Elevate your at-home oyster game
Frozen, flaky mignonettes melt in your mouth and provide a delicious & playful contrast to the texture and flavor of the oyster. These dishes can be tricky because the granita will melt quickly - remove from the freezer just before serving.
Both of these recipes call for "cooking off" the alcohol - the alcohol should cook off just before boiling, so bringing the liquid to a brief boil and then reducing the heat to a simmer will ensure these remain safe for all-ages, and your sober friends.
Black Velvet Granita
Based on a classic cocktail made from two of the best beverage pairings around for oysters.
- 15 oz can dry Irish stout
- 15 oz Champagne or other sparkling wine
- 1/2 C cane sugar
Combine stout and champagne into a saucepan and bring to a boil to cook off the alcohol. Reduce heat to a simmer and whisk in sugar till fully incorporated. Pour into a shallow pan and put in the freezer.
Black Currant Cider and Blackberry Granita
Tart and fruity - this pairs beautifully with West Coast Oysters.
- 16 oz black currant hard cider (we sell Finnriver's in our farm store, or buy from them online)
- 1 C whole fresh or frozen blackberries
- 1/2 C non-alcoholic apple cider
- 1/4 C apple cider vinegar
- 1/2 C cane sugar
Put black berries and hard cider into pan, bring to a boil, and simmer until berries are softened. Add vinegar and non-alcoholic apple cider, bring back up to boil, and whisk in sugar till fully incorporated. Pass through a fine sieve to remove blackberry seeds and pulp, freeze in a shallow pan.
How to turn this ice cube into a granita:
You can just leave the liquid in the pan overnight, and scrape the frozen block vigorously with a fork in a cross hatch pattern just before serving.
Or, to make the pre-service moment less stressful: flake the liquid with a fork every 30 to 45 minutes as it freezes, repeating 3 or so times. Once it's fully flaked, pop it back in the freezer until just before you need it.