I share your sentiments on Rachael Ray! 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”). Talk about an impressive presentation! I dunno… it’s late.]. I love the presentation and the crispy potatoes, very elegant! So yum! Luxe and so perfect. 2 1/2 cups (12.2 oz/354g) unbleached all-purpose flour Maybe now is finally the time. **, Roll the tape, Harry! I love your pictures of rolling the dough! That looks like something you’d get in the finest French restaurant in the world. 1 lb. That presentation is amazing. Menu items subject to change without notice. I hate eating it because I feel like I just sucked a coating of wax inside my mouth. Via bit.ly. I also tried this puff pastry and I must say yours is Gorgeoooouuss! This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. Gorgeous!! , , powered by :). 1 tbsp salt (you can cut this by half for a less salty dough or for sweet preparations) Cook over medium heat just until heated through, about 4 minutes. In a medium saucepan, melt butter. i would like to do such things once a month. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. So there ya go! 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. Seriously. filed under baking, dairy, daring bakers, dinner, pastries, recipes, savory, seafood, wine, I love how I’m the first comment here (at least as I’m typing) ‘cuz all the other bloggers are probably assed out in their hotel rooms up in the city right now after a day [and night] of Blogher Food ’09. Chilling the Dough: If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. Call number 1935-0004_wotm You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile. i think i probably say that to all your posts, but this one is TOTALLY AWESOME. woo hoo. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. This is truly a work of art, I wish I could grab it out of the screen and eat it, it is just so detailed and well composed. Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. Boil for minute, remove from the heat, and set aside. on Lobster Newburg. I love your choice of filling! Location Waldorf Astoria. And wasn’t it fun! Maybe you should assemble ten of your favorites of all times and make a poll for your readers. google_ad_client = "ca-pub-1442263880097098"; Years ago, Williams Sonoma sold vols-au-vent cutters. This looks like pure indulgence. Absolutely gorgeous and delicious. Making the Turns: Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). 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. i am not part of the db group and have been admiring everyone’s creations. 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 September 27th, 2009: 12:00 am Your photos are fantastic as well. 2 large shallots, minced Our challenge this month was to make vols-au-vent pastries – savory or sweet. Sign up for the Recipe of the Day Newsletter Privacy Policy, Lobster Vol au Vent with Orange Cognac Sauce, Homard au Beurre (Lobster with White Butter) and Artichoke and Mushroom Salad, Spicy Lemon Spaghetti with Lobster and Toasted Breadcrumbs, Grilled Lobster with Smoky Garlic Mojo de Ajo. Store bought puff pastry leaves this crazy horrid film all over my mouth because they use some sort of fake fatty compound – I don’t know what it is, but it’s disgusting. If I’m with Helen getting lit on cocktails, then I’m not in any shape to post any pictures anyway! Decadent! So let’s hop to it! 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 I’ve just come across your blog and I think i’m gonna be here a good while! Yummy! (This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) I barely had time to brush my teeth in the mornings, so there was only one option for me – savory. This is the most luxurious V-A-V that I’ve ever seen. Bummer I couldn’t hang for longer…, Ooooh, this looks SO rich and delicious! ps… loved the hoochie mama leopard shirt – meow! Jen, once again, you have OUT DONE yourself. fabulous and hope you ladies are having a blast in SF! Just frustrating that I can’t have a bite of it right now. 1/2 cup white wine (Chardonnay) A sunset dinner cruise on the Winnipesaukee Flagship is the perfect way to spend a summer evening with loved ones. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. When the foam subsides, add the lobster. http://nablowrimo.blogspot.com/2009/09/this-year.html. Not even sure what to say…. Freaking gorgeous. If sauce is too thick, add some more cream and adjust seasoning. 2 egg yolks What luxurious vols-au-vent! Stir in flour, salt, mustard and pepper. You totally rock. 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. Step 4. Anything with Lobster in it is just super and your V-a-v’s look just lovely. Bring to a boil then reduce heat until nearly evaporated. 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. TV and mags never had it so good. Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. Allie – I use natural light when available and flash(es) when it’s dark. Melt the butter in a saute pan and fry the onions for 2 minutes. Hey, are you going to do NaBloWriMo this year again? In a shallow skillet, melt the butter over a moderate heat. Sounds like you had a blast! I couldn’t wait to see your photos and final result, and as always, I’m awed AND inspired. My mouth is watering all over the place! no, thank you for squeezing in the time to complete this month’s challenge! 4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets). 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. DIRECTIONS. I also love those little potato crisps…they look like the perfect addition! Line a baking sheet with parchment and set aside. 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