Many people like New Year's holidays because of the manydelicacies, which will be prepared for the festive table. If you want to impress your guests or household members, start with the preparation of snacks, because they appear on the table first, according to the rules of etiquette. In this article, we offer a few simple recipes for New Year snacks with step-by-step photos and a detailed description of the preparation. Original, tasty and beautifully decorated appetizers will be found for themselves and meat eaters, and those who prefer fish, and a small modernization and culinary fantasy will turn almost any of our snacks into a favorite dish of vegetarians. All dishes do not require any special ingredients and large financial costs, but the result will always be the highest, and, most importantly, delicious. Decorated Christmas tree in a basket A very simple and tasty snack for lovers of pate from the liver, cooked at home. It will take:
- The liver is raw (you can take both pork and beef) - 300 g.
- Large carrots - 1 piece.
- Large bulb - 1 piece.
- Oil (you can take a vegetable, but with a creamy will get a more delicate taste) - 3 tablespoons for frying and a little for later addition.
- 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.
You can certainly create such elegant andtasty fir-trees to use ready-made pate, but homemade, you will agree, is much tastier, more fragrant and more useful. It is from the paste prepared by our own hands that we will make our Christmas trees. Cut the liver into small pieces and boil until cooked. This will take about 17 minutes. Long heat treatment can make the liver stiff. Fresh liver has an even color and smells good. Before cooking, try to remove all the film. Carrots and onions are cleaned, finely chopped and fried until soft in oil. On whether you choose a cream or vegetable oil, the aroma will change slightly. So, the liver is cooked, vegetables are fried, remainsOnly twist them in a meat grinder. Take a fine grate and skip the mass a couple of times, this will make the consistency of our pate more uniform. At this stage, add salt and fragrant ground pepper. If the mixture is too thick,add a little butter (it is better to introduce it softened or melt). If you like, use mayonnaise instead of butter. Now we divide our pate into several identical parts, out of this number about 10-12 fir-trees come out. Fingers form cones. To prevent the paste from sticking to your hands, moisten them with water. We lay out future Christmas trees in baskets (tartlets). Finely chopped dill will replace us with greenChristmas trees. Pour them our pate cones. Grain of pomegranate or cranberries instead of Christmas decorations. Mayonnaise draw garlands, and from above tear with grated cheese, which will perfectly cope with the role of snow or confetti. These are such delicious and beautiful New Year trees. And the next recipe for New Year's Eve snacksfor fans of cheeses, and not just lovers, but real gourmets who adore soft creamy cheese with mildew (white or blue) - "Blue Castello". It in itself has a characteristic salty piquant taste, inherent in the cheese of Denmark. At the festive New Year's table, we propose to cook its improved version, more refined and original. Cheese with spices in a nut breaded It will take:
- Cheese white "Castello" - 150 g.
- Creamy soft cheese - 125 g.
- Brandy - 2 tablespoons (can be replaced with sherry or port wine).
- Chili pepper (dry) - 1 teaspoon.
- Walnut kernels (fry and grind) 1/3 tbsp.
- Green parsley, basil and chives-½ st.
- Slices of toasted bread for serving.
- Food film.
In the blender we put both kinds of cheese and alcohol. Whisk all until uniform. In a separate container we mix chili, parsley, basil and chives, add nuts. Now, on a piece of food film (30 cm) pour out a mixture of spices, it is necessary to leave on the sides about 2 cm free. Gently spoon out the spice cheese mixture. Now we need to raise the free edge of the film so that the cheese "sausage" is completely covered with spices. The edges of the film are wrapped and sent to the refrigerator for about 2 hours. This appetizer is served with toasted bread slices and white dry wine, for example, Chardonnay.