I hope you enjoyed your vols-au-vent and the blogher convention. Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives. Just frustrating that I can’t have a bite of it right now. i am not part of the db group and have been admiring everyone’s creations. Do you use natural light? I can see that you don’t really need one to make vols-au-vents. If I’m in the hotel room geeking out, then I’ll post some pictures. If sauce is too thick, add some more cream and adjust seasoning. Chilling the Dough: If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. Years ago, Williams Sonoma sold vols-au-vent cutters. Maybe you should assemble ten of your favorites of all times and make a poll for your readers. You blog is always full of great photos and terrific writing! When the water is boiling, place lobster(s) in the water for a minute. (wait. Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. The first course was enough! Wow. from scratch? 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. © 2021 Discovery or its subsidiaries and affiliates. Hugs to you, sweetie. google_ad_height = 600; I love your choice of filling! Chocolate Date Cake with Coconut-Cognac Sauce... Blueberries with Orange Zest Shortcake Recipe. Decadent! Now this is my type of eating. i am eating two slices of bread with peanut butter…this made me stop eating them and i can’t move my eyes…such a wonderful combination. Oh, and *maybe* getting lit with Helen…??? In a shallow skillet, melt the butter over a moderate heat. Recipe courtesy of Master Chef Claude Gaucher, Veranda Restaurant, Lake Placid, NY. who knew you could just double stack it for an impressive effect?! On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Chef's Choice Starch. A masterpiece! Half of these rounds will be for the bases, and the other half will be for the sides. Lobster Newburg: An American Classic There are few seafood dishes as rich and luxuriant as Lobster Newburg. Save the shells for bisque. Seasonal Vegetable. 2 1/2 cups (12.2 oz/354g) unbleached all-purpose flour Love it!!!!! Great choice and you’re right – you rocked this one! And the whole process was surprisingly straightforward, thanks to your well-written recipe. 1/3 puff pastry recipe (see below), well-chilled egg wash (1 egg or yolk beaten with a small amount of water) 1 lb. Actually, it will feel like Play-Doh. Neat-clean-exquisite. google_ad_slot = "6442770196"; :-D. Awesomeness of awesomeness….Love that filling! Dang girl~! Reduce to a simmer. lobster tails Oh man, that is perfection. A sunset dinner cruise on the Winnipesaukee Flagship is the perfect way to spend a summer evening with loved ones. If sauce is too thick, add some more cream and adjust seasoning. This is the second turn. Jeremy is one lucky guy!! I’ve wanted to tackle puff pastry for years. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. THANKSGIVING THURSDAY NOVEMBER 23, 2018 EARLY: 1:00 /1:30 MID DAY: 4:00/4:30 EVENING: 7:45PM (C Menu Aperitif : Champagne Shrub First Course Appetizer Sampler Shrimp Newburg vol~au~vent, Petit Crab Cake, Miniature Quiche Lorraine & Mallard Duck Sausage And wasn’t it fun! 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. 19 dishes. Bravo Jen- it’s a little masterpiece! **I’m not really here, I’m in San Francisco yukking it up with all of the food bloggers at the Blogher Food conference. Jen, once again, you have OUT DONE yourself. 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! That looks wonderful. Cook, stirring constantly, until smooth and bubbly; remove from heat. /* LowerSkyscraper */ For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Freaking gorgeous. There aren’t any adjectives left that haven’t already been used! 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