Mock Oyster Pudding Recipes

MOCK OYSTER PUDDING

Steps:

• Rinse roes well and soak for 3 hours. Drain and chop fine.
• Preheat oven to 350 degrees.
• Mix chopped roes with 2/3 cup bread crumbs, half and half, melted butter and eggs. Season with sugar and nutmeg.
• Grease baking dish with 4 tablespoons butter and press 1/2 cup fresh bread crumbs into butter. Pour in roe mixture and bake for 30 to 40 minutes or until center is nicely puffed.

TIMOTHY MAXSON'S OYSTER AND CHANTERELLE PUDDING

Steps:

• Preheat the oven to 450 degrees.
• Slice the oysters into bite-sized pieces. Combine with the lemon juice and the chives in a large bowl and set aside.
• Melt two tablespoons of the butter in a frying pan over medium heat and gently saute the mushrooms until they have given off their liquid (about five minutes). Drain, reserving the liquid in a bowl. Set the mushrooms aside.
• In the same frying pan, melt two more tablespoons of the butter over medium heat. Saute the red peppers, scallions, shallots and garlic until soft. Add the sausage and brown it gently. Add the sausage mixture and the mushrooms to the bowl of oysters. Add the minced parsley and mix well.
• In a large bowl, beat the eggs with a whisk or fork, then beat in the heavy cream. Stir in the corn bread and season with salt and pepper to taste. Gently fold into the sausage, mushroom and oyster mixture. If the mixture seems too thick, add some of the mushroom juices or a tablespoon or two of heavy cream. The consistency should be that of a cake batter.
• Butter a shallow casserole dish, such as a nine-inch-square baking dish, with the remaining tablespoon of butter. Spoon in the mixture; there should be enough to fill the dish just to the top.
• Lower the oven to 350 degrees, put the dish in immediately and bake for 30 to 40 minutes, until the mixture has set. Remove from the oven and let stand for 15 minutes before serving.

MOCK OYSTER DIP

Steps:

• 1. Saute onion in butter and then add other ingredients.
• 2. Cook on medium heat for 15 minutes.

MOCK OYSTER DIP

Steps:

• Saute onion in butter and then add other ingredients.
• Cook on medium heat for 15 minutes until thoroughly heated.
• Serve warm with crackers or over baked potato.

NOT YA MAMA'S OYSTER DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
• Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

MOCK OYSTERS/EGGPLANT CASSEROLE

Steps:

• Soak the eggplant about 8 hours in salted water.
• Remove eggplant pieces from the water in which they have soaked.
• In cooking pot, cover eggplant with fresh, slightly salted water and cook over medium heat for about 20 minutes or until eggplant is tender.
• Drain in colander.
• Preheat oven to 350 degrees.
• Line bottom of 2-quart casserole with 1/3 of the saltine cracker crumbs.
• Cover with 2 cups of eggplant.
• Season with half the salt and pepper.
• Cut half the butter into small pieces and sprinkle on top.
• Cover this with half of the remaining saltine cracker crumbs.
• Add remaining 2 cups of eggplant.
• Season with remaining salt and pepper.
• Cover top with remaining saltine cracker crumbs.
• Cut remaining butter into small pieces and sprinkle on top.
• Pour in enough half & half to cover (may not take entire pint).
• Bake for 1 hour or until top layer is brown.