Oysters With Bloody Mary Granita Recipes

OYSTERS WITH BLOODY MARY GRANITA

Steps:

• Line an 8-inch square nonreactive baking dish with plastic wrap. Puree tomatoes and juice, vodka, hot sauce, lemon juice, salt, peppers, Worcestershire sauce, and 1/2 cup water in a blender. Pour into prepared baking dish. Chill in freezer, scraping every 30 minutes with fork, until frozen, 2 to 3 hours.
• Shuck oysters, leaving them on the half shell. Arrange on a bed of crushed ice. Top each with 1 teaspoon granita, and serve immediately garnished with horseradish and celery leaves.

OYSTERS WITH PROSECCO GRANITA

Steps:

• Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.
• Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.
• Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.
• This is a flavor explosion in your mouth!!!!!

BLOODY MARY GRANITA

Steps:

• Whisk the tomato juice, Worcestershire sauce, horseradish, hot sauce, parsley, 1 teaspoon pepper and 1/2 teaspoon celery salt in a large bowl. Juice half of the lemon; add to the bowl along with the olive juice. Transfer 1 cup of the mixture to a bowl and stir in the vodka; cover and freeze until ready to serve (it will not solidify). Pour the remaining tomato juice mixture into a baking dish, cover and freeze at least 3 hours, stirring with a fork after 30 minutes to break up any ice crystals.
• When ready to serve, scrape the granita with a fork so that the texture is similar to crushed ice. Cut the remaining lemon half into 8 wedges. Thread 2 pieces celery, 2 olives and 2 lemon wedges onto 4 skewers, alternating the garnishes. Mix the paprika and remaining 1/2 teaspoon celery salt on a plate. Moisten the rim of 4 glasses with a damp paper towel and spin them in the seasoning to coat. Pour some of the vodka mixture into each glass and top with the granita; garnish with the skewers and serve with a straw and spoon.

OYSTERS WITH CHILE, LIME AND MINT GRANITA

Steps:

• Bring the water to a boil in a small pot and add the mint. Reduce heat and simmer until the liquid reduces by half. Remove from heat and add the lime juice, sugar and fish sauce. Stir the mixture until the sugar dissolves. Discard the mint sprigs. Add the chile-garlic sauce and mix well.
• Transfer the mixture to a stainless-steel or glass pan and place in the freezer. Whisk the mixture every 10 to 20 minutes and continue to freeze until the mixture is consistency of shaved ice, about 2 hours. Break up crystals and whisk before serving.
• Top each oyster with a tablespoon of the granita and serve immediately.

OYSTERS ON THE HALF SHELL WITH WATERMELON GRANITA

Steps:

• Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a 5-by-9-inch nonreactive loaf pan; discard solids. Stir in lemon juice, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap; freeze until firm, about 3 hours.
• Scrape granita with a fork until fluffy. Freeze again while shucking oysters.
• Shuck oysters, and arrange on a bed of crushed ice. Garnish ice with lemon zest. Top each oyster with 1 to 2 teaspoons granita toward the narrow end of the oyster shell.