Storm the Cassoulet

Seasoned Roasted Garlic Butter

on March 26, 2013



1 head garlic

Olive oil

½ cup butter, softened

1 teaspoon honey


Preheat oven to 425 degrees F. Peel away the dry outer layers of skin from garlic. Cut off the pointed top portions (about 1/4 inch), leaving the bulb intact. Place the garlic, cut side up, in a custard cup. Drizzle with a little olive oil. Cover with foil and bake 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out the garlic paste from individual cloves.

In a mixing bowl combine the garlic, butter, honey and one of the seasoning blends. Transfer to waxed paper. Shape into a 5x1x11/2-inch log. Freeze 1 hour or until firm.

Slice and serve on grilled chicken or fish, swirl into soup or just melt on warm biscuits.


Red Pepper Seasoning

Use 1/2 teaspoon kosher salt 1/4 teaspoon crushed red pepper.

Black Pepper Seasoning

Use 1/2 teaspoon cracked black pepper, 1/2 teaspoon smoked sea salt and 1/2 teaspoon dried thyme, crushed.

Herb Seasoning

Use 1 teaspoon herbes de Provence, 1/2 teaspoon finely shredded lemon peel and 1/2 teaspoon kosher salt.


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