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New Year's Eve Menu

New Year's Eve Menu

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Photo: Christopher Testani

Stitch together a truly unforgettable New Year's Eve menu with our collection of scrumptious appetizers, festive finger foods, beautiful desserts, and more. You can make your New Year's menu as simple or as extravagant as you like. If you're hosting a long celebration, plan to set out food in shifts. Provide a few bites early in the evening, and a few more as the clock ticks closer to midnight. This will keep the food fresh and the guests well fed.

Lobster Nachos

These are not your abuela’s nachos. OK—it’s likely no nachos are from your Mexican grandmother because this popular dish has its roots in Tex-Mex cuisine. The first nachos were reportedly created by a maître d’ in Texas named Ignacio whose nickname was “Nacho.” But don’t focus on who lays claim to having invented them; instead revel in our iteration laden with lobster; avocado; a rich yet amazingly low-fat cheese sauce; and a heap of crunchy, piquant tomato-radish salad on top that takes this dish to a completely new level. You can substitute cooked crabmeat for the lobster, if you are looking for a more budget-friendly choice.

Port of Call Punch

The muddling technique draws complex flavors from the lemon, making the beverage floral, bracing, and irresistible. A sprinkling of grated nutmeg on top adds a warm, soothing, fragrant layer to the punch, which is remarkably complex-flavored despite having only 6 ingredients. Ruby port has spent less time cask-aging than tawny port, and so is a little sweeter and fruitier, perfect in this recipe. This drink has a lower alcohol content than standard cocktails, a great quality in a punch that's meant to refresh as much as relax.

Beet Hummus with Blue Cheese and Walnuts

We love creating innovative hummus recipes, and Beet Hummus with Blue Cheese and Walnuts is no exception. This beautiful, crimson-colored dip is made with chickpeas, tahini, beets and garlic.

Blood Orange and Radicchio Salad

This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they've been tossed with dressing—which makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all naval or Cara Cara oranges.

• • Gluten-Free Tip: Although agave doesn't contain gluten, it's a highly-processed sugar alternative that's considerably sweeter than sugar. Sub with raw honey if this bothers you and check for potential gluten-containing additives.

Orange-Sage Rolls

Amplify our Honey Whole-Wheat Pull-Apart Rolls with stir-ins like grated fresh orange rind or chopped fresh sage. Add 3 tablespoons chopped sage and 1 tablespoon orange zest to milk mixture with butter, honey, and eggs in step 1.

Perfect Beef Tenderloin

Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it. Serve with Board Dressing, Classic Horseradish Cream Sauce, or both. You can build the sauce on the cutting board where you'll carve your roast. Chop, stir, and mound the ingredients. Then rest the cooked roast on the dressing, roll it, and carve it so the roast's juices and the dressing marry.

• • Gluten-Free Tip: Like other dairy products, be sure your butter doesn't contain additives with gluten.

Baby Carrots with Herb Dressing and Olives

Look for baby carrots with some of the green tops attached; reserve and chop for tossing with the steamed carrots. Carrots should be about the width of your thumb; halve larger ones so they cook evenly. Steaming is gentler than boiling and faster than roasting. And, because the carrots are less caramelized, the fresh herbs stand out more.

Hasseltots with Crème Fraîche and Caviar

Photo: Hector Manuel Sanchez

This two-bite, no-fork-required appetizer is perfect for parties where guests will be juggling drinks and nibbles. Choose a sustainable, budget-friendly roe. Depending on what kind you choose, it can be affordable or break the bank. Make note of the origin to be sure you aren't buying caviar or roe from endangered fishing areas or species. We suggest Classic American White Sturgeon Caviar ($85/oz.), Paddlefish Caviar ($44/oz.), Salmon Roe ($8/oz.), and Masago ($5/oz.). Store opened caviar on ice, and use within one to two days. In a pinch, sour cream can stand in for the crème fraîche.

Shaved Brussels Sprouts Salad

Photo: Alison Miksch; Styling: Lindsey Lower

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

Macadamia-Almond Cake

You might have to marry the miller if you want to grind a large batch of nuts into a pure powdery flour. Commercial producers have equipment designed to finely mill nuts without adding extra ingredients. In smaller quantities, though, you can make flours from less-oily nuts (pecans, hazelnuts, almonds, and pistachios) with a small electric coffee grinder. Work in 1/4-cup increments, and add 1 teaspoon flour with each 1/4 cup of nuts to prevent clumping; pulse to prevent making nut butter. For oilier nuts like macadamias (used in the cake below), you can process whole nuts with purchased almond flour. Nut flours work well in cakes and cookies, as sauce thickeners, and as binders for meatballs or crab cakes. There's no difference between nut meals, nut flours, and nut powders. Some people say meal contains the skins of nuts or the grind is finer or coarser depending on the name. But the names are used interchangeably, and they all mean the same thing: pure milled or pulverized nuts.

Mini Raspberry Cheesecakes

We had the greatest success using a pan with 2 1/2-ounce cups, such as Chicago Metallic's 12-Well Mini Cheesecake Pan ($25). This pan has removable bottoms (similar to a tart pan) so that you simply push each cheesecake up to remove it. You can also bake them in a standard muffin tin; line it with foil liners for easier removal.

Spiked Hot Chocolate

Photo: Christopher Testani

This warming treat is the perfect accompaniment for a walk through the snow: A hint of peppermint schnapps will give everyone a little pep in their step. Think of it as more of a dessert than a beverage, as this hot chocolate is a bit of a splurge. Canned coconut milk gives it full-bodied richness and makes it an indulgence. Blogger and cookbook author Molly Yeh explains that "coconut goes well with chocolate and mint, so it really brings this hot chocolate together nicely."

10 Quick and easy dip recipes for your New Years Eve menu

When planning the New Year’s Eve menu many housewives prefer options that can be prepared ahead of time. Of course, hardly anyone would like to spend the last day of the year in the kitchen fussing over a complex meal. Finger food and appetizers are the top choices and we shall give you some quick and easy dip recipes that you can include in your festive menu.

  • Time saving ideas for your New Year’s Eve menu – easy dip recipes
    • Easy Dip Recipes Ideas – Whipped Feta Dip
    • Paprika and Goat Cheese Spread
    • German Beer Cheese Dip
    • Smoked Salmon Dip
    • Quick and Easy Dill Dip Recipe
    • Bacon Ranch Dip Recipe
    • Avocado Wasabi Dip
    • Greek Feta Dip
    • Roasted Tomato Dip
    • Zesty Beet Dip

    Starter: Michael Chakraverty’s camembert, cranberry and walnut pithiviers

    This starter wraps the most festive of foods, the cheeseboard, in buttery, flaky, puff pastry – and they’re much easier than their fancy title suggests. Find the tangiest camembert you can, to pair perfectly with the tart, sweet cranberry and the candied walnuts’ crunch. This dish works well as a main, too – just make the pastry discs big enough to fit a wheel of camembert and double down on the walnuts and cranberry sauce.

    Michael’s camembert and walnut pithiviers. Photograph: Ola O Smit/The Guardian

    Prep 10 min + chilling
    Cook 1 hr 15 min
    Serves 6

    2 x 500g shop-bought puff pastry blocks (or make your own), chilled
    500g camembert, cut into 1-2cm cubes
    2 eggs, beaten with a pinch of salt

    For the cranberry sauce
    100g caster sugar
    220g cranberries
    Zest of 1 orange
    A splash of port

    For the candied walnuts
    100g walnuts
    50g granulated sugar
    1 tbsp unsalted butter

    First, make the cranberry sauce. Heat the sugar in a saucepan over a medium heat, swirling from time to time but not stirring, until it becomes a golden caramel. Add the cranberries and simmer, stirring frequently, until thickened to a jammy consistency. Stir through the orange zest and port, then leave to cool.

    Heat all the candied walnut ingredients in a pan over a medium heat, stirring occasionally to keep it from catching. When the sugar starts to melt, stir constantly until the nuts are coated in caramel, then transfer to a sheet of greaseproof paper. Quickly separate the nuts with two forks and leave to cool.

    To assemble, roll out the pastry on a lightly floured surface to about 3mm thick . Using a small plate or cookie cutter, stamp out six 10cm discs and six 14cm discs, and transfer to the fridge while you work.

    Take a 10cm disc, crumble some walnuts into the centre, then top with a small mound of cheese and a teaspoon of cranberry sauce. Brush the edges with water, put a 14cm disc on top and press firmly around the edges with a fork to seal, avoiding trapping any air bubbles inside. Trim the edges to neaten. Repeat to make six pithiviers, then chill in the fridge for at least an hour.

    Brush the pastry with the beaten egg, then pierce the centre of each pithivier. Score the tops with the back of a knife, marking lines in a spiral from the centre outwards. Bake at 200C (180C fan)/gas 6 until the pastry is golden brown – about 20 minutes. Serve hot.

    New Year's Eve Menu - Recipes

    I don't know about 'round the rest of the country, but most Southerner's wouldn't dare allow the New Year to pass without eatin' some kind of pork, often a roast, sometimes a ham, a big ole mess o' black-eyed peas (or some other form of southern cowpeas) and greens of some kind, often either collard greens, turnip greens, or good ole, basic southern fried cabbage.

    It's a tradition, steeped in both superstition and hope for better days ahead that we participate in the first of every year, and important enough that even people who don't particularly care for greens or black-eyed peas - such as The Cajun himself - make sure that they at least have a bite of both of 'em - though to be honest, tradition says it is best to ensure that you get at least 365 peas in your body on New Year's Day just to account for the whole year. Might as well just eat a "mess of 'em" I reckon, just to be on the safe side!

    Click on the links within the post below to check out the individual recipes, but be sure to pop over to visit my super list of New Year's Eve party foods too, with appetizers, hangover helpers, brunch items and much, much more to help you ring in the new year, Southern style! Happy New Year y'all!!

    Click here for the full range of New Year's Eve and classic New Year's Day recipes!

    Southern style collard greens or turnip greens, are pretty traditional greens for New Years. I adore them!

    Southern Style Turnip Greens
    While I truly do love greens of all kinds, I am also a big fan of cabbage, and the way I love it the most is simply the stewed version we southerners call fried cabbage.

    Sometimes I like to combine it with some corned beef for New Year's, and I have a corned beef and cabbage hash with potatoes, that is pretty darned good too!

    Another cabbage favorite is this chopped cabbage, smothered down with the trinity of vegetables, ground sausage and tomatoes. I prefer using a nicely seasoned breakfast sausage, like Jimmy Dean or Tennessee Pride, although a good Italian sausage or bratwurst will work nicely too. Just don't use a plain raw ground pork unless you bump up the seasonings. The most important thing about this dish is don't drain off the fat. Most pork sausage is pretty lean these days and you'll want the little bit of fat that you do get to season the cabbage.

    Smothered Cabbage with Sausage and Tomato
    The New Year meal should include some kinda pig too - a full out pork roast, or just the addition of hog jowls, fatback, ham hocks, bacon or some ham chunks and a ham bone leftover from Christmas dinner, or for some, some ribs. More often, it's a combination of several of those. Pork has always been king in The South and is a big part of our lives. If you owned a pig, that one pig could feed your family for pretty much the entire new year and believe you me, we Southerners used every single inch of that pig.

    Smothered Pork Roast
    Pork roast, slow cooked in the crockpot and simply seasoned with garlic salt, freshly cracked black pepper, Cajun seasoning, thyme and sage and topped with cream of mushroom soup, is a delicious option too!

    Slow Cooker Pork Roast with Veggies

    For New Year's Day, pork represents health and wealth, and continued prosperity. Some say also that a pig also represents progress - and, since pigs pretty much can't just look backward without completely turning around, a pig represents forward progress. Some folks just do ribs, a roast, or pork chops or even pulled pork, but you can bet that Down South, pig is gonna show up in some form.

    Pork Roast with Spicy Onion Pan Sauce
    Another delicious option for your New Year's greens would be this traditional Green Gumbo called Gumbo Z'herbes, a flavorful gumbo of greens. Gumbo Z'herbes is a traditional green gumbo made with multiple greens, a wide variety of meats and traditionally served on Holy Thursday before Easter. Sometimes it is prepared meatless to be served during Lent.

    Gumbo Z'herbes
    I also know that in many areas of The South they like to eat black-eyed peas in the form of a dish called Hoppin' John. Well, down here, we pretty much just call that Black-eyed Pea Jambalaya. Speaking of jambalaya, this Creole Style Pork Chop Jambalaya is another great choice!

    Gotta say, that's some pretty good Hoppin' John there for sure, but I still like my black-eyed peas spooned over hot, steaming rice the most I think.

    Southern Style Black-eyed Peas
    The tradition of black-eyed peas for Southerners is believed to have originated back during Civil War times when Sherman's soldiers raided Southern homes, taking virtually all of the food and burning the crops, but mostly ignoring the fields of black-eyed peas, because they thought them to be food for the livestock and of no value otherwise. As one of the few food sources left to sustain the people and the southern soldiers, those black-eyed peas came to represent good fortune. Makes sense to me! Want a different but delicious way to get both your black-eyed peas and greens? Try this Greens and Black-eyed Pea Soup!

    Greens and Black-eyed Pea Soup
    The black-eyed peas represent coins - in fact, used to be that a dime would be hidden in the pot for somebody to find that was said to bring them much luck with money in the coming year. I wouldn't advise doing that these days though. The greens are present, representing paper money and cornbread, in some form, almost always served alongside, represents gold.

    Southern Skillet Cornbread
    In The South, this combination of foods, when eaten all together, represents financial prosperity, good luck and good health in the coming new year for those who consume them on New Years Day, so we pretty much just make a meal of the combo for the whole day - just for insurance, ya know! In the United States, ball dropping is always a part of the festivities counting down toward the last seconds of the new year. If you live in the south, that's liable to be a moon pie drop.

    Of course there are fireworks, sometimes parades and certainly champagne is a favorite for toasting. In Spain there is a tradition to consume 12 grapes at midnight, the sweetness of each grape to indicate what each month of the new year will bring to you. I like this! Just toss the grapes into the glass when you pass out the bubbly (or sparkling cider for the kids and non-drinkers) and at midnight everybody toasts to the new year and then eats the grapes, one on each stroke of the clock. This tradition has been picked up in the United States especially around Texas and the southwest.

    Click right here for the full listing of New Year's Eve appetizers, party foods, New Year's Day Brunch items, including those ever handy hangover helpers, and of course, all the traditional New Year's Day goodies, we all love.

    What traditions do you have for bringing in the new year?

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    15 Best New Year’s Eve Traditions And Recipes

    New year does not necessarily mean you have to create new traditions! And this goes to your recipes as well. With that said, here are the best New Year's Eve traditions and recipes everyone will enjoy!




      1. Choose any New Year's Eve recipes from the post that you like.
      2. Click on the link below the photo to get the full recipes and instructions.
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      Hey, friend! I’m Anastasia and I’m so glad to see you in my blog! I created it to make all my dreams true and to share my story of achievements with people who also love to dream big!

      New Year's Eve Recipes

      So, will the Amish be celebrating the New Year tonight with party hats and champagne?

      Okay, probably not champagne , but maybe some party hats. And the champagne has less to do with aversion to alcohol and more for the Amish preference for beer over of hard liquor. But New Y ear’s IS something that many Amish celebrate, both with a rousing welcoming on New Year’s Eve and by spending New Year’s Day with family. New Year’s Day is not fraught with some of the social and theological minefields that accompany holidays like Christmas and Easter. Should we include Santa in our celebrations? Is exchanging gifts commercializing Christmas? What about the Easter bunny? Those are all questions that can make Easter and Christmas celebrating tricky among the Amish,but celebrating a New Year is something universal and simple and fun, so many Amish will, indeed, stay up until the magic hour of midnight to usher in 2017. And to do so they are like anyone else, they’ll need some munchies that are fun….so here are some that come from the Amish settlement of Pinecraft (sorry for the inaccurate photos with the two boxed recipes below,glitch i am trying to solve)

      These tasty cranberry pecan mini goat cheese balls are delicious, quick, and ready in 15 minutes. Great appetizer for any party or holiday, even one of the best new years eve recipes that everyone will love!
      Get the recipe here.

      A perfect menu for New Year's Eve: simple, special, and worth staying in for

      A New Year's Eve night of cocktails and a menu of elevated classics? Count us in Credit: Haarala Hamilton

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      N ew Year’s Eve 1980, and I’m wearing a get-up that wouldn’t shame Adam Ant (a silk blouse with billowing sleeves, velvet trousers that finish at the knee, a red pirate sash knotted around my waist). I was a New Romantic looking for romance.

      For my girlfriends and me, 31 December was about dancing with your mates until you were ready to drop – at one of the two big local discos – then finding someone to snog before midnight. At 11.45 the ladies’ loos were crammed with girls reapplying their lipstick, hopeful, even at this late stage, that it might make all the difference. We certainly weren’t thinking about food. We had appetites for something else.

      I have had so many different New Year’s Eves that when I think about some of them, I wonder if that was really my life. On the surface, the night seems to be about getting to midnight, clinking glasses, kissing whoever you’re with, marvelling at the wonderfulness of things and going to bed tipsy (if not drunk).

      In reality, especially when you’re under 30, it throbs with expectation. If you’re not euphoric by midnight there must be something amiss in your life. It’s the evening you’re supposed to love, but even the most hedonistic find it hard to ride the wave of fireworks and champagne without feeling under pressure.

      I ’ve done grand celebratory New Year’s Eves – standing on the edge of a frozen lake in Sweden, throwing my hat in the air on the Champs-Elysées, dodging firecrackers in Venice – and none of them, though they were lovely in different ways, delivered the ecstasy it was supposed to (actually the dinner in Venice – it lasted five hours – made me want to fling myself in the Grand Canal).

      I’ve also done the fancy cooking thing, serving six courses that took three days to prepare and cost me a fortune (I’m ashamed to say I’ve even made Sauternes jellies that I built in layers, adding peeled grapes and specks of edible gold, then returning them to the fridge to set before building the next layer but that was in the late 1980s, a time of excess, so I hope I can be forgiven).

      T he worst New Year’s Eves are those where it’s clear – like in a French art-house film – that nobody is as happy as they are pretending to be (I have been there, too, juggling hot pans while reassuring a guest that her husband was probably not having an affair, knowing that he was).

      What New Year should be is one of those evenings we enjoy more than we like to admit. You can give me posh restaurants and exquisite settings, but what do I really love? Decent telly, good wine, not having to dress up, eating unfancy food with my favourite people. And this year, that's just perfect.

      I f you don’t expect to be ecstatic – just content – then you won’t be disappointed, and perhaps you’ll go to bed thinking how good the simple things are.

      To this end I’m proposing the most down-to-earth of meals – fish pie, purple sprouting broccoli, fruit crumble – which I’ve elevated just enough to make these dishes not Wednesday-night fare (there are scallops in the pie, saffron in the mash and orange-blossom water in the crumble).

      I wouldn’t bother with a starter, but since pulses are thought to bring good luck at this time of year, you could do braised puy lentils as an extra side.

      The pie and pudding can be made in advance and heated in the oven, leaving you to feel ordinary contentment in the company of loved ones. Have a happy one.


      *This post may contain affiliate links. See my privacy statement for details.

      In my opinion, I think it is becoming more, and more popular to stay home to celebrate the New Year! So, I thought how perfect to create a blog with some amazing recipe ideas for you and your party guests! Many of these can be made ahead, so that you too, can enjoy the festivities. Or, maybe you just want a quiet dinner for you and your significant other? It’s all here! Cheers to the New Year. May you all prosper in every way imaginable! Hope you enjoy my version of New Year’s Eve Dinner at home!



      Even though I do not drink alcohol anymore, I love sharing a good cocktail with you. A must for New Year’s Eve is champagne. So, why not make it into a Champagne Cocktail. I made mine a bit fancy this year and lined the rim with gold sugar! To prepare, line the rim of the champagne glasses with the inside of an orange and roll in sugar (gold sugar if you can find). Place a sugar cube in each glass. Pour on a few dashes of orange bitters. Fill the glass with champagne and garnish with an orange twist!


      My signature drink! It’s definitely worth a try. Yes, you are not seeing things. Those are olives! Always love a good mixture of sweet and salty.



      This may be very old school. However, who does not enjoy a great Shrimp Cocktail? Always a crowd pleaser. For ease, I would suggest buying cooked shrimp, stick to nothing over 21-25 per pound. Or, you can purchase raw and poach in a seafood stock/coconut milk bath. Serve with an amazing cocktail sauce and lemon wedges. Of course, do not forget the Old Bay Seasoning.


      Oysters Rockefeller is one of my most sought after recipes! You want to WOW a crowd? Add these beauties to your menu. They are so very decadent. Excitingly, I had the pleasure of making these at my local Williams-Sonoma. To say the least, they were a BIG hit! You can prepare ahead of time and bake right before the festivities. TIP: You may want to ask your fishmonger to shuck for you! If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. for your fresh oysters and seafood.


      Cheese Balls are so fun! Today there are so many versions. This is not like the cheese balls from the 70’s! Here’s my take. Hope you enjoy!


      As you can tell, I am all about the seafood. Oysters are one of my favorites. Here is a great recipe for Grilled Oysters. I love, love, love a super briny oyster served raw, on the half shell. Ask your fishmonger for the best variety. One of my favorites are the Beausoleil oysters out of Canada. I call them the champagne of oysters. As an additional treat, serve in a shooter!


      This is so fun to do. Even if you do not want to do on NYE, definitely have a party in the future. This is my signature roll. The Charlotte Fashion Plate Roll! Think of your favorite ingredients and make one just for you! Want to know what’s in mine? Just ask!


      By far one of my favorite appetizers. Love making them as much as I love eating them. They are perfect for your New Year’s Eve dinner at home. Additionally, you can prepare ahead of time and bake just before your guests arrive!


      If it were up to me, I would only serve Filets and Lobster Tails for my New Year’s Eve Dinner. Not sure anyone wants a heavy pasta or, a more complicated meal. So, here you go. My recipe for the most perfect Broiled Lobster Tails and how to prepare the Perfect Steak. I would definitely choose a small filet to pair with the lobster tails.

      Happy New Year! Hope you enjoy my New Year’s Eve Dinner ideas. May you all enjoy a safe start to the New Year with your Family and Friends! Thanks for a great year and all of your continued support. Love you all!


      I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

      Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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      This gorgeous parcel is a perfect vegetarian main dish. It's gone through a few iterations over the years, but it's based originally on a recipe in Annie Sommerville's terrific cookbook Fields of Greens. I serve it often at holiday dinners — or any kind of dinner party, really — and it's always a hit because it's so classically rich and filling, beautiful to behold, and keeps its meatlessness pretty quiet. For entertaining purposes, it's a helpful dish to keep in your repertoire, since it can be made up to a day in advance, then put in the oven just before it's time to eat.

      2 bunches Swiss chard (about 1.5 pounds) 3 tablespoons olive oil, divided

      Freshly ground black pepper

      12 ounces sliced mushrooms (crimini, button, shiitake, or a combination)

      Scant 1/4 teaspoon crushed red pepper flakes

      2 tablespoons roughly chopped parsley

      8 ounces ricotta (about 1 cup)

      9 filo sheets, 14 inches by 18 inches

      4 tablespoons butter, melted and slightly cooled

      2 ounces crumbled feta (about 1/2 cup)

      Trim the stems from the chard and reserve half of them. Finely chop the reserved stems and roughly chop the leaves.

      Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chard leaves, a big pinch of salt, and cook, stirring, until wilted, about 3 or 4 minutes. If the pan seems dry, add a splash of water. Transfer the wilted greens to a colander to drain and cool. Grab the greens in handfuls and squeeze out as much liquid as possible. Finely chop the chard and set aside.

      Wipe out the skillet, return it to the heat, and add another tablespoon olive oil. Add the onion, chopped chard stems, and a big pinch salt. Cook the onions and stems are until softened and translucent, 5 to 7 minutes, stirring occasionally. Add half the garlic and cook until fragrant, about 1 minute. Transfer to a bowl.

      Wipe out the skillet, and return it to the heat. Turn the heat up slightly, to medium-high. Add remaining 1 tablespoon oil to the skillet and then add the mushrooms and a big pinch of salt. Sauté the mushrooms until they release their juices and it begins to cook off, 7 to 9 minutes. Add the pepper flakes and remaining garlic and stir until fragrant. Deglaze the pan with the white wine, scrape up the browned bits with a wooden spoon, and continue cooking until the pan is mostly dry. Transfer the mushrooms to the bowl with the onion. Add the parsley and several grinds of black pepper. Stir to combine.

      Crack the eggs into a mixing bowl and beat lightly. Whisk in the ricotta, then fold in the chard, lemon zest, 1/2 teaspoon salt, and several grinds of black pepper.

      Note: The next two steps sound complicated but they're not. Essentially you're simply brushing the centers of the layers of filo with melted butter, spreading the fillings inside, and wrapping the whole thing into a square-shaped parcel.

      Unfold the filo on a cutting board and cover with a clean towel to prevent it from drying out. Spread a piece of parchment out on a work surface. Lay a sheet of filo on the parchment and, using a pastry brush, draw and fill an 8-by-8-inch square with the melted butter in the center. Lay another piece of filo over it, but rotated 90 degrees so that the rectangles crisscross. Brush the same 8-inch square with butter. Lay another piece of filo over, rotating it 90 degrees, and brush the 8-inch square with butter. Repeat this process, rotating the filo sheets and brushing the butter, with 5 more pieces of the filo. Scoop the ricotta mixture into the center and then spread to cover the 8-inch square. Top with the mushroom-onion mixture, spreading evenly, then sprinkle with the feta.

      Now, working layer by layer, use the exposed, excess filo to fold over back over the fillings and seal them up. Fold the top layer of filo over the filling and brush with butter, gently tugging at the filo so that the edges overlap and seal over the fillings, as if you're wrapping a present. Repeat with remaining 7 layers. Lay the final, reserved sheet over the top so that you have a smooth, clean surface, and tuck the excess underneath the cake. Brush all over with what's left of the butter. Slide the filo and parchment onto a baking sheet.

      Preheat the oven to 400 degrees.

      Refrigerate for at least 10 to 15 minutes (and up to 1 day) to firm up the butter. Then, using a long, sharp knife, score the cake — by cutting only through the top filo sheets — into 8 wedges. Bake for about 40 minutes, until the filo is golden brown all over. Let stand for 10 minutes on a cooling rack, then slice into wedges and serve hot.

      Watch the video: DAS! Kochstudio - Silvestermenü


  1. Chevell

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  2. Cynfarch

    Not wasting superfluous words.

  3. Tlacaelel

    Great phrase and timely

  4. Lidmann

    It is extinguished

  5. Aurik

    The safe answer ;)

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