Deliciously briny and juicy, dripping with the salty taste of the sea, oysters have long been a prized delicacy, especially from the Delaware Bay. Throughout the nineteenth century, a lavish meal always featured oysters as a first course, with oysters on the half shell a particular favorite. Often a choice appetizer today, they're a perfect way to kick off a Valentine's spread.
Oysters On The Half Shell
INGREDIENTS (Serves 4):
- 24 oysters
- 1 lemon, cut into wedges
- Chopped shallots or prepared horseradish
- Salt
- Pepper
DIRECTIONS:
Wash, shuck oysters (or ask fishmonger to shuck).
Remove and discard upper shell. Detach each oyster from lower shell and set back inside shell.
Arrange six oysters on each of four round plates or shallow bowls filled with crushed ice. Place a lemon wedge in the middle of each dish.
Put remaining lemon wedges in a small bowl and serve with oysters, alongside chopped shallots or horseradish and salt and pepper.
Strawberry Whip
INGREDIENTS (Serves 4):
- 1 (16-ounce) package fresh strawberries, washed, hulled
- 1 tablespoon lemon juice
- 2 egg whites (room temperature)
- ¼ teaspoon cream of tartar
- ½ cup powdered sugar
DIRECTIONS:
Place strawberries and lemon juice in large, deep bowl. Gently crush berries with fork or pastry cutter until they're a chunky, soupy consistency. Set aside.
Beat egg whites in large bowl with electric mixer on low until foamy, about 3-4 minutes. Add cream of tartar; increase speed to medium, continue beating until whites form softly curling peaks. Slowly add sugar; increase speed to medium-high until whites form fluffy, firm peaks that curl slightly at tips. Add strawberries; mix until combined.
Spoon into individual dishes and garnish with mint.