According to the old Russian tradition, there should be twelve dishes on the Christmas table. What to serve, how to cook Christmas dishes, read on.
Christmas in Russia / Christmas menu
On Christmas Eve, the richest and most delicious food, those that you will not see on weekdays and are not available. Usually these were: juicy, jelly or jelly, baked poultry, more often goose or duck, suckling pig, boiled pork, gingerbread, fresh bread, pickles and more.
The culinary portal What to Prepare.ru has selected a whole menu for Christmas Eve especially for its readers. So that the holiday is a success and gathers all relatives and friends at your table.
Sochivo
Ingredients:
- 1.5 st. grains of wheat
- 150 gr. poppy
- 150 gr. nuclei walnuts
- 5 st. l. honey
Cooking method:
- Peel wheat grains from shells, pour water and boil liquid porridge.
- Poppy pour boiling water and leave for 30 minutes.
- Then skip the poppy seeds through a meat grinder several times or grind in a mortar.
- Mix poppy seeds and liquid honey, add to porridge. Serve cold.
Recipes for Christmas dishes by page What to cook.ru:
holiday bread
Ingredients:
- 800 gr. flour
- 1 p. dry yeast
- 0.5 l water
- 100 gr. butter
- 5 eggs
- 2 tbsp. l. Sahara
- a pinch of salt
Cooking method:
- Dissolve yeast in warm water, add sugar and salt.
- Butter melt and mix with yeast solution.
- Whisk the eggs.
- Mix eggs, yeast solution and flour. Knead the dough, knead for at least 15 minutes.
- Wrap in a linen towel and refrigerate overnight.
- In the morning, mold a karai or a regular loaf from the dough, brush with whipped yolk and bake in the oven. Bake at 180 degrees for about 15-25 minutes.
Honey gingerbread
Ingredients:
- 500 gr. flour
- 500 gr. honey
- 0.5 st. sour cream
- 1 st. milk
- 3 egg yolks
- spices - ground cinnamon, nutmeg, carnation
- a pinch of soda
Cooking method:
- Sift flour and mix with soda and spices. Stir in honey, beaten egg yolks.
- Knead the dough.
- Roll out the dough to 0.5-1 cm, cut out the figures and put on a baking sheet covered with paper.
- Bake for 15-20 minutes. Decorate ready-made gingerbread to your liking.
As a drink, prepare compote or broth. It is prepared from dried or frozen fruits and berries. Not superfluous will be homemade pies with a variety of different fillings. Take the bread dough recipe above as a basis, and the filling can be:
- stewed cabbage with onions
- boiled meat with fried onions
- boiled eggs with rice and onions
- pickled mushrooms with onions
- grated hard cheese
- boiled fish
- chicken fillet
The Christmas table in its rich content competes with Easter and New Year's. However, Christmas Eve the night before Christmas great occasion gather the whole family at a friendly table and rejoice together. Delicious food and Merry Christmas!
Always your Alena Tereshina.
At La Stanza bar chief consultant Regis Trigel tells his New Year's Eve Moscow fairy tale: its characters are well known, but the plot is famously twisted. Salad with goose pastrami, dates and tangerines (560 rubles) Regis seasons with honey and puts on a vegetable marrow; palm heart salad (490 roubles) is served with lentil caviar, smoked tofu and chia seeds, while caramelized grapefruit and fried shrimp (680 roubles) dictate the crab salad. For the main dish - beef fillet (880 rubles) with stewed celery root, golden turnip, sweet grapes and potato cream. But duck breast(820 rubles) goes to sous vide with a Christmas tree, and then is complemented by the sweetness of quince and carrot puree. Duck is served with buckwheat and lime sauce. Also in the updated menu of foie gras with kumquat and gingerbread (520 rubles) is a 100% French holiday appetizer: two are really large pieces the most delicate foie gras under a crumb of sweet and such New Year's gingerbread.
Until January 15 at the restaurant stage there is a winter menu with hearty, colorful dishes. New items include champagne soup, salmon olivier, duck breast with cranberry sorbet and tangerine salad, and vanilla cream with tangerines. When ordering two or more dishes from the winter menu, a glass of sparkling wine as a gift! Guests will be especially pleased with daily special promotions and the possibility of home delivery of New Year's dishes. 
AT Funny Cabany the season of fragrant and juicy marble steaks on the bone. In honor of their appearance in December, when ordering, guests receive half a liter of Spanish red wine as a gift. Brand Chef Mark Statsenko uses only products of Russian origin in the kitchen. And it turns out very tasty, we checked it ourselves! The assortment includes: Porter House, which combines the powerful character of the striploin and the unique tenderness of the filie-mignon (100 g / 750 rubles); brutal T-Bone with intense meat flavor(100g / 750 rubles); Club Steak on the rib bone, thanks to which the meat in the process of cooking acquires an amazing aroma with subtle nutty notes (100 g / 650 rubles) and a delicacy similar to an Indian ax Ribeye on the Tomahawk (100 g / 650 rubles). By the way, the owners of the restaurant holding Funny Family Group, together with the younger sister of the mini pig Fanechka, opened the second Funny Cabany in the Kuntsevo Plaza shopping center. Welcome to visit!
In a chain of restaurants "T-Bone Wine" offer a nostalgic, generous and kind menu created on the basis of traditional homemade Soviet New Year dishes: Olivier with lamb tongues, cod liver with poached egg, veal leg jelly - in general, a 100% holiday.
AT "Keanu" started new series cocktails from bar-chef David Lobzhanidze. The New Year's line includes three cocktails: the first is Lavender Physical: gin, lavender-elderberry cordial, lemon, fructose, protein, soda. The second - "Snow": a cocktail based on vodka, peach liqueur, lemon juice, fructose. Served in a Chalet saucer, decorated with a rose petal and edible gold. The third "brother" - "Peach Punch": peach puree, light rum, lemon and honey. Garnished with lemon zest and orange. The serving is secret - the New Year's punch is designed for the company.
On the eve of the Catholic Christmas and until the Orthodox Christmas in "Brasserie Bridge" it will be possible to purchase two traditional french dishes that will decorate the festive table: duck, stuffed with apples, oranges, pineapples and prunes, with red wine sauce and all kinds of spices (5100 rubles) and a dessert - a traditional French Christmas log: buch with chestnuts and blackberry confit (600 rubles). chocolate roll from a biscuit soaked in Grand Marnier liqueur with two sauces inside and custard outside is the perfect occasion for a family tea party.
On the eve of the New Year and Christmas Greek restaurant ΜΟΛΩΝ ΛΑΒΕ prepared not only a program of activities, but also a special Christmas five-course set (1,500 rubles). On December 24, the restaurant will noisily celebrate the eve of Catholic Christmas with bouzouki musicians and national dances. The evening will be held in the best Greek traditions with national music, dancing and cymbal smashing. The deposit for this evening will be 3000 rubles per person.
In a chain of chocolate bars Max Brenner also thoroughly prepared for the New Year and Christmas holidays. Shops at chocolate bars offer exclusive sweet gifts for every taste and budget. Here you can collect holiday sets with branded sweets and original Max Brenner products. Special pre-holiday offer - traditional Christmas gingerbread. Spicy, fragrant, crunchy, hand-painted by professional artists. They will surely make your family happy! 
Perelman People celebrate the holidays in both I Like Wine in full enogastronomic readiness, namely: a tasting set of three dishes prepared by chef Dmitry Parikov. In addition to each dish, their own wine is served, carefully selected by a sommelier. At I Like Wine on Timur Frunze, they start with quail liver pate, continue with goose meat ravioli and finish with grilled beef with baked fennel. The result of close cooperation between the chef and sommelier Andrey Abramov at I Like Wine on Pokrovka is a mini burger with foie gras, a duck leg with quince cream and a Black Forest cake. Both sets are valid throughout December, except that the price is different: 3500 rubles. for a set in I Like Wine on Timur Frunze and 2500 rubles. on Pokrovka.
AT "Osteria Bianca", where the chef has recently changed (now the main chef here is Mirko Kaldino), you can order very beautiful gingerbread houses for 2600 rubles. a piece. Handmade we checked everything!
On the eve of the New Year in the restaurant "Mandarin. Noodles and Ducks» introduce a menu for harmonizing energy flows. In the special offer, all dishes and drinks are designed in three colors - green, yellow and red. The price for a drink and dessert is 350 rubles. We are terribly intrigued, and you?
From 26 to 31 December in the restaurant "Scottish cell" there will be a Hogmanay festival. Let's stretch the New Year for a whole week! The celebration of the New Year in Scotland is a joyful event, and it begins on December 29th. "Scottish cage" decided to be ahead of the rest: here they will begin to celebrate the arrival of 2017 on December 26th. Throughout the week, the restaurant has an ancient custom of the “first guest”. Every day, the first person to enter the door of the restaurant will receive new year gift!
New Year is big food for big companies! Huge chunks of meat that your mouth rejoices at! In a chain of restaurants Meatless we thoroughly prepared for the New Year - roasted whole pigs and sent ducks to the spit, cooked apple strudel and grilled marshmallows. After walking around the frosty festive city, it is shown hot chocolate(240 rubles) - for mood and warmth.
Creating a new menu, the chefs of the restaurant "Semifreddo", first of all, they tried to use seasonal, “winter” products from different regions of Italy: for example, Sicily offers vegetables and “green gold” - pistachios, as well as artichokes, pasta and seafood, and Piedmont provides porcini mushrooms and the famous white Piedmontese truffles. The winter menu includes a Catalan-style lobster salad (2,500 rubles); salad with marinated herring home recipe with sour cream mousse and red caviar (1600 rubles), poached egg in chicken broth with porcini mushrooms (900 rubles), linguine with lobster, capers and pistachios (1900 rubles); regatoni with mero fish stew (1700 rubles); pasta di riso with Sakhalin shrimps and squid with cuttlefish ink (1500); shatalatelli pasta with tomato sauce, baked in the oven with crab and homemade ricotta (1400 rubles); cream soup of porcini mushrooms with seafood (1300 rubles); vanilla creme brulee with ginger and pineapple and passion fruit tartare (800 rubles) and warm raspberries with cookies and homemade vanilla ice cream.
cozy atmosphere, fine dining, chatting with friends and family in a warm, welcoming environment, live music and exceptional service - a good alternative to the hustle and bustle of housework and general cleaning.
December 24 Jurmala restaurant Caviar Club in Baltic Beach Hotel will and festive dinner- this is special holiday menu created by Chef Kristaps Jokmanis especially for this occasion.
Juras street, 23/25, Jurmala
Reservation: +371 67771428
Christmas
17.00 – 19.30
20.00 – 01.00
Price:
€75
– adults
€37.50
- children under 12 years old
During the gala evening, guests will be offered two times: from 17:00 to 19:30 and from 20:00 to 01:00. The atmosphere will be created by Zhanna Blagoveshchenskaya with the “One woman show” program, and the piano will sound in the pauses.
The cost is more than democratic - €75 and €37,50 for children up to 12 years old. By the way, if the little guests do not want a special holiday menu, they can choose dishes to their taste from the children's offer.
Festive set consists of four dishes: appetizers, hot, board French cheeses and dessert. The main thing is a special Christmas accent, which is unmistakably recognizable in every dish - spices, garnish, classic flavor combinations.
By the way, during the evening, visitors will be offered drinks that are included in the price of the menu. A glass of white or red wine with each course, such as New Zealand Mud House Marlborough Sauvignon Blanc 2013, Austrian Jurtschitsch Gruner Veltliner Steinhaus Kamptal, Chilean Carmen Reserva Merlot or French Delas Cotes du Rhone Rouge, and dessert is expected to be accompanied by port wine.
pumpkin cream soup
FROM forest mushrooms and pumpkin seeds.
A light, warming soup that perfectly balances sweet and sour notes. The pumpkin itself is responsible for the sweetness, and white balsamic is responsible for the sourness.
The dish is moderately spicy and fragrant - juniper berries go well with forest mushrooms. Mushroom mushrooms for soup are first boiled, just before serving they are lightly fried, added to the soup and sprinkled with pumpkin seeds.
Goat cheese salad
Salad with goat cheese, glazed pear and pecans.
A combination that has already become a classic - glazed pear looks wonderful in a duet with goat cheese from a local producer. Pear slices are glazed in a mixture of white wine and caramelized sugar. And it's delicious. Neither subtract nor add!
For dressing, lemon and lime juice is mixed with olive oil, seasoned with salt and pepper and complemented with a green salad mix.
Venison roast beef
Venison roast beef with cranberry chutney.
For roast beef, deer chop is used, which is first cooked at a “slow” temperature, after which it is lightly fried and brought to readiness at higher degrees.
By the way, the restaurant chefs make their own cranberry chutney. In season, the berry is harvested and then, as necessary, used in cooking: chutneys, sauces or jams are prepared.
Almost all hot dishes are served separately with a side dish - vegetable stew and the “amandine” potato, a special variety of root vegetable boiled in its “uniform” and then lightly fried in oil.
Lamb ham in salt “en croute”
With stewed red cabbage apple juice.
Whole ham is baked in a special, branded dough: flour, protein, salt, rosemary and olive oil. Moreover, the dough itself is inedible, its function is to nourish and salt the main course, therefore, when the meat is ready, it is sent to the client’s plate without dough.
A ham weighing 1.5 kg is able to feed a company of 5-6 people. According to the chef of the restaurant, Kristaps Jokmanis, this dish claims to become a family dish, around which the family gathers at the table and spends the holidays together.
As a side dish for the leg of lamb, you will be served stewed red cabbage in apple juice, which is simmered with the addition of cinnamon, allspice and bay leaf, which gives a great flavor to the dish and is a bit like the traditional German cuisine. Such a side dish, by the way, is ideal for both venison and game.
Wellington beef fillet.
With mushrooms Parma ham and red wine sauce with blackcurrant.
For this dish, beef fillet of the highest quality is taken. Despite the fact that the technology is unchanged, the dish still has author's variations.
On the puff pastry Spanish ham is laid out, fried and finely chopped portobello mushrooms, and then the beef itself. After that, the filling is wrapped in dough and baked.
The dish is served with blackcurrant sauce and "pearls" of balsamic sauce - hello from molecular cuisine. All together - a great combination and a win-win for a meat dish!
The result is nothing superfluous, a preserved balance of flavors and perfectly cooked meat.
duck breast
FROM potato gratin and Christmas apple chutney.
First of all, the meat is easy to bake - the main thing is not to overcook the dish, otherwise it will turn out dry.
Apple chutney (not for nothing that the word “Christmas” is present in the name) is prepared with the addition of cloves, star anise, cinnamon, honey, white wine and goes well with duck breast!
Potato gratin is one way to prepare potatoes, essentially oven baked potatoes in cream.
Assorted French cheeses
With pear-ginger jam and crispy crackers.
Traditionally, cheese board is served after the main course and before dessert. Cheeses are presented in a variety of ways: from soft and semi-soft to hard and semi-hard.
The cheese is served with crackers, berries and pear-ginger jam, which is prepared on the spot at the restaurant.
Chocolate Brownie
The secret recipe, which, as they joke, the chef stole from one chef, and he stole from another chef, in a word, the details of the dish are a mystery!
We know exactly what is added to brownies walnuts and it is served with vanilla, mint and strawberry sauces. In addition, all traditional technologies are observed in this recipe.
By the way, the chocolate used to make brownies contains at least 80% cocoa - tasty and healthy. And a glass of port for sweets is the perfect point in a festive and chic dinner!
Orthodox Christmas was characterized by the presence of 12 dishes on the table - according to the number of Christ's Apostles. And although few people remember these traditions now, the generous table with snacks, hot dishes and pastries remains unchanged. website set a table of seven traditional Russian Christmas dishes, and invites you to join him.
Since ancient times, Christmas treats have been of great importance in Russia, because the bright holiday of the Nativity of Christ is preceded by 40 days of strict fasting. That is why the festive meal began with lighter dishes so that the body could get used to heavy food again.
Sochivo was a traditional dish of the Orthodox Christian Christmas menu. They ate Sochivo on Christmas Eve - on the evening of January 6, on the eve of Christmas. it Lenten dish from boiled wheat grains, rice or lentils with the addition of nuts, honey and raisins. It precedes breaking the fast - that is, the transition to the usual food of all fasting people. In Russia, for a Christmas feast, the table was first covered with hay, and the tablecloth was covered from above. Sochivo was placed in the center of the table, around - other dishes.
As a hot dish, a festive baked goose is the best choice, stuffed with apples, cabbage, lentils or buckwheat. The goose occupies a prominent place on the table. Another rule of the Christmas feast is that the goose must be served whole, that is, it is by no means necessary to cut it before serving. A whole goose symbolizes indivisibility and family integrity. They also made a hodgepodge with a goose. Goose fat was drowned in a frying pan, then goose meat with cabbage, carrots and onions was stewed in it. The hodgepodge came out fragrant, juicy and perfectly sated and warmed in the Christmas frosts. By the way, cooking a hodgepodge is easier and less time-consuming than a whole goose. Therefore, we recommend preparing it for Christmas. Can be added to cabbage, carrots and onions green pea and sweet bell pepper.
Also suitable as a main dish for a large family suckling pig. According to unspoken rules, the eldest of the men present at the table cuts a goose or a piglet and divides it among family members. In the old days, it was customary to put the first piece on the eldest son's plate.
Of course, what is a Christmas table without cakes. In Russia, for the holiday, they baked and served spun pies with various fillings - with potatoes, and with cabbage, and with an egg. And the pies were called “spun” because they were fried in in large numbers oils. The oil was poured into a thick-walled cast iron pan, pre-heated on fire. We kept the pan with oil over medium heat for 5-7 minutes, until a barely noticeable white haze appeared. Pies were dipped into the calcined oil. Be sure to ensure that the oil covers the product only by a third or half, and the product itself must necessarily come into contact with the surface of the pan. This cooking technique (not only pies, but also meat, cutlets) was called “spinning”.
Spinned pies for Christmas were washed down with uzvar or vodka. They prepared a drink from dried fruits and berries (apples, pears, rose hips, plums, apricots), sweetened with honey. Dried fruits were placed in a pot with water, it was put on fire and the mixture was brought to a boil, “brewed”. Hence the name "uzvar". Uzvar came to Russian cuisine from Ukrainian, it was cooked more in the southern regions of Russia. And the uzvar was added to the sochiv if it came out very steep and thick.
After pies with uzvar, it would be nice to brew tea with herbs and put roe gingerbread and bird cherry cake on the table. Kozuli - painted gingerbread from sweet dough, in a sense, an analogue of European gingerbread cookies. In Russia, roes were baked in the form of animal figurines. For example, in the Vologda province they baked "deer" and "lambs" to decorate the Christmas table. In some Pomeranian villages, they used special metal molds for baking goats or simply cut them out. different figurines from rolled dough. Christmas cookies were baked until browned and always covered with sweet icing.
Cherry cake - a traditional dish Siberian cuisine, which was put on the table on holidays. Siberians lovingly call it "Siberian pie". Cake layers are baked from bird cherry flour, cream is made from sour cream 25-30% fat. For a spicy taste and aroma, the cake can be soaked with cherry liqueur.
Text: Ksenia Kazankova, Elena Kupriyanova
Photo: Fotolia
