Its sweet flavor goes very well with dried fruits such as cashew nuts or crushed pine nuts, or even with honey. You can even eat black garlic directly as a treat.
As a culinary combination, I particularly love it for flavoring sauces, dishes in sauces and marinades. Add it as a condiment to soup, chicken, game cooking, lamb, all white or red meats, etc.
It enhances white fish, crustaceans and shellfish: cuttlefish, langoustines or shrimp.
To do this, an original way is to mix a clove of black garlic with butter, and use this flavored butter to accompany fish, irresistible! Its taste goes very well with potatoes and grilled vegetables, remember to mash it in your purees.
It is a perfect ingredient to season risottos.
Add thin slices to garnish your pasta, omelettes, pizzas, bruschettas, etc.
It is of course the basic ingredient in all your summer salads, mixed salads, mozzarella tomatoes, hot goat cheese, beets, vinaigrettes, etc.
Just add a sliced pod.
Black garlic goes wonderfully with fried mushrooms, especially shiitake and black mushrooms.
It goes perfectly with cheese, whatever it is, although I still have a preference for fresh cheeses, goat's and sheep's cheeses. Accompany your pan-fried foie gras with a crushed clove, it will easily replace the classic onion confit.
Indeed, with its flavor with touches of balsamic vinegar, it subtly accompanies fine cold meats, but also smoked meats, sausages, pâtés, terrines, etc.
In terms of combination, beyond flavors, it is interesting to play on color contrasts by placing a few slices of black garlic on white fish, accompanying it with fresh cheese or fromage blanc.
Its use in sweet cooking
Black garlic can be used absolutely everywhere, even in desserts as we are going to see! In sweet cooking, it wonderfully flavors chocolate and all chocolate desserts; simply add a pod to your preparations for: mousses, fondants, cakes, biscuits, cookies, coulis, truffles, cakes, etc.
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