Tuesday, January 20, 2015

Angels On Horseback










     Angels On Horseback
     Angels On Horseback is a traditional English recipe that is easy to make.  Angels On Horseback can be served as an appetizer or as a hand passed hors d'oeuvre.  Angels on horse back is traditionally served as the final corse of a formal English multi course dinner.
     The flavor of the bacon wrapped oysters truly is one of life's simple pleasures!  A lightly smoked bacon is perfect for this recipe.  Smoked bacon is fully cured and it does not need to be cooked crisp.
     For a formal presentation the skewer should be removed before presenting the Angels On Horseback.  Some wait staff captains or maitre d's prefer to remove the skewer at the table and sauce the plate in an act of showmanship that is associated with formal Russian table service.
     
     Angels On Horseback: 
     This recipe yields 1 serving of 4 Angels On Horseback.
     Large Virginia Oysters or farm raised oysters are best for this recipe.
     Step 1:  Soak a bamboo skewer in water for 20 minutes.
     Step 2:  Shuck a 4 large oysters.  (The shucked oysters must be undamaged.)  
     Pat the oysters dry.  (Save the oyster liquor for another recipe, like Pan Roasted Oyster Stew.) 
     Lightly season both sides of the oysters with white pepper and no salt.
     Step 3:  Place 2 thin slices of lightly smoked bacon on a cutting board. 
     Cut the bacon slices in half.
     Tightly wrap each oyster with a half slice of bacon.  
     Spear the bacon wrapped oysters with the bamboo skewer, so the end of each bacon slice is pierced.  (Spear the oysters so the bacon does not unravel.)
     Chill the skewer.
     Step 5:  Lightly brush a roasting pan with vegetable oil.  
     Set the skewered bacon wrapped oysters on the roasting pan.  
     Roast the skewered oysters in a 375º oven.  
     Remove the pan from the oven occasionally and flip the oyster skewer, so it cooks evenly.
     Roast till the bacon is a golden brown color.
     Keep the skewer warm on a stove top.

     Toast: 
     Trim the crust off of 2 pieces of dark bread ( Black Bavarian Rye Bread) and 2 slices of light color bread (whole grain wheat bread).
     Cut all 4 bread slices so they are rectangle shaped and so they all are the same size.  The bread rectangles should be slightly larger than the oysters.
     Brush the trimmed rectangular bread slices with unsalted butter.  
     Grill the bread slices on a griddle or a sauté pan over medium/medium low heat, till they become toasted on both sides.
     Keep the toast warm on a stove top.
     
     Beurre Anglaise:
     Melt 2 1/2 tablespoons of unsalted plugra butter in a small sauce pot over medium low heat.
     Add 1 pinch of sea salt.
     Add 1/2 teaspoon of lemon juice.
     Add 1/2 tablespoon of finely chopped parsley.
     Remove the parsley butter from the heat and stir.
     Keep the Beurre Anglaise warm on a stove top.

     Presentation:
     Place the bread slices in a row across a plate.  Alternate the colors.
     Space the oysters on the skewer so they will mate with each slice of bread.
     Set the Angels On Horseback on the toast, so there is one wrapped oyster centered on each piece of toast.
     *Remove the skewer before serving or remove the skewer at the table.
     Place 2 slices of peeled and seeded lemon next to the bread on the plate. 
     Spoon the Beurre Anglaise around the lemon slices on the plate.

     This simple English style oyster appetizer is always a guest pleaser! 

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