I met Karen at a food writer dinner earlier this year and now, lucky me, we’re friends. When she offered to profile The Wicked Oyster, I jumped on the opportunity to share the Cape Cod gem with all of you. This place is wonderful, kind of like Karen’s site, Gourmet Recipes for One. Karen’s easy granola recipe, inspired by The Wicked Oyster, would make a perfect gift for a new Mom, a housewarming or those holidays that, despite tropical hurricanes, are just around the corner. -Maggie
Oftentimes when I have a really great experience somewhere, I hesitate to go back. I want to cherish the experience and the way it has come to rest in my memory, untouched and unedited, and leave it alone. And for me, one of those experiences was at The Wicked Oyster in Wellfleet on Cape Cod.
The first time I went to The Wicked Oyster I was with friends. We were on our way home from a weekend at the beach, tanned and well-rested. We were sad to be leaving the Cape and all the memories we had made that weekend. My friends had recommended going there on our way home as a perfect way to end our weekend and they were right. Our dinner, which started with an addicting dish of whole roasted garlic cloves and good, crusty bread for dipping instantly left us wanting more. A crisp wedge of iceberg draped in a thick, creamy blue cheese dressing, covered with thick pieces of bacon followed, and was so delicious that I could have eaten just that for dinner. Seared scallops served over corn risotto and pan-roasted haddock in a light cream broth with leeks and littlenecks soon followed as well, and were as mouth-watering as each of the courses that came before them. We lingered over coffee, hanging onto every last of morsel of our dinner and our summer weekend together.
On a recent trip back to Wellfleet, I decided to tempt fate and try The Wicked Oyster for breakfast, hoping that it wouldn’t taint my sun-drenched memories from my time before. The old-fashioned screen door led me inside to an interior much different from the intimate, dimly-lit ambience you find here at night. Vases of freshly picked sunflowers were scattered around the interior, adding a warm burst of yellow to their chosen spaces. I grabbed a seat at an antique wooden table and quickly began sipping a cup of freshly brewed coffee. The menu had a wide variety of egg dishes from omelets (with plenty of locally-sourced produce as add-ins) to eggs benedict as well as buttermilk pancakes with fresh blueberries and homemade granola. It was a cool, damp morning and I was longing for something warm and comforting so I decided on brioche french toast, something I love but rarely eat. Four thick-cut slices of homemade brioche arrived on a simple white plate, adorned with only butter and maple syrup, which was all it needed. Every buttery bite melted in my mouth. It was simple and perfect, just as it had been before.
Inspired by the simplicity of their menu, I decided to make a batch of homemade granola when I got home. It’s really quick to make and if you’ve never made it from scratch, you might be surprised at how easy it is. My favorite way to eat it is sprinkled over thick Greek-style yogurt, with or without fresh fruit, and this is my favorite recipe:
You can add in anything you like to this basic recipe such as almonds, walnuts or seeds (mix in with the oats and toast them all together) or add in your favorite dried fruit (raisins, cranberries, apricots or cherries) to the finished, cooled granola.
- 2 cups old-fashioned oats
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 cup plus 1 tablespoon honey
1. Preheat oven to 300 °F.
2. In a medium bowl combine oats, cinnamon and salt.
3. In a small saucepan, heat butter and honey over medium heat and cook just until butter has melted. Pour over oat mixture and coat well.
4. Pour granola out onto a baking sheet (leaving it slightly chunky on the baking sheet allows for bigger chunks of granola to form). Bake for 20-25 minutes, until mixture is golden brown. Cool to room temperature and store in an airtight container for up to 1 week.
Makes approximately 2 cups.
What dining experiences have special memories for you?
All photos by Karen Covey.
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