Under the watchful eye of Maxine Andrews…THE CAT
These days we are enjoying dining al fresco on our backyard deck…in 80 degree Fahrenheit weather with a slight breeze…
“Champagne makes you feel like it’s Sunday and better days are just around the corner.” ~ Marlene Dietrich
Pascal Lallement Champagne À Chamery Premier Cru Brut
My brother is always discovering fun ingredients for me to try. He and his lovely bubbly wife live near Blacksburg, Virginia where they found this black garlic.
ObisOne is a family owned business associated with the Virginia Tech Research Center. Here’s a link to their story: http://www.obisone.com/about-us
Some fun facts about black garlic from the ObisOne website and some of my notes:
- Nothing is added when we make artisanal batches of organic black garlic. Heat, humidity and vacuum create an environment that lets the natural sugars and enzymes within the garlic do its own thing.
- Black garlic adds a smokiness with just a tiny bit of sweetness and underlying notes of molasses to recipes, all the while maintaining the rich garlic flavor.
- The shelf life of our black garlic bulbs and cloves is a minimum of 6 months at room temperature.
- Twice the Antioxidants of Raw Garlic. All natural, no additives.
- No Garlic Breath!
Their website includes some fabulous recipes using black garlic. Black Garlic Recipes link: http://www.obisone.com/Recipes
Black Garlic Deviled Eggs
Makes 18 deviled eggs
9 fresh eggs (I enjoy getting my eggs from a friend who has chickens…these eggs taste so rich and delicious compared to run-of-the-mill grocery store eggs), hard-boiled, cooled and peeled.
5 cloves black garlic, minced
1/4 cup + 2 tablespoons Duke’s (brand) mayonnaise
1 tablespoon chunky sweet pickle relish + 1 tablespoon pickle relish juice
1 tablespoon stone ground mustard
Garnish: crumbled crispy bacon and chopped fresh chives
Here’s a link with a recipe for perfectly cooked hard-boiled eggs….it works every time and the eggs are easy to peel! http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/
- Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in mayonnaise, mustard, black garlic, pickle relish and juice. Season with salt and pepper. Place in a food processor or blender and blend until black garlic is incorporated into the mixture. Add more pickle relish juice if needed to blend, being careful not to add too much juice.
- Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Cover and refrigerate. When ready to serve, garnish with crumbled crispy bacon and chopped chives.
Lady Lola Rosé. I admit, I bought this Italian rosé for it’s pretty bottle. $12 range. The Lady Lola Rose NV is a wine that’s begging to be brought to a garden party. Inexpensive, perfectly drinkable (not remarkable) wine. Peach, raspberry and strawberry notes. Crisp and fresh. It’s peachy pink color told me it would be light and the grape blend of 70% Merlot and 30% Indigenous Veneto varietals promised a not too sweet wine.
Whisps! Cheddar Cheese Crisps (like the parmesan crisps, but these are made with cheddar cheese). Delicious and yummy with champagne! Available at Walmart in the deli section or on-line.
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