Infused Oils – Spicy Lemon Oil "san Jose Merc

When we truly come to Christ, our thirst is quenched by the fountain of life and our hunger is filled with the bread of heaven. We discover that Jesus is the supreme source of satisfaction, and we want nothing apart from Him. We realize that He is better than all the pleasures, pursuits, plaudits, and possessions of this world combined. As we trust in Christ, He transforms our tastes in such a way that we begin to love the things of God that we once hated, and we begin to hate the things of this world that we once loved.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Condiments, Fruits	4	Cups

INGREDIENTS

2	lb	Lemons, 4 or 5
2	T	Coriander seeds
1	T	Peppercorns, black
6		Lemon Leaves, fresh
3		Bay Leaves, fresh or dried
4	c	Oil, Olive Fruity

INSTRUCTIONS

Cut each lemon into quarters. Put 1/3  of the cut lemons into a dry,
sterilized jar with a lid. Sprinkle with about 1/3 of the coriander
seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more
layers this way. Cover with the lid and allow to stand for 24 hours  in
a cool place. The next day, pour th olive oil into the jar and  cover
it again. Let stand for 3 days. At the end of 3 days, remove  and
discard the lemons. Strain the oil through a sieve lined with  several
layers of cheesecloth. Decant into a dry, sterilized bottle.  Seal with
a cork and refrigerate. Will remain flavorful for up to 1  month. cook
over medium heat until the garlic turns a golden color.  Turn off heat,
cover and allow to cool. Take out the garlic and pour  the remainder of
the mixture into a sterilized glass bottle. Tightly  cap the bottle and
refrigerate or allow the mixture to steep in a  dark, cool place for at
least a month.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”