Garlic jelly. The purchase seemed like a good idea at the time—now what do you do with it?
greygarious likes it on a bagel with cream cheese, or added to pan sauces or gravies if they need a boost of flavor. It also makes a great glaze for root vegetables, greens, and cabbage. He particularly likes Stonewall Kitchen Roasted Garlic Onion Jam.
“I make grilled cheese sandwiches with roasted garlic jam, cheese, and a pork product (bacon or prosciutto),” says oaktowngirl. She also likes to toast slices of baguette and serve them with garlic jam, figs, and brie. And LindaWhit suggests spooning some garlic jam over a warm wheel of brie, to eat on crackers.
Board Link: Has anyone used Garlic Jelly?