[Sca-cooks] Raspberries pureed make a fabulous sauce

[Micheal]

 Wouldn`t that be the same as a large dollop of melted Honey also pretty 
good . Did that one over a fire in a free standing cast skillet. Had a 
rampage in camp of both sides of the garlic question.
----- Original Message ----- 
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, October 20, 2005 2:22 PM
Subject: Re: [Sca-cooks] Raspberries pureed make a fabulous sauce


>>>Although .. . candied garlic cloves anyone? :-)
>>>
>>>Stefan
>
> Candied garlic cloves are very interesting.  After this came up on the 
> list a year or so back I gave it a whirrl.  After a couple of different 
> attempts at going about it, I finally found one that seemed to work better 
> than others.
>
> Almost like regular baked whole bulbs of garlic, but with a twist.  Take a 
> bulb of garlic, slice off the top and set it in a double or triple layer 
> of foil and very lightly drizzle with corn syrup instead of olive oil. 
> Set in low oven for about 20 minutes or more depending on how big the bulb 
> is.  (you will know when its done cuz it gets soft, but not squisshy.  Pop 
> cloves out of their cubbys and toss in turebino(sp) sugar.
>
> Cariad a heddwch (love and peace)
>
> Dame Olwen the Odd
> Former apprentice to Master Chirhart Blackstar
> Order of the Pearl
> Bright Hills Cooks Guild
> House Blackstar
> Barony of Bright Hills
> Kingdom of Atlantia!
>
>
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