Recently I've been playing around with some small "bites" to serve with our Sunday evening before dinner cocktails.
I have a wonderful little appliance called a Garlic Express, which can roast up to 3 large heads of garlic at a time...in about 20 minutes. Yeah! That's important to us because our house isn't air-conditioned, so turning the oven on during the warmer months to roast some garlic is not something I like to do.
At any rate, today I decided I wanted to make a garlic butter/spread to put on some homemade Melba toast I made out of one of the baguettes I made earlier in the week.
So, I took a very large head of garlic, cut off the top portion to expose the cloves a bit, put the head upside down in my garlic roaster. Then I drizzled about 2 tablespoons clarified butter and 2 tablespoons rich homemade chicken stock over the garlic. Finally, I placed two 3-inch sprigs of fresh rosemary around the garlic. I closed the cooker and let it do its thing.
The fragrance that came from the kitchen as it was cooking was awesome.
When the garlic finished roasting, I squeezed all the garlic into a bowl, scraped the "yummies" from the cooking dish because there was a nice bit of caramelized garlic/butter/rosemary left. Discarded the rosemary sprigs.
I mixed in about 1/2 cup or so of softened butter and a little salt and stirred with a rubber scraper until everything was all combined. I tasted it and...yum! Can't wait for tomorrow's cocktail time.
I'm sure this could be done in the oven, but I haven't roasted garlic in the oven for so long I don't remember how. Love my little garlic-shaped electric roaster.
Just thought I'd share for anyone who might want to try this. Enjoy!!
I have a wonderful little appliance called a Garlic Express, which can roast up to 3 large heads of garlic at a time...in about 20 minutes. Yeah! That's important to us because our house isn't air-conditioned, so turning the oven on during the warmer months to roast some garlic is not something I like to do.
At any rate, today I decided I wanted to make a garlic butter/spread to put on some homemade Melba toast I made out of one of the baguettes I made earlier in the week.
So, I took a very large head of garlic, cut off the top portion to expose the cloves a bit, put the head upside down in my garlic roaster. Then I drizzled about 2 tablespoons clarified butter and 2 tablespoons rich homemade chicken stock over the garlic. Finally, I placed two 3-inch sprigs of fresh rosemary around the garlic. I closed the cooker and let it do its thing.
The fragrance that came from the kitchen as it was cooking was awesome.
When the garlic finished roasting, I squeezed all the garlic into a bowl, scraped the "yummies" from the cooking dish because there was a nice bit of caramelized garlic/butter/rosemary left. Discarded the rosemary sprigs.
I mixed in about 1/2 cup or so of softened butter and a little salt and stirred with a rubber scraper until everything was all combined. I tasted it and...yum! Can't wait for tomorrow's cocktail time.
I'm sure this could be done in the oven, but I haven't roasted garlic in the oven for so long I don't remember how. Love my little garlic-shaped electric roaster.
Just thought I'd share for anyone who might want to try this. Enjoy!!
