How to organize a festive feast. Festive feast: the best culinary recipes and tips Sausage in dough

Even the most unsociable misanthrope sometimes has guests, and he has to organize a treat. What can we say about hospitable people who love to invite people to their home, celebrate birthdays, new years and other holidays that are so beloved by everyone.

The organization of a modern feast is mostly built on three mighty pillars: the Olivier salad, the Herring under a Fur Coat salad and the third “original” salad, the recipe for which the hostess read a week before and passionately waited for hour X to prepare and then surprise the guests . The third salad can be sliced food, sprinkled with pomegranates or caviar on top, or, for example, the “author’s” version of Caesar, laid in layers and sprinkled with grated cheese. Or the sunflower chips, olive dial and grated carrots in the shape of a tiger cub’s face, famous in certain circles. The rest of the dishes are cold cuts, pickles and fruits. And a couple more salads.

Thus, any feast turns into voluntary hard labor. The day before the feast, housewives cook pots of vegetables and eggs for salads; on the holiday itself they wake up early - and the day opens the gates of hell to them. You need to cut, crumble, trim, bowl, lay in layers, mayonnaise, grate, mayonnaise, cut, cut, cut into cubes, strips, rings, mayonnaise, decorate, cut roses from carrots, green onions symbolize the grass on the surface of the compacted lettuce, and we’ll make the sun from grated yolk. So that she could then sit down at the table, not feeling her legs and arms, kitchen slavery, she tried, covered the clearing, had a good drink and did not sleep, the main thing was that the guests were happy.

All this is a hopeless, sad activity, which, for reasons unknown to me, women voluntarily agree to. I will not judge incompatibility, bad taste and other things, so as not to offend 90% of the people reading this. In the end, I sometimes come across wonderful, technologically correct “herrings under a fur coat” and “Olivier” with meat, seasoned with homemade mayonnaise.

This is all bad, if only because it is difficult and boring.

How to organize a feast without much difficulty

1. The most important thing is the compatibility of dishes. The table should have a uniform style, each dish should be in harmony with alcohol and other dishes. You can choose the theme of the feast - for example, a fish festival, where the main emphasis will be on fish dishes. I like to organize holidays in the Russian style - pancakes and various fillings for them, which guests can choose themselves (caviar, pate, hummus, fish, apple jam), snacks - sauerkraut, mushrooms, pickles and tomatoes, alcohol - vodka and mead .

Or, for example, you can choose Italian cuisine, or maybe Japanese with rice noodles as the main course and sashimi for a snack.

2. There must be a main course. This can be portioned meat, baked chicken (or parts - wings, thighs), fish, pasta, pilaf, dolma. Anything. Nourishing, meaty. But a side dish for meat and fish is optional. At feasts there is always a side dish, there is so much delicious that you don’t want to eat potatoes with mushrooms, even though they go so well with meat. In general, let's leave the side dish to everyday life.
3. Let's make a better salad for the main course. There should be a lot of it, and it should be combined with the main dish. It is best if it is a light and fresh vegetable salad with herbs. With the addition of canned red beans, for example. Or if the main dish is pasta with salmon, you can make a salad with arugula, cherry tomatoes, hard cheese and shrimp.

4. Appetizers should also be combined with the main course and alcohol. The simplest option is small canapes of vegetables, fish, sausages, grapes - pinned on a toothpick.

The choice of ingredients “dictates” the alcohol. You can also make mini sandwiches with butter and salmon, with caviar. It will never be superfluous to cut different cheeses, ham, boiled pork.

5. A hearty salad in case guests are not full of the main course. It could be a warm salad, or maybe just Olivier, but with meat, not sausage and homemade mayonnaise. A hearty salad does not necessarily have to go perfectly with the main dish, because... They will eat it separately. But you also need to maintain a uniform style.
6. Sauce, preferably several different ones, so that guests can choose their own dressing. Pomegranate, garlic, cream, red currant sauce, guacamole.
7. Fruits, vegetables, bread.
8. Light dessert. There is nothing worse than eating a piece of fatty cake with cream after a hearty lunch. The ideal dessert is simple small cakes, fruity and light. Or Tyrolean pies.

The main thing is to enjoy the cooking process. So that the holiday is a joy, so as not to get tired. If you feel too lazy to cook, drop everything and go to a restaurant.

Holding a holiday at home is not only joyful, it is also troublesome, and therefore many people prefer to organize a holiday in a restaurant or cafe. Now everything is possible, you can just rent a hall and bring all your prepared equipment, or you can just come visit for your own or family holiday, where everything is inclusive. Of course, this will have an impact on your pocket, but if you take into account the pre-holiday organization of this event in the house, and it is even more painful to think about cleaning the house after the guests leave, there is something to think about. But if you still decide to spend the holiday at home, then the tips and recipes below are for you!

The nature of the reception depends on how and what to serve. If this is a party with the participation of close friends, then you can set the table both before the guests arrive, and all together. At the same time, guests can bring some alcohol with them to a friendly party (having previously agreed with the owner who will bring what). At a friendly party, you can invite people to the table without waiting too long for latecomers (15-20 minutes). If just acquaintances, work colleagues, etc. are invited to visit, then the table should be set before the first guest arrives.

If you have invited guests for a “cup of coffee”, then you can start treating them immediately after the agreed time. Latecomers join as they arrive. At such a party, it is customary to serve sandwiches, dry wine, and vermouth. For dessert, they serve cake, pastries, etc. You can also put fruit on the table. For dessert, you can serve tea with jam, poured into separate small cups. It is customary to serve coffee with liqueur, cognac, rum, and brandy.

Both tea and coffee are served already prepared and poured into cups. In a small company, the party organizer is obliged to inquire about the tastes of each guest and prepare coffee (tea) according to his taste. It would be good to serve tea with lemon, already cut into thin rings, on a separate plate.
The cutlery at such a party includes dessert plates, forks and spoons. Sweets are served in separate spoons. The table can be covered with either a large tablecloth or several separate napkins. Guests at a friendly meeting can be seated on the floor by making a low table (this is especially common at youth gatherings).

At an evening with a large number of guests, dinner should begin with hot dishes (first and second). Usually hot food is served 30-40 minutes after the first guests arrive. During this time, as a rule, all the guests have already gathered, talked a little and are completely hungry.

When serving hot dishes, approach each of the guests from the left side. If there are a large number of people at the table, it is permissible to pass the dish to each other one by one. If the table is large enough, then the same dish should be placed at opposite ends of the table.

Stewed meat or poultry can serve as a hot dish. Hot potatoes must be present on the table (they neutralize the effects of vodka on the body well). Salads, ham, meat, herring, jellied fish, and meatloaf are served with hot dishes. In addition, you can serve hot mushrooms and spaghetti. Before serving hot food, you can offer guests an aperitif, as well as a light snack.

Chilled vodka (never cognac) is served with appetizers. You can also serve dry vermouth or dry white wine. White semi-dry wine is served with fish, poultry, and veal; for duck and goose - dry red wine; for lamb, beef, pork and game - dry red wine or beer; for dessert - red or white semi-sweet or sweet wine; Balsam, rum, cognac, brandy, and liqueurs are served with coffee or tea.

White wines should be served chilled; semi-dry and dry red wines should be at room temperature; sweet and semi-sweet red wines – slightly chilled; vermouth and beer are served cold, and liqueurs and cognacs are served at room temperature.

For white wine, use large glasses with a long stem; for red wine - wide glasses with a short stem. Wine is poured into three quarters of a glass. For cognacs, wide, squat glasses are used, which are filled to a third or a quarter; For vodka and liqueurs, small glasses are used, filling them almost to the brim. When filling glasses or glasses with alcohol, you should remember that it is rude to pour “through your hand.”

After hot dishes, tea, coffee and dessert are served. Dessert can be hot (for example, charlotte) and cold (cake, fruit pie, etc.). Before serving dessert, everything that touched the “hot” part of the dinner is removed from the table.

The host or hostess should not be the first to finish his dish. Wait until the guests do this. It is indecent to serve the next dish on the table while one of the guests has not yet finished the previous one. Guests, in turn, should not force those who have already finished their meal to wait too long.

Soups are served in deep soup bowls.

Ham, ham, boiled pork, and sausages are served sliced. If you decide to serve game to your guests, then you need to cook it in such a way that the meat separates from the bones as easily and freely as possible.

When serving fish to the table, each guest should be given a small plate - especially for the bones.

Salads are served in a large dish with a common spoon, with which the salad is placed on plates.

Along with the crayfish dish, each guest is served a small bowl of clean water for rinsing their fingers.

Red and black caviar are served in special vases or a dish with ready-made sandwiches is immediately placed on the table.

Next to the salt shaker there should be a special spatula, with which you should take the salt (if there is no such spatula, you can use a knife, taking the salt on its tip).

Fruit is served in a fruit bowl. Grapes - in clusters, cherries and cherries - with stems. Watermelon and melon are cut into slices before serving.

Beer is served chilled, poured into beer mugs or glasses. A special cardboard or wooden stand is placed under the glass.

On a note: A palette of delicious colors for salads

By mixing different “paints” you can get many different colors and shades. Of course, the range of possible culinary “colors” is much wider than those indicated here - include all the amazing richness of your unbridled creative imagination.

Red- sweet peppers, tomatoes, pomegranate seeds, cranberries;
burgundy- boiled beets;
pink- beet or cranberry juice;
orange- carrots, carrot juice, tomato paste;
yellow- egg yolk, sweet pepper, corn kernels, saffron-colored rice;
green- greens, sweet peppers, olives, green peas, cucumbers, boiled spinach, pureed through a sieve;
blue- grated egg white or rice, colored with the juice of raw red cabbage;
lilac- grated egg white, colored with raw beet juice;
violet- red cabbage;
white- egg white, radish, radish, potatoes, rice, sour cream, cottage cheese;
black- olives.

According to the pages of the site.

What is the main difference between a regular table and a festive one? Everyone will say: a lot of salads and bright decoration. Let’s also add: some unusual, interesting, “key” hot dish, some kind of “highlight of the program.” Festive hot dishes are an entire art that every housewife should master. When preparing for a holiday, any housewife first thinks about what kind of hot dish she will have for the holiday table, and only then - salads, drinks and so on. It’s advisable to get creative with salads. After all, even the most ordinary salads can sparkle with new colors if you approach them with imagination. The use of new ingredients can change your holiday dish beyond recognition. Recipes for holiday dishes allow you to experiment with products, their combinations and colors. Not only a holiday salad, but also any second dish on the holiday table must be bright. Don’t skimp on unexpected moves, try to combine more ingredients of different colors. Just look at the illustrations of real holiday dishes! The photos of these masterpieces are mesmerizing! Be sure to take into account the experience of culinary specialists who have already prepared dishes for the holiday table. Recipes with photos of their creations can make your task a lot easier.

Delicious holiday dishes do not necessarily mean holiday meat dishes. After all, many people do not eat meat at all, or prefer vegetables and fruits. You cannot deprive these guests of the holiday; make them Lenten holiday dishes, the list of which is also quite large. After all, the main thing here is how to formalize and submit it. Carved vegetables and fruits, original boiled egg and carrot roses, beautiful flowers and real mushroom meadows - your imagination can be limitless.

Of course, no one is canceling meat dishes for the holiday table. They need to pay special attention to try to surprise guests and create a real festive atmosphere. It is the festive meat dishes, together with some special holiday cake, that can become the “highlight of the program”. Birthday dishes require special decoration. Beautiful inscriptions, drawings, figurines, etc. are appropriate here. But the main thing is that these are tasty dishes. You shouldn’t put ordinary snacks on the holiday table. Just as very simple dishes are not suitable for the holiday table. After all, this is a holiday, you need to surprise and delight your guests. Recipes for dishes for the festive table are distinguished by their special taste and special design. Therefore, we advise that when preparing for the holiday, study and prepare those holiday dishes, recipes with photos of which you will find on the website and which you especially like in appearance.

Here are some more “holiday” tips: - take time to decorate the table. It's even very exciting. Guests will appreciate your efforts, and you yourself will be in a great mood. A list of colors of products for decorating dishes will help you:

Red color comes from tomatoes, cranberries, and sweet peppers;

Pink, raspberry – beet, cranberry juice;

Orange - carrots, bell peppers, tomatoes;

White – rice, egg whites, cottage cheese, sour cream;

Lilac, blue - grated egg white, rice, colored with red cabbage juice;

Burgundy – beets;

Yellow – egg yolks, corn, lemon;

Purple - egg whites tinted with red cabbage or red cabbage itself;

You need to decorate salads just before serving, so that the food does not drip and looks fresh and appetizing;

Try to give different colors to different salads;

Dishes on the festive table are served in various options and ways. Original - salads on slices of bread, wrapped in pita bread, in portioned baskets.

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A birthday is a holiday on which you want to provide a hearty meal to all the guests gathered at the table, surprising them with culinary masterpieces prepared with your own hands, and at the same time not leaving all your energy in the kitchen in order to maintain cheerfulness and good mood by the time of the celebration. And here simple birthday salads will come to your aid, the preparation of which will not be difficult, and the result will delight you and your loved ones. To make your holiday tasty and memorable, “Culinary Eden” will help you navigate the choice of suitable salads. ›

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What's New Year without caviar? And any more or less significant holiday is not complete without it! In our country, you probably won’t find a single family that doesn’t have appetizers with red caviar, or at least the same sandwiches, on their table. But red caviar can be served not only on slices of bread and butter! ›

Tender feelings require constant investment of heart strength and good imagination. Otherwise, it will turn out like in the famous poem by Mayakovsky: “The love boat crashed into everyday life”... So that everyday life and everyday life do not eat up the romance with giblets, and feelings remain hot for as long as possible, you need to learn how to organize romantic evenings. The good thing about a real surprise is that it comes suddenly. ›

As often happens in our lives, the best things turn out to be the simplest. Here, for example, sandwiches - what could be simpler, but how to decorate the table! Of course, it’s impossible to imagine any holiday table without a ceremonial dish, the pride of the hostess, on which a lot of time and effort is spent, but you can’t get anywhere without democratic sandwiches either. Sandwiches can be just a lifesaver: grab a piece and start dancing again! ›

If you think that sandwiches on the holiday table are unlikely to surprise anyone today, then we assure you that you are very mistaken. We tried to find for you several simple, tasty, proven recipes for sandwiches for the holiday table using easily accessible ingredients. ›

There is an opinion that it is impossible to prepare Lenten dishes for the holiday table. Well, really, what would a holiday table look like without golden-brown chicken or salads generously flavored with your favorite mayonnaise? We answer: great! Lenten dishes for the holiday table can be prepared in such a way that they look bright and taste in no way inferior to fast food. ›

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