"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Baked Garlic, by Sandra Saulnier, is from June Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 head elephant garlic 1/4 c white wine 1/4 c chicken stock 1 T butter, melted salt cayenne pepper
Preheat oven to 400º. Snip off top of garlic. Place intact head in small ovenproof serving dish. Add white wine and chicken stock to almost cover garlic. Pour butter over garlic. Sprinkle with salt and cayenne. Bake 3 hours. Pull individual cloves off head and squeeze insides onto Italian bread and spread. Use remaining juice for dipping.
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