What to cook for the New Year of the White Metal Bull 2021

One of the most important steps in preparing for the New Year's holidays is planning the festive menu. Therefore, it's important to think ahead about what to cook for New Year's 2021. A beautifully set holiday table with a wide variety of delicious dishes will help create a truly festive atmosphere.

What to cook and what not to cook for the Year of the Ox 2021

The White Metal Ox will be the patron of next year. This omnivorous animal is not picky about its food. The Ox enjoys a wide variety of delicious dishes. Therefore, a variety of dishes is essential on the New Year's table.

The celebration should also feature appetizers and all kinds of salads, which can be made from vegetables, fruits, fish, seafood, meat, and more. The patron saint of 2021 also loves sweets, so it's worth considering what kind of dessert is best.

It's best not to use gelatin when making jellied meat, jelly, or aspic, as it's made from cattle tendons, bones, horns, and hooves. Agar-agar, a seaweed-based alternative, can be used instead.

What to cook for the 2021 New Year of the Ox: recipes

The most interesting holiday recipes, which are definitely worth including in your New Year's menu, will satisfy even the most discerning gourmet.

Duck with oranges: recipe

This duck baked in the oven with oranges will be a beautiful addition to any holiday table. The finished duck meat is incredibly flavorful and juicy thanks to the orange-infused oven baking process.

Ingredients:

• 1 duck carcass;
• 3 tbsp light mayonnaise;
• 3 oranges;
• 1 tbsp. spices to taste;
• 1 apple;
• 3 tsp French mustard;
• salt to taste.

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For the marinade:

• 2 bay leaves;
• 200 ml of water;
• 1 tbsp. salt;
• 3 pcs. allspice;
• 2 pinches of coriander seeds;
• 5 black peppercorns;
• 3 tsp duck spices.

Step-by-step recipe with photos:

1. To prepare the marinade, combine the bay leaf, coriander seeds, two types of peppercorns, spices, and salt in a deep saucepan. Add boiling water, place the saucepan over medium heat, and simmer for about 5 minutes.
2. Leave the marinade at room temperature to cool. Then strain through a sieve.
3. Now you can prepare the duck: gut it and rinse it several times under the tap, trimming off any excess fat. Pat the bird dry slightly with paper towels.
4. Fill a syringe with the prepared marinade and inject it into the duck's fleshy part. Place the injections 2 centimeters apart.
5. Grate the zest of one orange, mix it in a bowl with salt, mustard, and mayonnaise, and add spices to taste. Rub the prepared sauce all over the bird, inside and out.
6. Peel 2 oranges, cut them in half, and place them inside the duck. Place the duck in an ovenproof dish. Cover with foil and place in the oven at 180°C. Bake for two hours until done.
7. After this, you can remove the foil and baste the duck on all sides with the fat that has accumulated during roasting. Reduce the oven temperature to 160°C. Return the duck to the oven and continue roasting for another 35 minutes.
8. Pour some of the fat into a separate ovenproof dish, cut the orange and apple into slices. Place the fruit in the dish, pour the fat over it, and bake until done.
9. Serve the baked meat with fruit and any herbs to taste.

How to cook mackerel with vegetables

Mackerel with vegetables is a delicious dish that can be served for both everyday and festive meals.

Ingredients:

• 2 mackerels;
• 2 bell peppers, yellow and red;
• 2 ripe tomatoes;
• 2 onions;
• 500 g potatoes;
• 3 tbsp sour cream;
• vegetable oil for frying;
• ground black pepper and salt to taste;
• 1 carrot.

Step-by-step cooking recipe:

1. Peel the carrots and onions separately and rinse them under running water. Grate the carrots finely and slice the onion into rings.
2. Heat oil in a frying pan, add vegetables and fry until half cooked for 7 minutes.
3. Now you can begin gutting the fish. Remove all the entrails and rinse thoroughly under the tap. Cut off the head, tail, and fins.
4. Cut the mackerel into small portions.
5. Peel the potatoes, rinse them under running water, cut them into thin slices, and arrange them in a suitable dish. Sprinkle with ground pepper and salt.
6. Place fried carrots and onions on top and distribute evenly over the pan.
7. Cut the peeled bell peppers and tomatoes into small slices.
8. Place the mackerel on top, alternating pieces with tomatoes and peppers. Sprinkle with salt to taste.
9. Grease the entire contents generously with sour cream and cover with a layer of foil.
10. Place the pan with the fish in a preheated oven and bake for about 30 minutes at 180 degrees Celsius. Afterward, remove the foil and bake the mackerel for about 10 more minutes until golden brown.

Salad with crab sticks

Crab stick salad has become a favorite in many families. It's very easy to prepare and uses readily available ingredients.

Ingredients:

• 400 g hornbeam sticks;
• 200 g canned corn;
• 5 eggs;
• 200 g cheese;
• 2 cloves of garlic;
• fresh dill;
• salt, pepper, mayonnaise or sour cream to taste.

Step-by-step recipe with photos:

1. Cut the peeled crab sticks into small cubes.
2. Grate hard cheese using a medium or fine grater.
3. Pre-boiled and peeled eggs, finely chop or grate.
4. Carefully drain all the marinade from the canned corn.
5. Peel the garlic cloves and crush them using a press.
6. Finely chop the washed dill sprigs.
7. Place all ingredients in a prepared deep salad bowl: crab sticks, cheese, eggs, corn, crushed garlic and chopped dill.
8. Add salt and pepper to taste, season with sour cream or mayonnaise and mix.

Olivier salad in a new way

No New Year's Eve celebration would be complete without a classic Olivier salad. But why not try this salad using a new and very simple recipe?

Ingredients:

• 1 avocado;
• 150 g pickled gherkins;
• 200 g smoked salmon;
• 12 quail eggs;
• 200 grams of green peas.

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For homemade mayonnaise:

• 2 chicken yolks;
• 2 tbsp lemon juice;
• 1 tsp mustard;
• salt and granulated sugar to taste;
• 400 ml sunflower or olive oil.

Step-by-step recipe:

1. Boil the eggs ahead of time, cool, and peel them. Cut all ingredients except the peas into small cubes. Season with salt and pepper to taste and season with homemade mayonnaise.
2. To make mayonnaise, mix fresh egg yolks with mustard and whisk lightly. The mixture should be fairly smooth.
3. Pour vegetable oil in a small stream into the resulting mixture, whisking constantly.
4. Add lemon juice and whisk again. Taste the mixture. If needed, add a little more salt and granulated sugar.

Shrimp in sauce

An incredibly delicious and mouth-watering seafood appetizer for the holiday table. The perfect combination of garlic and creamy flavors is complemented by the aroma of shrimp.

Ingredients:

• 300 g shrimp;
• 0.5 pcs. onion;
• 2 cloves of garlic;
• 200 ml cream;
• 0.25 tsp salt;
• 30 ml sunflower oil;
• 2 pinches of ground pepper;
• fresh parsley.

Step-by-step cooking recipe:

1. Cover fresh frozen shrimp with water and cook until done, about 5 minutes.
2. Peel the garlic and onion. Finely dice the onion and chop the garlic cloves as finely as possible.
3. Heat sunflower oil in a frying pan and add chopped onion and garlic. Fry over medium heat for about 2 minutes.
4. Add the prepared shrimp and gently stir everything together with a spoon. Simmer over low heat for 2-3 minutes until the shrimp are warmed through and release enough liquid.
5. Pour the cream over the seafood, season with salt and pepper, and mix gently. Simmer the shrimp in the sauce for about 2-3 minutes. You can add any spices you like.
6. Remove the pan from the stove and let the shrimp cool in the sauce for 8-10 minutes. Afterward, serve with boiled rice or fresh vegetables.

Herring appetizer

A delicious and unusual appetizer of herring with egg and beetroot. It's very easy and quick to prepare and eaten in minutes. It's perfect for any occasion.

Ingredients:

• 1 salted herring;
• 3 eggs;
• 1 beetroot;
• 70 g butter;
• 0.5 pcs. onion;
• ground pepper to taste.

Step-by-step recipe with photos:

1. Boil the eggs and beets separately and cool to room temperature.
2. Peel the onion.
3. Gut the fish, remove the head and fins. Finely chop the boneless fillet and mix with chopped onion.
4. Place the boiled and peeled eggs in a deep bowl and mash with a fork until smooth.
5. Add ground pepper, softened butter and mix.
6. Boil the beets in advance, peel them, and cut them into medium-thick slices. Use a cookie cutter to cut out stars from each slice.
7. Place the beetroot stars on a plate, place an egg on top and press lightly with a spoon.
8. Place the fish and onion in the pan, press down on all the contents and carefully remove the pan.
9. Decorate the finished appetizer with herbs to taste.

How to make tangerine dessert

To finish off your holiday meal, serve a light mandarin orange dessert. This delicious and refreshing citrus dessert will delight both adults and children.

Ingredients:

• 200 g natural yogurt;
• 200 ml tangerine juice;
• 120 g granulated sugar;
• 200 ml cream (33%);
• 1 teaspoon gelatin.

For the tangerine jelly:

• 100 ml tangerine juice;
• 2 tbsp. granulated sugar;
• 1 teaspoon gelatin;
• 100 g canned tangerines.

Step-by-step recipe:

1. To prepare jelly, pour 1-2 tablespoons of water over the gelatin and leave to swell for 15 minutes.
2. In a separate bowl, combine natural yogurt, cream, granulated sugar, and citrus juice. Place the saucepan over medium heat and heat until the sugar has completely dissolved. Remove from the heat, add the gelatin, and immediately stir.
3. Strain the resulting mixture through a sieve and pour evenly into prepared glasses. Refrigerate for 1 hour to set.
4. To make the jelly, combine the sugar and tangerine juice in a separate saucepan and heat over low heat, but do not bring to a boil. Stir in the gelatin and mix well. Strain the mixture through a sieve.
5. Place the peeled tangerines on top.
6. Pour the finished jelly into the bowl. Place it back in a cool place and let it cool.

Mousse cake

Beginner cooks will love this simple mousse cake recipe. The dessert consists of a pre-made sponge cake, mousse, berry confit, and chocolate filling.

Ingredients:

• 2 ready-made biscuits;
• 30 g gelatin;
• 250 g raspberries;
• 2 tbsp. starch;
• 180 ml of water;
• 500 ml milk;
• 200 g powdered sugar;
• 650 ml cream (33%);
• 200 g dark chocolate;
• 2 tbsp. granulated sugar;
• 2 tbsp. butter.

Step-by-step cooking recipe:

1. To prepare the dessert, prepare two sponge cake layers in advance.
2. For confit, mix 40 grams of water and 7 grams of gelatin, wait until it swells.
3. Using an immersion blender, puree the berries. Add the granulated sugar and cornstarch and mix well. Place over low heat and bring to a boil, stirring regularly. Then, remove the saucepan from the stove and add the gelatin. Mix thoroughly until the gelatin is completely dissolved.
4. Pour the berry mixture into a mold, the bottom of which is covered with film and a layer of foil. Place in the freezer to freeze.
5. For the mousse, mix 140 ml of water and 24 grams of gelatin. Stir the starch into the milk and bring the mixture to a boil over low heat. The mixture should begin to thicken as it heats. Then add the swollen gelatin. Cool to room temperature.
6. Add powdered sugar to the cream and beat until stiff peaks form. Mix the two mixtures in small portions until you have a smooth, creamy mousse.
7. Prepare a 22 cm diameter mold. Wrap the bottom with film and the top with foil.
8. Pour a small amount of mousse onto the very bottom, place one cake layer on top and press lightly with your fingers.
9. Pour more mousse over the top and spread it with a spoon. Top with berry confit. Add any remaining mousse and the next sponge layer. Carefully place the finished cake in the freezer until completely frozen.
10. Remove the finished dessert from the mold and prepare the glaze. Bring the cream to a simmer, but do not boil it. Add the broken chocolate and stir until smooth. Cool the glaze slightly at room temperature and pour it evenly over the entire cake. Refrigerate the dessert overnight to allow the interior to melt.

There are many simple and delicious dishes you can prepare for the holiday table. Be sure to include these recipes in your New Year's menu and surprise your guests at the table.

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