Left over aioli
I had a big party this past weekend and I have almost 2 cups of left-over home-made aioli. It is getting towards the end of its "safe" lifespan and there is no way I can go through it all as "aioli".
Anyone have any creative solutions for it?
I was thinking that since it is essentially yolks, garlic, oil, lemon that maybe I could use it as a base for some sort of twist on carbonara (after reading and thinking about another thread going on). Anyone ever tried that radical of a twist?
as the binder in some kind of spin on crab cakes or meat loaf?
but you may have to walk away this time.
A "tapas" meal--
Start with a sliced baguette
Bacon Olvie spread:
6 Slices Crumbled Bacon
1c Ripe Olives, Chopped
1/2c Green Onion Tops, Chopped
1 1/2c Shredded Cheddar Cheese
1/2c your aoli
Hot Beef Spread:
1/2 C your aolil
8oz Cream cheese; softened
2 1/2oz Dried beef; finely chopped
1/2c Pecans; chopped
2 - 10oz. pkgs. frozen chopped spinach thawed, drained & squeezed dry in paper towels
1 - 8oz. cream cheese, softened
1/2c. your aoili
1/2c. sour cream
4 green onions, chopped
1/2c grated parmesan and romano cheeses shopping list
1/2c shredded part-skim mozzarella cheese
1/2c ricotta cheese
1Tbs dried oregano
1/2C your aoili
~combine and put on: 4 large tomatoes, sliced
make a potato gratin, maybe with leeks or fennel. that baking will help "extend" the life of the aioli, too.
it would be good with rigatoni and a nice sausage (sliced). mushrooms would also be delicious in this pasta dish.
add some broth to make a soup.
caramelized onions would be good in this soup, too.
add some minced chives and tarragon, and a little cream and pour over poached eggs with smoked salmon, prosciutto, bacon, or spinach underneath -- all on a crusty english muffin (benedict style).
freeze a small amount to see how it freezes. take that out in future and let us know. ;-).