Just out of the Christmas festivities, we must already organize our New Year's Eve…
No question of spending the twelve strokes of midnight in the kitchen, I anticipate my meal by preparing a buffet dinner !
Christmas with the family, then New Year's Eve with friends... precious and warm moments, but also a lot of culinary work.
Also, to enjoy my last evening of the year, I anticipate.
And I suggest some ideas for cheap dinner buffet, all in color and flavor for December 31...
Look at the menu:
Ingredients for 12 people
- 12 slices of smoked salmon
- 400 g of Saint Môret type fresh cheese
- 2 lemons
- 1 punnet of cherry tomatoes
- 1 green salad
- dill
- chives
- 10 cl of olive oil
- 1 tablespoon heavy cream
- toothpicks
How to
1. Squeeze the two lemons.
2. In a deep dish, put the lemon juice and olive oil.
3. Place the slices of smoked salmon previously cut in 2 or 3 depending on their size.
4. Leave to marinate for 15 minutes.
5. In a large dish, place the lettuce leaves, washed and drained beforehand, over the entire surface of the dish, leaving a few leaves overhanging the outside.
6. Wash the tomatoes, cut them in half and arrange them on the salad.
7. Mix the fresh goat cheese and fresh cream.
8. Wash and finely chop the dill and chives.
9. Add them to the goat cheese and mix.
10. Spread the slices of smoked salmon with this mixture.
11. Roll the salmon slices into cones or small logs.
12. Arrange them nicely all around the dish and finish in the center.
13. Refrigerate while waiting to serve.
Ingredients
- 2 blocks of foie gras, approximately 300 g
- lamb’s lettuce
- cherry tomatoes
- nuts
- slices of bread (with nuts, figs...)
- 12 slices of smoked duck breast
- walnut oil
- coarse salt, pepper
How to
1. Prepare 12 small plates.
2. On each plate, place the washed and drained salad leaves.
3. Lay out the washed, wiped and halved cherry tomatoes.
4. Sprinkle with shelled walnuts.
5. Drizzle with walnut oil
6. Add the slices of smoked duck breast.
7. Cut 12 thin slices of foie gras and place them on the salad.
8. Sprinkle with coarse salt and pepper.
Ingredients for 12 people
- 1 roast beef 1.5 kg
- 12 slices of cooked superior ham
- 12 slices of Italian raw ham
- 840 g rosette chiffonnade
- 10 slices of chorizo
- 1 jar of pickles
- 40 g of butter
- 1 clove of garlic
- salt and pepper
How to
1. Preheat the oven to 240°C.
2. Peel the garlic clove and cut it into thin strips.
3. Using a sharp knife, prick the meat and slide in a slice of garlic each time.
4. Brush the roast beef with butter and put it in a baking dish.
5. Put it in the oven and let it sear for 5 min.
6. Lower the temperature to 220°.
7. Cook 45 min for rare meat, 50 min for more mature meat.
8. Once cooked, remove the roast beef from the oven, place it on a sheet of aluminum foil.
9. Season with salt and pepper, close the sheet of aluminum foil and let the meat rest for 5 minutes.
10. Cut into thin slices.
11. Lay the slices of roast beef slightly overlapping them along the entire outer edge of a large dish to form a rosette.
12. Roll up the slices of cooked ham and arrange them in the same way, slightly below the roast beef.
13. Do the same with the raw ham and then the chorizo.
14. In the center, place the rosette chiffonnade and leave a small place in the heart to put a few pickles.
Ingredients
- 2 beautiful lettuces
- 1 cheese platter
How to
1. In a salad bowl, place the lettuce leaves, previously washed and drained.
2. Prepare a small vinaigrette with olive oil, balsamic vinegar and a pinch of mustard.
3. On a cheese board, arrange a few lettuce leaves. Then ideally install 4 or 5 cheeses (camembert, emmenthal, roquefort and goat cheese, for example).
I opt for a fruit basket.
No prep work, fresh, and a little less calories!
In a pretty basket, I have clementines, kiwis, apples, lychees or even pears.
Simple and delicious, seasonal fruits will be very appreciated at the end of the meal.
I take particular care of the table where I will place all my food.
I install candles, pine cones picked up during a walk or even a little shot of silver or gold bomb to sublimate my buffet dinner.
And here's a cold buffet that didn't cost you a fortune for New Year's Eve.
