Jeremy is one lucky guy!! Wow! You improvised the lobsta sauce? Stir in flour, salt, mustard and pepper. Pretty please with fried potato strips on top? If you are using the little “caps,” dock and egg wash them as well. Gorgeous!! An American classic, it was among the most popular dishes served in the American Pavilion at the Paris Exposition of 1900. But where did this dish originate and who on earth is Newberg? Going to try to make them for valentine’s day. Ok you got me at lobster! wordpress :), I found your blog through Tartelette and have to say. 1 tbsp salt (you can cut this by half for a less salty dough or for sweet preparations) When the water is boiling, place lobster(s) in the water for a minute. Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives. Put the stock and bay leaf in a saucepan. Incorporating the Butter: Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Stir in flour and salt. I’m stupefied by this presentation. Good luck! Luxe and so perfect. The first course was enough! Love it!!!!! If you use store-bought dough, they’re easy to shape. Talk about an impressive presentation! I made doubly sure I did not miss this month’s Daring Bakers challenge because I had an opportunity to recreate a favorite dish I enjoyed as a kid in a fancy pantsy restaurant. Hey, are you going to do NaBloWriMo this year again? Never thought to make it myself, just never occurred to me until I saw this month’s challenge. The dough will be very moist and pliable and will hold together when squeezed between your fingers. xxoo. Lobster Vol-Au-Vent | Newburg Sauce STARTER Cauliflower Soup Keltic Scallops | Curry Whipped Cream or Duck Foie Gras Quince Compote | Dandelion Salad MAIN Sous Vide Smoked Duck Breast Pickled Balsamic Black Berries | Beluga Lentil or Monkfish Wellington Saffron … (wait. Keep taking lots of photos of those aspens for me, a Coloradan (Coloridian, my family used to say … like midichlorian?) Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). 2 tbsps butter I went the sweet route, but I’ll have to make some savory with my leftover dough. Mini vol-au-vents with Lobster Prawns Newburg, or with mushrooms (vegetarian) A Chafing Dish (Under Heat Lamp): Spinach and Gruyère crêpes au gratin Sweet Buffet Chocolate and Grand Marnier mousse Romanian cherry savarin Turin pralines MENU OPTION 3 – 160 RON PER PERSON Welcome Canapes Tartelette with tuna tartar and pickled ginger There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. I share your sentiments on Rachael Ray! Denise – ha ha!! If I’m in the hotel room geeking out, then I’ll post some pictures. on Lobster Newburg. Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. I just love your excitement! Generously coat six 1-cup timbales with cooking spray and pack in rice with spoon. :-D. Awesomeness of awesomeness….Love that filling! thank you for the step-by-step picture. woo hoo. Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Via bit.ly. Our challenge this month was to make vols-au-vent pastries – savory or sweet. Add the salt, Cayenne pepper and nutmeg. :). I was thinking of doing lobster tails too, but procrastinated to the point where the stores were closed by the time I got to the savory vols au vent. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. If sauce is too thick, add some more cream and adjust seasoning. Decadent! There aren’t any adjectives left that haven’t already been used! far from home. salt and pepper to taste. Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives. Sorry its taken me so long to come by!! If the centers have risen up inside the vols-au-vent, you can gently press them down. In a shallow skillet, melt the butter over a moderate heat. So there ya go! fabulous and hope you ladies are having a blast in SF! lol, Very professionally done!!!! When I was little, I ordered lobster vols-au-vent at a restaurant (probably the Williamsburg Inn). Sauté mushrooms until tender, about 5 minutes; stir in sauce and lobster. Work with one piece of the dough, and leave the rest wrapped and chilled. And the whole process was surprisingly straightforward, thanks to your well-written recipe. Not even sure what to say…. Hugs to you, sweetie. Now this is my type of eating. This will help them rise evenly. 19 dishes. Absolutely gorgeous and delicious. Remove to a rack to cool. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. A masterpiece! I just realized after looking at your photos that I cut the dough wrong – just an X. Methinks not a big problem, but still. Add the lobster meat and the wine and let simmer for a minute. Very impressive! Jen you rock the best!! I love the presentation and the crispy potatoes, very elegant! Please consult your server regarding dietary restrictions. Chocolate Date Cake with Coconut-Cognac Sauce... Blueberries with Orange Zest Shortcake Recipe. While Lobster Newburg was first served New York City's Delmonico's restaurant in 1876, Boston's Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. To make a rice pilaf suitable for accompanying lobster, cook the rice in a seafood broth (a splash of dry white wine is optional) and season with salt and pepper. and making this mil fil (how do u spell it?) Assemble the vols-au-vent: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent. Thanks everyone, for your awesome comments! Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. This was totally delicious and absolutely worth every bit of effort to make :). Fill the pastries and serve. ps… loved the hoochie mama leopard shirt – meow! Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. Your photos are fantastic as well. i might even try making the puffed pastry myself next time i need some! Rotate the dough so that the closed fold is to your left, like the spine of a book. !”, So beautiful I would be sad to eat them! Add the milk all at once. The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg. Makes 4 lobster vols-au-vent. I mean an American rolling pin) to beat down the butter for this challenge. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. I also love those little potato crisps…they look like the perfect addition! google_ad_slot = "6442770196"; A sunset dinner cruise on the Winnipesaukee Flagship is the perfect way to spend a summer evening with loved ones. It was heavenly. not only did you make gorgeous puff, but this is the most mouth-watering, decadent filling i’ve seen… it’s going to be stuck in my head till i make it myself! i say WOW again! That looks wonderful. Great Job! Can you ship one to Tokyo? Anything with Lobster in it is just super and your V-a-v’s look just lovely. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!). Recipes With … Risotto can be served with lobster, although rice pilaf makes a lighter option. i think i probably say that to all your posts, but this one is TOTALLY AWESOME. http://nablowrimo.blogspot.com/2009/09/this-year.html. i would like to do such things once a month. Add the stock, heavy cream, and cognac. In a medium saucepan, melt butter. I hate eating it because I feel like I just sucked a coating of wax inside my mouth. *, I’m not hungry in the least and this looks fantastic! (packaged stuff is a little ick), You truly ROCK it! Bring to a boil then reduce heat until nearly evaporated. That looks like it came straight from a restaurant kitchen! all rights reserved. google_ad_slot = "5995444990";
Allie – I use natural light when available and flash(es) when it’s dark. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Oh man, that is perfection. Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. Season lobster tails with salt. Seasonal Dessert. Bravo Jen- it’s a little masterpiece! Chef's Choice Starch. lobster tails 2 tbsps butter 2 large shallots, minced Wrap the dough in a damp towel and refrigerate for about 5 minutes. This is the most luxurious V-A-V that I’ve ever seen. i am not part of the db group and have been admiring everyone’s creations. lobster tails It was nice to meet you (you’re one of the few people who look exactly like their avatar so I actually recognized you! google_ad_width = 160; Jen, once again, you have OUT DONE yourself. (You could also cover and refrigerate them for a few hours at this point.) wow. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). Thanks for sharing this, and one day, I’ll have to try making my own puff pastry. 1/2 cup heavy cream While Lobster Newburg was first served New York City's Delmonico's restaurant in 1876, Boston's Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. 1/3 puff pastry recipe (see below), well-chilled egg wash (1 egg or yolk beaten with a small amount of water) 1 lb. You have definitely put a new spin on lobster. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. Holy Hannah! Lobster & Scallop Newburg in a vol au vent shell. Bring to a boil then reduce heat until nearly evaporated. Years ago, Williams Sonoma sold vols-au-vent cutters. Date January 26, 1935 Sponsor Waldorf Astoria. And you can’t really go wrong with lobster, good wine, and custards. Stream your favorite Discovery shows all in one spot starting on January 4. Sounds like you had a blast! Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. If I’m with Helen getting lit on cocktails, then I’m not in any shape to post any pictures anyway! from scratch? You have completed one turn. We’ve made puff pastry once before (Danish Braids) but this was a little different and… I love homemade puff pastry. Aug 23, 2017 - Seafood vol-au-vent made with fish shrimp and scallops-- vol-au-vent is the type of puff pastry you see here!- makes an impressive presentation. So, when the DBs say “Make puff pastry!” I say, “Yes, Sergeant!”, fold the rolled out dough around the butter, cut the final pastry into thirds (after 6 turns total), spooning ever-loving dreaminess into the baked vols-au-vent, 1/3 puff pastry recipe (see below), well-chilled This recipe was provided by a chef, restaurant or culinary professional. Notes: For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to “glue”). I hope you had a great time at BlogHer! google_ad_client = "ca-pub-1442263880097098";
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