| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookbooks, News, Or mags, Flavored oi | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Shredded lemon peel (yellow part only) |
| 1/4 | c | Shredded orange peel (orange part only) |
| 2 | c | Canola oil, or extra-virgin |
| Olive oil with light olive flavor |
INSTRUCTIONS
1. Combine peels and oil in a blender. Whirl until the peels are thoroughly pureed, about 2 minutes. 2. If desired, strain through 2 layers of cheesecloth or a very fine strainer. Pour into bottles; chill airtight up to 1 month. Prep time: About 15 minutes Notes: leave the peel in for extra flavor and color, or strain it out. Makes: 2 cups Infused (flavored) oils are a quick way to add flavor to marinades, salad dressings. and grilled foods, but commercially prepared oils can be prohibitively expensive. Fortunately infused oils are surprisingly easy and economical to make. All you need to do is whirl the oil with seasonings in a blender. You can double or triple the recipes if you'd like. The flavored oils are ready to use the day they're made and will last up to a month if stored airtight in the refrigerator. Although making these oils is exceptionally easy. there are a few rules you shouldn't break. First. start with fresh, high-quality oil---the flavor of an old or low-quality oil can't be masked by seasonings. Second. make sure flavoring additions are completely dry. Any water in the oil speeds rancidity. Finally, always store the oils in the refrigerator. To savor these infused oils: - --Substitute the oils for plain oils In marinades and salad dressings. - --Use as a "dip" for crusty breads. - ~-Drizzle lightly over grilled fish or shellfish. - --Use to saute vegetables to give them extra flavor. Sunset Magazine, 12/96. MC formatted by Brenda Adams Posted to MC-Recipe Digest V1 #356 Recipe by: Sunset Magazine, December 1996 From: Brenda Adams <adamsfmle@sprintmail.com> Date: Sat, 28 Dec 1996 01:54:25 -0800
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