Black Forest Escargot Soup Recipes

Steps:

• Beurre Manie: Combine butter and flour in a small bowl and blend well.
• Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
• Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
• Pour in wine, broths and creme fraiche, simmer 20 minutes.
• Stir in escargot, reserved liquid, chives, parsley and aniseed.
• Pinch off bits of Beurre Manie and whisk into soup, one at a time.
• Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
• Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

Steps:

• Make the rich simple syrup: Add the water and sugar to a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 minutes, until the sugar is fully dissolved. Transfer to a glass jar and let cool. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add the grenadine, blue curacao, rich simple syrup, gin, and lemon juice to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously for 30 seconds, until combined.
• Carefully light the bunch of thyme on fire with a kitchen torch. Blow out the flame and invert a highball glass over the thyme to capture the smoke. Let sit for 30 seconds.
• Fill the glass with the remaining ½ cup ice, strain the cocktail into the glass, and garnish with the remaining 2 sprigs of thyme and the pink peppercorns.
• Enjoy!

Steps:

• 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.

Steps:

• Place dried mushrooms in a bowl; pour boiling water over. Let stand until mushrooms are softened, about 15 minutes.
• Drain, reserving liquid. Slice mushrooms, discarding tough stems from the shiitakes.
• Spray a large saucepan with cooking spray; heat over medium heat until hot. Saute onions until tender, about 5 minutes.
• Add sliced dried mushrooms, reserved liquid and broth; heat to boiling.
• Reduce heat and simmer, covered for 20 minutes, adding cremini mushrooms in the last 10 minutes.
• Season to taste with salt and pepper.

Steps:

• Line a 9" x 13" cake pan with parchment paper; set aside.
• In a bowl, beat the softened butter with sugar until fluffy.
• Sift the flour and cocoa over the top; stir until combined.
• Press into the prepared pan.
• Bake in the centre of a 350 degree F oven until firm, about 15 minutes.
• Let cool in the pan on a rack.
• Spread the cooled base with the sour cherry jam.
• Whisk together the 1/2 cup of flour, 1/3 cup of sugar and 2 tablespoons cocoa powder.
• Cut in the cold butter until crumbly.
• Sprinkle over the jam.
• Bake in the centre of the oven, again at 350 degrees F, until firm to the touch, about 30 minutes.
• Let cool in the pan on a rack.
• Dust with icing sugar.

Steps:

• Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
• In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce.
• In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.