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Filtering by Tag: Oyster

New Year's Eve is For the JV Squad

Suzanne Pollak

New Year’s is for the JV team. We Varsity players stay at home. We either indulge in Oyster Pan Roast or Creamy Scrambled Eggs with shaved fresh truffles, or at least we imagine ourselves doing this. Neither one of us has actually shelled out for a truffle yet, but living in the low country the pan roast is well within our grasp, because even the Deans can harvest oysters.

To inflate the oyster meal to New Year’s status the Deans pair the pan roast with a Gougeres hors d'oeuvres, a tart side salad and finish with a chocolate tart. And even if you are a bench warmer and not on any team, everyone drinks champagne on New Year’s Eve.  

The Four Horses of the Apocalypse

Suzanne Pollak


This plate depicts all the thrilling activities that can be generated in your living room especially when you serve these amazing hors d’oeuvres! Let the excitement begin!

The name alone connotes guardian angels battling the Four Horsemen of the Apocalypse. And to think of that going on in your own living room! If your guests do not go insane upon seeing deep-fried oysters with bacon, then you need new friends. What an outrageous treat and you are a phenom for having provided such a luxury snack. Only you and the Deans will know how easy they are to create.


Makes 24 Hors D’Oeuvres.

Vegetable oil, preferably peanut oil

2 dozen oysters, shucked

12 thin slices bacon, halved crosswise

Pour enough oil in a deep saucepan to reach a depth of at least 3 inches. Heat the oil to 375°F on a deep-fat thermometer. Wrap each oyster with a half piece of bacon and secure with a toothpick.

Add the oysters in batches to the hot oil and fry until the bacon is crisp, 2 to 3 minutes. Using a slotted spoon, transfer the oysters to a paper towel to drain. Serve hot.