It’s hard to believe I start back to school this week. Our traditional Surf Camp at Beverly Beach is always the last nail in Summer’s coffin. We hang at Otter Rock, cook over a fire, they surf, I drive down to Green Salmon Coffee in Yachats, we try not to talk about work, and we always have our oyster/crab feast.
I love oysters steamed in their shells over hot coals. They pop open when they’re done, so the oyster eater simply loosens it from the shell, squeezes lemon over it, adds cocktail sauce and/or hot sauce and slurps it all down.
We grilled corn and asparagus, too and melted garlic butter for the crab. We enjoyed gorgeous Hendrick’s martinis while we cooked, but when the oysters popped, so did the cava: Cristalino Brut Nature Vintage (my favorite). What a perfect night; what good friends; what a fitting farewell to a busy, healing, happy summer.
1/2 c. BUTTER
1/4 c. SUGAR (I used lavender sugar)
1 Tbsp. LEMON ZEST
1 1/2 c. FLOUR
1/4 tsp. BAKING POWDER
A squeeze of LEMON JUICE
A splash each of VANILLA and ALMOND EXTRACTS
A bit of your favorite FRUIT JAM
Cream butter, sugar and lemon zest until smooth. Add flour and lightly squeeze with fingers until uniformly crumbly. Add lemon juice and the vanilla and almond extracts. Use hands to work into a big ball of thick paste.
Roll out to 1/4″ thick and cut into small squares. Depress your finger into the center of each. Poke little holes with a fork around the edges. Dollop a tiny bit of your favorite jam into the fingerprints. (Pictured: Beverly Kramer’s Homemade Strawberry Jam)
Bake in a moderately hot oven (I use a wood stove, but 350 degrees should work) until lightly brown. Eat with a nice cup of strong, hot tea and a worthy friend.
P.S. I hid a chocolate chip in a couple. Surprise!