Indulge in a delectable culinary experience with escargot, the French delicacy known for its unique flavor and elegant presentation. Embark on a gastronomic journey as we present three distinct recipes to tantalize your taste buds.
1. **Escargot with Puff Pastry:** This classic preparation showcases tender escargot nestled in a golden-brown puff pastry shell. Experience the perfect harmony of flavors as the delicate escargot blends seamlessly with the buttery, flaky pastry.
2. **Escargot in Garlic Butter Sauce:** Embrace the simplicity of this recipe, where succulent escargot are bathed in a rich and aromatic garlic butter sauce. The intoxicating aroma of garlic, herbs, and butter will transport you to a French bistro, creating a memorable dining experience.
3. **Escargot Bourguignon:** Experience the epitome of French cuisine with this luxurious dish. Escargot are lovingly prepared in a velvety sauce made with red wine, beef broth, and a medley of aromatic vegetables. The result is a symphony of flavors that will leave you craving for more.
Whichever recipe you choose, these culinary creations will elevate any occasion, whether it's an intimate dinner party or a special celebration. So, gather your ingredients, prepare your palate, and embark on a delightful journey into the world of escargot. Bon appétit!
ESCARGOT IN PUFF PASTRY
Escargots in Puff Pastry
Provided by backwoodsmack
Categories Main Dish
Time 30m
Yield 1
Number Of Ingredients 20
Steps:
- In small sauté pan, heat the 90/10 olive oil blend on medium heat. Add the minced shallots, garlic and escargots, and toss for 30 seconds. Add Pernod and white wine carefully. Adjust seasonings with salt and pepper to taste. Add chopped parsley, remove from flame and cool. Reserve. In a food processor, add all the ingredients for garlic parsley butter except the butter, and beat until fine. Add sweet butter, and with salt and pepper to taste. Using a six-hole ceramic escargot casserole dish, place each snail in a hole, and spoon the escargot sauce ¼ way up each hole. Add enough parsley garlic butter to each hole to cover the snail, leaving at least 1/16-inch space at the top. Brush only the sides of the puff pastry dough with egg wash. Turn over onto casserole dish gently with egg wash side down and gently crimp edges to top of casserole dish to form a seal. Reserve in refrigerator until ready to cook. Preheat convection oven to 350. Gently brush entire top of puff pastry with egg wash and place in oven. Cook until pastry puffs and turns golden brown. Remove from oven and place casserole dish on a plate with small lemon wedge and sprig of fresh parsley. Serve with cocktail fork. NOTE: If you do not have a classic escargot ceramic dish, you may use a 4- or 6-ounce ramekin. Place all snails in the ramekin, add all the escargot butter, and cover with puff pastry. Get Texas Monthly.
Nutrition Facts : Calories 173 calories, Fat 11.16115 g, Carbohydrate 3.17375 g, Cholesterol 473.76 mg, Fiber 0.104999995231628 g, Protein 14.4939225 g, SaturatedFat 3.4758995 g, ServingSize 1 1 Serving (124g), Sodium 231.916322916667 mg, Sugar 3.06875000476837 g, TransFat 1.875595 g
ESCARGOTS IN A PASTRY DOME
Make and share this Escargots in a Pastry Dome recipe from Food.com.
Provided by KelBel
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Remove the escargots from the can and drain well. Put them in a large bowl, fill with cool water, and drain, then rinse again in cool water. Drain well and return to the bowl. Set aside.
- In a medium-size saucepan over medium heat, combine the wine, shallots, 1 tablespoon of the garlic, the thyme, bay leaves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
- Bring to a boil and let boil for 5 minutes. Remove the bay leaves and pour the mixture over the escargots and let stand at room temperature until completely cool.
- Drain off 1/2 cup of the wine mixture and reserve. Cover and refrigerate the escargots if not using immediately.
- Preheat the oven to 350 degrees F.
- With an electric mixer set on low speed, beat the butter until smooth in a small mixing bowl. Add the remaining 2 tablespoons garlic and the parsley and beat to mix.
- Add the reserved wine mixture and beat until incorporated. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper and beat to mix.
- Put 8 or 9 escargots in each of 8 (8-ounce) ramekins. Put 2 heaping tablespoons of the butter mixture over the escargots in each ramekin.
- Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg.
- Place the ramekins on a baking sheet and bake on the middle rack of the oven until the pastry is golden and puffed, 18 to 20 minutes.
- Remove from the oven and let cool slightly before serving.
Nutrition Facts : Calories 453.7, Fat 35.8, SaturatedFat 17.8, Cholesterol 101.2, Sodium 221.5, Carbohydrate 17.8, Fiber 0.7, Sugar 0.6, Protein 8.2
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
ESCARGOT WITH PUFF PASTRY
Steps:
- Heat oil and butter. Add shallot and garlic and saute 2 minutes. Add rosemary, thyme, nutmeg, salt and pepper. Simmer for 1 minute. Add snails and simmer for 30 minutes, stirring occasionally. Place 1 piece of snail in each of 4 escargots bowl cups. Top with butter-garlic mixture. Cut out 24 1- inch rounds of puff pastry and top each snail with 1 round. Bake at 400 degrees for 15-20 minutes, until pastry is puffed and lightly browned. Serves 4.
Tips:
- To easily remove the escargot from their shells, use a fork to gently pry them out.
- If you don't have puff pastry on hand, you can use phyllo dough or even crescent roll dough as a substitute.
- Be careful not to overcook the escargot, as they can become tough.
- Serve the escargot immediately after baking, while they are still hot and flaky.
- Garnish the escargot with fresh herbs, such as parsley or chives, for a pop of color and flavor.
Conclusion:
Escargot with puff pastry is a delicious and elegant appetizer that is sure to impress your guests. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both beginner and experienced cooks alike. Whether you are hosting a special occasion dinner or simply looking for a new and exciting way to enjoy escargot, this recipe is sure to become a favorite.
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