Recipes Included On This Page Orange Rhubarb Muffins Oysters Rockefeller with Tabasco Beurre Blanc Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Orange Rhubarb Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup pecans -- chopped 1 large egg 1/4 cup vegetable oil 2 teaspoons orange peel -- grated 3/4 cup orange juice 1 1/4 cups rhubarb -- finely chopped Combine all dry ingredients. Beat egg and oil, add orange juice. Add to flour mix. Add rhubarb. Bake in greased and floured (or use paper muffin liners) muffin tin at 350F for 25-30 minutes. Contributed to the FareShare Gazette by Jennie; 24 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 10g Fat (38.3% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Oysters Rockefeller with Tabasco Beurre Blanc Recipe By : Cuisine at Home, February 2011 Serving Size : 24 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 2 teaspoons garlic -- minced 1/4 cup Panko 1/4 cup scallions -- finely chopped (green parts only) 3 tablespoons Parmesan cheese -- grated 2 cups spinach -- chopped 1/4 cup parsley -- chopped 1 tablespoon celery -- minced 3 tablespoons Pernod, Sambuca, or white wine salt and black pepper, to taste 3 pounds kosher salt -- or rock salt 2 dozen fresh oysters -- shucked on the half shell 3 strips bacon -- cooked and crumbled For the Beurre Blanc: 1/4 cup dry white wine 1 tablespoon lemon juice 1 tablespoon shallots -- chopped 2 teaspoons Tabasco sauce 4 tablespoons cold butter -- cubed Preheat oven to 450F. For the oysters, melt 4 tablespoons butter in a small sauté pan over medium-low heat. Add garlic and sauté 2 minutes. Pour half the garlic butter into a bowl and toss with Panko, scallions and Parmesan; set aside. Return pan to medium heat and cook spinach, parsley and celery in remaining garlic butter. Deglaze pan with Pernod, cooking until all liquid is evaporated, 5 minutes. Season mixture with salt and pepper; remove from heat. Spread kosher salt or rock salt evenly onto baking sheet. Nestle oysters into salt and spoon 1/2 teaspoon spinach mixture over each oyster, then top with bread crumb mixture and crumbled bacon. Roast oysters until beginning to curl and bread crumbs are golden, 10-15 minutes. For the Beurre Blanc, reduce wine, lemon juice, shallots and Tabasco over high heat until liquid is reduced by half, 5 minutes. Off heat, whisk in butter 1 tablespoon at a time, melting each fully and combining into the sauce before adding the next. Once all butter is incorporated, season sauce with salt and pepper. Spoon the Beurre Blanc over oysters and serve immediately Description: "Pernod can be a bit pricey, so feel free to substitute with Sambuca or white wine if desired." Notes: My daughter, Candice, prepared these for my birthday, May 10, 2011. My goodness they were delicious. I would have liked to have eaten them all, but had to share with other family members. My wife, Doris, loved them too. The recipe calls for using a bed of kosher or rock salt on a baking tray to ensure the oysters stay upright during baking but Candice used crumpled, heavy duty foil to nest them and it worked fine. When you are making the Beurre Blanc, be sure to let each bit of butter melt completely before adding the next to keep the sauce from breaking. Contributed to the FareShare Gazette by Art; 13 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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