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Licorice Kiss Oysters
A lot of aphrodisiac foods are pricey - truffles, caviar, chocolate, champagne, etc. - which makes sense, as money can be an aphrodisiac to some. Another big category of aphrodisiacs has purported medicinal properties. Examples are herbs, anise, arugula, artichokes, hot chilies, etc.
The recipe offered here tries to cover all the bases: the sure bets (oysters), the high ends (champagne and caviar), the licorice-anise flavors that were so highly prized by the Greeks, Romans and Chinese, and a touch of cream for a luxurious mouth-feel.
Oysters, either you love 'em or you leave 'em. At best, you'll have a romantic evening and at their worst, you'll at least get a licorice kiss with each bite.
Here's what you need for the main dish:
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12 fresh oysters |
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1/4 cup Brut sparkling wine (or dry white wine) |
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1 head bulb fennel (10 to 12 ounces) |
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1 bunch green onion tops (from 16 green onions) |
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1 tablespoon grapeseed oil |
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4 star anise |
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1 bay leaf |
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Kosher salt and freshly ground black pepper to taste |
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3 shallots (2 ounces) peeled and finely diced or shredded |
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1 cup heavy whipping cream |
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1 teaspoon Pernod or Trillium Absinthe |
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1 teaspoon lemon juice (divided) |
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1 ounce good-quality caviar |
Here's what you do:
Shuck oysters and save oyster liquid. Clean half the shells for presentation. In small pan, place oysters, their liquid and the champagne. Place over medium heat and, just as the liquid starts to simmer and oysters just start to firm up (before edges curl), remove oysters to plate and refrigerate, reserving liquid.
Remove tops from fennel (save fronds). Remove core of bulb and cut fennel into small dice. Wash green onion tops and blanch 5 seconds in boiling salted water. Shock in ice water, drain and cut into 1-inch pieces. Set aside.
Heat oil in pot over medium heat. When just getting hot, add fennel, anise and bay leaf and saute 2 minutes. Season with salt and pepper. Add shallots and cook 1 minute (do not brown). Add reserved oyster liquid and reduce to 2 tablespoons liquid. Add cream and reduce heat to low. Cover and simmer 5 minutes. Strain cream off fennel into bowl and place cream in food processor with green onions and Pernod. Blend until fine. Strain though fine strainer and finish sauce with salt, pepper and 1/2 teaspoon lemon juice. Mix remaining 1/2 teaspoon juice in with reserved cooked fennel. Divide fennel between shells and place in 300-degree oven to warm (about 3 minutes). Place oysters and sauce in pan over heat to just warm oysters; do not cook. Remove shells from oven. Divide oysters between shells, cover with a bit of sauce and caviar atop each oyster. Makes 2 servings.
In a mortar, crush two cloves of garlic, followed by a dozen anchovy fillets. Add balsamic vinegar followed by sufficient olive oil to the required consistency. Your sauce is ready.
These days there is nationwide access to the once banned Absinthe. Integrity Spirits Trillium Absinthe from Oregon is a good place to start.
Source: Sandy D'Amato - Milwaukee, Wisconson