Title: Whole Garlic Appetizer
Categories: Garlic Appetizer Spread
Yield: 8 Servings
| 1/2 | c | Olive oil |
| 8 | | Whole heads fresh garlic |
| 2 | lg | Sweet red onions, quartered |
| 1 | tb | Whole peppercorns |
| 4 | | Stalks celery, chopped |
| 4 | md | Carrots, sliced |
| 1/4 | ts | Each, rosemary, thyme, |
| | | Oregano, marjoram, basil |
| | | Coriander |
| 3/4 | c | White wine vinegar |
| 1/4 | c | Dry white wine |
| 1/2 | c | Water |
| 8 | | Bay leaves |
| 1/2 | ts | Dry mustard |
| 1 | sm | Can picked green chiles |
| | | About 4 oz. |
Heat oil in skillet. Peel outer covering from garlic heads and take a 1/2
inch slice from top of each head, exposing meat of cloves, but leaving
heads intact. Sauted garlic, onions, and peppercorns in oil for 3 minutes.
Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and
basil. Saute 5 minutes, stirring. Add vinegar, wine, water, bay leaves
and dry mustard. Simmer for 10 minutes. Stir in chiles and simmer for 3
minutes. Remove from heat, strain, reserving garlic and 1 cup cooking
liquid. Place garlic heads in flat baking dish. Pour reserved liquid over,
cover and refrigerate. Serve cold as an appetizer for spreading on French
bread rounds or crackers. Also can be eaten plain as a relish course or
cloves peeled and mixed in salads.