Oysters | Stout | Blue Cheese
This was the first course of an event I taught at, teaching how to cook with beer. The Fork at Point Reyes Farmstead Cheese Company hosted this event, featuring many of their delicious cheeses in the pairing and as an ingredient in the different dishes.
This is the menu for the course on how to ‘Cook with Beer’:
First Course
Oysters |Stout | Blue Cheese
Hog Island Oysters topped with an iced Anderson Valley Barney Flats Oatmeal Stout mignonette, crumbled Original Blue
Anderson Valley Barney Flats Oatmeal Stout
Here is the full menu.
The sauce for these oysters is made by ice distilling a beer. The freezing process changes the beer, concentrates the stout flavors by removing the water in the form of ice. What is left after the beer is partially frozen, is more intense in flavors,
Learn how to shuck an oyster from Hog Island Oyster Co:
| Servings | Prep Time |
| 8 as an appetizer | 2 - 3 hours |
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This dish plays on Umami, the fifth taste, as each of the components have natural Umami. Using Oysters | Stout | Blue Cheese together, makes a wonderful flavor pairing!
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- 24 ounce Oatmeal Stout, such as Anderson Valley Brewing Co. Barney Flats Oatmeal Stout or Firestone Walker Velvet Merlin. chilled
- 1 teaspoon peppercorns, white, cracked fresh
- 1/3 cup malt vinegar
- 2 each shallots peeled and grated on a microplane
- 2 per person Kumamoto Oysters from Hog Island Oyster Co., fresh, Hog Island Oyster Co.
- .5 teaspoon Point Reyes Farmstead Cheese Co. Original Blue, crumbled per oyster, more cheese info here
- 1 tablespoon Iced Stout Mignonette Sauce
- shaved ice
- Carefully pour the stout style beer down the side of a tilted quart size plastic container, minimizing the head formation and place covered into the freezer. After about 30 minutes to an hour, check the beer. This will vary depending on the temperature your freezer is set too. When the beer begins to freeze, but more of a slushy consistency, strain the beer through a fine sieve into another plastic container and place the container back into the freezer. Discard the ice, as it is mostly water. Check the beer in another 20 – 30 minutes and repeat this process until the beer measures 1 cup.
- As the beer is ice distilling, take a small glass bowl and add the freshly cracked white peppercorns, malt vinegar and the grated shallots. Cover with plastic wrap and place into the refrigerator for at least 3 hours.
- When the beer has been reduced, add it to the pepper/malt vinegar/shallot mixture and stir to combine. Keep this chilled until ready to serve.
- Makes about 1 ½ cups.
- Place some shaved ice into a large serving platter with high-rimmed sides, covering the bottom of the dish with an even layer. Shuck the oysters and place onto the ice, pressing down on the edges of the oyster shell to set the oyster in the ice, keeping it level.
- Spoon enough of the Iced Stout Mignonette sauce to fill each half shell, about a teaspoon. Pour some of the sauce into a small serving dish along with a small spoon for guests to add more sauce if desired.
- Alternatively, oyster shooters can be made by placing the freshly Shucked oysters into a shot glass, and filling each with a tablespoon of the Iced Stout Mignonette sauce.
Other Oyster Recipes:
