Oysters Rocafella

• 2 teaspoons sugar
• 2 teaspoons water
• 1/2 cup Champagne or sparkling wine
• 1/4 cup fresh grapefruit juice
• 2 teaspoons fresh lemon juice
• 1/4 cup Champagne vinegar
• 1 small shallot, minced
• Freshly ground pepper
• 2 dozen bluepoint or other East Coast oysters, shucked on the half shell
• Crushed ice and coarse salt, for serving
• 1 tablespoon dried egg-white powder (see Note)
• 1 to 2 bunches of Champagne grapes or small seedless red grapes, frozen until solid, halved if large

1. In a microwave-safe cup, combine the sugar and water.
2. Cook at high power for 20 seconds.
3. Stir until the sugar dissolves, then let cool.
4. In a small stainless steel bowl, combine the sugar syrup, Champagne and citrus juices.
5. Set the bowl over a larger bowl of ice and keep cold.
6. In another small bowl, combine the vinegar and shallot and season with pepper.
7. Arrange the shucked oysters on a bed of crushed ice and coarse salt.
8. Add the egg-white powder to the Champagne-citrus juice mixture and beat with a handheld mixer or immersion blender until thick and frothy.
9. Spoon a little of the vinegar-shallot mixture over the oysters and a little of the Champagne froth on top.
10. Garnish with the frozen Champagne grapes and serve right away.

sugar, water, sparkling wine, fresh grapefruit juice, lemon juice, vinegar, shallot, freshly ground pepper, bluepoint, coarse salt, eggwhite powder, bunches of champagne

Taken from www.foodandwine.com/recipes/oysters-rocafella (may not work)