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Featured Recipe: Trade Winds Oatmeal Creme Brulee
- Milk – (1) PINT
- Sugar – (4) OZ.
- Butter – (1.5) OZ.
- Corn Starch – (1.5) OZ.
- Eggs – (4) Each
- Vanilla Extract – (1) TSP
- Combine milk with 1/2 of sugar and butter
- Bring to a boil, remove from heat and keep hot
- Combine remaining sugar with corn starch
- Add eggs and mix until smooth
- Temper egg mixture by slowly drizzling in hot milk whisking all the time, add all of the milk mixture
- Return all to sauce pan and bring to a simmer stirring mixture constantly. Do not let mixture return to a rapid boil
- Remove from heat, allow to cool slightly
- Whisk in remaining butter and vanilla and transfer to a shallow container
- Cover and immediately refrigerate
- Re-cover, keeping at 41 degrees or below in refrigerator for 2 days maximum
Oatmeal Creme Brulle Method:
- Make pastry cream one day before needed
- Make desired amount of oatmeal according to package directions (thickened oatmeal works best)
- Place hot oatmeal in a Pyrex pie dish (or suitable oven-rated serving dish)
- Top with desired fruit (i.e., bananas, blueberries or strawberries)
- Spread an even layer of pastry cream on top of dish
- Cover the pastry cream with a mix of 50/50 light brown sugar and granulated sugar
- Place bowl in oven with the broiler setting on and carmelize the sugar
- Serve immediately
Featured Recipe: Tradewinds Oyster au Gratin
This is a variation of Oyster Rockefeller. The traditional mixture of Spinach and Parmesan Cheese is replaced with a vegetable Mornay Sauce (cream based sauce with a fine cut of vegetables finished with Sherry & Swiss cheese). And, instead of topping the oyster with the sauce, the sauce is placed in the shell. The lightly breaded and fried oyster is then served on top in an open-faced manner.
- 2 dozen large oysters in the shell
- olive oil – 2 Tbsp
- 1 egg , beaten with 1/8 cup milk
- white wine – 2 oz
- ½ cup of flour seasoned with spacersalt & pepper
- fresh chives – 1 Tbsp
- 1 cup of plain bread crumbs
- heavy cream – 1 cup spacer * ¼ cup of yellow corn meal
- Parmesan cheese grated – 1/8 cup
- celery – 1 rib
- water – 1 ½ tsp
- red onion or shallots – 1 Tbsp
- corn starch – 1 ½ tsp
- carrot – ½ each egg yolk – 1 each
- red bell pepper – ¼ each
- Wash & open oysters, saving the larger (deeper) side of each shell
- Pat oysters dry
- Dust oysters with flour, then coat in egg/milk mixture
- Coat each oyster with bread crumb/corn meal mixture; hold in refrigerator
- In a medium size sauté pan, heat olive oil until it just begins to have a light haze over it; add finely minced celery, carrots, shallots and red pepper. Sauté 3 to 5 minutes over medium heat; do not allow vegetables to brown.
- Add wine & chives and cook 1 minute or until wine is reduced ½ in volume
- Add heavy cream and bring mixture to a simmer
- Simmer 1 to 2 minutes and then whisk in cornstarch, which has been dissolved in cold water. Bring mixture back to a boil and remove from heat. Season with salt & pepper and cool completely.
- When mixture is cold add cheese & egg yolk, blending completely.
- Remove oyster shells from the refrigerator and place on a baking sheet. Fill each shell with chilled vegetable Mornay topping.
- Pan fry oysters or deep fry breaded oysters until light golden brown. Drain well.
- Place warm oysters on top of each shell and bake in 350-degree oven until Mornay mixture begins to bubble, approximately 3 to 5 minutes. Serve immediately.
- Vegetable Mornay topping can be made ahead of time and will keep about 5 days in the refrigerator.
- Oysters can be breaded ahead of time. It is recommended that they be kept frozen until ready to cook.
- Wash the oyster shells thoroughly after they have been shucked and the shell should be frozen if making ahead of time.