The best dishes for the holiday menu

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people are sure that creating a festive menu is a real art. Experienced housewives and chefs approach this issue in advance, devoting a lot of time and effort to deciding how the table for the celebration will look like. Recipes for festive dishes are a personal occasion for self-expression, demonstration of one's culinary and organizational skills. After all, the dish should be not only tasty, but also originally cooked and beautifully decorated. Ideally, both traditional and original dishes, author's salads, delicate desserts should appear on the table.

Original snacks

Each festive menu includes interesting and unusual snacks. You are guaranteed to leave a pleasant impression on your guests if you cook scallop carpaccio with squid.

For this dish you will need the following ingredients:

• 500 ml vegetable oil;
• two squid;
• 100 grams of scallops;
• one cucumber;
• s alt;
• sugar;
• lemon juice;
• cilantro;
• sesame oil;
• 30 ml soy sauce;
• lemon zest;
• bell pepper.

Cooking carpaccio

Be sure to include carpaccio on the menu for the festive table. We start cooking the dish by heating the vegetable oil to a temperature of 60 degrees, put the peeled squid in it, warm it up for half an hour.

Cut the cucumber into strips, season with sugar, s alt and lemon juice. Finely chop the cilantro and add to the cucumber, sprinkle everything with sesame oil. Dry the scallops with paper towels, cut into small pieces. We take out the squids from the oil and cut into rings.

Prepare the dressing by mixing soy sauce with lemon juice and sesame oil. Remove the zest from the lemon and cut into strips. For carpaccio for the festive menu at home, take two colors of bell pepper, remove the pulp, cut into thin strips and pour cold water.

Lubricate the plate with dressing and put the scallops on it. Add cilantro to the dressing, get rid of excess moisture from cucumbers, put on scallops, and on top - squid rings. We decorate the dish with bell pepper straws, finally sprinkle with cilantro and lemon zest. Our birthday party menu dish is ready.

Greek salad

Almost no birthday menu is complete without one or even several salads. For example, you can make a Greek salad with balsamic pearls.

For this salad take:

• two cucumbers;
• twosliced red onion;
• a handful of iceberg lettuce;
• one bell pepper;
• seven olives;
• seven capers;
• 50 grams of feta cheese;
• a handful of arugula;
• two sprigs of red and regular basil;
• s alt;
• mixture of five peppers;
• 100 ml balsamic vinegar;
• olive oil;
• agar-agar.

Cooking

Be sure to include this salad in your birthday party menu, your guests will be satisfied, you can be sure of it.

Carefully peel the red onion, cut two slices and divide them into rings. Place iceberg lettuce in a bowl. Cucumbers and half of the bell pepper should be coarsely chopped the size of an olive.

Put all chopped vegetables in a bowl, add to them arugula, capers that we saved for salad, olives with stones and purple and green basil leaves.

Now we need to prepare balsamic pearls that will decorate our salad, make it taste amazing and unique. To do this, heat 100 ml of balsamic vinegar in a saucepan, but in no case bring to a boil. Whisking constantly, dissolve half a teaspoon of agar-agar in the vinegar. Fill the syringe with vinegar, which should have thickened by then.

Pre-freeze the olive oil in the refrigerator, this will take about half an hour. Squeeze the vinegar we received from the syringe drop by drop into the frozen oil. You should form balsamic pearls, which should gradually sink to the very bottomsalad bowls. Strain the oil with pearls through a sieve - these will be the main distinguishing features of your dish, which you will include in the menu of the festive table for your birthday.

Salad should be s alted, peppered and mixed thoroughly. We spread it on a plate, adding about 50 grams of feta cheese and onion rings. At the very end, dress the salad with olive oil.

Finally decorate with balsamic pearls and basil leaves.

Beef Wellington

No holiday menu is complete without a main course. Beef prepared according to the original recipe, called "Wellington", will become a decoration of your table.

Stock on these products:

• 500 grams beef tenderloin;
• five tablespoons of vegetable oil;
• two tablespoons of mustard;
• two tablespoons of horseradish;
• four tablespoons of pâté;
• Filo dough sheet;
• ten slices of dry-cured ham;
• flour;
• sheet of puff pastry without yeast;
• one chicken egg;
• greens;
• 100 grams of mushrooms;
• two shallots;
• 70 grams of butter;
• thyme;
• s alt;
• 100 ml brandy;
• 100 ml cream;
• one tablespoon of soy sauce.

Beef will be the main item on your holiday menu, so give it extra attention.

How to cook

You will find a detailed description of the festive menu with photos in this article. Beef "Wellington" will be one of the main dishes on the table.

We start cooking it by heating the vegetable oil in a frying pan. We lay out the meat tied with twine on it. Fry it on both sides until crispy. After removing the meat from the fire, let it cool down a bit.

At this time, mix the horseradish with mustard, coat the beef with this mixture.

Now prepare the mushroom paste. We crush the champignons with a blender, fry them in the same oil in which the beef was just cooked. You can add a little more butter. S alt generously and evaporate excess liquid.

Cut the shallots into small cubes, mix with thyme and mushrooms. Pour in the cream and brandy, simmer lightly. Transfer to a bowl and let cool in the refrigerator. A little soy sauce should be added to the already chilled mushroom paste.

Put the dough on cling film, and dry-cured ham on top. The next layer is mushroom paste, carefully level everything. Then fried beef and at the very end - pate. We wrap everything in a tight roll, in which we make small holes. Put in the fridge for a quarter of an hour.

Put the beef roll on the puff pastry, grease it with a beaten egg. At the end, wrap the roll with dough, carefully tucking all the edges. Back in the fridge, now for half an hour.

Last step. The cooled roll is laid out on a baking sheet with foil and smeared again with a beaten egg. Having made cuts in the dough in the shape of a Christmas tree,put in the oven, preheated to a temperature of 220 degrees. The meat is baked for 40 minutes. The readiness of the dish is best determined with a thermometer. In the very center, the temperature should be between 50 and 52 degrees.

Devil Mushrooms

Any celebration is another reason to impress everyone around with unusual dishes, especially if they have intriguing and mysterious names. Experienced chefs advise to include a recipe for devil mushrooms in the festive menu.

This is an original snack that will surprise many with its unusual taste. For it we need:

• 200 grams of mushrooms;
• two tablespoons of mustard;
• two tablespoons of Worcestershire sauce;
• a handful of capers;
• one teaspoon of capers;
• three green onion feathers;
• four cloves of garlic;
• s alt;
• sugar;
• 150ml water;
• two slices of bell pepper;
• two tablespoons of olive oil.

How to get devil mushrooms

This dish will take you about an hour to prepare. Mushrooms should be thoroughly washed and placed in a saucepan. We also add Worcester sauce and mustard, paprika and capers.

Put the chopped onion to the mushrooms, put the chopped garlic, pour in water, s alt and add sugar to taste. At the end - a serving of olive oil. Mix all the ingredients.

Spicy dish will give a little sweet pepper, cut into strips. This mixture must be boiled for several minutes, and then cooled to room temperature. devil mushroomsready.

Pavlova cake

Of course, no celebration is complete without dessert. You can buy an ordinary cake in the store, or you can make some original cake with your own hands. For example, a dessert named after the legendary Russian ballerina Anna Pavlova.

This is a meringue based sweet served with fresh fruit. Usually with strawberries or passion fruit. They came up with it in New Zealand, where the ballerina once came on tour. According to the most common version, it was invented by the chef of a hotel restaurant in Wellington, New Zealand. He really wanted to please the ballerina.

If you want to cook it at home, then take:

• 120 grams of protein;
• a pinch of s alt;
• 130 grams of sugar;
• 100 grams of powdered sugar;
• strawberries;
• lychee;
• 6 grams of pectin;
• 300 grams of cream;
• 30 grams of cream cheese;
• 50 ml lychee liqueur;
• white chocolate;
• dried cornflower flowers.

Dessert honor in ballerinas

Beat 120 grams of egg whites together with a pinch of s alt. We bring the mixture to the formation of a light foam. In three visits, pour 100 grams of sugar, we achieve the appearance of a dense foam. Only after that, pour in the powdered sugar and mix gently again. We put everything in a pastry bag. This will make meringue.

Now the meringue should be laid out in the form of baskets on parchment andput in the oven. Baked for 60 minutes at 100 degrees.

At this time, take lychee and 4 strawberries, grind them in a blender until puree and heat. Add 30 grams of sugar and pectin. We cook for two minutes. Pour into a bowl and wait for the mixture to cool.

It's time for Chantilly cream. Beat until fluffy 300 grams of chilled plums with a fat content of 35%, adding 35 grams of cream cheese. Gradually introduce liquor. We also put the cream in a pastry bag and cool it in the refrigerator. We glaze the bottoms of the cakes with white chocolate.

At the final stage, put the coolies on the bottom of the cakes, decorate with lychee, dried cornflower flowers and strawberries. Your unique dessert is ready.