THERE ARE ROSL, WELL. FROM HERE IT WAS BORN HOME, DRESSED, WELL AND FURTHER IN ORDER, TO DIGGLINGS AND MASS DANCES ... UNDER THE BIRD, AS ADDED, SANTA CLAUS OR GRANDFAT FROM SNOWFLAKE (ALREADY STARTED). NEAR THE HOLIDAY TREE, Nothing else but a rich open table with traditional New Year or Christmas delicacies. Let's try and we with you to cook on your own kitchen something like this, from the repertoire of leading chefs from different countries of Europe. Possessing extraordinary talents, patience and “golden” hands, you (we are just sure about this) will be able to delight your friends and close ones, not worse than the famous cooks. HAPPY NEW YEAR TO YOU AND HAPPY CHRISTMAS!
Baked ham with cider and cranberry sauce
This cider glazed ham, prepared according to a traditional English recipe, is usually served on a New Year's or Christmas table with cranberry sauce.
Ingredients
For 8-10 servings:
- 2 kg ham
- 1-2 bulbs
- About 30 whole pieces. carnations
- 3 bay leaves
- 10 peas of black pepper
- 1.3 liters semi-dry cider
- 3 tbsp. l soft brown sugar
- Bunch of fresh parsley
- 350 g cranberries
- 175 g soft brown sauce
- Grated zest and juice of 2 tangerines
- 2 tbsp. l port wine
Cooking method:
- Weigh the ham and calculate the cooking time based on 20 minutes for every 450 g of product. Put the meat in a large pan. Stick half the cloves in the onion and add to the pan with laurel and pepper.
- Add 1.2 liters of cider and enough water to completely cover the ham. Heat to a slow boil, then carefully remove the foam from the surface using a large spoon. Start counting the time after the broth has boiled. Cover or foil and cook the calculated time. At the end, preheat the oven to 220 ° C.
- Heat the sugar and remaining cider in a pan until the sugar has dissolved. Boil for 5 minutes to make a dark, sticky icing. Remove from heat and leave for 5 minutes. Remove the ham from the pan using a slotted spoon and a large fork. Gently and evenly cut the crust from the ham and cut the fat with a net. Put in the form for the oven. Stick a clove into each rhombus and gently cover with glaze. Bake for 20-25 minutes, or until the ham is brown, shiny and crispy.
- Stew all the ingredients for cranberry sauce in a pan with a thick bottom for 15-20 minutes, stirring often. Pour the sauce into the gravy boat. Serve ham hot or cold, garnished with slices of pineapple and tangerines, with parsley and cranberry sauce.
Note: Honey can be added to icing instead of brown sugar, and served with redcurrant sauce or jelly.
Swedish Glogg
This is the Swedish version of mulled wine. By tradition, it is served in small glasses with almonds and raisins, which you can get with a spoon at the end - you get a small feast in one glass.
Ingredients
- 10 small glasses
- 1 bottle of red wine
- 150 ml Swedish vodka
- 2 cinnamon sticks
- 8 clove sticks
- 12 cardamom pods
- 25 g icing sugar
- 50 g raisins
- 50 g blanched almonds
Cooking method:
- Mix all the ingredients except raisins and almonds in a large saucepan and let it brew, preferably overnight.
- Put raisins and almonds on the bottom of each glass. Put the pot on the fire and bring it to a boil. Strain the finished glogg into a jug through a sieve and pour into glasses
Caesar salad"
In 2011, this salad turns 86 years old! But, despite his age, he is always popular, loved and never goes out of fashion.
Ingredients
For 6 servings:
- 51 heads of romaine lettuce
- 2 large egg yolks at room temperature
- 2 tsp Dijon mustard
- 1 large clove of garlic, crushed
- 2 tsp worcestershire sauce
- 1 tbsp. l red wine vinegar
- 175 ml olive oil
- Juice 1 Lemon
- 50 g parmesan, grated
- 2 canned anchovies, washed and chopped finely
- Crackers (see below)
Cooking method:
- Tear the salad into 2.5 cm slices with your hands and put in a wooden bowl. Add crackers and set aside.
- In a food processor or in a small bowl, beat the yolks, mustard, garlic, sauce and vinegar with a whisk. Without turning off the engine (or without ceasing to beat), slowly pour a thin stream of oil into the oil until the filling thickens. Add lemon juice and parmesan, then try to add salt and lemon juice. Pour salad dressing and crackers, spread the anchovies and 1/2 tsp. freshly ground black pepper, and mix everything.
Crackers
To make real "croutons", you need to cut 200 g of black bread, baguette or other high-quality bread into cubes with a side of 1 cm, mix with 4 tbsp. l olive oil, 1 tsp salt and 1 tsp. ground pepper. Arrange on a baking sheet and bake at 200 ° C for 8-10 minutes until golden brown.
Note. Rusks can be made in 2 days and stored in a lockable box. Salad and dressing can be prepared separately in 6 hours, then combined with crackers and anchovies before serving.
Place a grilled chicken, shrimp, crab, lobster or smoked salmon on top of the salad
Honey cake box
This cake is very beautiful if every cake is baked in curly shapes.
Ingredients
Dough:
- 500 g honey
- 1 kg of flour
- 200 g sugar
- 1/2 cup milk
- 2 eggs
- 1 teaspoon ground cinnamon and cloves
- 3 grains of fragrant pepper
- 30 g soda
- 1/2 cup milk
Toppings:
- 100 g cream cheese
- 1/2 cup powdered sugar
- 1 s.t. hot milk (if the cream does not pour, you can add more milk)
- 1 tbsp. l cocoa
Fondant:
- 300 g sugar
- 1/2 cup water
- 1 tbsp. spoon of vinegar
- 50 g chocolate or 30 g cocoa
- 1 teaspoon butter
Cooking method:
- Cook honey with cinnamon, cloves and ground pepper, still warm pour into a bowl with flour. Add melted butter, soda and knead the dough.
- Put it in a cold place for two hours, then mix again, divide into four parts, each roll out, put on a greased sheet, beat with a fork and oven in a hot oven for 15-20 minutes.
- The next day, sprinkle the baked cakes with sweet black coffee with 5-6 drops of rum essence, shift first with jam, then with nut or chocolate mass. Pour fondant on top and sprinkle with icing sugar.
Cooking toppings:
Chocolate - Grate the chocolate on a fine grater, add milk, melt on a fire and cool. Grind the butter with sugar and yolks, add chilled chocolate, vanillin.
Nut: mix ground nuts with sugar and vanilla, grind with proteins to form a homogeneous mass.
Cooking fudge:
Sugar pour hot water, add vinegar, cover and cook. If a drop of syrup falling from a spoon pulls a string, then add warmed chocolate or brewed 2-3 tbsp. tablespoons of cocoa water. Remove from the stove, add the vanillin oil when it thickens, pour onto the honey cake
