This version of Newburg is perfect for brunch
and is a versatile”go to” recipe you’ll make for many occasions. The recipe, as written, is an entrée for 4 ( 323 Calories per serving). With a fresh fruit plate, especially one that includes citrus and mango make this a special meal anytime. If you want to kick it up to “impressive”, substitute 12 ounces of fresh lobster or Dungeness crab for the salmon.
- 2 egg yolks, beaten
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 tablespoons madeira or dry sherry
- 1/2 teaspoon seasalt
- 1 pinch red pepper flakes
- 1 pinch fresh grated nutmeg
- 3/4 pound cooked, flaked salmon (any bones removed)
- Whisk egg yolks and heavy cream together in a small bowl, until well blended.
- Set aside.
- Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and madeira/sherry.
- Cook, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat, and season with salt, cayenne, and nutmeg. Add salmon.
- Return pan to low heat, and cook gently until heated through.
- Serve hot over slices of buttered english muffins or toast.
As a dinner, we added a sauté of the following veggies to the dish and served it over Herbed Almond Biscuits with a Romaine Salad with Citrus Dressing and politely accepted the compliments for a totally delicious meal.
Biscuit and Salad Recipe follow.
½ cup each chopped red and green peppers, scallions, baby carrot rounds, petite peas sautéd until soft in 1 tbsp. butter
(Or a combination to equal 2 -½ cups of your favorite savory veggies, chopped )
Herbed Almond Biscuits
- 2 cups biscuit mix (e.g.: Biscuick)
- 1 tsp. baking soda
- 1 tbsp. granulated sugar
- 1 tsp. each, dried parsley and granulated garlic
- ¼ cup sliced almonds (toasted or not)
- 1 cup + 1 tbsp. buttermilk
- Preheat oven to 400° F
- Measure all the dry ingredients together in a heavy, medium sized bowl
- Whisk together to distribute herbs, sugar, nuts and soda well throughout the biscuit mix
- Make a well in center of dry ingredients and pour in half of the buttermilk.
- Stir to combine, adding in the rest of the buttermilk, half at a time.
- Stir until dough sticks together and begins to follow the stirring-tool around the bowl. Dough will be sticky.
- Drop biscuits onto a lightly buttered cake tin or cookie sheet, touching or not, ( in effect your preference of the crustiness of the baked goods as not touching provides more area for crust) Using your largest soup spoon, scoop dough, dipping spoon in cold water before scooping each biscuit makes this step easier.
- Bake for 14 – 18 minutes or until golden brown.
- Serve Hot
Romaine Salad w/Cirtrus Dressing
- 4 cups Hearts of Romaine torn into bite sized pieces
- 1 small sweet red onion, sliced and separated into rings
- 8 0z. can mandarin oranges, well drained
- ¼ cup chopped cilantro (flat leaf parsley may be substituted)
- 2 tbsp. frozen orange juice concentrate
- 1 tsp.each, orange zest, sea salt and fresh black pepper
- 2 tsp. dijon mustard
- 1 tbsp. reduced salt soy sauce
- ¼ cup extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. water
Whip together with a whisk to combine and emulsify
- Place ingredients together in a serving bowl and top with dressing
- Toss to coat and serve immediately.
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