The Joy Shuck Club.

 The Hawthornes want more oysters.

In our last few batches,

I used different spinach combinations.

I'm switching gears today.

 Today, I'm making Rosie's Fiesta Oysters.

 Quick Salsa
Scallions and cilantro from the garden,
(Yes, I'm still growing scallions and cilantro.)
chopped tomatoes, a little rice vinegar, pinch of sugar,
kosher salt and freshly ground pepper.
Spoon the salsa over top.

All to taste.

 Then I spooned a little queso sauce over top
and crumbled Tostitoes over everything.

Queso Sauce
Diced queso cheese, with a little milk or cream,
 nuked and stirred until smooth.

Some red pepper.
Spoon over salsa on oysters.

Add some crumbled last-of-the-bag tortilla chips on top.

Quick trip under the broiler.

Slightly brown the queso.

And enjoy!

Rosie Is Published!

Please check out the latest issue of  

Albemarle Tradewinds Magazine.

Rosie is on page 21

with her Molten Lava Cakes, 

just in time for Valentine's Day!

And it tastes even better than it looks.

Ducks.

I love ducks.

Rosie Gets Two Birthday Cakes!

 Last week, the Hawthornes celebrated Rosie's birthday.

Youngest Hawthorne left that afternoon and returned home shortly
with a Food Lion bag full of ingredients.
He's making me a cake!
All by himself!

And it was delicious!

MANDARIN ORANGE/PINEAPPLE DELIGHT CAKE

1 box Duncan Hines butter cake mix 4 eggs 1/2 c. Crisco oil 1 can mandarin oranges with juice 1 (8 oz.) container Cool Whip 1 sm. pkg. instant vanilla pudding 1 can crushed pineapple, drained Mix cake mix, eggs, oil and mandarin oranges, undrained. Pour into greased and floured 2 or 3 (8") round cake pans. Bake at 350 degrees for 45 minutes. After cake is cool, frost with Cool Whip, pudding and crushed pineapple mixed all together.

Mr. Hawthorne was busy making me a cake too.

After agonizing for days over what type of cake to bake

and knowing my love of lemons,

chose Ina Garten's Lemon Cake.

Excellent choice, Mr. Hawthorne.

Mr. Hawthorne halved the following recipe.

Lemon Cake

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Don't worry, Daughter Hawthorne;
we froze and saved some for you.

Rosie Makes Oyster Soup.

I don't know about where you are,

but it's COLD here.

I know.

It's in the 30s and there's no sun.

This is not acceptable to Outer Bankers.

And, yes.

We have been spoiled.

When the weather turns,

Rosie turns ...

to soups.

The Hawthornes are on our third bushel this season,

and possibly our last - GASP!-

since they closed oyster season last week.
Hopefully it will reopen.

Let's make some soup.

Oyster Soup

2 dozen oysters, shucked, with their likker

2 TB unsalted butter

1 leek

5 small red potatoes

4 mushrooms

1 stalk celery

2 TB unsalted butter

2 TB flour

2 cups skim milk

3/4 cup heavy cream

2 TB Lea & Perrins worcestershire sauce

1 TB dry sherry

kosher salt and freshly ground pepper, to taste

Slice mushrooms.

Dice potatoes and celery.

Slice well-washed leek up to the dark green part.

Melt 2 TB butter over medium high heat

and add in potatoes and leeks.

Cook, stirring, for about 2 minutes.

Add in celery and mushrooms

and cook, stirring, for another 2 minutes.

Add in the other 2 TB butter, melt,

then add the flour, cooking and stirring for 2 minutes.

Slowly stir in the milk, scraping up any bits on the bottom.

Bring to a boil, let thicken, and then reduce heat to low.

Stir in worcestershire sauce and sherry.

Pour in heavy cream, and heat through.

Taste test and adjust seasoning.

Add in oysters and their likker and bring just to a simmer.

Remove from heat.

Serve with oyster crackers.

To prepare the leeks,

slice off both ends and thoroughly wash them

to get out the dirt.

 

 Treat!

Little crabbies!

Into the drink!

Simply heat through and serve.