CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Grains |
|
Condiments, Fruits |
4 |
Cups |
INGREDIENTS
2 |
lb |
Lemons (4 or 5) |
2 |
tb |
Coriander seeds |
1 |
tb |
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:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”