Pumpkin Beer Butter Roasted Oysters
A delicious autumnal treat - a perfect melding of pumpkin beer, citrus, and spice.
A combination I did not think was possible: pumpkin beer and oysters. Who would have thought? Not only is this recipe an indulgent treat to eat, but my kitchen smelled like an herbaceous apple cider factory during the process - not something I was at all upset about.
I have come across some pumpkin beer butter recipes on the Internet, and wanted to play around with some of the ingredient pairings to create something that was reminiscent of Autumn, while simultaneously bright and refreshing.
The moment I first tasted this butter, I was hooked. The recipe is the perfect blend of citrus, pumpkin beer, and spices. The crushed sage, tarragon, and cinnamon add an aromatic depth to the butter, while the lemon juice and zest elevate the butter by imparting some welcome brightness.
To add some crunch, I topped the oysters with a breadcrumb, cashew, and sage crumble. I think this recipe would be equally as good with some crushed walnuts, hazelnuts, or pumpkin seeds - get creative!
Pumpkin Beer Butter Roasted Oysters
Ingredients
Instructions
- The Base. Heat up 2 saucepans. Set the first pot to medium heat, add ¼ of the butter. When the butter is fully melted, add in the garlic and shallots. Reduce heat to medium low and cook until the garlic and shallots have softened, and the raw garlic odor has subsided. Put aside.
- Prepare Your Butter. Set the second pot to medium heat and add in the Pumpking, cinnamon stick, lemon juice, and lemon zest and reduce in half. Add tarragon, sage, and chili pepper flakes, and reduce to a syrup. Combine the cooked shallots and garlic, the butter, and beer reduction, season with salt and pepper, and place into the refrigerator for an hour.
- Shuck the Oysters. Preheat your oven to 400F. Shuck your oysters, and arrange on a baking tray. Top each oyster with 2-3 tsp butter (for smaller oysters) and 1 TBSP (for larger oysters). Place baking tray and oven, and cook for 4-6 minutes, depending on the size of your oysters. You will know the oysters are done when you see the oysters’ bellies swell, and the butter has thoroughly melted.
- The Garnish. In a skillet, combine the breadcrumbs and crushed cashews. Toast until breadcrumbs are a golden brown.
- When oysters are done, top with the breadcrumb and cashew crumble.
- Serve and enjoy!
