2 whole heads of garlic
1 8oz block cream cheese, softened
1/2 cup Greek yogurt
1 1/4 cup shredded Asiago cheese
1/2 cup toasted pecans, chopped
1 tablespoon finely chopped parsley
To prepare garlic start by preheating oven to 400 degrees.
Cut the tops off of both heads of garlic and peel away the loose skin from the garlic. Place garlic heads in a sheet of aluminum foil and drizzle with olive oil. Wrap foil around garlic and place on a baking sheet. Roast garlic in the oven for 35-40 minutes or until the garlic is very fragrant, golden and soft. Remove the garlic and let it cool.
Once the garlic has cooled, squeeze the cloves in a food processor. Add cream cheese, yogurt and Asiago cheese the food processor and mix until creamy and combined.
Remove cheese mixture to a sheet of plastic wrap, cover and form into a ball. Refrigerate cheese for 30 minutes.
Combine pecans and parsley in a shallow bowl. Roll cheese in the nut mixture and cover until ready to serve.
2 Tablespoons butter
2 cups walnuts *
½ cup brown sugar
2 teaspoons ground cinnamon **
In a large pan heat butter over medium heat until melted.
Add brown sugar, cinnamon, and walnuts to the pan and stir continuously until the sugar is dissolved (about 3-4 minutes).
Using a slotted spoon or spatula remove walnuts from the pan to a baking sheet that has been lined with parchment paper or a silicone baking mat.
Allow to cool completely for 1 hour. The walnuts can be stored in an airtight container for up to 2 weeks.
* You can substitute with pecans, or nut of your choice.
** You can play around a bit with the seasonings. Allspice, pumpkin pie spice, apple pie spice, or any other spice you like.
2 tablespoons brown sugar, firmly packed
2 teaspoons butter
2 teaspoons light corn syrup
1/8 teaspoon salt
1 cup pecan halves
Combine brown sugar, butter, corn syrup and salt in a large skillet.
Stir over medium heat until butter is melted.
Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.
Spread pecans in single layer on parchment paper and cool completely.
6 eggs, large
2 Tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp cayenne pepper
2 tsp curry powder
salt, to taste
paprika, for garnish
2 Tbsp crispy onions, for garnish
Put the eggs in a large pot and just cover with water. Put on high heat and bring to a boil.
When the water boils, cover the pot and remove it from heat. Allow to sit for 12 minutes, then drain. Fill the pot with cold water – add ice if possible and let sit for 10 minutes.
Peel the eggs and cut them in half. Remove the yolks gently and put them in a bowl.
Add the mayonnaise, dijon, cayenne, curry and salt and mash with a fork until smooth.
Fill a pastry bag (or a ziplock with a corner snipped off) with the egg yolk mixture and pipe it into the egg halves.
Sprinkle with paprika and the onion pieces and serve chilled.