Balsamic Roasted Garlic Recipes

BALSAMIC & ROASTED GARLIC VINAIGRETTE

Steps:

• Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
• Peel cloves and mash coarsely in a mixing bowl.
• Add the vinegar and mustard, whisking to incorporate.
• Whisk in the olive oil.
• Season with salt and pepper.
• Refrigerate at least 1 hour.

ROAST GARLIC BALSAMIC VINAIGRETTE

Steps:

• In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
• Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
• Cover and start blending on low.
• If your blender lid has the small cap, remove it and slowly pour in the oil.
• Once all the oil is poured in, put the small cap back on and blend on high for about a minute.

BALSAMIC AND ROASTED GARLIC DIPPING OIL

Steps:

• Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.
• Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)

ROASTED GARLIC AND BALSAMIC MARINADE

Steps:

• Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.

BALSAMIC ROASTED GARLIC

Steps:

• Preheat oven to 350°.
• Spread garlic over a small baking sheet.
• In a small bowl, mix the balsamic vinegar, olive oil, water, and pepper together; spoon half of the vinegar mixture over the garlic; toss to coat.
• Bake for 30 minutes, stirring occasionally.
• Add the remaining vinegar, mix to coat, and bake for 10 minutes.
• Stir and return to oven for a final 10 minutes; the roasted garlic should be soft, with a burnished brown glaze finish.
• Store, covered, in the refrigerator for up to 5 days.
• Bring to room temperature and stir before using.