I'll be honest: when I fist saw black garlic at the store a couple of weeks, I picked up the package and put it back down within a split second. Maybe not even that long. The papery covering looked antiqued and, well, not very appetizing.
But yesterday I saw a post from one of my favorite foodie bloggers - girlichef. Heather had used black garlic to make Black Garlic Chocolate Chunk Ice Cream for #NationalGarlicDay.
Color me intrigued. I trust her, so I went back to the store and pick up three cloves. And I figured out a way to work it into my Easter menu.
From what I've read: black garlic is a typically Asian ingredient; it's a caramelized garlic, made by heating whole bulbs of garlic over the course of a month or more. Black garlic tastes mild. If I hadn't peeled the cloves from the head myself, I wouldn't believe it was garlic at all. It's sweet, syrupy reminiscent of balsamic vinegar or even tamarind.
You'll see this on a rack of lamb recipe that I'm posting soon.
Have you tried black garlic? What did you make with it? Would love to hear.