More from our Ones To Watch: Cielo's Benjamin Love

Throughout the month, we will be giving you more from our Ones To Watch. Up first, Cielo sous chef Benjamin Love shares his recipe for Kumamoto Oysters With Apple Gelée just in time for apple season. Stop by Extra Sauce throughout October for recipes, suggestions and tips from the rest of our Ones To Watch! Kumamoto Oysters With Apple Gelée Courtesy of Cielo's Benjamin Love 2 leaves gelatin 1 Tbs. fresh lime juice 1 pinch ascorbic acid powder (Vitamin C crystals) 4 Granny Smith apples, quartered, stems and seeds removed 3 sprigs fresh mint (I dig chocolate mint) 1 Tbs. Champagne  24 Kumamoto Oysters, scrubbed well • Bloom the gelatin in water. (To bloom the gelatin, sprinkle the powdered gelatin into the water and let it sit for 3 to 5 minutes. When the mixture is heated, the gelatin should dissolve evenly.) Squeeze out excess water. • Put lime juice in a small bowl. Add the Vitamin C crystals. Stir to dissolve. • Run apples and mint leaves through a juicer into bowl of lime and Vitamin C crystals. • Skim foam from juice. • Place gelatin in a small bowl over a pot of simmering water. • Moisten the gelatin with a few tablespoons of the apple juice. • Gently heat gelatin until completely dissolved. • Pour through a fine strainer into remaining juice. • Refrigerate until set, about 3 hours (this will be a loose gel). • Stir Champagne into apple gelée. • Open the oysters; pour off excess liquid. Make sure oysters are clear of bits of shell. • Spoon a small amount of gelée over each oyster in its shell. It should spread and envelop the oyster in translucent green. • Serve immediately.

Photo by Greg Rannells