New Year'S Eve Dinner Recipes For Two 29 Recipes That’ll Make New Year’s Eve Dinner Extra Special

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  • 01
    of 29

    Strawberry Vodka Champagne Cocktail

    Strawberry Vodka Champagne Cocktail

    The Spruce / Loren Runion


    Combine a fine Champagne and a great vodka with strawberries and you have a fantastic and easy drink. The elegant strawberry cocktail recipe pairs fresh berries with premium vodka and sparkling wine. It’s nice that it’s served in a cocktail glass as opposed to a Champagne flute because the wider glass allows the bubbles to swell.



  • 02
    of 29

    The Happy New Year Cocktail

    The Happy New Year Cocktail

    The Spruce / Julia Hartbeck


    Take a Champagne cocktail, forget the sugar, add some ruby port and orange juice and you have a “Happy New Year.” It really is the name of this fantastic drink and it is an ideal way to ring in the new year.



  • 03
    of 29

    Champagne Cocktail

    Champagne and Chambord cocktail

    ​The Spruce / Cara Cormack


    Kick off your New Year’s Eve shindig on a celebratory note by serving shimmering flutes of a bubbly Champagne cocktail. This elegant, effervescent drink includes a hint of rich, fruity sweetness from Chambord liqueur, making it even more fabulously special.



  • 04
    of 29

    Fried Oysters With Cornmeal Batter

    Fried oysters with cornmeal batter recipe

    The Spruce / Julia Hartbeck


    Fried oysters are a flavorful treat that can be easily made at home. Use them as an appetizer or add them to salads or simple pasta or rice dishes. Our recipe with a cornmeal coating makes these fried oysters super crispy, and the recipe is a great template for you to add to and experiment with other seasonings.

    Continue to 5 of 29 below.


  • 05
    of 29

    Bacon Wrapped Sausages

    Bacon Wrapped Sausages

    The Spruce / Nyssa Tanner


    Whether you’re hosting a party or simply want snacks as you wait for the ball to drop, these bacon-wrapped sausages are bound to be a hit. Smoked sausages, bacon, and brown sugar are the core ingredients in a recipe that’s sure to be a hit.



  • 06
    of 29

    Hot Crab Fondue

    Hot Crab Fondue

    The Spruce / Julia Hartbeck


    There’s cheese fondue and then there’s hot crab fondue. This recipe is lightly spiced and flavored with garlic, shallots, wine, cream cheese, cheddar, dill, and Worcestershire sauce. Serve hot with breadsticks, French bread cubes, and/or cocktail crackers. This fondue is filling enough to make a meal.



  • 07
    of 29

    Slow Cooker Black-Eyed Peas and Collard Greens

    Slow Cooker Black-Eyed Peas and Collard Greens

    The Spruce / Sonia Bozzo


    Black-eyed peas and collard greens are a New Year’s Day staple in the American South, where the peas represent coins and the greens represent paper money. As the saying goes, “Eat poor on New Year’s, and eat fat the rest of the year.” While they might be a sign of good fortune for the upcoming months, there’s no reason why you shouldn’t enjoy black-eyed peas and collard greens throughout the year.



  • 08
    of 29

    Chicken Liver Mousse

    Chicken Liver Mousse

    The Spruce / Maxwell Cozzi


    Chicken liver mousse is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canapés at the grandest party, this simple pâté can excel in any situation.

    Continue to 9 of 29 below.


  • 09
    of 29

    Oysters Casino With Bacon

    Oysters Casino With Bacon

    The Spruce / Cara Cormack


    Tasty oysters casino, made with oysters, bacon, and green onion, along with seasonings. There’s just no other way to put it, this dish is the perfect appetizer for any special occasion.  Enjoy these oysters with a glass of Champagne, sauvignon blanc, or muscadet. 



  • 10
    of 29

    Seared Spanish Sea Scallops With Saffron

    Seared Spanish Sea Scallops With Saffron on plates

    The Spruce / Cara Cormack


    Sweet, meaty, buttery sea scallops make a fantastic New Year’s Eve appetizer. The scallops are seared hard on one side, then simmered with sweet onions, saffron, a little ham, dry sherry and finely chopped parsley. It’s a great dish served simply with crusty bread and a green salad.



  • 11
    of 29

    Lobster Bisque

    Classic lobster bisque

    ​The Spruce / Diana Chistruga


    The name lobster bisque conjures visions of expensive French restaurant dining. Make the rich and creamy lobster-studded chowder for your parties with this classic bistro recipe. It makes an excellent starter for fancy get-togethers or serve bowls as an entrée alongside crusty bread.



  • 12
    of 29

    Instant Pot French Onion Soup

    Instant Pot French Onion Soup

    The Spruce / Diana Rattray


    French onion soup is a rich, hearty soup that’s special occasion-worthy. By cooking the beef broth and sweet onions with a pressure cooker, it cuts down on cook time while still developing great flavor. A topping of crusty bread and melted cheese make it a real treat.

    Continue to 13 of 29 below.


  • 13
    of 29

    Olive Tapenade

    Olive tapenaude

    The Spruce


    This luscious olive tapenade makes a sophisticated topper for crostini. This delicious version is made with olives, capers, olive oil, lemon juice, and herbs, and adds roasted red peppers for extra sweetness. Whirl it up quickly in your food processor and chill in the fridge up to three hours before serving.



  • 14
    of 29

    Roasted Bone Marrow With Parsley Salad

    Roasted bone marrow

    ​The Spruce / Diana Chistruga


    Perfectly roasted bone marrow is so luxurious, making it a nice addition to a special occasion dinner. The marrow is cooked until it melts in your mouth and is especially good served with toasted bread and a fresh parsley salad. Serve as an appetizer or an early course.



  • 15
    of 29

    Mini Beef Wellingtons

    Mini Beef Wellingtons

    The Spruce / Donald Russell


    Make individually sized mini beef Wellingtons to wow your holiday guests. Each features six ounces of tender filet mignon surrounded by buttery mushroom duxelles, then baked inside golden-brown puff pastry bundles. Top with red wine sauce and optional Gorgonzola cheese. 



  • 16
    of 29

    Mushroom Risotto

    Mushroom risotto

    ​The Spruce


    Impressive to serve but simple to make, this rich vegetarian mushroom risotto is a great secret weapon for dinner parties. Browned mushrooms add a meaty taste and hearty texture to the flavorful sauce.

    Continue to 17 of 29 below.


  • 17
    of 29

    Easy and Elegant Baked Stuffed Lobster

    Easy and Elegant Baked Stuffed Lobster

    The Spruce / Diana Chistruga


    If you’re planning a celebration menu, why not create a restaurant-caliber stuffed lobster dish at home. It’s a great centerpiece for a fancy meal, especially if you want to spruce up your New Year’s Eve spread. The dish is then baked in the oven for a quick and elegant meal for two.​



  • 18
    of 29

    Bacon-Wrapped Filet Mignon Steaks

    Bacon Wrapped Filet Mignon

    The Spruce / Maxwell Cozzi


    Meat-loving guests will be in heaven when you serve these juicy bacon-wrapped steaks. While filet mignon is an expensive cut, the incredible flavor justifies the splurge if your party budget allows it. Grill the meat simply with a salt and pepper spice mix, then wrap them up in crispy bacon slices.



  • 19
    of 29

    French Boeuf Bourguignonne

    French Boeuf Bourguignon

    rudisill / Getty Images


    Tender, fall-apart chunks of beef and tasty root vegetables simmered slowly in a rich, red wine gravy makes French beef burgundy the ultimate French entrée. Tiny pearl onions are a pretty addition, but you don’t really need them for this dish. If you do include them, trim the ends and blanch in boiling water for 30 seconds to loosen skins, and aid peeling.



  • 20
    of 29

    Chicken Almondine: Skillet Chicken With Almonds

    Easy skillet chicken with almonds

    The Spruce


    If you’re looking for a simple yet special recipe for chicken, this easy dish is an excellent choice. The boneless chicken breasts are cooked in a butter and wine sauce with a little rosemary and other seasonings and served with sautéed almonds.

    Continue to 21 of 29 below.


  • 21
    of 29

    Classic Shrimp Étouffée

    Classic Shrimp Étouffée in a bowl, served over rice and in a pot

    The Spruce / Diana Chistruga


    Make a rich, spicy dish to kick off the new year that will jazz up your table. This is a Creole-style shrimp étouffée made with tomatoes, fresh shrimp, and the “holy trinity” of onion, celery, and bell pepper.



  • 22
    of 29

    Succulent Roast Lamb With Root Vegetables

    Succulent Roast Lamb With Root Vegetables

    The Spruce / Kristina Vanni


    Your New Year’s Eve dinner will be especially impressive when you serve lamb roast as your centerpiece. In this recipe, a well-seasoned leg of lamb is cooked on a bed of vegetables until it is crispy on the outside and tender and succulent on the inside. The lamb also infuses the vegetables with lots of meaty flavor as the dish cooks.



  • 23
    of 29

    Osso Buco

    Osso Buco Recipe

    The Spruce / Ali Redmond


    Osso buco is a rich-tasting, traditional Italian veal stew. Braise the meat and vegetables low and slow in a Dutch oven on your stovetop in a highly-seasoned broth of white wine, stock, and aromatics, for flavorful, fall-off-the-bone meat.



  • 24
    of 29

    Prime Rib Roast

    Closed oven prime rib recipe

    The Spruce / Cara Cormack


    Prime rib roast makes a showstopping dinner party entrée and needs only a little salt and pepper for seasoning. Slice it at the table to give your guests a show, serving the meat with horseradish sauce.

    Continue to 25 of 29 below.


  • 25
    of 29

    Potato Gratin (German Kartoffelgratin)

    Potato Gratin (German Kartoffelgratin)

    The Spruce / Eric Kleinberg


    If you have ever eagerly anticipated the potato gratin at a restaurant or a friend’s house only to be confronted with an angry mass of gray, underdone potatoes, this is a recipe for you. We potato gratin lovers have to band together to teach the world about the true meaning of potatoes cooked in cream and salt. 



  • 26
    of 29

    Champagne Cupcakes

    Champagne Cupcakes

    The Spruce / Kristina Vanni


    Deliciously elegant, Champagne cupcakes are the ultimate dessert for New Year’s Eve. The recipe adds sparkling wine to both the batter and the frosting for a light, brilliantly flavored sweet. To make them even more festive, practice your piping skills and add silver or gold sparkles.



  • 27
    of 29

    Chocolate Mousse

    Chocolate Mousse

    The Spruce / Cara Cormack


    Chocolate mousse is the quintessential French bistro dessert and a must-have for sophisticated New Year’s Eve suppers. You can make it several hours before guests are due to arrive and leave it to chill in the fridge, until ready to unveil dessert.



  • 28
    of 29

    Bananas Foster

    Bananas Foster

    The Spruce / Kristina Vanni


    Bananas foster is more than a special treat to serve with ice cream. This flambéed dessert is also an after-dinner show. Invite guests into the kitchen to watch you pan-sauté bananas in a rich brown sugar and butter sauce with cinnamon. Then, pour banana liqueur and rum into the pan and ignite with a flame.

    Continue to 29 of 29 below.


  • 29
    of 29

    Molten Lava Cake

    Dark Chocolate Molten Lava Cakes

    The Spruce / Julia Estrada


    What could be better than a chocolate cake for dessert? How about a chocolate cake served warm with a river of chocolate running from it? Using dark chocolate produces a molten lava cake that’s better than any you’ll ever get in a restaurant. This is a classic recipe that’s in our rotation year-round for when we want to wow our guests.

Video about New Year'S Eve Dinner Recipes For Two

Lunar New Year's Eve Dinner (Part 2) | 年夜饭 (下集) 介绍有关年夜饭的各种风俗, 分享准备年夜饭大餐的时间管理及技巧

After far too many hours of editing, I finally present to you: Part 2 of my Lunar New Year’s Eve Dinner!! I hope you enjoy these 10 dishes and can try them out next week!

INGREDIENTS

⇒ Red Tilapia with coconut milk
1 (560 g) whole red tilapia
2 g (1 tsp) grated ginger
300 g canned coconut milk
300 g water
60 g pineapple chunks
100 g cherry tomatoes
6 g (1 tsp) salt
2 g (1 tsp) minced ginger
coriander for garnish

⇒ Sweet and Sour Ribs
1000 g pork back ribs
13 g (1 tbsp) olive oil
5 g (1 tbsp) minced ginger
30 g (1 1/2 tbsp) red rock sugar
15 g (1 tbsp) cooking wine
32 g (2 tbsp) soy sauce
20 g (1 tbsp + 1 tsp) Chinkiang vinegar
roasted white sesame seeds (for decoration)

⇒ Bamboo shoot fishball & fish cake stew

↳ Fishballs & Fishcakes:
1000 g (2) fresh Spanish Mackerels (I ended up with 500 g of fish flesh)
100 g ginger water (35 g ginger + 80 g water)
10 g (1 3/4 tsp) salt
2 eggs (separated)
50 g (7 tbsp) tapioca starch
3 g (1/2 tsp) white ground pepper

↳ Fish Stock:
5 g (1 tbsp) minced ginger
8 g (1 tbsp) minced garlic
720 g (3 cups) hot water

200 g fresh bamboo shoot, peeled and sliced
200 g celtuce, peeled and sliced
12 g (2 tsp) salt (plus more for soaking fish)
1 g (1/2 tsp) ground pepper

⇒ Lamb stew
2000 g lamb belly & ribs
15 g ginger, sliced & minced
18 g (1 tbsp) minced garlic
15 +15 g (1+1 tbsp) cooking wine
2 heads of corianders
2 green onions
40 g (2 tbsp) red rock sugar
32 g (2 tbsp) soy sauce
6 g (1 tsp) dark soya sauce
5 g Chinese peppercorns
5 g whole black peppercorns
5 g cumin seeds
3 g fennel seeds
2 star anises
1 fructus tsaoko
3 bay leaves
1 cinnamon stick
500 g (5) organic rainbow carrots
250 g bean curd sheets
17 g (1 tbsp) salt

⇒ Garlic shrimp with vermicelli and Chinese white radish
6 large shrimp
4 g (1 tsp) olive oil
3 + 40 g minced garlic
10 g ginger, minced
2 bundles (60 g) Lungkow Style Vermicelli
120 g Chinese radish
2 green onions
20 g butter
18 g (1 tbsp) oyster sauce
0.5 g (1/4 tsp) ground pepper
330 g (1 1/2 cups) shrimp stock

⇒ Steam Egg with XO Sauce Scallop and Vegetable
40 g chopped asparagus
40 g chopped bell peppers
1 large egg
2 g (1/4 tsp) salt
120 g (1/2 cup) fish broth
20 g corn kernels
210 g (6) large scallops
pinch of black pepper
15 g butter
3 g (1 tsp) minced garlic
10g (1 tbsp) XO sauce
green onion for decor

⇒ Rainbow Salad
50 g pea shoots
50 g sweet baby lettuces
50 g red and yellow beets
50 g cherry tomatoes
1 mini cucumber
1/2 lemon juice
13 g (1 tbsp) olive oil

⇒ Vegetable Stir Fry
50 g water chestnut
50 g bell pepper
1 celery rib
200 g king oyster mushroom
50 g zucchini
50 g black fungus
50 g broccoli
50 g cauliflower
18 g (1 tbsp) oyster sauce
2.5 g (1 tsp) cornstarch
45 g (3 tbsp) water
8 g (1 tbsp) minced garlic
100 g roasted cashews
17 g ( 1 tbsp + 1 tsp) olive oil
3 g (1 tsp) sesame oil

⇒ Purple Sweet Potato and Yam rolls
400 g Hawaiian purple potatoes
300 g Japanese yam
60 g condensed milk

⇒ Glutinous Rice Cake with Red Bean Paste
450 g glutinous rice
250 g red bean paste
100 g brown sugar
100 g water
100 g organic soybean
13 g (1 tbsp) olive oil

⇒ 椰奶浸红罗非鱼
1条 (560克) 红罗非鱼
2克 (1小勺) 姜末
300克 罐装椰奶
300克 水
60克 菠萝块
100克 樱桃小番茄
6克 (1小勺) 盐
2克 (1小勺) 姜泥
香菜做装饰

⇒ 糖醋排骨
1000克 猪排骨
13克 (1大勺) 橄榄油
5克 (1大勺) 姜末
30克 (1 1/2 大勺) 红冰糖
15克 (1克) 料酒
32克 (2大勺) 生抽
20克 (1大勺 + 1小勺) 镇江香醋
烤白芝麻做装饰

⇒ 冬笋炖煮鱼丸鱼糕
↳ 鱼丸和鱼糕
1000克 (2条) 西班牙马鲛鱼(取鱼肉 500克)
100克 生姜水 (35克生姜+80克水)
10克 (1 3/4小勺)盐
2个 鸡蛋
50克 (7大勺) 生粉
3克 (1/2小勺) 白胡椒粉

↳ 鱼汤
5 克 (1大勺) 姜末
8 克 (1大勺) 蒜蓉
720克 (3杯) 开水

200克 (1/2条) 莴笋, 去皮切片
200克 新鲜冬笋, 去皮切片
12克 (2小勺) (盐另加盐用作浸泡鱼用)
1克 (1/2小勺) 白胡椒粉

⇒ 香炖羊肉和有机胡萝卜千张结
2000克 羊腩和羊排
15克 生姜, 切片和末
18克 (1大勺) 蒜末
30克 (2大勺) 料酒, 分次
2颗 香菜
2根 葱
40克 (2大勺) 红冰糖
32克 (2大勺) 生抽
6克 (1小勺) 红烧老抽
5克 花椒
5克 黑胡椒粒
5克 孜然
3克 茴香
2个 八角
1个 草果
3片 香叶
1个 桂皮
500克 (5根) 有机多彩胡萝卜
250克 薄干豆腐皮
17克 (1大勺) 盐

⇒ 白萝卜蒜蓉粉丝大虾
6只 大虾
4克 (1小勺) 橄榄油
3 + 40克 蒜蓉, 分开
10克 姜茸
2把 (60克) 龙口粉丝
120克 白萝卜
2根 葱
20克 黄油
18克 (1大勺) 蚝油
0.5克(1/4 小勺) 胡椒粉
330克 (1 1/2杯) 虾汤

⇒ 蛋羹配XO酱带子时蔬
40克 芦笋, 切小粒
40克 彩椒, 切小粒
1个 大号鸡蛋
120克 (1/2杯) 鱼汤
2克 (1/4小勺) 盐
20克 玉米粒
210克 (6个) 大号带子
少许黑胡椒粉
15克 黄油
3克 (1小勺 蒜蓉
10g (1大勺) XO酱
葱, 装饰用

⇒ 时令蔬菜沙
50克 豌豆芽
50克 生菜叶
100克 红色和黄色甜菜根
100克 小番茄
1根 迷你黄瓜
1/2个 柠檬的汁
13克 (1大勺) 橄榄油

⇒ 杏鲍菇时蔬全家福
50克 荸荠
50克 彩椒
1根 西芹
200克 杏鲍菇
50克 西葫芦
50克 黑木耳
50克 西兰花
50克 花菜
8克 (1大勺) 蒜蓉
100克 烤腰果
17克 (1大勺+ 1小勺) 橄榄油
18克 (1大勺) 蚝油
2.5克 (1小勺) 玉米淀粉
45克 (3大勺) 水
3克 (1小勺) 芝麻油

⇒ 紫薯山药卷
400克 夏威夷紫薯
400克 日本山药
60克 炼乳

⇒ 红豆糍粑
450克 糯米
250克 红豆馅
100克 红糖
100克 水
100克 有机黄豆
13克 (1大勺) 橄榄油

Timestamps 时间戳记

0:00 Intro 介绍
0:41 Time Management Tips!
1:45 Red Tilapia with Coconut Milk
3:43 Sweet and Sour Ribs
6:23 Fish Ball & Fish Cake stew
10:55 Lamb Stew
13:40 Garlic Shrimp with Vermicelli
16:35 Steamed Egg with Scallops and Veggies
18:46 Rainbow Salad
19:49 Vegetable Stir Fry
21:30 Purple Sweet Potatoe and Yam Roll
24:09 Glutinous Rice Cake
26:54 All done!!!

♫ Music from Epidemic Sound
🎥 Filmed/视频录制 by Jasma and Mom (watch Mama Fusion Cuisine!! https://www.youtube.com/c/MamaFusionCuisine卉妈厨艺)
🎬 Edits and Graphics/后期 by Jasma Zhou

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