Chocolate Brownie Trifle for New Year Recipe

40 Minute Easy Chocolate Brownie Trifle

Ingredients

• 500ml pot ready-made chilled custard (look for one with real vanilla)
• 100g dark chocolate, broken into pieces
• 400g shop-bought chocolate brownies
• 3 tbsp coffee
• 100ml Irish cream liqueur, plus 1 tbsp extra for soaking the brownies
• 121g bag Maltesers
• 500ml double cream
• 25g icing sugar

Takes 40 min, serves 10-12.

Instructions

1. Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
2. Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
3. Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you’re ready to serve.
4. To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

source: https://www.bbcgoodfood.com/recipes/boozy-brownie-trifle

New Year Dinner Wellington

1 Hour 15 Minute Easy New Year Dinner Wellington

Ingredients

• 1 tbsp oil
• 1 onion, finely chopped
• 6 chicken breasts
• 400g sausagemeat
• small bunch winter herbs (we used rosemary, thyme and sage), chopped
• 100g fresh breadcumbs
• 10 slices prosciutto or parma ham
• 250g jar cranberry sauce
• 2 x 500g blocks all-butter puff pastry
• plain flour, for rolling
• 1 egg, plus 1 yolk
• roast potatoes, vegetables and gravy, to serve (optional)

Takes 1 hour 15 min, serves 8.

Instructions

1. Heat the oil in a pan. Add the onion and cook for 8-10 mins until soft. Tip into a bowl and leave to cool.
2. Cover a chopping board with cling film and place a chicken breast on top. Cover the chicken with more cling film. Use a rolling pin to gently bash the thicker part of the chicken until the whole chicken breast is an even thickness of about ½cm. Repeat with the remaining breasts.
3. Mix the sausagemeat, herbs and breadcrumbs into the cooled onions. On your worktop, make a double layer of cling film, about 30 x 40cm in size. Lay the prosciutto on top, covering as much of the cling film's surface area as possible. Top with the chicken breasts, placing them to fit together (cut into smaller pieces if you need to) and arranging them to completely cover the prosciutto. Season the chicken.
4. Cover the chicken with the sausagemeat mixture, spreading it right to the edges. Stir the cranberry sauce to loosen it, then spread over the sausagemeat. Roll the chicken up tightly from one of the longer sides (using the cling film to help you but keeping the cling film on the outside), encasing the fillings in a spiral inside. The prosciutto should be the outermost layer. Wrap the roulade in a large sheet of cling film and twist at the ends to seal, then freeze for 30 mins.
5. On a floured surface, roll out one block of pastry to the thickness of a £1 coin. Place on a baking tray lined with parchment. Unwrap the chicken roulade and place on top of the pastry. Trim the pastry to a rectangle, leaving 2-3cm all the way around the base of the roulade. Save the off-cuts for decorating the top.
6. Roll out the second piece of pastry to the same thickness as the first. Whisk together the egg and extra yolk and brush a little around the edge of the pastry base. Drape the second piece of pastry over the roulade, moulding it tightly around the meat and pushing out any air pockets. Trim off any excess pastry, leaving a border of about 2cm.
7. Crimp the border with your thumb and forefingers, or use a fork to press around the edge to seal (flour the fork if the pastry begins to stick). Brush the Wellington all over with the egg wash. Use the reserved pastry off-cuts to decorate the Wellington as you like, or score through the top layer with a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. Can be frozen at this stage for up to two months (defrost in the fridge before cooking). When you’re ready to cook, heat oven to 200C/180C fan/gas 6.
8. If you have any egg wash left over, brush the Wellington with a little more just before baking. Cook for 1 hr 15 mins until the pastry is golden and crisp. If you've previously frozen the Wellington, make sure it's cooked through by poking a sharp knife into the centre and checking the tip comes out very hot. Serve with mash or roast potatoes, veg and gravy, if you like. Chicken is much juicier than beef, so have some kitchen paper to hand ready for when you cut into the Wellington.

source: https://www.bbcgoodfood.com/recipes/christmas-dinner-wellington

Easy Chocolate Mousse for New Year Recipe

10 Minute Easy Chocolate Mousse for New Year Recipe

Ingredients

• 150g 70% dark chocolate, plus extra to serve
• 6 egg whites
• 2 tbsp golden caster sugar
• 4 tbsp crème fraîche and grated chocolate, to serve

Takes 10 min, serves 4.

Instructions

1. Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
2. Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

source: https://www.bbcgoodfood.com/recipes/easy-chocolate-mousse

Classic Lobster Bisque for New Year Recipe

Classic Lobster Bisque

• 3 (1 1/4-pound) lobsters (steamed)
• 4 tablespoons butter
• 1/2 cup shallot or onion (chopped)
• 1/2 cup celery (chopped)
• 1/2 cup​ dry sherry, (plus extra for serving)
• 4 cups fish stock (or clam juice)
• 4 cups water
• 2 garlic cloves (pressed)
• 2 bay leaves
• 1/4 cup tomato paste
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• 2 tablespoons fresh tarragon (chopped)

Takes 105 minutes, serves eight people.

1. Gather the ingredients.
2. Ingredients for lobster bisque
3. Twist the claws and tails off of the lobsters.
4. Twist claws
5. Remove and discard the green tomalley and organs from the bodies, reserving the shells.
6. Remove and discard tomalley
7. Remove the meat from the claws and tails, reserving the shells.
8. Remove meat
9. Coarsely chop the lobster meat, transfer to a bowl, and cover and chill until ready to use.
10. Chop lobster meat
11. Chop the lobster shells into smaller pieces.
12. Chop lobster
13. Melt the butter in a Dutch oven or large pot.
14. Melt the butter
15. Add the shallots and celery and cook, stirring often, until softened.
16. Add shallots
17. Add the lobster shells and cook, stirring occasionally, for 5 to 7 minutes, or until lightly browned.
18. Add lobster shells
19. Add the sherry and cook, stirring occasionally, until it almost all has evaporated.
20. Add sherry and cook
21. Stir in the fish broth and water, and add the garlic and bay leaves.
22. Stir in fish broth
23. Cover and bring the mixture to a boil.
24. Cover with lid
25. Reduce the heat to medium-low and simmer for 40 minutes.
26. Reduce heat
27. Pour the mixture through a fine-mesh strainer into a large bowl, discarding the solids. Wipe the pot clean.
28. Strain
29. In the clean pot, whisk together the tomato paste, cornstarch, and 1/2 cup of the lobster broth.
30. Whisk
31. Once the mixture is blended, gradually pour in the remaining broth and whisk until blended.
32. Whisk the sauce
33. Bring to a boil and reduce the heat to medium-low.
34. Bring to a boil
35. Stir in the cream, tarragon, and chopped lobster pieces (reserving a few of the larger pieces for garnish). Season to taste with salt and pepper.
36. Stir in spices
37. Simmer for 5 minutes or until the lobster meat is thoroughly heated.
38. Simmer
39. Ladle the bisque into shallow bowls, top with the reserved lobster pieces, and serve with extra sherry (for stirring into the soup), if desired. 
40. Ladle into bowls
41. How to Steam a Lobster
42. To steam the lobsters, choose a kettle large enough to generously hold them. Add about 1 quart of water mixed with 2 tablespoons salt. The water should be about 2 inches deep. Bring the water to a boil.
43. Add the lobsters, cover, and steam for 12 to 15 minutes, or until the shells are bright red and the antenna pulls out easily.
44. Using a large pair of tongs, remove the lobsters to a large bowl or platter and let cool until they can be handled.

source: https://www.thespruceeats.com/classic-lobster-bisque-recipe-101952

Duck and Pork Terrine for New Year Recipe

This elegant terrine is for a special-occasion lunch or dinner. It does take some time to put all of the ingredients together, but the final result is really worth the effort. Although the recipe calls for you to marinate the duck breast overnight, it will work out fine with only a couple of hours. The terrine is cooked the day before you want to serve it and refrigerated, which gels the meats together and improves the flavor. The terrine also freezes beautifully. Aggregate rating will show here

Serves 8-10

Ingredients:

• 1 whole duck breast
• 3 garlic cloves (divided)
• Kosher salt
• 1/2 cup Madeira or port (divided)
• 1 sprig fresh thyme
• 1 bay leaf
• 2 tablespoons butter
• 2 shallots (finely chopped)
• 2 cups mushrooms, finely chopped
• 2 duck legs
• 1/2 pound chicken livers
• 3/4 pound pork chop (boned and meat cubed)
• 1 pound bacon (divided)
• 2 large eggs
• 1/2 teaspoon dried thyme
• 2 teaspoons freshly ground pepper
• 1/3 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 4 slices dense white bread (crusts removed)
• 2/3 cup milk

Instructions:

1. Gather the ingredients.
2. Remove the skin from the duck breast and discard it. Slice the duck breast into strips 1/4-inch thick.
3. Mince 1 garlic clove and gather it into a pile on your cutting board. Sprinkle 1/4 teaspoon Kosher salt over the garlic. Using the back of a chef's knife, grind the salt into the garlic, forming a paste.
4. Toss the duck breast strips, garlic paste, 1/4 cup of the Madeira or port, fresh thyme, and bay leaf in a bowl. Cover and refrigerate for at least 2 hours or overnight.
5. Melt the butter in a skillet over medium-high heat, and add the chopped shallots. Sauté 3 minutes.
6. Then add the chopped mushrooms and sauté 5 minutes.
7. Stir in the remaining 1/4 cup of Madeira or port, and allow it to cook off. Take the skillet off the heat.
8. Cut the skin off the duck legs, then using a small sharp knife, slice the duck meat off the bone and coarsely chop.
9. Put the chopped duck leg meat, chicken livers, cubed pork chop, 6 ounces bacon, the eggs, 2 garlic cloves, dried thyme, 2 teaspoons black pepper, clove, nutmeg, and ginger in the bowl of a food processor. Pulse several times to chop everything evenly and scrape down the sides of the processor bowl, then puree until smooth. Transfer to a bowl.
10. Combine the bread and milk in a small bowl, until just softened.
11. Then gently work the bread with your fingers into the duck-chicken liver mixture.
12. Heat a little bit of olive oil in a skillet, and fry a small piece of the forcemeat. Taste, and add salt and pepper as needed.
13. Preheat oven to 350 F. Line a loaf pan or terrine with several layers of plastic wrap, allowing for overhang all around.
14. Lay the remaining strips of bacon vertically in the bottom of the loaf pan, leaving the ends to hang over the outside of the pan.
15. Divide the forcemeat into three portions. Using an offset spatula, spread one-third of the forcemeat evenly along the bottom of the terrine.
16. Divide the mushrooms into two portions, and spread one portion over the forcemeat.
17. Lay one-half of the marinated duck strips over the mushrooms.
18. Then spread the second layer of forcemeat over the duck strips.
19. Repeat with the forcemeat, mushrooms, and duck strips two more times. Press down on the terrine to compress.
20. Fold the bacon ends over the top, then fold the hanging plastic wrap over the bacon.
21. Cover again with heavy-duty foil or with the terrine lid. Set the terrine in a roasting pan for the bain-marie just large enough to hold the terrine. Bring a kettle of water to the boil. Put the roasting pan into the oven, then pour the boiling water into the pan so it's halfway up the terrine.
22. Bake 1 1/2 hours, or until the internal temperature reads 140 F.
23. Carefully take the terrine out of the bain-marie and discard the foil. Fold a new large piece of foil four times so it fits on top. Weight the terrine down with a foil-wrapped brick or canned vegetables or fruit, then let it cool 1 hour. Refrigerate overnight.
24. One hour before serving, remove the weight and foil. Loosen the plastic wrap from the top. Run a thin knife around the edges of the terrine. Hold a plate on top of the terrine, then invert the plate so the terrine pops out onto the plate.
25. Carefully remove the plastic wrap. Cut into slices and serve with cornichons or gherkins, Dijon mustard, and sliced baguette.

source: https://www.thespruceeats.com/duck-and-pork-terrine-2313510

Dauphinoise Potatoes for New Year Recipe

60 Minute Easy Dauphinoise potatoes

60 mins Serves 8

Ingredients:

• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large King Edward or Maris Piper potatoes
• 100g grated gruyère cheese (optional)

Rated 5/5 based on 913 customer reviews

Instructions

1. Heat oven to 190C/170C fan/gas 5.
2. Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
3. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
4. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
5. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
6. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
7. Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Cosmopolitan Cocktail for New Year Recipe

5 Minute Easy Cosmopolitan Cocktail

5 mins Serves 1

Ingredients:

• 45ml lemon vodka
• 15ml triple sec
• 30ml cranberry juice
• 10ml lime juice
• ice

For the garnish

• orange zest, or a lime wedge on the rim of the glass.

Rated 4.5/5 based on 511 customer reviews

Instructions

1. Shake ingredients in a cocktail shaker with ice and strain into a cocktail glass.
2. To make the garnish: hold a 3cm round piece of orange zest about 10cm above your cosmo and very carefully wave it over a lit match or lighter flame. Bend the outer edge of the zest in towards the flame so that the orange oils are released, then drop the zest into your drink.

RECIPE TIPS

TWISTS ON THE COSMO

1. Champagne cosmo:

Add a splash of champagne to the finished cocktail, then stir gently and serve.

2. Blue cosmo:

Substitute blue curaçao for triple sec and Ocean Spray white cranberry juice for the usual red. Some blue curaçaos are quite sweet, so you may want to up the lime a little.

3. Tequila cosmo:

Replace the vodka in your usual cosmo with a good quality, 100% blue agave tequila like Ocho or Olmeca Altos.

Millionaire’s Cheesecake for New Year Recipe

35 Minute Easy Millionaire’s Cheesecake

35 mins Serves 10-12

Ingredients:

• 75g butter, melted, plus extra for the tin
• 250g shortbread biscuits
• 250g mascarpone
• 300g full-fat soft cheese
• 50g icing sugar
• 40g cocoa powder
• 300ml double cream
• ½ x 397g can caramel or 200g dulce de leche
• 50g dark chocolate, chopped
• star sprinkles or chocolate stars, to decorate

Rated 4.5/5 based on 981 customer reviews

Method

STEP 1

Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.

STEP 2

Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.

STEP 3

Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.

Rocky Road Cheesecake Pudding Recipe for New Year

50 Minute Easy Rocky Road Cheesecake Pudding

50 mins Serves 10

Ingredients:

• 2 x 200g ready-made chocolate loaf or marble loaf cakes
• 225ml double cream
• 150g dark chocolate, finely chopped
• 2 tbsp golden syrup
• 50g white chocolate
• edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)

For the cheesecake filling

• 2 x 280g tubs full-fat cream cheese
• 200ml double cream
• 75g icing sugar
• 2 tsp vanilla bean paste or extract
• ½ orange, zested

For the rocky road

• 150g dark chocolate
• 75g butter
• 1 tbsp golden syrup
• 75g digestive biscuits
• 25g pretzel pieces
• 50g mini marshmallows

Rated 5/5 based on 921 customer reviews

Method

STEP 1

Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.

STEP 2

Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.

STEP 3

Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted – turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.

STEP 4

Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.

STEP 5

Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).

STEP 6

Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.