The Educated Pour: Oyster Pairing Recipes

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The inspiration for this dish and cocktail pairing is solely rooted in the abundance of fresh, saline oysters found off the coast of New England. In the Northeast, the cooler months are the best time to enjoy these oysters as they are firmer and more flavorful. This oyster recipe will entice the taste buds and elevate the flavor of oysters with a light hint of smoke. Paired with our cocktail recipe, a twist on the Chrysanthemum, the drink will round out the briny East Coast Oysters, adding citrus and herbaceous notes. 

Here are two simple recipes that can elevate any gathering and celebrate these oysters with a lower-abv cocktail offering.

Smoked Oysters with a Preserved Lemon Beurre Blanc

Serves 6 (as a starter) - 3 each

Ingredients:

18 Oysters (Ask for deep-cup oysters)

Apple or cherry wood chips for smoking

Smoking gun

Preserved Lemon Beurre Blanc:

• 1 tbsp butter
• 1 banana shallot, finely diced
• 2 garlic cloves, finely minced
• 6 to 7 sprigs of fresh thyme
• 4 tbsp champagne vinegar
• 4 tbsp lemon preserved liquor
• Oyster liquor from shucking oysters
• 1 stick, or 4 oz unsalted butter, cut into cubes

Directions:

For the Oysters:

1. Shuck the oysters, straining liquor through a fine mesh strainer.
2. Wash the shells under cold running water to remove any loose sediment.
3. Gently dip oysters in ice-cold water to remove any shell particles and pat dry.
4. Place oysters in a flat container and wrap in cling film.
5. Place the hose of the smoking gun into the container making sure cling film covers the hose entirely.
6. Add wood chips to the smoking gun and light.
7. Gently smoke oysters for about 2 minutes.
8. Place the container over ice to keep chilled.

For the Preserved Lemon Beurre Blanc:

1. Add the butter, shallots, garlic, and thyme to a saucepan.
2. On low heat, sweat shallots and garlic until translucent.
3. Deglaze the pan with the vinegar, lemon preserve, and oyster liquor.
4. Reduce down to about 2 tablespoons.
5. Slowly whisk in the butter until fully emulsified. Season to taste.
6. Strain through a fine sieve into a clean saucepan and keep warm.
7. Slowly add the smoked oysters to the emulsified butter and warm through, about 20 to 30 seconds.
8. Plating:
   For one plating, add dried beans to a flat-based five-inch bowl.
9. Arrange three oyster shells on top of beans. Add one smoked oyster to each of the three shells.
10. Spoon a bit of the preserved lemon beurre blanc on top of each oyster.
11. Garnish with chives, edible flowers, and lemon zest.

Chrysanthemum #1.5

Ingredients:
Green Chartreuse or Faccia Brutto - Centerbe
2oz Dry Vermouth (Dolin preferred or similar)
¾ oz Bénédictine
½ oz Fresh Lemon Juice
2 drops of Saline
Lemon Twist

Directions:

1. Chill a Nick & Nora glass.
2. Rinse the glass with Green Chartreuse or Faccia Brutto – Centerbe, whichever you have on hand.
3. Combine the dry vermouth, Bénédictine, lemon juice, and saline solution in a shaker.
4. Add ice and shake.
5. Double strain into your prepared Nick & Nora glass.
6. Garnish with a lemon twist.

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