by Michele Braden
Yield: About 1-1/2 cups;
12 or more servings
1. Preheat the oven to 250-325 degrees. Cut one-third of the garlic off from the top of the bulb to expose all of the cloves.
2. Place the bulbs or the peeled garlic cloves in a baking dish or a heavy skillet and coat with olive oil to prevent burning. Cover with a lid. Bake until the cloves are soft and buttery, about 2 hours.
3. Squeeze the garlic cloves out of their wrappers or transfer the cloves into a food processor fitted with the metal blade and add the remaining ingredients. Process until smooth.
4. Pack into an oiled, plastic-wrap-lined bowl or mold. Chill until firm, about 2 hours.
** fast: Can prepare up to 5 days in advance and refrigerate, or freeze for up to 3 months.
** flashy: Unmold and top with toasted pine nuts , pink peppercorns, and/or roasted garlic cloves. Serve with thinly sliced baguettes, crackers, or Garlic Rosemary Crostini (recipe follows).
** fabulous: With 1/2 cup toasted and chopped pecans or blanched or unblanched almonds. On grilled poultry, meats, or cooked vegetables. With 2 cups chicken broth added and heated to create a marvelous entree sauce. Add 1/4 to 1/2 cup of cream sherry to the garlic before roasting.
** further: Toss leftovers into hot pasta or rice.
Copyright © 1994, by Michele Braden. All Rights Reserved. Republished here by permission.
This page modified January 2007
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