For some it’s Vogue and others it’s Vanity Fair, but the magazine that I get really excited about is the LCBO magazine. For you non Canucks (Canadians) this is the glossy spread that’s developed by our provincial liquor store. The recipes, the pairings and entertaining tips always have me excited to entertain at the start of each season. One of the gems from the Winter 2015 edition was this scrumptious Roasted Garlic and Wheat Beer bread…I know, right??
Roasting the garlic for me was a must, but if you’re short on time, minced garlic will do as well (I’ve included instructions at the bottom of this post).
I loved that this recipe called for sage leaves as it’s a herb that I don’t use very often other than for my Christmas turkey (so good by the way). You can use your leftover sage by steaming it with your veggies, tossing it in a potato salad, sautéing it with some mushrooms and onions or even adding it to pasta. The great thing about sage is that it can be cooked for a long time without losing it’s flavour. Now back to the bread…
I must confess that I am not a beer drinker – I know, I know. Gasp! I’ll hang here for a minute while you shriek in horror…This is what intrigued me about this recipe. Here in Ontario we have an abundance of local breweries so I decided I was going to wiggle outside my comfort zone, support a local brew and get down with the get down.
Am I even just a little bit delusional for thinking that this may even be a little healthy for me because it’s wheat beer?? If I’m wrong, I don’t wanna be right. The mixture of wheat beer, wheat flour, garlic and my fav cheese, was magical.
Something tells me that this won’t be the last beer recipe that you’ll see.
To roast the garlic first heat oven to 425 degrees. Cut off the top and bottom of garlic and place in a foil packet. Drizzle a capful of olive oil over the top. Close foil packet by wrapping foil around garlic. Roast in oven for 40-45 mins. Your house will smell amazing by the way 🙂