The perfect addition to any Thanksgiving Day table. Recipe created by former Farm Chef Mariko Wilkinson.
For 3 Dozen Hog Island Sweetwater oysters, about 3 cups
- 1 TBSP unsalted butter
- 1/3 cup diced leek (shallots work too)
- 1 TBSP garlic, chopped
- 2 TBSP water
- 1 cup (4 oz.) fresh cranberries
- 3 tsp fresh sage, chopped
- 3 tsp fresh thyme, chopped
- 2 TBSP light brown sugar
- 2 sticks (8 oz.) unsalted butter, room temp
- 2 cups sourdough bread, cut into 1⁄4 inch cubes
- 2 TBSP unsalted butter, melted
- Freshly ground black pepper
- 3 TBSP chives, minced, for garnish
Heat a small saucepan over medium heat and melt 1 tablespoon of unsalted butter. Add leeks and garlic and sweat for two minutes. Then, add water and cranberries and simmer gently until all the berries have popped. Remove pan from heat and add sage, thyme, and sugar. Let cool to room temperature.
Meanwhile, pulse 8 oz. of room temperature butter in a food processor until lightly whipped. Add the cooled cranberry mixture and pulse until incorporated, set aside.
Preheat oven to 400º F. Toss cubed bread in 2 tablespoons of melted butter and freshly ground black pepper until evenly coated. Place shucked oysters on a sheet tray lined with natural rock salt (helps oysters be stationary during cooking). Dollop 2 teaspoons of cranberry butter on each oyster, top with sourdough cubes. Bake for 10-15 mins or until bread is toasted and butter is bubbling. Garnish with chives before eating.