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Oysters on the Half-shell with a Trio of Splashes

When serving freshly shucked oysters on a buffet, lay them on pine or spruce boughs for a stunning presentation. Depending on the type of buffet and your guest’s tastes, count from 3 to 4 oysters per person. The splashes can be made 2 days in advance and refrigerated.

Ingredients:

• Live oysters in the shell
• Lemon and/or lime wedges
• Assorted splashes (recipes follow)

Cooking Instructions:

Rinse the oysters and scrub the shells with a vegetable brush to remove any debris. Refrigerate until ready to shuck.

Right before serving, shuck the oysters, discarding the top shell and inspecting the oysters for any bits of broken shell, picking them out carefully.

Set the oysters on a platter spread with crushed ice and pine or spruce boughs, if using. Pass the splashes separately, served very cold. Guests can spoon a little over the just-shucked oysters, sampling the different types. Serve lemon or lime wedges on the side.

Nutrition Facts: Per oyster: Cal. 15 / Total fat .5g / Sat. .1g / Chol. 12 mg / Sdm. 24mg /Carbo. 1g / Prot. 1.5g / Om-3.1 g

Citrus Splash

Sweet and tart bits of winter citrus are a terrific contrast to the briny oysters.

Ingredients:

• 1 pink grapefruit
• 1 tangerine
• 1 small shallot, minced
• 1 Tbsp. Champagne or white wine vinegar
• 1 Tbsp. minced chives
• ¼ tsp. dried red pepper flakes

Cooking Instructions:

With a sharp knife, peel the grapefruit and tangerine just deep enough to expose the fruit, removing all the white pulp. Section the citrus fruits over a bowl to catch the juices, then finely chop the fruit sections. Add the fruit to the bowl with the juice, add the remaining ingredients and stir to mix. Makes 1 cup.

Nutrition Facts: Per tsp: Cal. 5 / Total fat .02g / Sat. 0g / Chol. 0mg / Sdm. .4mg /Carbo.1.4g / Prot. .1g / Om-3.0 g

Pacific Rim Splash

This is a tart and tangy twist on the mignonette traditionally served with raw oysters. Diced vegetables add a refreshing crunch.

• ½ cup rice wine vinegar
• 2½ Tbsp. honey
• 1 Tbsp. finely minced shallot or red onion
• 1 Tbsp. sake wine
• ¼ tsp. coarsely ground black pepper
• ¼ tsp. dried red pepper flakes
• ¼ tsp. salt
• 2 tsp. chopped parsley
• 2 Tbsp. finely minced English or regular cucumber
• 2 Tbsp. finely minced celery
• 2 Tbsp. finely minced red bell pepper
• 1 Tbsp. very thinly sliced green onion
• 1 tsp. black sesame seeds (optional)

Cooking Instructions:

Combine the vinegar, honey, shallot, sake, black pepper, red pepper flakes and salt in a small non-corrosive saucepan. Over high heat bring the mixture just to a quick boil and then take the pan from the heat. Let cool to room temperature and refrigerate until well chilled. When the mixture is thoroughly chilled, add the remaining ingredients and refrigerate. Makes 1 generous cup.

Nutrition Facts: Per tsp.: Cal. 9 / Total fat 0g / Sat. 0g / Chol. 0 mg / Sdm. 23mg /Carbo. 2g / Prot. 0g / Om-3.0 g

Pink Peppercorn Mignonette

Yes, it’s made with red wine! A new twist on a traditional combination of red wine vinegar, pepper and shallot. To crush whole peppercorns, set them on a chopping board, lay a heavy-bottom pan on them and press down firmly.

• 1 small shallot, finely minced
• 1 tsp. whole black peppercorns, crushed
• 1 tsp. pink peppercorns, crushed
• 2 Tbsp. freshly squeezed lime juice
• ½ cup dry red wine
• ½ cup raspberry vinegar or red wine vinegar
• 2 Tbsp. honey

Cooking Instructions:

Combine the vinegar, honey, shallot, sake, black pepper, red pepper flakes and salt in a small non-corrosive saucepan. Over high heat bring the mixture just to a quick boil and then take the pan from the heat. Let cool to room temperature and refrigerate until well chilled. When the mixture is thoroughly chilled, add the remaining ingredients and refrigerate. Makes 1 generous cup.

Combine all the ingredients in a small saucepan and bring to a boil over high heat. Take from the heat, let cool, then refrigerate until needed. Makes 1 ¼ cup.

Nutrition Facts:
Per tsp: Cal. 9 / Total fat 0g / Sat. 0g / Chol. 0 mg / Sdm. 3mg / Carbo. 2g / Prot. 0g / Om-3.0g