More Oyster Toppings + Champagne Granita Recipe

More Oyster Toppings + Champagne Granita Recipe

Oysters with Tabasco and Lemon Wedges // A Well Crafted Party

Continuing with all the oyster goodness (sorry for my followers that are not a fan… I will give oysters a break soon!) I have one more quick way to make a tasty topping for your oyster platters. At my recent Black, White & Gold birthday celebration I served to different platter of oysters. I served a briny oyster with champagne granita and a sweeter oyster with tabasco and lemon. I always love a good oyster with tabasco and lemon. However, these champagne granita topped oysters were AMAZING. I could have eaten a dozen of them myself! 

Oysters with Tabasco and Lemon Wedges // A Well Crafted Party

Me and The Spicy Bee enjoying oysters

Oysters with Tabasco and Lemon Wedges // A Well Crafted Party Oysters with Tabasco and Lemon Wedges // A Well Crafted Party

Oyster tips from Whole Foods Market:

  • The smaller they are, the sweeter they are
  • Shucking is about finesse, not power
  • The Sweet Spot – There’s an open area in the back of the shell when the knife stops turning, twist the knife and pop the shell open
  • Protection – Wear a thick glove to protect your hand and use a rag to hold the oyster for leverage
  • History – Find out where the oyster is coming from. They should always have a tag. If they don’t have a tag, you don’t want that oyster!
  •  If you’re hosting an event or just craving oysters, Whole Foods Market can shuck them in-house for you!
  • Oysters are best 2-3 hours after being shucked.
  • Prime time for oysters is now through February; the colder the weather, the better the oyster!
  • Check out my post on shucking oysters here!
  • Check out my tabasco shaved ice topping for oysters here!
  • Check out even more oyster topping ideas on the Whole Foods Market Blog.
Oysters with Tabasco and Lemon Wedges // A Well Crafted Party

Briny-flavored oysters topped with champagne granita

How To Make Champagne Granita Topped Oysters

Ingredients:

  • 2 cups of champagne or sparkling wine
  • 1/2 cup sugar
  • Shucked Oysters – Use a briny oyster to pair nicely with the sweetness of the granita. Shuck the oysters yourself or you can do what I do and ask the nice people at your local Whole Foods Market to shuck them for you.

Directions:

  1. Pour 2 cups of champagne into a bowl with 1/2 cup sugar. 
  2. Stir until sugar is dissolved. 
  3. Pour solution into a pan or tupperware item, cover and put in freezer. 
  4. After 1 hour take a fork and break up the partially frozen mixture. You want to sort of drag the fork in lines along the mixture.
  5. Put mixture back in freezer. Repeat step 4 a few times until the mixture is a sort of snow cone consistency. 
  6. Top oysters with a spoonful (about a teaspoon) of champagne granita and serve immediately. 

Serving a less briny oyster? Pair it with little slices of lemon and tabasco for guests to use to taste or a top with a spicy tabasco shaved ice!

 Oysters with Tabasco and Lemon Wedges // A Well Crafted Party

This post was not sponsored by Whole Foods Market even though it sort of reads like it is… I learned a lot about oysters when I visited the store for an oyster tasting and then have visited several times since to purchase oysters and feed my oyster addiction. 

Oysters with Tabasco Shaved Ice

Oysters with Tabasco Shaved Ice

Tabasco Shaved Ice Topped Oysters // A Well Crafted Party images via Mary Boyden View More: http://maryboyden.pass.us/newyearseveparty

There is just something so decadent and fancy about oysters. They are not an everyday treat and at a restaurant they can get quite expensive. Oysters are actually quite affordable as an at home appetizer and not at all difficult to make… especially if you let the wonderful people at the seafood counter take care of the shucking for you! The fun part (for me) of serving oysters is making toppings that complement the oysters. For this recipe I used a Miyagi oyster with a full meat flavor and mild brininess (to me they were almost sweet!). I like the spicier topping for oysters that are less salty and sweeter toppings for the oysters that have a strong brininess. You’ll have to scroll through some amazing photos taken by the amazing Mary Boyden before you get to the recipe. Hopefully you don’t get TOO hungry.

Tabasco Shaved Ice Topped Oysters // A Well Crafted Party images via Mary Boyden View More: http://maryboyden.pass.us/newyearseveparty

Tabasco Shaved Ice Topped Oysters // A Well Crafted Party images via Mary Boyden View More: http://maryboyden.pass.us/newyearseveparty Tabasco Shaved Ice Topped Oysters // A Well Crafted Party images via Mary Boyden View More: http://maryboyden.pass.us/newyearseveparty

Tabasco Shaved Ice Topped Oysters

Ingredients/Supplies:

  • Oysters – Not too briny. I used Miyagi, but the seafood department may be able to help you find an oyster that they carry that will pair nicely with tabasco. I got my oysters from my local Whole Foods Market.
  • Tabasco
  • Juice of 1/2 lemon
  • Ice
  • Food Processor

Directions:

Tops approximately 12 oysters

  1. Shuck Oysters (or have them shucked for you) and put on a bed of ice
  2. Take 1 cup of ice and put in food processor
  3. Shake in about 1 1/2 teaspoons of tabasco into the ice
  4. Squeeze 1/2 lemon juice into ice
  5. Put food processor on until ice is to a shaved consistency.
  6. Taste ice– if the ice isn’t spicy enough add more tabasco and mix by turning on the food processor
  7. Spoon about a teaspoon of the tabasco shaved ice onto each oyster and serve immediately.

Tabasco Shaved Ice Topped Oysters // A Well Crafted Party images via Mary Boyden View More: http://maryboyden.pass.us/newyearseveparty Tabasco Shaved Ice Topped Oysters // A Well Crafted Party images via Mary Boyden View More: http://maryboyden.pass.us/newyearseveparty

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Resources:
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Holiday Party Food Round Up- Christmas and NYE Appetizers

Holiday Party Food Round Up- Christmas and NYE Appetizers

Holiday Party Appetizers Round-Up // A Well Crafted Party

Photo Sources from Left Image Clockwise: Chocolate and Marrow // Good Hearted Woman // How to be Awesome on $20 a Day // MacSuzie // This Momma Loves // Newly Wed Survival

Holiday Party Appetizers

Today I’m sharing a round-up of holiday party appetizers that will be perfect for your Christmas Eve cocktail hour or your New Year’s Eve bash! Thank you to all the bloggers that took a part of this round-up.

Non-Meat Finger Foods

Dips

Meaty Appetizers

Now, tell me… what is YOUR favorite thing to serve at a holiday party? Comment below!

How to Shuck Oysters – DIY Oyster Platter

How to Shuck Oysters – DIY Oyster Platter

12 Days of Christmas DIYs // A Well Crafted Party

This post is the eighth in my series of the 12 Days of Christmas DIYs for A Well Crafted Party. Check in each day for the next 12 Days for new DIY posts. There will be LOTS of free printables to boot! (Check out yesterday’s post: “Free Holiday Potluck Facebook Invites & Printable Recipe Cards“)


How To Shuck an Oyster // A Well Crafted Party

This DIY is brought to you by an awesome recent Oyster and Wine tasting at Whole Foods Market in Portland, Oregon. I learned SO much about oysters…. and, I’ll be sharing little bits between now and New Years because I think Oysters make a fabulous party appetizer. It is decadent, tasty and so out of the everyday that they will make any celebration instantly feel like a fancy party. I was always intimidated by oysters until earlier this year when I found out that they are not only EASY, but also not nearly as expensive as you might think! I recently stopped by to grab 6 oysters and they only cost me $7.80!

How To Shuck an Oyster // A Well Crafted Party

How to Shuck an Oyster

Watch this video of how to shuck an oyster from a super awesome Sean from Whole Foods Market and learn how you can DIY your very own Oyster appetizer platter!

How To Shuck an Oyster // A Well Crafted Party

DIY Oyster Platter

Directions:

  1. Buy your choice of oysters. (See my tips below.)
  2. Either have the store shuck them for you or follow the DIY oyster shucking video to shuck your oysters. I highly recommend buying them shucked! Sean from Whole Foods Market said that they will last approximately 18 hours (properly iced) so you can order some up and pick them up on a day of your party.
  3. To serve put on a platter with crushed ice (throw some ice in a food processor and you’re good to go!)
  4. Serve with toppings or simply with lemons and hot sauce.

How To Shuck an Oyster // A Well Crafted Party

Need some ideas for topping your oysters?

Check out this blog post from Whole Foods Market for fresh oyster toppings. Also, check back in over the next few weeks… I’ve got a couple of fun toppings to share!

This post is not a sponsored post. I was invited to a tasting at Whole Foods Market in Portland, Oregon. I had a fantastic time and wanted to share the fun! 

 

Plateau de Fruits de Mer

Plateau de Fruits de Mer

Fruits de Mer // A well Crafted Party

Fruits de Mer is a seafood platter of raw and/or cooked shellfish usually served on a bed of ice. A long time ago I saw a beautiful fruits de mer platter in one of my favorite events books and have wanted to throw a party with a fruits of the sea platter.

Right before my Mohs Surgery to remove my skin cancer I really needed a good excuse to be distracted for the evening. I invited friends over for a big meal and made the above platter as an appetizer… boy, let me tell you. We didn’t need the meal! I actually made enough seafood for TWO of these large platters. Then we followed it up with steaks and veggies for dinner and then something for dessert. I’ve never been so full in my life!

Making this platter was much less intimidating than I originally thought. I used precooked crab and lobster… it would be even better with fresh shell fish, but it wasn’t readily available in my area. The whole thing was still delicious, but someday I plan to make it with all fresh shellfish. I’d also like to pair it with ceviche someday! YUM. Below is how I made this dish… know that it is completely easy to customize this dish to your cooking comfort level and your tastes. If you go to a great fish purveyor you can even asked for your lobster to be steamed and your oysters shucked… then there is NO work for you and your guests are completely wow’d!

Fruits de Mer // A well Crafted Party

Plateau de Fruits de Mer:

Great appetizer for a dinner party or can even be served as hors d’oeuvres at a cocktail party. One large platter will serve 4 easily. I served this dish with a tarter sauce, cocktail sauce, chile lime sauce and butter.

To Build Platter (Just Like Above):

Cooking directions below this list!

  • Ice: Cover a large platter or bowl with ice.
  • Crab Legs: Add cooked and cooled crab legs to platter.  It is also helpful to go ahead and pre-crack the crab legs so it is easy for your guests to take out the meat.
  • Lobster claws: I was fortunate enough to find lobster claws already cut and pre-cracked for me! While I believe fresh lobster would have been even more amazing… the convenience of these little suckers was too good to pass up! I did go ahead and boil them quickly in a flavorful broth (see below) and then cooled quickly before placing on the platter.
  • Shrimp: I got the largest sized raw, shell on (deveined) shrimp. After cooking I peeled the shrimp and placed on the platter. Easy peasy!
  • Oysters: I spent all day looking up how to shuck oysters. I’d been SO excited about shucking oysters. However, the whole foods that these puppies came from cleaned and shucked them for me! I just got them same day and kept them on ice until serving! So, no directions below on how to shuck oysters… but, check out this oyster shucking resource if you’re in the mood to get your shuck on!
  • Cucumbers filled with spicy salmon: This was a creation of my own. They turned out pretty good… though, next time I’ll go with a sashimi grade salmon rather than cooking my salmon first.

 

Cooking Directions:

Crab, Lobster, and Shrimp:

  1. Get a large ice bath prepared and put to the side.
  2. In a large pot bring 2 gallons of water, 1 pint vegetable stock, 3 Bay Leaves, a Tablespoon of black peppercorns, and 1/2 bottle of dry white wine to boil.
  3. In batches cook the seafood. If cooking from live you want to do about 10 minutes for your lobster and crab. Move directly to ice bath once finished. For pre-steamed crab and lobster you’ll be infusing the shellfish with flavor and heating it back up to temp for about 8 minutes. Transfer to the ice bath. Finally, cook the shrimp. The shrimp will be dense and pink in about 3 minutes. Transfer shrimp to ice bath. Peel once cooled. Bring the liquid to a boil again between each batch.

Cucumbers filled with spicy salmon:

Ingredients:

  • two cucumbers, cut into 1 to 1 1/2 inch portions
  • 10 oz of cooked salmon shredded (or, use sashimi grade salmon diced!)
  • 1 Tablespoon Siracha
  • 1 Tablespoon of Mayo (I used kewpie mayonaise)
  • Juice of one lime
  • Sprinkle of cilantro for garnish

Directions:

  1. Using a melon baller or spoon take out most of the center of the cucumber portion. Leave a little on the bottom to hold in the filling.
  2. Mix the salmon, siracha, mayo, and lime juice together in a bowl.
  3. Fill the cucumber portions with mixture.
  4. Sprinkle on the cilantro and enjoy!

 

What would you think if you went to a party and saw a Fruits De Mer? Would you ever try one at your own dinner table?

Open Faced Prosciutto Sandwich

Open Faced Prosciutto Sandwich

Open Faced Prosciutto Sandwich // A Well Crafted Party
There is nothing quite like a good sandwich. This sandwich is no exception. It is super simple to make, and freaking full of flavor. A big part of the flavor punch is due to the great ingredients. Believe me when I say that sometimes it makes a HUGE difference whether you buy quality ingredients over value priced items. Making a big stew? A few value items aren’t going to make a huge difference. But, when you have an item like this sandwich where there are few ingredients and you aren’t going to be changing the flavor profiles with a ton of seasoning and cooking… quality ingredients is where it is at.

Take for instance the butter in this sandwich. Sure, I could go with just any ole butter. But, a nice rich Irish or European style butter will lend a nice base for this sandwich. Heck, a great butter on a piece of bread with a sprinkle of salt is a treat in itself!

Open Faced Prosciutto Sandwich // A Well Crafted Party

Open Faced Prosciutto Sandwich with Fig Spread and Black Pepper Cheddar

This recipe tells you how to build an individual sandwich. The amount of sandwiches you can make depends on the size of the bread that you buy and the amount of prosciutto comes in a package. Because these things are not standard, I didn’t elect to dictate serving size.

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Ingredients:

Directions:

  1. Spread butter on thick slice of bread.
  2. Season with salt and pepper
  3. Spread fig spread onto butter
  4. Top with slice of black pepper cheddar
  5. Top with slide of prosciutto
  6. Enjoy!

We enjoyed these at a picnic along with my open-faced crab sandwiches. But, these would also be fantastic made in miniature and served as appetizers at your next party!

Open Faced Prosciutto Sandwich // A Well Crafted Party