An oyster bisque and a honey mustard salad dressing are the orders of the day.
Faye Mager of Annapolis loved the oyster bisque served at the old Hutzler's department store and wrote that she would love to have a recipe like it.
Help came from Kari Fandek of Towson, who notes that her recipe came from the "Williamsburg Cookbook."
Ryan McPherson of Whiteville, N.C., requested a honey mustard salad dressing "like the one served at the Outback Steakhouse in Myrtle Beach, S.C."
A response from Jeannie Winder of Crystal Lake, Ill., was the choice of tester Laura Reiley.
Oyster Bisque
Serves 4
1 quart oysters
1 bay leaf
2 medium onions, chopped
2 ribs celery, chopped
1/2 cup (1 stick) butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pint light cream
1/4 cup sherry, optional
paprika or chopped parsley, for garnish
Strain and chop oysters; reserve liquor. Add enough water to the liquor to make 1 quart. Add the bay leaf, half the onion and half the celery and simmer, uncovered, for 30 minutes. Remove from heat and allow to "ripen" at least 1 hour. Strain.
Melt butter in a saucepan and add the remaining onion and celery. Saute 5 minutes. Stir in the flour but do not brown. Remove from heat and add part of the oyster stock, stirring constantly. Return to heat and add remaining stock, stirring until smooth. Add the salt and pepper and simmer over low heat for 10 minutes. Add the oysters and cream and simmer gently 2 to 3 minutes. Add the sherry, if desired, just before serving. Ladle the bisque into warm bowls. Garnish with paprika or chopped parsley.
Tester Reiley's comments: "Try to use fresh, sweet oysters for this delicate dish. I used small Malpeque oysters. If you buy already-shucked oysters, be sure that they are packaged in clear, not cloudy, oyster liquor. Because the broth for this soup is , oyster liquor and 1/3 cream, it is not too heavy. The onion and the sherry balance nicely, giving the soup more depth. I also garnished the soup with chopped chives to add color and flavor."
Honey Mustard Dressing
Makes nearly 5 cups
1 cup mayonnaise
1/2 cup honey
1/4 cup prepared mustard
3/4 cup white vinegar
2 cups salad oil
1/4 tablespoon dry mustard
finely chopped onion, optional
Mix ingredients well.
