Tuesday, April 3, 2018

Rosie Loves Her Oysters. Part 1. Champagne Oysters!

The Hawthornes LOVE their oysters.
And their champagne.
So it's only logical to put the two together.
Oh my!
It's quite the culinary marriage.

For some reason,
we had leftover champagne in the fridge.
I know.  I know.  Crazy, isn't it?

So, Mr. Hawthorne decided to make a champagne sauce
for oysters.
It was most delightful!

Champagne Sauce
Mr. Hawthorne sautéed a minced shallot 
and a minced garlic clove in a tablespoon or so
of unsalted butter.
Then he poured in about 1/2 cup of champagne.
Turned the heat to low and let it bubble 
until it was reduced by about 1/2.
Then he added a little cream,
maybe 1/4 cup, and a pinch of salt,
and cooked over low heat until it thickened a bit.

Then I stepped in to top the oysters.
I spooned a bit of the champagne sauce over each oyster,
grated a bit of Gruyère cheese,
and sprinkled a bit of panko breadcrumbs over top.
I gave each oyster a tiny pat of butter for good measure.
Popped the oysters under the broiler
until lightly browned -  maybe 5-7 minutes.

I still don't know how we had leftover champagne,
but we put it to most excellent use.


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