Serious Eats: Recipes
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
To most this dish is a classic appetizer, but serve it before noon and it makes a lovely, fancy brunch served alongside sparkling wine. There aren't many morning foods that incorporate oysters (if you have one, please let me know!) but there's something about the crisp breadcrumb, soft oyster and salty cheese that has always screamed brunch to me.
The technique of drizzling Pernod (an anise flavored French liqueur) over the oyster just before they are broiled makes the final product wonderfully fragrant, without taking on some of the stronger flavors of Pernod.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)