Winter

From The Hog Island Oyster Lover's Cookbook

"The earthiness of chanterelles goes remarkably well with the Pacific oyster, and Parmesan cheese gives this appetizer a rich, crispy finish.  Chanterelles are a seasonal mushroom that can be found from late fall to early winter at most farmers' markets, and in the produce section next to garden variety mushrooms."

From the Hog Island Oyster Lover's Cookbook, by Jairemarie Pomo

This is one of the best oyster stews I have ever tasted. It's also the easiest oyster stew I've ever made. The oyster liquor is what sets this stew apart from many recipes I've tried. The simple ingredients come together in a creamy, utterly satisfying dish.

| Serves 4 as a first course |
 

Chipotle Butter:

From the Hog Island Oyster Lover's Cookbook, by Jairemarie Pomo

Hot, hot, and sweet is the best description for chef Bobby Flay's Southwestern oyster appetizer.  The mango sauce balances the snappy chili horseradish that tops each delectable cornmeal-crusted oyster. It's more than just a combination of wonderful spices: The colors in each shell look like a New Mexico sunset.

From the Hog Island Oyster Bars, San Francisco & Napa

From The Hog Island Oyster Lover's Cookbook, by Jairemarie Pomo

The combination of the subtle Meyer lemon ice and the intense pop of caviar make this a multilayered sense experience.  Meyer lemons have a sweeter and less acidic juice than regular lemons. It's fine to substitute regular lemons, but the flavor of the oyster may be overpowered by the acid. This recipe comes from Chad Callahan, former executive chef of San Francisco's famed Masa's restaurant.

Ingredients

From Epicurious.com.  Originally published in Gourmet, c.