New Years Eve cocktail party

New Years Evening is strongly connected to luxury – champagne, extraordinary food and dressed up guests. A problem when hosting a big party is that you often need to lower one’s standards of quality because of the number of guests. One way of keeping the standard high is to serve cold dishes that can be prepared in advance. Dishes that go well with the champagne. Each recipe gives 20 portions.

White Ceviche

  • 400 g filet of halibut
  • 400 g of peeled shrimps
  • 1 peeled and cored cucumber
  • 4 spring onions
  • 2 garlic cloves
  • 3 limes
  • 1 dl olive oil
  • 2 green apples peeled
  • 1 green chili
  • chives

Mix the oil, zest and juice from the lime. Add finely chopped chili and garlic. Cut the fish and the shrimps into 5×5 mm dices and add to the marinate. Chop all ingredients into small dices and add to the fish. Flavour with salt and pepper. Let it marinate for 30 min and then serve in small glasses.

Scallops with avocado cream

  • 10 scallops
  • 2 avocados
  • 3 tbsp lemon juice
  • zest from one lemon
  • 4 tbsp olive oil
  • 1 vanilla pod (only the seeds)

Mix avocados, lemon juice and zest, oil and the seeds from the vanilla pod in a blender to a purée. Flavour with salt and pepper.

Fry the scallops 30 sec on each side. Serve on a spoon.

Toast Skagen

  • 500 g shrimps
  • 1 dl creme fraiche
  • 1 tbsp mayonnaise
  • 1/2 tbsp tomato paste
  • 1 cl cognac
  • 50 g white fish roe (can be excluded)
  • 1 baguette
  • butter
  • 1/2 red onion chopped
  • dill
  • 1 lemon

Peel the shrimps. Make a sauce out of the creme fraiche, tomato paste, cognac, mayonnaise and half of the roe. Flavour with salt and pepper. Roast slices of baguette. Let them cold and butter. The butter is only needed if you like to prepare the dish before the guests arrive (it prevents the bread from getting soaky).

Arrange the sauce onto the bread. Add two shrimps on each bread, the rest of the roe, some red onion, dill and squeeze some lemon juice over each bread.

Gravad lax with horse-radish cream

  • 500 g fillet of salmon
  • 4 tbsp sugar
  • 4 tbsp salt
  • 2 tbsp pink pepper
  • 1 dl cream cheese
  • 1 dl creme fraiche
  • 3 dl fresh grated horse-radish

Cut the salmon in dices 2×2 cm. Put in a freezer bag. Add salt, sugar and pink pepper thickly grinded. Put in the refrigerator for 8 hours. Make a sauce out of cream cheese, creme fraiche and fresh horse-radish. Flavour with salt and pepper. When serving, remove redundant salt/sugar from the lax, and serve with the sauce. You could add some grinded pink pepper as decoration.

Foie gras, port wine reduction, figue jelly

  • 50-100 g terrin of foie gras
  • 1 baguette
  • 200 g dried figues
  • 2 tbsp lemon juice
  • 150 g sugar
  • 1/2 vanilla pod
  • water
  • 3 dl port wine

Start with the jelly. Chop the figues into small pieces. Cover with hot water and rest for 3 hours. Then add sugar, lemon juice and the vanilla pod (split it). Cook till you reach the wanted consistency.

Simmer the port wine until app. 2 tbsp remains. The consistency should be like syrup.

Cut the bread into 5 mm thin slices, roast and serve with foie gras, jelly and port wine reduction.

Music:

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