Lincoln Home Chef Julie Adams Shares her Creativity
Head chef Julie Adams, along with her talented staff, find creative recipes and uses for oysters that are harvested from the Norumbega Farm, which residents view from their dining room window. Julie had the creative idea to wash and paint the shells, after serving oysters to LH residents, for their Christmas tree! Julie shares her Holiday Oyster Recipe:
Damariscotta River Oysters 12ea.
Unsalted Butter: 2 Tbsp Divided
Shallots: 1 Tbsp Minced
Champagne or White Wine: ¼ cup
Heavy Cream: ¼ cup
Leeks: 2- white part only sliced thin
Honey: 2 tsp
Fresh Dill: 1 Tbsp Chopped
Shuck oysters, place oysters on oven proof dish. I like to use muffin tins. In a sauce pan melt 1- Tbsp butter, add shallots, sauté until translucent. Add champagne and reduce by half. Add cream and reduce on medium low heat until thick. Melt remaining butter in a sauté pan and add leeks. Sauté until all the moisture is cooked off. Add honey and reduce until thick. Divide leeks among the oysters, sprinkle with fresh dill. Spoon a tablespoon of champagne cream over each oyster and bake at 400 degrees for 6-8 minutes until browned and bubbly.