Recipes
Slices of sausage are browned and served with a boiled sauce made from tomatoes, tomato paste, curry, honey, vinegar and chilli. Roast the tomato paste and curry powder briefly, then reduce the sauce and only then taste sweet and sour.
Pumpernickel is spread with horseradish cream cheese and topped with cucumber, smoked salmon, dill and lemon. Pat cucumber dry and top the appetizers just before serving so that the bread remains firm.
Arrange the cheese in a large platter with grapes, nuts, crackers, olives, fig mustard and baguette. Tempering the cheese about thirty minutes before eating, but only just before serving.
Vanilla cream is bound with gelatin, filled into glasses and served after several hours of cooling with a short boiled berry sauce. Dissolve gelatin only in hot, not boiling cream and let the berry sauce cool completely.
Melted dark chocolate is mixed with an egg yolk mixture and then gently loosened with whipped cream and egg whites. Chocolate and egg mass must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy.
After the dough has been cooked, it is cut out, baked in hot oil until golden brown and filled with jam after cooling. Keep the oil temperature constant and bake the berlin in portions so that they are not greasy inside and out.
Stoned dates are filled with almonds, wrapped in bacon and baked in the oven until crispy. Place the bacon seam down and brush the honey on towards the end so that nothing burns.
Mushroom heads are filled with a mixture of cream cheese, Parmesan cheese, garlic, parsley and crumbs and baked in the oven. Clean the mushrooms only dry and do not press the filling too tightly to brown and not to water the mushrooms.
Lamb pie dough is thinly covered with sour cream, onion and bacon, baked very hot and then cut into small pieces. Spread the topping sparingly and preheat the tin or stone completely to make the thin base crisp.
Tortilla chips are briefly fried with beans, corn, jalapeños and cheddar and served with salsa, sour cream and coriander. A flat layer and separately served moist dips keep the nachos crispy for longer.
Spiced pork shoulder is slowly cooked soft with apple juice, pulled, mixed with BBQ sauce and served in mini rolls with coleslaw. Meat needs low heat until it can be easily pulled apart; sauce is only dosed after plucking.
Sweat the potatoes, leeks and onions in butter, boil them in vegetable stock until soft and puree them with cream. Leave some of the potatoes in the pan and add the roasted onions to the plate to keep the soup textured.
Cooked prawns, avocado, lettuce and tomatoes are layered in glasses and served with a lime cocktail sauce. All ingredients must be well chilled and dry; cut the avocado just before layering and sprinkle with lime.
Cooked lentils are marinated lukewarm with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only al dente and drain well; fold in feta and pomegranate only after cooling.
Chopped beef is sautéed vigorously and boiled to a thick party chilli with onion, tomato paste, spices, tomatoes, beans and corn. Brown the chopped chilli in portions and simmer uncovered; add the beans only after the spices have been roasted.
Prepare cooked potatoes, mushrooms, peppers, corn and cucumbers in portions in raclette pans and sauté under cheese. Drain moist ingredients well and do not fill the pans too high to make the cheese brown.
Mountain cheese and Emmentaler are melted in portions in hot white wine and bound with garlic and mixed starch. Stir in the cheese over medium heat and do not boil until bubbling, otherwise the fat can separate from the mixture.
Puff pastry is spread with pesto, Parmesan cheese and dried tomatoes, rolled up, cooled and sliced until crispy. A short cooling time stabilises the roll; a sharp knife prevents the snails from being compressed during cutting.
Short pastry is pressed into small moulds and baked with sweaty leeks, egg-cream-glaze and gouda. Let leeks evaporate before filling and do not overfill the moulds so that the bottom and glaze cook clean.
Mix the minced meat with the egg, crumbs, onion, mustard and parsley, form small meatballs and fry them all around. Mix the mixture only briefly and fry a tasting spoon before the rest of the seasoning is determined.
Guide
New Year's Eve food should be easy to serve throughout the evening: finger food, appetizers, dips, salads, small warm dishes, desserts in a glass or soup for later on are better suited than delicate dishes.
It is important that recipes remain stable for several hours or can be freshened up quickly. Crisp components, dressings and herbs should be kept separate until served.
This lets the food complement the evening instead of dictating its schedule.
Plan four to six dishes that work well together rather than many individual mini-projects. Several small appetizers are recommended per person depending on the length of the meal and the additional main course. Bread, dips, salads and a warm component cater to different preferences.
Raclette ingredients, cheese, fish, meat and creamy dips must be kept chilled until use. Put out smaller portions and replenish them as needed. For a late meal, choose one-pot dishes or soups that can be reheated in portions.
This ensures that food remains available over a long evening, safe, varied and without constant cooking.
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