Don't use butter, use olive oil. I have served a baked garlic with goat cheese appy for years and am always asked to bring this to holiday parties. I put the garlic (cut off the ends) in muffin tins and brush with olive oil, bake at 350F until a toothpick can easily be inserted into the garlic, ~45 min, don't overbake so that it's too mushy though. Once the garlic has cooled, pat off the xs olive oil and push out the clove from the skin, kind of messy but helps serving it this way so your guests don't get skins all over the place. Serve with goat cheese and water crackers.... yum!

Reviewed On: Dec. 23, 2010

I made about 2x the amount of sauce doubling all ingredients but shrimp and pasta. I had to boil the champagne for a great length of time to get it to 1 cup (double recipe amount), I'm thinking it was ~30 minutes of boiling to get it to this volume. I also used 1/2 & 1/2 then ~ 2tbs of flour to get the sauce to thicken. Excellent recipe, used Great Western Extra Dry Brut.

Reviewed On: Sep. 12, 2009