I have no idea why this is called oyster “stew” or even why its so popular here in the Midwest (everyone here knows what it is – EVERYONE). It barely has enough ingredients to warrant being called a soup, let alone a stew. And we are about as far from the coast as you can get, but yet this soup has been eaten every Christmas Eve in my family since the 1950s at least, possibly earlier. Its just what we do. I’ve never questioned what we were eating on December 24 as its been the same thing every year of my life. Oyster Stew is my absolute favorite followed very closely by Potato Soup (the other soup we eat on Christmas Eve). From time to time we also throw in there Clam Chowder, but we NEVER mess with the Oyster Stew.
Since I moved out on my own, and don’t always get to participate in Christmas Eve festivities with my family (like this year) I will make this just for me. I honestly can’t stand having celery in it like so many recipes call for, but if you do add it sliced very, very thin when your cooking the shallot.
Oh and I do call for tinned oysters. Yeah, yeah I know fresh would be better…and it is – I’ve had it! But in this part of the country oysters are incredibly expensive, moreso right now! So I make do, whether I like it or not.
3 tbsp butter
1 large shallot, sliced very thin
about 16 oz (or 4 tins) of oysters (I used smoked ones this year)
3 cups milk
dash of cayenne pepper
Filed under Bento, Recipe
This is one of those so simple recipes you wonder why canned stuff is even sold…or why people buy it. I make mine every Thanksgiving without fail. Aside from when its piled on a turkey sandwich the best is slathered over a cheesecake (yes I make my cheesecake for Thanksgiving & Christmas too)…omg…HEAVEN!!
1/2 cup white sugar
1/2 cup brown sugar
1 cup orange juice
1 (12 ounce) package of fresh cranberries
In a saucepan over medium heat, dump all ingredients and slowly boil. Cook only until the berries start to pop and split open – about 10 minutes. Remove from heat and serve as it thickens while it cools. It is very good hot or cold.
Remember, oh about a month ago, when I bought all those raspberries? Probably not. But I sure do as they were taking up MEGA amounts of room in my one tiny freezer. “Were” is the key word as they have now been sacrificed to the greater good…these yummy crumble bars to begin with. This would be a very simple recipe to use with pretty much any fruit, especially the berries. I might have to try a couple alternatives as the different fruits come in season.
3 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (make sure its cold!)
3 tbsp lemon juice
3 cups raspberries (mine were frozen solid & it worked just fine)
2/3 cup sugar
2 tbsp cornstarch
I got to use my new mandolin for this! I’m an onion crier…in a big way. Always have been, probably always will be. But the mandolin sure helped, besides producing the super thin slices needed for this recipe. This is just my take on it…I’d say I’m surprised there are so many different versions out there but anymore when I do a recipe search I find there are so many different versions of EVERYTHING. Why should simple little onion soup be any different?
1/4 cup butter
2 sweet onions, thinly sliced
1 red onion, thinly sliced
1 tsp sugar
2 cups beef stock
1 cup apple cider
1/2 cup white wine (or water if you’d rather)
1 bay leaf
1/2 tsp of dried thyme
1 French baguette
Sliced/shredded Swiss cheese (Fontina, Gruyere, Mozzarella, and Parmesan cheeses can be mixed in as well, however you like) – to taste