Recipe courtesy of Chef Andrew Smith
tbsp Tbsp Butter
tsp Garlic, minced
Apple, Small Diced
lb Spinach, Chiffonade
tsp Lemon Zest
cup ADL Whipping Cream, 35%
cup Apple Cider
tbsp Deep Roots Distillery Ocean Pearl Vodka
cup Butter, Melted
cup Bacon Bits
oz Cow’s Clothbound Cheddar Cheese
oz Fresh Dill, Chopped
oz Fresh Parsley, Chopped
tsp Lemon Zest
Salt and Pepper
Shuck Oysters and set up on Baking Tray
Preheat oven to 400 F and setup a baking tray to bake the oysters. Feel Free to place a layer of coarse salt on the bottom to keep the oysters stable while baking the oysters
In a Pan/Pot, place butter, Shallot and garlic and sautee on medium heat for approximately 1 minute or until the shallots are translucent.
Add Vodka and reduce by half
Add Apple Cider and reduce by half
Add Cream and reduce until thickened (approx. 2 minutes on medium heat)
Add in Diced apple, Lemon Zest (1tsp) and Spinach and stir
Salt and Pepper to taste
Set Sauce aside and shuck your oysters
Add Panko, Melted Butter, Parsley, Dill, Lemon Zest (1 tsp), Salt and Pepper and stir together
Final Steps to bring the dish together:
Take your tray of Oysters
Add the sauce on top of the Oysters
Top with Bacon Bits
Add the Crust on Top of the Oysters
Grate the Clothbound Cheddar with a fine grater or a microplane
Bake in the Oven for approx. 10 minutes
Once you take them out, serve immediately and enjoy
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