How to prepare original Christmas trees from pate in tartlets and spicy cheese in nut breaded

January 31, 2018 handmadebase

Many people love New Year's holidays because of the manydelicacies that will be prepared for the festive table. If you want to impress your guests or household, start with preparing appetizers, because they appear on the table first, according to the rules of etiquette. In this article, we offer several simple recipes for New Year's appetizers with step-by-step photos and a detailed description of the preparation. Original, tasty and beautifully decorated appetizers will be found for both meat eaters and those who prefer fish, and a little modernization and culinary imagination will turn almost any of our appetizers into a favorite dish of vegetarians. All dishes will not require any special ingredients or large financial costs, and the result will invariably be the highest, and, most importantly, delicious. Elegant New Year's tree in a basketA very simple and tasty snack for lovers of liver pate, prepared at home. You will need:

Raw liver (you can use pork or beef) – 300 g.
Large carrots – 1 piece.
Large onion - 1 piece.
Oil (you can use vegetable oil, but butter will give a more delicate taste) – 3 tablespoons for frying and a little for adding later.
Small, from a short dough basket (they are also called tartlets) .. For a given number of products, you need about 12 pieces.
Salt to taste.
Pepper ground fragrant.
To decorate the fir-trees (fresh dill greens, pomegranate seeds (you can replace cranberries with berries), mayonnaise, grated hard cheese).
Meat grinder.

Of course, you can use it to create such elegant anddelicious Christmas trees use ready-made pate, but you must admit that homemade is much tastier, more aromatic and healthier. It is from the pate prepared with your own hands that we will make our Christmas trees. Cut the liver into small pieces and boil until done. This will take about 17 minutes. Long heat treatment can make the liver tough. Fresh liver has an even, uniform color and smells good. Before cooking, try to remove all the films.Peel the carrots and onions, chop finely and fry until soft in oil. The aroma will change slightly depending on whether you choose butter or vegetable oil.So, the liver is boiled, the vegetables are fried, and what remains isjust twist them in a meat grinder. Take a fine grid and pass the mass a couple of times, this will make the consistency of our pate more uniform. At this stage, add salt and ground allspice.If the mixture is too thick, you canadd a little butter (it is better to add it softened or melted). If you like, use mayonnaise instead of butter. Now divide our pate into several equal parts, this amount will make about 10-12 Christmas trees. Form cones with your fingers. To prevent the pate from sticking to your hands, moisten them with water. Place the future Christmas trees in baskets (tartlets).Finely chopped dill will replace greens for usChristmas tree needles. Sprinkle them over our pate cones. Place pomegranate seeds or cranberries instead of Christmas tree decorations. Draw garlands with mayonnaise and sprinkle grated cheese on top, which will perfectly cope with the role of snow or confetti. Here are the delicious and beautiful New Year trees.And the following recipe for a New Year's snack will dofor cheese lovers, and not just amateurs, but true gourmets who adore soft creamy cheese with mold (white or blue) - "Blue Castello". It has a characteristic salty piquant taste inherent in Danish cheeses. For the festive New Year's table, we suggest preparing its improved version, more refined and original. Cheese with spices in nut breadingYou will need:

White cheese "Castello" – 150 g.
Creamy soft cheese - 125 g.
Brandy - 2 tablespoons (can be replaced with sherry or port).
Chili pepper (dry) – 1 teaspoon.
Walnut kernels (fry and grind) 1/3 tbsp.
Parsley, basil and chives - – ½ st.
Slices of toasted bread for serving.
Blender.
Food film.

Place both types of cheese and alcohol in a blender.Beat everything until smooth. In a separate container, mix the chili, parsley, basil and chives, add the nuts. Now pour the spice mixture onto a piece of cling film (30 cm), leaving about 2 cm free on the sides. Carefully spoon the cheese mixture onto the spices. Now you need to lift the free edge of the film so that the cheese "sausage" is completely covered with spices. Wrap the edges of the film and put it in the refrigerator for about 2 hours. Serve this appetizer with toasted slices of bread and dry white wine, such as Chardonnay.

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