Recipes

Broiled Oysters with Pernod

Ingredients:

1/2 cup fresh breadcrumbs made from crust less
white bread

1/4 cup fresh grated Parmesan cheese

2 1/2 tablespoons unsalted butter

1-2 cloves garlic, pressed

1/4 teaspoon Pernod or other anise-flavored liqueur (optional)

12 oysters, freshly shucked and reserved on half shell with juice

Lemon wedges

Steps:

  • Preheat broiler. (use a top rack in the oven close to the broiler, yet with enough headspace for there to be a few inches from the top of the oyster)

  • Place breadcrumbs, and cheese in small bowl.

  • Melt butter in small saucepan over medium heat.

  • Mix in garlic and Pernod.

  • Pour butter mixture over breadcrumbs and cheese; stir to combine.

  • Place oysters in their shells on large, rimmed baking sheet.

  • Sprinkle breadcrumb mixture over.

  • Broil until crumbs are golden, about 3 minutes.

  • Transfer oysters in shells to plates. Serve with lemon
    wedges.


Rhubarb Tart

Steps:

  • Preheat oven to 400°.

  • Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet.

  • Whisk egg and water; brush over pastries.

  • Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through).

  • With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool.

  • Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish.

  • Combine orange juice, honey and amaretto; pour over rhubarb.

  • Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes.

  • Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool.

  • Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat.

  • Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Allow cooking liquid to cool.

  • For assembly: arrange rhubarb in the cooked tart shell in a single layer, and pour the reduced cooking liquid over the top, chill in the fridge for at least 1 hour so the cooking liquid begins to solidify

  • Top with clotted cream, or whipped cream

Ingredients:

1 package frozen puff pastry (17.30 ounces), thawed

1 large egg 1 tablespoon water RHUBARB TOPPING:

12 rhubarb ribs (1/2-inch x 7 inches)

1 cup orange juice

1/2 cup honey

2 tablespoons amaretto FILLING:

1 package (8 ounces) mascarpone cheese

2 tablespoons amaretto

1 tablespoon honey