TIMOTHY MAXSON'S OYSTER AND CHANTERELLE PUDDING
Provided by Nancy Harmon Jenkins
Categories appetizer, side dish
Time 1h15m
Yield Six servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 590 milligrams, Sugar 5 grams, TransFat 0 grams
CHANTERELLE AND PARMESAN OYSTERS
This recipe for chanterelle and parmesan oysters is from "The Hog Island Oyster Cookbook" by Jairemarie Pomo.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat broiler. In a small skillet, melt butter over medium heat. Add shallots and cook for 1 minute. Stir in chanterelles and lemon juice and cook, until the chanterelles release their liquid, about 1 minute. Stir in parsley and creme fraiche. Season with pepper.
- Scrub reserved oyster shells and dry. Place an oyster in each shell and spoon about 1/2 teaspoon of the chanterelle mixture onto each oyster. Sprinkle with cheese. Place oysters in a heatproof dish and broil about 6 inches from heat source until bubbly, about 2 minutes. Serve immediately.
SAVORY CHANTERELLE BREAD PUDDING
Make and share this Savory Chanterelle Bread Pudding recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- In a large skillet, heat oil over medium-high heat until shimmering. Saute mushrooms and onion in oil until about 3/4 done, 3-4 minutes. Add celery and cook another 1-2 minutes. Add garlic and cook another 30 seconds, until fragrant. Remove from heat.
- Toss bread cubes with mushroom mixture, herbs, salt and pepper.
- Whisk together half-and-half, milk, eggs and egg yolks. Pour over bread and mushrooms, and toss to combine.
- Butter a 6 qt glass or ceramic baking dish, or spray with non-stick spray. Pour bread pudding into dish, leveling off the top. Bake in preheated oven 50-60 minutes, until the center is barely set. (Do not overcook, or the custard will scramble.).
Nutrition Facts : Calories 258.4, Fat 15.4, SaturatedFat 7.3, Cholesterol 164.4, Sodium 827.7, Carbohydrate 21.1, Fiber 1.5, Sugar 2.5, Protein 9.8
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