Decadent Colonial Oysters & Traditional Thanksgiving

Nov. 15, 2011 - PRLog -- Though now considered a delicacy, oysters were once a staple of the early American diet. One of the few places this is remembered and practiced is in Colonial Williamsburg, a restoration of part of Williamsburg, VA, to its appearance around the American Revolution. The most popular tourist attraction in Virginia, Colonial Williamsburg is noted for its annual Thanksgiving traditions. It is not surprising, given the nearby Berkeley Plantation’s claim to the first Thanksgiving celebration in 1619 as well as the lengthy list of important icons of American history associated with Williamsburg, from Thomas Jefferson, the “son of Virginia,” to Patrick Henry and his famed “Liberty or Death” speech.

The recreated restaurants of Colonial Williamsburg offer special menus during Thanksgiving, and among the options at Christiana Campbell's Tavern, Shields Tavern, King’s Arms Tavern, Chowning’s Tavern, and others, one can find Oyster stew. Oyster stew has been a classic American dish since before the first Thanksgiving, enjoyed up through the days of the benefactor who funded the restoration of Williamsburg, the Rockefellers. “Diamond” Jim Brady, a man known for his excesses in profit, jewelry, and colossal proportions of decadent food and a contemporary of the Rockefellers, was one of the most famous champions of oyster stew.

In celebration of Thanksgiving and American history, we’re offering up a recipe for Diamond Jim Oyster Stew from “Gluttony: More is More” by Nan Lyons. Loaded with decadent recipes and stories, this book makes an amazing holiday gift, especially at the special price available from our website (www.RedRockPress.com), where the book is discounted 40% to $15. You can learn more at http://redrockpress.com/sinseries.html#gluttony.

--

Diamond Jim Oyster Stew

This simple but incredibly rich dish can be modified to your own taste by adding more oysters or Tabasco sauce. Indulge yourself by purchasing oysters that have already been shucked.

1 pound shucked oysters with liquor
¾ cup half-and-half
¾ cup heavy cream
About 5 dashes Tabasco sauce, or to taste
Salt to taste
White pepper to taste
4 tablespoons butter
Paprika for garnish

Drain oyster liquor from the shucked oysters and reserve.
In a saucepan, combine half-and-half, heavy cream and oyster liquor and heat over medium-low heat. (If there is more than a cup of liquor, you may not want to use all of it. Start with a cup and then add to taste.)
Add Tabasco, salt and pepper. When cream is very hot, but not simmering, add the oysters. They will cook very quickly. They are done when the edges have begun to curl. Place 1 tablespoon of butter in each bowl before serving. Ladle equal amounts of oysters and broth into each bowl. Sprinkle with paprika. Makes 4 servings.
Serve with buttered toast or oyster crackers.

--

Daniel Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304
http://redrockpress.com/sinseries.html#gluttony