Xmas Eve Oysters and Blinis

We were joined by our great friends Robert and Gerard for Drinks on Christmas Eve. The boys provided the caviar and blinis and Pip shucked a few dozen Malpec Oysters, bought at St Lawrence Market that day, while I concocted two shooters (stolen from Dinah Koo's The Cocktail Chef cookbook) and Oysters Rockefeller (inspired by oysters I had on the pier at San Clemente,Ca in May)

Pip believes Oysters are sacrisant and should not be buggered around with. I don't agree. I love them au naturel but every other way too!!

My oyster shooters were a huge success. Served in vintage pewter shot cups last used by my gandparents when they lived in Java in the 30's. They are definitely an instant party starter!! I had to adjust the recipe for just the four of us, her original for 12 shooters from each flavour is listed below.

Tangy Tomato and Beer Shooter (my favourite).

• 12 shucked oysters, one in bottom of each shot glasses
• 1/2 cup American Cocktail sauce with Horseradish (tomato and horseradish)
• 2tsp lemon juice.  
• 1/4 cup  beer. I used Leffe Brun (also my fav) which was rich and earthy with the horseradish and salty sweet oyster. Divine.
• Mix wet ingreds together and season to taste.
• Put 1Tbsp of mix on top of each oyster

Robert liked the Vodka, Cucumber mix better. He thought it was more subtle and I've gotta say it was very yummy too.

Vodka Cucumber Mix

• 12 oysters, shucked
• 1/2 cup lemon juice
• 1/4 vodka
• 3 Tbspn finely diced cucumber,unpeeled
• 3tsp horseradish, bottled or freshly grated
• 2tsp Dijon mustard
• 3/4 tsp salt to taste.
• Mix all ingredients and pour 1Tbspn into shooter glass ontop of  oyster

The Oyster Rockefeller recipe came out of my head and memory.  I dont use measures for bechemel because Ive always just made it by feel. Anyway it worked and we wished we'd made a whole lot more.

• 
  
  Shucked oysters, juice and shells reserved. Allow 2 to 6 per person depending on whether its a plated entree (appetiser) or canape.
• 
  
  Spinach sauteed in butter
• Bacon crisplyly fried and broken up
• Bechemel Sauce made with butter and flour roux, thinned with oyster juice, white wine and hafland half milk ( or light cream) seasoned with s and p and a touch of dijon mustard.
• Assemble a little spinach in each shell, nestle raw oyster next, top with bacon bits and cover with sauce
• Top with a dash of  finely grated cheese then place under grill until cheese bubbles and is golden.

 We drank a few different bottles of Prosecco and Champagne with our oyster feast and were totally tipsy when New Zealand called via Skype.. We were both able to see our families during their Christmas celebrations and it meant a lot to me to be able to see my parents and sons live on Christmas Day. Mum had a glass of bubbles in her hand as we spoke and I was thrilled to see how well she looked after her hip replacement in September. Although we were having fun at our own party New Zealand looked fresh and bright and wonderful and we both felt sad not to be there.

We managed to assuage those feelings with more champagne and my christmas cake which we cut later that night. The butter icing laced with Grand Marnier was too die for even though the cake itself was a tinsey bit on the dry side. It was thankfully saved by the plump fruit inside(cranberries, sultanas, christamas mince and chocolate.) The flavour reminded me, not of my mothers dark rich fruitcake, but of the paler cakes Doris Fulton and Val Thorburn used to make and a sultana cake my Dad and Vicky still make.

Julie’s Christmas Cake Frosting Secret!

This year I added chocolate bits and dried cranberries to my Christmas cake recipe, doused the cooked cake with Grand Marnier for a few days then frosted with Grand Marnier Butter Frosting. This frosting is rich and sinfully good. Slather over a store bought fruit cake and you will look like a gourmand! I top my cake with pohutukawa blossoms, the flowers of the New Zealand Christmas Tree.

Ingredients for Grand Marnier Butter Frosting

• 150g butter, softened
• 3-4 tbsp Grand Marnier
•  450g icing sugar
• Gradually beat the icing sugar into the butter, adding enough Grand Marnier as you go until the icing is pale, smooth and spreadable.
• Spread over the top and down sides of the cake, swirling it with a palette knife. Store in airtight tin.  

The weather god performed and we had flurries of snow during the evening which is always lovely and makes us feel very Christmassy!!

After swopping our secret Santa gifts ( I received a years supply of  tall candles for my antler candlesticks and Pip, a whole rabbit and the challenge to cook a rabbit feast for the boys)  Robert and Gerard left to take the subway home and we tucked ourselves up in bed with the thought of our duck dinner tomorrow night to dream about.

The next day dawned, Christmas day 2009, our third at home in Isabella Street. This year it didnt seem quite as exciting after NZ in 07 and Quebec in 08.

Dishing up a eggs Florentine for brekkie we felt a but flat after the fun and skyping of last night. Pip manages to crack me up though..so a merry xmas morning ensues as we open our antipodean pressies!

 It snowed a little and we walked with Mac then got the duck in the oven with all the trimmings. Deciding to do Bob Blumer's horseradish Snowmen was a little nuts but they looked so cute it was worth it to add a little whimsey to our evening.