The garlic honey has a lot more uses than the actual garlic, and you can eat it as it is on a spoon (like cough syrup). It's reasonably mild, at least for honey that's packed with garlic. It's also really good a as a glaze. We just roasted a goose yesterday and I spread it on part of the bird with a pastry brush during the last few mi…
The garlic honey has a lot more uses than the actual garlic, and you can eat it as it is on a spoon (like cough syrup). It's reasonably mild, at least for honey that's packed with garlic. It's also really good a as a glaze. We just roasted a goose yesterday and I spread it on part of the bird with a pastry brush during the last few minutes of cooking...delicious. We cook a lot of Asian fusion food too, so something that has sweet and spice (General Tso's Chicken, etc) works really well.
Other things that take spicy/sweet well are crackers and cheese on a charcuterie board, or bread and cheese. I really love crusty bread with blue cheese and honey, and it works well with the garlic honey.
It's also great on a biscuit with butter.
I've actually added it to some of my herbal teas too, and it adds a nice spice (but I like garlic a lot, I imagine some people wouldn't like that version).
The actual garlic pieces are A LOT harder to use, since they're still pretty intensely garlic flavored. I tried eating them with a fork, and it's a lot even for me. I also tried putting a single little piece on a cracker with cheese, and while that's good...you can only eat 2 or 3 before you're done. For those, I recommend straining them really good and leaving most the honey behind, then using them in recipes that want plenty of garlic but can handle a bit of sugar too. Just cook them into your dishes.
Kinda sad in some senses to not get a specialized use out of them, but think of them more as a way to make the honey amazing (and then still have them to use as garlic in cooking). That's my best idea anyway, if you come up with some special way to use the actual garlic I'd love to hear it.
The garlic honey has a lot more uses than the actual garlic, and you can eat it as it is on a spoon (like cough syrup). It's reasonably mild, at least for honey that's packed with garlic. It's also really good a as a glaze. We just roasted a goose yesterday and I spread it on part of the bird with a pastry brush during the last few minutes of cooking...delicious. We cook a lot of Asian fusion food too, so something that has sweet and spice (General Tso's Chicken, etc) works really well.
Other things that take spicy/sweet well are crackers and cheese on a charcuterie board, or bread and cheese. I really love crusty bread with blue cheese and honey, and it works well with the garlic honey.
It's also great on a biscuit with butter.
I've actually added it to some of my herbal teas too, and it adds a nice spice (but I like garlic a lot, I imagine some people wouldn't like that version).
The actual garlic pieces are A LOT harder to use, since they're still pretty intensely garlic flavored. I tried eating them with a fork, and it's a lot even for me. I also tried putting a single little piece on a cracker with cheese, and while that's good...you can only eat 2 or 3 before you're done. For those, I recommend straining them really good and leaving most the honey behind, then using them in recipes that want plenty of garlic but can handle a bit of sugar too. Just cook them into your dishes.
Kinda sad in some senses to not get a specialized use out of them, but think of them more as a way to make the honey amazing (and then still have them to use as garlic in cooking). That's my best idea anyway, if you come up with some special way to use the actual garlic I'd love to hear it.