Serve as an appetizer with Italian bread, or as side-dish with cooked meat or poultry. Also, you can use baked garlic to make cream of roasted garlic soup.
Servings depend upon on how much garlic you useFor spread
1 to 4 large head(s) of elephant garlic
1/4 cup white wine (pick one of your favorites)
1/4 cup homemade chicken stock
1 Tbsp unsalted butter, melted
Cayenne pepper, to taste
Baked Garlic DirectionsGet ready
Assemble ingredients. Preheat oven to 300˚F.
Snip off top of the garlic, leaving the garlic heads intact.
In small ovenproof baking dish, place intact garlic head(s). Allow room for cooking liquids.
Add white wine and chicken stock, almost covering garlic. As needed, add more marinade, maintaining proportions.
Bake three hours
Pour melted butter over garlic head(s), and sprinkle with Kosher salt and cayenne pepper. Bake three (3) hours, basting at least once every sixty (60) minutes.
To serve, pull individual cloves off garlic head. Squeeze baked garlic paste onto Italian bread, spreading like soft butter.
Use remaining juice for dipping.
Baked Garlic Notes
For four to five (4 - 5) heads of garlic, I generally start with 1/2 cup each of the chicken stock and wine. Then, I add 1/4 cup each when basting at the end of the first and second hours. During cooking, this totals 1 cup each of the chicken stock and wine.
Martha suggests keeping roasted garlic on hand for use in salads and dips; she separates the cloves and preserves them in a jar of olive oil. Martha Stewart, Martha Stewart's Hors D'oeuvres: The Creation and Presentation of Fabulous Finger Foods (New York: Clarkson N. Potter, Inc., 1984), 29.
Adapts The Junior League of Houston, Inc., Stop and Smell the Rosemary, Recipes and Traditions to Remember (Houston: Junior League of Houston, Inc, 1996), 59.
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Condiments > Spreads > savory
Page last modified 23 December 2015