perfect, but how to eat them like this. well, they need to be opened, but opened. and yes, carefully. i will open that we will check that bon appetit. what a delicious porridge with pieces of pork is another piece of today. i always told everyone that the most unusual new year's dish in my life. this is a herring under a fur coat, especially the first time i ate. well , i think there's a new winner today. you know, a new recipe for me is like a gift, especially on the eve of the new year. you gave me the recipe. and i have also have something for you. well, what is the real gordon's secret. wow, straight from russia. thank you, too. and we're not just

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the house to attract to the new year. new adventure journey. this year has been very exciting for us. the next one will be even brighter, happy new year to you , friends, health, happiness.

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of the first of january we always celebrate in a special way , including in terms of recipes. today i offer you, as always, a few ideas that, in my opinion, can be not only tasty and beautiful, but also energy-saving. well, for example, dessert, this is my cherry juice. that is, i thawed a pack of cherries and collected the juice that was there during defrosting. and i also add a little powdered sugar here as it should be from the sting. in principle, i don’t want my

dessert to be, uh, sugary, and i want it to be light, so here is such a dessert spoon of powdered sugar for this amount of juice here. i have 250 ml, that is, i bring a glass of cherry juice to a boil. maybe you need to hold it on the fire for a little more here, i have sparkling wine, sparkling wine, i need to take the wine too absolutely anything. by the way, if you want something sweeter, you can take semi-sweet. if you like the taste well, the most important thing, in my opinion, is that you really suit oh, it's almost new year, that you are satisfied, but the taste of this wine and that it combines in its aroma with cherries. that's why i have e dry i have brrd. sparkling is a glade, here i have e juice, which i brought to a boil, did not boil, so that nothing would boil away here. i

have six leaves of gelatin. and you can take gelatin. eh, in powder it doesn't matter. the most important, so that it is the convenient one that you are used to using. in general, it seems to me that such desserts are a for the new year. they're very appropriate some jelly pluses, or maybe, uh, you know, something like uh cream ice cream, because they usually require cakes, of course. well, if you want, then why not, but it does not require much more time. and in general, efforts here. i add. while it's still warm. i add start adding sparkling wine slowly. i need half a bottle, that is, there are 300 small bottles. you can immediately small bottle open half a bottle such 350 ml. the color, what a fashionable, but beautiful color, too strong, we don’t need to mix it all, because, uh, our task is to preserve not

only the aroma of sparkling wine, but also so that some bubbles still remain. look, gelatin. you see, this is how gelatin should become, if you use sheet gelatin, as a rule, it needs to be soaked so that the effect is certain, if you use gelatin in powder, it is not necessary to soak it, that is, you can simply, but immediately add it to this warm well, the basis for be sure to get wet to remove excess water. why do we need water in our beautiful cherry sparkling? jelly is true, we don’t need water, so i got wet and squeezed it out on a paper towel. and we add. gently, stirring all our leaves, in general, you need to carefully read the instructions on the package for using gelatin, because gelatin. you know, after all, there are a

lot of manufacturers now. there are some nuances. everyone made sure that everything was well dissolved with us. already prepared. here such molds are poured. sparkling wine with cherries is, of course, a dessert for adults. naturally, but because here, and there is not much alcohol, but it does not go anywhere, that is, alcohol remains here, but we did not boil it. naturally. uh, our clearing with cherry juice to keep these bubbles sparkling, so alcohol, of course, will make festive dishes here on the spot. you want

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chicken on the new year's table, i think this is quite traditional. well, of course, we sometimes cook ducks, bake lamb shoulder blades or some pork knuckles, but chicken is such a simple story, but at the same time, in my opinion, you shouldn’t underestimate it, because chicken can be very festive, but the most most importantly, she is really perfect in cooking for simplicity and effect, uh, the amount of effort expended and then the wow effect due to the ingredients that we will add. and, of course, due to how high-quality your chicken is. here i use a chicken carcass, loop, first, it is a pure product. this is a product. uh, rich in vitamins. this is a product that can completely replace fatty meat. well, even without gmos, that is, without any additives that we do not need. i always pay attention to it. and fresh, look how beautiful. and what a wonderful form, well, in general , petinka has a wide range. and there are, uh,

there are different chicken breasts, there are, wings, thighs already minced chicken is ready, but for today i'm interested in just such a carcass. so the cannon. she's already, uh, completely ready. that is, i did it a little more, but refreshed dried with water. and now she is waiting for how we will season her, i offer three cloves of garlic. half a teaspoon of salt, fresh rosemary two sticks of rosemary. because rosemary is very bright and so that it does not outweigh with it all the other aromas and four sticks, thyme, thyme is more gentle. now i’ll add a little parsley and butter here, beat a tablespoon of butter. here it turns out, look, a

luxurious thing that i ’ll add a little pepper to us here is also so lightning fast. yes, absolutely filling. you know she's on the same side lightning fast on the other side. you know, she is so effective, namely from the point of view. and that there are both flavors and butter here. butter will not only help to make, uh, juicier, meat, golden more golden crust, but it will also help to give this creamy taste here too. i add. and dzhemmaheev, in general, i want to tell you, and dzhemmaheev is made from berries from fruits. a large line is a great choice, but most importantly, berries and fruits are very carefully processed in the manufacture of this jam.

look at what pieces are here, and i add two tablespoons of orange zest to this dressing and this jam he has an idea. flax consistency and he saw himself well in pies, and uh, you know, in such ones, it’s not strange, it will make the filling of such a chicken more interesting and bright for real, orange, and for real and new year’s it’s like ours . hey, i'm taking minced meat. a form in this form can already be done right away and i still need one orange to serve. let's cut it right away with such slices along with the peel. so now we can say that i'm ready ready to take it this way look and start stuffing our

bird lubricate it properly inside, because due to the fact that the oil will melt all these juices will be absorbed into the flesh, the chicken and from the inside and outside we send the chicken inside now to make it possible to get under the skin. here you need not stand on ceremony with the chicken, but at the same time, of course, try not to tear the skin so that all this juiciness is preserved exactly where we have it. this is the meat so natural. the more you and i

fill the chicken, the tastier it will be, so we are not in a hurry here. the fact is that after all, a day can be done a little in the evening, you can absolutely do it in the morning on 31, saving time. most importantly, it seems to me that it’s still delicious when it’s piping hot, so it’s better to put it in the oven directly. well, there an hour before the bottom. chi is usually baked for about an hour. here , too, we need like this. here. i see they free us as much as possible, well, of course , the breast, as a rule, such a place is the driest chickens, so we need more here.

that's how to stuff our wonderful stuffing. and, of course, it is desirable to have all the filling, and distribute it so that nothing remains. well, look, almost, but almost we can say that everything is ready. the only thing is that in order to get such an elegant glaze, i take a couple more spoons. orange jam and rub. chicken from all sides, he 's a crust, yes, caramel. yes, of course, and the color will be more elegant, such a crust will be caramel. so grated a little pepper salt. the remaining oranges a couple of sprigs

of rosemary this is so that the sauce is also fragrant and then we turn the film over in this way. pepper and more jam. well, now the temperature is 180 degrees. and until ready, and the secret is to put the chicken exactly breast down, then all the juice will run on the breast, and it will be even more tender 180 degrees, as i said.

up and down mode, while the chicken is baking, the iron hardens to make risotto. i take a heavy saucepan. the main thing is that it be deep and with a heavy bottom with such yes thick and that's why you and i make a wonderful risotto. you and i take butter, this butter is delicious, and with this amazing creamy taste. i just love this oil in any form and add it to porridge and sandwiches and make it, for example, french olandes sauce or italian rhizota. milk for making this oil comes from the manufacturer’s own farms, so the manufacturer guarantees the quality, because all stages are under control. so look 50 g of such butter. butter there should be a lot, and you and i will

add a little bit of olive oil for literally. well , a little less than a tablespoon for this combination of creamy and olive. well prevail must necessarily butter necessarily. add a lot of finely chopped onion to the melted butter. today i will not add garlic. in general, if onion is always a necessity for risotto, this is always what i don’t know of any risotto recipe, maybe, maybe i don’t know, maybe there is no onion, but without garlic it’s like this a story that is often encountered, because garlic still has not only the piquancy of an onion, but also a certain sharpness and impudence. i would say, but here we do not need this at all. we need the taste to be very elegant. and speaking of

elegance. you know what real risotto is - it's a risk, of course, which is perfect for risotto. and here is the rice giant national this is exactly what it is, firstly, it is a very large rice. look at what pearls he just sees. they are so elongated and quite wide this rice has a unique taste. he's already on his own. creamy itself is very elegant and, by the way, grows this variety only in italy and in russia, so that it is really ideal for a festive risotto for a new year's dish. well , in general, for any recipe, rhizota is rice very, very much. e even welcome i use only add it here. as i told you, i have a lot of onions here, so i add 2/3 packs. and this process, about which we talked many times when

oil, onion and rice are combined together, but we do not add any liquid yet, this process is called statura, that is, we fry the rice, well, italian is an italian term. naturally, like the dish itself. as a matter of fact, as soon as the rice becomes so transparent, look at it. it's just incredible, the brilliance of pearls. this rice is true. now we add, as you remember, and we added 350 ml to the dessert, and our sparkling wine clearing, then there is still left, just the same. we have one today, but absolutely new year's mood, therefore, we have sparkling wine in dessert and in the main course, uh, which we have is risotto and, along with chicken, of course, also sparkling wine, but unlike dessert. here we evaporate the alcohol, leaving only the aroma, only the taste, and we begin to slowly add the hot broth. i have

chicken broth. eh, the taste of risote also largely depends on the broth on which you cook it, if you want a more intense taste, then i definitely use either chicken or meat broth. it helps a lot to make the taste really bright. now slowly add the broth here, but before we start adding the broth here. here is my pumpkin. pumpkin is also right from the start. i add to rice and pumpkins should also be a lot. that is, here i have 400 g, and the pumpkin is so small. i cleaned it and cut it into pieces. the main thing is that the pieces should be. here are such small parts of them that will melt during cooking, and some will remain . here are the same e yes cubes. and this is also a very nice elegant start. this is how you can already. the broth i have is well seasoned. it is also

salted and there i also added a bay leaf, a stick of celery, and an onion , carrots, but, uh, by and large. you should definitely try the risotto for salt towards the end of cooking, because, of course, the pumpkin will also take the salt from the broth and rice. it absorbs itself, but and despite the fact that we, of course, will definitely add cheese at the end, be sure to add salt. it seems to me, but it will be necessary, in principle, uh, such rice is cooked for 18 20 minutes. here we can say, that's literally three minutes left. you see look how creamy it is. and mind you butter. we have not added more yet, but we will add at the end for sure. but first we add spinach here. here's a young one. if

necessary, you can add a little more broth, but in fact, we have already added a sufficient amount of broth here. here you need to add a little more sparkling wine here. i salted it a little, because the pumpkin itself is sweetish. i got a very good pumpkin . look how beautiful she is. and here she is. you see, she gave such a piece of gold. see how great it pairs with spinach. the rest of the sparkling wine is about 150 ml, probably, it will still take 200 ml. it is very important to check the stirring so that nothing sticks anywhere and, again, allow the alcohol to evaporate. whoever chooses delicious tasty, where it’s delicious, apply for a consumer

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this is the process that, and this is how the italians call it, when we add more butter . also 50 grams this is not dietary food, new year not a dietary holiday. we we all know this. and you just know, how well we know it, when we prepare a fur coat, olivier, and we make pies. kholodets, there is also nothing dietary. it’s just that today we have a slightly different story with a different accent with italian, probably, well , you can practically say that we have everything ready, but i, honestly, i’ll tell you to serve it like that, i won’t, because after all, i want something for the new year i put something very elegant, but damn it on a dish. do you see what beauty? well we have n't added one more of the important ingredients here, cheese, this is a must. it’s

better not to forget about this, because thanks to cheese , risotto becomes more interesting, more intense , and tastier, in the end. grated finely. and, of course, i definitely serve grated cheese on the table, if it’s not enough for someone, as a rule, it’s not enough for everyone, then i definitely still have the opportunity to add. well, here's the risotto. almost ready, i propose not quite an italian story, but you and i, uh, always fantasize very cool in the kitchen. it is combined with pumpkin pine nuts with pumpkin with spinach. and right here, it seems to me it will be very interesting to add these slightly dried pine nuts. as a matter of fact, the risotto is ready. now i'll leave it for you for a while. just now, imagine that we serve it on the table. yes, that is, not everyone jumps on immediately, for a while, everyone is waiting. bye. our hostess ran to the kitchen with a hook, and the hook meets her

in the oven and says, you came to me on time. i've been waiting for you. i burn with love for you and passion and i want to go to the table soon. look how beautiful. well, as for the risotto, i want to demonstrate. what such a correct consistency of risotto still happens quite often. so even in restaurants, risote either floats in the broth, or it is overcooked and stands like this . yeah, even though you and i have pieces of pumpkin here, the risotto should be distributed like this, you see on the plate and it should be such a flat, perfect neat story, and the cheese, about which i told you, you can here so add it already when serving and sprinkle a little more nuts. as a matter of fact, well, you're going to have

to eat my risotto now. for now, i'll butcher the chicken, because the chicken. it seems to me that it should be served in this way, but directly in this form, for example, but it’s still better to cut it. after the chicken has had a little rest, that is, not immediately out of the oven. we take it out and butcher it, we disassemble it into, you know, breast spoons and leave it amazing in this sauce. that, too, the sauce could be poured over when serving. look , you should be able to see how tender it is. look, you see how it is prepared and at the same time it is so juicy just magical in my opinion, what is needed on

new year's eve, really, so here is the chicken. we have ready cut, you can also serve it and it remains to see how our dessert lives there in terms of the demonstration rehearsal. look how beautiful it is. i also like that such a misted glass. and here is what i call a cocktail cherry. it is sold in syrup. so, it seems to me that such cherries will help to decorate and you know what, in order to emphasize, it seems to me very beautiful if add here, these are christmas trees, but they are also fragrant rosemary. well, look what a beauty. well, how do you like our today's rehearsal, in my opinion, it was a success, really.

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