A Taste of Fall: Recipes from The Black Garlic Experience
There’s something special about fall — the cozy gatherings, the comforting aromas from the kitchen, and the joy of sharing good food with good company. It’s the perfect season to slow down and savor rich, layered flavors. At our recent exclusive culinary event, The Black Garlic Experience, guests did just that, discovering how beautifully black garlic transforms simple ingredients into something truly memorable.
All four featured recipes were crafted by my co-host Michele Laeo, a wonderfully talented hospitality consultant, food curator, and chef whose creativity truly brought out the best in our black garlic products. From appetizers to main dishes, her recipes filled the room with warmth, flavor, and inspiration — a heartfelt thank-you to Michele for sharing her passion and culinary artistry with all of us.
Black Garlic Hummus
Silky smooth with a mellow sweetness, this black garlic hummus takes the familiar favorite to a whole new level.
Prep Time: 15 minutes
Cook Time: None
Total Prep Time: 15 minutes
Black garlic hummus with crudite. The cheeseboard in the background has a bowl of black garlic honey.
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
3 Black Garlic Cloves
2 tbsp tahini
Juice of 1 lemon
1-2 tbsp water (to adjust consistency)
Salt to taste
Optional: smoked paprika or cumin
Instructions:
Blend chickpeas, black garlic, tahini, and lemon juice in a food processor.
Add water slowly for a creamier texture.
Season with salt. Garnish with olive oil drizzle and black sesame seeds or microgreens.
Serve with crudite or fresh pita.
2. Purple Potatoes with Black Garlic Pearls
Simple yet stunning, these Purple Potatoes with Black Garlic Pearls are as beautiful as they are delicious. The deep violet color of the potatoes contrasts beautifully with a dollop of silky crème fraîche with horseradish and a scattering of black garlic pearls that add a delicate, fragrant touch. Finished with a sprig of dill or a few microgreens, this dish is a feast for the eyes — and the perfect example of how black garlic can turn an everyday ingredient into something extraordinary.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Prep Time: 35 minutes
Purple potatoes with black garlic pearls.
Ingredients:
Purple potatoes (assume one small potato per person served)
Black Garlic Pearls
8 oz crème fraîche
1/2 tsp fresh lemon juice
1/2 tsp lemon zest
2 tbsp horseradish from jar
White pepper to taste
Dill and/or microgreens for garnish
Instructions:
Boil the potatoes with the skin on in salted water until they are soft. Alternatively, you can steam the potatoes.
Let the potatoes cool. For smaller potatoes, cut them in half lengthwise. For larger potatoes, use a cylinder cutter to cut into small cylinders.
Whisk the crème fraîche, horseradish, lemon juice, lemon zest, and white pepper until light and fluffy. Place a small amount of crème onto the top of each potato half or cut potato. Press the back of a spoon into the crème to form a well.
Spoon the Black Garlic Pearls onto the well and serve with a garnish of dill and/or microgreens.
Tip: Don’t have purple potatoes? This recipe works well with hard-boiled eggs.
3. Succulent Meatballs
These Succulent Meatballs are tender, flavorful, and irresistibly juicy — a true crowd-pleaser. Made with a blend of ground beef and pork or veal, they’re elevated with the deep, umami richness of black garlic ketchup. Perfect as bite-sized appetizers or served larger in sauce with pasta, they deliver comfort and sophistication in every bite. A finishing touch of Greek yogurt and black garlic mustard adds a creamy, tangy balance that makes this dish unforgettable. This recipe makes about 40 small meatballs.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Prep Time: 40 minutes
Succulent meatballs with black garlic ketchup.
Ingredients:
For the meatballs:
1 lb ground beef or a mix of 1/2 lb ground beef and 1/2 lb ground pork
1 small onion, finely grated or minced
2 cloves garlic, finely minced
1/2 c breadcrumbs (fresh or panko)
1/3 c black garlic ketchup
1 large egg
1/3 c grated Parmesan cheese
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano + 1/2 tsp chili flakes (optional, for heat)
1 tsp salt + 1/2 tsp freshly ground black pepper (adjust to your preferences)
Olive oil (for frying or baking drizzle)
For the dip or topping:
5.3 oz 5% Milkfat Plain Greek yogurt
3 1/2 tbsp black garlic mustard (adjust to your preferences)
Instructions:
Preheat the oven to 400 degrees F. Line a baking sheet or two with parchment paper.
Mix all ingredients thoroughly in a large bowl.
Shape the mixture into meatballs roughly one inch in diameter and place them on the prepared baking sheet(s).
Bake for 20 minutes.
Whisk together yogurt and black garlic mustard until smooth. Spoon a small amount on top of each meatball as shown in the photo, or serve in a bowl for dipping.
4. Pulled Pork I Mini-Cuban Sandwich
This Pulled Pork is wonderfully tender and melt-in-your-mouth flavorful, infused with rich depth that comes from slow cooking and the natural sweetness of black garlic. It’s delicious served just as it is — or, for an irresistible bite-sized hors d’oeuvre, try it the way we served it at our event: tucked into mini Cuban-style sandwiches on warm pão de queijo buns with slices of sour pickles. The combination of savory pork, subtle sweetness, sour pickles, and pillowy cheese bread makes this a standout starter that guests won’t soon forget.
Prep Time: 20 minutes
Cooking Time: 8-10 hours cooked on low or 5-6 hours cooked on high
Total Time: 5 1/2 to 10 1/2 hours, depending on the cooking temperature.
Mini Cuban sandwiches with pulled pork, featuring black garlic ketchup and black garlic cloves.
Ingredients:
3-4 lbs pork shoulder (Boston Butt)
6-8 black garlic cloves, mashed into a paste
1 medium onion, sliced
1 cup black garlic ketchup or barbecue sauce
1/2 cup chicken broth (or water)
2 tbsp apple cider vinegar
1 tbsp soy sauce (or tamari or coconut aminos for gluten-free)
1 tbsp brown sugar or honey (optional, for balance)
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
Instructions:
Prepare the pork: Pat it dry, then season with salt, pepper, and smoked paprika.
Layer the crockpot (or Dutch oven or roasting pan): Place sliced onions at the bottom, then set the pork shoulder on top.
Mix the sauce: In a small bowl, combine mashed black garlic, black garlic ketchup (or barbecue sauce), broth, apple cider vinegar, soy sauce (or tamari or coconut aminos), and brown sugar (or honey). Pour over the pork.
Cook: In a crockpot, cover and cook on Low for 8-10 hours or on High for 5-6 hours. In a Dutch oven or roasting pan, bake at 250 degrees for 5-6 hours until the pork is very tender and shreds easily.
Shred and finish: Remove the pork, shred it with two forks, and return it to the crockpot or roasting pan. Toss it in the cooking juices. Adjust seasonings if needed.
