Tag Archives: garlic cloves

Garlic: An Edible Biography is Here!!!

Garlic Book Cover

Garlic: An Edible Biography is on bookshelves today. In its honor, here’s my favorite recipe from the book: Garlic Brittle and Chocolate Chip Cookies. I made them in London and they were very popular. These cookies don’t scream “garlic;” instead, the flavor comes on gradually making the garlic a “mystery” ingredient. The extra sugar from the brittle chunks makes these cookies spread a bit, so be sure to leave plenty of room between them as they bake.

Garlic-Pecan Brittle
The trick with a brittle is to have everything ready and at the right temperature before you start cooking the brittle. Cooked sugar is always extremely hot, so be sure to protect your hands and arms and always pour away from yourself. This brittle makes a great confection on its own, plain or dipped in chocolate, or sprinkled over ice cream. Makes about 12 ounces

½ cup garlic cloves, blanched and peeled
1 cup sugar
¼ cup corn syrup
2 tbsp butter, room temperature
1 tsp vanilla
¼ tsp salt
1 cup pecans, toasted and chopped

1. Line a baking sheet with a nonstick silpat, parchment, or wax paper.

2. Chop the garlic coarsely and set aside.

3. Combine the sugar and corn syrup in a large, heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves, about 5 minutes. Continue to boil until the mixture reaches 300°F (hard crack stage) on a candy thermometer and is a rich golden brown.

4. Immediately remove from the heat and add butter, vanilla and salt, stirring until the butter melts and is completely emulsified into the sugar. Add the garlic and pecans and stir to coat completely.

5. Working quickly and carefully, scrape the hot mixture onto the prepared baking sheet. Tilt the pan so it flows into an even layer and after it has cooled for a minute or two, use a metal or silicon spatula to spread it into an even layer. Let the brittle cool completely, at least 1 hour, and then break into chunks.

NOTE: Blanch the garlic to remove any bitterness. Put desired amount of garlic in a pot and cover with cold water.Bring water to a boil. Once water boils, strain garlic and add it back to the pot. Cover with cold water, and repeat previous steps for a total of three times.

Garlic Brittle and Chocolate Chip Cookies
Makes 2 ½ dozen cookies

2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped Garlic-Pecan Brittle

1. Preheat oven to 375°F.

2. Whisk together the flour, baking soda and salt in bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in a stand mixer with the paddle attachment on medium speed until creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl to blend evenly.

4. By hand or on low speed, blend in flour mixture. Stir in morsels and garlic brittle.

5. Drop by rounded tablespoon onto ungreased baking sheets, leaving at least 3 inches between the cookies.

6. Bake until golden brown, 10 to 12 minutes. Cool the cookies on the baking sheets for 2 minutes before transferring to wire racks to cool completely.


Hello (and Go Away) Henry Hudson

On this day in 1610, Henry Hudson sailed into what’s now known as Hudson Bay thinking he had traveled through the Northwest Passage and reached the Pacific Ocean. While those of us who live in the Hudson Valley are grateful, this was just the beginning of Hudson’s problems. In the spring of 1611 after the ice had melted, Hudson planned to resume his search for the passage. Alas his crew, eager to return home, mutinied and cast Hudson, his son, and seven crew members adrift. They were never seen again.

Since this story ends badly for the castaways, I thought black garlic was in order. And since it’s really hot, here’s something that’s great on ice cream. This recipe is from Ric Orlando, owner of the New World Home Cooking Company in Saugerties, home of the Hudson Valley Garlic Festival which will be held on September 29th and 30th in 2012. As I’ve mentioned before, I think this is the world’s best garlic festival because it has such an incredible range of different garlic varieties and garlic farmers who are happy to tell you about them. Bon Appetit and don’t mess with homesick sailors.

Black Garlic Caramel Sauce

1 c. sugar
20 black garlic cloves
6 T. butter
1 c. heavy whipping cream

First, before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don’t work fast, the sugar will burn. Safety first the caramelized sugar will be at twice as hot as boiling water.

In a small pot, add the garlic and cream. Bring to a boil. Reduce to a simmer and reduce the cream by half volume. Strain and reserve both the cream and the garic cloves.

Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. 

As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then fold in the garlic. Pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving. Serve over ice cream.

NOTE: The stamp above was issued by the Royal Mail as part of a British Polar Explorer Series in 1972.