Thanksgiving is right around the corner, so in order to highlight our three picks for the holiday, we gathered a few recipes to help them truly shine.
Combine the cranberries, vinegar and sugar in a small sauce pot with and a pinch of salt. Cook it down over medium heat until the cranberries have a jam-like consistency. Remove from heat and stir in the sriracha, allowing to cool completely. Blend well in a blender or food processor if a smooth texture is desired. Use just a little to top a briny and earthy oyster, such as a Warren’s Cove.
Spread the cubed cornbread on a baking sheet and dry out in the oven at 250º F for 45 minutes to an hour, making sure that the bread is dry and not browned. (This can be done a day ahead, as long as the bread is stored in an airtight container once its cooled.)
In a skillet, render the bacon over a medium-low heat. Once the bacon has released some of its fat, add in the shallot and garlic and celery to soften. Once the vegetables are soft and the bacon is crisp (about 10 minutes), deglaze the pan with the sherry and stir in the butter. Set aside before the butter separates.
In a bowl, combine the cooled cornbread, bacon mixture, oysters, herbs and lemon zest. Slowly fold in the chicken stock and the oyster liquid, making sure that the cornbread is moist, not wet. (It is ok to have liquid left over.) Fold in the egg and a generous pinch of salt and pepper.
Evenly spread the mixture in a greased pan and bake at 375 ºF for 25-30 minutes, or until the mixture is dry to the touch and browned around the edges. Let it stand for about 10 minutes before serving.
In a small saucepot, bring the vinegar, sugar, garlic, mustard and black pepper to a boil. Remove from heat and pour over the sliced leeks and allow to cool. Store overnight in an airtight container in the refrigerator to allow the flavors to meld. Use with a briny and sweet Cape oyster, such as a Wellfleet.