Redlioninnescargotbutter Food

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RED LION INN ESCARGOT BUTTER



Red Lion Inn Escargot Butter image

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

1/2 cup butter (softened)
2 teaspoons garlic
2 teaspoons onions
2 teaspoons parsley
2 teaspoons shallots
1 teaspoon lemon juice
2 teaspoons garlic powder
black pepper (to taste)
1 pinch cayenne pepper
1 tablespoon white wine

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 APPLE PIE



Red Lion Inn Apple Pie image

This was a requested recipe from an old Bon Appetit magazine. A marvelous apple pie with almonds and raisins in a crumb top.

Provided by Bren in LR

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb puff pastry
3 large tart apples, peeled and thinly sliced (red apples)
1 cup water
3/4 cup sugar
2 tablespoons cornstarch dissolved in 1/4 c water
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
3/4 cup graham cracker crumbs
1/2 cup butter, room temperature
6 tablespoons dark raisins
1/4 cup blanched sliced almonds
2 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon nutmeg

Steps:

  • Grease 10-inch pie plate. Roll puff pastry dough 1/8 inch thick and fit into plate, cutting off excess with knife. Arrange apples over pastry.
  • Place rack in middle of oven and preheat to 400*F.
  • Combine water and sugar in small saucepan and bring to a boil over medium heat, stirring until sugar dissolves, then boil 10 minutes without stirring.
  • Add dissolved cornstarch and stir constantly until thickened. Set aside for 15 minutes then stir in lemon juice and vanilla.
  • Pour over apples.
  • Thoroughly combine crumbs, butter, raisins and almonds. Mix in remaining ingredients and sprinkle evenly over apples.
  • Bake 15 minutes; cover with foil and bake 30 minutes longer. Serve warm.

Nutrition Facts : Calories 457.9, Fat 24.7, SaturatedFat 10.3, Cholesterol 30.5, Sodium 212.5, Carbohydrate 58.5, Fiber 3.3, Sugar 37.4, Protein 3.8

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER



Fiddlehead Ferns With Escargot Butter image

This is a great way to prepare those delightful fiddlehead ferns that are picked in the spring. If you prefer your fiddleheads softer, boil them for a longer time. The time listed in the recipe leaves the fiddleheads crunchy. Very yummy!!!

Provided by BirdyBaker

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fiddlehead, ferns
salt
3 tablespoons unsalted butter, at room Temperature
1 garlic clove, minced
1 tablespoon shallot, minced
3 tablespoons parsley, minced
3 drops fresh lemon juice
salt (to taste)
pepper (to taste)
cayenne pepper (to taste)

Steps:

  • Wash fiddleheads and remove skins; trim off the ends.
  • If using fresh fiddleheads, cook in 4 quart rapidly.
  • boiling, salted water for 20 seconds. Refresh under.
  • cold water and drain.
  • To prepare escargot butter, cream butter and gradually.
  • whisk in remaining ingredients. (Recipe can be.
  • prepared ahead to this stage.) Just before serving,.
  • melt escargot butter in a large frying pan over high.
  • heat. Add ferns, either cooked or canned (drained, if.
  • canned) and saute for 1 to 2 minutes, or until.
  • thoroughly heated.

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