2 Top each oyster with 1 tbsp (15 ml) pineapple mixture and garnish with chili oil and 1 slice serrano pepper. Leftover pickled pineapple can be frozen for up to 1 month. Makes 4 oysters + extra pickled pineapple HORSERADISH & LEMON GRANITA 3 tbsp (45 ml) prepared or fresh horseradish 3 tbsp (45 ml) sour cream 3 tbsp (45 ml) freshly squeezed lemon juice 3 tbsp (45 ml) water 1 pinch freshly ground black pepper 4 BC oysters, shucked ½ lemon, zest only 6 fresh chives, finely chopped 1 In a small bowl, mix horseradish, sour cream, lemon juice, water and pepper. Transfer to a freezer-safe container, cover and freeze overnight. 2 To serve, use a fork to scrape frozen mixture until it is all fluffy like shaved ice. Spoon 1 tbsp (15 ml) mixture over each oyster and garnish with lemon zest and chives. Leftover granita can be frozen for up to 1 month. Makes 4 oysters + extra granita
NAM JIM & CRISPY GARLIC 1 tbsp (15 ml) short-grain rice 2 tbsp (30 ml) granulated sugar 2 tbsp (30 ml) fish sauce 1 tbsp (15 ml) water 4 tsp (20 ml) freshly squeezed lime juice ½ small shallot, finely chopped 10 fresh cilantro leaves, finely chopped 4 BC oysters, shucked 1 tbsp (15 ml) fried garlic 1 In a small frying pan over medium heat, toast rice until golden brown, 5 to 8 minutes. Let cool, then grind to a rough powder in a mortar and pestle. Set aside. 2 In a small bowl, mix sugar, fish sauce, water, lime juice, shallots and cilantro. Pour 1 to 2 tsp (5 to 10 ml) sauce on each oyster. Garnish with toasted rice powder and fried garlic. Makes 4 oysters PAIRS WITH STELLER’S JAY OLIVER BRUT
BC OYSTERS SERVED WITH TOPPING TRIO PICKLED PINEAPPLE & CHILI OIL ¼ cup (60 ml) fresh pineapple cut into ¼-in (0.6 cm) cubes 1 tbsp (15 ml) Champagne or white wine vinegar 1 tbsp (15 ml) freshly squeezed lime juice 1 tbsp (15 ml) brown sugar ¼ tsp (1 ml) kosher salt ½-in (1.25 cm) stick cinnamon
4 BC oysters, shucked 2 tsp (10 ml) chili oil 1 small serrano pepper, thinly sliced
BC VQA $24.99 264879 FRIND SPARKLING BRUT BC VQA $26.99 40736 MISSION HILL RESERVE BRUT BC VQA $27.99 228398
1 In a small container, mix pineapple, vinegar, lime juice, sugar, salt and cinnamon. Cover and marinate in refrigerator overnight or up to 3 days.
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