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Three recipes for New Year’s Eve

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Marques de Casa Concha

Three ideas to surprise your guests by creating an exquisite sensory experience by pairing three delicious and refreshing wines for this season.

As per tradition, New Year’s Eve celebrations usually begin with sparkling wines. But what do you serve after the festivities are over? Or, if you don’t prefer sparkling wines, what should you drink instead? 

When it comes to wine, some varieties are just as sophisticated and delicious as sparkling wines. Choosing the right wine to pair with appetizers and dinners can make all the difference.

To make your life easier, we’ve included three delicious recipes that pair perfectly with our recommended wines for a more satisfying experience. Are you up for it?

Chicken liver parfait with brandy

This recipe is extremely easy to prepare and can be made up to two days in advance, making it an excellent choice for holiday meals. It’s a perfect starter dish and pairs well with a glass of juicy red wine, like Marques de Casa Concha Pinot Noir. This wine has a refreshing acidity that will cleanse your palate between bites.

Ingredients (for 6 persons):

  • 400 grams of chicken liver (ideally organic)
  • 100 ml of red wine
  • 1 teaspoon of brandy
  • 2 tablespoons of marigold oil
  • 2 cloves of grated garlic
  • 1 chopped shallot
  • Thyme to taste
  • 50 ml milk cream
  • 200 grams of melted butter (hopefully unsalted)
  • 100 grams of melted clarified butter



Heat half of the oil in a frying pan and sear the livers on the outside, leaving them juicy on the inside. If necessary, do this in two batches. Meanwhile, reduce the wine, brandy, shallots, and garlic in a saucepan for about 5 minutes. When the liquids evaporate, let it cool. When the livers are ready, strain them to remove the fat. Then, put them in a food processor along with the reduction and a teaspoon of fresh thyme, cream, and butter. Season them to taste and pour them into individual serving bowls once they are smooth, like a puree or whatever texture you like. Set aside in the refrigerator for 2 hours. Once they are cold, pour a layer of clarified butter in each one and return them to the fridge. Remove them a few moments before serving, and offer them with toast and some sweet chutney to add a counterpoint. Be sure to pair it with a glass of Marques de Casa Concha Pinot Noir.


The world’s easiest and sexiest salad (by Jamie Oliver)

Four main ingredients and a touch of creativity are all you need to create a delicious salad. This recipe, crafted by Jamie Oliver, is tasty and innovative in its presentation. It’s a simple and easy-to-follow recipe that yields an exquisite result. Keep in mind that the figs must be sweet and juicy; otherwise, the outcome may not be as expected.

Ingredients (For 4 persons):

  • 4 ripe figs
  • 6 slices of Parma Ham or Prosciutto de Parma
  • Mozzarella cheese (better if it is buffalo)
  • 1 bunch of fresh basil
  • 1 lemon
  • 1 tablespoon of honey
  • Olive oil




The secret to assembling this salad is to cut the figs in a cross-section without going all the way through so that they are not sliced in half. Got it? Cut so that it almost reaches the end of the fruit, and then make another perpendicular incision. Then, flatten and slightly open the flesh with your fingers so the seasoning gets to the seeds. Surround each fig with a slice or more of prosciutto, then arrange pieces of mozzarella randomly over them. Arrange basil leaves, then pour a dressing made from 6 tablespoons of olive oil, half a lemon, honey, salt, and pepper juice to taste. Enjoy it with a glass of Marques de Casa Concha Rosé. 


Crab and Ricotta Ravioli

This recipe is easier than you might think, making you look like a pro chef in front of your guests. The key is to use fresh, clean crab meat. If you’re feeling adventurous, you can make your pasta from scratch, but store-bought fresh dough will work just as well.


  • 400 grams of fresh crab meat
  • 3 cups of fresh ricotta
  • 6 tablespoons butter
  • 1 handful of parsley
  • 16 eggs + 4 yolks
  • 10 cups of flour 00
  • Parmesan cheese
  • Lemon juice
  • Salt




First, we need the dough. If you don’t want to make it and can get fresh lasagna pasta, you can use it to make the ravioli. If you don´t, here´s how to make it: put the flour in a bowl or on a board, make a well in the center, and crack all the eggs and egg yolks into it, bind together to achieve uniformity. Wrap the dough in clingfilm and let it rest for an hour at room temperature. Mix the ricotta with the crab meat, lemon to taste, chopped parsley, and salt and pepper for the filling.
Set aside. Divide the dough into two equal parts and roll it to a very thin, almost transparent thickness (it can be with a rolling pin or pasta machine). On one of the rolled dough sheets, begin placing spoonfuls of filling at 2.5 cm intervals until all the mixture is used, and then cover with the second sheet of dough. Use a ravioli cutter to cut them and set aside. Boil a pot with water and salt, and as soon as it is boiling, pour the ravioli pasta and cook it for 3 minutes. Melt the butter in the microwave, pour it over the ravioli, grate some Parmesan cheese, and serve with a glass of Marques de Casa Concha Chardonnay.




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