How to decorate a cold in the New Year with your own hands (photo)

Food should not only be tasty and useful, but also beautifully served, originally designed - with such a rule no one will argue, right? That is why many housewives before the festivities deliberate for a long time and seriously, that would cook special, how to decorate the dish. After all, even if the dish did not quite work out, but it is decorated intricately, its appearance will hide all defects in taste.

Ode to the cold

The main dish of the first part of the feast, no doubt, is a chill. He takes a place of honor among cold appetizers, salads and sandwiches, sausage and cheese cuts. But, naturally, you need to know how to cook and how to decorate a cold. The food is present in almost all European cuisines. Brewed it from game, meat of the bird, pig and beef, rabbit, from a fish and even from shrimps.

From the initial set of products and depends on how to decorate the cold, what exactly to put on the bottom of the molds or plates, which should be filled with broth. In passing, we note: if you use pork ears and legs or legs and tail beef, cock meat or turkeys in cooking, enough gelling substances are released into the broth, and it acquires a rich golden yellow color and a special transparency. And then the question of how to decorate the cold is solved very simply: a few pieces of carrots or a couple of twigs of greenery will already give the dish an elegant look.

When using gelatin, you should be careful to inject it into the broth so that the liquid does not become turbid. And the color of the dish will be different: light, transparent. And you have to dream up how to decorate a cold. However, some useful ideas you can learn from this article. Having studied the information below, you will learn a variety of recipes for snacks, figure out which food thickeners are more suitable for. And of course, how to decorate a cold meat or fish.

If on the nose the New Year

New Year's fuss is reflected in everything: and in search of suitable gifts for all members of the family, and on the selection of the festive menu, and on the desire to serve the table in a homely cozy and solemnly elegant. Therefore, the question of how to decorate a cold in the New Year is not at all idle, but requires a special approach.

But first, imagine the recipe of the dish itself. It is prepared from beef. You will need about one and a half kilos of the shin, 500 grams of tenderloin, 2-3 carrots, 2 onions, and two or three garlic cloves, pickled Bulgarian pepper of red color, a few salted cucumbers, bay leaves, fragrant and bitter pepper, salt, fresh sprigs Parsley.

In a large saucepan, put the meat, pour cold water and cook for 6-7 hours on a very small fire. Be sure to remove the foam. When the broth is almost ready, put an onion, carrots, laurel leaves and peppercorns into the pan about an hour before being removed from the fire. Salt to taste.

Remove the pan from the fire, remove the meat and divide into small pieces. Broth the broth.

Now the most important point: how to decorate a cold in the New Year. Garlic squeeze through the press and put on the bottom of the spill plates or vases. On top there must be a layer of meat. Put the sprigs of parsley on it, the circles of carrots and cucumbers, triangles of bell pepper. Fill with filtered slightly cool broth and put it to freeze. Serve the dish in the tanks in which it was poured.

Chill with egg

And how to decorate a cold to the Easter table? The question is also interesting, because you want to observe the traditions and emphasize in the design of dishes the nature of the celebrated holiday. Then use our help.

We will cook the food again from beef. Take 1 kg of pulp and legs, lips and ears - for the cook. Several carrots, 2 onions, 50 grams of parsley root and celery, spices, salt, feathers of green onions. Separately boil hard-boiled 4-5 eggs, but do not keep them in boiling water for more than 5 minutes, so that the yolks have a bright yellow color and do not turn blue (immediately put in cold water, then the shell will be easily cleaned without sticking to the squirrel).

Cook the meat broth, also laying the sliced root, peppercorns and laurel leaves. Minutes for forty before removing from the plate in the pan are added onions and carrots. Then remove the meat, divide into portions. Broth the broth. Eggs cut into slices or slices. Now, in fact, how to decorate the cold: distribute the picturesque products in curly shapes, add the feathers of onion and pour the broth. Set it in the cold to freeze. Before serving, lower the bottom of the molds in hot water, turn over and take out the cold. Cut into slices and bring to the table. This appetizer is well combined with spicy horseradish and mustard.

Picturesque glade

How to properly decorate the cold for the family feast in the spring, to convey the joy of the awakening of nature? That's right, decorate it in a spring floral style!

In a saucepan with cold water, put 2 kg of beef shins, about half a kilogram of meat on a bone, 100 grams of cut parsnips and parsley or celery, 2 carrots cut with straw. Cook for 6 hours, taking off regularly the foam and not allowing a strong boil. About half an hour before the broth is ready, add to it a small handful of peppercorn, a few laurel leaves, an onion, and salt to taste. Remove from heat, take out meat, cool, remove from bones, cut into slices. Broth the broth.

Put on the bottom of the molds flowers of carrot slices, between them - fresh greens of dill or parsley. Then meat. Fill with broth. When the chill solidifies, remove from the molds, shifting it to plates with salad leaves. To the dish you can serve diluted with boiled water vinegar with ground pepper.

Festive fireworks

Continuing to give advice on how to decorate the cold with their own hands, we will dwell on one more original idea. Its essence is as follows. Cook the broth on one of your favorite recipes. Drain the liquid, remove the meat from the bones, spread out the forms or plates. Boil a couple of eggs and a few carrots in the skin.

Now do this: gently prune the squirrel and take out the yolks. Rub all individually on a grater. In the same way, grind the carrots. Sprinkle, crushed, crushed products on a meat base, to get a bright combination. Do not forget about the crushed greenery. And fill the entire composition with a dribbling broth. Here's how to beautifully decorate a cold for a holiday!

For lovers of seafood

As already mentioned, the jelly is made not only from meat, but also from fish. And you can decorate it also very effectively. For cooking, you need 2 kilograms of fatty sturgeon or other valuable fish. The pike also will approach. To her about 100 grams of carrots, as much onions and white roots (parsley), 25-30 grams of gelatin. To taste, put salt, sweet pepper and bay leaf. For decoration you will need green peas, olives or olives without seeds, lemon.

In two liters of water, boil the fish. In the broth immediately put vegetables and spices. Cut the fish into pieces, taking out the bones. How can you decorate the cold so: lay the meat on plates mixed with green peas, carrot starfish, shells "from cuts along olives, scallops from the lobes of lemon. Gelatin prepare according to instructions on the package, pour into broth, strain. Pour the fish and refrigerate.

Forest clearing

Very delicious are cold-assorted, cooked from different types of meat. Here is one of the most popular recipes that fits almost any festive menu. The broth is prepared from a half-kilogram of veal or beef legs and the same number of chicken giblets. It is necessary to take 100 grams of carrots, onions, fragrant peppers and bay leaf. Salt is put to taste. When the meat is cooked, disassemble it into pieces and spread it over the plates. Cut figuratively vegetables: mugs or asterisks - carrots, straws - red bell pepper, rings - olives. Boil several eggs and chop the chrysanthemums. For meat, lay bunches or flower beds of vegetables and eggs with curly twigs of parsley and beads of green peas. Fill with filtered broth. Give the treats to freeze, and carry it to the table - to the joyful surprise of the household!

A little creative

Another recommendation: to freeze the cold take not plates or forms with a smooth bottom, and clear plastic caps from cakes. And when the frozen food is transferred to the dish in which you will put on the table, be sure to place the jelly bottom up. The relief pattern of the lid is imprinted on the jelly surface of the jelly. Here's how to create and submit to all the long-known, familiar and favorite food!