Best 4 Escargot Truffle Mini Bites Recipes
Escargot truffle mini bites are a delightful culinary creation that offer a unique and luxurious dining experience. These bite-sized treats have a rich history dating back to ancient times and have become a staple in French cuisine. They combine the delicate flavor of snails with the earthy notes of truffle, resulting in a symphony of flavors that tantalize the taste buds. Whether you are hosting a special occasion or simply looking to indulge in a gourmet snack, escargot truffle mini bites are sure to impress and leave you craving more.
Let's cook with our recipes!
FUDGY TRUFFLE BITES
Steps:
- Preheat the oven to 350 degrees F.
- Slice truffles in half and set aside.
- Place fillo shells on a baking sheet. Place half a truffle in each fillo shell with the cut-side down.
- Bake in the oven until truffles are hot and have softened, about 8 minutes.
- Immediately press a raspberry into the gooey chocolate center of each shell.
- Allow to cool slightly. Enjoy!
Nutrition Facts : Calories 100, Fat 4.5 grams, Sodium 52 milligrams, Carbohydrate 15.5 grams, Protein 1.5 grams, Sugar 7.5 grams
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 VOL-AU-VENT. GARLIC BUTTER SNAILS IN MINI VOL-AU-VENTS
Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.)
Provided by French Tart
Categories Belgian
Time 30m
Yield 24 Escargots Vol-au-Vents, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.
- Add the parsley, chives, shallots, pepper, lemon juice, and Pernod or Pastis and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter.
- Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish.).
- Preheat the oven to 450°F (230°C). With a small 1/4 inch round biscuit/cookie cutter, cut 24 rounds from the puff pastry and then run a knife around inside the pastry disc leaving a narrow rim - this will be your lid later!. Arrange the puff pastry rounds on the baking sheet. Bake them for 15 to 20 minutes or until the pastry is golden brown and well risen. Remove from the oven and let them cool slightly.Remove the inner pre-scored "lid" and hollow out the middle a little to make a hole for the snail and butter later!
- If using ready-made vol-au-vent cases, arrange them on a well greased baking tray and add the snails as below now.
- Place or gently push a snail in to each of the cooked vol-au-vent cases and top with garlic butter, the butter can be piped or spooned over the snails - if desired, transfer it to a pastry bag without a tip or with a large plain tip. Re-heat them in a pre-heated oven, 450°F (230°C), for about 2 to 5 minutes on a LOW shelf, and keep checking that the pastry is not browning too quickly - what you are looking for is BUBBLING melted butter and NOT burnt pastry!
- Remove them as soon as the butter has melted and serve straight away with a shot of Pastis and lots of paper napkins! (If you have any lids, top the buttered snails with a little pastry lid.).
Nutrition Facts : Calories 208.7, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 585.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.1, Protein 0.5
BAKED ESCARGOT
Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!
Provided by Linda klopatek
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
- Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
- Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g
Tips:
- Use fresh escargot: Fresh escargot have a milder flavor and more tender texture than canned or frozen escargot.
- Clean the escargot thoroughly: Rinse the escargot under cold water and remove any dirt or debris from the shells. You can also use a small brush to clean the shells more thoroughly.
- Cook the escargot properly: Escargot can be cooked in a variety of ways, but the most popular method is to boil them in a flavorful broth. Be careful not to overcook the escargot, as this will make them tough and rubbery.
- Use high-quality butter: Butter is a key ingredient in many escargot recipes, so it's important to use a high-quality butter that has a rich, creamy flavor.
- Season the escargot to taste: Escargot can be seasoned with a variety of herbs and spices. Some popular options include garlic, parsley, thyme, and salt and pepper.
- Serve the escargot with a dipping sauce: Escargot is often served with a dipping sauce, such as a garlic butter sauce or a white wine sauce.
Conclusion:
Escargot is a delicious and unique dish that can be enjoyed as an appetizer or main course. By following the tips above, you can make sure that your escargot is cooked perfectly and has a delicious flavor. So next time you're looking for a new and exciting dish to try, give escargot a try!
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