BUTTER DISH WITH KNIFE REST RECIPES

DEEP SOUTH DISH: BUTTER SWIM BATTER BISCUITS

Deep South Dish: Butter Swim Batter Biscuits image

A super-easy, homemade, buttermilk batter biscuit, baked in a pool of butter. No kneading, no rolling pin and no cutting necessary! Just pour the batter in a baking dish, score into nine squares and bake.

Provided by Deep South Dish

Number Of Ingredients 6

Ingredients

DRAFT 2ND COPY
1/2 cup (1 stick) salted butter
2 1/2 cups self-rising flour (White Lily brand recommended)
1/2 tablespoon granulated sugar
1 teaspoon baking soda
2 cups buttermilk

Steps:

Preheat oven to 450 degrees F. Place butter in a 9-inch glass baking dish and place into oven just long enough to melt.
In a large bowl, whisk together the self-rising flour, sugar and baking soda.
Using a fork, stir in the buttermilk until a loose batter is formed. Let rest 5 minutes.
Pour batter over the butter in the baking dish and use a spatula to swirl and spread across bottom of dish, allowing some of the butter to spill over to the top of batter.
Score the batter with a sharp knife for 9 squares and bake for about 20 to 25 minutes, or until golden brown and top is springy.
Let rest 5 minutes before slicing with a sharp knife at the score markings.

ESCARGOTS à LA BOURGUIGNONNE RECIPE | EPICURIOUS

Escargots à la Bourguignonne Recipe | Epicurious image

The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.

Provided by EPICURIOUS.COM

Total Time 30 min

Cook Time 25 min

Yield Makes 4 first-course servings

Number Of Ingredients 11

Ingredients

1 small garlic clove
3/8 teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon dry white wine
12 to 16 snails* (from a 7- to 8-oz can)
About 2 cups kosher salt (for stabilizing snail shells)
Accompaniment: French bread
12 to 16 sterilized escargot shells*

Steps:

Put oven rack in middle position and preheat oven to 450°F.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
Available at Dean & Deluca (212-226-6800).

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