These 3 ½ courses are awesome

At the end of the year, here are the recipes for a three-course New Year’s Eve menu that even beginners can cook.

Tired of the usual raclette or fondue on New Year’s Eve? Then serve your guests a three-course New Year’s Eve menu with a starter, main course and dessert. With this you can end the old year in a festive manner and have a good basis for later celebrations.

A homemade New Year’s Eve dinner doesn’t have to be super elaborate. Since there are three types of dishes, these can be a bit smaller. After all, nobody wants to hang in their armchairs full of paper when the New Year hits twelve on the dot.

In the terrific cookbook “Christmas Dinner” by Katharina Küllmer you will not only find many ready-made menus for Christmas, but also ideas for delicious DIY New Year’s Eve menus.

In addition to particularly elegant dinner recipes with vegetables, meat or fish, there are also extra quick variations for the party. The information on time management is also great, so that all dishes land on the table perfectly timed and stress-free.

>> Here you can order the beautiful cookbook from Amazon. *

We decided on a simple New Year’s Eve menu for four people, for which you don’t need any special cooking skills. It is actually a four-course menu, because the recipe for a suitable New Year’s Eve cocktail to go with an appetizer, main course and dessert is on top.

With this in mind: We wish you a lot of fun cooking and a Happy New Year!

Tip: The recipes are of course not just reserved for New Year’s Eve. You can also use it to spoil your loved ones for New Year, Christmas or a birthday.

1st course from the New Year’s Eve menu: the starter

As a starter, there are crispy sweet potato chips with fresh goat cheese and caviar for New Year’s Eve dinner. Sounds complicated? But it is not. But it tastes all the better and is a great introduction to the menu.

You need these ingredients:
For 4 people

  • 200 g sweet potato
  • 4 tbsp olive oil
  • sea-salt
  • 200 g fresh goat cheese
  • 1 teaspoon honey
  • 100 g sour cream
  • 1/2 bunch of chives plus a little more to garnish
  • Caviar (at will)

Preparation is as easy as this:
1. Preheat the oven to 180 degrees top / bottom heat. Line a baking sheet with parchment paper. For the sweet potato chips, wash the potatoes and cut them together with the skin into very thin slices or slice them (with a vegetable grater).

2. Mix the olive oil in a large bowl with 1 teaspoon salt and turn the sweet potato slices in it until they are completely coated with oil. Place the slices side by side on the baking sheet. They should not overlap or lie on top of each other. Bake in the oven (center) for about 8-10 minutes until crispy. Take out and let cool, the chips will be crispy.

3. For the cream cheese cream, put the goat cheese in a bowl and stir with the honey and sour cream until smooth. Wash the chives, shake dry, cut into fine rolls and stir into the cream.

4. Place 1 teaspoon of fresh goat’s cheese on each sweet potato chip. Garnish with the desired amount of caviar and a little chives.

In the video: The world celebrates New Year’s Eve in such different ways

Video of Sarah Glaubach

Also read: The best New Years Eve games for adults

2nd course from the New Year’s Eve menu: the main course

As a main course you will serve your guests creamy pasta with truffle cream, king prawns, sage and pecorino cheese at the turn of the year. It tastes as delicious as it sounds and is also made relatively quickly.

You need these ingredients:
For 4 people
For the candied sage

  • 1 bunch of sage
  • 2 tablespoons oil
  • 2 tbsp sugar
  • For the pasta
  • 400 g wide pasta (e.g. wide ribbon noodles)
  • 100 g pecorino cheese

For the sauce

  • 2 cloves of garlic
  • 1 onion
  • 1/2 tbsp oil
  • 2 stalks of sage
  • 400 g cream
  • salt
  • 1/2 teaspoon cubeb pepper (here on Amazon) *
  • 4 tbsp finely grated pecorino cheese
  • 30 g truffle

For the shrimp

  • 8 king prawns (shelled, deveined)
  • 1/2 teaspoon oil
  • sea-salt

How to prepare it:
1. Wash the sage and pat dry well, pluck the leaves off. Heat the oil in the pan and fry the sage leaves in it for about 10 seconds on each side. Add the sugar and 2 tablespoons of water and caramelize the sage. Remove and let cool on a plate.

2. Cook the pasta very al dente in heavily salted water. Meanwhile, grate the pecorino and set aside.

3. For the sauce, press the garlic with the skin on, peel and halve the onion and gently roast both in a large pan with the oil.

4. Wash the sage, pat dry and also add whole to the pan. Deglaze with the cream and simmer gently for 2-3 minutes. Season with 1 teaspoon salt and cubeb pepper and remove the sage again. Add the pecorino cheese and let it melt in the sauce. Set aside for a moment.

5. Wash the king prawns and pat dry. Heat the oil in a pan and fry the prawns in it over high heat for 1–2 minutes on each side. Season with 1/2 teaspoon sea salt.

6. Put the dripping wet noodles in the sauce and stir well until the sauce has covered all the noodles. Slice the truffle thinly and stir 2/3 of it into the sauce.

7. Arrange the pasta on plates and garnish with the remaining truffle slices. Arrange the king prawns and the candied sage on the noodles. Serve with the grated pecorino.

3rd course from the New Year’s Eve menu: the dessert

As the crowning glory of your three-course New Year’s Eve menu, fragrant chocolate-cinnamon bundt cake with a spice berry glaze is served. Because you can’t put a big piece of cake in someone anyway, you prepare the dessert in a smaller cake pan.

You need these ingredients:
For 4 people
For the bundt cake

  • 100 g butter
  • 50 g sugar beet syrup
  • 100 g caramel
  • 190 g cane sugar
  • 145 g flour (type 405)
  • 70 g cocoa powder
  • 1 teaspoon Baking powder
  • salt
  • 1 teaspoon ground cinnamon
  • 60 ml of milk
  • 2 eggs (size M)
  • 50 g couverture

For the glaze

  • 160 g mixed frozen berries
  • 250 grams of sugar
  • 1 star anise
  • 5 cloves
  • 1/2 teaspoon ground cinnamon
  • 2 allspice grains
  • 100 g powdered sugar


How to prepare:
1. For the Gugelhupf, preheat the oven to 180 degrees top / bottom heat. Butter and flour the Gugelhupfform.

2. Put the butter with the sugar beet syrup, caramel, cane sugar and 50 ml water in a saucepan and heat until the sugar has melted. Pour the mixture into a large bowl and let cool a little. Mix the flour, baking cocoa, 1/2 teaspoon salt and cinnamon in a small bowl.

3. Stir milk and eggs into the slightly cooled beet mixture. Then carefully fold in the flour mixture, but only stir until everything has just bonded. Finely chop the couverture and fold in. Put the dough in the Gugelhupf pan and bake in the preheated oven (center) for 40 minutes. Take out and let cool down.

4. In the meantime, put the berries, sugar and 300 ml water in a saucepan for the glaze. Add star anise, cloves, cinnamon and allspice and simmer gently for 30 minutes. Let the mixture cool, puree and pass through a hair sieve. Catch the syrup.

5. Mix the powdered sugar with 30 ml of syrup until smooth and decorate the Gugelhupf with the powdered sugar glaze as desired. Use the remaining spice berry syrup for our cocktail recipe below.

Reading material: 3 delicious dessert recipes for Christmas

3 ½. Course from the New Year’s Eve menu: the cocktail

Are you bored of sparkling wine to toast to New Year’s Eve? Then try this berry New Year’s Eve cocktail with champagne. Harmonizes perfectly with dessert and the rest of your home-cooked menu. If you like, you can serve the cocktail as a welcome drink at the beginning of the dinner.

You need these ingredients:
For 4 glasses

  • 8 tbsp spice berry syrup (from the dessert recipe above)
  • 1/2 lemon
  • 1 tbsp white sugar
  • 2 tbsp pink sugar
  • 0.75 l champagne (ice cold)

Tip: For an alcohol-free mocktail variant, simply mix the drink with cold mineral water instead of champagne.

How to prepare:
1. Just before serving the drink, decorate the glasses with the sugar rim. To do this, squeeze the lemon and pour the juice onto a small plate so that it stands 1–2 mm high. Mix the two types of sugar and place on another plate.

2. First place a glass upside down on the plate with lemon juice so that the rim is moistened. Then press into the sugar and turn it slightly. Do the same with all glasses.

3. For the spice berry champagne drink, put 2 tablespoons of spice berry syrup in a glass and pour the desired amount of champagne on top. The spice berry syrup also goes well with gin or vodka.

Tip: Rosemary ice cubes are wonderful in this New Year’s Eve drink. To do this, put pieces of rosemary sprigs in ice cube trays, pour water over them and freeze.

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