Chef Angela’s Oysters (USA/Philippines)
Recipe courtesy of Angela Dimayuga
Garnish for about 128 oysters
32 oz hawthorne valley sauerkraut (order from Norwich Farms via Angela)
32 oz crème fraiche
In blender, pulse sauerkraut and its juices in batches to a coarse puree. The texture should be like a very coarse apple sauce. Lay flat in trays and freeze for about 3 hours. Stir and scrape the liquid to the granite stage. Set aside.
Shuck oysters, and be sure to loosen the connective tissue from their shells. Top each oyster with about a ¼ tsp of room temperature crème fraiche. Cover the entire oyster with about a tablespoon of the kraut granita. Place on oyster trays filled with ice. Pass immediately to be eaten very cold.