by kirra » Sun Oct 19, 2008 8:18 pm
Pickled Oysters
Jean Anderson; A Love Affair with Southern Cooking.
Pickled oysters are a cocktail favorite wherever oysters are fresh, plump, and flavorful, meaning most of the South. The hostesses I know like to mound them in small crystal bowls, top them off with a little of the pickling liquid, and pass with toothpicks so that guests can "go spearfishing." Though the red serranos add color, sprigging the bowl with fresh dill umbels or sprigs of Italian parsley would also be nice. Come to think of it, small fennel umbels would be attractive and appropriate too.
Note: Because cooking clouds the oyster liquid, pour it through a coffee filter–-lined sieve directly onto the oysters and spices. Makes for a prettier presentation at serving time.
Ingredients:
2 dozen shucked oysters of uniform size (not too large) in their liquid (about 1 quart or 2 pounds)
Two 1 3/4-inch red serrano peppers, stemmed and cut crosswise into thin slices
4 whole allspice
4 blades mace
1/2 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt, or to taste
1 to 3 small fresh dill or fennel umbels or sprigs of Italian parsley (garnish)
Preparation:
Place the oysters and their liquid in a large nonreactive pan and set over moderately high heat just until the liquid begins to bubble. The minute the oysters' skirts ruffle, adjust the heat so the liquid bubbles gently, and simmer 1 minute longer.
Using a slotted spoon, scoop up the oysters, rinse, then place in a small, deep, heatproof, nonreactive bowl or crock along with the serranos, allspice, and mace. Set aside.
Add the vinegar, sugar, and salt to the oyster liquid, bring to a boil over moderately high heat, reduce the heat so the mixture bubbles gently, and simmer uncovered for 1 minute. Line a sieve with a coffee filter and set it directly over the bowl of oysters; pour in the hot pickling liquid. Once the liquid has drained through, cool the oysters for 30 minutes, then cover and refrigerate for at least 24 hours.
Plating:
To serve, lift the oysters, serrano slices, and spices to a small glass or crystal bowl using a slotted spoon, and top with 1 cup of the pickling liquid. Garnish with dill umbels and pass with cocktails. Makes 6 to 8 servings
[b][size=150]Pickled Oysters[/size][/b]
Jean Anderson; A Love Affair with Southern Cooking.
Pickled oysters are a cocktail favorite wherever oysters are fresh, plump, and flavorful, meaning most of the South. The hostesses I know like to mound them in small crystal bowls, top them off with a little of the pickling liquid, and pass with toothpicks so that guests can "go spearfishing." Though the red serranos add color, sprigging the bowl with fresh dill umbels or sprigs of Italian parsley would also be nice. Come to think of it, small fennel umbels would be attractive and appropriate too.
[b]Note:[/b] Because cooking clouds the oyster liquid, pour it through a coffee filter–-lined sieve directly onto the oysters and spices. Makes for a prettier presentation at serving time.
[b]
Ingredients:[/b]
2 dozen shucked oysters of uniform size (not too large) in their liquid (about 1 quart or 2 pounds)
Two 1 3/4-inch red serrano peppers, stemmed and cut crosswise into thin slices
4 whole allspice
4 blades mace
1/2 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt, or to taste
1 to 3 small fresh dill or fennel umbels or sprigs of Italian parsley (garnish)
[b]
Preparation:[/b]
Place the oysters and their liquid in a large nonreactive pan and set over moderately high heat just until the liquid begins to bubble. The minute the oysters' skirts ruffle, adjust the heat so the liquid bubbles gently, and simmer 1 minute longer.
Using a slotted spoon, scoop up the oysters, rinse, then place in a small, deep, heatproof, nonreactive bowl or crock along with the serranos, allspice, and mace. Set aside.
Add the vinegar, sugar, and salt to the oyster liquid, bring to a boil over moderately high heat, reduce the heat so the mixture bubbles gently, and simmer uncovered for 1 minute. Line a sieve with a coffee filter and set it directly over the bowl of oysters; pour in the hot pickling liquid. Once the liquid has drained through, cool the oysters for 30 minutes, then cover and refrigerate for at least 24 hours.
[b]
Plating:[/b]
To serve, lift the oysters, serrano slices, and spices to a small glass or crystal bowl using a slotted spoon, and top with 1 cup of the pickling liquid. Garnish with dill umbels and pass with cocktails. Makes 6 to 8 servings