Best Red Lion Inn Escargot Butter Recipes
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
RED LION INN ESCARGOT BUTTER
The Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Cookbook. Makes 1/2 cup. ZWT REGION: USA.
Provided by kiwidutch
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Put all ingredients into a small bowl and blitz until minced with a stick blender, making certain everything is well mixed.
- Store in an airtight container for up to 3 days in the fridge or 1 week in the freezer.
Nutrition Facts : Calories 1725.6, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1318.8, Carbohydrate 17.6, Fiber 1.8, Sugar 4.1, Protein 5.2
RED LION INN LEMON BREAD
Taken from the Red Lion Inn cookbook: " The Red Lion Inn's Lemon Bread is justifiably renowned. At lunch and dinner it's wrapped in a napkin and served in a basket along with the yeast rolls, offering a sweet alternative to traditional dinner rolls." It's fabulous.
Provided by MindiLouWho
Categories Quick Breads
Time 1h
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease two loaf pans.
- In large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.
- Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk. Mix until very well blended.
- Pour the batter into the prepared loaf pans. Bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
- Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
- Bake 10 minutes.
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