Christmas is usually over before you know it and New Year's Eve is just around the corner. New Year's Eve offers the ideal occasion to pamper yourself once again at the end of the year and let the year come to an enjoyable close. The festive atmosphere among family and friends provides the occasion for a festive 4-course menu, created by the Romantik chefs. Spoil your guests this year with a varied menu that leaves nothing to be desired.
The delicious beef tartar with king prawns and capers from Romantik Hotel Achterdiek can be prepared in just 30 minutes and is the ideal first starter on 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 gherkins | 3 tbsp finely chopped shallots | 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, leave to air in the cold for 3 hours and then run through the fine disc of the meat grinder. Then add the remaining ingredients, mix, taste and season if necessary.
For the tempura batter, sift the wheat flour, add the cornflour and baking powder to a bowl and salt, then mix well. Then add the water, which must be very cold so that afterwards the breading is also cool and fries perfectly, so place 4 to 5 ice cubes in the cold water. Once the water is added to the dry ingredients, stir the mixture exactly 10 times with a chopstick or whisk. The dough is ready when it bubbles 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 fold them through the tempura batter and fry in hot oil.
Devein the prawns and marinate with salt, rosemary, thyme and garlic. Fry in a hot pan with olive oil.
Portion the tartar in a pastry cutter, place the king prawns on top and garnish with the baked caper. Chives, crème fraîche, pomegranate seeds and lamb's lettuce are suitable for further decoration.
The pumpkin salad with caramelised figs, hazelnuts and rabbit fillet from the Romantik Hotel Hornberg provides plenty of variety as the second starter in the New Year's Eve menu.
Ingredients for four people:
6 rabbit fillets | 4 figs | 500gr butternut squash | 30gr brown sugar | 50gr hazelnuts | 1 espresso spoon Dijon mustard | 0.3 dl vinegar | 0.25 dl maple syrup | 0.5 dl sunflower oil | hazelnut oil
Cut the butternut squash 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 device. Then roast the hazelnuts in the oven at 180°C for about 5 minutes and crush them a little. Finally, fry the rabbit fillets in a pan over a medium heat for about 2 minutes per side and season with salt and pepper.
For the dressing, mix the vinegar, Dijon mustard and maple syrup, slowly add the sunflower oil and season with salt and pepper.
To serve, mix the pumpkin with the dressing and place on a plate, then arrange the figs on top. Sprinkle the toasted hazelnuts on top and cut the rabbit fillets into three pieces and place on the plates.
The highlight of the New Year's Eve menu is the main course from Romantik Hotel Campveerse Toren. The grilled sole fillets with parsnips, leeks, hollandaise sauce, truffles and spinach are sure to impress your guests.
Ingredients for 4 people:
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 chantharelle | 1 shallot | 2 leeks | 2 sweet potatoes | 1 parsnip | 1 tablespoon chives
For the hollandaise sauce, heat a chopped shallot, the vinegar, water, peppercorns and bay leaf in a pan and reduce the moisture by half. Strain through a fine sieve and allow to cool to 50°C. Then add the egg yolks, heat and whisk. Add the butter drop by drop, stirring constantly, then season with lemon juice and salt.
Fillet the fillets so that they remain stuck together to make two double fillets. Your fishmonger can also help with this. The fillets should only be grilled for a very short time.
Boil the sweet potatoes, bake them in the oven in a pan with water, butter, salt and pepper and then mash the potatoes. Peel the parsnips, cut them into quarters 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 then cook slowly with butter, a chopped shallot and chives. Wash the young spinach and season with salt, pepper and a little oil. For a particularly festive experience, the spinach can be mixed with some chopped fresh truffle.
The white chocolate parfait successfully rounds off the New Year's Eve menu.
1 egg | 4 egg yolks | 20 g sugar | 40 g Grand Marnier | 100 g white couverture | 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. Then fold in the melted white couverture and 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 and an enjoyable start to the New Year.