Lent is almost over, ahead is the long-awaited Christmas. And with it the joy of the festive table. How to please your family and friends? We offer you some ideas from Thomas.

Appetizers and salads

Salad with squid "Snowman"

Ingredients:

squid - 4 carcasses

bulbs - 2 pcs.

eggs - 3 pcs.

mayonnaise - 200 g.

vegetable oil - 2 tbsp.

salt pepper

For decoration:

boiled carrots - 1 pc.

olives - 6 pcs.

pickled cucumber - 1 pc.

egg whites - 3 pcs.

Cooking:

Boil squids, cool, peel and cut into strips. Peel onion, chop, pour boiling water for 5 minutes, remove with a slotted spoon and cool. Boiled eggs cut into cubes. Combine all ingredients, mix, season with mayonnaise and vegetable oil, add salt and pepper to taste.

On a dish, form a circle - the “face” of a snowman. Garnish with grated squirrels. Make the eyes of a snowman from olives, nose, mouth, cheeks, bangs - from carrots. You can add sour apple and shrimp to the dish.

Salad "Christmas"

Ingredients:

green salad - 1 bunch

beets boiled and cut into slices - 2 pcs.

boiled and finely chopped carrots - 1 pc.

apple - 1 pc.

canned pineapples, cut into small pieces - 4 pcs.

banana - 1 pc.

juice of 1 lemon

orange peeled and divided into slices - 1 pc.

roasted and chopped almonds - 2 cups

For refueling:

lemon juice - 1 tbsp.

vegetable oil - 3 tbsp.

ground black pepper, salt - a pinch

Cooking:

Put half the amount of green salad on the bottom and walls of the salad bowl, put beets on top. Cut the remaining lettuce into strips. Peel the apple and core and cut into small pieces. Combine chopped salad with apple, carrot and pineapple, mix. Cut the banana into slices, pour over the lemon juice and add to the fruit and vegetable mixture. For dressing, combine lemon juice, oil, pepper and salt and mix well. Pour the dressing over the fruit and vegetable mixture, mix gently and put in a salad bowl on top of the beet slices. Decorate the salad with chopped almond kernels and orange slices.

Stuffed appetizer “Goldfish”

Ingredients:

fish (pink salmon) - 1 kg.

eggs - 2-3 pcs.

onion -1 pc.

mayonnaise - 100 g.

salt, pepper - to taste

Cooking:

We clean pink salmon from scales, cut the skin around the head and near the fins and carefully remove it with a “stocking”, trying not to damage it. Then carefully separate the meat from the bones. Boil eggs and cut into cubes. Peel the onion, cut into small cubes and pass in oil. We prepare the filling: grind the fish fillet, add mayonnaise, eggs with onions, salt and pepper to it. We stuff the fish with the filling and carefully sew it with threads. Bake in the oven for 35-40 minutes.

Chicken pate with cheese

Ingredients:

chicken fillet - 2 pieces

pumpkin - 400 g.

onion - 1 pc.

garlic - 2 cloves

cognac - 2 tbsp.

vegetable oil

salt pepper

Cooking:

Boil the chicken fillet in lightly salted water until tender. Finely chop the onion, chop the garlic. Saute onion and garlic in vegetable oil until translucent. Peel and cut the pumpkin, fry until tender. In a blender, combine pumpkin, chicken fillet, cognac, fried onions and garlic, chop into a puree. Salt and pepper the pâté to taste and refrigerate.

chicken soufflé

Ingredients:

chicken breast - 1 pc.

egg - 2 pcs.

cream - 50 ml.

starch - 1 tbsp.

garlic - 2 cloves

ground black pepper

nutmeg or curry to taste

vegetable oil for greasing molds

Cooking:

Boil the chicken breast, separate from the bones and chop with a blender or pass through a meat grinder. Add chopped garlic, eggs, starch and cream. Beat again with a blender until smooth. Salt and pepper, add nutmeg or curry to taste. Grease muffin tins with vegetable oil, put the prepared minced meat in a slide, gently leveling the top with a spoon. Sprinkle with finely chopped almonds or lay whole almonds. Put in the oven to bake at a temperature of 220 degrees for 15-20 minutes

Chicken roll stuffed with almonds and raisins

Ingredients:

chicken fillet - 2 pcs. at 550-600 gr.

raisins - 100 g.

almonds (almond flakes) - 30 g.

dry gelatin - 2 tbsp.

garlic - 2 cloves

Cooking:

Rinse the chicken fillet, dry with a paper towel. Cut the fillet into thin wide plates, I got 6 pieces (like chops). Fillet pieces well beat off on both sides. It is important to beat the fillet as thin as possible. Lay out a cling film or baking sleeve and lay the beaten chicken fillet on it in an even layer so that there are no empty spaces. I got a rectangle measuring 30x40 centimeters. Salt, pepper and sprinkle with gelatin. Mince the garlic and sprinkle over the chicken fillet. Rinse the raisins under hot water, pour them over the chicken meat along with the almonds and distribute. Roll up the chicken fillet and wrap it in a roasting sleeve. Tie with thread and put in a pot of boiling water. Boil for 30-35 minutes from the moment of boiling. Remove the roll from the water, put under pressure and cool in a cold place.

Stuffed eggs. Decoration in the form of mushrooms for the children's menu

Ingredients:

quail eggs - 20 pcs.

cherry tomatoes - 10 pcs.

hard cheese - 30 g.

onion - ½ small onion

vegetable oil for frying

Cooking:

Boil quail eggs, cool and peel. On the sharp side of the egg, cut off the top by one quarter, carefully remove the yolk. Finely chop the onion and fry in vegetable oil until transparent. Combine the onion with chopped yolks and grated cheese. Fill the squirrels with the resulting mass. Top with cherry tomato halves. Decorate the dish with herbs, put our mushrooms. On the “hats”, make dots with sour cream.

Ham appetizer - balls with cheese in nuts

Ingredients:

carbonade (or ham) -200 g.

hard cheese - 50 g.

chicken egg - 2 pcs.

garlic -1 prong

mayonnaise - 1 tbsp.

nuts - about 70 grams

Cooking:

Grind carbonade on a fine grater. Hard boil eggs, cool, peel and rub on a fine grater. Pass the garlic through a garlic press. Rub the cheese on a fine grater. Finely chop the nuts. Mix carbonade, cheese, eggs and garlic until smooth. Add a little mayonnaise to the resulting mass and mix everything thoroughly again. Form small balls from the resulting mass. Sprinkle the balls on all sides with chopped nuts.

Salad with chicken, grapes and nuts

Ingredients:

chicken fillet -1 pc.

onion -1 pc.

vegetable oil for frying onions

hard cheese - 70 g.

egg - 3 pcs.

sweet grapes are better than two flowers -150 g.

any nuts - 20 g.

Cooking:

Boil the chicken fillet until tender in salted water, cool and chop finely. As a rule, chicken fillet is cooked for 20 minutes after boiling. Hard-boil eggs, cool and peel. Finely chop the onion and fry until transparent in a small amount of vegetable oil. Finely chop the nuts. Wash grapes, dry. If necessary, cut in half and remove the seeds.

Lettuce is stacked in layers:

1 layer: chicken fillet, lightly grease with mayonnaise

2 layer: fried onion

3 layer: eggs grated on a coarse grater, brush with mayonnaise

4th layer: cheese grated on a fine grater, brush with mayonnaise

5 layer: grapes

Sprinkle walnuts on top of salad and serve.

Dough rolls with meat filling “Rosochki”

Ingredients:

carrots - 1 pc.

onion 1 pc.

minced meat - 500 g.

cream of any fat content - 250 ml.

tomato paste - 3-4 tablespoons

hard cheese -100-150 g.

garlic - 2 cloves

Vegetable oil for frying

For the test :

egg - 1 pc.

water - 250 ml.

salt - ½ tsp

flour - how much dough will take.

Cooking:

Peel the carrots, grate on a coarse grater. Peel the onion and cut into small cubes. Fry the onion with carrots until tender. Put the minced meat to the vegetables and, stirring it thoroughly with a fork so that no lumps form, fry. At the end of frying, add chopped garlic, salt and pepper to taste. Cool the resulting filling. Beat the egg with a fork, add salt and hot water, mix. Pour 3 cups of flour into a deep bowl, make a small depression and pour water with an egg into it. Knead the dough by adding flour. The dough should turn out like dumplings. Cover the dough with a bowl and leave for 30-40 minutes. Divide the dough into two parts, roll each into a rectangle, lay out the filling, leaving the edges free. Roll the dough into a roll, cut the roll into slices, about 4-5 cm long. Snap one of the parts of the pieces obtained and put them on a greased baking sheet not close to each other, because during the baking process they will slightly increase in volume. Combine cream with tomato paste, add a glass of water, lightly salt and pepper, mix. Pour the dough roses with the resulting sauce. Put in the oven to bake at a temperature of 200 degrees for about 30-35 minutes. Remove from the oven, sprinkle with grated cheese and bake again for about 10 minutes until the cheese is completely melted. Before serving, you can sprinkle with chopped herbs.

Main dishes

christmas goose

Ingredients:

potatoes - 12 pcs.

starch - 1 tbsp.

freshly ground black pepper - 1 tbsp.

dry red wine - 300 ml.

brown sugar -5 tbsp

carrots - 3 pcs.

mustard - 1 tbsp.

onion - 6 pcs

honey - 5 tablespoons

goose - 4.5 kg.

garlic - 2 heads

coarse sea salt - 1 tbsp.

Cooking:

Mix honey with sugar and mustard. Wash the goose, dry it, singe if necessary. Cut off the maximum amount of fat in the tail and neck area and make frequent punctures with a toothpick throughout the carcass. Rub the goose with salt and pepper.

Preheat oven to 220°C. Set a wire rack on a baking sheet, place a goose on it, pour over a mixture of honey and mustard. Place in the oven and immediately reduce the temperature to 160°C. Bake 2 hours, every 20 minutes. watering the bird with fat from a baking sheet.

Peel carrots and onions. Cut the carrot lengthwise into 4 pieces. Cut onions in half. Peel the heads of garlic from the top layer of the husk and, without dividing into cloves, cut them in half across. Peel potatoes and chop coarsely.

Take the goose out of the oven and leave on the wire rack. Drain most of the fat from the pan, leaving 2-3 tbsp. l. Put vegetables on a baking sheet, mix. Put the grate with the goose in the oven for another 1 hour. Remove the goose, wrap in foil and leave in a warm place until serving. Raise the oven temperature to 200 ° C, brown the vegetables for 15 minutes, transfer to a dish.

Put a baking sheet on the stove, pour in the wine and bring to a boil over medium heat, while scraping off the goose and vegetables with a spatula. Pour the resulting sauce into a saucepan, add 1 tbsp. l. starch, diluted in a small amount of cold water, stir. Salt to taste.

Pork tenderloin in bacon

Ingredients:

pork tenderloin - 400 g.

bacon - 10 slices

garlic - 2 cloves

salt - to taste

Cooking:

We thoroughly wash the pork tenderloin, rub it with salt, pepper and chopped garlic. Lay the bacon slices overlapped on a sheet of foil. We spread the pork tenderloin on the bacon. Wrap the meat in bacon, wrap it in foil. We put in the oven, preheated to 160 degrees, and bake for about 50 minutes. Last 5-10 min. you can bake with open foil - then the meat will be covered with a delicious crispy crust. Baked pork tenderloin in bacon is ready, cut and serve hot.

Homemade sausages

Ingredients:

minced pork - 1.3 kg.

minced chicken or turkey - 900 g.

onion - 1 pc.

garlic - 5 cloves

chopped bay leaf - 1 tbsp.

mustard - 2 tbsp.

salt, pepper - to taste

Cooking:

Chop the onion, then in a large bowl mix two types of minced meat, onion, chopped garlic and bay leaf and add two tablespoons of mustard. Season with salt and pepper. We mix everything well. We wash the casings for sausages, dry them. In the meat grinder, remove the knives and install the shell. Fill the shell with meat. Then we put the sausages on a baking sheet covered with paper, and send them to bake in the oven preheated to 180 degrees. Bake for 30 minutes.

Sliced ​​beef

Ingredients:

beef (ham) - 1 kg.

horseradish - 6 tablespoons

mustard - 6 tbsp.

garlic - 3-4 cloves

dill (bunch) - 1 pc.

thyme (thyme) - 1 tbsp.

salt - to taste

ground black pepper - to taste

Cooking:

Turn on the oven to 180 degrees. Peel the garlic and pass through a press into a bowl. Add half the amount of horseradish indicated in the recipe and half the amount of mustard (three tablespoons each). Stir. Rinse the dill. Mix chopped dill with thyme. Dill can be chopped not with a knife, but with scissors - this is very convenient. To the greens (dill and thyme), add the remaining horseradish and mustard. Stir thoroughly until smooth. Place the pan over medium heat. Heat up and brown the meat on all sides. Do not pierce the meat with a fork, turn over with a wooden spatula. The meat should be baked on the outside, keeping all the juices inside. Salt and pepper the beef. Lay on a baking rack. Top with a mixture of garlic, mustard and horseradish. Bake the meat in the oven for 30 minutes. After half an hour, take the meat out of the oven, brush it with a mixture of greens, horseradish and mustard and put it back in the oven. A kilogram of beef is completely baked in an hour. But you can take it out earlier if you prefer meat with blood. After pulling it out of the oven, let it “rest” for a few more minutes, and then cut it.

Pate of veal and mushrooms in puff pastry

Ingredients:

puff pastry - 650 g.

yolk - 1 pc.

skimmed cream - 2 tbsp.

minced veal - 400 g.

champignons - 400 g.

shallots - 2 pieces

bacon - 200 g.

white bread - 2 slices

eggs - 2 pcs.

olive oil - 2 tbsp.

thyme - 1 tbsp.

parsley - 1 tbsp

Cooking:

Heat up the olive oil in a frying pan. We put the minced meat in it and fry until cooked. Salt, pepper and remove from heat. In another pan, fry the finely chopped onion for a couple of minutes until soft. When the onion becomes soft, add chopped mushrooms to the pan. Fry for 5-7 minutes. until mushrooms are ready. Mix fried mushrooms, fried minced meat and finely chopped greens. Break a couple of eggs into a small bowl. Add the breadcrumbs to the eggs and beat well with a whisk. Add the resulting mass to the minced meat and mix. We roll out the dough (adjust the thickness of the dough to your taste and the volume of the resulting minced meat). We cut the dough into two equal parts - we will spread the filling on one, we will cover it with the other. We spread the minced meat on the dough, grease the edges of the dough with beaten yolk. Now cover the filling with the second rolled out sheet of dough. We need a fully closed pie with filling. We make several cuts on the top layer of the dough. The remaining yolk is mixed with cream, the resulting mixture is smeared on top of the cake. Put in the oven and bake for 45 minutes. at 180 degrees.

Desserts and pastries

Gingerbread house

Ingredients

wheat flour - 600 g

apricot jam - 400 g

honey - 100 g

butter - 100 g.

candied oranges - 2 tbsp.

ground orange peel

soda - 1 tsp

lemon juice - 1 tsp

Cooking

Prepare gingerbread dough, roll it out in an even layer 1 cm thick. Cut dough pieces for the future house: longitudinal wall 11 × 14 cm (2 pieces), transverse - 11 × 8 cm (2 pieces), roof - 10 × 16 cm ( 2 pieces). Brush with egg, prick with a fork, bake in the oven at 180°C. Assemble a house from the chilled parts, fastening them from the inside on both sides with pointed matches. Outside, for beauty and greater strength, “sew up” the joints of the walls with sugar white icing. It will harden and will firmly hold the details of the hut. Painting, decoration, decoration of windows and doors to perform at your discretion. Small gingerbread cookies will decorate the house itself (you can glue pieces of multi-colored marmalade, dragee peas, etc. to them with icing). And the animals molded from dough will live in it. They can be sprinkled with chocolate, nuts and crushed cookies.

Christmas cookies

Ingredients

flour - 500 g.

honey - 500 g

eggs - 4 pcs.

almonds - 150 g.

powdered sugar - 1 tbsp

soda on the tip of a knife

Cooking

In a deep bowl, mix powdered sugar with baking soda. Heat honey, stirring constantly, pour into a bowl with powdered sugar. Having cooled slightly, beat in the eggs, add the flour and, having thoroughly mixed the mass, pour it onto a baking sheet, previously oiled and sprinkled with flour.

Sprinkle with coarsely ground almonds on top and bake in the oven until a beautiful reddish color.

Christmas cupcake with marzipan

Ingredients

yeast - 20 g.

milk - 200 ml.

flour - 500 g.

soft butter or margarine - 125 g.

granulated sugar - 80 g.

salt - on the tip of a knife

egg - 1 pc.

dried apricots - 50 g.

pistachios - 30 g.

raw marzipan mass - 200 g.

powdered sugar - 75 g.

To decorate the cupcake:

80 g melted butter

4 tbsp. l. powdered sugar

Cooking

Dissolve yeast in warm milk. Mix in flour, butter, sugar, salt and egg. Cover and leave for an hour.

Chop apricots and pistachios. Mix the marzipan mass and powdered sugar and divide into two parts. Mix one part with apricots, the other with pistachios.

Make 2 marzipan sausages 30 cm long.

Roll out the dough into a 35x25 cm rectangle. Put marzipan rollers on top and wrap the edges of the dough on them. Fold the dough in half and press lightly.

Place on a baking sheet covered with paper and leave for 30 minutes. Lubricate the dough with 40 g of butter.

Bake in a preheated oven for 50 minutes. at 200 degrees. Grease the hot finished cake again with butter and sprinkle with powdered sugar.

The material was prepared with the support of the publication "Kitchen of Father Hermogenes".

Pizza with goose and tangerines, turkey in champagne and "Mimosa" with king crab - we have chosen the most unusual Christmas menus in restaurants

Centrale

Especially for the New Year holidays, the team of chefs of the Centrale pizzeria chain has developed a special festive menu, the basis of which was goose meat. The menu includes: pizza with goose, tangerines, mint and prune sauce (590 rubles), green salad with goose and tangerine sauce (560 rubles), tender goose fillet with vegetable spaghetti and caramel quince (850 rubles) and dessert - a Christmas "log" of almond biscuit, chocolate cream and meringue (290 rubles). The Christmas menu will be valid in pizzerias on Kutuzovsky Prospekt and Rublevsky Highway until January 14.

Mom's pasta

From December 20 to January 18, the Mom's Pasta restaurant will have a special Christmas menu, each dish of which will certainly contain a drop or a sip of light or strong alcohol. Salad "Olivier" (630 rubles) chef prepares according to an old recipe, that is, with crayfish tails. It was this recipe that was recorded by the great Gilyarovsky from the words of the chef of the Hermitage restaurant. Crayfish necks for salad the chef of "Mom's Paste" lowers on a hot frying pan with white wine. Venetian-style veal liver (670 rubles) is fried in olive oil with onions, cognac, dry white wine and cream, and served with arugula salad and cherry tomatoes. Turkey fillet (740 rubles) is fried in olive oil with the addition of heavy cream and the most important New Year's drink - champagne. The turkey is served at the table with lettuce, tomatoes and toast. For dessert, the chef advises choosing between Sicilian cannoli (290 rubles) and San Marco cake (310 rubles). Cannoli is a baked and deep-fried dough tube filled with cream cheese. "San Marco" - a crispy shortbread basket with chocolate cream and raspberries. Both desserts are served with cocktail cherries. And, of course, the festive menu includes alcoholic New Year's cocktails: "Christmas" (vodka, cranberry juice, sprite and lime juice) and "White mulled wine" (white wine, honey, cinnamon and vanilla).

We sit well

On the eve of the holidays, Chef Elena Dikovskaya offers to try a special "Christmas Menu", which contains traditional holiday dishes. But you should not expect banality, because everything will be prepared exclusively in the author's performance. For example, the Mimosa salad will be served with smoked salmon and Imereti cheese, the Olivier salad with turkey, and the most tender stewed duck with quince for the hot dish. You will be able to try this and much more from December 19 to January 14 in “We are sitting well”.

Gianni

The taste of the holiday from Chef Dmitry Pogorelov - Christmas pizza with goose breast, homemade salad "Olivier" with five different flavors, as well as from the team of chefs "Restaurant Syndicate" - Mimosa salad with Kamchatka crab and Christmas goose baked with figs, artichokes, hazelnuts and heavenly apples in the menu of the pizzeria "Gianni".

Osteria Montiroli

Christmas and New Year are one of the most beloved holidays in Italy. At this time, according to tradition, it is customary to treat each other with all kinds of sweets, thereby wishing that the next year would be sweet, light and pleasant. Therefore, the chef of the famous osteria, Massimiliano Montiroli, a native Italian, prepared his treats for the guests: macaroni, marzipan bread, blueberry pie, ricotta and cherry pie, shortcake with plum jam, baked apples with walnuts, raisins and honey, homemade Italian cookies. The cost of a sweet buffet is 500 rubles.

At La Stanza bar chief consultant Regis Trigel tells his New Year's Eve Moscow fairy tale: her characters are well known, but the plot is famously twisted. Salad with goose pastrami, dates and tangerines (560 rubles) Regis seasons with honey and puts on a vegetable marrow; palm heart salad (490 roubles) is served with lentil caviar, smoked tofu and chia seeds, while caramelized grapefruit and fried shrimp (680 roubles) dictate the crab salad. For the main dish - beef fillet (880 rubles) with stewed celery root, golden turnip, sweet grapes and potato cream. But the duck breast (820 rubles) goes to sous vide with a Christmas tree, and then it is complemented by the sweetness of quince and carrot puree. Duck is served with buckwheat and lime sauce. Also in the updated menu of foie gras with kumquat and gingerbread (520 rubles) is a 100% French holiday appetizer: two really large pieces of the most delicate foie gras under a crumb of sweet and such a New Year's gingerbread.

Until January 15 at the restaurant stage there is a winter menu with hearty, colorful dishes. New items include champagne soup, salmon olivier, duck breast with cranberry sorbet and tangerine salad, and vanilla cream with tangerines. When ordering two or more dishes from the winter menu, a glass of sparkling wine as a gift! Guests will be especially pleased with daily special promotions and the possibility of home delivery of New Year's dishes.

IN Funny Cabany the season of fragrant and juicy marble steaks on the bone. In honor of their appearance in December, when ordering, guests receive half a liter of Spanish red wine as a gift. Brand Chef Mark Statsenko uses only products of Russian origin in the kitchen. And it turns out very tasty, we checked it ourselves! The assortment includes: Porter House, which combines the powerful character of the striploin and the unique tenderness of the filie-mignon (100 g / 750 rubles); brutal T-Bone with rich meat flavor (100g/750 rubles); Club Steak on the rib bone, thanks to which the meat in the process of cooking has an amazing aroma with subtle nutty notes (100 g / 650 rubles) and a delicacy similar to an Indian ax Ribeye on the Tomahawk (100 g / 650 rubles). By the way, the owners of the restaurant holding Funny Family Group, together with the younger sister of the mini pig Fanechka, opened the second Funny Cabany in the Kuntsevo Plaza shopping center. Welcome to visit!

In a chain of restaurants "T-Bone Wine" offer a nostalgic, generous and kind menu created on the basis of traditional home-made Soviet New Year dishes: Olivier with lamb tongues, cod liver with poached egg, veal leg jelly - in general, a 100% holiday.

IN "Keanu" a new series of cocktails from bar-chef David Lobzhanidze has started. The New Year's line includes three cocktails: the first is Lavender Physical: gin, lavender-elderberry cordial, lemon, fructose, protein, soda. The second - "Snow": a cocktail based on vodka, peach liqueur, lemon juice, fructose. Served in a Chalet saucer, decorated with a rose petal and edible gold. The third "brother" - "Peach Punch": peach puree, light rum, lemon and honey. Garnished with lemon zest and orange. The serving is secret - the New Year's punch is designed for the company.

On the eve of the Catholic Christmas and until the Orthodox Christmas in "Brasserie Bridge" it will be possible to purchase two traditional French dishes that will decorate the festive table: duck stuffed with apples, oranges, pineapples and prunes, with red wine sauce and all kinds of spices (5100 rubles) and dessert - a traditional French Christmas log: buch with chestnuts and blackberry confit (600 rubles). A chocolate roll made from Grand Marnier liqueur-soaked biscuit with two sauces inside and custard outside is the perfect occasion for a family tea party.

On the eve of the New Year and Christmas Greek restaurant ΜΟΛΩΝ ΛΑΒΕ prepared not only a program of activities, but also a special Christmas five-course set (1,500 rubles). On December 24, the restaurant will noisily celebrate the eve of Catholic Christmas with bouzouki musicians and national dances. The evening will be held in the best Greek traditions with national music, dancing and cymbal smashing. The deposit for this evening will be 3000 rubles per person.

In a chain of chocolate bars Max Brenner also thoroughly prepared for the New Year and Christmas holidays. Shops at chocolate bars offer exclusive sweet gifts for every taste and budget. Here you can collect holiday sets with branded sweets and original Max Brenner products. A special pre-holiday offer is traditional Christmas gingerbread. Spicy, fragrant, crunchy, hand-painted by professional artists. They will surely make your family happy!

Perelman People celebrate the holidays in both I Like Wine in full enogastronomic readiness, namely: a tasting set of three dishes prepared by chef Dmitry Parikov. In addition to each dish, their own wine is served, carefully selected by a sommelier. At I Like Wine on Timur Frunze, they start with quail liver pate, continue with goose meat ravioli and finish with grilled beef with baked fennel. The result of close cooperation between the chef and sommelier Andrey Abramov at I Like Wine on Pokrovka is a mini burger with foie gras, a duck leg with quince cream and a Black Forest cake. Both sets are valid throughout December, except that the price is different: 3500 rubles. for a set in I Like Wine on Timur Frunze and 2500 rubles. on Pokrovka.

IN "Osteria Bianca", where the chef has recently changed (now Mirko Kaldino is the main platter here), you can order very beautiful gingerbread houses for 2600 rubles. a piece. Handmade, we checked everything!

On the eve of the New Year in the restaurant "Mandarin. Noodles and Ducks» introduce a menu for harmonizing energy flows. In the special offer, all dishes and drinks are designed in three colors - green, yellow and red. The price for a drink and dessert is 350 rubles. We are terribly intrigued, and you?

From 26 to 31 December in the restaurant "Scottish cell" there will be a Hogmanay festival. Let's stretch the New Year for a whole week! The celebration of the New Year in Scotland is a joyful event, and it begins on December 29th. "Scottish cage" decided to be ahead of the rest: here they will begin to celebrate the arrival of 2017 on December 26th. Throughout the week, the restaurant has an ancient custom of the “first guest”. Every day, the first person to enter the door of the restaurant will receive a New Year's gift!

New Year is big food for big companies! Huge chunks of meat that your mouth rejoices at! In a chain of restaurants Meatless we thoroughly prepared for the New Year - roasted whole pigs and sent ducks to the spit, cooked apple strudel and grilled marshmallows. After walking around the frosty festive city, hot chocolate (240 rubles) is shown - for mood and warmth.

Creating a new menu, the chefs of the restaurant "Semifreddo", first of all, they tried to use seasonal, “winter” products from different regions of Italy: for example, Sicily offers vegetables and “green gold” - pistachios, as well as artichokes, pasta and seafood, and Piedmont provides porcini mushrooms and the famous white Piedmontese truffles. The winter menu includes a Catalan-style lobster salad (2,500 rubles); salad with homemade marinated herring with sour cream mousse and red caviar (1600 rubles), poached egg in chicken broth with porcini mushrooms (900 rubles), linguini with lobster, capers and pistachios (1900 rubles); regatoni with mero fish stew (1700 rubles); pasta di riso with Sakhalin shrimps and squid with cuttlefish ink (1500); shatalatelli pasta with tomato sauce, baked in the oven with crab and homemade ricotta (1400 rubles); cream soup of porcini mushrooms with seafood (1300 rubles); vanilla creme brulee with ginger and pineapple and passion fruit tartare (800 rubles) and warm raspberries with cookies and homemade vanilla ice cream.

In many countries, Christmas menus are prepared according to established traditions and rituals. Somewhere the Christmas table is unthinkable without a goose with apples, somewhere else a month before they start baking spicy muffins and cookies, and in some countries a mandatory attribute of a festive meal is stuffed carp.

We offer you two options for the Christmas menu (traditional and European) with step-by-step recipes and photographs of cooking, food lists and, of course, work plans.

Traditional menu for Christmas

Snack:
Hot:
Dessert:
Drink:

Action plan:

If you have a free day in the festive pre-New Year bustle, start preparing Christmas cookies. The recipe came from Europe, but in a matter of years it became popular with us. The secret is that mini galleries can be prepared up to a month before the holiday, and who doesn’t love such a sudden time-management bonus? Ready-made cookies can be used for New Year's surprises for guests. In any case, do not forget to save some before Christmas - spiced cottage cheese muffin will be the best dessert on the festive Christmas table.

One week before the holiday

Let's cook the cabbage. Now you can easily buy ready-made, but, honestly, it cannot be compared with fermented on its own. In addition, in the case of self-salting, you can adjust the amount of salt, sugar, if desired, add cranberries or spices.

Two days before the holiday

Let's marinate the goose. If you bought a gutted carcass, it is better to start processing it even earlier, so that by the time of pickling, the gutted goose rests in the refrigerator for 3-4 days.

The day before the holiday

We clean the potatoes. Boil part for salad, put part in cold water and put in the refrigerator. We fry the mushrooms, put them in a jar, close the lid tightly so that no one encroaches, and also put it in the cold for the time being. On the same day, one more important thing needs to be done - stuffing the goose.

We send the goose to the oven. For reference - a carcass weighing 4 kg is baked for three hours. We bake apples and potatoes for a side dish.

We turn on the fantasy and decorate the goose with baked apples, potatoes, tomatoes and pomegranate seeds. This is the very rare case when it is not forbidden to overdo it a little. A festive goose is still a goose!

On a festive night

When the guests and family pay tribute to the goose with apples and drink tea with Christmas cookies, it's time for an encore. The process of preparing the Bicherin puff coffee dessert will take only 10 minutes, but the effect is simply stunning. Bitter coffee with chocolate will not put an end to the evening, but a bright exclamation point!

Grocery list:

Goose (about 4 kg).
Mushrooms - 200 g (we recommend using butter mushrooms)
Potatoes - 4 pcs. (medium size)
Onion - 1 pc.
Sauerkraut - 200 g (chopped)
Greens - 1 bunch (finely chopped green onions, parsley, dill)
Apple - 6-8 pcs. large, sour (Antonovka is ideal)
Prunes - 150 g.
Apple juice - 3 l.
Sour cream - 100 ml.
Honey - 50 g.
Coriander - 1 tbsp
A mixture of peppers - 1 tbsp. (red, black and fragrant)
Tomato - 1 pc.
Pomegranate - 1 pc.
Wheat flour - 350 g
Baking powder - 1 tsp
Cherry - 50 g (dried)
Butter - 115 g
Sugar - 100 g
Powdered sugar - 5-6 tablespoons
Raspberries - 50 g (dried)
Hazelnut - 50 g
Egg - 1 pc.
Curd - 120 g
Cognac - 50 ml.
Orange - 1 pc.
Chocolate bitter - 100 g
Milk - 1 tbsp.
Natural coffee - 2 tsp. (ground)
Cream - 150 ml (from 33%)
Salt, sugar, vegetable oil, cocoa powder, olive oil
Bread
Alcohol and juice-water.

European menu for Christmas

First course:
Hot:
Dessert:
Drink

Action plan:

One month before the holiday

As we have already written above, the Christmas adit is the most win-win option for a festive dessert. In the classic European Christmas menu, you can often find this particular type of adit - a large fragrant muffin with dried fruits and nuts. We recommend making two adits at once, so that there is something to give to friends who suddenly appeared during the New Year holidays. The adit must “ripen” correctly, for this we carefully wrap it in baking paper, and then in foil.

Two or three weeks before the holiday

We start to conjure with spices. Let's prepare a set of spices for mulled wine so that you don't waste time on this festive night. A little secret - if you wrap sets of spices in beautiful bags or put them in smart boxes, then we will have an excellent set of New Year's gifts for colleagues and friends.

The day before the holiday

We cook soup. Why suddenly soup, you ask? The fact is that in many European countries it is customary to serve soup as an appetizer on the festive Christmas table. A light vegetable or mushroom puree soup is best suited for this purpose. It helps to smoothly prepare the body for leaving the pre-Christmas fast, stimulates appetite and creates a homely atmosphere. On the same day, we stuff and bake carp. Unfortunately, this cannot be done in advance, because the fish must be as fresh as possible.

On a festive night

After soup, carp and adit tea, our guests will be asked to take a walk - we can guarantee this! So, rather, we put on the most beautiful hats, scarves and mittens, take a sled, children, dogs, a neighbor, Aunt Masha, and go outside! After a walk in a cheerful crowd, we return home and set to cook mulled wine. We do not close the door tightly - soon the whole house will come running for the festive aroma of cinnamon and cloves!

Grocery list:

Carp - 6-7 kg.
Champignons - 500 g
Onion - 1 pc.
Potatoes - 2 pcs.
Garlic - 1.5 heads
Cream - 1 tbsp. (fatty)
Tomato - 3 pcs.
Carrot - 1 pc.
Lemon - 1 pc.
Prunes - 100 g
Milk - 1/2 tbsp.
Sugar - 200 g
Dried fruits - 1 tbsp. (dried cranberries, raisins and dried apricots)
Yeast - 2 ½ tsp (dry)
Almonds - 70 g (blanched, coarsely chopped)
Cognac - 1/4 tbsp.
Egg - 1 pc.
Butter - 150 g
Flour - 3 tbsp.
Cinnamon - 1/2 tsp (ground)
Dry red wine - 1 l.
Carnation - 10 buds
Cinnamon - 2 sticks
Lemon peel - from 1/2 lemon (dried)
Allspice - 10 pcs. (peas)
Ginger - 1 tsp
Black pepper - 10 pcs. (peas)
Bay leaf - 3 pcs.
Salt, pepper, vegetable oil, vanillin, powdered sugar
Bread
Alcohol and juice-water.