Recipes from étoile

Entertaining

Oysters Three Ways

A little sweet, a touch briny—fresh oysters are so delicious and versatile, we can’t decide how we like them best. Pair any of these three delicious recipes with etoile Brut or Carneros Chardonnay and you’re in for something special.

Raw Oysters with Tangerine Ginger Mignonette
Barbecued Oysters with Sparkling Butter Sauce
Baked Oysters with Béarnaise Sauce

Raw Oysters with Tangerine Ginger Mignonette

Yield: Tangerine Ginger Mignonette for 1 dozen oysters

Ingredients
4 tablespoons tangerine juice
4 tablespoons champagne vinegar
4 tablespoons shallots (minced)
2 tablespoons ginger (minced)
2 teaspoons cracked black pepper

4 red beets, washed

4 golden beets, washed

3 tablespoons butter, plus 2 tablespoons

3 large onions, thinly sliced

1/2 cup cream

1/4 teaspoon ground cloves

Salt to taste

1 tablespoon extra virgin olive oil, plus 2 tablespoons

3 slices bacon, cut into 1/4-inch matchsticks

10 cippolini onions, peeled and cut into quarters

1/4 cup vegetable stock or canned low-sodium vegetable broth

Freshly ground pepper

4 salmon fillets (5 to 6 ounces each)

Instructions
Combine all ingredients and let stand for 30 minutes.

Suggested wine pairing: etoile Brut

Barbecued Oysters with Sparkling Butter Sauce

Yield: Sparkling Butter Sauce for 4 dozen oysters

Ingredients
1/3 cup sweet cream butter (room temp)
1 cup sparkling wine (your choice)
2 tablespoon shallots (minced)
1 tablespoon fennel seed (toasted and ground)
1 tablespoon salt to taste

4 red beets, washed

4 golden beets, washed

3 tablespoons butter, plus 2 tablespoons

3 large onions, thinly sliced

1/2 cup cream

1/4 teaspoon ground cloves

Salt to taste

1 tablespoon extra virgin olive oil, plus 2 tablespoons

3 slices bacon, cut into 1/4-inch matchsticks

10 cippolini onions, peeled and cut into quarters

1/4 cup vegetable stock or canned low-sodium vegetable broth

Freshly ground pepper

4 salmon fillets (5 to 6 ounces each)Instructions

Instructions
In a small pot place shallots and sparking wine and reduce by 50%. Set aside. In a small bowl mix all ingredients together.

To serve: Place a small dollop of butter mixture on top of each oyster. Place oyster on BBQ and cook until desired temperature.

Suggested wine pairing: etoile Brut

Baked Oysters with Béarnaise Sauce

Yield: Béarnaise for 4 dozen oysters

Ingredients
4 egg yolks
4 tablespoons apple cider vinegar
2 tablespoons shallots (minced)
1 cup clarified butter (heat to about 120F)
1/4 cup water
2 tablespoons tarragon (chopped)
1 teaspoon cracked black peppersalt to taste

4 red beets, washed

4 golden beets, washed

3 tablespoons butter, plus 2 tablespoons

3 large onions, thinly sliced

1/2 cup cream

1/4 teaspoon ground cloves

Salt to taste

1 tablespoon extra virgin olive oil, plus 2 tablespoons

3 slices bacon, cut into 1/4-inch matchsticks

10 cippolini onions, peeled and cut into quarters

1/4 cup vegetable stock or canned low-sodium vegetable broth

Freshly ground pepper

4 salmon fillets (5 to 6 ounces each)

Instructions
In a small pot place shallots and vinegar over medium heat and reduce by 75%. Set aside. Over a double broiler on low heat, place egg yolks and water in a stainless steel bowl, whisk until a ribbon consistency has formed, being very careful to not scramble the eggs. Slowly drizzle in the clarified butter while whisking. Add shallots, tarragon as well as salt and pepper. Remove from the double broiler and set side.

To serve: Place a small dollop of béarnaise on top of each oyster. Place oyster in a 400F oven for about 2 min. remove and serve immediately.

Suggested wine pairing: Domaine Chandon Carneros Chardonnay

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