Garlic Jam

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Garlic Jam

Recipe Information
Source: Food & Wine - December, 1993 Submitted By SAM WARING Ingredients 4 garlic heads, whole (about 14 oz (392 grm).) 1 tbsp (15 ml) olive oil, extra-virgin 1 medium onion; unpeeled & halved-lengthwise salt (opt.) Preparation Preheat the oven to 350 degrees (175 C.). Using a large sharp knife, cut off 1/2-inch from the top of each head of garlic to expose some of the flesh. Drizzle 1 tbsp (15 ml) of the oil over the bottom of a gratin or glass pie dish. Place the garlic and the onion halves cut sides down in the dish, cover tightly with foil and bake for 45 minutes, until very soft to the touch. Uncover and let cool for 20 minutes. Peel the onion halves and finely chop them. Place in a medium bowl. Squeeze the garlic pulp from the skins into the bowl; discard the skins. Using a fork, stir in the remaining 2 tsp (10 ml) oil and mash with the onion and garlic until thoroughly incorporated. Season with salt if desired. (The garlic jam will keep refrigerated in a glass jar for up to 2 weeks.) Makes 1-1/3 cups (325 ml). Comments Use this condiment with roasted meats or as a spread for toasted croutons or cold meat sandwiches, or try a spoonful of it mixed into homemade salad dressings and sauces.

Recipe Information

Source:: Food & Wine - December, 1993 Submitted By SAM WARING

Ingredients

4 garlic heads, whole (about 14 oz (392 grm).)
1 tbsp (15 ml) olive oil, extra-virgin
1 medium onion; unpeeled & halved-lengthwise
salt (opt.)

Preparation

Preheat the oven to 350 degrees (175 C.).
Using a large sharp knife, cut off 1/2-inch from the top of each head of garlic to expose some of the flesh.
Drizzle 1 tbsp (15 ml) of the oil over the bottom of a gratin or glass pie dish.
Place the garlic and the onion halves cut sides down in the dish, cover tightly with foil and bake for 45 minutes, until very soft to the touch.
Uncover and let cool for 20 minutes.
Peel the onion halves and finely chop them.
Place in a medium bowl.
Squeeze the garlic pulp from the skins into the bowl; discard the skins.
Using a fork, stir in the remaining 2 tsp (10 ml) oil and mash with the onion and garlic until thoroughly incorporated.
Season with salt if desired. (The garlic jam will keep refrigerated in a glass jar for up to 2 weeks.)
Makes 1-1/3 cups (325 ml).

Comments

Use this condiment with roasted meats or as a spread for toasted croutons or cold meat sandwiches, or try a spoonful of it mixed into homemade salad dressings and sauces.