Adapted from Emeril Legasse, this flavorful appetizer brings together some interesting ingredients to create a quite delectable, adults-only appetizer.
Honeydew and Vodka Granita with Caviar and Oysters
An exceptional combination of flavors pulls together to yield this innovative appetizer that is worthy of the most refined table or casual outdoor dinner party.
Author: Adapted from Emeril Lagasse
Recipe type: Appetizers
Serves: 4 to 6
- 1 Cup water
- 1 Cup granulated sugar
- 1 medium honeydew
- Simple syrup (equal amounts of sugar and water simmered until sugar dissolves)
- 1/4 Cup lemon juice, strained
- 1/2 to 1 Cup vodka
- 4 Cups rock or sea salt
- 4 dozen raw oysters
- 4 ounces Sevruga caviar
- 2 Tablespoons finely chopped fresh parsley leaves
- In a small saucepan, over medium heat, combine the water and sugar. Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely.
- Cut the melon in halves, With a spoon, scrape out the seeds and discard. Using a sharp knife, remove the outer skin of the melon. Dice the melon into small pieces making sure there are no seeds.. In the blender container, combine the melon, lemon juice and simple syrup, to taste. Process until smooth.
- Add the vodka and process until smooth. Pour the mixture into nonreactive cake pan and freeze for 30 minutes. Remove from the freezer, use a fork to pull the frozen fluid towards the center (it will freeze from the outer edges first). Repeat this every 30 minutes for about three hours. Remove from the freezer and allow to sit for a couple of minutes. After the last time, allow the ice to freeze for one full hour. Using a knife, scrape the melon mixture back and forth, spoon the mixture into a plastic container with a lid. The consistency of the mixture should be slushy. An electric ice cream machine can also be used. Cover and freeze until ready to use.
- Place the rock salt on the large oval platter. Lay the opened fresh oysters on top of the salt. Spoon some of the granita over each oyster. Top the granita with some of the caviar. Garnish with parsley.