Roasted Garlic Butter Recipes

Steps:

• Heat oven to 400 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, and sprinkle with a pinch of salt and black pepper. Cover the dish tightly with aluminum foil, and bake until cloves are soft and fragrant, about 30 minutes. Set aside to cool.
• Place butter in the bowl of an electric mixer fitted with the paddle attachment; add garlic and remaining salt and pepper. Beat until well combined. Scrape butter onto a sheet of parchment paper or plastic wrap. Shape into a log; freeze until firm, about 20 minutes. It can be stored in the freezer for up to 2 weeks.

Steps:

• Mix butter and garlic together in the bowl of a stand mixer. Beat milk into butter mixture using the whisk attachment on the mixer until smooth and whipped. Add Romano cheese and parsley to butter mixture and beat until thoroughly whipped.

Steps:

• Preheat the oven to 350°F.
• Cut about a half inch off the top of the garlic bulb.
• Place the bulb in a small baking dish. Drizzle the top with the olive oil.
• Cover the dish with aluminum foil, and bake for 1 hour.
• Set the butter out to soften as you put the garlic in the oven.
• When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
• Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
• To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

Steps:

• Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
• Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

Steps:

• Preheat oven to 350°F.
• Clean dirt and roots from garlic, place garlic in the center of a 10x10-inch sheet of aluminum foil.
• Pour olive oil over garlic, wrap with foil and roast in oven for 60 minutes.
• While garlic is roasting, cut butter into chunks and place in a medium bowl--this will expedite the softening process.
• Once butter is softened, add sugar and beat with a hand mixer until fluffy.
• Garlic should be soft when you remove it from the oven, peel back foil and let cool till you can handle it.
• Pull garlic head apart and squeeze the garlic out of the cloves into another small bowl.
• Allow to cool till warm to the touch.
• mash roasted garlic paste with a fork, mix with butter and beat for a few moments until combined.
• Lasts several weeks in the fridge!
• Slather this on Italian bread and place under the broiler until lightly browned for the best garlic bread that you've ever had.
• •Variations:.
• Add some crushed red pepper for a bit of zing.
• Add some fresh herbs for a greener taste (but use it within a day).
• Add some Italian seasoning.