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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 1/2 cups sauvignon blanc 2 bay leaves 30 select oysters 1/2 cup heavy cream 1/2 cup (1 stick) butter, cut into Tbsp chunks 1 Tbsp finely chopped parsley 1 Tbsp finely chopped dill 1 Tbsp finely chopped tarragon salt to taste dash of hot sauce 1/4 tsp white pepper 1/4 tsp ground nutmeg Instructions: In a saucepan, bring the wine and bay leaves to a boil. Add oysters, lower heat and simmer for 5 minutes. Remove oysters from wine with a slotted spoon and set aside. (This can be done ahead and the oysters should be chilled). Bring wine to a boil and start reduction. There will be more than 1 1/2 cups as the oysters will add their broth to the wine. Stir in heavy cream and reduce mixture to 1 cup. While wine broth is reducing, chop herbs and warm serving plates. Warm oysters in a double boiler if they were cooked and chilled earlier. Whisk in butter, 1 tablespoon at a time into the reduced, thickened sauce. Sauce will resemble hollandaise. Hold over warm water in a double boiler. Stir in half herbs and all seasoning. Spoon sauce into 6 warm plates. Arrange 5 oysters on each plate. Sprinkle remaining herbs over oysters. Serve immediately with Sauvignon blanc if desired. |
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