Cinnamon Cream Oysters Recipes

Steps:

• Beat the sugar and eggs together well.
• Add the syrup, mix well and then add sifted dry ingredients.
• Grease a patty tin and fill each patty until it is 2/3 full.
• Bake at 350-400 deg F for 12 minutes.
• These should be light and sponge like.
• When cool, split and fill with whipped cream.

Steps:

• Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.
• In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.