Soon the new year. Someone will find him at home, like one of the birthdays of the universe, someone with his family, visiting and waiting for the guests, but one thing, surely, invariably, everyone expects something new, good humor. And the miracle of the new year.
How to create such a festive atmosphere that he remembered, encouraged, was fun and surprising.
Let’s talk about decorating, decorating the Christmas table.
- How to decorate the New Year table.
- Master class in new year table decoration.
- Beautiful recipes and delicious salads.
- Shrimp Salad Under A Fur Coat
- Original Vinaigrette
- Herring Vinaigrette For New Year’s Table
- “Inspiration” salad
- Salad “New Year’s gift”
- Olivier Salad Really
- Salad “Cap de Monomakh”
- Pine Cone Salad
- “Lilac” salad
- Salad “bunch of grapes”
- Video of examples of beautiful salads for the Christmas table.
- Video 3 super recipe how to make a beautiful salad.
- Beautiful and delicious hot dishes for the New Year table.
- Video recipes – 3 ideas of hot meals for the New Year
Its decoration and appearance determine to a large extent the mood of those present.
In the previous article “What to cook for the New Year”, we talked about the New Year’s menu and suggested several recipes for New Year’s festive dishes. How can the symbol of the year? Put the dog in the center of the table in the form of a salad.
Here I want to share with you how to decorate the New Year table, offer examples of decorative dishes, some recipes.
Basically they will be salads, cuts, assorted, because these are the first dishes that are put on the table and how they look, determine the mood of the guests at the table.
These are examples of how you can beautifully decorate meat, vegetables, fruit platter, maybe you like something and use it in practice to please your guests.
Decorated vegetable dish
Fish dish will be of interest to all
See a master class on the decoration of the New Year’s table.
It is not difficult to make this salad, the only thing is to cook it in advance, so that it can be infused in the refrigerator for several hours.
- 500 g of shrimp shell boiled and cut in half.
- 4 large potatoes, cooked in uniform and 4 cooked eggs, peeled and grated.
- To spread the bottom of the salad bowl with a thin layer of mayonnaise.
- Place the layers, promazyvaya each layer of mayonnaise: shrimp, potatoes, eggs, shrimp.
- In an upper layer of mayonnaise spread a bottle of red caviar evenly.
- Garnish with the remaining prawns, lemon wedges, greens and tomato carved figuratively.
To be honest with this way of cooking the salad, I have never met before, but the originality of its execution makes you try to build it.
For the bucket itself, the rubik vinaigrette, you need boiled potatoes, beets, carrots and large pickled cucumbers. They need to be cut into cubes of the same size.
Something like that should be like this, pay attention, so that the cut cube of cucumber on one side is necessarily with the skin.
To dress the vinaigrette you need 100 g of olive oil, half a lemon juice, 1 clove of garlic, 1 teaspoon. Sugar, 100 g of canned green peas, a sprig of dill and parsley, salt to taste.
- Fold everything in a blender and mash at medium speed.
- Place a Rubik’s cube on a plate, mash it and decorate it with sprigs of dill and parsley.
This salad is also presented in layers, covering each layer with mayonnaise, in the following order:
- Grated beetroot, boiled
- Grated, boiled carrots
- Chopped and scalded onion rings with boiling water
- Finely chopped ham
- Grated Egg Yolk
- Marinated finely chopped mushrooms
- Grated hard cheese
- Grated egg white
- On the egg white lies the decoration of the beet, the carrot ribbons, the parsley.
The production principle is exactly the same as that of the previous salad: layers with mayonnaise that stain each layer:
- Boiled chicken breast cut into small cubes
- Fried mushrooms with onion
- Cooked Grated Carrots
- Peeled Grated Apple
- Nuts, chopped in a blender
- Mixed egg yolks grated with cheese.
- The last layer is grated egg.
- Decorate with fresh carrot ribbons, halves of cherry tomato, dill, parsley.
- 500 g of boiled meat (any) finely chopped
- Separately, we rub 3 boiled potatoes, 2 boiled carrots, 5 cooked eggs (we leave a protein for decoration), 100 g of hard cheese on a large grater in different dishes.
- 100 – 150 g of walnuts peeled, fried and chopped in a blender
- Mix the meat, vegetables, eggs with a small amount of mayonnaise.
- In a flat plate, put layers of dome: potatoes, meat, cheese, nuts, carrots, eggs
- We cover with mayonnaise on top.
- Make the edge of the “lid” of grated half grated egg and grated cheese (50 g)
- From above, we raise half of the egg white cut with figures and distribute the grains of pomegranate and green peas as precious stones.
- Put in the fridge to infuse.
For this kitchen salad:
- 3 – 4 boiled potatoes
- 200 g of smoked chicken meat
- 1 onion
- 200 g of canned corn
- 200 g of canned green peas
- 2 pickled cucumbers or pickled cucumbers
- 3 hard boiled eggs
- a handful of nuts any
- 200 g of cream cheese
- For decoration: almond, rosemary, green onion feathers.
Making a 3-part salad, that is, three cones, so that the products are divided into 3 parts, except corn, cucumbers and peas, each will be used in its own cone. Get a salad with three flavors.
- Potatoes and eggs grate on a coarse grater
- Finely chop the chicken
- Scald with onion or marinate 30 minutes in 100 ml of 6% vinegar with a teaspoon of sugar and salt, finely chop
- Cucumbers cut into strips
- Cheese slightly frozen in the fridge and grill.
- Grind the nuts in a blender and mix them with the cheese.
- Put the salad in layers in the form of three cones, each layer of fat mayonnaise
- Chicken meat
- Corn (the second bulge – cucumbers, the third – peas)
- The eggs
- Cheese With Nuts
We decorated the salad with three cones with almond nuts, onion feathers, rosemary.
How to cook it?
- Boil 1 cup of rice in water with the addition of turmeric or saffron and mix with lightly fried shrimp (400 g) in oil with plastic cut 4 cloves of garlic.
- Cut 250 g of pitted olives in rings, finely chop a small cluster of green onions, mix with rice and shrimp, season with mayonnaise, put in a refrigerator for a while.
- 6 – 8 cooked boiled eggs to separate the yolks from the proteins, grate them separately.
- Leave half of the grated proteins in white, and dye the second with finely grated beets, adding a little bit of beet and mixing until you get the desired color.
- Put the salad in a salad bowl, sprinkle with the yolk and the dessert spoon to form white and lilac flowers, add the parsley.
The salad is ready, beautiful, tasty, satisfying.
- We take 800 g of Chinese cabbage, leave a few leaves to decorate, and cut the rest.
- To this is added 200 g of boiled chopped chicken, 150 g of ground pistachios, 100 g of grated hard cheese and mixed with mayonnaise.
- Put the salad in the form of a bunch of grapes on the plate and decorate with halves of seedless grapes (400 g). Put in the fridge, after a couple of hours the salad is ready.
See some more beautiful salads for the holiday table.
Video of how to make a beautiful salad, 3 super recipes
Beautiful and delicious hot dishes for the New Year table.
- To start, take a fresh pike and a half kilogram, destroy it.
- Make the filling for its filling, for which it will boil 2/3 cup of rice, but not in full preparation, and make it firm, fresh.
- 1 large fresh clean cucumber, remove the seeds, cut into cubes and salt.
- Melt 2 tablespoons in a pan. Spoon butter and fry finely chopped onion and cucumbers until transparent.
- In a large bowl, mix rice, onion with cucumber, 2 eggs, chopped into large pieces, half a cup of finely chopped parsley and chives, st. Spoon cream, salt and pepper with white pepper and mix well.
- Place the mixture inside the pike, hold the incision.
- On a baking sheet, melt 100 g of butter and in a 180 degree oven. Lightly fry the pike on both sides.
- Sprinkle with bread crumbs, pour half a glass of water on a baking sheet and bake it on the middle rack of the oven until it is cooked.
- Place them in a large platter of lettuce leaves and garnish with greens, mayonnaise, cherry tomatoes and lemon petals.
- Take a chicken weighing approximately 2 kg, rinse it and cut it in the sternum in half, but not completely, spread it out.
- Melt 40 g of butter in a pan and fry the chicken in it.
- Remove it from the pan and fry 2 onion heads sliced in the same oil, put the chicken on top, add the ground garlic, the thyme sprig, the bay leaf, salt, pepper, pour 0.5 bottles of champagne in the pan and simmer for 40 minutes. .
- Add 40 g of dried mushrooms previously soaked in water, cook for another 30 minutes.
- Transfer the chicken to the plate and bake at 180 degrees. until they are crispy.
- While the chicken is cooking, add 1 tablespoon to the pan with mushrooms. a spoonful of butter, beaten with 1 tablespoon. One tablespoon of flour and 250 g of sour cream, and cook the sauce on low heat for 10 minutes, stirring continuously.
- Put the finished chicken on a plate, decorate it with vegetables, serve the sauce in a separate bowl, boiled wild rice can be used as a garnish.
500 g of pork ribs cut into a cup, add 50 ml of narshab sauce, salt and let stand for 15 minutes.
Peel 1 kg of potatoes and cut into cubes, add 2 teaspoons of dried aromatic herbs.
Cut 250 g of fresh tomatoes, 250 g of eggplant.
Fold the meat and vegetables in a cast iron baking dish, pour 5 tablespoons. Spoons of vegetable oil mixed with ground garlic (3 slices), salt and pepper.
Bake in the oven at 180 degrees. within 1 – 1.5 hours.
Put on a plate, decorate with vegetables.