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Eric Akis: A touch of garlic for Halloween

You never know when you'll need to ward off vampires

Eric AkisGarlic has lots of positive attributes. On the health side of the equation, it contains vitamin C and B6, manganese, selenium and other antioxidants. Studies have also shown that the consumption of garlic, among other things, may promote healthier cholesterol levels and lower blood pressure, both of which can reduce the risk of heart disease.

Garlic, of course, is also wonderful to cook with and is used in cuisines around the world, from Russia to Thailand to South Africa. One of its most alluring features is how wonderful it smells when sautéed. When most people smell that aroma, they head for the kitchen to find out what’s cooking but, reportedly, that group won’t include vampires.

According to European folklore, a vampire is a corpse that leaves its grave at night in search of blood to drink, blood that they obtain by sinking their fangs into the jugular veins of the living.

A scary creature for sure, and if you come across one while visiting Transylvania — or at a Halloween party this Friday night — don’t panic. There are, according to legend, sure-fire ways to keep that vampire at bay.

According to an article on nationalgeographic.com by Ford Cochran, titled Six Ways to Stop a Vampire, these methods include mirrors and sunlight, a crucifix and holy water and, if you have one handy, a stake that you drive through the vampire’s heart.

But the No. 1 vampire stopper on Cochran’s list is garlic.

He writes that this belief may have originated centuries ago around the Balkans when a rabies outbreak in animals plagued the area. Rabid animals such as dogs or bats have the same drooling, snarling, freaky look that vampires are reported to have, and so would any humans who contracted the disease from them.

An article on neurology.org by Dr. Gomez-Alonso states that nearly 25 per cent of rabid people have a tendency to bite other folk. His research also found that those infected with rabies display a hypersensitive response to strong odours, such as garlic.

Whether or not you believe that’s how the vampire legend began, where rabid humans were mistakenly deemed to be vampires, it’s probably best to err on the safe side and keep garlic around just in case a black-caped creature does leave its grave at night looking for blood.

To ensure you have some garlic around, I’ve cooked up two tasty, garlic-rich appetizer recipes for you to try. You could serve them at a costume party and, when eating them, feel confident that a vampire won’t nibble on your neck this Halloween.

 

Roasted Garlic and Onion Dip

Almost sweet-tasting roasted onion and garlic combine in this pleasing dip to serve with vegetable sticks and potato chips for dunking. The recipe could be doubled for a larger group.

Preparation time: 10 minutes

Cooking time: 30 minutes

Makes: About two cups (serves about 12 to 16, based on two or three tablespoons each)

 

3 large garlic cloves, minced

1 1/2 cups finely diced white or yellow onion

2 Tbsp olive oil

1 cup sour cream

1/2 cup mayonnaise

2 green onions, very thinly sliced

1/2 tsp paprika

• pinch dried thyme

2 tsp Worcestershire sauce

2 tsp Tabasco or other hot pepper sauce

Preheat the oven to 375 F. Line a baking sheet with parchment paper. Combine diced onion, garlic and olive oil in a bowl. Spread this mixture in a thin layer on the baking sheet. Roast 15 minutes, then remove the pan from the oven. Stir the onion-garlic mixture, and then spread back in a thin layer on the baking sheet. Roast 15 minutes more, or until the onions and garlic are light golden.

Cool onions and garlic to room temperature. Transfer to a bowl and mix in the remaining ingredients. Cover and refrigerate the dip until ready to serve. The dip can be made a day before needed.

Note: Finely diced means to cut into 1/8-inch cubes. One medium to large onion should yield the amount required for this recipe.

 

Sriracha, Honey and Garlic Wings

Addictive wings rich with garlic and spicy, sweet-and-sour Asian-style flavours.

Preparation time: 10 minutes

Cooking time: 30 to 35 minutes

Makes: 24 wings

 

2 to 3 Tbsp Sriracha or other smooth, hot Asian-style chili sauce

2 large garlic cloves, minced

2 Tbsp fresh lime juice

2 Tbsp honey

1 Tbsp vegetable oil

1 tsp ground cumin

12 chicken wingettes

12 chicken drumettes

• salt to taste

1 green onion, thinly sliced

• lime slices for garnish

Preheat the oven to 425 F. Line a baking sheet with parchment paper.

Place the first six ingredients in a bowl large enough to hold the wings and whisk to combine. Add the wings, toss to coat and arrange on the baking sheet. Sprinkle lightly with salt. Bake 30 to 35 minutes, turning once, or until cooked through.

Serve the wings on a decorative platter, sprinkled with green onion and garnished with lime.

Note: If time allows, you could marinate the wings in the sriracha mixture for two to four hours, covered and refrigerated, before setting on the baking sheet and cooking.

Eric Akis is the author of the hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday.

eakis@timescolonist.com