Anne & Harriet's Thanksgiving Appetizers

Oyster Soup

3 doz. oysters and their liquor
1 stick butter
1 cup onions, finely chopped
2 bunches green onions, finely chopped (reserve some for topping)
4 toes garlic, finely chopped
2 bunches green onions, finely chopped
1/2 cup all-purpose flour
1 qt. heavy cream
1 qt. half and half
1/2 bunch of parsley, finely chopped
1 tbl. Joe's Stuff seasoning or to taste
Pinch cayenne (optional)


  • In a soup pot, poach the oysters in their liquor for about 8 minutes or until the oysters begin to plump up. Continuously skim off the scum (I don't know what else to call it) that rises to the top. Discard it. Remove from heat. Using a slotted spoon, remove oysters from liquor and set aside. Keel oyster liquor warm.
  • In a large skillet, melt butter over medium heat. Add all onions and sauté another 2 minutes
  • Reduce heat to low and gradually stir in the flour to make a smooth blonde roux. Cook 4-5 minutes.
  • SLOWLY whisk the roux mixture into warm oyster liquor until full incorporated. Then whisk in cream and half and half.
  • Bring to a boil, reduce to a simmer for 10 minutes. Add oysters and simmer for another 5 minutes.
  • Add parsley and Joe's Stuff seasoning. Simmer for another 5 minutes. Adjust seasonings. If you want a slight kick, add a pinch of cayenne ( I always do, but more than a pinch).

Hint: When serving, sprinkle a few finely chopped green onions for garnish.

Death On A Toothpick

1/2 lb. bacon, slice bacon strips in half
24 large dates, remove seeds
24 pecan halves, plain or honey roasted


  • Preheat oven to 350 degrees
  • In a large skilet over medium high heat, cook bacon until limp. Remove from heat and drain.
  • Stuff each date with a pecan half.
  • Wrap each date with a strip of bacon and secure with a toothpick.*Repeat until all dates are wrapped
  • Line a sheet pan with parchment paper and arrange wrapped dates on the pan. Bake until bacon is crispy and dates are heated through, about 10-12 minutes.
  • Remove and drain on a paper towel. Serve warm.

Spiced Christmas Pecans-

3 qt. boiling waters
1 lb. large pecan halves
1 cup confectioners sugar
cooking oil for frying
2 tbl. Joe's Stuff seasoning


  • In a medium size Dutch oven heat oil to 350 degrees
  • Blanch the pecans in boiling water for 2-3 minutes.
  • Drain pecans well and toss pecans in sugar to coat.
  • When the oil is ready, add pecans to oil in small batches, careful not to overcrowd the pan.
  • Cook for 1-2 minutes
  • Remove the pecans with slotted spoon to cookie sheet lined with paper towel to drain.
  • Season with Joe's Stuff seasoning while warm.
  • Once cool, break apart and store in airtight jars.
  • Delicious in salad or just enjoy as a snack.

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