最も高価な新年のテーブルは 2,000 ドルです!!!

最も高価な新年のテーブルは 2,000 ドルです!!!

Hello everyone. New Year’s is just around the corner, so as is my tradition, I’m planning the most expensive New Year’s table possible, no matter the budget. We’re heading to the supermarket to put together our holiday basket. First, we’ll stop by the fish section. We’re looking for a fish called turbot. Its flat body is covered in spines. They’ve packaged it for us. We ‘ll add it to the cart. Next, we’ll buy some rare mantis shrimp. We were very lucky to find them at the supermarket, as this species isn’t farmed, but rather caught in the ocean. We’ll add a large quantity to the cart. We also bought a small octopus. Fresh squid, which is 10 times more expensive than frozen, is also in the cart. Of course, an expensive New Year’s table wouldn’t be complete without oysters. The last thing we bought in the fish section was a salmon fillet. In the meat section, we picked up the most expensive item: rack of lamb. We also grabbed a jar of red caviar, quail carcasses, a turkey leg, dried truffles, morel mushrooms, dried chili peppers, fermented black garlic, peeled garlic, and a whole box of rosemary. Baby carrots, baby peppers, red currants, cherry tomatoes, thyme, chives, baby potatoes and sweet potatoes, edible chestnuts, dried chanterelle mushrooms, orange chips, boiled beets, a whole box of oranges, and three boxes of pomegranates. A pack of lemons, onions, leeks, and some herbs were also included. Two avocados, canned artichokes, Brie cheese, milk, cream, butter, three packages of cream cheese, the most expensive truffle mayonnaise, the most expensive mustard, soy sauce, sesame oil, hot sauce, oyster sauce, a tin of tomato paste, walnuts, and flour. And finally, we head to the liquor department. We’ll buy the most beautiful bottle of red wine. We’ll use it for the sauce. For the recipes, we’ll also need dry white wine, a bottle of expensive champagne, and a three-liter bottle of whiskey on a coaster. That’s it, with this set of ingredients, we head to the kitchen. This isn’t everything, just what we could find in the store. The most expensive and exclusive products are in this thermos. Let’s open it. The first thing we see are sea urchins. They’re very expensive. There should be caviar inside them. The next delicacy is the claws of a huge king crab. I also ordered this lobster. A classic for a luxurious feast. Next came foie gras. Very fatty and expensive duck liver. Next came a package of tuna. I also bought a can of real black sturgeon caviar. Butter made from buffalo milk. 2 grams of the most expensive spice in the world. Saffron, a jar of truffle paste, natural vanilla pods, mega-expensive white truffle oil, boiled crayfish. And the last, most unusual fish, the lionfish. I bought three of them, and from their appearance it’s already clear that they’re poisonous, but at the same time, edible, since the poison is only in their sharp edges. The meat itself is safe. I also noticed a hole in the back. Apparently, it was shot by an underwater hunter. Now we have all the necessary ingredients. Their total cost was exactly $2,000. Let’s start with the meat. I’ll divide the entire rack of lamb into exactly two parts. So, the first marinade will be dry. Add salt, black pepper, paprika, dried ginger for a New Year’s aroma, also cinnamon, nutmeg and finely grate 11 cloves of garlic. Also rosemary and thyme. Mix well so that the spices are distributed. Done. Now move on to the second wet marinade. Grate the aromatic orange zest and squeeze out the orange juice. Also chili pepper threads . Nutmeg. Grate fresh ginger. Add sesame oil, pomegranate sauce and soy sauce instead of salt. Mix well. Mix the meat with the marinade. Done. After 5 hours, you can turn on the electric grill. We will fry the lamb in buffalo oil. This will give an unusual creamy aroma. You can place the meat on the grill. After 5 minutes, turn it over. And fry for another 5 minutes. That’s it, the first batch of meat is ready. Let’s continue roasting the remaining rack of lamb. It’s done. And to present it beautifully, we’ll unwrap a lot of rosemary. We made a super-fragrant Christmas tree out of it. I think it looks perfect. Now we can hang pieces of meat on it like toys. It’s done. Beautiful, but still not quite festive enough. So, let’s take the baby potatoes and cut them into rounds. Then, place them on the grill grate of the electric grill. We need to fry them until they’re nicely charred. Done. Let’s continue decorating the tree. It’s already prettier, but it’s missing some red, so let’s add some cherry tomatoes. Now it’s very pretty. One last detail remains. Take the quail and place it on the grill. Simply salt it and turn it over. Press it down with a board to increase the crust and place the quail on the grill as the top and the top of the tree. That’s it. Now the meat on the New Year’s table will look as festive as possible. Now let’s move on to the seafood. It will be cooked in sauce, so add a can of tomato paste, one and a half cans of broth, hot sauce, soy sauce, oyster sauce, fish sauce, and chili pepper to the pan. Finally, add the juice of one lemon and put the pan on the stove. The octopus takes the longest to cook, so we simmer it in the sauce for a full hour. The lobster goes in the pot next, needing 20 minutes to cook. The king crab claws are already boiled, so they’ll only need 7 minutes to cook. We’ve got some fresh squid left over. We pull out the tentacles, remove the strange plastic bones, and discard the guts. Then, drop them into boiling water. After 40 seconds, we take them out and easily peel off the red membrane from the outside. Now, we add the cleaned squid to the spicy tomato sauce. They only need a minute to cook. Now it’s time to remove all the seafood from the sauce to prevent overcooking. Add brown sugar to the pot and simmer the sauce until it thickens. Done. Pour it onto the bottom tier of a huge three-tiered rack. Place the lobster in the sauce. We turn the king crab claws over and lay them out. We turn them over again and drop the octopus straight into the sauce. And now for the last thing about the squid collar. That’s it, the first tier is filled. We’ll put a lot of crushed ice on the second tier, because the sea urchins will be on it. But first, we need to trim the spines off of them so no one gets pricked during the meal. So, we turn the urchin over and remove its mouth. Then we rinse the urchin’s insides under running water. All that’s left is the caviar. But this is where I was very disappointed, because the caviar should be a rich orange, and here it’s kind of faded. They sold me dead urchins for a fortune, so we’ll just throw them away. For the second tier, we’ll shuck the oysters and lay them out on the ice. We’ll also arrange some lemon wedges nearby. The second tier is filled. For the final, third tier, we need the poisonous lionfish. Cut off all the poisonous spines. Then remove the fillets. Remove the ribs and skin. This will give you six boneless fillets. Cut them into cubes for the tartare and place them in a bowl. The second type of tartare will be made with salmon, so trim off the fat. Cut off the desired piece and also cut it into cubes for the tartare. Place it in a bowl. The last, third tartare will be made with tuna. The cutting here is identical. All that remains is to make the tartare dressing. We need lemon zest, chives, regular onion, whole-grain mustard, three teaspoons of chili pepper, aromatic white truffle oil, soy sauce, a teaspoon of honey, salt, and avocado oil. Mix well and dress the tartare. Done. We serve the tartare on the third tier beautifully, using a culinary ring. And finally, garnish it all with black caviar. Spread cream cheese on a toasted baguette and place it next to the tartare. That’s it. Three tiers of seafood delicacies are ready. I think it looks incredibly cool. Now on to the appetizers, namely, profiteroles with foie gras pâté. Press the profiterole dough onto a baking sheet and cut with scissors. You need to fill the entire baking sheet. Done. Place in the oven. The profiteroles are ready. Now we need to hollow them out. To do this, cut off the top of each profiterole with a knife and remove the core with your fingers. Continue. Now let’s make the foie gras pâté itself. Cut the goose liver into slices. We also need onions and leeks. Finely chop them. Done. Place the butter and white truffle oil in a frying pan. First, fry the onion. Next, the fogra. A lot of fat will be released from it. All that’s left is to flambé it. Add the whiskey to the pan and set it on fire. The alcohol will burn off, but the whiskey flavor remains. You can remove it from the stove and place the contents in a narrow container. Add salt, freshly ground pepper, and sugar. Then , blend the mixture thoroughly with an immersion blender. The pâté is hot and runny now, so let it cool thoroughly. Then, fill the profiteroles. Done. Let’s make the berry sauce. Place the red currants in a blender. Add sugar and salt. Roll the lemon and orange on the table to break up the structure inside, and cut them in half. Squeeze out the juice. For a richer flavor, add red wine to the sauce. Open it and pour it over the berries. Blend all the ingredients in a blender. Pour the sauce into a saucepan. Let it simmer until it thickens. All that’s left to do is strain the sauce through a sieve. Make sure the currant seeds aren’t left in the sauce. Pour the berry sauce over the foie gras pâté and return the caps to their places. Serve the appetizer on a beautiful three-tiered platter. It’s beautiful, but that’s not all. We need to caramelize the pear. To do this, cut it into small slices. Pour a generous amount of cane sugar into the pan. Once it’s caramelized, add the pear. Stir until you have a perfectly caramelized pear. Decorate the profiteroles with it. Now the appetizer for the New Year’s table is ready. Next up is the baked turbot. Arrange the artichokes, baby carrots, baby peppers, morels, shallots, and black garlic on the baking sheet. It was kept for four weeks at low temperatures and high humidity, which is why it darkened and acquired the taste of my mother. On a baking sheet. Also, add sprigs of thyme, truffle oil, dry white wine, and broth. All that’s left is salt and pepper. Place our hefty turbot on top and make three slits. Now we need melted butter and truffle paste. Also, add plenty of salt and stir. Pour this aromatic mixture over the fish. Spread it with a brush. Add lemon slices and bake in the oven. After 40 minutes, everything is ready. Transfer the fish to a large tray. Arrange the vegetables that were baked with the fish around it. Fresh lemon and garnish with red caviar. A little rosemary. And the main fish dish for the New Year’s table is ready. Let’s move on to the salads, starting with the caviar one. The first thing you need to do is salt the remaining salmon. I add dill for flavor and rub it into the fish. Cover with plastic wrap and wait. After salting, rinse off excess salt and herbs from the surface of the salmon. Cut the salmon into slices and immediately remove the skin. Done. But we need cubes. The next component of the salad is baked sweet potato. Peel it and cut it into cubes. Next, boiled eggs. Just grate them. Done. Ripe avocado. Cut into large pieces. Open and remove the canned artichokes. Cut each piece into four pieces. We will also boil mantis shrimp for the salad, literally 4 minutes and place them on a board. Boiled crayfish nearby. Peel the tails and put them in a bowl. It is easier to clean mantis shrimp with scissors. We take the meat out and put it in a bowl. We take out everything edible from the crustaceans. In the end, we got a small amount, but nevertheless, all the ingredients for the salad are collected. We place a culinary ring on a plate, put sweet potato on the bottom, truffle mayonnaise, a layer of avocado, mantis shrimp meat, crayfish meat, more truffle mayonnaise. A boiled egg. More mayonnaise. Lightly salted salmon. A layer of artichokes. Another egg. Mayonnaise. And at the very end, for decoration, we use a whole jar of red caviar. You can lift the culinary ring. That’s it, the caviar salad is ready. I think it turned out very beautiful. Next, we’ll make the pomegranate salad. For it, you need to bake a turkey leg. Sprinkle it with salt. Turn it over and season the other side. Add chili pepper, pomegranate sauce, orange juice, thyme sprigs, and orange slices. That’s it. Wrap the drumstick in foil and bake in the oven for 2-12 hours. Once done, unwrap the foil. The drumstick is golden brown. Remove the skin and tear off the pieces of meat. We tear them into fibers. We got a lot of meat from one leg. Now let’s peel a ripe pomegranate. Add the salad. The next ingredient is edible chestnuts. Pour boiling water over them for 2 hours. After that, their skin becomes soft and you can make cuts in it. Done. You need to do this with each chestnut. Transfer them to a baking sheet and bake in the oven. The chestnuts are ready. All that remains is to remove the shell. It’s quite simple. Inside is the soft part, and that’s what’s edible. Continue peeling. Chop the chestnuts and discard the salad. You will also need walnuts. Chop them with a knife. And add to the bowl. Truffle mayonnaise will be used as a dressing. You will need a whole jar. Also garlic, pepper, and salt. All that remains is to mix. Transfer the salad to a bowl with cling film. Tamp it down well with a spoon. Cover with plastic wrap and arrange the salad on a plate in the shape of a hemisphere. To serve, cut out a small piece. Place a pomegranate stem on top and use grated beetroot to imitate pomegranate peel. Done. To imitate the white membranes, spread mayonnaise and glue plenty of pomegranate seeds to it. The pomegranate salad is ready. For a side dish, we’ll make a mushroom variation of the pitivier pie. Prepare the mushrooms, specifically morels and chanterelles. Soak them in water. After an hour, squeeze out excess water and fry in butter. Done. Add plenty of fresh spinach and fry until it reduces in volume. Fry the shallots as well. Add heavy cream to combine all the ingredients into a single mass. Add pepper, salt, rosemary, thyme, and truffle paste for flavor. and dried truffle. Remove the pan from the stove. To complete the pie filling, all that’s left is to add the brie cheese. Unwrap it and cut it into cubes. Add the filling and mix. Transfer all the filling to a bowl lined with cling film. Cover and refrigerate. Then transfer the filling to a piece of puff pastry. Remove the film. Brush the dough with egg and top with a second layer of dough. Smooth out all the folds. Remove any excess dough. Fold the edge up beautifully. Brush the pie with egg. Make a small hole in the center and use a razor blade to make thin cuts that will form a pattern after baking. Place in the oven. Remove from the oven after 1 hour. The mushroom pie is ready. And for dessert, we’ll make a vanilla-poppy seed roll. We use saffron to tint the dough yellow. Beat two eggs. Add brown sugar and sour cream. Add salt and baking soda. Add vanilla extract and stir the liquid part of the dough. Add yeast to the flour and rub the flour with butter by hand. Add the remaining liquid part and knead the dough. It’s ready. Place it on parchment and roll it out with a rolling pin. For the first filling, put the cream cheese in a bowl. Grate the zest of one orange, caramelize the pear and, finally, the natural vanilla pods. Remove them from the flask. It’s a very aromatic thing. We need three pods in total. Tear the vanilla pods lengthwise, as the most fragrant part is inside. Scrape it off with a knife. This amount is enough to fill the entire kitchen with the aroma of vanilla. Add to the filling. All that’s left is to add sugar and starch. Stir. The creamy vanilla-pear filling is ready. Spread it on the dough. For the second filling, soak the dried poppy seeds in hot milk and leave for 3 hours. Then strain through a sieve and put in a blender. Add half a jar of honey. You can turn on the blender. The poppy seeds will be crushed, and they will be much more pleasant to eat. Place the poppy seed filling next to the creamy filling. Fold the dough on all sides and fold in half. Transfer the roll to the pan and remove the unnecessary parchment. Bake. Remove from the oven. Our festive dessert is almost ready. All that remains is to decorate. Pour powdered sugar into a bowl and squeeze lemon juice through a sieve. All that remains is to mix everything together. You will get a thick white glaze. Cover our roll with it. Decorate with orange chips, rosemary sprigs, currants, and sticks. Cinnamon. That’s it, the New Year’s poppy seed roll is ready. All that’s left is to make the non-alcoholic mulled wine. For this, I’ll need a juicer, three boxes of pomegranates, and one box of oranges. Let’s start with the pomegranate. Cut it in half. Now I’ll squeeze the juice out of all these seeds in just one movement. Simply place the fruit under the press. Place a container underneath and press the lever. That’s it, we’ve squeezed out almost all the juice. This fruit press is a really addictive thing. It’s a real stress reliever. Once the glass is filled with pomegranate juice, pour it into a larger container. We juice the oranges in the same way. So, we need to extract juice from every fruit on the table. Done. Take the juice and head to the stove. Pour it into the pan. Add the orange zest, lemon zest, and five sachets of mulled wine spices in total. Add the vanilla bean casings and honey. Heat everything for 20 minutes without bringing it to a boil. This will preserve the maximum aroma. You can take all the spices back out. They’ve already released their flavor. The non-alcoholic mulled wine is ready. For a beautiful presentation, we bought a dispenser jar. Carefully pour our drink into it. We’ll also add a sprig of rosemary and orange slices. Close the jar. Now our mulled wine looks as festive as possible. It ‘s time to lay out all the dishes on the New Year’s table. The most expensive New Year’s table, costing $2,000, is finally set. We spent a lot of time preparing it and put our heart and soul into it. Tell us in the comments which of these you’d like to eat first. It’s finally time to taste each dish. We’ll start with the lamb rind. The dry marinade is delicious and clearly brings a New Year’s spirit. Let’s try a piece of lamb with the second marinade. It’s even more festive and citrusy. I like it. Next, we’ll try the lobster. We take the meat out and dip it in the spicy sauce. It’s delicious. Now let’s try the king crab claws. Just look at how much meat is inside. The crab turned out even tastier than the lobster. Let’s try the octopus. It turned out very soft and much tastier than just boiled in water. Next up, fresh squid. Frozen squid is usually tasteless, but this one has a really rich flavor. We move on to the second tier with oysters. A fresh oyster with the scent of the sea. Delicious. Finally, the third tier with a set of fish tartares. First, we’ll try the salmon with black caviar. A classic fish tartar. It’s delicious. Now we have to try the remaining two. First, the tuna. Not bad, but not as good as the salmon. And now the fun part. Fish tartare “Lion.” I’m shocked. This tartare turned out to be the most delicious. Let’s try the profiteroles with foie gras pâté. Yes, the goose liver pâté is definitely the most delicious of them all. Let’s move on to the pomegranate salad. Yes, turkey and pomegranate are a perfect match, especially with truffle mayonnaise. Let’s try the caviar salad. It’s even more delicious and richer in flavor than the previous one. It’s time to try the baked turbot with caviar. I want to try it with black garlic. Delicious. Black garlic has a very unique flavor, unlike anything else. For a side dish, we’ll try the mushroom pie Pithivier. A very powerful flavor of truffles and other wild mushrooms with Brie cheese. The only thing left to try is the New Year’s poppy seed roll. This is, without a doubt, the most delicious dish on the table and, perhaps, one of the most delicious desserts I’ve ever made. And to top it all off, you can sing it all off with non-alcoholic mulled wine and freshly squeezed juices. This is the best non-alcoholic mulled wine I’ve ever had. The most natural flavor. I hope each of you has an even better holiday table than this one. Happy New Year and Merry Christmas to everyone. Bye, everyone.

Всем привет. Сегодня я приготовлю самый дорогой новогодний стол стоимостью $2000! На столе будет стоять елка из стейков, 3 этажа морепродуктов (омары, королевский краб, целый осьминог, устрицы ,набор из 3-х рыбных тартаров (лосось ,тунец ,рыба лев с ядовитыми шипами с осетровой икрой ) запеченная рыба калкан с трюфелем украшенная красной икрой, икорный салат c креветкой богомола, раками и красной икрой .салат в виде граната, пирог с грибами сморчками ,лисичками и трюфелем , рождественский кекс со сливочной начинкой и натуральной ванилью. Много элитного алкоголя и глинтвейн из свежевыжатого сока граната и апельсина.
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