Posts Tagged ‘Food and Memory’

A Memorial Spread

Monday, June 29th, 2020

I just realized that I haven’t posted anything here this month … so here is a quick recipe from my next cookbook, Pot Luck. The book will share essays and recipes I have created over many years, as well as a few new recipes (because I keep coming up with new ideas!).

This particular recipe is new to me, but it goes with an older story. It was inspired by my late neighbor Harrison Parker. Harry was a larger-then-life figure with a heart of gold and a wealth of arcane knowledge at his fingertips. He was the official historian of my town, Hawley, Massachusetts, and he was active in local politics. He died 20 years ago, but he was so famous in our county that people still ask me whether I knew him.

My book includes an essay I wrote after his death that highlights many of his contributions to our community and to our immediate neighborhood. It also mentions one of Harry’s less endearing habits (one to which all of his neighbors were accustomed!).

Harrison was inclined to show up at our houses just as we were sitting down to cocktails in the evening. He would happily sit down, request a drink, and share the news of the day. He almost always stayed through dinner.

Harry didn’t want to take complete advantage of his hosts so he frequently brought a small appetizer as an offering … either a chunk of cheese or a tin of smoked oysters. He loved to construct little cocktail sandwiches of crackers, cheese, and oysters.

His sandwiches aren’t really a recipe … so a couple of weeks ago I created a smoked oyster spread in his honor. I’m sure Harry would have loved this spread if he had had a chance to taste it!

I will soon be sending a video in which I make this recipe to my friends at Mass Appeal. I’ll add the video to this post after it airs.

Smoked Oyster Spread à la Harry

Ingredients:

1 8-ounce package of cream cheese at room temperature (leave it out for at least a couple of hours so it really softens)
1 can (3 ounces) smoked oysters, coarsely chopped
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
a bit of the oil in which the oysters are packed
1 tablespoon chopped chives

Instructions:

Place the cream cheese in a bowl, and mash it well. Add the other ingredients in order. Serve with celery or buttery crackers. Makes about 1 cup.

Making a spread is serious business! Thanks to Peter Beck for taking the photos for this post.