Buttered Crumb Escargot in Wine Cheese Sauce Recipe

Through the years we have had these at other traditional Christmas Eve homes and on cruises. My husband adores Escargot, I had no idea how easy they were. The one suggestion he gave me it that he loved the sauce a little thicker, we added some buttered bread crumbs to the top and perfection was born!


2 cans escargot drained and rinsed
1 stick butter
2 medium cloves garlic
1 tablespoon minced parsley
1/2 teaspoon sea salt
white wine Chablis or Pinot Grigio
Escargot shells or dishes with round wells to hold the snails

Havarti cheese or muenster cheese
Italian flavored bread crumbs or crushed butter cracker crumbs mixed with a dab of melted butter for the topping
garlic powder

Heat oven to 450 degrees.

In a small saucepan place 2 tablespoons white wine and 1/2 stick butter in it, melt the butter, add the snails and place on low heat  and prepare the dish below.


In the meantime in a food processor add the other half stick butter, 3 tablespoons white wine,  parsley and garlic and pulse until smooth.


Put the size of a dime spoonful of butter compound in each well. Place snail on top.


 

 

 Cover each snail with a thin piece of cheese. Sprinkle with buttered crumbs and a little garlic powder. Pour a little more white wine in the dish not touching the topping (or use chicken broth if you prefer no wine) just to let them keep from drying out.



  Bake in the oven for 7 to 9 minutes until browned and bubbling. Serve with garlic toasts points garlic rolls.

+claudia lamascolo author

Merry Christmas From The Familia

Yes, I did make them try to get into the spirit of Christmas. Every year it's the same fight. they hate their costumes but  this sure put a smile on everyone face that walks in the door. My Regina is only 8 months old she really can be pretty miserable when she wants to be, she was named after the Once upon a time series Regina and truly can be "The Evil Queen.

Catrina is  a little over 8 years old now and is 
as loveable as a cat can be.

Then below is our beloved Fonzo! He is not a happy cat either in his Christmas garb!


I think he was saying he is being humiliated!



Make sure you have one eye open while your sleeping.... hee hee
and you thought I was getting better..



Sometimes she does cooperate but had some
 pretty sarcastic tones!


I think she wants a pity party!


Now for my mad escape no one is looking!
Leave me alone or the penquin gets it!


My son @ +Curt Iffert his finance @ Jennifer Carman,
my hubby Nemo Lamascolo, (myself)
and my son Chad Iffert wishing you the seasons best!

Wishing you all a very Merry Christmas with health and happiness throughout the New Year ahead....
Thanks for being part of @What's Cookin' Italian Style Cuisine and for all your support through the years.



Recipe Menu Links:

Christmas Holiday Recipes
Italian Christmas Recipes
Antipasto Tray Recipe
Fish Recipes

Homemade Italian Panettone Bread Recipe

Panettone is a type of sweet bread loaf originally from Milan, usually prepared and enjoyed for Christmas and New Year in Italy. At just about all specialty food stores, as well as a good number of regular supermarkets, you're going to find elegant boxes of this kind of bread during the Holiday season. Even using this leftover in French toast or a strata recipes links below, it is sure to please the family with a memorable experience.
Panettone Bread Recipe

12 eggs
1 3/4 cups sugar
1 3/4 cups oil
A pinch of salt
1 tablespoon brandy
about 1 cup raisins and/or candied fruit (optional )
3 lemons zest
2 oranges zest
2 envelopes of dry traditional yeast, mixed with 2 cups of warm water and 3 tablespoons sugar
Flour, as much as needed [about 6 1/2 to 8 1/2 cups]

For egg wash
2 egg yolks beaten with 2 tablespoons water

Mix yeast in warm water to dissolve (luke warm to touch) then add 3 tablespoons sugar to this, stirring together. Beat eggs and rest of sugar together. Add all the rest of the ingredients adding the flour a little at a time to make a soft dough adding the, zests then raisins or fruit last. Knead the dough until smooth. Let rise in a warm spot for two hours. Punch down rise again for another hour after placing small portions or balls of the dough into your prepared loaf pans or other lined style pans with parchment or greased pans. Bake at 325 degree oven and brushing the tops with beaten egg yolks bake until light browned on top. Place on wire racks to cool.

I love to use any leftovers for  Italian style French toast or egg strata
+claudia lamascolo author

Antipasto for Christmas Day Recipe Italiano

An Italian Antipasto is always the best appetizer and starter before a big Holiday meal. Check out the many variations you can add to this platter. Underneath are fancy greens but you can use any kind of lettuce you prefer although out favorite is romaine and arugula mixed. Top the lettuce with the best grade of meats and cheeses. The only thing that would be missing here would be
 an Italian appetite!

Lettuce line your antipasto tray with any kind of lettuce you like. Suggestions would be fancy greens, ,romaine,  mixed greens, iceberg.
Artichokes baby hearts drained
Green, black cured or kalamata olives
Tuna packed in olive oil
Gorgonzola cheese
Extra sharp provolone chunks
Fresh Mozzarella chunks
Sliced plum tomatoes
Celery sticks
Bean salad
Garbanzo beans
Hearts of Palm chunks
Mortadella
Genoa Salami
Pepperoni
Cherry Peppers stuffed
Roasted Peppers
Sopressata Capicola
Prosciutto
Stuffed deviled eggs
Shrimp
Stuffed Mushrooms

Line the plate with your greens and in rows layer any of the above suggestions. I drizzle the whole platter when filled with a homemade olive oil and vinegar dressing. Just a basic.

1/4 cup olive oil
2 tablespoon vinegar or balsamic
1/4 teaspoon oregano, minced garlic, red pepper flakes, dried basil, dried parsley, rosemary
salt, pepper to taste

Mix in a small bowl drizzle over the top.

Serve with hot crusty Italian bread.  Click here for a great recipe...  Ciabatta bread.

Seafood Marinara Sauce Medley with Angel Hair Pasta Recipe

 

One of my favorite dishes anytime of the year. I tend to make more red sauce in the cooler months. Mom always threw in whatever seafood was on sale, through the years I adapted this one to my tastes. Hope you like it too. Below you will find a link to Grandma's marinara sauce. Of course you can always buy it. Make sure you get fresh seafood for this dish and use extra large shrimps!
 

1 cup or more shredded Lobster or crab meat
2 pounds extra large cleaned shrimp (approximately 6 per person is what I make)
Marinara fresh plum tomato sauce or store bought
Angela hair cooked al dente to package instructions in salt water I also like to get the fresh in the dairy case for this recipe not the dry one.
fresh chopped parsley and fresh chopped basil
olive oil
minced garlic
Chablis white wine
Sauté the garlic in 3 tablespoons olive oil around 2 minutes add 4 tablespoon white wine. Remove from the stove. Add the cleaned seafood and place into the fry pan. Coating with the garlic and olive oil. Cook until shrimp turns pink, around sauté on high around 5 minutes.  Set aside.

Make the sauce or buy marinara sauce in a jar if you prefer. I use my grandmothers recipe, click here. The recipe is made from scratch with plum tomatoes.

When the sauce is cooked, add the seafood mixture into the sauce.

Boil the pasta to package directions (we use fresh), drain.
Place pasta on the dish. Top with seafood sauce. Sprinkle with chopped fresh parsley and basil. Serve with garlic bread and antipasto salad.

More Christmas Recipes? See Below

Italian Christmas Recipe Roundup 2012
2011 Christmas Menu
Baccala in Sauce
+claudia lamascolo  Author

Salted Peanut Brittle Recipe

I really didn't know how this would come out using regular roasted salted peanuts but to my surprise this was perfect, I would never use raw peanuts again. I love the way these roasted salted peanuts tasted with the brittle.
 I didn't add any salt (of course) to this recipe.
(If you prefer to use raw peanuts then add some salt as notated below.)
Salted Peanut Brittle Recipe

1 cup sugar
1/4 water
1/2 cup corn syrup (white)
1 teaspoon baking soda
2 tablespoons butter
1 teaspoon pure vanilla

2 cups salted roasted peanuts (however you can use raw peanuts if you do then add around 1/4 teaspoon salt in with the sugar stage of this recipe and before adding the raw peanuts.)


Get all ingredients and cookie sheet prepared ahead of time.

Directions:

Using a heavy duty saucepan (nonstick) and a wooden spoon for stirring, add in corn syrup, sugar and water. Put a candy thermometer in place and keep stirring until this syrup reaches 250 degrees. Add the peanuts and continue stirring until the thermometer reads 300 degrees. Take off heat, add the butter, baking soda and vanilla until blended. Pour onto a parchment lined cookie sheet spreading out as thin as possible.

Cool completely. Break apart and place in a tin or glass jar covered tightly. Seriously delicious recipe and easier than I ever thought it could be!

+claudia lamascolo  Author

Eggnog Bread Pudding Recipe

The perfect Christmas morning breakfast casserole. Festive, full of holiday flavor and easy to whip up! Eggnog bread pudding can be the best start of your day!


3 eggs beaten
1 tablespoon vanilla
1/2 teaspoon cinnamon
dash nutmeg
3 1/2 cups eggnog
4 cups torn bread cubes
2 tablespoons melted butter
cooking oil spray
sugar

In a medium size bowl, beat the eggs, vanilla, add the eggnog, cinnamon and nutmeg blend all together. In a casserole dish, place melted butter in bottom of the baking dish. Add the bread cubes. Pour the eggnog mixture over the bread and stir.
Sprinkle the top with sugar and more cinnamon.
Bake on 400 degree hot oven until the top is browned and pudding is cooked, around 40 minutes. Serve with whipped cream or a dusting of powdered sugar.

+claudia lamascolo  Author

Cranberry Mint Chocolate Chip Cake Recipe

A very festive little cake for the tables.
The colors and flavors are just a perfect match!


Cranberry Mint Chip Cake Recipe

6 tablespoons butter
1/2 plus 1 tablespoon brown sugar
2 eggs
1/2 pumpkin pie spice
1 teaspoon grated orange peel
1 tablespoon orange juice
1/4 teaspoon salt
3/4 cup flour
1/4 teaspoon baking powder
1/2 cup dried cranberries
1/3 cup mint chocolate chips or crushed Andes chocolate candy

Beat sugar and butter together. Add the eggs, spice, peel, salt and flour.  Fold in the cranberries and chips.
Pour into a small greased brownie style pan.

Cream Cheese Frosting:

1 1/2 cups powdered sugar
1/4 cup softened cream cheese
1/4 cup dried cranberries
1/4 cup mint chips
1/2 teaspoon vanilla
1 few teaspoons water

With the exception of the cranberries and chips, stir all the rest of the ingredients together to make a thick frosting.

Frost cooled cake, top with cranberries and chips or crushed candy.

+claudia lamascolo  Author

Chocolate Peanut Butter Melting Snowman Cookie Recipe

Living in Florida it's always warm, even when it gets cold it's nothing compared to my Upstate New York days. Here is a cute little cookie to make that's fun for the kids and festive for the Christmas cookie tray, delicious too!

1/2 cup shortening
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 tablespoons milk
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 cups flour
powdered sugar
water

1 bag candy bells shaped filled with peanut butter or miniature peanut butter cups sliced in half.
whip licorice cut into tiny pieces dipped in orange frosting or just use a writing tip with stiff frosting and pipe the nose.
miniature chocolate chips for eye
Preheat to 350 degrees
In a large mixing bowl cream the shortening, sugars, peanut butter until smooth. Add all the rest of the ingredients to form a ball.
Roll into one inch balls and place on an ungreased cookie sheet or lined with parchment paper and bake 9 minutes or just until the sides are firm.
Cool.
Make frosting thin using powdered sugar and water until it make the right consistency.
Spread the cookies. Add the hat and nose.
+claudia lamascolo  Author

Grandma's Rum Eggnog Cookie Recipe

The aroma baking these alone is hard to resist waiting until they are cooled off to eat. A very nice addition to the Christmas cookie tray or just because your wanting to bake something new and different today! These are not overly sweet and just a hint of rum makes them super special for the adults. Leave it out and add milk for the kids or better yet separate the dough to make both of you happy! Happy Baking with cinnamon spice and everything nice!



1 cup brown sugar
1 stick butter (1/2 cup)
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup eggnog
1/2 teaspoon nutmeg and cinnamon each
1 teaspoon vanilla
3 tablespoons dark rum or rum flavoring
1 cup chocolate chips or raisins if you prefer
Optional: 1/2 cup chopped nuts of any kind
1/4 teaspoon salt
1 egg

In a large mixing bowl cream the sugar and butter together. Add the egg, vanilla, baking powder, baking soda,  salt, cinnamon, nutmeg and rum. Stir in the flour then fold in the chocolate chips and nuts if using.
Roll dough in small balls. Place on parchment lined cookie sheets.  Bake at 375 degrees until light brown around 12 to 15 minutes depending how big you shape them. Cool completely, drizzle with frosting.

Frosting:
2 cups powdered sugar
1/4 teaspoon cinnamon
pinch of nutmeg
1/2 teaspoon rum or rum flavoring (optional)

2 or 3 tablespoons of heavy cream or eggnog or more to reach desired consistency.

Blend until smooth drizzle over cooled cookies.

+claudia lamascolo  Author

Red Velvet Double Chocolate Chip Cookie Recipe


Red Velvet just seemed so appropriate for the Christmas tray this season. I not only love these cookies but the name is even comforting in cooler months. I just thought it was time to make a new one this year and this is it. I had the recipe tucked away and this must make cookie was on my list and now finally made their debut this year! Glad I finally made them ... a great addition! 

Red Velvet Double Chocolate Chip Cookie Recipe

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
1 1/2 teaspoons white vinegar
3 cups flour
2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons red food coloring
1 cup chocolate chips

1 bag white chocolate melts ( I used Wiltons for garnish) or use white chocolate chips 4 or 5 on each one

Red and Green mixed non pareils

 This is the first important step here not to miss, cream the sugars along with the butter in a heavy duty mixer. Whip for around 4 minutes.  Add the eggs, vanilla, red food coloring, vinegar and mix for around 1 minute. Add all the dry ingredients except chips, blend in the heavy duty mixer just until all combined. Fold in chocolate chips.

Bake at 375 degree preheated oven(12 to 15 minutes) on parchment paper dropping by spoonfuls at least 2 inches apart. Immediately top with white disc chocolate melts, let them sit on the centers of the hot cookies, spread when melted garnish with colored non pareils. You can melt the chocolate candy first if you prefer then frost. Either way works fine.

+claudia lamascolo  Author

Recipe for Peanut Butter Cookie Reindeers



Growing up I remember mom going to the Crisco can and finding her favorite peanut butter cookie recipe. It was her go to recipe and is more than 50 years old and I still have this one written on an index card in her hand writing. She's been gone now since 1999 to the angels.  Thanks mom,  still love this one and miss us making them together.
Now with all the festive ideas out there these seemed to be the perfect way to keep mom's memory alive during the difficult memories of long ago.  Here is the recipe dough making Reindeer Peanut Butter Cookies and a festive treat!



Our Childhood Peanut Butter Cookie Recipe

1/2 cup shortening ( I like the butter flavored one now)
3/4 cup peanut butter
1 1/4 cups brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups flour
3/4 teaspoons baking soda
3/4 teaspoons salt

Decorations:
mini chocolate chips for the eyes
 mini pretzels ears
red hot cinnamon candies for the nose


Preheat oven to 375 degree hot oven
Cream the shortening, sugar and peanut butter together. Add the milk, egg, vanilla. Stir in the flour, baking soda and salt until evenly combined. Roll into balls, adding tine marks with a fork, or just sprinkle with sugar and flatten slightly.  Bake on a parchment lined cookie sheet for around 8 minutes.

For Reindeer, roll into balls then pinch the bottom to a point. 


Bake as directed. Add two mini chips for the eyes, a red hot cinnamon candy or m&m in red for the nose and two pretzels for the ears while still hot! Have fun!