This is a big hit at parties.

Erin Byers Murray, author of SHUCKED: Life on a New England Oyster Farm, picked up this recipe for oysters in her time at Island Creek Oysters from founder, Skip Bennett.

This is a pudding-type of dessert that is mouth watering. I've been told after I made it for someone that they actually dreamed about having another piece of it.

a very great combination of simple but odd flavors

Cheesecake Beignets Cheesecake:½ pound cream cheese5 tablespoons sugarZest of ½ lemon1/8 teaspoon kosher salt6 tablespoons sour cream3 eggs4 tablespoons milk4 tablespoons heavy creamButter and flour for cake pan 

1. Preheat oven to 325
2. Combine cream cheese and sugar in an electric mixer and cream together. Add zest, salt and sour cream and continue mixing.
3. Add eggs one at a time and mix until blended.
4. Add milk and cream and mix until all ingredients are just combined. DO NOT OVERMIX.
5. Butter and flour an 8-inch cake pan and spoon mixture into pan. Place in a bain-marie and bake for one hour. Reduce heat to 300 and bake for an additional 30 minutes or until a skewer comes out clean.

  Cheesecake Beignets:1 cup confectioners’ sugar1 cup corn starch4 eggs lightly beaten21/2 cups grated coconut1 baked cheesecakeVegetable oil for deep fryingPowdered Sugar 

1. Combine sugar and cornstarch in a bowl and mix well
2. Ready beaten eggs in second bowl and grated coconut in third bowl
3. Using a small ice cream scoop, form cheesecake into balls. Coat with sugar/cornstarch mixture, dip into beaten eggs, and roll in grated coconut.
4. Heat oil and fry Beignets until golden brown. Drain Beignets on paper towels and dust with powdered sugar.

Fresh Hearts of Palm and Lobster Salad2 oz chopped shallots¼ cup Dijon2 oz chopped fresh tarragon2 oz chopped parsley2 oz fresh Myer lemon juice1 ½ lb fresh hearts of palm diced (steam 10 minutes then cool before cutting)1 ½ lb fresh lobster meat diced (claws saved for garnish)½ cup extra virgin olive oil1 cup diced fresh tomatosea salt and fresh ground pepper to taste toss all ingredients in a bowl adjust seasoning to taste, allow to marinate at room temperature for 10 minutes then serve.

As a native New Englander, nothing says “eat me” quite like a good bowl of lobster-corn chowder. This recipe may seem like a lot of work, but trust me, it goes fast and you will soon add this to your regular rotation of ‘impressive’ dinners. Serve it as an entrée, with some local farmstead cheeses, a crisp salad, and lots of crusty bread.

SKILLS USED:

Clarified Butter

Sachet/Bouquet Garni