|Johnny Appleseed of Garlic|
One whole section of the festival grounds was dedicated to Arts & Crafts. The finest artists and craftsmen from around the country were there with a wide variety of hand made sweat shirts, aprons, ceramics, jewelry, paintings, pottery, woodworks and mixed media -- something for everyone! You could find cookbooks, garlic presses and clay garlic keepers, too.
This festival was a sensory delight...not only was the aroma of food enough to lift my feet off the ground, but containers of different peppers and beautiful pots of flowers graced tables sheltered under large tents. It was truly a unique experience. I ended my feeding frenzy with a huge, hot-out-of-the-fryer Zeppoli dusted heavily with powdered sugar.
I can't think of a more fun outing then a day at a Garlic Festival. I wasn't quite sure what I'd find, but it far exceeded my expectations. I can't thank Rich & Judy enough for inviting us along. We made memories that day with them and Victor, Nancy...their daughter Jenna and my dear in-laws...Rich and Donna.
If you’ve never been to a Garlic Festival, you’ve got to try it. Fifty thousand people can't be wrong and you are in the company of fellow garlic lovers sampling dozens of foods made with the Stinking Rose, so therefore you are completely "breath anonymous"
|2001 DelRay Beach|
Garlic Festival Poster
1 - 2 slices lemon
Chop garlic and scoop into a cup. Squeeze lemon juice into the garlic. Add 1 - 2 tablespoons of water.
Swirl cup to achieve a circling motion and drink in one gulp. Enjoy! (International Garlic Festival Cookbook)
Garlic Ice Cream
2 cups whole milk
1 clove freshly minced garlic
1 vanilla bean, split in half
1 cup heavy cream
8 egg yolks
1/2 cup butter
1/4 cup olive oil
1 cup white wine
4 tablespoons finely chopped parsley
4 tablespoons finely chopped basil
6 cloves finely chopped garlic
A sprinkle of red pepper flakes
Pasta: 1 lb. of Angel Hair Pasta
Begin boiling the water for pasta as you prepare the sauce, so it is cooked on time.
In a pan add:
- olive oil
- red pepper flakes
- Dash of Salt
- Generous sprinkling of pepper
Layer the shrimp in the pan so they are flat.
Note: Depending on the pan size, you may have to cook the shrimp in two or three batches.
Bring the heat up so the oil simmers. As soon as the shrimp turn opaque with a touch of pink, flip them. When the shrimp are done (both sides are opaque with a touch of pink - about 5 minutes on medium low heat), take them out of the pan and put them aside in a bowl.
Add the 1/2 cup butter and the 1 cup of wine to the pan. Simmer for 6-10 minutes. Add more salt, pepper and garlic if desired. Do not boil.
When the liquid sauce is reduced to half of what it was, add the shrimp, parsley and basil. Stir so everything is coated and warmed up (about 2 minutes).
Drain the pasta. Put the pasta in a bowl and toss with the shrimp and half of the sauce. Put the remaining sauce in another bowl for serving.
Serve with a tomato/basil salad and a green vegetable. (BigOven.com)
Garlic Chocolate Chip Cookies
10 - 12 cloves of garlic
¼ cup maple syrup
1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2 large eggs
1 tsp. real vanilla extract
2 ½ cups flour
1 tsp. baking soda
2 cup (or one bag) chocolate chips
To prepare garlic:
Drop garlic cloves in boiling water for 5 minutes or until tender. Peel and chop. Soak in maple syrup for 30 minutes.
In mixing bowl, cream butter sugars, eggs and vanilla, until light and fluffy. Combine flour, baking soda and salt. Add to creamed mixture. Stir into chocolate chips. Stir in garlic and syrup.
Drop batter by tablespoons onto ungreased cookie sheet, about 2 inches apart. Bake in 375 degree oven for 8 – 10 minutes or until lightly browned but still slightly soft. Remove from oven and cool on racks. (Garlic Lovers Cookbook)
Remember To Make Memories At The Table