New Year's Eve marks the end of a great year. It is an opportunity to gather with family or friends over a festive meal to celebrate the New Year. To celebrate this New Year's Eve as it should be, here are the new year eve dinner recipes from the editorial for an organic and festive menu that will delight your taste buds.
One week after Christmas, the festivities continue with New Year's Eve. It is the perfect opportunity to feast and party around a gourmet table. On this occasion, we put on our apron to develop some organic dishes, simple and gourmet To end the year in style.
Foie gras toast on gingerbread
We open this meal with an appetizer of toast of foie gras on slices of gingerbread. This appetizer mixes sweet and savory flavors that are accompanied by a little fig jam. Otherwise, there are vegetable alternatives .
Ingredients (for 4 people):
• 1 foie gras
• 100 g of gingerbread
• Fig jam
• Salt
• Pepper
Preparation:
Cut the gingerbread into slices. Do the same with the foie gras with slices the same thickness as the gingerbread. Add a little fig jam on each slice before serving.
Scrambled eggs with truffles
As a starter, treat yourself with a quick recipe to make. This is an improved everyday recipe. We add this dish to a festive dish that we put in very small quantities (so we don't blow up the budget). There are organic black truffles produced in the Dordogne department.
Ingredients (for 4 people):
• 8 organic eggs
• 2 tablespoons of organic crème fraîche
• 10 g of organic butter
• 1 small organic black truffle
• Salt
• Pepper
Preparation:
1. Break the eggs in a bowl. Add salt and pepper before whipping the mixture very lightly with a fork.
2. Heat the butter in a pan and pour the eggs. Cook over low heat, stirring with a wooden spoon for 5 min.
3. Add the cream, mixing well. Divide the scrambled eggs into bowls.
4. Cut thin strips of truffles and sprinkle them over the eggs. Serve it all.
Chicken with chestnuts on a bed of sweet potato and beans
This dish probably reminds you of the traditional Christmas turkey. Indeed, this recipe can be varied according to individual tastes by replacing the turkey with capon, duck or other types of poultry. Marry the chosen meat with chestnuts, seasonal fruits . Do not forget to accompany the whole with vegetables.
Ingredients (for 6 people):
• 6 pieces of organic chicken supremes
• 800 g of organic sweet potato
• 100 g of charlotte potato
• 200 g of cooked chestnuts
• 2 shallots
• 50 g of organic sweet butter
• 20 g of bread crumbs
• 10 cl of whole organic liquid cream
• 50 g of flat parsley
• 3 cl of extra virgin olive oil
• Salt
• Pepper
Preparation:
1. Start by peeling the sweet potatoes and the potatoes. Then cut them into small pieces before cooking them in cold, salted water.
2. Peel and chop the shallots and flat parsley. Crush the chestnuts, then mix everything with the breadcrumbs and the soft butter. Add the chestnut breadcrumbs under the skin of the poultry supremes, then season them and color them on each side, browning them in the pan in olive oil. Remove the poultry from the pan and set aside.
3. Drain the sweet potatoes and potatoes before mashing them with a whisk. Add the butter and the cream, then the seasoning.
4. Finish cooking the poultry in the oven at 220 ° C for 10 minutes. You can serve!
Mandarin iced log
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| Mandarin iced log |
A good meal always ends with an honest dessert . We opt for a light pastry like a mandarin log, homemade it is even better. This mandarin log is refreshing and will delight more than one palate! It is advisable to prepare this dessert the day before Christmas Eve to let the log rest in the freezer.
Ingredients (for 8 people):
• 3 organic tangerines
• 3 large meringues
• 150 g of orange marmalade
• 120 g of organic mascarpone
• 40 g of icing sugar
• 40 cl of organic liquid whipping cream
Preparation:
1. Whip the cold liquid cream with a whisk. When the cream begins to thicken, add the icing sugar.
2. Once you have the texture of a whipped cream, add the mascarpone and the tangerine juice. Gently stir by hand.
3. Add the orange marmalade, then the coarsely crushed meringues before pouring into a mold. Leave the mixture in the freezer for several hours.
4. Unmold in a dish and decorate with the ornaments of your choice.
