Oysters Bienville

Oysters Bienville is a traditional dish in New Orleans cuisine of baked oysters in a shrimp sauce. It is served at some of the city's renowned restaurants, originating at Arnaud's. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, and bread crumbs. The oysters are baked in the shell or can be made in a small casserole dish or au gratin dish. The dish was named for Jean-Baptiste Le Moyne de Bienville (1680–1767), French governor of Louisiana and founder of New Orleans.

Ingredients

Rock salt

12 fresh oysters on the half shell

⅓ cup panko (Japanese bread crumbs)

2 tablespoons freshly grated Parmesan cheese

3 tablespoons olive oil

¼ cup minced white onion

1 clove garlic, minced

¼ cup finely chopped white mushrooms

¼ cup finely chopped fresh shrimp

2 tablespoons white wine

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon all-purpose flour

3 tablespoons chicken broth

3 tablespoons 2% reduced-fat milk

1 large egg yolk, lightly beaten

Garnish: sliced green onion, lemon wedges

Instructions

Preheat oven to 400°.

In an 13x9-inch baking dish, spread a ¾-inch layer of rock salt. Arrange oysters on top of rock salt.

In a medium bowl, combine bread crumbs and Parmesan. Set aside.

In a large saucepan, heat oil over medium-high heat. Add onion; cook until tender, about 2 minutes. Add garlic, mushrooms, shrimp, wine, salt, and pepper. Cook until mushrooms are tender and shrimp are pink and firm, 2 to 3 minutes. Sprinkle with flour; cook for 1 minute, stirring constantly. Add broth, and stir to combine. Add milk; cook until creamy and slightly thickened. Remove from heat, and slowly add egg yolk, stirring constantly. Spoon about 1 tablespoon shrimp mixture onto each oyster, and top with bread crumb mixture.

Bake until tops are lightly browned, 
16 to 18 minutes. Garnish with green 
onion and lemon, if desired. Serve immediately.

 

Cherry Bounce

Cherry Bounce is a type of liqueur made by infusing brandy with sour Morello cherries and sugar. Most recipes use rum, whiskey or vodka(or all) instead of brandy.

Traditionally made in the summer for winter holiday season. The English hamlet of Frithsden claims to have originated the Cherry Bounce. A lane leading off the Old High Street in nearby Hemel Hempstead is named Cherry Bounce and is shown having had this name in maps dating back to the early 19th century. The drink, however, is at least a century older. "Cherrybounce" is recorded as an individual's nickname in a House of Lords report in 1670.

Ingredients

5 lb. fresh or frozen whole tart and/or sweet cherries

8 cups granulated sugar

4 cups vodka, brandy, or bourbon

1/4 cinnamon stick

2 whole cloves

1 allspice berry

1 pinch freshly grated or ground nutmeg

Directions

Prepare the bounce:

If using fresh cherries, prick each one in several places with the tip of a knife, but there is no need to pit them. If using frozen cherries, let them thaw and reserve the juices.

Pour the alcohol into a 2-quart jar with a tight-fitting lid. Add the sugar, cover, and shake until the sugar dissolves. Add the cherries, any juices, and cinnamon stick, cloves, allspice, and nutmeg.  Cover and shake to combine.

Let the bounce age:

Let stand in a warm, bright spot, such as near a sunny window, for 1 week. 

Transfer to a dark spot at cool room temperature (such as in a pantry, cupboard, or closet) and let sit, undisturbed, for at least 6 weeks and up to 3 months.

Strain the bounce:

Strain the bounce through a fine mesh strainer or cheesecloth into a large measuring cup or bowl, and discard the solids. Let stand overnight to let any sediment sink to the bottom. 

Carefully pour or ladle the bounce into a clean 1-quart jar with a lid, leaving any sediment behind. Store, tightly covered, at cool room temperature or in the refrigerator.

 

 

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