flour in olive oil until light golden brown. Pour milk into it in small portions. Stir constantly with a whisk to prevent lumps from appearing. Add salt, nutmeg, pepper mixture. Cook the sauce until thickened. Add fried spinach to it and simmer for a couple more minutes.
4. Separate the cooked cabbage into inflorescences. Place in a heat-resistant form. Pour in the sauce from the previous step.
5. Cover the food with grated cheese.
Cook the side dish in the oven at 200°C for a quarter of an hour.

Country-style potatoes in the oven

Ingredients:

8 – 9 pcs. potato tubers;
1 tsp. sweet ground paprika;
2 pinches of ground red pepper;
1 pinch of dried basil;
salt;
2 pinches of dried oregano;
granulated garlic;
6 tbsp. l. sunflower oil.

Preparation:

1. Wash the potatoes using a stiff brush. There should be no sand or other contaminants left on the potato skins.
2. Cut the prepared tubers into quarters. You need to work the knife along the vegetable so that the pieces are oblong.
3. Rinse the potatoes thoroughly again with cold water. Place the pieces on a natural fabric towel so that the latter absorbs moisture.
4. Return the potatoes back to the bowl. Season with all the aromatic spices, oil, salt and granulated garlic. Mix the ingredients well with your hands.
5. Place the prepared potato pieces on a parchment-lined baking sheet, skin side down.
Bake the side dish for half an hour at 180° C. Check the readiness of the vegetable with a knife or toothpick. Serve potatoes with regular ketchup or any garlic sauces.

Hot side salad with mushrooms

Ingredients:

330 g fresh champignons;
120 g purple onions;
160 g sweet bell pepper;
1 bunch of lettuce leaves;
60 g cheese;
vegetable oil;
20 ml table vinegar;
130 g dry white beans;
pomegranate sauce;
10 g mustard beans;
1 pinch of dried thyme;
Adyghe salt.

Preparation:

1. Soak dry white beans in cold water overnight. Cook until done.
2. Fry the mushrooms until the liquid evaporates. Add strips of pepper to them. When the vegetable is browned, add the boiled beans. Continue frying for another 3 - 4 minutes. Add salt, thyme, mustard to the mixture.
3. Pour the onion with a mixture of water and vinegar. Leave for 7 – 8 minutes, squeeze out. This will relieve the vegetable from unpleasant bitterness.
4. Place the washed lettuce leaves on a plate. Place the still warm snack from the second step on them. Spread pickled onions on top.
Pour pomegranate sauce over the salad to taste and garnish with grated cheese.

Brussels sprouts in tomato sauce

Ingredients:

1 kg cabbage;
2 tbsp. l. tomato and sour cream paste;
1 tsp. butter;
salt;
1 tbsp. l. freshly squeezed lemon juice;
120 g “Dutch” cheese;
2/3 tbsp. filtered water;
ground black pepper;
1 garlic clove.

Preparation:

1. Remove bad leaves from Brussels sprouts. Cut off damaged areas. Cut large heads of cabbage into 2 parts.
2. Boil the cabbage in a small amount of water with lemon juice for 2 - 3 minutes to remove the bitterness.
3. Place the vegetable in a colander and pour over ice water. This will help maintain its bright, appetizing color.
4. Cut the garlic into thin slices.
5. Mix tomato paste and sour cream. Pour in water. Add salt, black pepper.
6. Grease the mold with softened butter. Place cabbage in it. Pour in tomato mixture.
7. Bake the cabbage for a quarter of an hour at medium temperature.
8. Grate “Dutch” cheese on top. And leave the dish in the oven for another 7 - 8 minutes.
The side dish should sit well before serving. During this time, the vegetables will absorb the aromas of the pouring.

Cold appetizers for the New Year

Cold appetizers on the festive table will perfectly complement the main dish and make the menu more varied and interesting. It is worth preparing them in small quantities, but in several versions at once.

Rolls with cheese and ham

Ingredients:

180 g chicken ham;
120 g “Russian” cheese;
3 – 4 medium garlic cloves;
70 g classic mayonnaise;
pepper mixture.

Preparation:

1. Finely grate the cheese. Mix with crushed garlic.
2. Fill the filling with mayonnaise. Spice up.
3. Cut the ham into thin slices and wrap a portion of the filling in each slice.
Secure the appetizer with beautiful skewers, cool and serve.

Champignons stuffed with cheese and sausage

Ingredients:

170 g fresh champignons;
90 g boiled sausage;
fresh herbs to taste;
vegetable oil;
1 tbsp. l. olive mayonnaise;
80 g semi-hard cheese.

Preparation:

1. Rinse the mushrooms. Remove the legs from them. Finely chop the latter and fry in vegetable oil until cooked.
2. Combine the legs with mayonnaise, grated cheese, chopped herbs, and small cubes of sausage. Fill the caps with the filling, which are also greased on all sides with oil.
3. Bake the appetizer for a quarter of an hour in a hot oven.
Cool the finished dish and serve.

Lavash roll with red fish

Ingredients:

2 thin sheets of pita bread;
230 g soft processed cheese;
1 bunch of fresh dill;
230 g lightly salted salmon.

Preparation:

1. Cut the fish fillet into thin slices.
2. Wash the greens, dry and finely chop.
3. Coat each sheet of lavash with melted cheese. Top with chopped herbs.
4. Place fish slices on the surface of the bases.
5. Roll the sheets into tight rolls, cover with cling film, and refrigerate for half an hour.
Cut the appetizer into portions and serve.

Original chicken legs in batter

Ingredients:

6 pcs. chicken legs;
3 tbsp. l. sifted flour;
1 chicken egg;
3 tbsp. l. milk;
vegetable oil;
salt, spices.

Preparation:

1. Rinse the legs. Add salt and spices.
2. Pour flour into another bowl. Add milk. Pour in 1 tbsp. l. oils, raw egg contents. Mix the ingredients well. You can use a mixer for this at the lowest speed.
3. Dip the legs into the resulting batter. Fry until done in plenty of hot oil.
Cool the legs and serve with your favorite sauces.

Savory snack on chips

Ingredients:

1 large tomato;
3 – 4 garlic cloves;
90 g hard cheese;
90 g dill;
½ tbsp. light mayonnaise;
60 g olives;
10 large oval chips of the same size and shape.

Preparation:

1. Grind the dill. Mix it with grated cheese and tomato cubes. Add garlic, mayonnaise.
2. Place the resulting filling on the chips.
3. Garnish the appetizer with olive halves.
Serve immediately before the chips get soggy.

Raffaello with crab sticks, cheese, olives

Ingredients:

120 g quality crab sticks;
2 boiled chicken eggs;
70 g processed cheese and 50 g hard cheese;
fine salt to taste;
classic mayonnaise;
fresh garlic.

Preparation:

1. Grate garlic, crab sticks, cooled eggs and hard cheese onto the finest grater.
2. Mix the prepared ingredients, season with mayonnaise. Add salt. Add melted cheese.
3. Form neat small balls from the resulting mass.
Place the appetizer on a large platter and garnish with herbs. If desired, you can make the filling from almonds or a piece of olive.

Hot snacks for the New Year

Hot appetizers will allow guests to slightly satisfy their hunger before the main course is served. They can be either meat or vegetable.

Hot appetizer of chicken fillet in bacon

Ingredients:

370 g chicken fillet;
120 g bacon;
fine salt;
4 – 5 garlic cloves;
5 tbsp. l. medium fat sour cream;
salt and spices.

Preparation:

1. Combine chopped garlic with sour cream.
2. Cut the meat into layers, beat, salt and rub with spices.
3. Coat each piece with sour cream sauce. Roll the pieces into rolls and cover with strips of bacon.
Bake the appetizer for about half an hour in a very hot oven. For the first quarter of an hour, you can cover the rolls with foil.

Potato sticks with cheese

Ingredients:

8 medium potatoes;
120 g hard cheese;
130 g rusk crumbs;
2 eggs;
2 tbsp. l. corn flour;
salt;
vegetable oil.

Preparation:

1. Boil the potatoes until tender and grate them on a fine grater. Add egg and salt to it. Mix well.
2. Add flour. Knead elastic dough.
3. Cut the cheese into rectangles.
4. In one bowl, beat the remaining egg, pour the breadcrumbs into the second.
5. Form small potato sticks stuffed with cheese. Dip them first into the egg, then into the breadcrumbs.
Fry the appetizer in a large amount of oil until golden brown.

Chicken Cordon Bleu rolls in the oven

Ingredients:

1 chicken breast;
90 g cheese;
90 g ham;
1 egg;
a handful of breadcrumbs;
salt and pepper;
vegetable oil.

Preparation:

1. Cut the breast into thin layers. Beat each one through the film. Rub with pepper and salt.
2. Place slices of cheese and ham on the breast pieces. Roll the pieces into neat rolls.
3. First dip each one in a beaten egg and then roll in breadcrumbs.
4. Place the future appetizer in a baking dish.
Cook the rolls in the oven at 180°C for half an hour.

Hot sandwiches (mini-pizzas)

Ingredients:

7 – 8 slices of loaf;
1 tomato;
130 g smoked sausage;
80 g cheese;
1 bunch of fresh dill;
mayonnaise.

Preparation:

1. Finely chop dill, sausage, and tomato. Mix. Season with mayonnaise.
2. Coarsely grate the cheese.
3. Place the filling from the first step onto the loaf pieces.
4. Sprinkle the appetizer with grated cheese.
Bake for 6 – 7 minutes in a hot oven.

Fried lavash rolls with cheese filling

Ingredients:

1 package of thin Armenian lavash;
320 g cheese;
green onions to taste;
3 boiled eggs and 2 raw;
2 tbsp. l. sour cream and mayonnaise;
80 ml milk;
salt.

Preparation:

1. Grate the boiled eggs. Mix with shredded cheese, chopped green onions, sour cream and mayonnaise.
2. Separately, beat raw eggs with milk and salt.
3. Cut the lavash into squares.

Ingredients:

190 g chicken fillet;
½ onion;
200 g ready-made puff pastry;
130 g champignons;
60 g cheese;
mayonnaise, butter;
salt.

Preparation:

1. Roll out the dough, cut into small squares. Place each piece in a muffin tin. Add peas and bake for 25 minutes at 180°C.
2. Finely chop the onion and fry. Add small pieces of mushrooms and chicken to the already rosy vegetable. Fry the ingredients together for 8 - 9 minutes. Add salt. Add mayonnaise to the filling.
3. Fill the ready-made cooled tartlets with the mixture from the previous step. Sprinkle them with grated cheese.
Bake the appetizer for 8 - 9 minutes at 180° C.

The New Year's menu is a fairy tale of edible dishes on the festive table. Every housewife thinks through the menu long before New Year's Eve. With special curiosity and excitement, he chooses the dishes that he will treat his loved ones with.

Of course, every family has traditional and repeatedly tested recipes. But you always want to cook new, delicious dishes and surprise everyone present.

The wonderful holiday atmosphere begins with the New Year's feast. There are delicious and beautiful things on the table: salads, pies, drinks.

Hot dishes

Red fish rolls

Every feast begins with appetizers, and New Year's is no exception. An interesting recipe for fish rolls on skewers will immediately attract the attention of guests.

Ingredients for 6 servings:

• red fish fillet - 500 g
• soy sauce - 1 tbsp. l.
• lemon juice - 2 tbsp. l.
• dill greens - 1 tbsp. l.
• jar of stuffed olives
• ground black pepper, wooden skewers

Preparation:

1. Cut the fish into thin strips. Pepper it and pour a mixture of soy sauce and lemon juice.
2. Drain the brine from the cream. Wrap the fish strips around the olives and pierce them with a skewer so that the roll is in the middle.
3. Heat the olive brine in a frying pan and place the fish rolls in it. Once the brine returns to a boil, turn off the heat and cover the pan with a lid for 5 minutes.
4. Place the skewers with the fish rolls on a plate and sprinkle generously with chopped dill.

Red fish in dough

Fish in dough is a traditional holiday appetizer.

Required for 6 servings:

• red fish fillet - 500 g
• lemon juice - 1 tsp.
• fresh beer - 50 ml
• slaked soda - 1/2 tsp.
• highly carbonated mineral water – 100 ml
• wheat flour - 200 g
• vegetable oil, ground black pepper, salt

Preparation:

1. Beat eggs, mix with soda, salt and pepper, add flour, pour in beer and mineral water. Knead the dough to a consistency similar to pancake dough.
2. Cut the fish fillet into small slices, sprinkle with lemon juice, salt and pepper to taste. Let sit for 10 minutes and dry with paper towels.
3. Dip fillet pieces in batter and immediately fry in well-heated oil or in a deep fryer.
4. Blot the finished fish from excess oil on paper towels.

New Year's menu with canapés and red caviar

It’s very convenient to enjoy your first glass with small and savory canapés.

Ingredients:

• wheat bread - 300 g
• boiled eggs - 2 pcs.
• salmon caviar - 3 tbsp. l.
• butter - 6 tbsp. l.
• 1/2 lemon
• green onions

To boil eggs with cracked shells, they must be boiled in highly salted water.

Preparation:

1. Cut the eggs into slices.
2. Cut the bread into slices and carefully cut out circles from them. Brush the bread slices with some of the butter and place the egg slices on top.
3. Using a cornet, make sides 5 mm high around the egg circles from the softened remaining butter.
4. Place red caviar in the middle of each egg slice.
5. Garnish the canapes with a slice of lemon and green onion.

Homemade jellied meat

Homemade meat jellied meat is the best appetizer that you always want to try.

Required Products:

• beef shank - 1 pc.
• pork leg with claw - 1 pc.
• chicken wings or legs - 2 pcs.
• lean beef - 200-300 g
• onion - 1 pc.
• carrots - 2-3 pcs.
• garlic - 3-4 cloves
• parsley root, any greens, salt
• raw egg - 1 pc.

Cooking method:

1. Process the meat first. Scrub the leg and shank well and wash. Rinse the chicken parts. Soak all meat parts in water overnight.
2. The next day, place all the meat parts in a saucepan with a thick bottom and cover with water. The water above the meat should be 6 cm high. Bring to a boil, skim off the foam.
3. Add peeled onion, carrots and parsley root to the broth.
4. Place the pan over very low heat and cook for about 8 hours. Add water as it boils. The water should remain at the same level (6 cm above the meat). At the end of cooking, add salt to taste.
5. At the end of the eighth hour, remove all meat parts from the broth. Separate the meat from the bones and chop finely. Strain the broth through cheesecloth.

If the broth becomes cloudy, at the end of cooking, break a raw egg into it to collect small particles. And then remove the egg with a slotted spoon.

6. Finely chop the peeled garlic and herbs, mix with the chopped meat.

7. Place meat and garlic in an enamel tray with high sides. Pour in the broth. Cool, then refrigerate until completely set.

Mushroom caps stuffed with caviar

The presence of a dish with mushrooms is mandatory on the New Year's table - because they grow in the forest along with the Christmas tree.

Required for 4 servings:

• large champignons - 400 g
• sour cream - 200 g
• bacon - 50 g
• garlic - 2 cloves
• bulb
• thyme - 5 sprigs
• ground crackers - 2 tbsp. l.
• red caviar - 2 tbsp. l.
• vegetable oil, salt, pepper

Preparation:

1. Peel the mushrooms, rinse, cut off the stems and set aside. Place the caps in a heatproof tray lined with parchment.
2. Finely chop the mushroom stems along with the garlic, onion and bacon. Fry in a well-heated frying pan in vegetable oil, stirring, for 5-7 minutes until soft.
3. Add thyme leaves, sour cream and 1/2 tbsp. l. crackers. Add salt, pepper, stir and keep on fire, stirring, for another 1 minute.
4. Stuff the champignon caps with the resulting mass and sprinkle with the remaining breadcrumbs. Place in the oven at 200 degrees C for 20 minutes. Turn on the function that coats the products with a golden brown crust.
5. Remove the mushrooms from the oven and place red caviar on top of the filled caps. Ready.

Olivier salad with crab meat

The New Year's menu always includes salads of this type. And this recipe should not pass by your holiday table.

Ingredients for 4 servings:

• boiled potatoes - 2 pcs.
• medium-sized boiled carrots - 2 pcs.
• crab meat - 125 g
• fresh cucumber - 2 pcs.
• pickled cucumbers - 5 pcs.
• hard-boiled eggs - 3 pcs.
• canned peas - 30 g
• mayonnaise - 100 g

Cooking steps:

1. Cut the crab meat into cubes. If your crab is fresh, you need to boil it.
2. Cut carrots, cucumbers, potatoes and eggs into equal-sized cubes.
3. Place the cucumbers on the bottom of the plate. Season carrots, potatoes, eggs with mayonnaise separately.
4. Place a layer of carrots on top of the cucumbers, then potatoes, peas and eggs.
5. Place a layer of crab meat on top. Garnish with chives.

Tongue cocktail salad

Include this recipe in the New Year's menu, beautifully decorated and very satisfying.

Products for the recipe:

• boiled beef tongue - 120 g
• pickled red pepper pod - 1 pc.
• green peas - 2 tbsp. l.
• mayonnaise - 2 tbsp. l.
• cream 35% fat - 3 tbsp. l.
• dill for garnish

To make it easier to remove the skin from hot boiled tongues, they are immersed in cold water for 2-3 minutes.

Preparation:

1. Finely chop the boiled tongue.
2. Cut the pickled red pepper into strips.
3. Place tongue, pepper in a vase, add green peas, spices to taste.
4. Season the salad with mayonnaise and cream. Sprinkle dill on top.

Delicious salad with beef fillet

Required:

• beef steaks 120 g each - 4 pcs.
• red wine vinegar - 2 tbsp. l.
• orange juice - 2 tbsp. l.
• spicy mustard - 2 tsp.
• potatoes - 2 pcs.
• green beans - 120 g
• head of green salad - 2 pcs.
• yellow paprika pod, cut into pieces - 1 pc.
• tomato - 2 pcs. cut in half
• pitted olives, cut in half
• olive oil - 4 tsp.

Preparation:

1. Place the steaks in a flat pan. In a small form, stir 1 tbsp. l. vinegar, 1 tbsp. l. orange juice, mustard and pour over steaks. Cover the steaks with a lid and marinate in the refrigerator for 30 minutes, turning occasionally.
2. Boil the potatoes in salted water for 15-20 minutes. Then drain the water and set aside for now.
3. Bring water to a boil in a small saucepan and cook beans for 10 minutes. Then cool.
4. Arrange lettuce leaves on a serving plate. Top with potatoes, beans, paprika, tomatoes and olives.
5. For seasoning, mix the remaining orange juice and mustard with half the olive oil.
6. Remove the steaks from the marinade and fry thoroughly in a frying pan. Cut them into wide strips. Place the meat on the salad, pour seasoning on top and serve.

Chicken salad with lychee, oranges, kiwi and avocado

Ingredients:

• smoked chicken breast - 300 g
• radishes - 3 pcs.
• large orange - 1 pc.
• lemon - 1 pc.
• kiwi - 2 pcs.
• avocado - 1 pc.
• can of canned lychee - 280 g

Refueling:

• mayonnaise - 150 g
• juice from canned lychees - 3 tbsp. l.
• lemon juice - 4 tbsp. l.
• cognac - 2 tbsp. l.
• salt, pepper mixture - to taste

Preparation:

1. Remove skin and bones from chicken breast. Cut it into large cubes.
2. Peel the avocado, cut in half, remove the pit and cut the flesh into large cubes.
3. Sprinkle lemon juice on the avocado to prevent it from browning.
4. Cut the zest from the orange along with the membrane. Carefully cut out the pulp.
5. Peel the kiwi, cut in half and then cut into 0.5 cm thick slices.
6. Wash the radishes, cut off the stems, cut into small slices.
7. For dressing, mix mayonnaise, lychee juice, lemon juice, cognac. Add salt and pepper. Form a salad.
8. The New Year's menu has been supplemented with a new salad with a mysterious taste.

Video on how to make New Year's salads in the shape of a Christmas tree

See how you can diversify the New Year's menu with a Christmas tree-shaped salad.

An original idea for serving a salad creates a New Year's mood.

New Year's dish - trout with shrimp

Consider surprising your New Year's menu with a cooked dish. It should be unusual and new, like trout and shrimp.

Ingredients:

• trout – 1 kg
• peeled shrimp - 100 g
• mushrooms - 300 g
• butter - 8 tbsp. l.
• juice from 1/2 lemon
• loaf slices - 5 pcs.

Preparation:

1. Divide the fish into boneless fillets, cut into portions, salt, pepper, sprinkle with lemon juice and let sit for 30 minutes.
2. Cut the mushrooms into slices.
3. Place the fish in a mold, add pieces of butter (4 tbsp) and bake.
4. Fry the shrimp and chopped mushrooms in the remaining oil.
5. Place the fish on a dish, place mushrooms and shrimp around it, and on the side are heart-shaped croutons, cut from a loaf and fried in the oil remaining after frying the mushrooms. Decorate with lemon and herbs.
6. Diversifying the New Year's menu with the presence of trout and shrimp is the best delight of the holiday.

Goose with apples in the oven

The New Year's menu allows guests to make a choice and try a piece of aromatic goose.

Required Products:

• gutted goose - 3 kg
• sweet and sour apples – 1.5 kg
• butter - 50 g
• Antonovka apples - 10 pcs.
• cumin - 1 tsp.
• meat broth - 1/2 cup
• sour cream - 1/2 cup
• salt pepper

Cooking steps:

1. Wash the goose carcass thoroughly and remove excess fat.
2. Place the bird in a large pan, add water and cook until half cooked for 10 - 15 minutes in low boiling water. Then remove the goose and dry it well with a paper towel. Rub the inside and outside with a mixture of salt, pepper and cumin. Let the bird sit at room temperature for 2-3 hours.
3. For now, we don’t touch the Antonovka apples. Take sweet and sour apples and peel them and remove seeds. If the apples are large, then cut them into quarters or eighths and put them in the belly. Place a piece of butter there. Sew up the incision with harsh thread.
4. Preheat the oven to 220 degrees C. Spread the goose with sour cream and place it on a baking sheet with its back facing up. Bake in the oven for about 20 minutes until the skin of the goose is nicely browned.
5. Reduce the oven temperature to 180 degrees C and add 1/2 cup of broth to the pan. Bake the goose for about 2 hours, basting it with the released juice and broth every 10-15 minutes.

Check the readiness of the goose with a knife - if clear juice comes out of the cut, the bird is ready.

6. While the goose is baking, wash the Antonovka, cut each apple into quarters and remove the seeds. 20 minutes before the goose is ready, place the Antonovka on a baking sheet around the bird and bake.

7. Remove the strings from the bird, remove the apples from the belly, pour sauce from the baking sheet over the bird and leave covered for 15 minutes. Serve the goose: transfer it to a festive dish, arrange the apples beautifully around the perimeter.

Mackerel in the oven, baked in an envelope

The presence of delicious fish on the New Year's table transports you to a fairy tale with a river. Be sure to add the recipe to your New Year's menu.

Required for 4 servings:

• gutted mackerel 200 g each - 4 pcs.
• celery stalk - 8 pcs.
• juice of one lemon
• garlic - 4 cloves
• vegetable oil - 4 tbsp. l.
• basil - 4 sprigs
• salt pepper

Preparation:

1. Wash the mackerel well and add salt. pepper and sprinkle with lemon juice.
2. Make 3-4 transverse cuts on each side of the fish and insert basil leaves into them.
3. Cut two stalks of celery into cubes, place on a sheet of parchment or foil, and place the fish on top. Pour vegetable oil over the fish, add a clove of garlic, crushed with the flat side of a knife, and wrap it in an envelope. Cook each fish in this manner with the remaining celery and garlic.
4. Place the resulting envelopes on a baking sheet and bake in the oven for 17 minutes at 250 degrees C.

Video on how to cook juicy chicken fillet for the New Year's table

Look at the recipe and include it in the New Year's menu, you will like it.

As a result, you will get tender and juicy breast.

Viennese Sachertorte

Ingredients:

• dark chocolate – 450 g
• butter - 200 g
• sugar - 200 g
• egg - 8 pcs.
• wheat flour - 150 g
• ground almonds - 50 g
• apricot jam – 150 g
• powdered sugar - 200 g

Preparation:

1. For the dough, melt 200 g of dark chocolate.
2. Mix butter with 150 g of sugar.
3. Separate the egg yolks from the whites and gradually mix with the butter and chocolate. Add flour, almonds and mix again.
4. Add the whites beaten with the remaining sugar.
5. Place the dough in a mold lined with parchment, level it and bake for 50 minutes at 180 degrees C. Cool the finished cake, remove from the mold and cut horizontally.
6. Apply half of the pureed confiture to the bottom cake, cover with the top one and spread with the remaining confiture.
7. Boil the powdered sugar with 125 ml of water until syrup forms.
8. Chop 200 g of creamy chocolate, melt in syrup and cool.
9. Cover the cake with the resulting icing and decorate with the remaining chocolate.

New Year's menu with a delicious dessert “Broken Glass” - video recipe

New Year's dessert is prepared very quickly. You will certainly like it with its light and delicate taste.

Surprise your guests with this beautiful dessert.

No-bake caramel-nut dessert

Find out the recipe for a quick, no-bake New Year's dessert.

Ingredients:

• cookies - 300 g
• butter - 150 g
• Milk toffee – 400 g
• peanuts - 200 g
• chocolate - 180 g
• milk - 6 tbsp. l.

Preparation:

1. Grind the cookies into crumbs in a bowl. Add melted butter and mix well. Pour 2 tbsp. l. milk and mix again.

2. Place the resulting mass in a baking pan lined with parchment. Mold size 20 x 20 cm.

3. Compact the mixture with cookies well.

4. Let's start preparing the caramel-nut layer. Take the toffees and place them in a bowl, add 2 tbsp. l. milk, put in the microwave to melt. Remove and stir periodically.

If you buy nuts with husks, roast them first and the husks will easily separate. We divide the nut kernels into two parts.

5. Add nuts to the bowl with melted toffee and mix. Place the caramel-nut mixture in the mold on top of the cookie layer and level it out. You need to do this quickly because the caramel hardens.

6. Make chocolate glaze. Break the chocolate into pieces, place in a bowl, pour 2 tbsp. l. milk and 10 g butter. Melt the chocolate in the microwave. Remove and stir occasionally.

7. Pour hot chocolate onto the caramel layer and smooth it out with a spatula. Sprinkle ground nuts on top. Place in the refrigerator for 3 hours to harden.

8. Using a warm knife, cut the cake into pieces and place on a plate. Ready. The New Year's menu was replenished with a cake prepared without any problems.

As I previously mentioned in other articles, the New Year is the most fun, the most beloved by everyone, the most, most holiday. Well, for kids, this is probably the only celebration that they remember from their childhood. For everyone, both adults and children, it is important what the festive table will be like. Everyone is waiting for something new and very tasty.

For the New Year, a jar of red caviar, Olivier salad, Herring under a fur coat and, of course, meat have always been considered a mandatory dish. We have tried to present you with a menu so that you can choose what you like. That's not all, of course. There will also be new dishes, drinks and other articles. Follow our publications and you will know and be able to do everything.

Festive menu for the New Year. Recipes, photos, annotations

So we have already prepared for the festive table. They are usually displayed together with appetizers, and to be honest, it is now difficult to distinguish a salad from an appetizer. In general, this is all - snacks.
We have also prepared a table in which you can choose the ones you like and start arranging the table with them.

Let's add a few more snacks

Hot dishes:

At the end of summer, eggplants, in my opinion, are the most common food. They go as a main dish, as a side dish, and as an appetizer. And although they themselves are neither fish nor meat, they go very well with both fish and meat. Eggplant caviar is especially good, which people usually prepare for the winter. But we eat it right away, fortunately now you can buy eggplants at any time of the year, of course it is more expensive and it would be better to prepare it yourself for the winter, but not everyone has the conditions for this.

1. Eggplants quickly and tasty in a frying pan

We have already prepared several eggplant dishes. These include eggplants baked in the oven, a meat and eggplant dish called “Moussaka”, eggplant salads and an appetizer. So we already know a lot about eggplants. What an amazing product it is, no matter what recipe you make from it, everything turns out quite simple and tasty.

1. Baked eggplants with mussels, in rolls

You should definitely try it. This is so delicious! At first you can’t even understand what kind of dish this is, what kind of delicious food it is, what it’s made from?

1. Eggplant in red sauce

Eggplant is also a vegetable. True, it is less versatile than zucchini, but it can also be added to almost any salad, and in many salads it itself is the main character. The taste of fried eggplant resembles the taste of mushrooms, sometimes you can even be deceived.

1. Eggplant in white sauce

Of course, you can eat dry eggplant without sauce. But it’s still better if there is sauce, and even better to cook them in sauce.

1. Marinated red fish

This dish is prepared completely differently, which I wrote about in the previous article “Pink Salmon with Orange Sauce”, that red fish can be used to prepare various dishes, fried, steamed, salted, pickled, etc. We have been using this recipe for pickled fish for many years and I It seems that every time the fish becomes tastier and tastier.

1. Fish in batter

Everyone certainly loves this fish. Fast, tasty, even dinner, even a snack. It's good everywhere, this red fish.

1. Meatloaf with green peppers and carrots in the oven

Meatloaf is always a table decoration. It is prepared both on weekdays and on holidays, served for breakfast, dinner and lunch. The preparation process is quite labor-intensive and takes a lot of time, so rolls are still prepared more on holidays and on weekends.

Well, now the hot dishes:

1. French-style meat with broccoli in the oven

Well, we finally get to the meat. Of course, they are very important for the New Year, but meat is meat. We used to always serve it after the clock struck 12, we would drink champagne, and then the hostess jumped up and wailed: “oh, meat, meat,” and ran to the kitchen to take the meat out of the oven or off the stove.

1. Potatoes with sour cream baked in aluminum foil in the oven.

Potatoes baked in foil are not only very tasty, but also a healthy dish. The taste of potatoes baked in the oven is not much different from those baked on coals. This dish is very loved by housewives in America for its taste and ease of preparation. The dish turns out juicy and tender, and at the same time retains all the beneficial microelements and vitamins.

1. Veal entrecote with bananas

Entrecote was one of our most famous restaurant meat dishes. I remember back in the 60-70s. In restaurants, one could order beefsteak and entrecote as the main meat dishes. Well, it’s true that there were also chicken Kiev, but the sound of the words beefsteak, entrecote, seemed to bring us into the atmosphere of something unusual, foreign.

1. Baked lamb back with potatoes in the oven

As I already wrote in other recipes, lamb is my favorite meat, and well cooked, with a good sauce, side dish, saturated with the smells of all the ingredients that we add to it, I cannot describe it, you have to try it. Well, today we will cook lamb back with potatoes and pineapple puree, I have seen many similar recipes and each has something different.

1. Beef with champignons and new potatoes with photo

For some reason, here (in Russia) it is customary to serve meat at a festive feast either in the form of a minced cutlet or chop, or boiled, or stuffed somewhere, for example, into dough (dumplings). But there are thousands of recipes for cooking meat and each one is original in some way. So I decided to give you a recipe for beef with champignons. A delicious dish.

1. How to cook moussaka

Moussaka sounds not like the name of a dish, but like music, although it is just a casserole, like the well-known lasagna. But of course there are differences. Moussaka is a dish known throughout the Mediterranean, Greece, Bulgaria, Cyprus, where the main product of consumption is not dough, but vegetables. In this case - eggplants. This is the principle of moussaka.

1. Recipe for seafood noodles with photo

It is believed that pasta, noodles, are almost the national dish of Italy. (there, by the way, they call it pasta). Well, maybe, although in Russia it is no less a national dish, on a par with potatoes. Of course, the Italians prepare hundreds of dishes from pasta, but for some reason we mostly use it only as a side dish.

1. Pink salmon with orange sauce

1. Peking cabbage stewed with mushrooms and baked in the oven

Chinese cabbage is difficult to compare with any other. It is distinguished by the fact that it is juicy and crispy at any time of the year. It occupies a special place in cooking and is even beginning to displace our usual white cabbage. It adds tenderness to any dish, whether baked or in a salad.

1. Recipe for peppers stuffed with meat and rice with photo

I understand that of course everyone knows how to stuff peppers. Everyone does it in their own way. I had a chance to try different cooking options. In some places, peppers stuffed with vegetables are more common, in others with meat, there are many more filling options.

New Year is one of the most favorite holidays for millions of Russians. For some, it is associated with warm home gatherings, while others prefer to celebrate with a noisy group. One way or another, this evening is unlikely to be complete without a thoughtful New Year's menu for the festive table.

A good housewife takes a responsible approach to the selection of recipes for the New Year, so that every guest is satisfied, and everyone remembers the general mood of the holiday for a long time. Hot dishes, snacks, salads - we have collected all this in this section, designed to help you create an original menu of New Year's recipes for the festive table.

Despite the fact that everyone’s favorite dish is different, you can please everyone without exception. How? Our New Year's recipes will help you prepare holiday dishes that are impeccable in taste, appearance, and content. And most importantly, it’s very easy to prepare them, because all the step-by-step recipes on our website are equipped with high-quality photos that clearly show the entire cooking process down to the smallest detail.

Still wondering what delicacies to surprise your household with on the New Year's menu? The choice of recipes for New Year's dishes is practically unlimited. You can make the traditional Olivier salad and stuffed peppers, or you can find other, more original recipes, for example, salad with shrimp or carp baked in the oven.

The holiday menu for the coming 2019 should be hearty, tasty, and must include meat, fish and vegetable dishes, so that every guest finds something to their liking. Then the whole of 2019 will pass calmly and peacefully for you.

Festive dishes should be beautifully decorated, and our recipes with photos will also help you with this, which show in detail not only the preparation, but also the decoration of New Year's dishes. Surprise your guests and delight your household with an original and delicious holiday meal that no one else will have during the New Year.

Every New Year's recipe on our website is proven: many people have prepared dishes using it for the New Year, so you can be sure that your holiday table on the eve of 2019 will be a success. Your friends will admire your culinary talent as you help prepare delicious dishes for the New Year's table. Each dish is a small masterpiece, a work of art, designed to create a warm, friendly atmosphere at the table.

Recipes for the New Year differ from other recipes in their special sincerity, because this holiday symbolizes that the entire friendly family or company is safely moving into the next stage of life. It doesn’t matter whether you choose a simple recipe or a complex one, the main thing is that you will end up with delicious New Year’s dishes on your table!

Are you completely confused about what to cook for the New Year of the Pig? Don't like making meal lists? No time left to select suitable recipes among millions of offers on the Internet? Don't despair, your New Year's menu is already ready. All that remains is to choose the appropriate option from those proposed, depending on the composition, age of the company and the location of the New Year's Eve.

New Year has always been considered a family holiday. And many try to adhere to the tradition of celebrating the birth of the New Year with the chimes in the family circle.

But even if no friends are expected to come to the festive table, the hostess of the house tries to prepare as many delicious dishes as possible so that there is enough for both the family and possible guests. In addition, many people prefer not to cook for a couple of days after the New Year, finishing off New Year's snacks and salads.

To create a New Year's menu, you can get together with the whole family and write down everyone's ideas. And for those who are looking for a ready-made menu, we have prepared the perfect 8-course option.

Beef stew with carrots, onions and prunes will appeal to both adults and children. If you simmer such a dish for about an hour over medium heat, the meat will be saturated with the aromas of vegetables and dried fruits and will acquire an incredible aroma.

Potato halves stuffed with pieces of tomatoes and ham turn into magical boats after baking in the oven.

All that remains is to sprinkle with cheese and you can serve it to the New Year's family table.

In the original, the Caprice appetizer is prepared in the form of a salad.

But we suggest changing traditions a little and stringing mozzarella balls, olives and cherry tomatoes onto skewers.

If you can’t find fresh basil in winter, replace it with parsley sprigs.

We suggest filling the finished tartlets with double filling. After greasing the molds with softened butter, fill them halfway with mushrooms, fried with onions and mixed with chopped boiled eggs.

The second layer of filling is a delicate chicken liver pate with carrots, onions and butter.

Prepare a classic Olivier salad with sausage or chicken breast.

And if you wish, you can prepare a traditional New Year's salad with unusual ingredients.

Recipes for variations of Olivier salad can be found in the article.

Mix strips of boiled veal tongue with slices of fried onions and carrots. All that remains is to add pickles and a little mayonnaise.

Sprinkle green onions on top of the salad. Men's New Year's salad is ready.

Another childhood memory is the delicious Napoleon layer cake.

Of course, you will have to tinker with it, but this is the only complex dish on the menu that requires preliminary preparation.

A traditional birthday cake recipe can be found in the section.

By adding lemons, honey and mint to boiled water, you can get lemonade without a drop of preservatives and harmful chemicals.

A refreshing aromatic drink will ideally complement the New Year's table and will appeal to all family members.

Festive menu for the New Year 2019 of the Pig for two

When it comes to a menu for two, a romantic dinner immediately comes to mind.

But not only couples in love can celebrate the New Year together, for whom New Year’s Eve is a fairy tale that unites hearts.

Couples who have lived together for more than one year, and girlfriends who have decided to step away from the whole world and devote New Year's Eve to watching programs and quiet conversation, raise their glasses to the chiming clock.

Elderly people who are forced to celebrate the holiday alone also gather around the same table.

We offer a unique menu that is suitable for a romantic dinner or for celebrating the New Year with a friend or soulmate.

A quick and tasty dish that is ideal for New Year's celebrations.

Take lean portions of meat and bake in the oven with spices. Be sure to place a pineapple slice on each piece and sprinkle grated cheese on top.

Tender rice with a mushroom aroma perfectly complements the meat. The side dish is prepared immediately before serving.

Mushrooms can be used both wild and ordinary champignons.

A light appetizer of torn lettuce leaves, which ideally complements grainy salted cottage cheese and king prawns. If desired, you can add cherry tomatoes to the appetizer.

A snack in which you can use ready-made meat products or prepared yourself.

Make chicken pasta, pork boiled pork, lard loaded with spices, and boil beef tongue.

Thanks to just one dish, a woman can show herself as a skilled housewife.

There is no desire or time to tinker with handmade delights; lay out store-bought sausages and ham.

Buy ready-made snack tartlets or bake your own from puff pastry. Fill the molds with red caviar and garnish with parsley sprigs.

The dessert, which alternates layers of chocolate and strawberry-sour cream, is ideal for a romantic dinner or for treating a friend.

In winter, you can safely use frozen strawberries for cooking.

The sweet snack will sparkle with new colors if the apples are stuffed with cottage cheese, raisins and nuts.

When serving, add ice cream slices and top with vanilla sauce.

Make an invigorating drink with red wine and citrus fruits. Don't forget to add a little sugar and mint leaves to the cocktail.

If desired, you can add pieces of apples and cinnamon sticks to the sangria.

To make a non-alcoholic version, replace the wine with grape juice.

Menu for the New Year of the Pig for a company of 8-10 people

Feeding a large company is a responsible and difficult task.

The menu will have to include at least 8 standard dishes from the family version, doubling their volume. Or expand the menu and prepare several options for hot dishes, appetizers and salads.

It will be difficult for one housewife to cope with the preparation of such a banquet. Therefore, you will have to involve your relatives and friends for help.

Or, as an option, distribute the dishes from the list among all participants, and prepare only hot dishes for the holiday hosts.

Pork ham baked in the oven is a hearty and tasty dish.

First, we stuff the meat with garlic, coat it with mustard and spices, and send it to the oven in foil or a baking sleeve.

The meat can be served with pieces of potato, which will become an additional side dish.

The second hot dish can be chicken, which we will also bake in the oven.

The highlight of this dish is its unusual method of preparation.

Place the bird on a layer of salt sprinkled on a leaf. Don't worry - the chicken will take as much salt as it needs, and the meat will be tender and juicy.

Choose potatoes of the same size, wash them well and cut them into pieces. After drying the pieces on a towel, sprinkle them generously with rosemary and, after sprinkling with vegetable oil, put them in the oven.

At the end of cooking, do not forget to salt the dish.

Leave the potatoes in the broiler until golden brown.

Classic jellied meat

Such a cold appetizer will always be relevant. In addition, meat frozen in broth is a hearty, tasty appetizer for strong alcoholic drinks.

You can serve the jellied meat with horseradish sauce or mustard dressing.

There are many options for stuffing half boiled eggs.

We offer several options this year.

Stuff eggs with pieces of sausage, corn and garnish with slices of fresh cucumber. Or chicken liver pate with boiled yolk.

Grated processed cheese with garlic and yolk is also a great recipe. Go ahead and make herring mass with beets.

Lavash roll and cod liver

Lavash rolls look original and festive. It's also a delicious snack.

Spread salted grainy cottage cheese and mashed cod liver onto a sheet of lavash, and place torn lettuce leaves on top. All that remains is to roll the pita bread and cut into portions.

Meat, vegetable and cheese slices

For the New Year's table, where a large company will gather, it is better to prepare several options for cutting.

Guests will be able to create their own snack sandwiches from pieces of sausage, ham, tongue, various cheeses, and vegetables.

In fact, this salad is a variation of the classic Olivier. Only instead of the usual boiled sausage we will use smoked chicken meat.

Boil the squid for no more than a minute and cool quickly in cold water. Cut the carcasses into strips and add chopped eggs and canned corn. Z

Season the salad with homemade mayonnaise and garnish with fresh cucumber and parsley.

Classic Mimosa will sparkle with new colors and taste if you replace ordinary canned food with pieces of noble salmon.

The fish can be lightly salted or baked in the oven. Find more Mimosa salad recipes.

A birthday cake for a large company should be delicious and easy to prepare.

The ideal option would be the Smetannik cake.

Using a minimum of ingredients and preparation time, you can create a real confectionery masterpiece.

If you are planning walks in the fresh air or setting off fireworks, sledding on New Year's Eve, tea with spices will become an indispensable drink. It can be prepared with milk, cinnamon, vanilla, cardamom, cloves.

You can take this drink with you in a thermos on a walk or give your guests tea when they come home.

When choosing the right menu, listen to your desires. You should not strictly adhere to all recommendations and advice, or cook strictly according to the proposed menu and recipes. New Year is a holiday of fairy tales, homely, touching and family. Therefore, feel free to prepare according to the list, which takes into account the wishes of each guest. And even if the dishes do not complement each other, everyone will find on the table what they really wanted.