The most expensive Christmas dinner – $2,000!!!

Hey everyone. Today I’m going to cook the most expensive Christmas dinner ever, costing $2,000! The table will feature a steak tree, three tiers of seafood (lobster, king crab, whole octopus, oysters), a selection of three fish tartare dishes (salmon, tuna, lionfish with poisonous spines, and sturgeon caviar), baked turbot with truffles garnished with red caviar, a caviar salad with mantis shrimp, crayfish, and red caviar, a pomegranate-shaped salad, a pie with morel mushrooms, chanterelles, and truffles, and a Christmas cake with a creamy filling and natural vanilla. Plenty of premium spirits and mulled wine made with freshly squeezed pomegranate and orange juice will be available.
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Hello everyone, New Year’s is just around the corner. So, as is tradition, I’ll be making the most expensive New Year’s table possible, no budget required Let’s head to the supermarket First, let’s go to the fish department we need a fish called turbot Its flat body is covered in spines they packed it for us we’re adding 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 is not farmed, but caught in the ocean we’ll get more put them in the cart we also bought a small octopus fresh squid is 10 times more expensive than frozen in the cart Of course, no expensive New Year’s table would be complete without oysters The last thing we bought in the fish department was a salmon fillet We picked up the most expensive item in the meat department—a rack of lamb We’ll also grab a jar of red caviar and quail carcasses turkey leg dried truffles morel mushrooms chili pepper fermented black garlic peeled regular garlic box of rosemary mini carrots mini peppers red currants cherry tomatoes thyme sews onions mini potatoes and sweet potatoes edible chestnuts dried chanterelle mushrooms dried orange boiled beets a whole box of oranges and 3 boxes of grenades a pack of lemons onion leek and also greens 2 avocados canned artichokes brie cheese milk cream butter 3 packages of cream cheese the most expensive truffle mayonnaise the most expensive mustard soy sauce sesame oil hot sauce oyster sauce tin can of tomato paste walnuts flour And finally, we head to the liquor department let’s buy the most beautiful bottle of red wine we use it for the sauce the recipes also require dry white wine a bottle of expensive champagne and also a 3-liter bottle of whiskey on a stand With this set of ingredients, we head to the kitchen But that’s just what we found in the store the most exclusive and expensive products are stored in this thermal box let’s open it The first thing we see is sea urchins, which are very expensive. They’re supposed to have caviar inside the next delicacy is the claws of a huge king crab i also ordered this lobster—a classic for a luxurious feast next, foie gras very fatty and expensive duck liver next, a package of tuna i also bought a jar 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 beans super expensive white truffle oil boiled crayfish and the last, most unusual one—lionfish I bought three of them. You can tell from their appearance that they’re poisonous, but they’re also edible the poison is only in their sharp spines; the meat itself is safe i noticed a hole in her back; apparently she was shot by a spearfisherman Now we have all the necessary ingredients their total cost was exactly $2,000 Let’s start cooking with the meat I’ll divide the entire rack of lamb into two equal parts so the first marinade will be dry add salt black pepper paprika dried ginger for a New Year’s flavor add cinnamon nutmeg and finely grate 11 cloves of garlic also, rosemary and thyme mix thoroughly to distribute the spices done 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 the meat thoroughly with the marinade it’s ready After 5 hours, you can turn on the electric grill we’ll be grilling the lamb in buffalo butter; this will impart a unique, creamy flavor you can put the meat on the grill flip it after 5 minutes and fry for another 5 minutes the first batch of meat is ready let’s continue roasting the remaining rack of lamb it’s ready and to serve 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 meat on it like toys It’s beautiful, but still not festive enough so, let’s take some baby potatoes and cut them into rounds then, place them on the grill we need to fry it and get a nice crust we continue decorating the Christmas tree it’s already prettier, but it’s missing some red elements so let’s add some cherry tomatoes to the tree Now it’s very beautiful. There’s just one last detail left take the quail and put it on the grill just salt it and turn it over press down to increase the crust area and set up a grilled quail as the tree topper now the meat on your New Year’s table will look as festive as possible Let’s move on to the seafood they will be cooked in sauce so, we add a jar of tomato paste to the pan one and a half cans of broth hot sauce soy sauce oyster sauce fish sauce and chili pepper finally, add the juice of one lemon and put the pan on the stove Octopus takes the longest to cook, so we simmer it in the sauce for a full hour the lobster goes into the pan second it needs 20 minutes to cook the king crab claws are already cooked so they’ll only need to sit in the sauce for 7 minutes there’s some fresh squid left.
We tear out the tentacles we take out the strange plastic bones and remove the innards Then we throw them into boiling water after 40 seconds, take it out and easily remove the red film from the outside we put the clean squid in a spicy tomato sauce they only need a minute to cook It’s time to remove all the seafood from the sauce so they don’t overcook add brown sugar to the pan and boil the sauce until it thickens it’s ready We 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 place them inside цe turn it over again and add the octopus to the sauce and now the final turn for the squid, the first tier is filled We put a lot of crushed ice on the second tier because the sea urchins will be lying on it But first, you need to trim the spines so no one gets pricked during the meal so, we turn the urchin over and remove its mouth Afterwards, we rinse the urchin’s insides under cold running water All that’s left is the caviar. But this is where I was really disappointed, since the caviar should be a rich orange color I was sold dead sea urchins for a fortune, so we’ll just throw them out For the second tier, we shuck the oysters and place on ice we’ll also place lemon slices nearby the second tier is filled For the last 3rd tier we need the poisonous lionfish trim off all the poisonous spines then we remove the fillet remove the ribs and the skin as a result, I got 6 boneless fillets we cut them into cubes for tartare and put them in a bowl The second type of tartare will be made from salmon so, trim off the fat cut off the desired piece and we also cut it into cubes for the tartare into a bowl The last, third tartar will be made from tuna the slicing here is identical All that’s left is to make the tartare dressing we need lemon zest chives regular onion mustard seed 3 teaspoons chili pepper fragrant white truffle oil soy sauce a teaspoon of honey salt and avocado oil mix well and season the tartars done We serve the tartare set beautifully on the 3rd tier using a culinary ring and finally, garnish it all with black caviar spread cream cheese on a toasted baguette and place them next to the tartare All three tiers of seafood are ready. I think it looks incredibly cool Let’s move on to appetizers, namely profiteroles with foie gras pâté press the profiteroles onto a baking sheet and cut with scissors you need to fill the entire baking sheet done Place them in the oven the profiteroles are ready now we need to hollow them out. To do this, use a knife to cut off the top of each profiterole and remove the core with your fingers continue Now let’s make the foie gras pâté itself cut the goose slaw into slices we’ll also need onions and leeks finely chop dd the butter to the pan and also white truffle oil First, fry the onion next, fry the foie gras It will release a lot of fat now it’s time to flambé add the whiskey to the pan and set it on fire the alcohol burns off, but the whiskey flavor remains remove from heat and transfer the contents to a narrow container add salt freshly ground pepper and sugar then beat the mixture thoroughly with an immersion blender the pate is hot and runny now, so let’s cool it down and you can fill the empty profiteroles ready Let’s make the berry sauce place the red currants in a blender add sugar and salt let’s roll a lemon and an orange on the table to destroy the structure inside and cut in half and squeeze out the juice for a richer flavor, add red wine to the sauce open it and pour it over the berries grind all ingredients in a blender and pour the sauce into a saucepan It needs to be boiled down until it thickens all that’s left to do is strain the sauce through a sieve the currant seeds should not remain in the sauce pour the berry sauce over the foie gras pâté and return the lids to their places you can serve the appetizer on a beautiful three-tiered plate It turned out beautifully, but that’s not all The pear needs to be caramelized to do this, cut it into small slices pour a generous amount of cane sugar into the pan and when it turns into caramel, add the pear mix and get the perfect caramelized pear we decorate profiteroles with it now the appetizer for the New Year’s table is completely ready Next up is baked turbot place the artichokes on a baking sheet baby carrots baby peppers morel mushrooms shallots as well as black garlic, are aged for four weeks at low temperatures and high humidity, which darkens them and develops an umami flavor on a baking sheet also, sprigs of thyme truffle oil dry white wine and broth all that’s left is to add salt and pepper we put our huge turbot on top and make 3 cuts now you need melted butter and truffle paste we also add a lot of salt mix it well and pour this aromatic mixture over the fish spread with a brush add lemon slices and bake in the oven after 40 minutes, everything is ready transfer the fish to a large tray and arrange the vegetables that were baked with the fish in a circle fresh lemon and garnish the fish with red caviar a little rosemary and the main fish dish for the New Year’s table is ready Let’s move on to salads, and let’s start with caviar First, we need to salt the remaining salmon i’ll add some dill for flavor and rub it into the fish сover with food wrap and let it sit then, rinse off all the 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 ingredient for the salad is baked sweet potato peel the avocado and dice it next, hard-boil the eggs grate them done Cut the ripe avocado into large chunks open the canned artichokes and remove them from the jar we cut each piece into 4 pieces we’ll also boil the mantis shrimp for the salad for just 4 minutes and place them on a cutting board boiled crayfish are nearby we peel the shells off their tails and place in a bowl mantis shrimp are easier to clean with scissors remove the meat and place in a bowl we remove all edible parts from the crustaceans In the end, it didn’t turn out to be much but nevertheless, all the ingredients for the salad are assembled place a culinary ring on the plate place the sweet potato on the bottom truffle mayonnaise avocado layer mantis shrimp meat crayfish meat truffle mayonnaise again boiled egg mayonnaise again salmon a layer of artichokes egg again mayonnaise and at the very end, we use the entire jar of red caviar for decoration the caviar salad is ready I think it turned out very beautiful Next, we’ll make a pomegranate salad for this, you’ll need to roast a turkey leg sprinkle it with salt flip it over and salt the other side add chili pepper pomegranate sauce orange juice thyme sprigs and orange slices wrap the leg in foil and put it in the oven for 2.5 hours Done open the foil you have a golden leg remove the skin and tear off pieces of meat and tear them into fibers that’s a lot of meat from one leg now let’s peel the ripe pomegranate add it to the salad the next ingredient is edible chestnuts soak them in boiling water for 2 hours after this, their skins will become soft you can make cuts in them Done you need to do this with each chestnut we transfer them to a baking sheet and bake in the oven the chestnuts are ready All that’s left is to remove the shell. It’s quite simple there’s a soft part inside we continue peeling and chopping the chestnuts and toss it into the salad walnuts are also needed chop them with a knife as well add to a bowl truffle mayonnaise will be used as a dressing you’ll need a whole jar also, garlic pepper and salt all that’s left to do is mix transfer the salad to a bowl lined with food wrap press down firmly with a spoon cover with food wrap and arrange the salad on a plate in the shape of a hemisphere to serve, cut out a small piece place the stem of a pomegranate on top we’ll use grated beets to imitate pomegranate peel to imitate white membranes, apply mayonnaise and glue lots of pomegranate seeds to it The pomegranate salad is ready As a side dish, we’ll make a mushroom variation of Pithivier pie Let’s prepare the mushrooms namely morel mushrooms and chanterelle mushrooms Soak them in water after an hour, squeeze out the excess water and fry in butter ready we also add a lot of fresh spinach here and fry until it reduces in volume you also need to fry the shallots and add heavy cream to combine all the ingredients into a single mass add pepper salt rosemary thyme truffle paste for flavor and dried truffles simmer the cream until it thickens
and you can remove the pan from the stove To complete the pie filling, all that’s left to do is add the Brie cheese unwrap it and cut into cubes add the filling and mix transfer all the filling into a bowl covered with food wrap close and cool then transfer the filling to a piece of puff pastry remove the food wrap grease the dough with egg and cover with a second layer of dough on top smooth out all the folds and remove excess dough we fold the edge beautifully grease the pie with egg make a small hole in the center and use a blade to make thin cuts that will form a pattern after baking place it in the oven after an hour, you can take it out of the oven The mushroom pithivier pie is ready And for dessert, we’ll make a vanilla poppy seed roll To color the dough yellow, we use saffron сrack 2 eggs add brown sugar and sour cream salt and baking soda vanilla extract and mix the liquid part of the dough add yeast to the flour rub the flour with butter by hand all that remains is to add the liquid part and mix the dough ready Place on parchment paper crush roll with a rolling pin For the first filling, place the cream cheese in a bowl grate the zest of 1 orange caramelized pear and finally, natural vanilla pods we take it out of the flask this is a very aromatic thing we need 3 pods in total we tear the pods lengthwise, as the most fragrant part is inside we scrape it off with a knife this amount is enough to fill the entire kitchen with the aroma of vanilla we send it to the filling add sugar starch and mix The creamy vanilla pear filling is ready we put it on the dough For the second filling, soak the dried poppy seeds in hot milk and leave it for 3 hours then strain through a sieve and add to a blender add half a jar of honey here you can turn on the blender the poppy seeds will be crushed and will be much more pleasant to eat we spread the poppy seed filling on the dough Fold the dough over on all sides and fold it in half we transfer it all to the pan and remove unnecessary parchment bake we take it out of the oven Our festive dessert is almost ready. All that’s left is to decorate it Pour the powdered sugar into a bowl and squeeze the lemon juice through a sieve All that’s left to do is mix everything together and cover our roll with thick white glaze decorate with orange chips rosemary sprigs currants and cinnamon sticks The New Year’s poppy seed roll is ready All that’s left to do is make some non-alcoholic mulled wine for this, I’ll need a juicer 3 boxes of pomegranates and 1 box of oranges Let’s start with the pomegranates let’s cut it in half Now I’m going to squeeze the juice out of all these beans in one motion simply place the fruit under the press place a container underneath and we press the lever we’ve squeezed out almost all the juice This fruit press is a really addictive thing Just some kind of stress reliever When the glass is filled with pomegranate juice, pour it into a larger glass We squeeze the juice out of the oranges in the same way We need to extract juice from every fruit on the table Done Now we take the juice and head to the stove Pour it into a saucepan add the orange zest lemon zest as well as spice bags for mulled wine 5 in total also the shell of vanilla beans and honey All this needs to be heated without bringing to a boil for 20 minutes. This way we will preserve the maximum aroma you can take all the spices back, they have already given up their aroma Non-alcoholic mulled wine is ready For a beautiful presentation, we bought a dispenser jar like this one carefully pour our drink into it We’ll also add a sprig of rosemary inside and orange slices let’s 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 is set. I wish that each of you has an even better holiday table than this one. Happy New Year and Merry Christmas to everyone We spent a lot of effort and heart on preparing it Tell us in the comments which of these dishes you would eat first? Finally, it’s time to taste each dish We’ll start with the rack of lamb The dry marinade is delicious, with a distinct New Year’s spirit in the flavor Let’s try the lamb with the second marinade and it’s even more festively citrusy, it’s definitely tastier Next, we’ll try lobster we take out the meat and dip it in the spicy tomato sauce It’s sooo delicious Now let’s try king crab claws Just look at all the meat inside The crab turned out to be even tastier than the lobster Let’s try the octopus It turned out very soft and much tastier than just boiled Next up is fresh squid Squid in packs is usually tasteless, but this one is incredibly delicious Let’s move on to the second tier with oysters A fresh oyster with the scent of the sea – delicious Let’s move on to the third tier for a set of three tartare dishes And first, we’ll try the salmon tartare with black caviar Classic fish tartare, it’s delicious There are two more to try first, the tuna not bad, although worse than the salmon And now the most interesting part: lionfish tartare I’m shocked, but this tartare is the most delicious Let’s try profiteroles with foie gras pâté Yes, goose liver pate is definitely the most delicious in the world Let’s move on to trying the pomegranate salad Yes, turkey and pomegranate nuts go perfectly together, and there’s also a hint of truffle mayo Let’s try the caviar salad This one is even more delicious and richer in flavor It’s time to try baked turbot with caviar I want to try all of this with black garlic very tasty, black garlic has a really cool flavor, unlike anything else We’ll try the mushroom pie as a side dish 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 with a creamy vanilla filling It’s definitely the most delicious dish on the table. And enjoy one of the most delicious desserts I’ve ever made And you can wash it all down with non-alcoholic mulled wine made from freshly squeezed juices This is the best non-alcoholic mulled wine I’ve ever had. The most natural flavor