Festive dishes - 19 recipes for delicious and beautiful dishes on the festive table

Festive dishes occupy a separate position in cooking, not only related to the complexity of compiling the menu, but also with the selection of the necessary products, time for preparing delicious and beautiful dishes. To leave the best impression, surprise guests with exquisite and original dishes is the primary task in organizing a home celebration.

Hot dishes on the festive table

The main decoration of the ceremonial feast, the subject of primary care and attention of every housewife - hot dishes. They are all waiting with special curiosity and impatience. The presented recipes are distinguished by ease of execution, beauty and impeccable taste of cooked dishes.

Chicken and mushroom julienne

Dish ingredients:

• champignons - 500 g;
• fresh cream (fat content 20%) - 350 g;
• chicken fillet — 400 g;
• butter - 80 g;
• cheese (choose from hard varieties) - 200 g;
• crumb crumbs - 20 g;
• bulb;
• flour - 60 g;
• pepper (white powder), salt.

Cooking method:

1. For French cooks, the word "julienne" is, first of all, slicing products in the form of medium-sized straws. Be sure to follow this culinary principle. We cleaned, washed, dried with napkins mushrooms as thin as possible plates. In the same form we divide the chicken fillet.
2. Melt the butter in a saucepan, fry the mushrooms with pieces of meat. We season products with pepper and salt, bring almost to readiness.
3. In another pan we pass the onion chopped into strips to a transparent state.
4. Sift the flour into the stewpan, fry until golden brown, then, continuously stirring with a silicone spatula, slowly pour the cream. We heat the composition to a boil, cook for half a minute, we get a smooth homogeneous mass without lumps.
5. Coarsely rub the cheese, combine it with crushed crackers. This technique will allow you to get a dish with a wonderful crisp, hiding the delicate contents of the dish.
6. We spread the meat with mushrooms in coconut houses or pots, pour the sauce, sprinkle with cheese. Bake food in the oven until the cheese is completely melted.

Serve chicken and mushroom julienne in the same bowl in which the food was prepared. We substitute small saucers under the hot pots, wrap the handles in napkins.

French meat

Required Products:

• turnip onion - 5 pcs.;
• beef - 600 g;
• potato tubers - 600 g;
• cheese - 350 g;
• lean oil;
• quality mayonnaise;
• Dijon mustard - 30 g;
• salt, greens.

Order of preparation:

1. Dishes for the birthday of men - big lovers of meat delights - occupy the attention of every housewife. To get a delicious meal, we take not very fat beef, divide it into slices the thickness of a finger, coat it with French mustard, which will give the product a piquant zest. Leave the meat for the night in a sealed container to marinate.
2. We spread the pieces of beef in an oil-baked baking dish, cover the products with chopped onion rings.
3. Cut the peeled potatoes into thin slices, place with the next layer, fill the dish with fresh mayonnaise, then sprinkle everything with a cheese chip. If desired, you can divide the ingredients of the dish, doubling the number of layers. Bake food for 45 minutes in the oven (200 ° C).

A fragrant chunk of juicy meat in French - food for real men!

Oven baked beef with tomato sauce

The list of components:

• lemon peel - 1 tsp;
• bulb;
• beef - up to 3 kg;
• garlic cloves - 4 pcs.;
• olive oil;
• wine (preferably red) - 250 ml;
• tomatoes in their own juice - 700 g;
• flour;
• pepper, salt, bay leaf, dried basil, herbs.

Stages of cooking:

1. We divide the piece of meat into large portions, place it in a bag of flour, shake well, put it in a pan with heated olive oil, fry until golden brown.
2. We remove the beef on a plate, replace the pieces of meat with chopped onions and chopped plates of garlic. Add a little oil, pass the vegetables to a soft state, then pour in the wine, attach the tomatoes broken by the blender. We season the composition with dried basil, salt and pepper the products, bring the mass to a boil, turn off the heat.
3. We spread the beef in a mold, pour it with tomato sauce, add the lavrushka. Close the dishes tightly with a sheet of foil, send them to the oven for 2.5 hours (t 200 ° C).

We serve the baked meat, sprinkling a piece with a mixture of crushed garlic, lemon zest and chopped parsley.

Bake meat with prunes

Product Set:

• pork (preferably the neck or back) - 1 kg;
• garlic - up to 20 g;
• prunes - 120 g;
• fresh mustard - 30 g;
• salt, spices.

Cooking process:

1. Rinse the meat thoroughly, get wet with napkins. Use a sharp knife to make 3 or 4 cuts up to 4 cm deep on one side of the pork. At the same time, we keep the piece in good condition.
2. We leave the prunes for a quarter of an hour in warm water so that the dried fruits swell well, otherwise during the heat treatment they will begin to “eat” meat juices, which, as you know, is extremely undesirable.
3. We mix in a small bowl chopped garlic, mustard, spices and 30 grams of salt. Rub the pork with the resulting composition, including cut places.
4. We squeeze the prunes, fill the cavities formed in the meat with dried fruits. Tightly wrap the piece in foil, bake for 1 hour (200 ° C).

To form a delicious pink crust at the end of cooking, open the paper.

Oven-baked fish

Product Set:

• sesame paste "Tahini" - 180 mg;
• sea ​​bass fish - up to 2 kg;
• lemons - 2 pcs.;
• vegetable oil - 30 g;
• olives - 100 g;
• garlic cloves - 3 pcs.;
• classic yogurt - 30 ml;
• Cherry - 350 g;
• anchovies - 4 pcs.;
• salt, oregano.

Cooking Method:

1. We clean the fish, gutting it, remove it from the head of the gills, thoroughly rinse the carcass, dry it with napkins.
2. We combine in the bowl the anchovies and olives chopped into rings, garlic squeezed by a press, a little vegetable oil, ½ bunch of chopped oregano. Coat the seabass with the resulting composition, put it in a form along with tomatoes and the rest of the greens.
3. Sprinkle the fish with juice squeezed from half a lemon, cut the second part of the citrus fruit into slices, place inside the fish, bake the products for 35 minutes (190 ° C).
4. Mix the tahani paste, the juice of half a lemon, squeezed garlic clove, 30 ml of drinking water and yogurt. Serve with cherry tomatoes and aromatic sauce.

Cooking delicious festive fish dishes is not an easy task. However, our recipes will help ensure the success of the most inexperienced housewives.

Skewered Chicken Skewers

Grocery list:

• cloves of garlic - 3 pcs.;
• soy sauce - 40 ml;
• honey - 1 tbsp. l .;
• chicken fillet - 600 g;
• ginger, coriander, sweet paprika - ½ tsp;
• vegetable oil, lemon peel - 2 tsp;
• onions - 2 pcs.

Order of preparation:

1. We wash and dry the chicken meat, cut it into small portions. Combine chopped garlic, spices and spices in a bowl, including lemon zest and liquid honey. We mix the composition well, put pieces of meat in it, leave it in the aromatic mixture for a period of five hours to a day.
2. Soak long wooden skewers in water so that nothing sticks to them. Peel the onion in rings. We string chicken portions on small skewers, alternating meat with onion vegetable.
3. Put the kebabs in a pan with heated vegetable oil, fry until golden brown. An equally tasty cooking option is chicken on skewers, baked in the oven.

Meat dishes are good both at the ceremonial feast and in nature. Juicy kebab, and brandy - very tasty!

Baked Chicken

Required Components:

• large onion;
• chicken fillet - 1 kg;
• tomato and carrot - 1 pc.;
• sweet pepper - 2 pcs.;
• greens, laurel leaves, seasonings.

Cooking:

1. Cut the chicken meat (washed and dried with napkins) into small pieces, separating the skin and fat.
2. We chop the onions peeled from the husks in half rings. Sweet pepper and carrots are chopped into strips, tomato - in small pieces.
3. We spread a layer of the meat portion of the prepared products at the bottom of the liter jar, then we place a row of vegetable slices, then again place the fillet pieces. In this way, we use all the components of the dish, shifting them with a bay leaf, sweet peppercorns.
4. We cover the container with metal paper or a lid (remove the gum), place it in the cold oven for an hour and a half, then heat it to 180 ° C.

Chicken baked in a jar is a royal snack on the festive table!

Lenten Holiday Meals

Many believe that it is almost impossible to prepare interesting lean dishes for the celebration. And in vain! A little of one’s own imagination and delicious dishes will not be inferior in any way to the best food dishes.

Monastery Salad

List of ingredients:

• dried apricots - 230 g;
• natural mayonnaise - 150 g;
• prunes - 130 g;
• regular sugar - up to 20 g;
• salmon fillet (other red fish) - 450 g;
• crushed kernels of nuts - 130 g;
• vegetable oil - 40 ml;
• pepper, salt, herbs.

Cooking method:

1. Leave the dried fruit for two hours in slightly heated water, then rinse, pour over boiling water, crumbling into small pieces.
2. Boil the prepared fish fillet in slightly salted water. Cut the cooled salmon into small pieces, fry in olive oil.
3. Mix chilled fish with chopped dried fruits, crushed kernels of nuts. Season the dish with salt, sugar, allspice and mayonnaise, mix everything well.

We spread the Monastic Lenten salad in a beautiful vase, sprinkle with chopped herbs.

Vinaigrette in tartlets

The list of components:

• beets - 2 pcs.;
• lemon juice, mustard - 1 tsp;
• potato tubers - 4 pcs.;
• vegetable oil - from 100 ml;
• sweet carrots;
• regular sugar - ½ tsp;
• pickled cucumbers - 3 pcs.;
• sauerkraut - 200 g;
• bulb;
• beans - 120 g;
• greens, feather onions;
• tartlets - up to 20 pcs.

Order of preparation:

1. Pour the beans with plenty of water, leave for 30 minutes, then boil until soft.
2. We put sweet carrots and potatoes in a pan with water, cook for 20 minutes. We cook beets in a separate bowl. We wipe out cabbage from juice, chop into small strips.
3. Dice the cooled root crops. Shred the beets in a separate bowl, sprinkle with vegetable oil. We make pickles in the same small parts, chop the peeled onion.
4. We combine mustard in the bowl, add a pinch of salt and granulated sugar.
5. We mix all the prepared components of the dish, attach the chopped onion feather and herbs, season the salad with the prepared sauce.

In order for the vinaigrette to look bright and festive, and each product has retained its color, we attach the beets immediately before portioning and serving.

Ratatouille in the oven

The list of ingredients:

• eggplant and zucchini;
• sweet pepper - 2 pcs.;
• garlic - 2 cloves;
• olive oil - 60 ml;
• turnip onion - 80 g;
• tomatoes - 800 g;
• spices, salt and spices.

Cooking Technology:

1. We cut the eggplant into round layers up to 1 cm thick, fill it with salt, leave it under oppression for 1 hour, and then drain the dark liquid. In this way we remove bitterness from the vegetable.
2. Scalp with boiling water half the number of tomatoes, dip in ice water, then remove the thin skin, cut into small pieces.
3. Fry chopped onions, add slices of tomatoes, simmer over low heat.
4. We bake sweet peppers for half an hour at t 180 ° C. Remove the peel from the fruit, extract the seeds, finely chopped, add to the pan with a tomato composition. Continue to simmer until ready.
5. Zucchini and remaining tomatoes are cut into circles. Slices of green fruit, as well as layers of eggplant, get wet with paper towels.
6. Pour the tomato composition into a baking dish. We spread the prepared vegetables, alternating them among themselves in the form of a beautiful spiral filling the entire area of ​​the dishes.
7. We combine the chopped clove of garlic with olive oil, grease the resulting sliced ​​vegetable mixture, cover it with foil. We bake the dish for 1.5 hours in a closed form, cook for another 20 minutes without metal paper.

We serve ratatouille until the dish has cooled off from the heat of the oven, exuding delicate aromas of spices and spices.

Lenten casserole with mushrooms

Necessary components:

• champignons - 300 g;
• bulb;
• a mixture of frozen vegetables - 250 g;
• potatoes - 1.2 kg;
• carrots - 2 pcs.;
• clove of garlic;
• lean oil;
• salt, pepper, herbs.

Features of the preparation:

1. Boil peeled potato tubers in slightly salted water. Add half the carrots so that the vegetables acquire a golden hue.
2. Drain ½ volume of liquid, mash the rest of the pan. If the composition is slightly watery, add a handful of flour.
3. Fry chopped onions, finely chopped carrots, mushrooms chopped into thin plates in a pan with a small amount of lean fat. Add a mixture of vegetables, cook until a pink crust forms on the mushrooms.
4. Spread a layer of half mashed potatoes in an oil-treated form.Next, we have the mushroom composition, then the remaining potatoes. Using a spoon, we draw peculiar waves on the surface of the dish, send the dish for 20 minutes to the oven (180 ° C).

The festive lean casserole turned red, as if "shy" from its graceful beauty.

Olivier for those who fast

Grocery list:

• a can of canned corn;
• carrot;
• potatoes - 5 pcs.;
• bulb;
• pickled cucumbers - 3 pcs.;
• lean mayonnaise;
• Tofu cheese - 150 g;
• red salted fish (trout, salmon or salmon) - 400 g;
• salt pepper.

Order of preparation:

1. Boil root vegetables, cool, peel, shred in the form of small cubes. We chop the onion freed from the husk, put the components of the dish in a beautiful serving utensil.
2. Add chopped pickles, crumbled cheese, canned corn. Mix the ingredients of the appetizer.
3. To dress Olivier, we mix mayonnaise with white pepper, a spoonful of lemon juice and a small amount of mustard. Season the sauce with salt and regular sugar.

The prepared "Olivier" for those who fast, will please many guests of the festive feast.

Mushroom and Bean Salad

Required Products:

• pickled mushrooms - 350 g;
• garlic - 3 cloves;
• red and green beans - 200 g each;
• lean oil - 70 ml;
• dill, salt.

Cooking:

1. We squeeze the pickled champignons (other mushrooms) from the brine, finely chop.
2. Red beans are best prepared in advance. The technological process is already familiar to us from previous recipes. If in the festive bustle you still forgot to do it, Let's take advantage of the experience of grandmothers: add a pinch of baking soda in the process of heat treatment of beans. Alkali will cope with the task!
3. Boil green beans for 5 minutes in salted water, remove from the liquid, cool the product.

It remains to combine all the prepared components, season the food with vegetable oil, decorate with your favorite greens.

Salads and snacks

Cold dishes on a modern festive table are the main motivating factor for a pleasant appetite and high spirits. After the first toast, all the guests' attention will be paid to delicious salads and mouth-watering snacks.

Lavash roll with Korean carrots

Ingredients Composition:

• eggs - 4 pcs.;
• mayonnaise - 40 g;
• processed cheese - 4 pcs.;
• garlic cloves - 2 pcs.;
• thin pita bread - 4 pcs.;
• Korean carrots - 400 g;
• greens - from 100 g.

Cooking method:

1. For the festive, however, and everyday dishes, We use well-baked pita bread with a pleasant smell. As an appetizing packing of rolls, we choose sheets of a rectangular shape.
2. Boil hard-boiled eggs in advance, cool in water, remove the shell, rub grossly.
3. We divide carrots (preferably home-made) into ready-to-eat slices into short pieces, mix with separately mashed fork cheese, chopped garlic, chopped dill and parsley, and grated eggs. Season the food with fresh mayonnaise.
4. We open pita breads, put the filling on the edge of the long side of the products. We roll tight rolls, cut them into pieces up to 4 cm wide.

We spread portions on a beautiful plate, arrange the salad in the form of a whole product. We decorate the holiday dish with sprigs of greenery.

Original sandwiches with red caviar

Grocery list:

• red caviar - the amount is "limited" only by the wallet;
• butter - exceptionally fresh and natural;
• red fish: salmon, salmon, trout or chum salmon;
• cheeses of elite varieties such as Dor Blue, Roquefort, Camembert, Kambotsola, and other high-quality products;
• favorite greens.

The principles of the design of the dish:

1. Russian traditional style - pancakes with red caviar. We place round products on serving dishes, folding the pastries in any shape, decorating with red caviar, thin slices of slightly salted red fish.
2. No less interesting option will be baked white toasts, which with the help of special molds can be given the most diverse form: hearts, stars, Christmas trees. The list is endless! Red caviar on “snow-white” pastries is a real extravaganza of beauty and taste.
3. Sandwiches made of white (black) bread, butter and red caviar are a classic of the genre, a culinary masterpiece of the post-Soviet times. However, tasty variations are appropriate here. On a creamy layer, you can lay eggs in the form of a bunch of grapes, a Christmas tree toy, an animal silhouette symbolizing the upcoming New Year. Sprigs of greenery complement the original composition.
4. Tartlets made of thin dough or canapes with a delicious product - a modern trend in the portioned design of sandwiches with red caviar. Thin crispy vases are filled with pieces of cheese or butter, a gourmet product and, of course, do not forget about greens.

Decorating a dish with red caviar is always the fruit of our boundless imagination and improvisation workshop.

Classic salad "Olivier" in tartlets

The list of components:

• boiled crayfish - 20 pcs. (can be replaced with one lobster);
• pickled cucumbers (pickles) - ½ banks;
• fresh lettuce leaves - 230 g;
• ready-made veal tongue;
• capers - 120 g;
• canned soybeans - ½ cans;
• spawn caviar (black) - up to 100 g;
• fresh chopped cucumbers without peel - 2 pcs.;
• meat of two hazel grouse or chicken;
• boiled and finely chopped eggs - 5 pcs.

Stages of cooking:

1. Boil the prepared grouse for half an hour, until the meat begins to freely move away from the bones. In the old days, this was done on the broth, adding 150 ml of Madeira, seedless olives, pieces of 15 champignons. Today you can use regular chicken.
2. When the bird cools down a little, separate the fillet, wrap in foil, send it to the refrigerator for an hour.
3. We put the boiled tongue for five minutes in a bowl of water, then remove the skin, and also leave it in the refrigerator for a while.
4. We clean the crayfish from the shell, the extracted meat and eggs are added to the finished vinaigrette last.
5. All the prepared ingredients are finely chopped, put into a spacious dish, add pickled halves, chopped cucumbers (fresh and pickled), soy (without liquid), chopped salad, diced spice (not black grainy!) Caviar.
6. We fill the appetizer with natural Provence sauce, put it in portioned baskets.

Mini-Olivier in tartlets looks very presentable, elegant, very appetizing! An ideal dish for a luxurious feast!

Boiled pork skewers for the new year

Grocery list:

• pork - up to 1 kg;
• Dijon mustard - 60 g;
• garlic - 5 cloves;
• Provencal herbs - 2 tsp;
• lean oil - 80 ml;
• salt pepper;
• fresh cucumber;
• bread;
• olives - from 15 pcs.

Features of the preparation:

1. Wet cleaned and washed meat with napkins. In a bowl we combine vegetable oil, chopped garlic, a mixture of dried herbs, salt and pepper. Mix the sauce thoroughly, coat all sides of the pork with a spicy composition.
2. We leave the product overnight in the refrigerator, then wrap it in foil, bake in the oven for up to 5 hours at 180 ° C. 30 minutes before the end of the process, open the paper, continue cooking until golden brown. We use the product after 12 hours in the refrigerator.
3. We cut the bread into square layers, the cucumber in circles. We spread on a portion of the loaf on a slice of green vegetable. Next, place the slices of meat, finish the construction of the "pyramids" with olives on skewers. Garnish the appetizer with sprigs of dill.

Boiled pork on the New Year's table will look especially elegant and attractive if you place the appetizer on an elegant serving platter.

Tiffany Salad with Grapes

Necessary components:

• fresh eggs - 4 pcs.;
• cheese (choose a hard variety) - up to 300 g;
• ready-made chicken legs - 2 pcs.;
• grape berries (sweet and large);
• natural mayonnaise;
• hay fenugreek - 1 tsp.

Cooking process:

1. Products requiring heat treatment (eggs and poultry meat) are prepared in advance, and used in a refrigerated state.
2. Remove the skin from boiled chicken legs, separate the fillet from the bones, chop the meat into medium-sized cubes. We release the eggs from the shell, finely chop. The grapes washed and dried with napkins are cut into halves, and the bones are removed.
3. We divide all prepared products into several parts, we form the product in the form of a dome. We start the salad assembly with pieces of chicken and spread them on a wide dish.
4. Next, place the egg composition, then a row of cheese chips. Sprinkle the products with a mixture of dry fenugreek and allspice. We make a net of mayonnaise, continue cooking until we use all the components of the salad.
5. We complete the creation of a festive meal by planting a “vault” of halves of grapes. This appetizer element effectively completes the decoration of the dish.

When the dish “ripens” in the refrigerator in a few hours, the Tiffany salad will become as tasty and beautiful as a ripe, fragrant bunch.

Cod liver appetizer

Ingredients Composition:

• garlic - 3 cloves;
• eggs - 5 pcs.;
• cod liver - 2 cans;
• fresh baguette;
• olive oil;
• quality mayonnaise;
• lemon, greens.

Cooking:

1. We remove the cod liver from the jar, with a fork, grind the product to a homogeneous mass.
2. Boil hard-boiled eggs, cool in water, peel, grind on medium grater cells.
3. We combine in the bowl all the prepared components, add the garlic, chopped dill, and other herbs, passed through the press. We season the food with natural mayonnaise, carefully mix the resulting mass.
4. We cut the baguette with not very thick layers, fry in oil until crisp. Spread lettuce on cooled croutons, decorate with fresh herbs.

Serve appetizer with cod liver along with thin slices of lemon.

Holiday dishes give hostesses a lot of anxiety and worry, especially when compiling a home banquet menu. Refer to the selection of recipes presented, and your table will turn into a fabulous “self-assembled tablecloth” with excellent tastes and beauty dishes!