Recipes for New Year’s Eve and New Year’s dinners

We are almost on the last day of the year. Perhaps many have decided the dishes on the menu for family dinners, but there may be some undecided about what to taste on New Year’s Eve. That is why we present three menu options.

Menu 1

Baked turkey breast. A simple way to eat turkey without having to marinate the whole bird, it is easier to season the breast and it can also be baked in less time. An excellent dressing for turkey is to use ground garlic, salt, cumin, 1 cup of white wine, 1 cup of orange juice. Bathe the breast completely and bake covered with aluminum foil for 1 hour. Remove the paper and bake the breast for 40 more minutes or until the skin is browned. When it is not so hot it is cut into slices. Accompany with the baking juice.

Chicken stuffing. A filling to accompany the turkey can be made with 1 cooked and shredded chicken breast; For that, a rehash is made in 1 tablespoon of oil with long white onion, a drizzle of Chinese sauce is added. In addition, about 3 sweet breads are soaked in 2 cups of red wine.

When the onion is ready add the soaked and crumbled breads, 1/2 cup of prunes, 1/2 cup of raisins. Then you can add the shredded chicken, 1 cup of diced ham, 1 jar of olives with their juice, 1/2 cup of chopped walnuts and about 3 chopped hard boiled eggs. The sweet is tasted and you can add some sugar to taste.

Rissoto with mushrooms. Ingredients: Arborio rice, 1 chopped pearl onion, 12 chopped mushrooms, 2 cups of white wine, 2 cups of chicken broth. Chop the onion into small squares (brunoise cut); chop the mushrooms into medium pieces. In a pan we place 1 tablespoon of butter, add the onion, let it turn transparent for about 5 minutes, add the mushrooms.

Add the rice, letting it brown, add 1 cup of the wine, stirring while the liquid evaporates. Add the chicken or vegetable broth that should be kept warm while cooking continues and the liquid is added until it is cooked. Cooking takes 15 to 20 minutes.

Waldorf salad. Ingredients: 3 green apples, 3 celery sticks, 1 cup of walnuts, 1/2 cup of mayonnaise and 1/2 cup of Greek yogurt.

Mix the diced apple (leave it with peel), sliced ​​celery, chopped walnuts. Garnish with a sauce made with mayonnaise, yogurt, salt and pepper. It can be served over a layer of romaine lettuce in a salad bowl.

Menu 2

Recipe for fine roast beef tenderloin with its sauces. Ingredients: 1 ½ kilo thin loin, fresh thyme, salt and black peppercorns, oil.

Cook the whole loin or cut into medallions on the grill or grill. Season at the end with thyme leaves, salt and peppercorns.

Salsa bordelesa: 1 (leek, carrot, celery, pearl onion), 1 sprig of thyme and bay leaf, 1/2 liter of red wine, 1 liter of dark background (meat broth), salt and pepper, 2 tablespoons of butter. Chop the vegetables into cubes and brown them in butter. Add the bay leaf, thyme, red wine and let it reduce to half. Add the dark background and cook until reduced and thickened. Strain, season with salt and pepper.

Bearnaise sauce: 1 red onion, 2 teaspoons of fresh tarragon, 1/2 cup of white wine vinegar, 2 egg yolks, 2 cups of butter, 1 tablespoon of fresh parsley, salt and pepper. Chop the onion and cook it for 2 minutes in the vinegar, 1 teaspoon of tarragon, salt and pepper. Strain, add the yolks and cook in a water bath until it increases in volume. Add the melted butter little by little until the sauce is emulsified. Season with salt, parsley and fresh chopped tarragon.

Rice with dried mushrooms. Ingredients: 2 cups of rice, 1 cup of dried mushrooms soaked in hot water, 1 cup of red peppers, 1 cup of green peppers, 1 tablespoon of Chinese sauce. The rice is prepared normally, when it is ready add the Chinese sauce, the chopped dried mushrooms, the colored peppers. Check the salt.

Salad with noodles and ham. Ingredients: 2 cups of screw noodle, 1 cup of diced ham, 1 can of peas, 1/2 cup of mayonnaise and 1/2 cup of Greek yogurt, salt, pepper. Cook the noodles, drain and add the peas and ham, mix with the mayonnaise and yogurt sauce. Rectify the flavor.

Menu 3

Pork loin in white wine. Ingredients: 2 pork tenderloins, 1 tablespoon of olive oil, 1 tablespoon of butter, 1 cup of red onion cut in julienne, ½ cup of finely cut celery stalks, 1 cup of sliced ​​carrots, 2 cups of white wine, 1 cup of water, minced garlic, salt and pepper. Clean the pork tenderloins and season them. In a large skillet, add the olive oil and butter and brown the tenderloins on all sides to seal them. Take them off the heat and put them in a pot. Put the onion to brown, add the celery and carrots. When they are semi-golden, put them in the pot with the tenderloins, the wine and the water. Cover the pot and let it cook for about 45 minutes, taking care that they do not dry out.

Leek and onion pie. Ingredients: 1 puff pastry, 1 tablespoon olive oil, 4 finely chopped garlic cloves, 2 cups pearl onion, diced, 3 cups sliced ​​leek onions, 1 teaspoon salt or to taste, 1 cup of grated gouda or yellow type cheese, 1 cup of grated Gruyère cheese, 1 cup of heavy cream, 5 eggs. Flatten the puff pastry in a rectangular dish, pierce the dough to prevent it from rising in the oven. In the oil, fry the onions and garlic, let the onion caramelize (turn brown and soft). Place the onion on the puff pastry. Apart beat the eggs, add salt and cream. Top the onions with the cream, drizzle with the gouda and gruyere cheeses. Bake for 40 minutes or until cake is golden brown.

Green rice with bacon and corn. Ingredients: 2 cups of rice, 1 cup of fried bacon, 1 can of corn, 1/2 cup of heavy cream. Cook the rice as you normally would, when done add the drained corn, the fried bacon and the heavy cream. Check the salt and it’s ready to serve. (F)