Lets talk about GARLIC

Before I moved from California to New Mexico, I used to attend the Annual Garlic Festival in Gilroy in Northern California. I picked up some wonderful recipes for using garlic in traditional and unusual ways.

BumbleBeeBoogie

GARLIC JELLY (Canning Recipe)
Adapted by BumbleBeeBoogie from the Garlic Seed Foundation's recipe

1/4 cup garlic cloves, peeled
2 cups white vinegar (labeled 5% acidity)
5 cups granulated white sugar
3 ounces liquid pectin
5 half-pint canning jars, lids and rings, sterilized

In a food processor or blender, blend the garlic and 1/2 cup vinegar until smooth.

In a 6 to 8-quart saucepan, combine the garlic mixture, remaining 1-1/2 cups of vinegar and sugar. Over high heat, bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat.

Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jars tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

The Jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese. Yield: 5 half pints. The combination of ingredients result in an attractive light green color.
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GARLICKY DEVILED EGGS
Adapted by BumbleBeeBoogie

12 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
1/4 cup sour cream
salt and freshly ground black pepper, to taste
3 tablespoons bottled Sweet & Spicy Garlic Mustard
1/4 cup bottled Pickled Garlic, chopped coarsely, for garnish

Cut the eggs in half lengthwise; remove the yolks.

In a bowl, mash the egg yolks with all ingredients (except the pickled garlic) until smooth.

Mound, or pipe with pastry bag and tip, the filling in the egg hollows and top each with about 1/2 teaspoon the pickled garlic.
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GARLIC CHIPOTLE BARBECUE SAUCE
Adapted by BumbleBeeBoogie from a recipe by Larry Sobye, Milwaukee, Wisconsin

8 to 12 garlic cloves, peeled and minced or grated fine
3 to 4 Chipotle chilies in sauce*
1/2 fresh lime, juiced and pulped
3 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon Hoisin Sauce**
1 teaspoon fresh ginger root, grated fine
1 teaspoon extra virgin olive oil

* available in canned food or Mexican sections in most markets.
**available in Asian sections of most markets

Put all of the ingredients in a food processor or blender and process until fully incorporated and smooth. Store the mixture in a sealed container in the refrigerator.

Great for grilled pork, beef, chicken, etc.
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VERY, VERY GARLIC SAUCE
Adapted by BumbleBeeBoogie

12 garlic cloves, peeled and chopped
1 hardboiled large egg yolk
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice of 1 lemon
1/4 cup extra virgin olive oil

Blend all ingredients except the oil in food processor. Add oil very slowly in a thin thread while blending until the sauce begins to emulsify; then the speed of the oil addition can be increased until the sauce is thick and creamy. Chill in the refrigerator in a covered container.

This garlic sauce is delicious with shrimp and other seafood; artichokes, asparagus and other vegetables; poached eggs, and pastas.
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GARLIC-DATE RICE PUDDING
An original recipe by BumbleBeeBoogie

1/2 pound dates, chopped, pitted or unpitted*
2 quarts whole milk
1/4 cup butter
1 tablespoon ground dried lemon peel or fresh zest, minced
2 cups Basmati Rice, rinsed under cold running water
3 garlic whole bulbs, separated into cloves, peeled, crushed and minced
1 small carton plain yogurt
1 teaspoon vanilla extract

In a large glass bowl, heat the milk and butter in a microwave oven. When the milk is hot, add the chopped dates, garlic and lemon peel. Microwave for 10 minutes, stirring 2 or 3 times.

* If unpitted dates are used, pour the milk mixture through a strainer to remove the date pits.

Transfer the milk mixture to a large saucepan with a lid; bring the milk back to a boil over medium heat. Add the rice, cover the saucepan, and cook, stirring occasionally over a low heat until the rice is done, about 20 to 30 minutes. Watch carefully that the pudding doesn't burn while cooking. Remove from the heat and cool.

Stir the vanilla extract into the yogurt and serve on top of individual rice pudding servings. Fruit-flavored yogurts may be substituted, if desired. The pudding may be served chilled or at room temperature.