I am still planning my Christmas dinner, there will just be 4 of us and rib roast is for sure and spoonbread but I got to thinking about a first course and finally settled on creamed oysters either on toast points or in puff pastry shells. Old fashioned and homey. I found that none of my more contemporary 70's and up have things like this in them I had to go to my older books and I did find one in Maryland's Way that looks very good but, does anyone have an old family T&T recipe that they love?
I was really surprised that some of the newer books, except Joy of Cooking, don't have some of these recipes with a contemporary spin on them. Pity!
I googled "creamed oysters" and got all kinds of recipes. This one sounded very good to me, especially the additonal of the little bit of sherry. Plus, with both cream and egg yokes, very rich, yummmy.
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
Serve these creamy oysters over patty shells or rice
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup oyster liquor
1 1/2 cups heavy cream
salt and pepper to taste
2 egg yolks
1 pint oysters
2 tablespoons dry sherry
patty shells or toast points
chopped parsley, for garnish
Melt butter in a large saucepan and blend in flour; let cook slowly for 2 minutes. Stir in oyster liquor and 1 cup heavy cream. Continue stirring until sauce is thickened and smooth. Season with salt and pepper. In a small bowl, whisk egg yolks with remaining 1/2 cup heavy cream.
Gradually stir cream and egg yolk mixture into hot cream mixture. Continue stirring until heated through, but do not boil. Heat oysters in their remaining liquor.
Add sherry to hot sauce mixture, then add heated oysters. Keep creamed oysters warm over hot water (not boiling) until ready to serve. Serve in patty shells or over toast points. Garnish with chopped parsley, if desired.
Serves 4 to 6
I think I'm gonna try something like that with my reduced-cream kind of sauce, partly because I just about have to if I want to stay within the South Beach guidelines, and partly because I think it might come out a tad clearer in flavor than the bechamel + eggyolk version (though that does sound very yummy). Might be a hassle getting the oyster juice to work in there without auxiliary thickening, but it's a nice puzzle. I will file a report...gonna be a while (probably next week), so don't wait up.