To delight loved ones with a standout New Year’s Eve menu, five surprisingly simple recipes are offered. These dishes are designed to impress even the most discerning palates while keeping preparation straightforward.
Sometimes simplicity equals success, and that guiding idea shines through the selections below.
Anchovy canape with crab
Ingredients for 4 people: 8 slices of bread, 150 g cream cheese, 8 crab sticks, 70 g semi hard cheese, 16 anchovy fillets.
It can be enjoyed as a savory bite that pairs creamy textures with briny notes. The idea is to build a small, flavor-packed toast that is easy to assemble and visually appealing.
It is prepared like this: Lightly toast the bread. Meanwhile, dice the crab sticks and semi hard cheese into small cubes and mix with the cream cheese. Once the bread is toasted, spread a layer of cream cheese, scatter the crab and cheese mixture, and top with a pair of anchovies. A simple, elegant starter for the holiday table.
Cheerful shrimp
Ingredients for 4 people: 3/4 kg medium shrimp, 3 shallots, 1 glass dry white wine, 1/2 tablespoon hot sauce, 4 tablespoons fried tomatoes, flour, butter, tarragon, bay leaves, parsley, salt.
This dish shines as a festive main or impressive starter, balancing bright seafood flavor with a hint of heat and aromatics.
It is prepared like this: Rinse the shrimp and tails, and keep them ready. Shrimp shells and heads can be simmered to build a light stock. For a quick version, the shells are microwaved with a splash of water for a couple of minutes, then strained. In a microwave-safe bowl, sauté the chopped shallots with two tablespoons of butter on high for about four minutes. Add a tablespoon of flour, then gradually whisk in the reserved broth and white wine. Stir in fried tomatoes, hot sauce, half a bay leaf, tarragon, chopped parsley, and a pinch of salt. Return the bowl to the microwave for a few minutes on high, then add the shrimp, cover with parchment, and cook for another five minutes. Serve the prawns in a bed of the flavorful sauce; this comforting yet refined dish is a holiday favorite, especially with kids who love the seafood flavor profile.
Seafood salad
Ingredients for 4 people: 2-3 legs octopus, 1/2 kg shrimp or crayfish, 1/2 kg shrimp, 1/2 kg tuna, 1/2 kg monkfish, 3 boiled eggs, salad dressing, onion, garlic, bay leaf, parsley, salt. Optional: mussels, red and green peppers, and black olives.
Seafood salad is a crowd-pleasing centerpiece that can be prepared ahead and served chilled, making it ideal for a busy holiday kitchen.
It is prepared like this: Start by cooking octopus in a pot of cold water with a pinch of salt, onion, garlic, bay leaves, and parsley for about 15 minutes from when it begins to boil, then drain and let cool. The broth can be strained and used as a base for a light soup if desired. Shellfish are boiled in salted water for about 10 minutes, cooled, and shelled. The broth set aside earlier is combined with the cooked seafood, ensuring a balanced, not overly liquid mixture. If octopus is bought already cooked, it can be added once chopped. Mix everything thoroughly, transfer to a serving plate, and finish with a vinaigrette that is not too runny. Garnish with the reserved shrimp and sliced or finely chopped boiled eggs. The result is a chilled salpicón-style presentation that looks festive in cocktail glasses or a wide platter.
Rum and chocolate mousse
Ingredients for 4 people: 250 g dark chocolate, 50 g butter, 100 g sugar, 250 g cream, 1 small cup strong coffee, 3 eggs, 6 tablespoons rum, chocolate shavings.
A rich, indulgent dessert that pairs chocolate with a spirited kick, perfect for a celebratory finale.
It is prepared like this: Melt the chocolate in a bain-marie with the butter until smooth, then let it cool a touch. Whisk the yolks with the sugar until foamy. Add the coffee and rum, combining well. Beat the whites to stiff peaks. Fold the cooled chocolate into the yolk mixture, then gently incorporate the whipped cream and beaten egg whites to create a light, airy mousse. Spoon into serving dishes and refrigerate until set. Garnish with chocolate shavings before serving, and enjoy a dessert that many associate with festive memories.
Marron glacé truffles
Ingredients for 4 people: 12 marron glacés, 1 bowl cream, 110 g unsweetened cocoa powder, chocolate chips, brandy, sugar, unsweetened chestnut purée.
These elegant bites prove that holiday sweets can be simple yet sophisticated, offering a velvety texture and a refined chocolate finish.
It is prepared like this: Blend candied chestnuts with three tablespoons of brandy and two tablespoons of chestnut purée until a smooth cream forms. In a separate pan, simmer half the cream with three tablespoons of sugar, stirring constantly until thickened, then cool. When the cream is ready, fold it into the chestnut mixture with the remaining whipped cream and refrigerate for about an hour. Once the paste thickens, roll small portions into balls with a teaspoon, roll them in cocoa powder or chocolate shavings, and refrigerate until serving. Arrange the truffles in small paper cups for an attractive finish that captures the festive spirit.