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By Root 3901 0

or glass jar. Pour the vinegary syrup over them. Cool to room temperature, then cover and refrigerate for at least 2 days, turning the vegetables occasionally in the marinade. Discard the bay leaves before serving. Serve by scooping out the trushee with a slotted spoon, draining them, and placing them on a small platter, or by placing the whole crock on the coffee table and allowing your guests to spear their own with bamboo skewers.

To store: Refrigerate, covered, for up to 3 weeks.

Variations: Add 3 tablespoons chopped fresh dill with the vinegar.

Add 3 small red chiles with the vinegar; discard the chiles before serving.

Candied Garlic

Serve these spicy/sweet cloves with cocktails; have toothpicks at the ready. Makes 40 candied cloves

40 garlic cloves, peeled

1½ cups water

Vegetable oil, for greasing the plate

2 tablespoons sugar

¼ teaspoon salt

Bring the garlic and water to a boil in a large skillet set over high heat. Cook until the water has evaporated, about 15 minutes. Meanwhile, lightly oil a pie plate.

Sprinkle the sugar over the garlic and reduce the heat to medium. Toss until the sugar melts, caramelizes, coats the cloves, and browns lightly. Spread the garlic in the caramelized syrup onto the prepared pie plate. Sprinkle with salt. Set aside to cool, about 1 hour.

To store: Cover and refrigerate for up to 3 days; return to room temperature before serving.

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Five Things to Do with Candied Garlic

Place a small dot of Taleggio in endive spears; add a candied garlic clove to each.

Place a wheel of Brie in a small baking dish, then add several candied garlic cloves, maybe a dozen or so. Cover with aluminum foil and bake in a preheated 400°F oven until the cheese is soft and gooey, about 15 minutes.

Top a baked Focaccia with candied garlic.

Toss in salads or green vegetable sides.

Add two or three diced, candied garlic cloves to an omelet.

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Oven-Dried Tomatoes

If you have time but not a lot of energy, here’s the perfect nibble: you simply let the oven do the work. Makes 24 pieces

Nonstick spray or vegetable oil

12 Roma or plum tomatoes, cut in half lengthwise

Sea salt or other coarse-grained salt

Position the rack in the middle of the oven and preheat the oven to 200°F. Generously spray or oil an oven-safe wire rack. Place the tomato halves, cut side up, on the prepared rack, then set the rack on a lipped baking sheet. Sprinkle the tomatoes with salt.

Bake until dark red, shriveled, but still moist, about 8 hours. Remove from the oven and cool to room temperature on the wire rack.

Serving Suggestions: Drizzle the dried tomatoes with extra virgin olive oil, aged balsamic vinegar, white balsamic vinegar, toasted pumpkin seed oil, toasted walnut oil, toasted sesame oil, avocado oil, or any infused olive oil.

Spread a little Tapenade, Pecan Pesto, Sun-Dried Tomato and Roasted Garlic Pesto, or softened goat cheese on each tomato.

Place a small dollop of crème fraîche or sour cream on each tomato after it’s cooled. You can also spoon a little caviar or salmon roe onto the crème fraîche or sour cream.

Once you’ve topped the tomatoes with crème fraîche or sour cream, sprinkle them with toasted sesame seeds, finely chopped toasted walnuts, or any chopped green herb from parsley to tarragon.

Baby Squash and Zucchini Boats

Choose squash and zucchini that are relatively the same size so that they cook evenly. Makes 48 appetizers

24 baby pattypan squash (about 1½ inches in diameter), stemmed

24 baby zucchini (about 2 inches long), stemmed

12/3 cups canned white beans, drained and rinsed

12 black olives, preferably Kalamata olives, pitted

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

½ teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Small dill sprigs for garnish

Bring a large pot of salted water to a boil over high heat. Add the squash and zucchini; blanch for 2 minutes or until crisp-tender. Drain in a colander set in the sink, then refresh under cold, running water until room temperature.