Ingredients
2 tablespoons butter
2 teaspoons garlic, minced
1 tablespoon shallot, brunoise
1 cup bacon, small dice
4 ounces Absinthe
1 quart heavy cream
Salt to taste
White pepper to taste
1 ½ cups sliced, cooked artichokes
20 oysters
1 tablespoon tarragon, chopped
Flaky puff pastry, for garnish
Directions
Place a medium sauce pan on the stove over medium high heat for 2 minutes to warm. Add the butter, garlic, shallots and bacon to the pot and stir for 2 to 3 minutes until garlic is slightly brown and bacon is rendered. Remove the sauce pot from the stove and deglaze with 3 oz of absinthe. Return to the stove and flambee. When flames subside, reduce until the liquid is nearly evaporated and pour in the cream. Bring to a boil (be sure it doesn’t boil over). Reduce to the consistency of a thick soup. Add the artichokes and cook for 1 minute.
Add the oysters, tarragon, salt, pepper and final oz of absinthe. Stir to incorporate. As the oysters cook, they will release their liquid, resulting in a thinner consistency. Finally, check the seasoning as oysters from different waters have different levels of natural salt. To serve, divide oysters evenly between 4 appetizer size ramekins. Pour in the sauce and cover each ramekin with a round of flaky puff pastry.
Yields 4 servings.
Recipe courtesy of Commander’s Palace, New Orleans
