Strawberrynewburgh Food

LOBSTER NEWBURG

Lobster Newburg image

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Provided by PATTY5

Categories Seafood Shellfish Lobster

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

Steps:

In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g

FROZEN STRAWBERRY PIE

Frozen Strawberry Pie image

This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It's like a distant cousin of the key lime pie and this one is frozen so it doesn't need the ice cream or even whipped cream to go with it.

Provided by Alex Guarnaschelli

Categories dessert

Time 7h20m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted, plus additional for greasing
1 1/2 cups graham cracker crumbs (from about 10 full sheets of graham crackers)
2 tablespoons granulated sugar
1/2 teaspoon ground ginger
2 cups heavy cream
4 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 large lemons, 1 zested, both juiced
1 teaspoon kosher salt
1 pint raspberries, lightly crushed
1 pint strawberries, hulled and quartered
1 tablespoon dark brown sugar
1 teaspoon apple cider vinegar

Steps:

For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

STRAWBERRY ARUGULA SALAD

Strawberry Arugula Salad image

Provided by Valerie Bertinelli

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup extra-virgin olive oil
1/3 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 large red onion, sliced
One 5-ounce container baby arugula
1 cup sliced strawberries
1/2 cup toasted pine nuts
1/3 cup freshly grated Parmesan

Steps:

Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.

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