Homemade Roasted Garlic Salt

Most foods are enhanced with a sprinkle of salt - but why not kick it up with the addition of roasted garlic!!!

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Well, Easter is over, the eggs have all been found and the chocolate bunnies have been consumed. Normally for my family, we would be chowing down on leftovers all this week but this year we decided to switch things up and BBQ rather than cook a big meal. I personally think that Easter is the perfect holiday to do this especially this year because it was so late in April and were all so excited to get outside and enjoy the nice weather!

So since most people are enjoying the benefits of not needing to cook this week I figured I would share with you a recipe that will enhance almost anything your eating.

Salt - it’s one of those things that people have a love-hate relationship with. You don’t want to overdo it because that will completely ruin your meal, but not having enough makes your meal feel like it’s just missing something. One thing I have learned the hard way is to wait and not salt your food right at the beginning. I have made many soups over the years that tasted perfect before simmering, then after that hour on the stove, I had a salty mess. So take it from me and be patient. You can always add more but you can’t always take it away.

One of the things that I think people under-salt is a salad. If you have never done it may sound weird but a small sprinkle of salt and pepper on a salad is the perfect addition to a simple vinaigrette. Now while I would never put traditional store-bought garlic salt on a salad this roasted garlic salt if different. firstly it has slow roasted garlic but it also is a coarse or flaked salt which is much better for seasoning tableside.

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prep time 5 minutes

cook time 1 hour 20 minutes

total time 1 hour 25 minutes

servings 1 cup

Ingredients

2 garlic heads

olive oil

pinch of salt

1 cup coarse or flaked sea salt

Instructions

Preheat oven to 400. Carefully cut the top off each head of garlic and place on a piece of tinfoil. Drizzle a small amount of olive oil then add a pinch of salt to the top and close the tinfoil around the head. Roast in the oven for 30-40 minutes or until garlic is aromatic and tender.

Reduce oven temperature to 200. In a medium bowl squeeze out each clove of garlic then pour salt over and use a fork combine - be sure to break down the garlic completely. Pour onto a parchment lined baking sheet then roast in the oven for 40 minutes. Allow for your salt to cool completely before storing in an airtight container or jar.

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Homemade Butter

Fresh homemade butter is a simple joy and one that is surprisingly easy to make yourself! Add in flaked salt, and you have yourself a truly divine treat!

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So who doesn't love fresh, salty butter right! I have made butter a few times over the years and am always amazed at how easy it is to make!

Now in the past, I have used my KitchenAid Stand Mixer but after reading online about using either a high powered blender or a food processor to make butter I figure it was time for an experiment and let me tell you, I was shocked by what ended up being the easiest option!

High Powered Blender (I used a Vitamix)

  • Blend time - 8 minutes

  • I was surprised that I had to scrape down the sides as much as I did. I only have a large blender jug so perhaps with a smaller jug, it would have blended better. I needed to use the plunger for most of the blending process and scraped the sides 5-6 times.

Food Processor (I used a Cuisinart)

  • Blend time - 3 minutes

  • This was the winning option BY FAR. I didn’t need to scrape down the sides at all (though I did once just so I could see into the container better). I used the regular blade attachment and blended on low speed.

Stand Mixer (I used a Kitchenaid)

  • Blend time - 12 minutes

  • The classic yet messiest and most time-consuming. I used the whisk attachment and had to scrape down the bowl 4 times. You also need to place a towel over the bowl otherwise you will end up with splattered milk around your kitchen.

Now, if you haven’t ever made butter there are a few things you will want to know. Firstly you will feel like your making whip cream because basically, you are. But just when you feel like it's perfect - keep going. It will go from beautiful whipped cream to overly thick whipped cream, to what seems like a chunky separated mess. That is exactly what you are looking for! Once you get to the point where you have milk and butter and your butter is firm enough to form a ball you want to separate it by pouring the buttermilk off. You can certainly keep the buttermilk but to be honest I always just throw mine away.

The biggest key to your butter is to wash it as this helps remove any of the leftover buttermilk. I like to use ice water, but extremely cold water works as well. All that you need to do it knead your butter under the water. You will notice your water will become quite “milky” at the beginning but after you replace the water a few times it will remain nice and crystal clear. Once that happens you know you are ready. Add in your favourite salt, something a bit coarse or flakey (because chunks of salt in butter is heavenly), and enjoy!

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prep time 10 minutes

blend time 3-12 minutes

total time 22 minutes

servings 1/2 cup

Ingredients

2 cups whipping cream

1/4 tsp coarse sea salt

Instructions

In a food processor, high powered blender or stand mixer pour whipping cream and blend until your cream becomes chunky and separates from the buttermilk (be sure to scrape down the sides periodically as needed). While your butter is blending prepare your ice water.

Fill large bowl 1/3 full with very cold water then add in 6-8 ice cubes. Pour off the buttermilk then form the butter into a ball. Place the butter in the prepared ice water and knead the under the water to remove any remaining buttermilk. Pour out water and replace with new clean water. Repeat until the water remains clear while kneading. Drain fully.

Add in sea salt and mix well with a spatula. Place in the refrigerator for 1 week or freezer if you wish it to last longer.

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