Escargot with Garlic Brandy Butter and Sourdough Semolina Bread

by Michelle on December 27, 2010

It seems like forever since I last posted but it’s only been two days! But whenever there’s a big holiday, I always seem to lose a day or two. I had so much fun this year with Christmas, but I am exhausted….totally exhausted. But I still have New Years to prepare for but that will be a piece of cake. Mr. Tastebuds is cooking New Years Eve dinner and I will make appetizers for the football games on New Years Day.

We enjoy appetizers but being they’re small servings don’t think you can eat as many as you want. Usually three appetizers is all we can handle and we are stuffed! Escargot, although a very elegant appetizer, is very easy to make, but you do need the correct ingredients. I like to serve escargot in the shell and if you’re careful and don’t break the shells, you can reuse them over and over. Please see “How to Wash and Care for Escargot Shells” below. I’ve used the same shells for over 25 years now and just carefully wash, dry and store in an container until I need them again. However, I was careless once and dropped a shell and it shattered when it hit the tile floor, so handle them with care! But you can just buy Escargot Shells, if you’re in need.

Escargot should always be served with some kind of bread to soak up the yummy garlic butter so I made Sourdough Semolina Bread. I dearly love Semolina Bread and have finally perfected my own recipe. Of course I don’t like to brag…but dang this bread is delicious!   I served the Escargot and Semolina Bread with a bottle of Muscadet Sevre et Maine Sur Lie which has a citrusy flavor which was excellent with the yummy Garlic Brandy Butter! 

Escargot with Garlic Brandy Butter
Recipe developed by BigBlackDog

12 (1 can) Escargot
12 Escargot Shells **See NOTE
1/2 c. butter, room temperature
4 garlic cloves, minced
1-2 tsp brandy (I’ve also used Grand Marnier which is soooooo good or Cognac works too!)

1. Stuff 1 snail into each shell.
2. In a small bowl mix butter with minced garlic and brandy.
3. Smear a generous amount of the butter/brandy mix on top of each snail as it sits in the shell. You should not have any butter leftover, so just keep adding more butter until it is gone.
4. Place the shells in the baking dish with the snail pointing up.
5. Bake at 400 degree for about 5 minutes or until all the butter has melted.
6. Serve hot with some wonderful bread. Enjoy!

**NOTE: Do not throw out the Escargot Shells, you can reuse them. We’ve had the same shells for over 25 years and I’ve used them dozens of times. You can just buy Escargot Shells, separately if you need them.

How to Wash and Care for Escargot Shells: Rinse each shell under hot water. Place all the shells in the large bowl and fill the bowl with hot, soapy water. Make sure all the shells are submerged under the water. Leave the shells in the water until the water has cooled. Drain the shells. The shells are somewhat fragile and will break, be careful that you handle them gently. Again fill the bowl up with hot, soapy water, making sure all the shells are under the water. Let the water cool. Drain the shells. Under running water, rinse each shell. Place shells in the bowl and fill bowl with hot water. When water is cool, remove each shell and shake it to remove any remaining water. Place shells in a large colander, making sure the shell opening is facing downward and let thoroughly dry. It can take up to 2 days for the shells to thoroughly dry. Shake each shell individually to make sure all water has evaporated and the shell is thoroughly dried. Store in a plastic, tupperware-like container with the lid.

Sourdough Semolina Bread
Recipe developed by BigBlackDog

1 1/2 c. Semolina Flour
1 5/8 c. Unbleached White Flour
1 1/4 c. water, tepid
2 tsp salt
1/2 c. sourdough starter (If you don’t have any sourdough starter, you can just skip it)
1 pkg yeast or 1/2 oz fresh yeast
1 tsp honey
Sesame Seeds, for sprinkling on top
1 egg
Dash of water
1/2 TBL Olive Oil

1. In the bowl of your stand mixer, dissolve yeast in 1/2 c water and honey.
2. When the yeast has dissolved, with the mixer running gradually add the flours.
3. With the mixer running add the sourdough starter, salt and the remaining water.
4. In a large bowl add the Olive Oil in the bottom. Dip a paper towel in the oil and swish it around the sides of the bowl.
5. When the dough is completely mixed, remove the dough, knead it into a smooth ball and place it in the bowl. Then turn the ball of dough upside down making sure that all sides of the dough are covered with oil.
6. Cover the bowl with a plastic bag or towel and let rise at least 1 1/2 hours or until doubled.

7. Remove the dough and divide into 2 equal portions.
8. Form baguettes and let rise until doubled.

9. Mix egg with dash of water and brush baguette with egg wash. Sprinkle with the sesame seeds and again brush with the egg wash.
10. With a sharp knife, slash the dough to form a uniform design.
11. Bake at 350 degrees for about 35 minutes or until the internal temperature is 202-205 degrees.
12. Remove to a rack and let cool before cutting.

AllRightsReserved@BigBlackDog

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Comments

  • zerrin December 27, 2010 at 3:49 pm

    Never had escargot before but these look gorgeous! I’m definitely curious about how they taste. And that semolina bread sounds outstanding!

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  • tasteofbeirut December 28, 2010 at 4:42 pm

    Wonderful ! I almost feel like eating escargots looking at this appetizing photo; I am taking note of your bread, love anything with semolina in it.

  • teresa December 28, 2010 at 5:04 pm

    i’ve never tried escargots, but i’d love to! they are so pretty!

  • Grilled Cheetos Sandwich December 29, 2010 at 3:05 am

    […] prefer to make the Cheetos Sandwich with homemade Semolina Bread and Provolone cheese. But Mr. Tastebuds like his with Whole Wheat, Mozzarella and tomato. You can […]

  • Jersey Girl Cooks December 30, 2010 at 4:38 pm

    This is my kind of appetizer. I have never cooked escargo and am alittle intimidated by it1

  • Mary J January 2, 2011 at 3:01 am

    All of it looks yummy. Will have to try your bread soon. Thanks for posting.

  • Guff January 2, 2011 at 8:25 am

    Now I know what you do with all the slugs in your garden. The sourdough semolina looks great, and I love your proofing bowl.

  • Elwood January 2, 2011 at 8:43 am

    As usual, what a great post. The escargot looks yummy and I love any kind of sourdough bread. I’ve been a little remiss at posting, but hope to get back in the groove for the new year!

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