I am roasting garlic outside on the BBQ today as DH didn't want it smelling up the house. My BIL is an Organic Garlic Grower and he gave me a big bag full so I am roasting a bunch today to have for sauces. He told me to take the bulbs apart and peel the cloves slow roast them in Olive oil on a sheet pan turning every few minutes to prevent from burning. He said them just mash them and put them in the fridge for later use so I am giving it a try hopefully it turns out ok.
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I mashed up the cloves and they are in the fridge I have used in everything it is so good DH likes it so much better than fresh garlic.
I think you should be fine keeping them in a jar for future use, given that it's not several years down the road. ;)
Everytime I have people over for Thanksgiving, I use an oven roasted potato recipe from the domestic goddess herself, Nigella, that involves just roasting the potatoes with whole garlic cloves and some EVOO (sometimes with herbs. Rosemary or thyme are fantastic.)
After an hour in a 375 degree oven, season it with a bit of kosher salt and freshly ground pepper. Then serve it to your guests and they can just squeeze out the garlic onto their spuds and boy, it's a little piece of heaven!
Oh roasted garlic.....mmmmm. If you haven't tried it with melted brie on toasted bread, try it.
ooopppps.....forgot to meantion that i usually toss fresh sprigs of herbs in the jars with the jelly.....it makes it look really pretty, especially if the herb is in bloom....but this time of year you can buy fresh herbs at the grocery store....rosemary or thyme look especially nice.
jeep, i make garlic jelly every fall...here's my recipe....i hope it's something you'll like...it's been a big hit to everyone who gets a jar.
it's really simple...
1/4 cup peeled garlic cloves
2 cups white vinegar
5 cups sugar
1 pouch (3 ounce) liquid pectin
In a food processor blend garlic and 1/2 cup vinegar until smooth. In large saucepan, combine garlic mixture, remaining 1-1/2 cups vinegar and sugar. Over medium heat, bring mixture to a boil, stirring constantly. add pectin, return to a boil and boil hard for 1 minute, stirring constantly until you can see that it's starting to thicken nicely.
Remove from heatand fill five sterilized half pint jars with your jelly, leaving 1/4 inch head space. Wipe jars tops and threads clean. Place hot lids on jars and apply screw bands firmly. enjoy!
Jeep, you can have a Bruschetta coctail party...........well, that's what I saw this chef do on TV last night........garlic, lots of garlic used in so many ways.....it was on the foodnetwork tv and I can remember only his first name Michael, with an Italian last name.......my DH would know his name because he knows all the chefs on TV :laugh: , but he's not here right now to ask him.
I roast the whole garlic bulb. Rub olive oil over the bulb, roast about 45 min. in the toaster oven. Cool, then squeeze the pulp out of the cloves and freeze.
I love this spread on toast with some olive oil too.
I think I am going to do that I am now thinking it is best to freeze it.
Jeep, mmm, that sounds yummy. I love roasted garlic in sauces but also spread on some good bread drizzled with olive oil.
Just one concern though, I don't know how long all that garlic will keep in the fridge. You might try to spread the paste into ice cubes and freeze. Then you can pop them into a freezer-bag and voila!
Edit: oops - we must have been posting at the same time :)
I am not sure about keeping it for to long I will see him on Tues. and that is one I will ask him about I only did a couple of bulbs so I don't have alot to use up I may freeze it and see how that does. it turned out really yummy and wasn't hard to do. I had to keep checking the temp. and keep moving them around because you really don't want them to burn it took about 45 minutes at about 300F.
Jeep - how long will the garlic keep in the fridge? I keep remembering the western restauant where someone died because of garlic in oil. After that I couldn't even buy those bottles of garlic pieces in oil and they probably have a perservative in them. Don't panic about this, I'm the kind of person that finds something to worry about even if there's nothing. :o
Can you roast whole cloves then mince and dehydrate? I just used up one of those speciality bottles like that.