For me the New Year symbolizes autumn and winter, My favorite seasons year. Year, I hosted my c- 14 One for the holiday, And the menu includes dishes I chose a little winter. Maybe if you cook the winter, He's already come. We each got something, So hosting job easier and varied. Putting everything on the table and each tasted everything and takes what he likes (And my mother pushes him hard), If left to air to breathe, Push it a little further. Here you dinner menu, And favorite recipes for inspiration.

Starters

Artichoke hearts stuffed with minced meat in lemon sauce
Nile perch in a spicy sauce
green salad, Cherry tomatoes, Red onion, pecans and citrus sauce

main dishes

Beef roast chestnuts
Roast chicken with lemon and cherry (brandy)

Additives

Potatoes and grilled shallots
Asparagus Hollandaise sauce
White rice with almonds
Green beans in tomato sauce

Dessert

Tart berries
White chocolate mousse cake and nougat

Artichoke hearts stuffed with minced meat in lemon sauce (Mom's recipe)

Ingredients for 8-6 servings about 18 stuffed:

800 G artichoke cleaned (You can use 2 bags of frozen Coasters)
For the filling:
500 Ground beef
1 Small onion, Peeled and finely chopped
1/2 Cup chopped parsley
1 Egg
Sailor, black pepper, Gross

For the sauce:
1/4 Cup olive oil
1 Medium onion, Finely chopped
2 Carrots, peeled, Diced
2 Celery, Diced
1 a glass of water
1/2 Cup dry white wine
Sailor, black pepper, Gross
Roast:
1/3 Cup flour
1/3 Cup canola oil
Lemon juice submission (Optional)

Preparation:
1. Stuffed: Mix all the ingredients for the filling in a bowl. Fill the chokes, creating a small hill of stuffing, Press down firmly and dip the stuffed flour.

2. Heat oil in a skillet over medium heat, Place the stuffed when their sides floured pan and fry for about 2 minutes until golden.

3. For the sauce: Heat a wide, flat pan over medium heat, Add oil, onion, Carrot and celery and steam for about 10 minutes, stirring until softened.

4. Add water, wine, Salt and pepper and bring to a boil (The level of liquid in the pot should be at about -1/2 1 S.”M, If it is lower that add a little water).

5. Arrange the filled pot sauce, The filling side is facing up, Bring to a boil, Reduce the heat and simmer for half an hour in a covered pot.
Before serving advisable to squeeze a little lemon juice over stuffed.

Beef roast chestnuts

2 K.”C roast beef sliced ​​thin shoulder sore a little flour
1 Large onion, cut into strips
2 Sprigs of dried thyme leaves
2-3 Cups beef stock or 2 Roast beef seasoning cubes
3-4 Cut carrots into thirds
1/2 Bottle of red wine
olive oil
500 G chestnuts vacuum (Both packages)

A large heavy pot, heat oil and close the floured meat on all sides. Add the sliced ​​onion and fry brown. Add the thyme, The wine, Axis controller (Or seasoning cubes with water), Stir and bring to a boil, uncovered. After boiling, Swirl, Cover the pan and leave to simmer for about an hour. After an hour, Add the carrots and chestnuts, Stir, Salts and pepper and cook for an hour to an hour and a half. Yummy.

Tart berries

Tart charming and spectacular Rooney Venice. Found in- I try to come YNET.

Ingredients:

Dough:

2 Cups flour

3 Tablespoons sugar

1/8 Teaspoon salt

175 G cold butter, Diced

1 Egg

3 Tablespoons ice water

Pastry cream:

1/2 1 Cups milk

4 Egg yolks

6 Flat tablespoons sugar

1/3 Cup +1/2 1 Tablespoons flour

1 teaspoon of vanilla extract

3 Tablespoons butter cut into cubes, At room temperature

600 g fresh berries (It is also possible slices of assorted seasonal fruits)

Tools: Template Tart (Preferably with the bottom falling apart) Diameter 28 S.”M, Oiled

Preparation

1. Dough: Food processor container Put the flour, Sugar and salt and mix into a smooth mixture. Add the butter and process flows “Stop Play” Until the mixture of pea-sized crumbs. Mix the egg with water and pour the processor while running. Processors lightly just until the dough mixture of large chunks.
2. Shape the dough into a ball, Surfaces circle, Wrap and chill in the refrigerator 30 M.
3. Over the floured surface, roll out the dough thickness 3 M”M, And line where the pattern and margin. Prick the dough with a fork, Wrap and chill 30 Minutes in the fridge.
4. Preheat the oven to medium heat (180 Degrees).
5. Cover the dough with parchment paper and put away dry beans. Bake about 30 minutes until the dough is golden-brown. Remove the paper and beans and cool on a rack.
6. Pastry cream: Put the milk in a medium saucepan and bring to a boil.
7. In a medium bowl, whip the egg yolks with the sugar mixture manually beater thick and clear, Add the flour and mix.
8. Pour the hot milk to the egg mixture gradually while stirring continuously. Return the mixture to the pan and cook over low heat while stirring continuously beater Manual, Until the cream thickens and reaches simmering point (Be careful not to cook it on high flame too, Then the yolks coagulate). Remove from heat.
9. Add the vanilla and gradually add the butter while stirring (If Christians blocks, Strain the cream).
10. Pour the cream in a Pyrex pan, Fast cooling down. Immediately cover with a sheet of plastic that secure the cream itself (To avoid crust formation). Refrigerators refrigerator.
11. Railway tart: By the time of submission Spread the cream over the dough Hftisiar. Spread the fruit over the cream and refrigerate until serving time. Tarte kept up to two days in the refrigerator.

White Chocolate Mousse Cake and Cream Nougat (Nicky) – That must Chocolate New Year!

It found the Internet. Sounds and looks very tasty.

Format 24

base:
150 G. Petit Beurre ground
100 Butter, melted
2 Tablespoons brown sugar

White chocolate mousse- Nougat:
130 J. White chocolate
1/3 Glass of milk
2 Heaping tablespoons paste Nougat (Breaking dawn)
2 Spoons G`ltin
3 Tablespoons milk
500 M”To cream

Ganache topping:
150 It`s dark chocolate
150 J. cream
Tablespoon chocolate liqueur

preparation:

1. Mix the needs of the base, The pattern size and freeze.

2. Dissolving G`ltin: להעביר את הג`לטין לקערה 3 כפות חלב,Set aside to 10 M,

3. After 10 To introduce micro minutes 30 seconds.

4. Melt chocolate and milk mixture smooth, Cool slightly. Add chocolate nougat,
Mix into a smooth mixture. Add the chocolate mixture Hg`ltin.

5. Whisk the cream, Fold the chocolate mixture whipped cream.
Pour the chocolate mixture on base, Freeze for an hour.