Christmas Eve 2009

Oyster Crab Bisque

Oyster Crackers

Orange Fennel Salad

Orange & Fennel Salad

http://www.foodnetwork.com/recipes/robin-miller/orange-and-fennel-salad-recipe/index.html

• 1 large fennel bulb, trimmed and thinly sliced
• 2 medium oranges, peeled
• 2 tablespoon olive oil
• 1 Tbs honey
• 2 tablespoon red wine vinegar
• Salt and pepper
• 4 Tbs pomegranate seeds

Directions

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, honey, red wine vinegar, and salt and pepper. Toss, top with pomegranate seeds and serve.

Oyster Crab Bisque

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1677918

Yield

10 cups

Ingredients

• 1/4 cup butter
  
• 4 garlic cloves, minced
• 2 shallots, finely chopped
• 3 tablespoons all-purpose flour
• 1 (8-ounce) bottle clam juice
• 1 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon pepper
• 1 quart whipping cream
• 1 (12-ounce) container fresh oysters, drained
• 1 pound fresh lump crabmeat

Preparation

Melt butter in a Dutch oven over medium heat; add garlic and shallot, and sauté until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes or until thickened, stirring constantly.

Stir in Worcestershire sauce and next 3 ingredients. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl.