Lunchbreak: Fountainhead Chicago chef Cleetus Friedman makes escargots, cider beurre blanc and goat milk biscuits

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Chef Cleetus Friedman
Fountainhead Chicago
1970 W. Montrose Avenue
(773) 697-8204

Cooking Up a Cure
Thursday, September 10
6:30 p.m.
Galleria Marchette
825 W. Erie

For more information about the event:


Bar on Buena

910 W. Buena Ave.



The Northman will be at:

4337 N. Lincoln



Escargots, Cider Beurre Blanc, Goat Milk Biscuit

Goat Milk Biscuits
Yields 40, 1.5 oz biscuits

6 cups all purpose flour & 4 oz of unsalted butter
3 Tbs salt
pinch of sugar
3 cups heavy cream
1 cup goat milk
4 Tbs baking powder

Combine the dry.  Cut in butter with a pastry cutter until the butter is the size of small peas. Add add heavy cream.  Lightly stir in the cream, just until combined.  Knead the dough in the bowl without overworking it.  Roll to ¾ inch thick, Cut with biscuit cutters.  You can also cut them the size of a quarter – for the purpose of this recipe – and place the snails directly on each biscuit. Brush tops with egg wash.  Bake on parchment about 17 minutes or until browned and cooked through in a 350 degree oven.

Cider Beurre Blanc

1/2 pound butter, cut in 1 inch cubes
1 Tbs minced garlic
3 Tbs Seattle Dry Cider or Chapman's Blend Oaked Dry Cider
3 Tbs apple cider vinegar
2 Tbs water
2 tsps lemon
1 tsp chopped parsley
salt and pepper

Simmer garlic, cider, vinegar, salt and pepper.  Reduce to 1 Tbs. Add water, reduce to 2 Tbs. Whisk 2 cubes of better in and reduce heat to low. Remove from heat.  Whisk a couple cubes of butter at a time, add lemon and parsley.

Sauté escargot in buerre blanc, adding a bit of cream and reducing a few minutes. Throw a bit of chopped parsley in with the snails and butter.
Plate over the biscuit or in an escargot plate.