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Whole Garlic Appetizerappetizers, garlic, spreads 1/2 cup olive oil 8 whole heads fresh garlic 2 large sweet red onions, quartered 1 tablespoon whole peppercorns 4 stalks celery, chopped 4 medium carrots, sliced 1/4 teaspoon each, rosemary, thyme, 1 oregano, marjoram, basil 1 coriander 3/4 cup white wine vinegar 1/4 cup dry white wine 1/2 cup water 8 bay leaves 1/2 teaspoon dry mustard 1 small can picked green chiles 1 about 4 oz. Heat oil in skillet. Peel outer covering from garlic heads and take a 1/2 inch slice from top of each head, exposing meat of cloves, but leaving heads intact. Sauted garlic, onions, and peppercorns in oil for 3 minutes. Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and basil. Saute 5 minutes, stirring. Add vinegar, wine, water, bay leaves and dry mustard. Simmer for 10 minutes. Stir in chiles and simmer for 3 minutes. Remove from heat, strain, reserving garlic and 1 cup cooking liquid. Place garlic heads in flat baking dish. Pour reserved liquid over, cover and refrigerate. Serve cold as an appetizer for spreading on French bread rounds or crackers. Also can be eaten plain as a relish course or cloves peeled and mixed in salads.
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