SHARON SPRINGS GARLIC FESTIVAL

Gildameister Organic Garlic Recipes

MISC

if you print these pages, they will print normally

 

GARLIC POPCORN BALLS

Yield: 4 servings

50           Cloves fresh garlic (about 4 heads)

2 tsp      Salt

4 cups   Shredded Cheddar cheese (about 1 lb.)

5 quarts Popped  Corn (about ½ cup unpopped)

 
Peel garlic and mince with salt to prevent sticking and to absorb garlic juices.

Toss garlic with cheese.

In large glass or plastic bowl, make alternate layers of popped corn and garlic-cheese                mixture,   coating popcorn as evenly as possible, especially at edge of bowl.

Place in microwave oven and cook 1 minute.

Shake bowl gently; turn 180 degrees and cook 1 more minute.

Do not overcook.

Immediately turn out onto cookie sheet, and quickly shape into plum-size balls.

Set balls on sheets of waxed paper.

Makes 4 dozen popcorn balls

 

 

 

 

ICE CREAM

 

5 heads of garlic (heads, not cloves)

2 tbsp. butter

1 liter half-and-half cream

½ cup sugar

4 egg yolks

Instructions:

Roast the five heads of garlic: peel off the outer skin but leave cloves intact and attached. Arrange on a double thickness of foil, put about ½ tbsp. of butter on top of each, wrap up tightly and bake in a 350-degree oven for an hour. Cut the tips off the cloves, still attached in the head shape, and squeeze out the roasted garlic puree. You’ll get perhaps ½ to ¾ cup in total.

Mix the cream and sugar in a saucepan, heat to the boiling point and pour it over the egg yolks while whisking briskly. Put about a cup of the cream into a blender with the garlic puree and blend for about fifteen seconds to make sure there are no lumps of garlic.  Mix in the rest of the cream, let cool, and use with your favorite ice-cream maker.

 

 

[ Seafood ] [ Sauces & Soups ] [ Pork ] [ Pasta & Rice ] [ Breads, Rolls ] [ Misc ] [ Veggies ] [ Poultry ] [ Beef & Lamb ]