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A Roemer, a Peeled Half Lemon on a Pewter Plate, Oysters, Cherries
and an Orange on a Draped Table
Van Son, Joris
Buy at AllPosters.com
from "Christmas Culinary Charm"
Chef Elizabeth Terry, of
Elizabeth on 37th, Savannah GA
Christmas With Southern Living 1995
Edited by Rebecca Brennan, Lelia Gray Neil,
and Julie Fisher
Copyright © 1995 by Oxmoor House, Inc.
"Prepare and freeze these
before the busyness of Christmas Day
baking. They can go straight from freezer to oven."
1/2 pound ground
spicy Italian sausage
1/3 cup minced onion
One 10-ounce container fresh Standard oysters, undrained
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) shredded sharp Cheddar cheese
One 17 1/4-ounce package frozen puff pastry, thawed
Remove casings from
sausage. Cook sausage and onion in a skillet over medium-high heat until sausage
is browned and onion is tender, stirring
until sausage crumbles. Drain well; return mixture to skillet.
Drain oysters; cut larger oysters in half, if desired. (Reserve liquor for
another use, if desired.) Add oysters to sausage mixture, stirring gently.
Cook over medium heat 1 to 2 minutes or just until edges of oysters
curl; remove from heat and drain well. Let cool; stir in cheeses.
Unfold thawed sheets of pastry onto a lightly floured surface. Cut each
sheet into 8 rectangles. Roll each rectangle to a 5-inch square. Place 2
tablespoons sausage mixture in center of each square. Bring edges of
each pastry square together to cover filling and form a bundle. Pinch
and twist edges to seal. Cover and freeze at least one hour or up to
Place frozen bundles on an ungreased baking sheet. Bake at 400
degrees F for 20 to 22 minutes or until golden. Yield: 16 appetizers.
Featured Archive Recipes:
Louisiana Oyster and Sausage Bake
Baked Stuffed Oysters
Beignets d’Huitres (Oyster Puffs)
Antoine's Oysters Bonne Femme
Galatoire's Oysters en Brochette
Index - Appetizer
Recipe Archives Index