Cooking with Absinthe

This is my recipe for Escargot Montmartre



1 stick of unsalted sweet cream Butter
1 can of Escargots (snails) washed
4 cloves of Garlic, minced
Morels, truffles, or sliced Crimini Mushrooms
Pinch of Dill
Pinch of Tarragon
½ cup of Absinthe (verte)
Salt to taste

Divide butter in thirds. Soften two thirds, blend with Dill and Tarragon and set aside. On a medium heat, melt the remaining third in a skillet and saute mushrooms. Toss in Garlic and Escargots and toss around for a few minutes. Add Absinthe and simmer until it is reduced with the alcohol being cooked off.

If you want to get fancy and impress your guests, you might briefly flammbé but be sure to have a pot cover ready. When reduced, mix in your herbed, softened butter and turn off the heat. The Butter will combine with the reduced absinthe and thicken a bit. This can be garnished with fresh Italian Parsley. I like to serve this with Penne Pasta.

Of course this is best enjoyed after a few goblets of the Green Fairy and goes will with a fine Pinot Noir.

Another recipe, and a classic is Oysters Rockefeller, This is the classic absinthe recipe, invented in 1899 by Jules Alciatore, son of Antoine Alciatore, the eponymous founder of Antoine’s in New Orleans. This popular dish was reportedly named for John D. Rockefeller because it's so rich!

2 dozen oysters on the half shell, drained
4 pans rock salt
1 cup (2 sticks) butter, softened
3/4 cup finely chopped cooked spinach
6 Tbsp. very finely chopped watercress leaves
1/4 cup finely chopped fresh scallion tops
2 Tbsp. finely chopped celery
3/4 tsp. salt
1/2 tsp. white pepper
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. cayenne
1/2 tsp. ground anise seed
1/4 cup absinthe

Combine all ingredients (for sauce) in a stainless steel or porcelain bowl and cream with a wooden spoon. Complete mixing with a whisk or blender at medium speed. Shape sauce into oval patties about 2.5 x 2 inches and 0.5 inches thick by scooping about two Tbsp. of sauce from bowl and pressing it into your palm. Set on a platter and refrigerate while you prepare the oysters for baking.

Preheat the oven to 260 C (500F). Wash the oyster shells thoroughly and dry. Place a drained oyster on each shell and set them 6 to a pan on the rock salt. Cover each oyster with a patty of sauce and bake 14-16 minutes, until the sauce bubbles and is lightly browned on top. Allow to cool 3-6 minutes before serving.