Escargot Appetizer

12-24 large snails and shells
1 Lemon

Butter Sauce:
(IMPORTANT Note: Make sauce the night before and refrigerate)

mix all of the following ingredients until well blended

1/2 cup butter, softened
1 teaspoon shallots, minced
4 cloves garlic, minced
1/2 teaspoon salt

Making the dish:

Preheat oven to 400 degrees

Take your 12 to 24 large snails out of their shells – rinse well, and drain. Drizzle with juice of the lemon. Put 1/2 tsp. of the butter mixture into the snail shells. Put snail back in its shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out. Add another 1/2 tsp. of the butter on top of the snails.

Bake in oven for about 10 – 15 minutes, or until butter is completely melted and bubbly.

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Delish’ Stuffed Mushrooms

40-50 large cap mushrooms (baby portabella work great)
1/2 c grated Romano cheese
3/4 c dry seasoned bread crumbs
1/2 c minced shallots
2 cloves garlic, finely minced
3 T. parsley, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp oregano
3/4 c full flavor olive oil

Wash mushrooms. Remove stems and finely chop and mix with all ingredients except mushrooms and oil. Stuff caps. Spread 1/4 cup of oil into baking pan; arrange mushrooms in pan. Pour remaining oil over each one. Bake at 350F for 30 minutes. Place under broiler for 2-3 minutes to brown the tops.

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Champagne Punch

ice cubes
juice from 12 lemons
Sugar to taste
16 ounces brandy
8 ounces curacao
16 ounces soda water
2 bottles champagne
Fruit slices

Chill all ingredients. Place ice cubes in punch bowls. Mix lemon juice with sugar to taste. Pour into punchbowl with brandy and curacao. Let chill. Add soda water and champagne just before serving. Float fruit slices in the bowl.

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Champagne Cocktail

1/2 teaspoon sugar
1 dash Angostura bitters
4 ounces iced champagne
Lemon peel

Stir sugar and bitters in bottom of a chilled champagne flute. Pour in champagne. Garnish with a lemon peel twist.

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Cranberry and Pear Sparkle

(Non-alcoholic)

6tbsp pear juice concentrate
1¾pt sparkling water
1¾pt cranberry juice
1 medium pear, cut into ½ inch pieces
sprigs of fresh mint

1.Mix the pear concentrate with the sparkling water.

2.Add the cranberry juice and chill well.

3.Just before serving, add the chopped pear, and garnish with fresh mint leaves.

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Featured Holiday – New Years

NEW YEAR’S DAY - is celebrated on January 1st. It was not always celebrated on this day…or even in the month of January. Up until the time of Julius Caesar, the Romans celebrated the new year in March. Caesar decided to change the Roman New Year’s Day to January 1st in honor of Janus (a Roman god). Janus was always described as having two faces – One looking back to the past, and one looking forward to the future. Constantine took over the Roman empire and excepted Christianity. He decided to keep New Year’s Day on January 1st, but he turned it into a day of fasting and prayer instead of maintaining the usual “party” day. Not everyone agreed with the first day of January as New Year’s Day. In 1582 Great Britain and the British Colonies in America still observed the month of March for the beginning of the new year. It wasn’t until 1752 that Great Britain and it’s Colonies embraced the new Gregorian calendar. That is when January 1st became more widely accepted as the “official” New Year’s Day. There are still countries that do not embrace this as the beginning of a new year. They are mostly countries that still use the Julian calendar.

HAPPY NEW YEAR!

New Years Eve Party Recipes:

BRUCHETTA

10 plum tomatoes diced
3 cloves minced garlic
3/4 cup chopped fresh basil leaves
1 teaspoon fresh lemon juice
1/3 cup olive oil
Salt and pepper to taste
French or Italian bread slices

In a medium bowl, mix all ingredients except bread; set aside. Toast slices of French or Italian bread. Serve tomato mixture, room temperature in a bowl with a spoon and lots of toasted bread slices. ENJOY!

Champagne Fruit Punch

Ice Blocks
24 ounces pineapple juice
2 T. lime juice
One bottle champagne
1 quart lemon, pineapple, or other flavored sherbet

Chill all ingredients. Place ice blocks in bowl. Add juices to bowl. Stir in champagne and scoops of sherbet just before serving.

You can find more here.

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