SO many options for this menu.....considering how much my boys (I include my husband in this description) LOVE seafood, I decided on oysters to start, and Bouillabaisse for the main.
With the oysters on the half shell, I made a Mignonette, an amazingly simple sauce for oysters. The peppercorns and vinegar heighten their flavor without overwhelming the oyster's pleasing brininess.
3 tbsp Black peppercorns, coarsely ground
2-3 minced shallots
2/3 cup red or white wine vinegar (I used red)
pinch of salt
Mix all of the ingredients together in a small bowl and chill well.
Of course, I had a baguette, some brie and wine! White with the oysters, and the red with the Bouillabaisse.
Mmmmm....the Bouillabaisse....for the stock I actually used stock I had made with the lobster shells from our Newfoundland stop (part of the reason I chose France for this stop, really wanted to use the stock!)
And for dessert.....Creme Brule! We devoured the entire dish, I think it was supposed to serve 6
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
· Preheat oven to 300 degrees F (150 degrees C).
· Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
· Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
· Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
· Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
· Preheat oven to broil.
· In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
· Remove from heat and allow to cool. Refrigerate until custard is set again.