turkey tips home | rozanne gold 's tips |
turkey ballotine| wild rice |
roasted acorn squash | cranberry conserve |
slow-baked pears

Rozanne Gold
Cookbook Author, Entertaining 1-2-3

Oyster Bisque
Adapted from Rozanne Gold

Yield: 12 servings

4 dozen large fresh oysters, shucked, with their liquor
3 cups heavy cream, or 1 1/2 cups whole milk and 1 1/2 cups heavy cream
1 bunch large scallions
Salt and coarsely ground
black pepper to taste

Line fine-mesh sieve with cheesecloth. Pour oyster liquor through cheesecloth to remove sand or grit.

Place cream in medium heavy saucepan. Cook over medium-high heat for 10 minutes, or until
cream thickens a bit. Add strained oyster liquor. Cook over medium heat for 5 minutes.

Finely chop white part of 1 scallion and add to cream. Reduce heat to medium, add oysters,
and cook for 2 to 3 minutes, until oysters are just cooked through and bisque is hot. Add a
pinch of salt, if needed.

Finely chop scallion greens. Ladle bisque into warm flat soup plates, with 4 oysters in each.
Garnish with scallion greens and coarsely ground black pepper. Serve immediately.

Wine suggestion

Full-bodied Chardonnay, such as Belvedere, Geyser Peak, Acacia or Mueller

turkey tips home | rozanne gold 's tips |
turkey ballotine | wild rice with five-hour onions |
roasted acorn squash and carrot purée | cranberry conserve | slow-baked pears, sauternes aspic

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