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entertaining

Oysters & White Wine – A Guide to the Perfect Pairing

Amazing Matriarch is here to help you host the perfect oyster & white wine paring be it for your next party, or a night in with your special someone.

The Oysters

The best way to pick oysters is to do a taste test; whether it be with a marked, mixed dozen at home or at a local raw bar (check out the 10best oyster bars in Boston or search 10best.com  for ideas in your city from other local experts) a sampling will hep you decide what you want to serve.

There’s been a battle between east and west coast oysters for years, personally I find oysters from each coast equally enjoyable, while my husband prefers the more mild flavors and smaller since of west coast oysters. The difference between oyster from each coast is that you’ll find large, firm, meaty morsels of high salinity in the shells of east coast oysters and a slightly sweet melon and cucumber flavor in the smaller, more delicate west coast oysters.

A mix of both is always nice, but  as an east coaster with easy access to briny delights from local waters year-round; who buy into the fresh is  best when it comes to food (especially raw seafood) movement, I recommend sourcing oysters from local farmers and seafood shacks.

Popular east coast oysters, that are easily accessible and worth shucking at home include:

Oysters on the half shell at home
Oysters on the half shell at home
  • Wellfleet – large, meaty, clean tasting with excellent salinity
  • PEI, Malpeque– tender, the brininess and sweetness are in balance
  • Island Creek– rich, fatty meat with a buttery finish in a deep cup
  • Blue Point– medium in size with a mild ocean flavor, meaty and from in texture

Popular west coast oysters worth seeking out include:

  • Kumamoto– cucumber flavor, deep cups, small in size
  • Fanny Bay– strong cucumber flavor, meaty and firm

Serve shucked on a platter of crushed ice or alongside shucking knives and gloves (oven mitts work well) for a more casual “shuck your own” event.

The Sauces

Meeting Chef Justin Shoults
Meeting Chef Justin Shoults

Whatever oysters you choose to serve and however you choose to serve them, be sure to have a sampling of sauces on hand:

  • Tabasco: the watery nature of tabasco allows for a hint of heat without too much bulk to overwhelm the oyster’s texture
  • Lemon wedges: technically not a sauce, just a squeeze of lemon over your oyster is all you need to counterbalance the salinity of what’s in the cups
  • Cocktail sauce: “beginners” eat oysters with cocktail sauce, but those who truly enjoy the oyster prefer to eat it without as the heft of the this sauce. It’s strong flavor and dense texture can overwhelm the oyster (do not even think of putting on west coast oysters) so use sparingly.
  • Mignonette– this vinegar based sauce is easy to prepare and can be altered using various add in (herbs, type of vinegar, & flavoring agents like ginger). My favoirte, simple mignonette to make is from Ina Garten and Food Network.
  • Herbed Creme Fraiche– This is delightful on both east and west coast oysters where the mild flavor enhances the oyster; a sorel laced version I tasted at a seminar presented by Brine’s Chef, Justin Shoults at the 2015 Nantucket Wine Festival was perfect, but other herbs can easily be subbed in, just be sure to puree the herbs as to avoid a chunky sauce.

 

The Wine

Sampling of whites with oysters
Sampling of whites with oysters

I typically pair my oysters with a bottle of Veuve Clicquot. Luckily, when participating in the Flight of the Oyster tasting at The Nantucket Wine Festival there was an expert (Philippe Newlin) on hand to create a perfect pairing with  dry to sweet Bordeaux; changing how I look at my at home raw bar drink selection forever.

Six that worked well:

  • Sirech Les Deux Terroirs Blanc 2013, Pessac-Leognan
  • Chateau Marjosse 2013, Entre-Deux-Mers
  • Chateau Carbonnieux Blanc 2013, Pessac-Leognan
  • Chateau Cos d’Estournel Blanc 2013, Medoc
  • Hauts de Smith Blanc 2012, Pessac-Leognan
  • Chateau Suduiraut 2007, Pessac-Leognan

Pour your sips and savor the oysters finding the combination that calls to you and filling that glass to the top.

-Helping you rock the raw bar, Jess

What’s your favorite oyster pairing? Tell us via Facebook: Amazing Matriarch, Instagram: amazingamtriarch or Twitter: @AMatriarch;  Tag us on social using#amazingmatriarch

 

 

Snacks that Outshine the Lit at Book Club

Hosting book club always leads to a menu complete with snacks from Trader Joe’s, cheese, wine and recipes I’ve been dying to try. My May menu was inspired by spring, a longing for summer and a desire to try something different. Having actually finished the book, The Girl on the Train, I was not only ready to discuss the literature (total thriller, few clues, was never sure of the ending) but excited to sit, eat and drink with the ladies I’ve been sharing lit with since 2010.

Along with my requisite cheese plate and no-fuss heat and serve Trader Joe’ s Shrimp Gyoza, I added two healthy, homemade appetizers and a crock pot dessert that made the ladies in my book club happy.

A big fan of green peas, I’d been dying to try Cooking Light’s Sweet Pea Crostini with Ricotta from the April, 2015 magazine. Feeling a little lazy (and entertaining a 2 year old all day), I skipped the whole make your own ricotta from Greek yogurt thing, and simply bought a small container of fat free ricotta cheese at my local market. This saved me a bit of time and clean-up so I could move along to other recipes before straightening out the disaster area I call my downstairs (in all fairness lots of fun is had here by my kids, but I never can quite keep up with the cleaning).IMG_2112

Assembled beforehand, these look lovely, but I opted for a make your own serving style as to limit waste because this pea spread would be fabulous on We Are Not Martha’s, Lemon Parmesan Spring Flatbread with Ricotta and Peas.

Along with the homemade crostini, I whipped up an Eating Well bean salad. Anyone with a blender, knife and can opener can master this healthy salad. A mixture of pink beans, yellow peppers, and edamame is topped with an herb focused avocado dressing that whips up in the blender in under a minute.  Served cold or at room temperature this meat free, protein packed powerhouse of  salad was flavorful and filling.

To drink we enjoyed our white and red, but in I was inspired to mix us a little sip of summer. Using pre-made Trader Joe’s Watermelon Cucumber Cooler I added a cup and 1/2 of silver tequila and a small bottle of champagne. Gently stirred, it was served in a glass over ice. This sipper was a star.

So much so that I made similar by the glass cocktails for a smaller crowd a few days later, altering the recipe to create something slightly different. Using the same Trader Joe’s Watermelon Cucumber Cooler, I subbed in a shot of  Privateer Rum and a splash of club soda. This cocktail was another winner and has me thinking that I’ll be stocking up on Trader Joe’s Watermelon Cucumber Cooler to use at all my summer gatherings.

A baker I am not; so when I found a crockpot rice pudding recipe in the June, 2015  issue of Cooking Light, I was determined to test it out, and book club gave me the perfect excuse.  This crockpot special features cardamom and vanilla beans and is topped with fresh seasonal fruit (peaches are suggested, I used nectarines).One of the easiest desserts I’ve ever made, all this recipe needed was a quick mix before I set it for 7 and 1/2 hours and forgot it for the day. The results were rich and creamy, with a sweetness that was not too strong and the essence of cardamom and vanilla. Comfort in a bowl that when served room temperature worked well for a cool spring evening.

This spread was as special as the ladies I was lucky enough to share it with.

-Finding excuses for good food and drinks on every occasion, Jess

Share your entertaining experiences with us! Via Facebook: Amazing Matriarch, Instagram: amazingamtriarch or Twitter: @AMatriarch;  Tag us on social using#amazingmatriarch. 

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