Grilled Vegetables
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Roasted Garlic Butter Recipe
This garlic butter recipe uses roasted, softened garlic, lemon juice and salt to result in a fantastic roasted garlic recipe. Roasting the garlic gives it a sweetness whereas fresh garlic has a stronger, more aggressive taste. You can serve garlic butter over grilled vegetables or with meat.
It is also delicious in baked potatoes. This is not the best kind of butter to use with fish because the garlic taste can overpower the delicate fish flavor. Garlic is very healthy and is reputed to ward off colds and flu. It is also an antioxidant and fights off damaging free radicals. Garlic and butter go together perfectly in this roasted garlic butter recipe.
Garlic Butter Recipe Feature Roasted Garlic
Ingredients -
1 bulb garlic
½ cup unsalted butter
1 tablespoon olive oil
1 teaspoon lemon juice
½ teaspoon salt
Preparation:
Preheat the oven to 450 degrees F.
Take the paper-like layers off the outside of the garlic, then cut ½ inch from the top and throw it away.
Put the garlic bulb in the middle of a 10 inch square sheet of aluminum foil and drizzle some olive oil over it.
Wrap the garlic in the aluminum foil and twist the top to seal it.
Bake it for 20 minutes or until soft.
Take it out of the often and let it cool, then squeeze the flesh from each garlic clove into a bowl.
Add the butter, lemon juice and salt.
Spoon the butter on to plastic wrap and form a sausage shape.
Wrap it tightly and chill. For a longer storage time, wrap it a second time in aluminum foil.
Let the butter warm to room temperature to use it as a spread and serve it with hot grilled vegetables.
For use as a sauce, slice a piece off and let it melt on to hot food.
Use on hot grilled vegetables. You can also mold it in butter molds to serve elegant individual portions. (see photo below)
(Makes ½ Cup)
A Picture to the left of roasted garlic which is used to make the roasted garlic butter recipe and is then placed into molds to make the molded garlic butter seen above. This is a very elegant touch to spruce up any dinner party.
A Word of CAUTION!
Warning: Consuming garlic-in-oil preparations have caused reported cases of botulism. It is important to add acid when creating these mixtures and to keep them refrigerated to retard bacterial growth. All forms of botulism can be fatal and should be considered medical emergencies
One must head the warning above when preparing these mixtures as to avoid the potential risk of serious illness when storing the spices and oil product mixture store in an oxygen-free container and always store properly, always refrigerate these mixtures and use within one week. Commercially produced versions of these mixtures use a mixture of salts and/or acids to reduce the risk of botulism in their products.
gar·lic
Pronounced: (gär’lik), n.
Garlic is a hardy plant, Allium sativum, of the amaryllis family with a robust powerfully; pungent and spicy bulb used for seasoning various cooked dishes and is an almost must ingredient when cooking meat.
Garlic also refers to any of various other plants of the genus Allium, the bulb of such a plant, consisting of smaller bulbs, made up of multiple cloves, and is a staple spice used in many forms of cooking, sometimes in the form of a powder, granulated, minced or flakes and can be dehydrated and dried for long term storage.
Cooking oil mixed with garlic and other herbs to infuse the two flavors and commonly stored in glass containers for the esthetic value of the mixture are widely available.
