Mild Taste Of Roast Garlic Delicious Spread On Hearty Peasant Breads
Dear Laura: I would appreciate information on roasting whole heads of garlic to make them spreadable. Thank you. - Patricia, Spokane.
Dear Patricia: The spreadable pulp of roast garlic is milder than raw garlic, with a slightly sweet flavor and buttery texture. Serve whole as a vegetable beside roast meats or poultry, or squeeze out of the skins for the spread you’ve requested. It’s especially suited for serving with heartier peasant breads.
For a variation, layer the roast garlic spread with cream cheese. Don’t waste any leftovers. Instead, stir into soups, stews and sauces for a delightful flavor boost.
Garlic may be roasted with or without oil and with or without additional seasonings. Take your choice, or start with one of these recipes to create your own flavor blend.
Garlic Roasted with Olive Oil
Recipe adapted from California Culinary Academy’s “Cooking A to Z”
6 whole heads (cluster of cloves) garlic
3 tablespoons olive oil
1 tablespoon unsalted butter
2 tablespoons water
Heat oven to 325 degrees. Slice top from heads of garlic and trim roots even with base of bulbs. Remove some of the papery skin from outside of heads but do not separate cloves.
Place heads in a 6-inch gratin or other small baking dish and drizzle each head with 1/3 tablespoon olive oil. Dot heads with butter and drizzle water over them.
Cover with foil and bake 1 hour and 15 minutes. Remove foil cover and continue baking 15 minutes longer. Cool briefly before serving.
Yield: 12 first course, or 24 hors d’oeuvre servings.
Broth Roasted Garlic
Adapted from “The New Basics Cookbook” (Workman)
8 whole heads (cluster of cloves) garlic
1/4 cup unsalted butter
1 teaspoon dried thyme leaves
1 teaspoon coarsely ground black pepper
1/2 teaspoon coarse salt, optional
3/4 cup homemade chicken stock or canned broth
Heat oven to 350 degrees. Meanwhile, remove outer papery skin from garlic heads, leaving heads intact.
Arrange in a small baking dish. Dot with the butter, thyme, pepper and salt. Pour stock into dish. Cover with foil and bake, basting frequently, for 1 hour. Uncover and continue baking 15 minutes longer.
Yield: 8 servings.
Dear Laura: There was a recipe for beet pickles that I clipped out of the newspaper a year or two ago, and now I’ve lost it. It used stick cinnamon, whole cloves and allspice. Could you replace it for me? - Lucille, Reardan, Wash.
Dear Lucille: Here’s a similar recipe for beet pickles adapted from the newest version of “Ball Blue Book Guide To Home Canning, Freezing and Dehydration,” Volume 1 as published by Alltrista Corp., the distributor for Ball products.
Spicy Pickled Beets
4 pounds beets, 1 to 1-1/2-inch diameter
3 cups thinly sliced onions (about 3 medium)
2-1/2 cups cider vinegar (5 percent acidity)
1-1/2 cups water
1 teaspoon canning and pickling salt
2 cups sugar
1 tablespoons mustard seed (optional)
1 teaspoon whole allspice
1 teaspoon whole cloves
3 sticks cinnamon, broken
Wash and drain beets. Leave 2 inches of stems and tap roots. Cover with boiling water and cook until tender. Remove peel, stems and tap root. (If using larger beets, slice or wedge.)
Combine remaining ingredients in a large saucepot; bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
Pack hot beets and onions into hot jars, leaving 1/4-inch head space. Ladle hot pickling liquid over beets leaving 1/4-inch head space. Remove air bubbles. Adjust two-piece caps. Process 35 minutes in a boiling-water canner.
Yield: About 4 pints.
Cooks Note: Processing time is adjusted for altitudes between 1,001 and 3,000 feet.
Dear Laura: I’ve been looking for a huckleberry freezer jam recipe and also a huckleberry pie that is not runny. Can you help? Thank you. - Pat, Spokane.
Dear Pat: Years ago my friend Sharon shared this huckleberry pie recipe with me. It’s still a favorite because of its simplicity and fresh berry flavor. The freezer jam is a Cooperative Extension System recipe.
Sharon’s Huckleberry Pie
9-inch baked pie shell or crumb crust
2 cups huckleberries
1/2 to 2/3 cup sugar
1/8 teaspoon salt
2/3 cup boiling water
2-1/2 tablespoons cornstarch
1-1/2 tablespoons lemon juice
2 tablespoons butter or margarine
1 cup whipping cream, whipped with 2 tablespoons sugar
Prepare pie shell; set aside. Wash and drain huckleberries.
Combine sugar, salt and cornstarch in a medium saucepan. Stirring constantly, gradually add boiling water. Add 1 cup berries. Cook and stir until thick and clear. Remove from heat; stir in lemon juice and butter. Cool to lukewarm then stir in the remaining cup of huckleberries. Chill 30 minutes.
Meanwhile, whip the cream. Spoon sweetened whipped cream into prepared pie shell; spread to cover bottom of shell. Spoon berries over top. Chill 4 to 6 hours. Serve the same day prepared.
Yield: 6 servings.
Huckleberry Freezer Jam
3 cups crushed huckleberries (4-1/2 cups ripe berries)
6 cups sugar
2 tablespoons lemon juice
2 packets liquid pectin
Measure crushed berries into large bowl; add lemon juice. Add sugar and stir, about 3 minutes, until sugar dissolves. There may be a few remaining sugar crystals. Stir in liquid pectin quickly but thoroughly. Ladle quickly into containers. Let stand at room temperature until set (up to 24 hours). Store in freezer.
Yield: About 8 cups.
Cook’s Note: Berries may be crushed in blender or food processor.
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