Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Gourmet
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Spinach, frozen -- chopped
1/2 c White wine
2 oz Bacon -- chopped
1/4 c Onion -- chopped fine
1 Garlic clove -- minced
12 md Oysters -- *see note
1/2 c Heavy cream
1/2 ts Thyme
1 oz Hazelnut liqueur
4 oz Swiss cheese -- grated
2 oz Asiago cheese -- grated
White pepper -- to taste
1 Egg -- beaten slightly
1 tb Water
1/2 pk Puff pastry
Recipe by: Randy Pollak
In a medium saucepan, add frozen spinach and wine. Cook covered over low
heat until done. Cool and drain by squeezing spinach with hands or
cheesecloth, reserving liquid.
In a medium saute pan, cook bacon until almost done, then add onions and
garlic, continue cooking until onions are golden. Remove bacon mixture
from pan and add cooking liquid from spinach. Open oysters (be sure to
keep the 1/2 shell you will not be using near to 1/2 shell containing
oyster) draining liquid into pan also. Add thyme and boil over medium
heat until reduced to about 1/4 cup.
Add cream and hazelnut liqueur; continue cooking until mixture is
thickened and reduced a bit. Season to taste with white pepper.
In a medium mixing bowl, combine spinach with bacon mixture and cream
sauce. Stir until thoroughly combined.
Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle with
swiss cheese and half as much asiago cheese.
Roll puff pastry accordingly. Using the 1/2 shell as a template, set on
top of pastry and cut out, then lift the piece of pastry and put on top
of corresponding oyster. Continue doing this until all oysters are
topped with pastry, discard unneeded 1/2 shells. Beat egg with 1
tablespoon of water and with a pastry brush, brush tops of each oyster.
Place oysters on a baking sheet and bake in a 400-degree oven for 30-40
minutes or until pastry is a dark golden brown. Serve immediately.
