smoked oyster ricotta in cracker cups
November 23, 2010 § 3 Comments
It was only two years ago that I was introduced to canned smoked oysters by a friend at a New Year’s party. I say better late than never! Canned smoked oysters make for some sophisticated appetizers without so much a sophisticated price. You can find them on the shelf beside the sardines and tuna at the grocery store and won’t break the bank at less than $2 a can. When I had them at the party two years ago, they were served directly out of the can onto crackers, drizzled with a bit of the oil out of the can, and some cilantro. I loved it the way it was, but I also wanted to make something quite different and a little more elaborate to call my own.
I made a mixture of processed smoked oysters, ricotta, and lemon juice, piped into homemade whole wheat mini cracker cups lined with a couple of leaves of cilantro.
mini cracker cups:
1 c hot water
1/4 c butter
2 c whole wheat flour
1 tbsp sugar
1 tsp salt
yields 6 dozen
Combine the water and butter until butter has melted. In a separate bowl, combine whole wheat flour, sugar, and salt. Add the water/butter mixture to the flour mixture slowly mixing with a wooden spoon until it forms a dough. Add additional flour by the tablespoon if the dough is sticky. Divide the dough in 3 parts and cover with a damp towel. Take the first part and roll on a floured surface until very thin (less than 1/8″). Cut into circles using a 3″ circle cookie cutter. Place the circles in a non-stick mini-muffin pan. Each third of the dough will make 24 mini muffin cups. Repeat for the other two thirds of the dough. Bake at 400°F for approximately 15 minutes or until golden brown.
smoked oyster ricotta:
2 85g or 3 oz cans of smoked oysters
1 c ricotta
1 lemon, juiced
1/4 tsp salt
cilantro leaves, washed and dried with a paper towel
Process the oysters including the oil until it turns to a paste. In a bowl, mix the ricotta with lemon juice and add the processed smoked oysters. Add salt.
Take your cracker cups and line with two or three leaves of cilantro. This will bring a depth of flavor to the recipe, as well as act as a barrier between the smoked oyster ricotta and cracker so that the cracker does not become soggy. Spoon some of the smoked oyster ricotta mixture into a piping bag and pipe into the crackers. Enjoy!
This is so delicate and delicious! Wish I had found your blog earlier, cause I have recently written an article about edible containers for The Daring Kitchen and I could’ve included this one!
What a great article, Renata! I just went over to The Daring Kitchen to read it. Your mini bread bowl looks fantastic. What a great idea for an article. I love the ice cream/tea cups.
I’m working on pinwheel food bouquets as a way to serve appetizers. I hope it photographs well and maybe it could be used for an article one day. 😀 I need me a better camera. 😛
Awesome. I love all seafood, but oysters are my favourite.