Roasted Garlic Spread

[Guest guest]

Roasted Garlic Spread

 

I have this in the refrigerator all the time. We make it every few days. The

kids like it spread on veggie dogs...my kids are strange lol

 

1/2 cup currants

1/3 cup brandy (I use apple cider)

3 roasted garlic heads

1 pound cream cheese

3/4 cup toasted almonds, finely chopped

salt and pepper to taste

 

Preheat oven to 450 degrees. Cut a 1/4-inch slice across the top of the whole

head so that just the tips of flesh from each individual clove are exposed.

Remove the very outer layers of skin. Place, cut side down, in a lightly greased

baking dish; fill with water about 2 inches deep. Bake in the preheated oven for

50 minutes to 1 hour or until soft; remove from the oven and cool. When cool

enough to handle, take the head of garlic in one hand and, holding it as far up

around the round root end as possible, squeeze the pulp from the open ends of

the cloves; the pulp should come right out, but take care to remove any skin

that comes along with it. The roasted pulp is now ready to use in any recipe.

You may roast several heads of garlic at a time and store in the refrigerator

for up to 5 days; Place the roasted heads in a small dish and cover with olive

oil; cover tightly and refrigerate. Remove the cloves as needed, and use the

roasted garlic-flavored oil in dressings and vinaigrettes or for drizzling over

vegetables, potatoes, or toasted bread.

In a medium bowl, macerate the currants in the brandy for 30 minutes. Drain

well and return to the bowl.

Squeeze the roasted garlic pulp from the heads into a bowl, taking care to

remove any bits of skin from the pulp. Add the roasted garlic to the currants,

along with the cream cheese and almonds. Using an electric mixer, beat on low

speed until all ingredients are thoroughly combined. Season with salt and

pepper. Refrigerate for at least 2 hours before serving. Can be refrigerated up

to 5 days.

Makes 6 to 8 servings.

 

 

 

 

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[Guest guest]

Do you use the white grape raisen for this? And when you say to mascerate them

for 30 minutes, do you mean to soak them for 30 minutes in the apple cider? I

thought mascerate was to crush it.

 

This sounds interesting.

Judy

-

AJ

Sunday, January 21, 2007 12:28 PM

Roasted Garlic Spread

 

 

Roasted Garlic Spread

 

I have this in the refrigerator all the time. We make it every few days. The

kids like it spread on veggie dogs...my kids are strange lol

 

1/2 cup currants

1/3 cup brandy (I use apple cider)

3 roasted garlic heads

1 pound cream cheese

3/4 cup toasted almonds, finely chopped

salt and pepper to taste

 

Preheat oven to 450 degrees. Cut a 1/4-inch slice across the top of the whole

head so that just the tips of flesh from each individual clove are exposed.

Remove the very outer layers of skin. Place, cut side down, in a lightly greased

baking dish; fill with water about 2 inches deep. Bake in the preheated oven for

50 minutes to 1 hour or until soft; remove from the oven and cool. When cool

enough to handle, take the head of garlic in one hand and, holding it as far up

around the round root end as possible, squeeze the pulp from the open ends of

the cloves; the pulp should come right out, but take care to remove any skin

that comes along with it. The roasted pulp is now ready to use in any recipe.

You may roast several heads of garlic at a time and store in the refrigerator

for up to 5 days; Place the roasted heads in a small dish and cover with olive

oil; cover tightly and refrigerate. Remove the cloves as needed, and use the

roasted garlic-flavored oil in dressings and vinaigrettes or for drizzling over

vegetables, potatoes, or toasted bread.

In a medium bowl, macerate the currants in the brandy for 30 minutes. Drain

well and return to the bowl.

Squeeze the roasted garlic pulp from the heads into a bowl, taking care to

remove any bits of skin from the pulp. Add the roasted garlic to the currants,

along with the cream cheese and almonds. Using an electric mixer, beat on low

speed until all ingredients are thoroughly combined. Season with salt and

pepper. Refrigerate for at least 2 hours before serving. Can be refrigerated up

to 5 days.

Makes 6 to 8 servings.

 

 

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