We are preparing a grand New Year's buffet! A sea of delicious ideas! Recipes for snacks on the buffet table.

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On New Year's Eve, many housewives had the feeling that they were so tired of preparing the New Year's table that they didn’t even want any holiday. After all, not every cook has assistants. How to find a way out so that the table will please your family and guests, and at the same time not feel like a “squirrel in a wheel”?

We propose to make an option holiday table in the form of a buffet. The New Year's buffet has several advantages at once. First, it is original and unusual option. Secondly, guests will not be overfed and they will have the strength to dance, have fun, and not just sit and actively consume treats. And thirdly, the New Year's buffet is a relief for the hostess. So, what dishes will be appropriate on the New Year's buffet table?

1. Canape. These are sandwiches of a very small size, the weight of which does not exceed 50-80 g. A thin loaf or baguette is perfect for their preparation. Pate is smeared on them various kinds or put pieces of cheese, ham, salted red fish or vegetables. In order to make it convenient to eat sandwiches, they are supplied with skewers, which also serve as an additional element of decor.

About canapes, whose homeland is France, they say that they are “one bite”. They are posted on big dish, you can place several views on it at once. Be sure to take care of decorating sandwiches. For example, you can make small stars from hard cheese, salmon roses, squirrel lilies chicken egg.

2. Meat and fish cuts. So that guests do not leave hungry and dissatisfied, of course, it is necessary meat dish. But if you don’t have enough inspiration for oven-baked pork or turkey, you can buy store-bought baked pork. They will cut it there, it remains only to arrange it on plates, making half meat and half with pieces of cheese.

It will probably be very difficult to find a guest who does not like slightly salted salmon or trout. They have only one drawback: they are eaten at breakneck speed. Sliced can be served on crackers. It will be more attractive than just putting it on a plate.

3. Red caviar. This is also a product that for many is an indispensable attribute of the New Year's feast. How to present it beautifully? We offer two options. The first is to buy tartlets from puff or shortcrust pastry. And you need to take them in the smallest size, for caviar - this is what you need.

If you couldn’t find tartlets, which is quite possible in the New Year’s bustle, don’t be discouraged, there is a great way out: use fresh cucumber circles as a base. To do this, you need to cut the cucumbers not too thin, then slightly remove the pulp, adding a little salted sour cream with herbs instead. Spread caviar on top - mini-sandwiches are ready.

And you can cook for the buffet for the New Year.

4. Vegetables and fruits. Now in stores you can buy vegetables and fruits not only in season, but at any time of the year. At the New Year's buffet, they will come in handy. Moreover, the festive “ikebana” laid out from tomatoes and cucumbers will become a decoration of the New Year's table. Do not forget about the greens of dill, parsley or any other to your taste.

Fruit can be served on skewers by putting together, for example, a slice of kiwi, a banana and a few grapes. This way of serving will look very attractive and appetizing. New Year is impossible to imagine without tangerines. Your guests will be delighted if you cook chocolate-covered tangerines. To do this, melt it in a water bath, dip each slice into it and put it in the refrigerator to harden. This is easy to do, and your efforts will definitely be appreciated!

5. Edible Christmas tree. Of course, on your New Year's table there will definitely be bright napkins, beautiful glasses and twigs of spruce or pine. What do you think of the idea of making an edible Christmas tree? Depending on the size of the table, there may be one or more. The basis for spruce is half an apple, take raw carrots as a trunk.

You will also need a lot of toothpicks, which will play the role of the branches of our Christmas tree. They wear the most different fruits which are available. Fruits and berries of contrasting colors will look beautiful: for example, strawberries, kiwi, dark grapes. Keep in mind that many fruits (pears, apples, bananas) darken in the air, so they must be sprinkled lemon juice. So your fairy tree is ready.

As you can see, it will take much less time to prepare such a New Year's buffet table than you are used to, so the New Year's buffet table is a relief for the hostess. And after the holiday there will be no need to sit on weekly diet to get in shape after traditional Olivier and Mimosa salads, as well as baked duck with apples. We wish you a pleasant holiday!

If a magnificent New Year's feast is not the goal, if you want an active holiday with a light snack or there is no time for complex and lengthy preparations, then a buffet table is a way out. Easy to prepare and beautifully decorated appetizers will create a festive mood and decorate the table. But the most important thing is that the chef will not get too tired on the eve of New Year's Eve, and will be able to take an active part in the holiday, and not sit tired and unnoticed in the corner, waiting for the end of the festive fun, in order to quickly wash the dishes and, finally, have a real rest.

The main principles of snacks on the festive table

As taught in culinary guides, textbooks on nutrition technology and encyclopedias, an appetizer is served with an aperitif, before the main courses. She, like alcoholic beverages, should excite the appetite. But this is a classic idea of appetizers, and it is acceptable for a banquet that includes first and second courses, as well as dessert. If we are talking about a buffet table, then the role of cold appetizers increases significantly, and they must be satisfying, since there are no other dishes on the menu.

The conclusion suggests itself: if the hostess plans to serve jelly and aspic, Olivier and fur coats, as well as other goodies, then snack table you can completely limit sandwiches with caviar, sausage, cheese, fish and vegetable cuts.

Cocktail salads, sandwiches, canapes, bruschettas and other types of snacks are intended for a buffet table, " buffet". This way of serving is convenient when there is not enough space in the room intended for receiving guests to place tables and chairs, or, for example, the festive program consists of dances, games, competitions, and a banquet with long sitting at the table does not fit into this framework.

In this case, the buffet menu should not only consist of light, sour or salty snacks but also be more satisfying.

Of course, all gastronomic compositions must be very beautifully designed: aesthetics in cooking is half the success, and its importance cannot be underestimated. Creative fantasy is appropriate here, creating a New Year's mood: decorating dishes in the form of Christmas trees, toys and other invariable attributes for the New Year.

Simple rules for preparing snacks are much easier to follow when there are already well-established ideas. Therefore, in addition to what has been said, we attach simple recipes, which will help to quickly "build" a chic table.

New Year's snack: beetroot soufflé - a new "fur coat" for herring

If you are very worried that the New Year will not come without this dish, but on the other hand, you want something new and spectacular, then try an unusual option. Old in a new way is always interesting.

Ingredients:

Rye bread (slices) 450 gr.
Green onion 100 gr.
Mayonnaise 120 gr.
Boiled beets 250 gr.
Herring fillet 450 gr.
Ground coriander 2 gr.
Allspice 0.005 gr.
Warm water 125 ml.
Lemon 1 pc.
Gelatin 20 gr.

Recipe:

Cut the cleaned herring fillet small cubes. grind green onion. Put the ingredients in one container, season with ground coriander and allspice. Sprinkle with lemon juice. Set the herring aside
Soak gelatin in water, dissolve in a water bath.
While the gelatin is dissolving, cut the peeled beetroot randomly, put it in a blender bowl, adding mayonnaise and a few drops of lemon. Beat the mass to a creamy consistency.
Cut out slices of bread using cookie cutters or other suitable shapes. Put them on a tray, set round shapes that fit in size so that the pieces of bread are inside, at the bottom. It can be ordinary plastic cups without a bottom.
In each form, on bread, put pieces of herring, 50-70 grams each.
Pour the melted gelatin into the beet mass. Whisk until it starts to thicken. Ready cream fill the molds by covering the herring with the prepared soufflé.
Put the snack in the refrigerator until completely solidified. You can serve on a banquet dish or in portions, decorating with a sprig of greens, a slice of lemon.

Think about what other favorite salads can be arranged in this way. By the way, gelatin prolongs their shelf life well.

This appetizer will not only surprise guests, but also enjoy it. There are also options here. For example, in biscuit dough or in cheese cream you can add carrots, red Bell pepper, and put a piece of meat on top, any.

Ingredients:

Eggs 4 pcs.
Flour 120 gr.
Sour cream 150 gr.
Refined oil 70 ml.
Greens (onion, parsley, spinach) 50 gr.
Sugar 30 gr.
Salt ½ tsp
Curd cheese (or cream) 300 gr.
Baking powder 8 gr.
Red fish (sliced) 250 gr.

Recipe:

Cut the washed greens, arbitrarily. Put it in a blender bowl, beat until creamy.
Separate the whites from the yolks. Cool the whites. Add yolks to green paste, along with sour cream and vegetable oil. Beat until the volume increases by 2-2.5 times.
Sift flour, combine with baking powder. Combine dry ingredients with green mass.
Add salt and sugar to the chilled proteins, beat until a stable foam.
Gradually add whipped egg whites to the green dough, gently knead the dough, trying not to precipitate the whites.
Line a baking sheet with greased parchment vegetable fat. Pour the dough on it, smooth it, put it in a preheated oven.
Bake a biscuit at 180 0 C, 10-15 minutes. Ready biscuit cool, cut in half.
Cover half of the biscuit with a layer of soft cream or cottage cheese, put the second part of the semi-finished product on top.
Cut snack cakes into squares, triangles, or rectangles. Place a plate of red fish on each product, rolling it into a roll.

To save time on the eve of the celebration, prepare the cakes in advance, seal them in a film and put them in the refrigerator. A biscuit without creams and impregnation can easily be stored for a week.

Appetizer "Christmas toys" - three options

In addition to the proposed options, of course, craftsmen have already come up with many other ways to quickly “dress up” the table with beautiful balls, chickens, mushrooms, and so on. You just need to choose any product, add cheese, a little mayonnaise to it so that the balls stick together, and the cheese suits the taste of meat, fish, and vegetables. In the end, the range of cheeses is so large that there is sure to be one that will perfectly meet even the most demanding taste.

First option: appetizer, with fish, crab sticks and cheese

Ingredients:

Crab sticks 250 gr.
Hard cheese 150 gr.
Adyghe cheese 250 gr.
Eggs 4 pcs.
Shrimps, boiled 100 gr.
Trout or salmon 350 gr.
Dill 75 gr.
Lemon juice 50 ml
Onion 150 gr.
White pepper, ground - to taste
Mayonnaise
Olives or olives, small (pitted) 1 can
Fresh cucumbers 2 pcs.

Recipe:

Cheese, crab sticks and grate boiled eggs. Combine in a large bowl.
grind boiled shrimp, salted red fish, onion and dill. Mix the mass by sprinkling with lemon juice. Combine with the first part and add mayonnaise so that the mass sticks together well.
Cut the cucumbers into thin slices, along the fruit. Cut half of the cooked amount of red fish into cubes.
Form balls from the salad mass, putting an olive or olive in each of them.
Put a piece of fish on a skewer, string a slice of cucumber in waves. The slices should be very thin, until translucent. Insert the skewers into the prepared balls.

Second option: cheese balls with olives and pistachios

Ingredients:

Cream cheese 400 gr.
Pistachios 100 gr.
Seedless grapes 300 gr.
Mayonnaise, salt, white pepper - to taste
Toast from white bread, round - according to the number of servings
lettuce leaves

Recipe:

Add some mayonnaise, salt and pepper to the cheese. Make sure the cheese doesn't melt.
Stir in the cheese mixture. For a change, you can add 2-3 types of cheese, herbs, hot peppers, garlic to it.
Form balls as described in the first option, roll them in chopped nuts. Put a grape berry inside the cheese mass.
Prick one grape berry on skewers, cheese ball, a piece of lettuce and toast.

Third option: chicken breast balls with cherry tomatoes and cheese

Ingredients:

Boiled chicken breast 450 gr.
Hard cheese 300 gr.
Mayonnaise 150 gr.
Garlic and ground pepper - to taste
Pine nuts 100 gr.
Lettuce and cherry tomatoes - for garnish

Recipe:

Cut the breast, cheese and chop in a blender, adding mayonnaise and garlic.
Add toasted pine nuts to the cooked pasta. Mix thoroughly and form into balls.
On skewers, prick one cherry, a piece of lettuce, a ball.

You can serve an appetizer directly on a dish, on a lettuce leaf, a piece of cheese or bread - choose your option. From any of the proposed salad masses, you can form balls, assemble a "snowman", "penguin" or "Santa Claus".

Ingredients:

Flour 240 gr.
Chilled butter 125 gr.
Sour cream 70 gr.
Fried sesame 120 gr.
minced chicken 700 gr.
Onion 100 gr.
Walnuts 75 gr.
White pepper - to taste
Egg 1 pc.
baking powder ½ tsp
Salt, sugar - to taste
Straws - by the number of servings

Recipe:

Combine the dry ingredients for the dough by sifting the flour. Pour it on the table, chop the butter in it.
Collect the crumbled butter in a bowl, make a well in the mixture and pour in the sour cream. Divide the dough into small balls, weighing 50-60 grams, put them in the refrigerator.
Chop the onion, saute with the addition of butter until transparent. Salt and pepper minced chicken, beat off. Add chopped walnut kernels to the minced meat, after frying them.
Roll out the dough into small round cakes. Put the cooked minced meat in them, one tablespoon at a time, in the center. Gather the edges of the dough towards the center, "skirt". Insert a straw into each semi-finished product, into the hole.
Beat the egg, dip the fashioned “legs” into it, then sprinkle with sesame seeds and place on a baking sheet lined with baking paper.
Bake in an oven preheated to 200 0 C.

"Quail legs" can also be deep fried.

Quick snack - stuffed eggs

Another versatile product, “for one bite” is a half of an egg, in which you can conveniently put any filling.

Ingredients:

Boiled eggs, chicken 10 pcs.
Mackerel in oil 250 gr.
Ground pepper 1/4 tsp.
Mayonnaise 50 gr.
Green onion 70 gr.
Lemon juice 1 tbsp. l.
Lettuce, carrots, cherry tomatoes, corn, caviar - for decoration

Cooking method:

Cut the eggs in half, remove the yolks and put them in a bowl. Add fried mackerel In oil. You can use regular canned food.
Chop the onion, add it to the yolks and fish, Mash the minced meat with a fork to a paste-like consistency, add spices, lemon juice and mayonnaise.
Fill the halves of the proteins. Transfer the eggs to a dish covered with lettuce, garnish with tomatoes, carrots, chopped straws, put red caviar on top.

Many options for fillings for eggs have already been invented, but be sure to try this recipe - inexpensive, easy and hearty snack guests will love it.

Dishes that can be eaten, saving the hostess from washing it, are a real find for large and noisy parties. Stock up on sand or puff baskets on the eve of the holiday. Ready-made wafer rolls and cups are also suitable for conveniently placing salads and pates in them for every taste.

Ingredients:

Puff pastry 45 gr.
Canned calamari (in own juice) 250 gr.
Shrimps
Lemon 1 pc.
Mayonnaise 150 gr.
Cherry 2 pcs.
Fresh cucumber 1 pc.
Olives 10 pcs.
Capers 50 gr.
Salad (leaves) - for decoration
Salt - to taste

Recipe:

Roll out the chilled dough, cut out circles, and place them in the molds. Bake the baskets at a temperature of 200 0 C for 7-8 minutes.
Cut the squid meat into thin strips, sprinkle with the juice of half a lemon, season with spices.
In the baskets, when cool, put lettuce leaves, and chopped squid on them.
Decorate the baskets with chopped tomato slices, cucumber slices and boiled eggs, capers, shrimps or olives.

Original appetizer - figs stuffed with cheese

Let's just say, without unnecessary text: this appetizer is for real gourmets, especially in combination with dry red wine.

Ingredients:

Dried figs 500 gr.
Cream cheese 250 gr.
Lemon liqueur 50 ml.
Sesame seeds 50 gr.
Mint 20 gr.

Recipe:

From the washed and steamed fruits, carefully, with a teaspoon, select the pulp. Mash it with a fork along with the cream cheese. You can use a blender.
Add liqueur, finely chopped fresh mint leaves to the cheese mass. Stir and stuff the berries.
When serving, sprinkle with sesame seeds, garnish with a mint leaf.

If desired, inside the berries, when stuffing, you can put any nuts.

Salad - a cocktail of meat and oranges

Ingredients:

Beef, fried 400 gr.
Oranges 6 pcs.
Apples ( winter variety, with hard pulp) 2 pcs.
Parsley for decoration 30 gr.
Lemon ½ pc.
Mayonnaise 80 gr.

Recipe:

Cut the peeled apples into cubes, sprinkle with lemon juice so as not to darken.
Cut the oranges into large cubes, removing the membrane film. Can be simply divided into slices
Lightly beat off the beef tenderloin, cut into long strips and fry over high heat, adding oil to the pan. Poultry meat is also perfectly combined with fruits: chicken or duck breast. Act at your own discretion, based on the products available.
Fill glass bowls, half oranges or large whiskey glasses with orange slices. Top with beef and applesauce. Decorate the slide with a spoonful of thick mayonnaise and a parsley leaf. You can also come up with your own decoration options, but everyone will definitely like meat with a sweet and sour taste of fruits or berries.

There is a second design option: serve the salad in an orange peel. Cut the fruit crosswise in a zigzag line. It is desirable that the oranges are large. Next, carefully remove the pulp with a spoon and peel it. Glassware may be useful for other purposes, as well as orange peel can be thrown away immediately after use.

Ingredients:

Wheat bread 400 gr.
Butter 150 gr.
Liver, chicken 300 gr.
Onion 120 gr.
Culinary cream 100 gr.
Quail eggs, boiled 12 pcs.
Small olives, pitted 10 pcs.
Orange (fresh zest) 1 pc.
Muscat and pepper, salt - to taste
Parsley 20 gr.

Recipe:

Fry the prepared liver and chopped onion, adding some butter to the pan. Season with spices
Transfer the cooled liver mass to a blender, add half of the remaining butter, cream. Whip until fluffy, creamy.
Cut the bread into slices, fry until golden brown in the remaining oil and let cool.
Transfer the liver cream to a piping bag fitted with a notched tip and pipe onto the toast. Top with olive slices, egg halves, sprinkle orange peel, and put on a parsley leaf.

There are still a lot of ideas on the topic of appetizers for a buffet table in the New Year direction, but you can’t tell about everything right away. There is still a meeting of Christmas and many other bright and joyful holidays ahead. So, we do not say goodbye, but only wish you the best holiday mood. Let everything work out as planned.

We are preparing a grand New Year's buffet! Sea delicious ideas!

Source subscribe.ru/group/retseptyi-na-kazhdyij-den/1387903/. Below is the author's text.

If your home or office at the time of the New Year's Eve turns into an "assembly point" for a large number of guests who, as a rule, will bring their other friends with them, then the best solution for your New Year's party will be table "a la buffet"- it is covered for receptions with large quantity guests.

Initially, the reception a la buffet was invented in France. This method of organizing a ceremonial table has a number of advantages. A buffet table is a way of receiving guests, which eliminates the need to purchase additional pieces of furniture, since the main purpose of the reception is communication, not a feast.

In most cases, the buffet table is associated with the need to organize the reception of guests in a short time. The name itself can literally be translated from French as “on a fork”, which characterizes the whole process of eating.

The advantage of a buffet table is that the number of guests is not related to the amount of furniture in the house. An additional plus for the hostess is that she does not need to worry about the serving of dishes, the degree of their warmth and the filling of guests' plates.

Guests move freely around the room, gather according to interest groups, communicate freely, choosing those snacks on the table that are more to their taste. Snacks should be quite diverse: variety is the key to a good buffet!

Several useful recipes

Buffets always offer up to three options for dishes. For example, side dishes: boiled potatoes with parsley, dill and onion, vegetables, rice with saffron; meat and fish dishes : kebabs, red fish steaks, chicken breast in sauce. And as for salads, tartlets, puff sandwiches and canapes - they can be prepared innumerable.

Don't forget the meals cheese platter. Cheese- high-calorie and very delicious product. And now there are so many types of cheese on sale that you can easily lay out several plates of hard and soft varieties. And to top it off, cater to your vegetarian guests. Cheese is cut into pieces of 25-40 gr. Varieties are not too close to each other in a clockwise direction, for example: first spicy blue cheese, then soft cheese with a penicillin-like camembert crust, then a hard, mild and sliced spicy. The classic addition to cheese is grapes. Pear and melon slices are combined with cheese.

Even the hostess should not forget about pickled cucumbers, tomatoes, corn on the cob, champignons, bell pepper, cauliflower, as well as olives and spicy salted herring.

Appetizers, several types of sliced bread, salads are placed closer to the edge. The second tier in the depth is sweet dishes, pastries, fruits. Each dish with food should have an appropriate device with which you can put a portion on your plate.

Buffet serving depends, among other things, on the position of the table: if it can be approached from all sides, then serve buffet table u need in a circle.

Spices are traditional - salt and pepper. If sauces are required for dishes, they are placed next to the corresponding dishes.

Soft drinks when serving are poured into glasses or served in jugs. Alcoholic drinks put in open bottles groups at different ends of the table, next to the glasses. For used dishes, an additional, small table is placed next to the main table, on which guests will put the empty dishes.

There are no restrictions for the buffet menu. The only requirement concerns the convenience of the dishes. For the most part this variety of snacks which are easy to put on a plate and eat.

Since the same devices are used for table setting as for a regular feast, the dishes can be varied. The only requirement is that the dishes for the buffet should be served already cut and divided into portions - they should be in such a form that it is most convenient for guests to put them on an individual plate and treat themselves, as they say, "on the go." If it is a fish, then in the form of a fillet, if it is chicken pieces, then without bones.

Volovans - snack bars (baskets) from purchased puff pastry

Tartlets

Tartlets are small cups of dough prepared according to a certain recipe, which are filled various fillings- meat, fish, mushroom, vegetable. In some recipes, stuffed tartlets are filled with sauce and then left in the oven for a short time to thicken the sauce. Perfect for tartlets shortbread dough with the addition of an egg or yolk.

Tartlets with caviar. Delicious, beautiful, fast.

The recipe for an unsurpassed evening dessert - glamorous tartlets made from caviar, rice, avocado and cream cheese.

Products :

Rice - better milk or rice for sushi
Ripe avocado
Salmon caviar
Cream cheese

Salt
Pepper
Lemon juice

Cooking :

Boil rice, cool it. Peel the avocado, remove the pit, mash the flesh with a fork, season with salt, pepper, add a little lemon juice to keep the color.

With wet hands form balls of rice, press them down. On top, in the next layer, lay out the avocado mass, then a layer of cheese mass, so that the dish looks like puff cakes. Put the red caviar in the last layer.

If possible, the layers should be equal in volume. The size can be any. Small cakes can be eaten like canapés, large ones can be eaten with a knife and fork. You can decorate with greenery.

In principle, dough baskets can be stuffed with any salads. The only requirement is that salads should not be too liquid so that the dough does not get wet. For this reason vegetable salads, which give juice, do not put in tartlets.

You can make a salad of boiled shrimp, green peas and fresh cucumber with mayonnaise dressing. Top the salad with grated cheese and garnish with sprigs of parsley or dill.

Another option is fresh pineapple salad with smoked chicken fillet, seedless grapes and grated cheese. As a dressing, you can use not only mayonnaise, but also sweet yogurt. Depending on the sauce chosen, the taste of the salad will be different.

Canape

Of the snacks, canapes are the easiest to prepare and the most effective. They are prepared in the same way: a loaf or black bread is peeled and cut lengthwise into strips approximately 5-6 mm thick, then the bread is cut into small pieces (pieces can be round, square, rectangular, triangular, etc.) . Then each slice of bread is smeared with a thin layer of butter or mayonnaise (with the exception of canapés prepared with fatty foods), a lettuce leaf is placed, garnished and decorated to taste.

Canape with bacon and tomatoes

biscuits - 1 piece
bacon - 20g.
tomato - 1 pc.
sauce to taste
green onion

Cooking method:

For the filling: cut the bacon and tomato into small pieces, mix with sauce.
Cut the pancake into three pieces. Put the filling in the center of one of the parts, gather the edges and secure with green onions. The canape is ready.

Lavash roll

A thin layer of pita bread is smeared with mayonnaise, thread cheese is laid out on top of it on one edge and Korean carrot. The roll is wrapped tightly and cut across into portioned rolls of the desired size. The filling can be varied - rolls with smoked fish and fresh cucumbers or with ham and mushrooms.

You will need:
Avocado
Tomato
Fresh cucumbers
Bell pepper
Lavash or thin pancakes
curd cream or cheese
lettuce leaves
Salt spices

Salmon roll

For its preparation, wide thin layers of salmon are needed, which are folded cone-shaped and laid out on a dish with a wide part upwards. Inside each cone is placed a small piece of butter and a slice of lemon. To make it easier to cut the butter, it must first be cooled in the freezer.

Avocado mousse with caviar

1 avocado
- 1 egg /* chicken, a couple of quails can be boiled hard boiled */
- 1 tbsp. l. sour cream
- Dill
- salt, pepper to taste, I added decently both of them, avocado somehow absorbs all the spices very much
- caviar

Grind avocado and egg in a blender. Mix, add sour cream, salt, pepper and finely chopped dill, grind until smooth.

Dry the slices of bread until golden brown in a frying pan without oil. On bread - mousse, caviar on top.

Trout rolls

It's generally very simple.
salted fish, pepper curd cheese, serve on slices of cucumber. You can not cottage cheese, but cream cheese, and you can add a little more blue cheese into the filling, and drizzle with lemon before serving. In general, room for imagination.
Simple, but very, very tasty.

Curd mousse with red fish and caviar

200 g low-fat cottage cheese
- 5 g gelatin
- 60 ml milk or cream
- 100 g salted red fish
- 0.5 tsp each salt and sugar
- a pinch of black pepper
- Dill
- caviar

Soak gelatin in milk, after swelling, heat in the microwave or on the stove, dissolve.
Beat cottage cheese, adding salt, sugar, pepper and finely chopped dill.
Gently combine cottage cheese with gelatin. Stir in finely chopped fish and caviar (I didn’t add caviar to the mousse, I just decorated it on top).
decompose curd mass by molds. I posted in Silicone forms for cupcakes, then everything came out perfectly. Place in the refrigerator for several hours to harden.
Garnish with caviar and herbs when serving.

A source

Cut the mozzarella into 1.5 x 1.5 cm cubes. String cherry tomatoes and mozzarella cubes alternately on skewers, wrapping them on both sides with basil leaves. You can add pitted black olives, and the canape is ready.

Salmon Canape.

For the recipe you will need: wheat bread - 100g, butter - 20g, salmon - 50g, caviar - 20g, greens. A piece of salmon is placed on an oval slice of bread, one end of which is folded over, decorated with butter, black caviar, and parsley leaves.

Canape with cheese and grapes is a real delicacy.

Any cheese is suitable for making canapés with cheese and grapes, but it is best to use blue cheese. Cut blue cheese into cubes. On decorative skewers or toothpicks, put on a grape and a cube of blue cheese

Canape with red caviar

Long loaf, soft cheese, butter, red caviar Cut out even circles from white bread with a glass. Spread with cheese. Soft butter is squeezed out of a pastry syringe onto bread in the form of a side. Put red caviar on top with a spoon.

Closed canape "Snowflakes" with red fish

The base is made from white bread using confectionery molds, a small pattern is drawn on the outside with mayonnaise, which is the main idea for serving this snack.

Appetizer "Kiss"

Boil the eggs, finely chop, finely chop the onion too. Mix eggs, onion, cheese and mayonnaise. Cover the cups with cling film, put red fish slices in them and fill half of the resulting mixture, put a tomato in the middle and fill to the brim with the remaining mixture. Wrap the edges food film and refrigerate for at least 2 hours. Then unfold the edges of the cling film and carefully turn the cup over the plate, remove the cup and the film. Top can be decorated with caviar.

Upcoming holidays!!!

5388

01.12.17

Are you going to celebrate the New Year in big company, which means that there should be a lot of all kinds of dishes and treats. And even if this is not the case, a pleasant festive evening awaits you in the company of loved ones, the New Year's buffet is the most The best way celebrate new year's eve. The main thing is to prepare in advance and think over all the little things and details. And you need to do this already in the first days of December. Therefore, start thinking over the menu and serving of the party right now, because you also have a holiday. The better prepared you are, the more pleasant you will spend time with loved ones and guests.

For a New Year's buffet, approximately 8-10 snacks (tartlets, mini-patties, sandwiches, canapes, etc.) should be prepared per person. To this you can make a couple of salads (of course, you can’t do without them in new year's eve), and at the end for dessert, serve a cake or small cakes.

Snacks are an important part festive feast. They create a special mood and whet your appetite! Snacks can be prepared both cold and hot, but it is better to make both (there will be no need to cook hot!). The most popular snacks for the New Year's buffet: baskets with pate or salad, sandwiches, canapes, tartlets, brioches, stuffed eggs, pita rolls, meat, fish and cheese plates, ham rolls, eggplant rolls, julienne, stuffed pancakes, snack pies. Jellies and aspics in small portion containers are considered fashionable snacks.

Choose appetizer recipes that have ingredients that can be prepared ahead of time: cut, put into containers, and then quickly assembled. For example, put the finished filling in baskets, on toast or pieces of vegetables. Some snacks are even better to make the day before, for example, rolls. They need to be refrigerated before serving. Recently, in the form of rolls, it has become fashionable to serve your favorite New Year's salads, such as Mimosa and Herring under a fur coat!

Put on the table plates with olives and gherkins, sliced \u200b\u200blemon and orange. Prepare vegetable plates. Great snack bread sticks will serve, which can be wrapped in the thinnest slices of bacon or prosciutto, and next to put a vase with olive tapenade. Mix green and black striped olives lemon peel and flakes of hot red pepper, sprinkle with a drop of olive oil. Stir in sour cream, crumbled blue cheese, chopped walnuts, lemon juice and chopped parsley. Spread the dip on toasted pita pieces or chips. Great idea hot appetizer: fill the finished tartlets with brie cheese, cover with half a walnut or put a grape and put in a heated oven for 5 minutes. Garnish with an apple slice when serving.
Spread ricotta on crackers; drizzle with honey.

For a buffet, choose dishes that are convenient to take with your hand or eat with a fork, to keep the plate on weight. Check in advance whether you have enough cutlery and utensils: for a buffet table, serving can be treated not as scrupulously as in the case of a solemn feast. Plates can be small, napkins - paper. But! Everything should be in harmony and look festive. Decorate the table with candles and sprigs of spruce. Place cutlery and dishes from one end of the table: stack the plates, and put the cutlery in a beautiful basket or a decoratively designed box, or you can put them in beautiful large beer mugs.

Never lay out all the snacks at once, but constantly replenish the plates - so the food does not lose sight. Keep appetizers wrapped in clingfilm before serving, for example on the balcony, and decorate just before serving.

Think about the moment when you will serve tea or coffee. It is good when there is an opportunity to make tea in a samovar or use a coffee machine. A thermos for water and a large teapot. Prepare in advance right amount cups and teaspoons.

Dishes for the New Year's buffet

Camembert croquettes

Ingredients:

camembert 125 g.
vegetable oil 50 ml.
breadcrumbs 30 g
sesame 30 g.
chopped hazelnuts

for the sauce:

cranberries 150 g
brown sugar 1 tbsp. l.

Cooking method: Prepare the sauce. Put the lingonberries in a saucepan, sprinkle with sugar, mash and pour in 50 ml of water. Bring to a boil, simmer for 5 minutes and remove from heat. Whisk the egg with a fork in a small bowl. Sprinkle breadcrumbs on one flat plate, sesame seeds and nuts on the second. Cut the cheese into 6-8 slices, chop each one on a fork, dip in a beaten egg and roll in breadcrumbs. Then dip again in nuts and sesame seeds. Heat vegetable oil in a frying pan and quickly (2 minutes on each side) fry the cheese. Place the fried cheese pieces on paper towels to remove the oil. Serve with lingonberry sauce.

Mini tarts with red fish

Ingredients:

for the test:

flour 300 g
egg yolks 1 pc.
butter 140 g.

for filling:

cream 20% 100 ml.
egg yolks 3 pcs.
salt pepper

For filling:

smoked trout 150 g
cheese 150 g
apple 1 pc.
onion 1 pc.
lemon juice
vegetable oil
salt pepper

Cooking method: Prepare the dough. In a food processor or bowl, combine flour and salt, add 1 egg yolk, soft butter and 1 tbsp. a spoonful of water. Punch down the shortcrust pastry, shape into a ball, wrap in cling film and refrigerate for 1 hour. To fill, mix the cream with the remaining yolks, season with salt and pepper. For the filling, cut the onion into half rings and sauté in vegetable oil until transparent. Cut the trout into small cubes. Peel the apple and cut into small cubes. Sprinkle with lemon juice. Mix onion, apple, fish, season with salt and pepper. Grate the cheese on coarse grater. Divide the dough into 6 parts, roll each with a rolling pin and put into molds. Put in the refrigerator for 30 minutes, then - in the oven preheated to 180 degrees for 10 minutes. Spread the filling, pour in the egg-cream mixture, sprinkle with grated cheese and bake until tender (10-15 minutes).

Tartlets with smoked chicken and pineapple

Ingredients:

tartlets 15 pcs.
eggs 3 pcs.
smoked chicken fillet 300 g.
canned pineapple 250 g
hard cheese 150 g.
garlic 2 cloves
natural yogurt 4 tbsp. l.
pine nuts 50 g
greens 1 bunch
salt pepper

Cooking method: Cut the chicken fillet into small pieces. Hard-boil eggs (10 minutes after boiling), cool, peel. Drain the pineapple in a sieve to drain excess liquid. Cut eggs and pineapple into cubes. Cheese grate on a fine grater. In a bowl, combine chicken, eggs, pineapple, cheese. Add pine nuts, pressed garlic, chopped herbs, salt and pepper, season with yogurt and mix. Transfer the salad to tartlets, garnish with herbs and serve.

Cheese sticks and rolls

Ingredients:

gouda cheese 400 g
eggs 2 pcs.
breadcrumbs 1 cup
red sweet pepper 1 pc.
green sweet pepper 1 pc.
cream 33% 1 tbsp. l.
vegetable oil for deep frying
salt pepper

Cooking method: Cut part of the cheese into sticks about 10 cm long and about 1.5 cm wide, and the rest into wide slices. Wash the pepper, remove the seeds. Cut the pepper into long strips. Break the eggs onto a plate, add sour cream and mix well with a fork. Dip the cheese sticks into the egg, then roll in the breadcrumbs (mix the breadcrumbs with salt and pepper). Repeat so many times that each piece is covered with a thick layer of breading.
Wrap red and green pepper slices in wide slices of cheese. Roll the cheese and pepper rolls in breadcrumbs in the same way as the sticks. Fry the prepared sticks and rolls until golden brown in in large numbers vegetable oil. Then dry them on a paper towel. Serve with spicy tomato sauce, sticking a wooden skewer into each.

Prunes in bacon

Ingredients:

prunes 250 g
gouda cheese 200 g
bacon 200 g
vegetable oil 2 tbsp. l.
skewers or toothpicks

Cooking method: Soak prunes in water for 10 minutes. Drain the water. Cut bacon into slices, cheese into cubes. Put a prune on each piece of cheese and wrap a piece of bacon around (if you want the dish to be light, use chopped instead of bacon chicken breast). Poke with toothpicks. Grease a baking sheet, spread the rolls and bake for 10 minutes at a temperature of 180 degrees.

Pancakes with herring

Ingredients:

for pancakes:

flour 1 cup
milk 2 cups
eggs 2 pcs.
salt, sugar to taste
vegetable oil 2 tbsp. l.

For filling:

herring 1 pc.
onion 1 pc.
apple 1 pc.
lemon juice
wine vinegar 1 tbsp. l.
mayonnaise 3 tbsp. l.
sour cream 3 tbsp. l.

Cooking method: Knead the dough. Beat milk and eggs with salt and sugar, add the sifted flour and knead batter. Pour in vegetable oil and mix again. Heat the vegetable oil in a frying pan, pour in the dough and bake the pancake on both sides until golden brown. So cook all the pancakes. Cool down. Peel the herring, cut it into fillets, cut it into small slices. Cut the onion into half rings, pour over wine vinegar leave to marinate for 15-20 minutes. Peel the apple from the peel and seeds, cut the flesh into small cubes, and then sprinkle with lemon juice. For the filling, mix mayonnaise with sour cream, pepper. Add onion and apple, stir. Put a little stuffing on the pancake, a couple of slices of herring, roll up the roll, which then roll up into a snail. Transfer the pancakes to a dish, stick a skewer into each, garnish with herbs and serve.

Shrimp with pineapple

Ingredients:

hot chili sauce
lemon juice
garlic 1 clove
large king prawns 24 pcs.
pineapple, canned or fresh 24 cubes
salt pepper

Cooking method: Soak wooden skewers in water for 30 minutes. Combine chili sauce, lemon juice and minced garlic in a bowl. Thread 1 shrimp and 1 cube of pineapple onto skewers. Put in a large bowl, pour over the prepared sauce. Put in the refrigerator for 2 hours. Heat up a skillet over medium heat. Drizzle the marinated shrimp with olive oil, put in portions in a pan, fry for 5 minutes, turning once. Serve warm.
Harissa is a Tunisian adjika-type dressing made from the pulp of hot red pepper with the addition of coriander, cumin and garlic. Take 1 kg fresh hot peppers, 50 g cumin, 25 g coriander, 1 head of garlic, large sea salt and olive oil. Wash the peppers and bake for 40 minutes in the oven at 180 degrees. Cover with foil, let cool, remove skin and seeds. Grind with a blender into a heterogeneous puree. Add chopped garlic, cumin, coriander and salt, mix. Put in a jar, pour olive oil.

Moroccan stuffed eggs

Ingredients:

eggs 12 pcs.
mayonnaise 1/2 cup
harissa paste 2 tbsp. l.
dried paprika 1/2 tsp
crushed almonds 2 tbsp. l.
greenery for decoration

Cooking method: Hard boil eggs, cool, peel, cut in half. Remove the yolks and place in a bowl. Add mayonnaise, harissa, olive oil, paprika and salt there, mash everything with a fork and mix. Fill the eggs with stuffing, garnish with chopped herbs and almonds.

Baskets with salmon

Ingredients:

for the test:

butter 100 g
granulated sugar 0.25 cups
soda 0.25 tsp
flour 1 cup

For filling:

slightly salted salmon 200 g
red caviar 100 g
curd cheese with garlic 50 g.
fresh herbs

Cooking method: Sift flour, soda and salt on the table with a slide. Place softened butter on top. Chop the prepared ingredients with a knife to make small crumbs. Add sugar and sour cream. Knead thick elastic dough. Divide the dough into equal pieces. Roll each thinly. Pour into cupcake molds. Bake in an oven preheated to 220 degrees until golden brown (10-15 minutes). Remove the finished hot baskets from the molds and cool. Cut salmon into cubes and mix with cheese. Divide the filling among the baskets. Decorate with caviar and herbs.

mini archini

Ingredients:

2 glasses chicken broth
2/3 cup arborio
1/4 cup chopped onion
2 tbsp. l. butter
1 garlic clove
2/3 cup grated Parmesan
1/2 tsp ground pepper
3 eggs
100 g semi-hard cheese
1/2 cup flour
1 cup breadcrumbs
vegetable oil for frying
marinara sauce

Cooking method: Pour rice, onion, garlic into the boiling broth, add butter, cook until the rice is cooked, 18 minutes. Remove from heat, add parmesan and pepper, stir. Let it cool down a bit. Beat eggs and lay out 3 tbsp. l. egg mass to rice, mix, refrigerate for 1 hour. With wet hands, shape the chilled mixture into 24 balls. Cut the cheese into small cubes and press one cube into each rice ball, smoothing the mass with your hands. Sprinkle breadcrumbs and flour separately on sheets of paper. Place a plate of beaten eggs next to it. Roll the balls in flour, then dip in eggs, roll in breadcrumbs. Heat the oil for frying in a frying pan. Fry 6 balls for about 3 minutes. Drain on paper towels, transfer to a baking sheet and keep in a warm oven to keep warm while you fry the rest. Serve with warm marinara sauce.

chocolate truffles

Perfect for a New Year's buffet, as they can be prepared in advance, laid out in portioned paper molds.

Ingredients:

bitter chocolate 2 bars
water 3 tbsp. l.
butter 50 g.
powdered sugar 3 art. l. with a slide
cocoa powder 5 tbsp. l.
paper molds cuffs 30 pcs.

Cooking method: Melt the chocolate. To do this, grind it, put it in a heat-resistant form, add 3 tbsp. l. water. Place the mold in a bowl with hot water. Rub the butter, combine with chilled, but still liquid chocolate and sifted powder. Put the resulting mass in the refrigerator for 45 minutes. Shape chilled chocolate into balls. Walnut. Roll them in cocoa or finely grated chocolate. Arrange the resulting truffles in paper molds. Store them in the refrigerator for up to three days, taking them out right before serving.

chocolate fondant

Ingredients:

dark chocolate 80 g
butter 50 g.
flour 30 g.
eggs 2 pcs.
cocoa powder 2 tsp
granulated sugar 30 g.
orange liqueur 2 tsp

Cooking method: Break the chocolate into pieces. Butter cut into cubes. Transfer to a bowl and melt the chocolate and butter over a water bath. Beat eggs with sugar until fluffy. Add chocolate mass, orange liqueur and stir. Add the sifted flour and knead homogeneous dough. Preheat the oven to 200 degrees. Grease round molds (can be used for muffins) butter sprinkle with cocoa powder. Fill with dough and bake in the oven for 5-7 minutes. Cool in the molds for 5 minutes, then carefully invert onto a plate. Sprinkle with powdered sugar.

Photo: Depositphotos.com/@elena.hramova, NatashaBreen, Vaicheslav