Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree Yield: 4
Belgium is a beer lover's paradise. With microbreweries everywhere, we found this quaint little two-man operation making the most unique ales. Caracole Brewery was a local favorite around Namur Belgium and a local chef used it in making superb escargot. Kevin Brauch ? The Thirsty Traveler
Ingredients:
Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree
5 cups chicken broth
2 medium onion, chopped
3 carrot, chopped
2 stick celery, chopped
parsley, stems, plus, extra, for garnish
1 turnip, peeled, and, chopped
1/4 cup butter
1 Bay Leaf
1/2 tsp thyme
2 cups amber ale
36 escargots
freshly ground pepper
fresh rosemary, as garnish
sage, leaves, as garnish
Directions:
Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree
Make chicken broth and set aside. In a large pot cook together onions, carrots, celery, parsley stems, and turnip. You will need approximately 4 cups of water. Add 1 tablespoon of butter, the bay leaf, and 1/2 teaspoon of thyme to the water. Cover and let simmer for 10 to 15 minutes, stirring occasionally.
In a casserole dish, combine the vegetable mixture with the chicken broth. Add salt and pepper, to taste, and the ale. Let simmer for 4 minutes, add escargots, bring mix to a boil for 1 minute, and remove from heat. Arrange escargot (6 per person) on individual plates, add vegetables and broth. At the last minute, add freshly ground pepper and place sprigs of rosemary, sage, and parsley as garnish on each plate.