Each new year has its own traditions. No one can imagine a table without Olivier. Someone will definitely turn on ABBA and decorate the Christmas tree under Happy New Year. Someone goes or visits their parents and cooks or dresses nothing. This is also a tradition.
We remembered that we love to cook and listen on New Year's Eve. Despite the fact that we are all very different, our music choices turned out to be very homogeneous. Obviously, for the New Year's mood you need the monotonous melodies of "Shchedryk" and "Irony of Fate". But we cook something else. Someone - cake, someone - meat, someone even soup.
Keep reading and get inspired! Holiday greetings!
Editor-in-Chief Marina Shacklina:
“None of the New Year's traditions from my childhood have been brought into my life. I'm not very fond of Olivier and herring under a fur coat. During the holidays, my grandmother always stuffed her classic salad and pork stuffing with garlic, but she never had any sweets other than the sweets she bought. Maybe that's why she focused on the cake, as opposed to when she started cooking.
I have a favorite dessert - Sachertorte with Cherry. I cook it not only for the New Year, but for all holidays. And usually he is remembered for a long time. Not because it tastes good, but because the rest is eaten or caught in the morning. Olivier and caviar are forgotten, but remember how healthy chocolate cakes appeared on the table. And they ask me to cook some more. "
Marya Ziganini, Producer:
Cooking big pot tom yam on January 1st has become a
tradition in our family. We choose Lesha Zimin's recipes for simplicity and
clarity. For the past few years, teenagers have already cooked soups here. The
recipe includes shrimp. A bit pricey for a large family, but a good mix of
shrimp and seafood cocktails (I wrote about choosing a good one here). And
there is a spoon in that pit.”
Ekaterina Akimova, editors:
But sometimes I eat lemon pie. Tasty - absolute passion. And
it's very moisturizing. The unfamiliar texture is more of a cosmic porridge
than a typical pie. And it is very difficult and time consuming to cook. Dirty
dishes and mountains of nerves, I can't do it. Therefore, I prepare it only for
the New Year, and on other days I will not force myself. "
Lyudmila Salnikova, editor:
Since the family was an international family, the table had
stuffed pike, jellies, and Belarusian grandfather's branded boiled pork, which
he cooked himself and did not allow women with children to go on the stove. As
an adult, I lack patience and hate jelly, but boiled pork somehow grew into my
genes, so I cook it every holiday. A lot of fuss, but at the same time
colorful, cold and hot dishes. And with more filling, it can be served as a
separate snack. By the way, a detailed master class on making branded boiled
pork - in this matter, your grandfather will be proud of. "
Denis Lyashkevich, Designer:
“My favorite New Year's dish, like all Soviet children, is banal to me. Olivier, herring under a fur coat, "Mimosa". In general, it seems that New Year's sports, such as salad cutting, exist only on the territory of the former USSR. If you haven't cut enough to buy on salad stock after a week, you've met the criteria. There is a reason why Olivier's quantity is not measured in parts, but in a bucket."
Vera Zheleznyak, Recipe Editor:
“I like salted red fish. Buying ready-made is a pity for money. It is much more profitable to sprinkle a lot of salt at once. Well, I love long, empty recipes like this.
I learned to make gravlax from Lesha Zimin on a food school set. For several years we've been buying fish with Roma Bulgakov ("Food" - Editing Chef at Ed.). He slaughtered it, gave me one fillet and took the rest himself. Now I have already learned how to cut fish myself and not share it with anyone. Anything that doesn't go to gravlax is then used for other dishes. For example, I like to cook Finnish rohiketo fish soup during holidays.”
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