Festive New Year’s table – The different selection of recipes for dishes and treats that we bring to the table on festive occasions always delights the household and enhances the sense of community. Today we can choose old and traditional recipes, new or innovative, simple or demanding, more modest or more luxurious. There is no doubt that there will always be something on the table according to wishes and possibilities. Although every master in the kitchen has his secrets, you don’t have to be a top chef to have an ace up your sleeve for the New Year’s table. If you have decided on a meat dish, you can bake it in one piece or in parts. Whether the meat will be drier or juicier depends on the quality and choice of meat. Veal, lamb, beef and young pork are juicier and softer. Meat roasted in one piece can be eaten both cold and warm. When frying meat in a pan, the distance between the pieces should be about 2 cm, because if you put them next to each other, the oil will cool down, a juicy crust will not form, but the meat will release its juice and taste cooked, not baked. It is best to roast the meat in pieces just before serving, as this way you will preserve its taste. If you are roasting beef in a piece, coat it with spices, mustard, oil or butter and put it in a heated oven, and pour some hot water, broth or beer into the pan. Pour over the meat often, and count on the fact that you will need an hour for each kilogram (2 kg of meat – 2 hours of roasting). You can pre-fry the beef in a pan on all sides so that it catches a nice crust and retains all the juices. Place the pork, veal and mutton directly in the heated oven and baste every 15 minutes with the juices that release, hot water or broth. The urine that remains can be served with roasting or used as a base for a sauce.
One of the excellent recipes for the New Year’s table is rolled veal breast.
For rolled veal breast, you need 2 kg of veal breast,
two spoons of vegetable seasoning,
deciliter of white wine,
Rub the veal on all sides with spices from dry vegetables, then roll it up like a roll and tie it with kitchen twine. Put the meat in a baking dish, pour heated oil and a cup of hot water over it, cover and bake in an oven heated to 220 degrees C or 420 degrees Fahrenheit for about twenty minutes, without opening the lid. . Then remove the lid, then pour another cup of water next to the meat and bake the uncovered meat for another 30 minutes until the meat roll gets a nice, ruddy color. Take it out of the pan when it is baked on the kitchen board, remove the rope with which the meat was tied and when it cools down a little, you can cut it into pieces. Serve it with the sauce, mix two to three spoons of sour cream, half a spoonful of mustard into the cooking juice and, if necessary, add a little salt and add two spoons of warm water. Bring everything to a boil, transfer to a sauce bowl and serve as a New Year’s speciality.
Festive New Year’s table
Here goes your recipe for perfectly Creamy cake.
If you still have a dilemma about which dessert to prepare for the New Year, the Perfectly Creamy Cake is the best choice. This cake is not complicated to make. Creamy cake required ingredients:
500 g or 2cups of crushed biscuits,
150 g of margarine,
100 g powdered sugar,
100 g of melted chocolate,
juice of one orange,
50 g of coconut flour,
For the decoration on the cake you need:
150 g or 3/4 of a cup of ground dried figs,
50 g or 1/4 cup of ground walnuts,
3 tablespoons of powdered sugar,
28.7 grams or 2 tablespoons of lemon juice,
20 gram bars of dark chocolate (grated).
First break the biscuit, then beat the margarine with powdered sugar and mix with the biscuit. After that, add the chocolate to the melt and the orange juice. Form a round cake from the obtained mass and leave it in the cold for the cake to harden. Sprinkle the cake with coconut flour and cut it into 12 pieces.
Mignons that are placed on the dough are prepared by mixing ground figs, walnuts, powdered sugar and lemon juice. Make 12 balls from the dough and roll them in grated chocolate. Put one ball on each piece of cake.