Gulf Oyster Pan Perdu with Harvest Ale Bread, Harvest Ale & Bacon Jam and Meyer Lemon

Seafood: Oysters

12 Servings

What you need

Ingredients
Harvest Ale Bread
3 c. All-purpose flour, sifted
3 tsp Baking Powder
1 tsp Salt
¼ c. Sugar
12 oz Back Forty Harvest Ale
½ c. Butter, melted
Harvest Ale & Bacon Jam
12 oz Bacon, sliced thick and cut into 1-inch pieces
4 cloves Garlic, smashed
½ c. Yellow onion, chopped
12 oz Back Forty Harvest Ale
1 tsp Red chili flakes
1 tsp Nutmeg
¼ c. Cider vinegar
½ c. Balsamic vinegar
2/3 c. Brown sugar
Oyster Pan Perdu
2 dozen Gulf oysters
2 ½-inch thick slices Harvest Ale Bread, crust removed and trimmed into a rectangle
2 Eggs, beaten
¼ c. Heavy cream
2 tbsp Olive oil
2 tbsp Oyster liquor (juice from shucking Alabama Gulf Oysters)
6 Meyer lemons

Steps

Harvest Ale Bread
1.

Preheat oven to 375 degrees.

2.

Mix dry ingredients (it is very important to make sure flour is sifted) and beer. Pour into greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes.

Harvest Ale & Bacon Jam
1.

In a large pot or Dutch oven, cook bacon until crisp, but not burnt. Remove all but 1 tbsp bacon dripping from pan.

2.

Return to heat and add onion, cook until soft, add garlic and chili flakes. Cook for 30 seconds. Add 1 cup beer and both vinegars, scraping the bottom of the pot to deglaze. Add the cooked bacon, nutmeg, and brown sugar. Reduce heat to a simmer. Cover with a lid, leaving slightly ajar to vent. Cook until reduced to a thick consistency about 45 minutes.

3.

Transfer to a food processor, along with the remaining beer, and pulse until there are no more large chunks. Serve immediately or refrigerate and bring up to room temperature before serving.

Oyster Pan Perdu
1.

Whisk together eggs, cream, oyster liquor, salt and pepper. Coat bread totally and cook in pan as you would French Toast.

2.

Batter and fry the Gulf oysters. Set aside. To plate each serving (12 servings total), place 2 oysters on one end of the cooked pan perdu. Place 1 tbsp of bacon jam on the other end. Remove segments from 1 meyer lemon. Mix with 2 tbsp olive oil. Spoon olive oil-lemon mixture over the oysters and bacon jam.

3.

Serve immediately and enjoy.

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