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Featured Post Recipes & Cocktails

Celebrate with Seafood | Tonight’s V-Day Menu for Two

February 14, 2018

Sometimes the best date night out is a date night in, amiright? And with all the crazy that can be finding a reservation on Valentine’s Day, we’re opting to prepare this V-Day menu in lieu of the two hour wait. A boozy appetizer? Yes. Crab cake dinner–a classic. And a fancy (tasting) but easily-executed cocktail? Totally sold. The oyster has been a symbol of romance dating back to the 2nd century. They’re local and in-season, so what could be better than pairing this briny aphrodisiac with champagne to kick off our Valentine’s Day feast? As the poet, Leon Paul Fargue once wrote, eating an oyster is like “kissing the sea on the lips”. Next we’re serving up a classic take on the ubiquitous Eastern Shore crab cake. Whether you’re an ES native, or just appreciate the bounty of the Bay, it’s the perfect no-fuss entree that will please even the pickiest dates. And last but definitely not least, we’re revisiting the signature cocktail we debuted with Wishing Well Liquors: Harvest Gold. Perfectly crisp, slightly sweet, and requiring only three ingredients, it’s easy to mix up a batch (or four) for you and your boo. 

Oysters with a Champagne Cucumber Mignonette

Recipe adapted from Food52.com
Makes 2-3 dozen oysters

2-3 dozen oysters
¼ cup champagne vinegar
1 tablespoon shallots, finely minced
4 teaspoons cucumber, peeled, seeded and finely minced
¼ teaspoon kosher salt
pinch of pepper
2 tablespoons champagne

Shuck the oysters and place on the ½ shell. Combine the vinegar, shallots, cucumber, salt, and pepper in a small dish. Place in the fridge so it chills. Just before serving, remove the mignonette from the fridge and add the champagne. Serve the oysters with the mignonette on the side. Add a small spoon of mignonette to each oyster and slurp! 

Oysters with a Champagne Cucumber Mignonette

Jane’s Crab Cakes

Recipe adapted from Food52.com
Makes 4 Crab Cakes

1 large eggs
2 Tbsp. mayonnaise
2 tsp. drained horseradish
2 tsp. Dijon mustard
1 tsp. Old Bay (or more!)
2 tsp. Worcestershire Sauce
a dash of Tabasco 
1 lb. lump or backfin crabmeat
1/4 c. crushed Saltines
2 Tbsp. vegetable oil
2 Tbsp. butter

In a large bowl combine egg, mayo, horseradish, mustard, salt & pepper, Old Bay, Worcestershire sauce and Tabasco. Toss mixture gently with crab and saltines. Form the mixture into  patties and refrigerate for one hour, if possible. Heat oil and butter until foam subsides. Sauté cakes on each side until golden brown. Top with tarter, cocktail, or just a squeeze of lemon!

Classic Crab Cake Recipe

Harvest Gold Cocktail

Recipe from Wishing Well Liquors

Infuse Apple Cinnamon Vodka
Disaronno Italian Liqueur
Austin Eastcider’s Texas Honey Cider
Cinnamon sticks
Apple slices

In a cocktail shaker half-filled with ice, pour 2oz of Infuse Apple Cinnamon Vodka, and half an ounce of Disaronno Italian Liqueur. Grab a cinnamon stick and stir continuously, gently tossing ice to chill mixture for 20-30 seconds. Strain into a cocktail glass, and top with a healthy pour of Austin Eastcider’s Texas Honey Cider to fill. Use fresh apple slices to garnish!

apple cinnamon and cider cocktail recipe

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