The New Year's Eve menu for an enjoyable end to the year
The Christmas days usually go by faster than one would like and then New Year's Eve is just around the corner. New Year's Eve offers the ideal opportunity to spoil yourself once again and let the year come to an enjoyable end. The festive atmosphere among family and friends gives rise to a festive 4-course menu, created by the Romantik chefs. Pamper your guests this year with a varied menu that leaves nothing to be desired.
In just 30 minutes you can prepare the delicious beef tartar with giant shrimp and capers from the Romantik Hotel Achterdiek which is the ideal first starter in the New Year's Eve menu.
Ingredients for 6 people
400 g fillet of beef | 1 egg yolk | 1 tsp paprika powder | 1 tbsp chopped pickles | 3 tbsp shallots finely chopped | 2 tbsp ketchup | 1 clove garlic | 6 king prawns | capers | 80 g wheat flour | 15 g starch flour | 5 g baking powder | 1/4 tsp salt | 180 ml water with 5 ice cubes | Spices: salt, rosemary, pepper, thyme, sage
Cut the meat into coarse strips, let it aerate cold for 3 hours and pass it then through the fine slice of the mincer. Add the remaining ingredients, mix, taste and season if necessary.
For the tempura dough, sieve the wheat flour, add the corn flour and baking powder in a bowl and salt, then mix well. Then add the water, which must be very cold so that the breading is cool and perfectly fried, so put 4 to 5 ice cubes in the cold water. As soon as the water is added to the dry ingredients, stir the mixture exactly 10 times with a chef's stick or whisk. The dough is ready to mix as soon as it blows and there are only a few lumps left - this should be achieved after about 10 to 15 seconds of vigorous stirring. Flour the caper apples and pull them through the tempura dough and fry them in hot oil.
De-arm the shrimps and marinate with salt, rosemary, thyme and garlic. Fry in a hot pan with olive oil.
Portion the tartare in a cookie cutter, prepare the king prawn and garnish with the baked caper. Chives, cream fraiche, pomegranate seeds and lamb's lettuce are suitable for further decoration.
The pumpkin salad with caramelized figs, hazelnuts and rabbit fillet from the Romantik Hotel Hornberg is the second starter in the New Year's Eve menu and provides plenty of variety.
Ingredients for four people
6 rabbit fillets | 4 figs | 500gr Butternut Pumpkin | 30gr brown sugar | 50gr hazelnuts | approx. 1 dl maple dressing | 1 espresso spoon Dijon mustard | 0.3 dl vinegar | 0.25 dl maple syrup | 0.5 dl sunflower oil | some hazelnut oil
Cut the butternut pumpkin into fine strips and mix in a bowl with the maple vinaigrette. Then quarter the figs, sprinkle with brown sugar and caramelise with a flambé machine. Then roast the hazelnuts in the oven at 180°C for about 5 minutes and crush them slightly. Finally, fry the rabbit fillets in the pan over medium heat for about 2 minutes on each side and season with salt and pepper.
For the dressing, mix vinegar, dijon mustard and maple syrup, slowly add sunflower oil and season with salt and pepper.
To serve, mix the pumpkin with the dressing and place on a plate, then spread the figs on top. Sprinkle roasted hazelnuts on top and cut the rabbit fillets into three pieces and spread on the plates.
3rd main course
The highlight of the New Year's Eve menu is the main course from the Romantik Hotel Campveerse Toren. The grilled sole fillets with parsnips, leeks, hollandaise sauce, truffles and spinach will surely convince your guests.
Ingredients for 4 persons
2 pieces sole fillets à 350-400 g | 50 g shallots | 1 dl. white wine vinegar | 1 dl. Water | 10 white peppercorns | 1 bay leaf | 150 g egg yolk | 600 g butter, melted | lemon juice | salt | 200 g Chantarelle | 1 shallot | 2 pieces leeks | 2 sweet potatoes | 1 parsnip | 1 tablespoon chives
For the hollandaise sauce, heat a chopped shallot, vinegar, water, peppercorns and bay leaf in a frying pan and reduce moisture by half. Sieve through a fine sieve and allow to cool to 50°C. Then add the egg yolk, heat and beat with a whisk. Add the butter drop by drop, stirring constantly, then season to taste with lemon juice and salt.
File the fillets so that they remain glued together to obtain two double fillets. Your fishmonger can also help. The fillets should only be grilled for a very short time.
Cook the sweet potatoes, bake in the oven in a pan with water, butter, salt and pepper and then puree the potatoes. Peel and quarter the parsnips and boil them with a little water and butter. Do not use the dark green part of the leek, cut the rest into chinoise. Slowly cook the washed vegetables with salt and pepper. Wash the chanterelles and cook slowly with butter, a chopped shallot and chives. Wash the young spinach and season with salt, pepper and some oil. For a special festive experience, mix the spinach with some chopped fresh truffle.
The white chocolate parfait from the Romantik Hotel Neumühle successfully rounds off the New Year's Eve menu.
1 egg | 4 egg yolks | 20 g sugar | 40 g Grand Marnier | 100 g white chocolate coating | 250 g whipped cream
Beat the egg, egg yolk, sugar and Grand Marnier in a metal bowl until warm, then remove from the heat and beat until the mixture has cooled down. Then fold in the melted white chocolate coating and work in the whipped cream. To serve, pour the parfait into small bowls.
The Romantik Hotels & Restaurants wish you a successful New Year's Eve with the delicious 4-course menu as well as an enjoyable start into the new year.