Join Chelsey, Brandy, Keisha and Tonya at the table today as we reframe life through the biblically lens of the life of Gideon.

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Horseradish Cream Sauce:

1 head garlic

1 teaspoon olive oil

Salt, to taste 2 cups heavy cream

¼ cup prepared horseradish

⅛ teaspoon freshly ground white pepper

Preheat oven to 400°. Place the head of garlic in the center of a

10-inch-square piece of aluminum foil, coat the garlic with olive oil and season with salt. Wrap the foil around the garlic and bake until soft and brown, about an hour. Cool to room temperature.

In a saucepan over medium-low heat, bring the cream to just under a boil (watch so that it doesn't boil over). Reduce heat and simmer until reduced by /, 12 to 15 minutes. Remove from heat and refrigerate for at least 20 minutes.

With a serrated knife, cut the roasted garlic in half horizontally and squeeze the paste into a bowl. Mix in the horseradish and pepper to form a smooth paste, then add the reduced cream and stir until smooth. Adjust seasonings, as needed.

Refrigerate at least 15 minutes before serving. Makes 1½/ cups.

Gerard’s Champagne Dressing:

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