Today, Tuesday, we decided to go shopping as normally Matt does it early Wednesday and we have a
I would love to make this recipe but my access to oysters is limited these days. I had to share it though, it sounds so exotic. The picture really made me want to gobble them down.
Oysters with Green Apple and Wasabi Granita
Chef Aaron Silverman of Rose's Luxury in Washington, DC, tops freshly shucked oysters with a sweet, spicy granita that's made with just apple juice, fresh wasabi and a dot of green food coloring. He loves using supersmall, superclean Kushi oysters from British Columbia, but if they're
1/2 cup fresh Granny Smith apple juice
2 Tbs sugar
1 1/2-inch piece fresh wasabi, peeled and finely chopped
1 drop green food coloring
Shucked Kushi oysters, for serving
Micro nasturtium leaves, for garnish
1. In a blender, combine the apple juice, sugar and wasabi and puree until smooth. Strain through a fine sieve into a 2-cup baking dish; discard the solids. Stir in the food coloring, then freeze for 30 minutes. Using a fork, stir the granita; continue freezing and stirring every 30 minutes, until frozen and fluffy, about 3 hours. To serve, spoon 1 teaspoon of the granita onto a shucked oyster and garnish with micro nasturtium leaves.
The granita can be frozen for up to 5 days.
Source: Food and Wine
Have a great day