20 iconic New Year multinational recipes
Let’s return to the childhood
There is not a single people in the world who would not celebrate the New Year. Even the wild tribes in the Brazilian jungle have their own chronology. When did this countdown of human existence on this beautiful planet begin? And while the clock is ticking — live, work, admire and love, and also enjoy what you have now, what you are in this world, and your loved ones are next to you!
As we dreamed in childhood to grow up as soon as possible, so today we dream with pleasure to return back. It is on New Year’s Eve that memories of childhood take us with special warmth to that distant, sweet space, where the blue sky, the bright sun and snow, are as softly airy as the clouds flying over us.
A cloud and a soft snowdrift are two symbols of childhood on New Year’s Eve. You jump into a snowdrift with a running start and drown in an explosion of snow fluff. And next to her is she, a flushed and laughing girl from the next doorway, with whom you are unrequitedly in love, but every time you comfort yourself with the hope that today, in a new emerging year, she will smile at you.
And from the windows you can hear “A Christmas tree was born in the forest”. Your parents are singing, your neighbors are singing, the whole house is singing! The singing bursts out into the street and merges into one unique symphony of sounds and voices, amusing and bewitching.
Then all the kids pull out sweets, cookies, tangerines from their protruding pockets and begin their boastful feast. And suddenly, among all these orange-tangerine scents, the only charming and surprising appears — the smell of the Alma-Ata aport (apple)! Here’s another thing that separates our childhood from the childhood of other people. The unique aroma of these huge, juicy apples fills everything around, penetrating into the very heart…
And how amazingly our courtyards were designed! All the aromas of the kitchen settled inside, and the children instantly determined who and what would eat today for lunch. And already in the New Year, the whole city was filled with the smells of something boiling, baking, roasting.
And our courtyards were international! Here it is, the Great Assembly of the Peoples of Kazakhstan. And each with its own dish! Kazakhs with besbarmak, Kyrgyz, Uzbeks, Tajiks with their inimitable variations of pilaf, Russians with duck with apples, Ukrainians with dumplings!
Aunt Galya — with her dumplings, Aunt Sabira — with her baursaks, and Aunt Rano — cordially treated her neighbors to pilaf! That’s how we scurried all night from apartment to apartment, from house to house! That was unity!
Our Earth is arranged in an interesting way. Those living in northern latitudes sometimes find it difficult to imagine that the New Year can be celebrated on the beach, pampering yourself with grilled shrimp in the shade of tropical plants.
And people from southern latitudes are drawn to skating, making a snowman and playing snowballs. Amazing! Such a small planet, and there is so much attractive and unknown in it!
And now, when there is still a little time left before the New Year, prepare the oven, wash the stove, check all your “tools” and purchase the necessary products, for those recipes that you have chosen from our book.
Let your dish be the most delicious at the New Year’s table! And we will help!!!
Americans: baked Christmas beef
1. Meet 2 kilos
2. Olive oil 2 tablespoons
3. Onion 4 bulbs
4. Garlic 5 cloves
5. Herbs of Provence 1 teaspoon
6. Beef broth 2 cups
7. Carrot 2—3 pieces
8. Dijon mustard 1 teaspoon
9. Salt to taste
1. Grate the meat with a mixture of olive oil and Provencal herbs
2. Leave at room temperature for 30 minutes
3. Fry the onion, garlic and salt separately in olive oil
4. Transfer the fried vegetables to a deep saucepan.
5. Separately, fry the meat in a pan for 8 minutes.
6. Transfer to a saucepan with vegetables
7. Add beef broth. Boil the contents
8. Cover and place in the oven for 1 hour at 150 C
9. After 1 hour, coarsely chop the carrots, add to the pan and simmer for another 1 hour over low heat
10. Remove the meat and cut across the grain
11. Serve on a platter with carrots
12. For the onion sauce, grind the onion in a blender, add Dijon mustard
13. The sauce can be served separately or poured over the meat before serving.
Bon appetit in the New Year!
Italians — Zampone
1. Pork legs 4 pieces
2. Veal 500 grams
3. Pork broth 4 liters
4. Salt for minced meat 20 grams
5. Nutmeg 1 gram
6. Sugar 1 tablespoon
7. Lemon zest 1 tablespoon
8. Marjoram 2 grams
9. Bay leaf 2 leaves
10. Mustard 1 tablespoon
11. Thyme 1 tablespoon
12. Black pepper, white to taste
13. Broth salt 4 tablespoons