Real Vermont Cooking

Ingredients 30 oysters and liquid 2 sheets of 8.5 x 13 puff pastry 1 egg beaten 1/4 c. melted butter 1/2 c. diced Andouille sausage 1 tsp garlic chopped 1/4 c. sliced mushrooms 1/4 c. green onions 1/4 c. diced tomatoes 1/4 c. bell pepper 2 oz. champagne or white wine 1 c. heavy whipping cream 1/4 # cold butter chips Salt and pepper to taste Place one sheet of pastry over the other. Cut out circles with pastry or biscuit cutter. Brush the top with egg wash and bake at 400 degrees about 12 minutes or until golden brown. Set pastry aside and keep warm-do not cover!!! In a saucepan, add 1/4 c. of melted butter. Sauté Andouille sausage and all vegetables until soft. Add oysters, liquid, and wine. Sauté about 2 minutes. Add heavy cream and simmer until reduced by half. When cream is a saucy consistency, add chipped butter a little at a time, swirling the pan as the butter goes in. Continue swirling or the butter may break if left to overheat. Season with salt and pepper. Remove top half of pastry, spoon mixture over the bottom, and replace the top pastry. Serves 8.

Ingredients 1/4 c. melted butter 2 tbsp garlic 1/4 c. green onions 1/4 c sliced mushrooms 1/4 c dry white wine 1/2 c whipping cream 1 # crawfish tails 3/4 # butter chips cold Salt and pepper to taste 1/4 c melted butter, add garlic, mushrooms, green onions and sauté until wilted. Add wine and reduce by half. Add whipping cream and reduce by half again. Add crawfish. A little at a time, swirl in the cold butter chips. Remove from heat, season with salt and pepper (red or white). Serve over or under your best fish.

INGREDIENTS 6 Red Snapper Fillets (8 oz.) 1/2 Pound Mushrooms sliced 1 Tbls. Minced Shallots 1 Cup Half-and- Half 3 Tbls. Butter 1/4 Cup Pernod 2 Cups Fish Stock 1/2 Stick Butter cold sliced Salt and Pepper to Taste 1/2 Cup White Wine Directions: In large heavy skillet cook mushrooms and shallots in butter over moderate heat, stirring, for 5 minutes. Add fish stock and wine and bring liquid to simmer. Add fish fillets and poach 3 minutes on each side, until they just flake when tested with a fork. Transfer fish and mushrooms with slotted spatula to heated platter. Over high heat, reduce poaching liquid by two thirds, add half- and- half, and again reduce by half. Add Pernod and bits of cold butter, 1 piece at a time, whisking will after each addition and adding next piece before preceding one is completely melted. Season sauce with salt and white pepper and pour over fish.

Ingredients 1 c. white wine 1/4 c. vinegar 2 tsp shallots 2 tsp parsley 2 tbsp garlic Salt and white pepper to taste 1 # cold butter chips Combine the first five ingredients in a sauce pan. Reduce to about 2 tablespoons, add the chipped butter slowly while swirling the pan. Do not stir with a metal spoon. Season to taste with salt and pepper.