Baked Oysters, Roasted Lamb and Crepes Suzettes, they are real crowd pleasers! You can serve these choice favorites for brunch or dinner this Sunday, Mother’s Day. These foods are celebrated this month, and they are just a few ideas for you to consider for your menu.
Baked Oysters
24 fresh oysters (in shells)
2 cups fresh spinach (flash-cooked & drained)
2 sticks unsalted butter (melted)
6 cloves garlic (minced)
6 Tbsp Worcestershire Sauce
1 cup Gruyere cheese (grated)
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1) Boil water and flash-cook spinach leaves
2) Drain and set aside
3) Scrub the oyster shells until clean
4) Shuck the oysters (reserve liquid for another recipe)
5) Generously brush the inside of each shell with butter
6) Spread shells with a layer of spinach
7) Dip oysters into Worcertershire sauce, then place two on each shell
Sprinkle with butter, minced garlic and Gruyere cheese.
9) Place oysters on a foil-lined shallow pan
Broil quickly @ 450º to 500° (only until the edges of the oyster curl)
Serve immediately, about six oysters per serving
Crepes Suzette
Orange Butter Sauce
This recipe was created for an actress
Recipe Orange Butter Sauce
1 lb butter
2 oranges zest & juice
1/2 lb 10X sugar
Grand Marnier or Cognac (to taste)
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1) Puree butter with a little 10X in food processor
2) Add orange juice and orange zest, pulse
3) Add liquor (to taste) and blend
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(30 prepared crepes click to see crepes recipe omit jam)
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Cooking & Assembly
1) Heat the flat pan and add tablespoon butter and a splash of liquor
2) Heat and coat the crepes, one at a time
3) Fold into quarters, like a handkerchief, and put on the serving plate
4) Repeat until each plate has four crepes, sprinkle with 10X and serve hot
Tags: Baked Oysters, Crepes Suzette, mothers day, roasted lamb