Apple Cider Mignonette
Recipe courtesy of Tiffani Thiessen
Ingredients
- 2 tablespoons apple cider vinegar
- 2 tablespoons apple cider
- 1/2 teaspoon grated ginger
- Pinch of fine sea salt
- Pinch of sugar
Garnish:
- Finely julienned apple
Directions
In a small bowl, whisk together all ingredients. Spoon over cleaned and shucked oysters and and garnish with julienned apples.
Jalapeno Mint Margarita Granita
Recipe courtesy of Tiffani Thiessen
Ingredients
- 2 1/2 cups water
- 1/2 cup fresh lime juice
- 1/2 cup sugar
- 6 sprigs fresh mint
- 1 tablespoon minced jalapeno, seeds removed
- 1/4 cup tequila
- 1 tablespoon lime zest
Directions
Combine 1 cup water, lime juice and sugar in a small saucepot over high heat. Bring the mixture to a boil and cook 1 minute until the sugar completely dissolves. Remove from heat and add in the fresh mint and jalapeno. Steep the mixture for about 30 minutes.
Strain the jalapeno and mint from the syrup and discard the mint and jalapeno. Stir in the tequila, lime zest and remaining 1 1/2 cups water. At this point the mixture should be room temperature. Pour into a 2-quart baking dish and place in the freezer. Freeze the granita for 8 hours, scraping the mixture with a fork every hour, until the granita looks like frozen flakes. Serve immediately over cleaned shucked oysters or store in an air-tight container in the freezer.
Makes 1 quart
Pomegranate Mignonette
Recipe courtesy of Tiffani Thiessen
Ingredients
- 3 tablespoons champagne vinegar
- 1 tablespoon pure pomegranate juice
- 2 teaspoons minced shallot
- Pinch of fine sea salt
- Pinch of sugar
Garnish
- Fresh pomegranate seeds (arils)
- Chopped chives
Directions
In a small bowl, whisk together all ingredients. Let stand 30 minutes to meld flavors and slightly soften shallots. Spoon over cleaned and shucked oysters and top with pomegranate seeds and chives.
Photography by Rebecca Sanbria