A Make-Ahead Party Menu for Hands-Off Holiday Hosting - WSJ

Step 1

Arts & CultureFood & Cooking

Step 2

Shuck the oysters: Clean oyster shells well under cold running water. Use a dish towel to grip an oyster, flat-side up, leaving the narrow, pointed tip where the shells meet exposed. Place the tip of an oyster knife into the hinge joint at the pointed end, keeping blade flat and parallel to shell. Gently twist the knife to slowly pry the shell open. Listen for the pop. Once the shell opens slightly, use the knife to work your way around the slit to detach the top from the bottom shell. Carefully run the knife under the flesh of the oyster to detach it from the bottom shell. Throughout the process, make sure not to lose the precious briny juice.Place the oysters on a baking sheet, making sure they are nestled together so the brine stays in the shells. Set broiler to high heat.In a small frying pan over medium heat, melt 2 tablespoons butter, then add breadcrumbs and sauté until golden and crisp, 2-3 minutes. Set aside in a small bowl.In the same frying pan, melt remaining 7 tablespoons butter. Add shallots, garlic, capers, salt and a few generous cranks of pepper, and sauté until shallots are tender and translucent, 3-4 minutes. Pour in Pernod and simmer until reduced, 2 minutes. Add parsley and lemon juice, and bring back to a simmer.Depending on the size of your oysters, place 1-2 teaspoons parsley-caper mixture on top of each oyster, then sprinkle all the golden breadcrumbs and Parmigiano evenly over oysters.Place baking sheet under broiler and cook until oysters are warm, bubbly and golden, 2½-3 minutes. Serve immediately.

Step 3

Make the festive mint ice block: The night before, find a small Bundt pan or other cake pan or a plastic container that fits comfortably in the punch bowl. Fill it nearly to the top with water, place a pretty sprig of mint in the water and freeze overnight. To release the ice, run the pan under water just before serving.Make the punch: Pour juice, rum, Curaçao, simple syrup and bitters into a punch bowl, and stir. Just before serving, add the ice block and Prosecco. Garnish with a few more mint leaves.