garlic confit recipe

Garlic confit may sound fancy but it is super simple to make. In 45 minutes cloves of garlic go from pungent to silky, spreadable, sweet, caramel garlic cloves by gently heating them in olive oil.

Garlic Confit

garlic (Approximately 45 cloves, 6 ounces)

extra Virgin Olive Oil

If using fresh bulbs of garlic, separate the cloves and peel the skin off of the cloves. If using pre-peeled garlic check for bruised cloves and remove them. Removing the root end is optional but know it won't soften like the rest of the garlic cloves.

In a clean saucepan, place the garlic and cover with olive oil.

Heat the oil over medium low to low heat.

Do not bring the oil to a simmer. Keep on low for 45 minutes, string every 15 minutes to check for the garlic to take on a golden brown color. 

Remove from the heat and cool immediately.

Transfer to a clean, closed container and store in the refrigerator for up to a month.

https://embed.mediavine.com/videos/wjcmazsis6iso1l3v4rp

Garlic confit may sound fancy but it is super simple to make. In 45 minutes cloves of garlic go from pungent to silky, spreadable, sweet, caramel garlic cloves by gently heating them in olive oil. Follow these easy step by step instructions to make the most amazing garlic confit!

How To Make Garlic Confit

Use duck fat garlic confit to enhance the flavor of any dish: pizzas, sandwiches, marinades. Learn how to make duck fat garlic confit in 3 steps.

Duck Fat Garlic Confit

Duck fat

cloves

Peel garlic cloves and place in saucepan. Add duck fat until the garlic cloves are submerged.

Cook garlic confit on low until garlic cloves are fork tender - about 30 minutes. If garlic cloves start to brown or turn golden, turn down heat.

After cooking, allow duck fat garlic confit to cool. Then pour duck fat garlic confit back into a jar. Store in fridge for 1 - 2 weeks.

This garlic confit with leeks, jalapenos and dried cherries is jammy and flavorful, easy to make and deliciously spreadable. You&#039;ll want to add it to pasta sauces, pesto and salsa, Italian dishes, hummus, soups and stews....and my favorite way to use garlic confit: slather it onto some crusty bread...next level YUM!

Garlic Confit Recipe

garlic

leeks

jalapeno peppers

tbsp unsweetened dried cherries

olive oil (extra virgin)

Preheat oven to 300 degrees.

Prep the veggies: Separate heads of garlic into cloves and peel. Wash leeks, trim and thinly slice white parts. Thinly slice jalapenos and discard seeds and membranes.

Place garlic cloves, leeks, jalapenos and cherries into shallow baking dish. Use enough olive oil so everything is totally covered.

Bake in 300 degree oven for 1 hour and 20 minutes, until golden and garlic is tender. Check after 1 hour, to be sure everything is submerged and garlic is not overcooking.

Store in clean jar with tight fitting lid in the refrigerator for up to 2 weeks. You can also transfer to ice cube trays, freeze and then pop into zip top bags for up to 3 months.

These 50-clove garlic-and-Brie pumpkin bites are flaky, buttery, and pure fall indulgence. Each puff pastry “pumpkin” is filled with creamy Brie, sweet pumpkin butter, earthy thyme, and a rich garlic confit for deep, caramelized flavor. Finished with a spiced egg wash, cinnamon-sugar dusting, and a pretzel-stick stem, they’re as stunning as they are delicious — perfect for autumn parties, Friendsgiving, or any cozy gathering.

50-Clove Garlic-And-Brie Pumpkin Bites Recipe by Tasty

garlic cloves,

olive oil

all-purpose flour

puff pastry sheet,

pumpkin butter

thyme leaves

(0.9-ounce) individual Brie cheese bites

egg,

paprika

¼ teaspoon ground tumeric

cane sugar

cinnamon

pretzel sticks

sage leaves

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Tasty

Make the garlic confit: Preheat the oven to 300°F (150°C). Place the garlic cloves in a 9-inch loaf pan, and pour the oil over the garlic. Cover the pan with aluminum foil. Bake for about 1½ hours, or until the garlic cloves are deep golden brown and tender. Remove from the oven, and let cool for 20–30 minutes, until the oil is cool enough to handle.

Remove the garlic confit cloves from the oil. Place the garlic confit cloves on a cutting board. Using a fork, press down, and break the garlic cloves apart until a thick paste forms, about 3 minutes. Place in a bowl, and set aside. (Pour the remaining confit oil into an airtight container, and store in the refrigerator for up to 2 weeks. For longer storage, store the garlic confit oil in the freezer for up to 7 months.)

Make the Brie bites: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper; set aside.

Dust a work surface with the flour. Unfold the puff pastry on the work surface. Gently roll out the puff pastry to form a 15x9-inch rectangle. Using a knife, slice it into 15 (3-inch) square pieces. Dollop ½ teaspoon pumpkin butter, ½ teaspoon mashed garlic confit, and ¼ teaspoon thyme onto the center of each dough square. Top each with 1 Brie round.

Fold over the corners of the pastry to enclose the Brie, pinching to seal.

Cut 15 (30-inch-long) pieces of kitchen twine. Wrap each puff pastry 4 times with 1 piece of twine. Knot the twine on the top of each pastry, and cut any loose ends (these will be the “pumpkin bites”).

Make the spiced egg wash: Whisk together the egg, paprika, and turmeric in a small bowl until evenly combined, about 1 minute. Using a pastry brush, brush the egg wash over the top and bottom of each pumpkin bite to lightly coat.

Stir together the sugar and cinnamon in a small bowl. Sprinkle evenly over the pumpkin bites. Bake for about 30 minutes, or until golden brown. Remove from the oven, and let cool for about 3 minutes, or until the pastry is cool enough to handle.

Cut the tops of the twine knots, and unwrap gently. Insert 1 pretzel stick and 1 sage leaf into each pumpkin bite. Serve immediately.

https://vid.tasty.co/output/387891/square_720/1760476273

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