In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
Rinse escargot in a colander in order
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.
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
rowned.
Stir in the escargot, and season with sage and
Rinse and drain escargot; pat dry.
Wipe mushrooms and remove stems.
Chop stems fine.
Place mushroom caps on a baking sheet; place escargot in caps.
tuff each cap with the escargot. Some caps will be able
75 degrees.
Stuff one escargot into each mushroom cap.
Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.
0 minutes.
Stir in escargot, reserved liquid, chives, parsley and
Combine mushrooms, onion, chicken stock and simmer 20 minutes.
In another pot, melt 4 Tbs butter at medium heat, stir in flour.
Add milk and cream, cook stirring constantly until thickened and smooth.
Add salt and pepper to taste.
Stir mushroom-chicken stock mixture into sauce.
Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
Add to soup with wine.
its.
Measure in your simple syrup. I like about 1
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
wo tablespoons butter and add escargot, garlic, parsley and green onion
/4 cup of the simple sugar syrup in a food
punch bowl. Add the simple syrup, pomegranate juice, and cranberry
erve.
To make Vanilla Simple Syrup:
In a small
Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
Simple Syrup:
In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.