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Garlic ice Cubes
From Stones River Market
<p>With our large crop of fresh garlic, I racked my brains to figure out how to preserve its freshness over the winter. Went to Amazon and found silicon trays that make tiny cubes. Sure enough, somebody else said she was freezing roasted garlic with those trays. My idea is a little different. I want it fresh.</p>Source: Kathy Ferris (Entered by Kathleen and Ken Ferris)
Serves: depends
Vegan!
Ingredients
2 or 3 large bulbs
fresh garlic
1/2 cup
Extra virgin olive oil
1/4 tsp
salt
Step by Step Instructions
- While watching TV, I peel the garlic cloves and put them in a small blender (3 cup size). If you don't have a small blender, you could also use a garlic press
- When finished, I add enough olive oil almost to cover garlic, and salt.
- I blend the oil, garlic and salt until it forms a thick, smooth paste. DO NOT TASTE. It is too strong.
- Using a teaspoon, push the paste into the tiny ice cube trays. Cover with plastic and freeze overnight.
- In the morning, pop the cubes out onto a foil-lined tray and freeze again separately. When they are really hard, put the cubes in a small zip-lock bag, then place the small bag into a large zip-lock to make sure odors do not spread to everything in your freezer.
- Each cube contains approximately 1 clove of garlic. Can be used in salad dressings, spaghetti sauce, whatever you cook with garlic. Dilute 1 cube with more olive oil and spread over hot zuccini. Yumm.