10 easy recipes to save your New Year's Eve menu

Out of inspiration for your party table? You don't know what to take to uncle Michel? Have you had foie gras, turkey and logs? For these last Dans Ton Canap' tips of the year, I suggest you go to the kitchen with a culinary survival kit.

Because it is not always necessary to overdo it, I offer you 10 simple but eye-popping recipes! From appetizer to dessert, you'll be spoiled for choice to concoct a delicious menu, without the hassle (or ingredients you'll never reuse #lived). Take out your notebook and make your menu!

Fourme d'Ambert toast and pear compote

It's time to leave the chips and peanuts in the cupboard. Going off the beaten track to make a mark is not bad either. And here's something to put you in the mouth with these sweet and savory toasts that throw it!

For 4 people (i.e. 2 toasts per person): 1 conference pear / 20 g of butter / 120 g of Fourme d'Ambert / 1 lemon / 1 grain bread / brown sugar / 4 spice mix / olive oil olive / dill and smoked almonds (optional)

1 – Cut the pear into small dice after having peeled it2 – In a saucepan, melt the butter then add the pears, 1 tbsp of brown sugar, 1 tbsp of 4-spice mix, 1 dash of lemon juice . Stew over low heat until the pear pieces are translucent. Leave to cool3 – Cut slices of seeded bread and lightly brown them in a pan with olive oil.4 – Cut thin slices of Fourme d'Ambert (same size as the slices of bread). Arrange them on the bread. Add the pear compote on top, a few crushed almonds on top, a sprig of fresh dill (if you feel like it). Season and serve immediately.

💡 With a little more quantity and served with a mixed salad, they work very well as a starter too!

👉 Yes you can replace brown sugar with sugar. Yes you can put the slices of bread in the toaster. Don't panic as long as you have the essentials, the recipe will be successful no worries!

Laminated Christmas tree

You know the expression “easy as pie”? Well hello! Here is the very incarnation of the latter with the puff pastry tree recipe that will literally make everyone agree (and without the balls please!)

For 1 Christmas tree: 2 puff pastry sheets / 4 slices of white ham / 150 g of Emmental cheese

1 – Preheat the oven to 180°C2 – Spread a puff pastry on a baking sheet covered with parchment paper3 – Arrange slices of cooked ham on one half and slices of Emmental cheese on the other half4 – Cover with the second pastry puff pastry. Seal the edges by pressing down5 – Using a knife, cut the dough in the shape of a fir tree then make two lines in the center to materialize the trunk. On each side, make slats without separating them from the trunk (you are making the branches!). Then twist each strip6 – Bake for 35 minutes.

👉 Tapenade, pesto, goat and honey, the variations are endless for your tree. And no need to have done applied arts for a top result. In the end, we know where this tree will end up, right?

Sweet potatoes and carrots with maple syrup

A recipe that smells like Canada (all because there is maple syrup)! Yes, I admit it, I'm a bit cliché and at the same time, we should use this sweet nectar from our friends across the Atlantic more often, which really changes the flavors. A simple recipe as a main dish or as a side dish. Here we go !

For 4 people: 1.5 kg of sweet potatoes / 1 kg of carrots / 6 cl of olive oil / 12 cl of maple syrup / 45 g of butter / salt / pepper

1 – Preheat the oven to 200°C2 – Peel and cut the sweet potatoes and carrots into pieces. In a salad bowl, mix them with the olive oil.3 – Spread the vegetables on two baking sheets covered with parchment paper. Season with salt and pepper.4 – Bake for 25 to 30 minutes, until the vegetables are golden brown.5 – Drizzle the vegetables with the maple syrup then bake again for 15 to 20 minutes, until the vegetables are tender and caramelized.6 – Remove from the oven then add pieces of butter. Allow to melt then mix so that the vegetables are well coated.

👉 Ideal accompaniment for a duck breast or with pan-fried mushrooms for a veggie version, this recipe is a must for sure!

Spinach and smoked salmon soufflés

Who said soufflés were complicated to make? Yes, you have to give your wrists a bit to whisk the egg whites (it's seasonal 😉 ) but otherwise, it's within everyone's reach. And as we stay on the theme of holiday meals, I still offer you a recipe with salmon. There, it is said.

For 4 people: 150 gr frozen spinach / 50 gr slice of smoked salmon / 4 eggs / semi-thick fresh cream / 1 untreated yellow lemon / powdered nutmeg / salt / pepper

1 – Preheat the oven to 150°C2 – Cook the spinach in a pan. Season with salt and pepper then drain3 – Cut the smoked salmon into strips. Squeeze the lemon juice4 – Separate the whites from the yolks in two separate bowls. Beat the yolks with 2 tbsp of fresh cream and 1 tbsp of powdered nutmeg. Season with salt and pepper. Beat the egg whites until stiff then gently incorporate them into the yolk/cream mixture. 5 – Add the salmon, spinach and half the lemon juice. Mix6 – Oil the ramekins and pour the preparation into them7 – Place the ramekins in a baking dish filled with water and bake in a bain-marie for 20 minutes.

👉 Do you want to know the secrets of the Institution behind the soufflé? This is enough to arouse your curiosity and your culinary knowledge.

Parpadelle with ham, pepper and lemon zest

What about carbonara pasta for the holidays? Nope! I rectify ! Parpadelles with ham and lemon zest. And right now, we are on another level! It's Silvia who shares her Italian origins with her recipes, each crazier than the next. The proof.

For 4 people: 1 kg of fresh parpadelles / 50 cl of liquid cream / ricotta / 6 slices of cooked ham / 40 g of semi-salted butter / 50 g of parmesan / 1 untreated organic lemon / salt / pepper

1 – Bring a pot of water to a boil2 – Meanwhile, in a large skillet, mix the cream, the butter in pieces, the parmesan, 4 tbsp of ricotta, salt and pepper. Peel the zest from half a lemon directly into the pan. Mix until you get a smooth cream. Add the ham cut into pieces3 – Turn off the heat and cover the sauce to keep it warm4 – When the water comes to a boil, immerse the parpadelles for 6 minutes (preferably al dente cooking)5 – Drain them then incorporate them directly with the sauce6 – Salt, pepper and add parmesan when serving.

👉 Silvia even gives you the recipe to make homemade parpadelles and no need to be over-equipped! Just a little patience and elbow grease but you'll see, it's worth it.

Sage and Orange Roasted Potatoes

Jamie Oliver is one of my favorite chefs. Always with great ideas, easy to make and just delicious, I never get tired of them. So I went to pick up this simple potato recipe that has a direct effect!

For 4 people: 1 kg of potatoes / 1 untreated orange / 1 small bunch of fresh sage / 4 cloves of garlic / olive oil

1 – Preheat the oven to 200°C2 – Peel the potatoes and cut them into 43 – Pre-cook the potatoes in boiling water for 10 minutes then drain them4 – Peel the orange peel into long strips and take the sage leaves5 – In 3 tsp of olive oil, sauté the garlic, sage and orange peel for 30 seconds. Off the heat, add the potatoes and mix everything6 – On a baking sheet covered with parchment paper, spread the mixture and bake for 45 minutes until the potatoes are golden brown.

👉 If you want to try other recipes, I invite you to go to Jamie Oliver's website, it's a gold mine! You just need to read English. 😉

Caramel Vanilla Roasted Pineapple

A variant for this fruit that is generally eaten fresh (or with pizzas, like some CityCrunch columnists whom I will not name). If this recipe seems like a mountain to you, nope! With this roasted pineapple, you will thrill any traditional log, I assure you. And it's easy, very easy!

For 4 people: 1 fresh pineapple (or canned pineapple) / 1 vanilla pod / 100 gr of sugar / 20 cl of water

1 – Preheat the oven to 180°C2 – Peel the pineapple entirely then cut into slices that are neither too thick nor too thin. Arrange them in a baking dish3 – Open the vanilla pod and scrape out the seeds. Reserve them in a bowl4 – In a saucepan, put 10 cl of water and the sugar. Bring to the boil then add the vanilla pod. Stir until you obtain a thick and colored caramel5 – Stop the cooking then add the remaining 10 cl of water and the vanilla seeds6 – Coat the pineapple slices with the vanilla caramel and arrange the pod on top7 – Bake for 10 minutes.

👉 Serve warm with a coconut sorbet, here's a little sunshine on your plates.

Brown chocolate fondant

No more basic chocolate fondants. With this recipe, you will amaze everyone in a few strokes of the spatula. And this is not a joke. Fasten your seat belts, you're going to draw fondant like jaja.

You will need: 3 eggs / 500 g of chestnut cream / 100 g of chocolate / 80 g of semi-salted butter

1 – Preheat the oven to 150°C2 – Melt the chocolate and butter in a bain-marie or in the microwave3 – In a salad bowl, beat the eggs with the chestnut cream then add the chocolate/butter mixture4 – Pour the preparation in a cake tin and bake for 30 minutes.

👉 Serve warm and with custard and you're there!

Gingerbread

Impossible not to slip in a classic of the moment. I don't know about you but growing up, I rediscovered the pleasure of eating a good gingerbread and I admit that it's a delight every time. And then in addition, if it can embalm the house after having proudly cooked it, I say yes!

You will need: 250g honey / 10cl milk / 100g butter / 200g flour / 50g brown sugar / yeast / 1 egg / gingerbread mix / salt

1 – Preheat the oven to 180°C2 – In a saucepan, heat the milk and honey, stirring well3 – Melt the butter in a bain-marie or in the microwave then add it to the hot milk4 – Add the flour slowly, always mixing to avoid lumps5 – Then add 1/2 sachet of yeast (or half a teaspoon of baking soda), the egg and a pinch of salt (if you used yeast)6 – Add 2 tsp of gingerbread mix7 – Pour everything into a cake tin and bake for 45 minutes

👉 If you want to know everything about the origin of gingerbread, from Egypt to Greece or even Asia, this is where the plot is revealed to you!

Hot orange juice with spices

Digestive drink, anti-microbial, anti-blues, here is another way to discover orange juice than when waking up with rusks. Very simple to make, this hot orange juice can easily accompany you all winter long.

For 2 people: 4 oranges / 40 cl of water / 1 small cinnamon stick / fresh ginger / honey (or maple syrup

1 – Grate 2 cm of fresh ginger2 – In a saucepan, heat the water, the ginger, the cinnamon stick. Bring to a simmer then strain3 – Squeeze the oranges and divide the juice into 2 cups4 – Add the cinnamon/ginger mixture then sweeten with honey or maple syrup to your liking.

👉 Concretely, the perfect combo with gingerbread, right? And if you're more into apple juice, here's the hot version here.

And here is this list of 10 easy and delicious recipes to make for the holiday season. And then after all, if it is often a question of sitting around a table, it is above all a very sweet time to be with the people you love. Ok, we're still in CocoTime but you don't need to be 40 at a time. Lots of times is good too. I wish you to take care of yourselves and enjoy as much as possible this end of the year. I find you with great pleasure in 2022. Kisses on you kittens!