Thu 30 Oct, 2003 12:10 pm
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.
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.
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.
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.
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.
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.
More garlic recipes from the festival
Garlic Festival Chili
This gumbo-inspired chili is a favorite at the Gilroy Garlic Festival outside of San Francisco. The large amount of garlic is blanched and simmered, so don't shy away from this wonderful recipe.
5 pounds pork loin, 2-inches thick, trimmed of fat
3 1/2 tablespoons Garli Garni seasoning, divided use (see notes)
3 onions, sliced 1 inch thick
1/3 cup vegetable oil, divided use
1/4 cup all-purpose flour
1/4 cup paprika
3 tablespoons chili powder
1 jalapeño chile, seeded, stemmed and chopped (see notes)
1 1/2 tablespoons filé powder
5 cups chicken stock
2 cups puréed tomatoes
2 poblano chiles, seeded, stemmed and chopped
50 cloves medium garlic, peeled
Prepare coals for grilling. Season pork with 2 tablespoons Garli Garni seasoning. Brush pork and onion with some of the vegetable oil. Grill pork until brown on outside and rare on inside; grill onions until charred. Allow both to cool. Dice pork and onions and set aside.
Heat remaining vegetable oil in a deep skillet or Dutch oven over medium heat until very hot. Reduce heat and whisk in flour until roux is deep brown and smells nutty, 8 to 10 minutes. Allow to cool.
Combine paprika, chili powder, jalapeño and filé powder in a bowl. Bring stock, tomatoes, and poblanos to a simmer in a saucepan. Over low heat, whisk paprika mixture into roux and cook 5 minutes, stirring constantly.
Whisk in hot stock 1 cup at a time.
Add onions and bring to a boil. Add remaining 1½ tablespoons of Garli Garni, reduce heat, and simmer for 1 hour, stirring occasionally.
Meanwhile, blanch garlic in boiling water until tender, 7 to 10 minutes; drain.
Add garlic to chili and simmer until thickened, about 30 minutes, stirring occasionally.
Add pork and simmer until cooked through, about 15 minutes. Serve with rice.
Makes 6 servings.
Garli Garni seasoning is a product of the Gilroy Garlic Festival. You can find it in specialty stores or online. If you don't have any, substitute any basic garlic-herb seasoning blend.
Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
Garlic Festival Garlic Ice Cream
Garlic Festival Garlic Ice Cream
After a spicy, rich dinner, this dessert is a refreshing climax. It should not be served after a bland, garlic-free meal as the slight hint of garlic will be extremely offensive to some. The strawberry or other fruit topping can be eliminated, along with the sugar, and the resulting mixture can be served with roast beef in lieu of horseradish sauce.
1 1/2 tsp Gelatin
1/4 cup cold water
2 cups milk
3/4-1 cup sugar
2 tblsp lemon juice
2 cloves garlic, minced
2 cups whipping cream
Strawberry topping (or other fruit)
Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray.
Garnish servings with the fresh fruit topping. Serves 6-8.
There's only one thing I wish to add; that garlic is good for our health.
It's pro'ly because eating a lot of garlic keeps people and germs away. LOL
One of the Food Network chefs had a good trick for peeling lots of garlic (this thread made me think of Chicken With 37 Cloves of Garlic -- yum!). She separated the cloves of 2 or 3 heads and just dumped them with all their skin into a small bowl. She then put another matching bowl on top, picked up this "garlic ball" and shook it. In a very short time the cloves were peeled and all she had to do was shoo the skin into the garbage! I can't wait to try this the next time I need a lot of cloves!