Twelve Common Mistakes at New Year's Feast 0 6

Set the table in advance

Salads that have lost their shape, stale cheese, and soggy tartlets do not look very appealing and may end up in the trash after the holiday. To avoid this, it is important to assess how long each dish retains its taste and presentation. For example, sandwiches, tartlets, and snacks on crackers or chips are best prepared just before serving, as are salads made from fresh vegetables and fruits. Aspic, jelly, or terrine should be taken out of the refrigerator when guests are already seated at the table.

Layered salads that need to soak can be prepared a few hours before serving, while cakes with sour cream and buttercream are better assembled the night before — they will only improve in quality overnight.

Some products should be taken out of the refrigerator in advance, 15–20 minutes before serving: for example, cakes with icing, so that it does not crumble when cut, and soft cheeses.

Prepare too many fatty dishes

Every year, nutritionists remind us of the consequences of holiday overeating: heavy food combined with alcohol can cause digestive issues and provoke exacerbations of gastritis or pancreatitis. Moreover, overeating is caused not only by hunger but also by the desire not to offend the hostess who spent the whole day cooking.

If you find it hard to imagine a festive table with just a salad and a hot dish, focus on vegetable dishes, baked lean meats, as well as sauces and dressings based on berries, fruits, and yogurt rather than oil and mayonnaise.

Serve unpeeled fruits

A fruit bowl looks beautiful, but peeling citrus fruits, biting into hard apples, or juicy pears while getting sticky with juice is not very convenient. Plus, peels, pits, and skins are unlikely to beautify the table.

Fruit canapés look much more aesthetically pleasing than a bulky fruit bowl.

The problem can be solved with a fruit plate, from which it is easy to take small pieces of sliced and peeled fruits, or fruit canapés. Choose ripe but not overripe fruits that are easy to bruise. To prevent bananas and apples from browning, sprinkle them with lemon juice.

Use scented candles

The scent of fir, vanilla, or spring flowers is pleasant, but not when combined with the smells of turkey, smoked meats, or moldy cheeses. An exception is cozy tea gatherings with Christmas stollen or cake, whose aroma can be complemented with a candle scented with spices or sweets.

Not consider guests' needs

If there are pregnant or nursing guests, people with gastrointestinal diseases, allergy sufferers, or vegans, it is better to clarify in advance what changes to make to the menu. They may want to bring their own food or request, for example, not to dress the salads or exclude a certain ingredient from the dishes.

Mix several national cuisines

Organizing a feast based on the principle of “the best of all national cuisines at once” is quite challenging, especially considering the choice of drinks and table setting. If you do not plan to present each cuisine in full, it is better to stick to one rather than mix curry, tacos, and sushi.

Add garlic to dishes

Garlic has many beneficial properties, but its strong smell is not liked by everyone.

The same goes for fresh onions: they can be scalded with boiling water before being added to a salad or appetizer to remove bitterness and odor.

Start eating exactly at midnight

The tradition of fasting all day and sitting down to the table just before the clock strikes leads to overeating and a feeling of heaviness, while alcohol on an empty stomach leads to quick intoxication. Doctors recommend having dinner at 9 PM on the holiday and limiting midnight snacks to light appetizers and mandarins.

Focus on sweet drinks

Morsels and compotes do not always harmonize with dishes, and carbonated sodas can cause bloating and increase thirst. Regular and sparkling mineral water does not cause such problems, so having an extra pack or two will not be unnecessary.

Prepare many perishable dishes

Jokes about last year's Olivier salad being eaten for a whole week after the holiday often become a dangerous reality. The shelf life of many prepared dishes does not exceed 10–12 hours, after which salads, desserts, and hot dishes can harm health.

If you are not sure that guests will eat everything, plan the table so that leftover products do not spoil. For example:

open packages as needed: it is more convenient to make a few sandwiches with caviar and fish, and if a refill is needed, open a new pack;
dressing salads in parts so they do not sour without mayonnaise and sour cream;
use frozen desserts.

Serve dishes in portions

Prepared portioned hot dishes or desserts often remain uneaten and have to be thrown away. If baked potatoes, meat, poultry, fish, or cake are on a common plate, everyone can take as much as they need.

Exceptions are portions of very small volume: julienne in a cocotte or trifle in a small cup.

Use disposable dishes

Even the prettiest paper plates quickly lose their appearance, and cups easily tip over, spilling on the table. An unsuccessful serving option would be to serve pickles straight from jars, sauces in packages, and juices in cardboard boxes: if possible, they should be poured or transferred to more festive dishes. An exception is New Year's outdoors, where extra dishes only get in the way.