Blueberries Vol Au Vent Food

VOL AU VENTS

Steps:

• Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
• Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
• Spoon the chicken mixture into the vol au vent shells and serve.

BLUEBERRIES VOL-AU-VENT

Steps:

• Bake pastry shell according to pkg directions.
• Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan.
• Cook and stir over medium heat until mixture boils and thickens.
• Cover and refrigerate.
• Mix 1/3 cup sugar and flour in saucepan.
• Stir in milk.
• Cook and stir over medium heat until mixture boils and thickens.
• Remove from heat and gradually stir in half of hot mixture into egg.
• Return egg mixture to saucepan.
• Cook and stir over medium heat 1 minute.
• Remove from heat and stir in butter and vanilla.
• Place plastic wrap directly onto surface of pastry cream and refrigerate 45 minutes.
• Spoon 1 tablespoon blueberry mixture into each pastry shell.
• Top with 1 tablespoon pastry cream and 1 tablespoon blueberry mixture.
• Repeat layers.
• Add almond extract and chopped fine almonds to whipping cream or non-dairy whipped topping.
• Top with remaining pastry cream and almond-flavored whipped cream or non-dairy topping.
• Bon Apetit!

VOL AU VENT FRUITS DE MER

Steps:

• Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry. Make another incision 1 1/2 inches from edge of pastry. Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes. Remove lid and scoop out the inside to form a pastry case. Set aside. Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes. Allow to cool and then remove mussels from shells. Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain. Place some clarified butter into a pan on the heat and add the shallot. Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine. Season with salt and pepper and poach for 5 minutes.
• Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour. Stir gently to cook the roux but do not allow to color. Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition. Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time. In a separate pan place a little clarified butter and when hot add the mushrooms. Season with salt, pepper and nutmeg and add a squeeze of lemon juice. Allow to fry gently for 1 minute. Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl. Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish. Check the seasoning. Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes.