A Particular Escargot Butter Recipe...

[disp100]

Hey All

I am looking for a particular escargot butter recipe that calls for a type of liquor (probably Brandy among other ingredients and more importantly, cheese. Maybe a type of Brie or Langres. It isn't at all too cheesy tasting. I've had the dish at a place called Michels which is in the Colony Surf Hotel in Honolulu. I've asked, but the Chef is extremely reluctant to part with his secret. Thanks in advance for any and all help!

[Kitchen Witch]

2/3 cup crème fraîche
5 ounces small white or cremini mushrooms, trimmed and halved or quartered
1 1/2 tablespoons minced shallot
1 teaspoon minced garlic
1 (7-ounce) can imported medium escargots (18 to 24 snails), rinsed and drained
1 tablespoon finely chopped parsley or chervil
1 tablespoon finely chopped chives
1 teaspoon finely chopped tarragon
1 tablespoon unsalted butter

Simmer crème fraîche with mushrooms, shallot, garlic, and 1/4 teaspoon each of salt and pepper in a heavy medium saucepan, uncovered, stirring occasionally, until mushrooms are tender and sauce is thickened, about 10 minutes.
Reduce heat to low, then add snails, herbs, and butter and cook, stirring, until snails are heated through and butter is incorporated, 1 to 2 minutes. Season with salt and pepper. Serve in small ramekins.


Or


3 heads garlic
1/4 cup extra-virgin olive oil
1 bunch flat leaf parsley -- trimmed
salt
1/2 cup heavy cream
3/4 cup French chablis
freshly ground black pepper
1/2 cup escargot brine (juice from canned snails)
6 tablespoons butter
4 dozen canned snails (without their shells)

Preheat oven to 250F. Slice off the top of each head of garlic, exposing cloves, and slightly spread cloves apart. Place garlic in a small baking dish, drizzle with oil, then cover dish with aluminum foil. Bake until cloves have softened, about 2 hours.

Reserve 8 parsley sprigs for garnish, and blanch the rest in a pot of boiling salted water over high heat for 2 minutes. Drain and dry on paper towels, then finely chop and set aside.

Reserve 8 cloves roasted garlic in their skins for garnish, peel remaining cloves, and transfer to a blender or food processor. Add heavy cream and 2 tablespoons chablis and puree until smooth. Season to taste with salt and pepper, transfer to a small saucepan, cover, and warm gently over low heat.

Combine escargot brine and remaining chablis in a small saucepan and bring to a simmer over medium heat. Season to taste with salt and pepper and cook for 5 minutes. Add 2 tablespoons butter, stirring until melted, then remove from heat. Stir in chopped parsley, and cover pan to keep warm.

Melt remaining 4 tablespoons butter in a nonstick skillet over medium heat and saute snails until hot, 3-5 minutes. Divide parsley sauce between plates, then swirl garlic cream into each serving. Arrange snails in center of each plate and garnish with parsley sprigs and garlic cloves.



I?ve got recipes using red wine, Chardonnay, white wine, Champagne, etc. You may have to try to mix and match to get the results you want.

[disp100]

Thank you very much! I'll try these...which sort of cheese would you recommend to try first and about what amount? I tried a bit of the Brie the last time along with some brandy and it was really good, but isn't quite where I was hoping to be with this elusive recipe...

[Kitchen Witch]

You're welcomed!

As far as the measurements for the cheese - it's very hard for me to judge that one! I've never tasted it. There is a chance that the original recipe has a tablespoon of another wine or something added for that little bit of "something" that you are tasting. It could be as simple as an addition of a tablespoon of champagne. The cheese that you tasted could have been melted in creme fraiche or cream - we just don't know.