Do you need original ideas for New Year’s Eve dinner? The last dinner of the year is a perfect occasion to surprise with different dishes and different flavors, a good way to receive the new year with renewed air and desire to try new things. To inspire you a bit, here you have many ideas with which to give variety to your menus.
Appetizers
The pâtés, dipping sauces and spreads They are excellent snacks on New Year’s Eve. With them, in addition, we can prepare canapés for dinner and save everything that is left over for the next day. There are also options for all tastes, from a tasty vegan mushroom pâté, through the always successful hummus, to the elegant chicken and apple pâté sautéed with Porto jelly, the complete recipe of which we leave below:
Chicken pâté and sautéed apple with Porto jelly
First we clean the chicken livers of veins and tissues and we put them in a bowl with a little milk while we prepare the rest of the ingredients. Then finely chop the onion and cut the peeled apple into cubes. We also chop the small bacon and dry the livers, which we will cut into pieces later.
In a frying pan, add the oil and sauté the onion over low heat until it becomes transparent and takes on colour. Then add the chopped bacon, sauté for two minutes and add the apple cubes, sautéing them for five minutes over medium heat. Add the livers to the pan, cook them for eight minutes, pour in the brandy and half of the Port, we flambé with a lighter and let everything cook together to reduce for five minutes.
Put this sauce in a blender glass, add the liquid cream and the spices, season with salt and pepper and blend with the hand blender, gradually adding the pieces of butter at room temperature. We beat until a very fine paste is left. We let it cool in the fridge. We put the paste in a mold leaving a small space on top that we will fill with the Porto jelly.
To make it, We put the gelatin sheets in plenty of cold water to hydrate for ten minutes. We heat the Port that we had reserved and add the drained gelatin leaves, mix until we see them dissolved. Let cool for a few minutes and pour it over the pate. Finally, we cool until the set solidifies.
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Starters and first courses
The choice of the first course (or entree) depends on how we plan the menu and offers a great field for innovation. When the main is immovable by tradition, they can let us play to surprise with the previous dish. The ideal would be to balance meat and fish according to the menuAlthough it is not a bad idea to prepare a good salad either.
Pumpkin ravioli with mushroom filling
Cream of onion and apple curry
Duck ham and mozzarella salad
Prawns in oyster sauce
Grilled scallops with tomato water with mint
Salty New York Cheesecake
Second course
There are those who are disappointed to learn that there is fish as the main dish, but this option does not have to be boring, you just have to vary the traditional recipes with others that have an exotic or more original touch. Those who prefer to opt for meat in the main dish have a lot to choose from, although the point is to present something different from what we would have the rest of the year. With good raw material, a special dressing and a good presentation we already have almost everything we need.
Squid in its ink with sobrassada
Sweet and sour cod with leeks
Baked turbot with garlic prawns surprise
Stripe with black butter
Pork loin with fruit sauce
Roasted ham with orange and rosemary
Duck magret with mango chutney
Grilled lamb leg tournedos
Roasted round with ginger and mustard
Pork tenderloin with coffee
Desserts and sweets
Dessert and sweets are the sweet spot that frames the New Year’s Eve menu. We have a whole world of options, but we recommend desserts in small portions and that are fresh and light.
Sweet forest fruit omelette
Pears Bella Helena
Creamy chocolate and avocado mousse in 15 minutes
Catalan coffee cream
black forest christmas log
Chocolate and caramel nougat with a touch of fleur de sel
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Photos | Direct to the palate
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