Recipes
Brat sausage slices are browned and served with a boiled sauce of tomatoes, tomato paste, curry, honey, vinegar and chilli. Tomato paste and curry powder briefly toast, then reduce the sauce and taste sweet and sour.
Pumpernickel is coated with horseradish fresh cheese and covered with cucumber, smoked salmon, dill and lemon. Dice cucumber dry and place the appetizers just before serving so that the bread remains firm.
Cheese is arranged according to intensity with grapes, nuts, crackers, olives, figsenf and baguette on a large plate. Temperate cheese about thirty minutes before eating, but place fresh and crispy side dishes only shortly before.
Vanilla cream is bound with gelatine, filled in glasses and served after several hours of cooling with a short-cooked berry sauce. Gelatine only dissolve in hot, non-cooking cream and let the berry sauce cool completely.
Melted dark chocolate is combined with an egg yolk mass and then gently loosened with whipped cream and beaten egg whites. Chocolate and egg mass must be similarly tempered; just put cream and beaten egg whites in order to keep the mousse airy.
A soft yeast dough is punctured after the walking time, baked in hot oil golden brown and filled with jam after cooling. Keep the oil temperature constant and bake Berliner portions so that they do not get greasy inside and outside.
Stoned dates are filled with almonds, wrapped in bacon and baked crispy in the oven. Lay down the seam of the bacon and pick up honey only towards the end, so that nothing burns.
Mushroom heads are filled with a mixture of cream cheese, parmesan, garlic, parsley and crumbs and baked in the oven. Clean mushrooms only dry and do not press the filling too hard so that they brown and do not water the mushrooms.
Flammkuchenteig is thinly covered with pudding, onion and bacon, baked very hot and then cut into small appetizers. Spread the coating sparingly and completely preheat the baking tray or stone so that the thin soil becomes crispy.
Tortilla chips are briefly baked with beans, corn, jalapeños and cheddar and served with salsa, stew and coriander. A flat layer and separately served moist dips keep the nachos crispy longer.
Spicy pork shoulder is slowly cooked softly with apple juice, crushed, mixed with BBQ sauce and served in mini rolls with cabbage salad. The meat needs low heat until it can easily be pulled apart; dose the sauce only after plucking.
Potatoes, leeks and onions are sautéed in butter, softly boiled in vegetable broth and partly puree with cream. Leave a part of the potatoes in place and add roasted onions on the plate to keep the soup structure.
Cooked shrimp, avocado, salad and tomatoes are layered in glasses and served with a lime cocktail sauce. All ingredients must be well chilled and dry; cut avocado just before the layer and drizzle with lime.
Cooked lentils are marinated lukewarmly with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only bite hard and drain well; take in feta and pomegranate only after cooling.
Rinderhack is fryed vigorously and cooked with onions, tomato paste, spices, tomatoes, beans and corn to form a thick party chilli. Chop in portion and let the chilli simmer uncovered; add beans only after roasting the spices.
Pre-cooked potatoes, mushrooms, peppers, corn and cucumbers are placed in raclette pans and baked under cheese. Drain the moist ingredients well and do not fill the pans too high to allow the cheese to brown.
Mountain cheese and Emmentaler are melted in hot white wine and bound with garlic and stirred starch. Stir in cheese at medium heat and do not boil, otherwise the fat can separate from the mass.
Puff pastry is coated with pesto, parmesan and dried tomatoes, rolled up, cooled and baked in slices crispy. A short cooling time stabilizes the roll; a sharp knife prevents the snails from being pressed together when cutting.
Mürbeig is pressed in small forms and baked with sweated leek, egg-sahn cast and Gouda. Let leeks evaporate before filling and do not overfill the moulds, so that the bottom and casts cook cleanly.
Minced meat is mixed with egg, bread, onion, mustard and parsley, formed into small fricadelles and fry all around. Mix the mixture only briefly and fry a sample fricadelle before the rest of the seasoning is fixed.
Guide
New Year's Eve's dinner should often work side by side: finger food, appetizers, dips, salads, small hot dishes, desserts in the glass or a soup for later fit better than sensitive dishes.
It is important that recipes remain stable for several hours or can be refreshed quickly. Crispys, dressing and herbs should remain separate until served.
So the food accompanies the evening, instead of determining it organizationally.
Plan four to six well-combinable dishes rather than many individual mini-projects. Depending on the duration and additional main dish, several small appetizers are useful for each person. Bread, dips, salads and a warm component catch different preferences.
Raclette ingredients, cheese, fish, meat and creamy dips must remain cool until use. Put out smaller portions and fill if necessary. For a late meal are suitable One-pot dishes or soups that can be heated in proportion.
Thus, the food remains safe over a long evening, varied and without constant cooking.
FAQ