Makes 1 1/2  quarts. 

1 lb. Sliced and peeled garlic cloves

3 tbsp.  Braised fennel seeds

3 tbsp. Caraway seeds

Vinegar

Sugar 

Place garlic in a large pot with 1 quart of cold water.   Bring to a boil and cook until garlic is soft.  Add fennel  and caraway seeds.  Cover and let stand for 12 hours.   Strain the liquid and add an equal amount of vinegar.  Bring to a boil and add enough sugar to make a syrup.   Take 2 - 3  tbsp. and call us in the morning!

10 Garlic cloves in boiling water           ¼ cup Maple Syrup

1 cup Butter, softened                            ¾ cup Brown Sugar

¾ cup White Sugar                                   2 Eggs

1 Tsp. Vanilla                                              2 ½ cups Flour

1 Tsp. Baking Soda                                 ½ Tsp. Salt

2 ¼ cup Chocolate Chips                       ½ cup Chopped Nuts

Drop cloves in boiling water for 5 minutes or until tender, Pell and chop or use a garlic press. Soak garlic in maple syrup for 20 minutes. Cream butter, sugar, eggs and vanilla till fluffy. Combine flour, baking soda and salt. Add to creamed mixture, stir in chocolate chips and nuts. Drain garlic and add to mixture. Blend well. Drop on ungreased cookie sheet and bake 8 – 10 minutes until lightly browned.

One whole garlic bulb. Cut off top of head. Drizzle with approximately one teaspoon of oil (preferably olive oil) and wrap in foil or place in a garlic baker and roast t 350 F for 40 -45 minutes. It will be cooked when the cloves feel soft to the touch. This especially good with mashed potatoes and sprinkled with parmesan cheese.

3 garlic cloves

1 whole egg

1 tsp. Worcestershire sauce

1 pinch of pepper 

1 cup salad oil

Blend garlic in blender, add next four ingredients, blend well, then gradually add oil a little at a time, until creamy and thick.  

Makes about 1 1/2 cups of dressing.

                                     1 cup onions, chopped                                      

                            1 cup green peppers, chopped                            

4 to 5 cloves of garlic, minced

3 tbsp. water, or chicken broth

1 1/2 pounds ground turkey

1 can (28 oz) tomatoes

2 tbsp. chili powder

1 tsp. cumin

1 tsp. dry thyme

1/2 tsp. dried sage

1/2 tsp. hot pepper flakes

1 can (19 oz.) kidney beans, drained

In a large saucepan, cook onions, green pepper, garlic and water or chicken broth.  Cover, stirring often, over medium heat until onions are softened, about 5 minutes.  

Increase heat to medium-high and add turkey, cook stirring often, until no longer pink, about 5 minutes.

Add tomatoes and juice, chili powder, cumin, thyme, sage and hot pepper flakes.  Break-up tomatoes with a wooden spoon.  Bring to a boil, reduce heat and simmer, partially covered for 20 to 25 minutes.  Stir in kidney beans and simmer for 15 minutes or until thickened.    

Serve with toasted garlic bread.

Makes 8 servings.

Serves 4 - 5

3 cups whole milk

1/4 tsp.  freshly chopped garlic

1  vanilla bean, split in half

1 cup  heavy cream

1 1/2 cups  granulated white sugar

9 egg yolks

Put milk, garlic and vanilla in a saucepan.  Bring to a boil and remove from heat.   In a mixing bowl blend cream, sugar and egg yolks.   Strain the scalded milk mixture into the egg and sugar mixture, stirring constantly.   Return the combined mixture to the pan and stir continuously over moderate heat until it coats the back of a spoon, about 10 - 15 minutes.   Cool in an ice bath.   Freeze until firm.   

Copyright @2005 Perth Garlic Festival P.O. Box 2105,

57 Foster Street, Perth, ON. K7H 3M9  1-877-268-2833