The festive table is often a kind of exam for the hostess. To surprise and delight guests, it is necessary not only to prepare delicious and original dishes, as well as skillfully decorate them, but also to set the table beautifully.
Festive table
The mood of the guests and the general atmosphere of the holiday largely depend on the table setting. Therefore, the approach to setting the table and decorating dishes should be very responsible.
To make the table look beautiful and elegant, you need to choose the right tablecloth and napkins. They should be combined with each other, and also be immaculately clean, moderately starchy and carefully ironed. And effectively folded napkins "envelope", "lily" or "rose" become a real decoration of the table.
Flowers and candles create a special atmosphere and festive mood. Flowers should be placed in low vases, and candles in beautiful candlesticks.
Table setting depends on the type of banquet and the range of treats offered to guests. Distinguish between serving for a lunch (hot) table, as well as cold, coffee (or tea) and buffet table (buffet).
Themed parties are in trend today. When the festive menu, the decoration of the room and the table are subordinated to the same idea. For example, you can set the table in the Russian style. For serving, use tablecloths and napkins embroidered with a cross or satin stitch, place candles in stylized wooden or ceramic candlesticks, and serve national dishes in Gzhel or Khokhloma dishes.
Dishes for the festive table
For the festive table, you can prepare a simple, but very tasty old dish of Russian cuisine from veal ear. For him you will need:
- 600 g veal tenderloin;
- 1 head of onion;
- 400 g of potatoes;
- 200 g of carrots;
- 400 g of turnips;
- 40 g rye crackers;
- 220 g sour cream;
- 2-3 cloves of garlic;
- 2 bay leaves;
- 10 peas of allspice;
- 400 ml of meat broth;
- 100 g of butter;
- vegetable oil;
- salt.
Wash the veal, dry and cut into about 30 g pieces, then cover with cling film and beat with a wooden mallet. Salt, place in a bowl, cover it with a lid and let the meat brew for a while. 20-30 minutes will be enough.
Peel the onions, cut into strips and fry in vegetable oil.
Pour melted butter into fireproof pots or a wide-bottomed saucepan, add bay leaves and peppercorns, then veal. Sprinkle the meat on top with fried onions and grated rye bread crumbs.
Veal earloaf is served either in pots or on plates along with fresh tomatoes, cucumbers and green salad.
Wash potatoes, carrots and turnips thoroughly under running water, peel, cut into slices and place in pots. Pour everything with meat broth, salt, close the lid and place in an oven preheated to 180 ° C. Simmer for about an hour. Before the end of cooking, add sour cream with crushed garlic cloves to the pots.
Red dry wine goes well with veal ear.
For dessert, you can serve apple casserole with nuts. To prepare it, you need to take:
- 1 large sweet and sour apple;
- 2 eggs;
- 100-120 g of cottage cheese;
- 2 tbsp. l. Sahara;
- 2 tsp starch;
- 2 tsp icing sugar;
- 1 tsp grated lemon zest;
- 1 tbsp. l. lemon juice;
- 2 tbsp. l. chopped walnuts;
- 1 tbsp. l. pistachios;
- butter.
Separate the whites from the yolks. Beat the whites, gradually adding 1 tablespoon of sugar. Put the yolks in a bowl and rub thoroughly with cottage cheese, starch, powdered sugar and lemon zest.
Heat the oven to 200 ° C.
Brush a small baking dish with butter and sprinkle with the remaining granulated sugar.
Peel the apple, cut into thin slices and sprinkle with lemon juice.
Carefully add the whipped egg whites into the curd-yolk mass. Then place it in a mold and flatten it. Fan the apple slices on top, lightly pressing them into the curd layer, then sprinkle with chopped walnut kernels and pistachios.
Cook the casserole in the oven for 20-30 minutes, serve hot.
