Honey & Black Garlic Ice Cream
- 1 1/3 Cups Milk
- 1 1/3 Cups Heavy Cream
- ¾ Cup local Honey
- 1 Bulb black Garlic Cloves (Peeled and Chopped)
- 1 Teaspoon Vanilla Extract
- 1 Egg (Separated)
1. Put milk, cream and honey into a medium heavy-bottomed saucepan and heat over
medium heat, stirring constantly until honey dissolves and mixture is hot. About 5
2. Add black garlic and vanilla then transfer mixture into a large bowl set inside
another large bowl, filled with ice stirring occasionally.
3. Allow mixture to sit until completely cooled.
4. Put egg white into a clean medium bowl and whisk until soft peaks form.
5. Whisk egg yolk in a small bowl until pale yellow and thick.
6. Fold beaten egg white into egg yolk until well mixed then fold egg mixture into
chilled milk-honey mixture
7. Place the ice cream base into batch freezer and allow churning for 45 minutes to one
8. Transfer the semi-soft ice cream into a freezer safe container and allow setting
further if desired.
Pasta with Mushrooms and Black Garlic
1/4 cup extra virgin olive oil
a very generous grind of black pepper
6 to 8 ounces sliced mushrooms
8 cloves black garlic, peeled and sliced
1 medium to large shallot, thinly sliced
2 tablespoons chopped fresh basil
salt, to taste
freshly grated Parmesan
8 ounces uncooked linguine (or other ribbon pasta)
Start a large pot of water to cook linguine. When water boils, start cooking pasta (takes 9 to 10 minutes—check instructions on package).
As pasta cooks, heat olive oil in a large, deep nonstick skillet over a medium flame. Grind black pepper into the oil as it heats. Add mushrooms and black garlic to pan and toss to coat with oil. Cook for about 5 minutes, then reduce heat to medium low and add shallot to pan. Cook, stirring frequently—you want to sweat the shallot, not brown it.
When pasta is done cooking (keep it on the al dente side—it will continue to cook when added to the mushroom garlic mixture), turn off the heat under the skillet. Drain the pasta, reserving a half cup or so of the cooking liquid. Add the pasta to the skillet and toss to combine. Add the basil and toss. Season with salt to taste. If the pasta is too dry, add some reserved pasta water, a couple of tablespoons at a time.
Divide the pasta into two pasta bowls. You’ll likely get a lot of pasta in the bowls at first and leave mushrooms, garlic and shallots in the pan. That’s perfect, because you can then spoon them over the tops of the bowls. Top with freshly grated Parmesan and serve. Bon apetit!
Garlic Prime Rib
1 Prime rib roast (approximately 4.5 kg)
10 “FS Baltic” peeled cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
- Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
- Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Sauteed Garlic Asparagus
3 tablespoons Extra Virgin Olive Oil
3 “FS Baltic” cloves peeled garlic, chopped
1 bunch fresh asparagus
- Heat the Olive Oil in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.