| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookbooks, Flavored oi, News, Or mags |
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
Combine peels and oil in a blender. Whirl until the peels are
thoroughly pureed, about 2 minutes. 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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