Smoked Garlic Honey Baste – Using Cold Smoked Garlic
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Smoked Garlic Honey Baste - Using Cold Smoked Garlic

You will need

5 – 6 cloves (depending on size) of Cold Smoked Garlic
1 Jar of Honey such as Clover, Orange Blossom or Lime if available
1 Sterilized Jar

What to do

Empty the jar of honey into a saucepan and warm it with a jam thermometer in the pan until it reaches 100° C.

Put the whole Cold Smoked Garlic cloves at the bottom of a sterilised jar and pour the hot honey over them, then cover and refrigerate. The garlic will start to give its smoky fragrance up to the honey almost immediately, and the honey will have a noticeable flavour after a day or so, but for best results the jar should be left for around a month before using.

Brush the infused honey over meats especially ham, pork, ribs, chicken and salmon before roasting or grilling. Use as a surprisingly delicious dressing for baked apples, or spread on some toast or ciabatta and eat with cheese.


Acknowledgements

Based on a recipe by Liz Upton


SMOKED GARLIC

Buy Cold Smoked Garlic

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