Strawberry Newburgh Recipes

STRAWBERRY NUT BREAD

Steps:

• Cream butter, sugar, vanilla, & lemon extract til fluffy.
• Add eggs one at a time, beating after each addition.
• Stir together flour, salt, cream of tartar, & soda.
• Combine jam & sour cream.
• Add jam mixture alternately with dry ingredients, beating til well combined.
• Stir in walnuts.
• Divide batter between 5 greased & floured 4"x 2"x 1" loaf pans.
• Bake at 350 for 50-55.
• Cool on racks.

STRAWBERRY NEWBURGH

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.

LOBSTER NEWBURG

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.

SAUCE NEWBURG

Steps:

• Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
• Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.