| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Pasta |
5 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant; cut in half lengthwise |
| 1 |
|
Container (12-ounce) fresh oysters; undrained |
| 1 |
c |
Dry white wine |
| 1/4 |
c |
Shallots; finely chopped |
| 3 |
|
Garlic cloves; minced and divided |
| 1 1/2 |
ts |
Shallots; diced |
| 2 |
tb |
Green onions; diced |
| 2 |
tb |
Celery; diced |
| 2 |
ts |
Olive oil |
| 1 1/2 |
ts |
Chopped fresh or 1/2 teaspoon dried oregano |
| 1 |
ts |
Hot sauce |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
tb |
Water |
| 1 |
pk |
(16-ounce) wonton wrappers |
| 2 |
tb |
Cornmeal |
| 2 1/2 |
qt |
Water |
| 1 |
ts |
Salt |
| 2 |
tb |
Diced green onions |
| 1 |
tb |
Diced shallots |
| 1/2 |
ts |
Minced garlic |
| 2 |
ts |
Olive oil |
| 1/4 |
c |
Anise-flavored liqueur |
|
|
Reserved oyster liquid |
| 1 1/3 |
c |
Whipping cream |
| 1 |
tb |
Butter or margarine |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground white pepper |
|
|
Sliced green onions |
INSTRUCTIONS
HERBSAINT CREAM SAUCE
GARNISH
Place eggplant, cut side down, on a baking sheet; bake at 400° for 45
minutes. Cool to touch; peel, seed, and finely chop. Drain on paper towels.
Set aside.
Combine undrained oysters, wine, 1/4 cup shallots, and 2 cloves minced
garlic in a saucepan; bring to a boil, stirring occasionally. Cook 1 minute
or until oyster edges begin to curl. Drain, reserving liquid for Herbsaint
Cream Sauce. Cool to touch; finely chop oysters, and set aside.
Saute remaining 1 clove minced garlic, 1 1/2 teaspoons shallots, green
onions, and celery in oil until tender; stir in eggplant, oysters, oregano,
and next 3 ingredients.
Combine egg and 1 tablespoon water; brush over 1 side of half of wonton
wrappers. Place a portion of filling on each; top with remaining wrappers,
pressing edges to seal. Brush tops with remaining egg mixture; sprinkle
with cornmeal. Cover with a damp dishtowel.
Bring 2 1/2 quarts water and 1 teaspoon salt to a boil in a large Dutch
oven. Add one-third of filled wrappers; cook 3 minutes. Remove with a
slotted spoon, and gently stir into warm Herbsaint Cream Sauce. Repeat
procedure with remaining filled wrappers. Serve immediately, and garnish,
if desired. Yield: 5 servings.
Herbsaint Cream Sauce: Saute first 3 ingredients in oil in a large skillet
until tender. Stir in liqueur and oyster liquid, and bring to a boil. Boil
until mixture is reduced to 1 cup.
Stir in whipping cream and remaining ingredients, and cook until thoroughly
heated. Yield: about 2 1/4 cups.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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