Deliccatessen ideas to surprise your guests on New Year’s Eve

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By pro_admin

New Year’s Eve dinner is one of the most important moments of the year as you meet with the people you love most to enter the new year. For such an important occasion, it is important to prepare a series of dishes with which to keep all the guests happy. Do not miss the following delicatessen ideas that will help you surprise such guests during the New Year’s Eve dinner. 

Recipes to surprise your guests during New Year’s Eve

Galician octopus. It is a perfect starter to prepare during this special night. As for the ingredients you will need a cooked octopus, four small potatoes, oil, salt and half a tablespoon of paprika. If you have time you can buy the fresh octopus and cook it yourself or buy it already cooked. Take a pot with water and salt and cook the potatoes. After the time, refresh in cold water and reserve. Cut the potatoes into slices and place them on a plate. Put the cut octopus on them. Add a splash of olive oil and salt to taste. To finish sprinkle with sweet paprika.

Duck magret. With this recipe you will succeed among all your guests since they will literally suck all their fingers. You will need two duck magrets, 350 ml of muscatel grapes, 70 grams of sugar, a cinnamon stick, salt and pepper. First make some cuts in the skin of the magrets to prevent them from shrinking while you fry them. Put the two magrets in the pan on the skin side. After about 5 minutes, turn over and cook on the other side for 3 minutes. Reservation. Heat the sugar along with the cinnamon stick and muscat and wait for it to reduce. Serve the sliced magret and sauce with the muscatel grape.

Mascarpone and raspberry crepes. It is a simple dessert and perfect for New Year’s Eve dinner. You will need 8 crépes, 100 ml of yogurt, 200 grams of mascarpone cheese and raspberry syrup. To make the filling, beat the natural Greek yogurt with the mascarpone in a gentle way. Heat the crépes and add a tablespoon of the filling in the center. Add a line of raspberry syrup on top and close the crépes until you get some triangles.

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