Croustada of Escargots with Macadamia Nut Butter

• 4 (2-inch) puff pastry cups, baked
• 8 tablespoons macadamia nut escargot butter, recipe follows
• 12 escargot, from Bourgogne, cleaned
• 1 teaspoon Pernod
• Bouquet fresh herbs

1. Preheat the oven to 350 degrees F.
2. Heat up 1 tablespoon of escargot butter in a non-stick frying pan.
3. When the butter has melted, put in the escargot and sweat for 5 minutes.
4. Remove from the heat and add the Pernod.
5. Carefully return to the heat and tip the pan towards the flame to flambe.
6. When the flames subside, add the remaining escargot butter.
7. Let simmer 5 minutes
8. Warm the puff pastries in the oven.
9. Arrange the puff pastries in the center of the plate.
10. Fill them with 3 pieces of escargot.
11. Brush them generously with macadamia nut escargot butter and garnish with a bouquet of fresh herbs.
12. Macadamia Nut Escargot Butter:
13. 1/8 cup toasted macadamia nuts
14. 1 stick unsalted butter
15. 2 teaspoons lemon juice
16. 2 cloves garlic
17. 2 tablespoons chopped fresh parsley leaves
18. Place the macadamia nuts in a food processor and grind finely.
19. Add the remaining ingredients and pulse until well combined.

pastry, butter, pernod, herbs

Taken from www.foodnetwork.com/recipes/croustada-of-escargots-with-macadamia-nut-butter-recipe.html (may not work)