RECIPE: REC: Garlic Cream. SO DELICIOUS. Great over pasta

RECIPE:
D

deb-in-mi

Well-known member
This is wonderful over pasta (I added sundried tomato, chicken, sausage, or shrimp, etc.). Also, once made, can be frozen. Garlic Cream 2 whole peeled garlic bulbs (30 cloves) 750 ml dry white wine 2 quarts chicken stock 1.5 quarts heavy cream Place garlic cloves and white wine in sauce pan. Simmer on med. heat until wine is completely evaporated and (concentrated flavours) and repeat process with chicken stock. Once chicken stock is reduced puree garlic and add heavy cream. Simmer 10 minutes on low heat. Great on anything! Yields 1 quart. Note: I don't completely reduce the stock or wine. I like to leave at least 1/2 cup of stock and 1/4 wine in for flavour and to reduce the richness of the sauce.

 
deb - how long does it take to reduce 750 ml of wine to 1/4 cup?!

and it doesn't separate on thawing?

 
What wine do you recommend using? Every time I do a reduction with white wine

I haven't really cared for the tart results. This recipe looks fabulous and I would love to try it once I can have dairy again.

 
Lisa, have you tried using Chardonnay? I usually use Sauvignon Blanc, but if you're looking for

less tartness, a Chardonnay would work better.

 
Hmmm...I can't really recall?

Sorry I couldn't be more help. And it does separate a bit - but a quick stir fixes it.

Deb

 
I always use a Chardonnay or Sauvignon Blanc...

since these are the wines I prefer to drink (especially S.B.) The wine is reduced enough that I don't find the resulting cream tart (at least not overly).

Deb

 
I haven't tried it that way....

One of the things I really like about the recipe I posted is that the chicken stock and wine add more flavour to the cream sauce. And in trying to be a bit more healthy I don't reduce the stock/wine all the wine down - I love the taste that it adds to the sauce and I love (just as much) that it cuts the calories!

Deb

 
Most chards are still too oaky for my taste - most of the time I feel like I'm chewing on a barrel..

of course, my taste for alcohol changed after both of my pregnancies. After T I couldnt' bear any red wine, then after M I craved beer, which I never drank before.

Strange, the ol' taste buds are.

 
I love Kim Crawford (Australia or New Zealand). Also Matuma (I think that's how it is spelled)

from the same region.

 
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