Roasted Garlic Macadamia Sauce

"Great sauce for pasta, vegetables or over grilled meat. Gourmet & elegant. Prepare just as stated, or add fresh herbs such as basil, tarragon, dill, or thyme. Adapted from Vegetarians in Paradise."
 
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Ready In:
1hr 15mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Remove skins from both heads of garlic, peeling down to the cloves. Do not remove the skins covering the individual cloves.
  • Wrap both garlic heads together in aluminum foil, shiny side inside. Place the foil package on a baking pan, and roast at 375°F for 1 hour.
  • While garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.
  • Cool the nuts and coarsely grind them (in a mill if on-hand). Set aside.
  • When garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.
  • Break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.
  • Add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.
  • Transfer to a 2-quart saucepan and warm over medium heat. Stir in ground macadamia nuts.
  • Makes about 1 1/2 cups.

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RECIPE SUBMITTED BY

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
 
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