Almond Milk From Oster Recipes

OYSTER STEW

Steps:

• Use a strainer to drain the oyster juice (liqueur) into a bowl. Set the oyster liqueur aside, cover the remaining oysters and put them in the refrigerator while making the rest of the soup.
• Dice the bacon and start cooking it over medium to medium high heat, stirring occasionally. (To dice, lay the pound of bacon on the cutting board and cut across the grain horizontally in 1/2" dice.
• Chop the onion and add it to the pot while the bacon is cooking. Cook over medium for about 5 minutes or until onions are soft and translucent. While onions are cooking chop the scrubbed potatoes, celery and carrots.
• After the onions are soft, add the garlic, rosemary and Old Bay and stir in for about 1 minute to blend together. Then add the potatoes, celery and carrots to the pot and stir everything together.
• Add sherry and oyster liqueur to the pot of vegetables and cook over medium to medium low heat for about 45 minutes
• Remove oysters from refrigerator and add to the pot. Add the cream and the milk and stir together gently. Add butter and bring everything to a simmer. Watch the pot at this point so that the milk does not boil or curdle. It should take about 5 minutes to get it all up to a simmer. Once heated through and simmering it is ready to serve.
• Serve with oyster crackers or some robust bread and enjoy!

EASY OYSTER STEW RECIPE

Steps:

• Place milk, oysters (and the juice surrounding the oysters) salt, pepper, and butter into a stockpot.
• Simmer on low heat for 45 minutes to 1 hour; stir occasionally.
• Garnish with parsley.
• Serve hot, along with oyster crackers (GF Option - use gluten-free crackers).
• Refrigerate leftovers.

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

ALMOND MILK FROM OSTER®

Steps:

• Place almonds and water in Oster® Versa® Performance Blender.
• Blend on HIGH for 1 minute.
• Strain mixture through a fine-mesh sieve lined with several layers of cheesecloth; let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove milk.
• If desired, return strained milk to blender and add honey and salt; PULSE on HIGH 2-3 times to combine.
• Transfer to a covered container; refrigerate until cold. Use within 3 days.

AIR FRYER MUSHROOMS | VEGAN OYSTER MUSHROOM AIR FRIED

Steps:

• Clean mushroom and dry them well. Now prepare a slurry of buttermilk or vegan buttermilk with rice flour and ½ tsp. salt. Marinate mushroom in the slurry for about 30 minutes.
• Now take all the spices and add to all-purpose flour and keep it ready.
• Pre-heat Airfryer at 180 C or 360 F for 5 minutes.
• After marination, take out each marinated mushroom and immerse it in the seasoned flour mix till well coated. Lightly brush with oil. Do this to all the mushroom and keep aside.
• Brush the air fryer basket and arrange the mushroom in one row. Air fry for 15 minutes at 180 C or 360 F. Turn once in the middle. Now turn up the temperature to 200 C or 390 F and Air fry for 4 minutes for a golden colour.
• Take it out and serve out. Your crispy Air fryer mushrooms are ready to serve. Have with dipping sauce, mayo or even ketchup. It's super delicious.
• Serve them hot.