As I consider entering the Pepperidge Farm’s 1.2.3 Puff contest, my mind keeps going back to New Orleans. And if I were to submit a recipe today, it would evoke the wonderful flavors like this creamy, elegant dish from New Orleans Commander’s Palace. Of course, I’m thinking a whole different approach and manner and of using shrimp instead of oysters and of a recipe derived from my mother’s collection.
This recipe can be made ahead of time and brought out as a first dinner course. The secret to its refined richness is a splash of anise spirit, such as pastis or even the intensely aromatic absinthe.
Oyster and Absinthe Dome
makes 4 servings
1 -9″ x 11″ sheet frozen puff pastry, thawed and chilled
1 egg, beaten with 1 tbsp water
2 tbsp. unsalted butter
6 slices bacon, finely chopped
2 cloves garlic, finely chopped
1 large shallot, finely chopped
3/4 cup absinthe or pastis
20 medium oysters, such as bluepoints, shucked (1/3 cup of the liquor reserved)
2 cups heavy cream
1 -9 oz. package frozen artichoke hearts, roughly chopped
1/4 cup finely chopped tarragon
Kosher salt and freshly ground black pepper, to taste
Heat oven to 400° F. Using a 3″ cookie cutter, cut 4 circles from the puff pastry. Transfer puff pastry circles to a parchment paper–lined baking sheet and brush each circle with egg mixture. Bake until puffed and golden brown, about 20 minutes; set puff pastry tops aside.
Melt butter in a 4-qt. saucepan over medium-high heat. Add bacon and cook, stirring occasionally, until crisp, about 12 minutes. Add the garlic, shallots, and cook, stirring constantly, until golden brown, 2–3 minutes. Remove pan from heat; add absinthe or pastis. Return saucepan to the heat and cook until the liquid has almost evaporated, about 5 minutes. Add the oyster liquor and cream and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the cream has thickened slightly, about 10 minutes.
Add oysters, artichokes, and tarragon to the reduced cream mixture and season lightly with salt and pepper. Cook, stirring occasionally, until the oysters’ edges begin to curl, about 2 minutes. Divide the oyster stew between four 6-oz. ramekins or bowls and top each with a puff pastry circle.