Oysters Rockefeller
raw oysters on the half shell (don't worry ~ we're going to cook them)
two sticks real butter
four cloves minced garlic
two packages frozen spinach: thaw the spinach in the microwave and drain, squeezing out all the juice
dash cayenne pepper
scant 1/8 t coarsely ground black pepper
1 T dried minced onion
Lawry's Garlic salt to taste
Parmesan cheese ~ about a quarter cup
bread crumbs ~ about a quarter to half a cup
Melt 1 1/2 sticks of butter in a frying pan. Add the spinach, garlic, cayenne, garlic salt, black pepper and minced onions. Cook uncovered until spinach is done. Remove from heat. Stir in bread crumbs. (Crumbs will absorb the butter, which is now flavored with garlic, spinach, etc ~ this is why it is so important to squeeze every bit of moisture from the spinach. You don't want the crumbs to absorb spinach juice. You want them to be filled with the flavors you have added to the spinach, and the butter.)
Stir in parmesan.
Place a dab of butter on each oyster. Cover each with about a tablespoon of the spinach mixture, being sure to seal the oyster beneath the spinach so it doesn't dry out.
Top with another dab of butter, sprinkle lightly with cayenne and parmesan.
Bake at 450 for five to seven minutes.
The spinach can be made ahead of time. The oysters can be prepared an hour or two ahead of time, and then baked when you are ready for them.
We do this every year with a champagne toast and white candles that we light just before the oysters are done.
What we say during the toast is less important than that each guest clink glasses with every other guest (children included). Children have sparkling apple cider instead of champagne ~ but they have it in a champagne glass.
Eye contact is required.
When I began the tradition, everyone was uncomfortable with the eye contact part.
Now?
Those who do not make eye contact while they are clinking glasses are called on it immediately.
It's funny how we don't make eye contact with one another without a reason to do so, sometimes.
That's the whole purpose of the oysters and the toast, really.
The eye contact part.
Then, we eat our oysters. :smile:
This year it will be only husband and I down here all by ourselves.
We are doing the oysters, the champagne, and the toast.
It has become our favorite holiday thing.
Then, we are going to do the Feast of the Seven Fishes.
Other easy appetizers you can do and cook at the same time that the oysters are cooking: Whole, bacon wrapped water chestnuts (called angels on horseback), sausage stuffed mushroom caps (just make the stuffing from the package and add cooked sausage), bacon wrapped oysters (these are called devils on horseback). Fresh, globe grapes with asiago cheese counters all the spicy stuff and makes a pretty platter.
BBK? I have had those meatballs ~ they're delicious!
Sam's Club has jarred marinated olives and peppers that are really so good, too.
Barbara
:gingerbread: