Strawberry Newburgh Recipes

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SEAFOOD NEWBURG



Seafood Newburg image

Provided by The Hearty Boys

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 28

4 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon curry powder
1/8 teaspoon ground nutmeg
Pinch cayenne
4 tablespoons unsalted butter
1 shallot, minced
2 cups milk
2 tablespoons tomato paste
1/2 cup dry sherry
4 cups water
2 teaspoons kosher salt
2 bay leaves
10 black peppercorns
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/2 pound lobster tail meat
Gremolata for garnish, recipe follows
Sea Salt Roasted Asparagus, recipe follows
Serving Suggestion: steamed long-grain white rice
4 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh rosemary leaves, chopped
1 garlic clove, minced
1 tablespoon grated lemon zest
Pinch salt
2 pounds asparagus
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons sea salt

Steps:

  • To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
  • Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
  • Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
  • Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
  • Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
  • Preheat the oven to 400 degrees F.
  • Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

LOBSTER NEWBURG



Lobster Newburg image

Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

3 lobsters (1 1/4 pounds each)
4 tablespoons unsalted butter
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
2 medium leeks
4 medium carrots
8 fresh sprigs tarragon
2 tablespoons all-purpose flour
1/4 cup dry sherry
2 teaspoons tomato paste
1/2 cup heavy cream
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large egg yolk

Steps:

  • Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.
  • Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
  • Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.
  • Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
  • Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
  • Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
  • Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.
  • Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
  • In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
  • Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
  • Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.

CRAB NEWBURG



Crab Newburg image

This rich and succulent crab dish is both elegant and easy to make. Serve over rice with steamed vegetables on the side.

Provided by Kathleen Burton

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 15m

Yield 4

Number Of Ingredients 7

⅓ cup butter
1 pound fresh crabmeat
1 pint sour cream, room temperature
¼ teaspoon ground black pepper
2 tablespoons tomato paste
2 tablespoons dry sherry
2 tablespoons grated Parmesan cheese

Steps:

  • Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 8.6 g, Cholesterol 160.4 mg, Fat 41.3 g, Fiber 0.4 g, Protein 24.9 g, SaturatedFat 25.3 g, Sodium 652 mg, Sugar 1.2 g

SEAFOOD NEWBURG



Seafood Newburg image

A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.

Provided by GIGIMOM15

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 15m

Yield 4

Number Of Ingredients 9

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
¼ cup dry sherry
1 pinch paprika
3 tablespoons ketchup
1 dash Worcestershire sauce
2 (6 ounce) cans small shrimp, drained

Steps:

  • Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
  • Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.4 g, Cholesterol 183.1 mg, Fat 15.1 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 768 mg, Sugar 7 g

STRAWBERRY NEWBURGH



Strawberry Newburgh image

This recipe was sent to me by the Strawberry Festival from Newburgh. They were kind enough to supply it when we went on a quest to find it through "Request a recipe" forum.

Provided by Kathies Kafe

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 sheet puff pastry (1/2 package)
1 (3 1/2 ounce) box Jello Instant Vanilla Pudding Mix
1 cup milk, very cold
1 1/2 cups heavy cream, whipped (or 2 cups thawed frozen whipped topping)
1/2 cup confectioners' sugar
2 teaspoons milk
1 1/2 cups strawberries (sliced, fresh or frozen)

Steps:

  • Thaw the pastry sheet to room temperature for at least 30 to 40 minutes, until it's easy to handle.
  • Heat the oven to 400°F
  • Lightly grease 2 baking sheets or line with parchment paper.
  • Unfold the pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place on the baking sheets. Bake for 15 minutes or until golden brown and puffy. Remove from the baking sheets and cool on wire racks.
  • Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream once the pudding has set. Cover and refrigerate. Stir the confectioners sugar and 2 teaspoons milk in a small bowl.
  • Split each pastry into 2 layers, forming a total of 6 layers. Spread the confectioners' sugar mixture on 2 top layers.
  • Spread 3/4 cup pudding mixture on 1 pastry layer. Top with about 1/3 cup strawberries. Repeat the layers. Top with an iced pastry layer.
  • Garnish each with slices of strawberry and a dusting of powdered sugar. Repeat to make a second dessert. Serve immediately or cover and refrigerate up to 4 hours.
  • For easier slicing, refrigerate for a least 1 hour and use a wet serrated knife.

Nutrition Facts : Calories 855.5, Fat 59, SaturatedFat 28, Cholesterol 131.2, Sodium 575.9, Carbohydrate 75.2, Fiber 2, Sugar 40.8, Protein 8.8

LOBSTER NEWBURG



Lobster Newburg image

Enjoy these juicy boiled lobsters - perfect when you want dinner to be ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
2 cups milk
2 cups cut-up cooked lobster
2 tablespoons dry sherry or apple juice
6 cups hot cooked rice

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry; heat through. Serve over rice.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 1/2 g

STRAWBERRY BURRITOS



Strawberry Burritos image

Quick, easy dessert. They must make millions of these at the Troy Strawberry Festival in Troy Ohio. They say you haven't lived until you've tried one of these! I like them and am going to have them again for a Cinco de Mayo dessert.

Provided by PalatablePastime

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

4 soft 10-inch flour tortillas
1 lb fresh strawberries
1/4 cup granulated sugar
1 cup confectioners' sugar (amount approximate)
3 cups sweetened whipped cream (amount approximate)

Steps:

  • Rinse, hull, and slice strawberries and place in a large bowl.
  • Mix with 1/4 cup sugar and stir to blend.
  • Allow to sit, refrigerated, until strawberries are juicy, about 1 hour.
  • Take a moist paper towel and dab it across the face of the tortilla (until tortilla is slightly damp only).
  • Sift confectioners (powdered) sugar all over tortilla until it is reasonably covered.
  • Flip over and do other side the same way.
  • Take 1/4 of the sugared strawberries and place in the middle of the tortilla.
  • Fold up bottom edge and roll up sideways, burrito style.
  • Place burrito on serving plate.
  • Garnish with whipped cream and a little more sifted confectioners sugar (if desired).
  • Repeat with other 3 burritos.
  • Serve at once.

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