Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
5 Festive New Year Food Ideas
New Year's Eve marks the end of the year. It is then an opportunity to gather with family or friends around a festive and warm dinner to celebrate the new year. To celebrate the New Year properly, here are some recipe ideas.
End the year in style: Lobster carpaccio and citrus sorbet entrance
The necessary ingredients (for 6 people)
- 2 lobsters of 600 g each;
- 1 bouquet garni;
- 2 carrots;
- 1 onion ;
- Coarse salt;
- 10 peppercorns.
- For the vinaigrette:
- 2 cl of balsamic vinegar;
- 20 cl of olive oil;
- 2 cl of soy sauce;
- The zest of an organic orange;
- 1 lime;
- ½ bunch of fresh coriander;
- Salt and pepper to taste.
- For the sorbet:
- 1 l of carrot juice;
- 200 g of sugar;
- The juice of a lemon;
- The juice of 2 oranges;
- 15 g of coriander seeds.
The preparation
Macerate the orange zest in the oil 48 hours before preparation. Then, 12 hours in advance, place the ice cream maker in the freezer. The same day, mix the sorbet ingredients in the ice cream maker and make them sorbet for about 30 minutes.
Then move on to preparing the court broth. To do this, peel the carrots and onion, and put them in a saucepan with 2 liters of water. Then add the bouquet garni, coarse salt and peppercorns. Bring to a boil for 15 minutes.
Start preparing the lobster by separating the head and claws from the tails, keeping them flat. Then immerse the claws in the court-bouillon for 6 minutes and the tails for 1 minute. Drain and let cool, then peel everything.
Place the tails in cling film, roll up tightly and refrigerate with tongs. Then chop the coriander, then mix it in a bowl with the vinaigrette ingredients.
When ready to serve, thinly slice the lobster tails with a sharp knife. Arrange them on plates with the tongs. Drizzle with vinaigrette and garnish with a quenelle of carrot sorbet.
End the year in style: Pomegranate Caipirinha in drink
The necessary ingredients
- ¼ fresh pomegranate;
- 5 raspberries;
- ½ lime;
- 2 cl of pomegranate juice;
- 8 cl of sparkling white wine;
- 2 cl of cachaça;
- 1 C. teaspoon of sugar.
The preparation
Remove the seeds from the pomegranate and pour them into a mixing glass. Add the sugar, then crush the seeds with a pestle. Squeeze the lemon juice and add it to the mixture with the pomegranate juice and cachaça. Mix everything.
Pour the mixture into the serving glass, then add crushed ice to halfway up the glass. Complete the cocktail with the sparkling wine and stir well. Add the raspberries and serve immediately.
End the year in style: Roast turkey stuffed with dried fruits as a main course
The necessary ingredients (for 8 people)
- A free-range turkey;
- 200 g of chicken livers;
- 300 g of fine stuffing;
- Chicken broth;
- 2 slices of sandwich bread;
- 6 large apples;
- 6 soft dried apricots;
- 70 g of raisins;
- 100 g of blanched almonds;
- 100 g shelled, unsalted pistachios;
- 15 cl of milk;
- 80 g of salted butter;
- A carrot ;
- An onion studded with a clove;
- A bouquet garni;
- 2 tbsp. tablespoon of cognac;
- A pinch of allspice;
- Salt and pepper to taste.
The preparation
Start by preparing the stuffing. To do this, crumble the sandwich bread into a bowl, cover with milk and leave to swell. Then, cut the apricots into thin strips and roughly crush the almonds. Then cut the chicken livers into cubes and melt a knob of butter in a pan. Place the livers in the pan and brown for 3 minutes over high heat, stirring. Once cooked, pour them into a bowl.
Mix the fine stuffing, the apricot slices, the almonds, the raisins, the cognac, the drained bread, the allspice and half the pistachios. Salt, pepper and work with a fork, then stuff the turkey with this stuffing. Stitch the opening or close it using wooden skewers.
Peel the carrot, cut it into pieces and boil a large quantity of water in a saucepan. Bring to the boil and add the carrot, the chopped onion, the bouquet garni and the chicken stock. Immerse the turkey in the broth and leave to simmer for an hour. Meanwhile, preheat the oven to 180°C.
Drain the turkey, setting aside 30 cl of chicken stock. Butter a baking dish and place the turkey, first on its side. Then pour about 1 cm of cooking stock into the dish and put everything in the oven for an hour, basting the turkey very regularly with its juices.
While cooking, turn the turkey onto its other side using 2 spatulas, then onto the wishbone and finish cooking on its back. A quarter of an hour before the end of cooking, wash and dry the apples. Cut them horizontally in half and, using a small knife, remove the core and seeds.
Melt the remaining butter in a pan and place the apples in it, cut side down. Roast for about 15 minutes, turning once halfway through cooking. They must be tender at heart. Then serve the turkey very hot, surrounded by apples sprinkled with the remaining crushed pistachios.
End the year in style: White chocolate and candied clementine tart for dessert
The necessary ingredients
- A roll of shortcrust pastry;
- 250 g of white chocolate;
- 4 clementines;
- 300 g of sugar;
- 20 cl of liquid cream.
The preparation
In a saucepan, heat the sugar with 30 cl of water until simmering. After obtaining a syrup, let it cool.
Wash the clementines and dry them. Cut these into thin slices and place them in the cold syrup. Then bring the syrup to the boil and heat over low heat until you obtain a thick syrup. Let the clementines cool in the syrup then drain them on a rack.
Meanwhile, preheat the oven to 180°C. Place the shortcrust pastry in a tart mold with its baking paper. Prick the dough, cover it with a disc of baking paper, then with the dried beans. Bake for 20 minutes.
Halfway through cooking, remove the paper and the dried beans, and let cool. In a saucepan, heat the liquid cream and add the chocolate pieces. Smooth the cream with a spatula then pour it over the tart and leave to cool. Then place the tart in the refrigerator for at least 4 hours.
When serving, arrange the candied clementines on the tart.
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