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Cucumber and Champagne Mignonette
1/2 c minced seedless cucumber 1 teaspoon minced shallot 1/4 teaspoon kosher salt Pinch of ground white pepper 2 tbsp honey 2 tbsp Verjus or white grape juice 1/2 teaspoon minced flat leaf parsley 1 Leaf minced tarragon 1/4 c champagne
To assemble: Combine all ingredients, except champagne. Allow the combined ingredients to rest up to 40 minutes in the refrigerator. When you are ready to serve, pour the champagne into the prepared mixture of ingredients. Stir to combine. Shuck the oysters of your choice. My favorite are Kumamoto oysters. Spoon 1 teaspoon of prepared mignonette on top of the fresh-shucked oysters, enjoy!