Just about anything in puff pastry shells looks delicious. In Europe these are called these vol-au-vents (French for “blown in the wind” because of their lightness). Here in North Carolina we call them the perfect Mother’s Day meal addition. They are elegant yet very easy to put together. With a little help from the grocery store using pre-made pastry shells, they can be filled with shrimp or really any of your seafood favorites. Serves twelve.
Bake the pre-made pastry shells according to the package directions and allow to cool.
Set 12 shrimp aside for garnish.
To a food processor add the remaining shrimp and pulse until they are broken up.
Add the avocado, mayonnaise, lemon zest and juice, chives, dill, cilantro, salt and pepper and pulse until smooth.
Fill a piping bag with the filling and pipe into the cups.
Top each with 1 cooked shrimp and small sprig of fresh dill.
Just about anything in puff pastry shells looks delicious. In Europe these are called these vol-au-vents (French for “blown in the wind” because of their lightness). Here in North Carolina we call them the perfect Mother's Day meal addition. They are elegant yet very easy to put together. With a little help from the grocery store using pre-made pastry shells, they can be filled with shrimp or really any of your seafood favorites. Serves twelve.
In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer.
Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
Meanwhile, butter the ciabatta on both sides and place in a pan or on a griddle to lightly toast.
Top each piece the with a smear of cream cheese. Top each with 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat.
Place the poached egg on top.
Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper.
Garnish with the dill and the lemon zest.
In a small saucepan, melt four tablespoons of butter. Do not let it brown.
In a medium-sized bowl, beat together four egg yolks, two tablespoons fresh lemon juice, freshly ground pepper, and salt.
To combine the eggs with the melted butter requires a little technique called tempering. If you simply add the eggs directly to the warm butter, the eggs will curdle, which is not good. Unless you enjoy unattractively lumpy and congealed sauces. Which you shouldn't.
To temper the eggs, add a teaspoon of the melted butter to the egg mixture and beat with a whisk. Gradually introducing the hot liquid to the cold keeps the mixture from curdling.
Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons.
Be sure to keep whisking the entire time. Really the entire time. Do not stop.
Add the egg mixture to the saucepan.
Turn the heat to low and very quickly cook the mixture — no more than 15 seconds, still whisking constantly.
If your hollandaise sauce doesn't seem thick enough, you can return to the heat and continue cooking it in five second increments — if the heat gets too high you run the risk of the eggs ending up scrambled. Keep whisking the Hollandaise sauce the entire time, until it reaches the consistency you desire.
If the sauce gets too thick, you can thin with a few drops of warm water before serving.
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for Easter brunch or any weekend where full flavor is on the menu.