Lemon Spice Oil
Stir this oil into cooked rice or pour it sparingly onto poached,
steamed or saut�ed fish.
1 teaspoon freshly grated lemon zest
10 whole cloves
1 bay leaf
1/2 teaspoon cinnamon
1/2 teaspoon whole allspice
1/2 teaspoon whole black peppercorns
1 tablespoon fresh lemon juice
1/2 cup peanut or vegetable oil
Preheat oven to 300 degrees. With a mortar and pestle or a spice
grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon,
allspice and peppercorns with the lemon juice to form a paste. In a
1-cup metal measure or very small metal bowl, stir together paste
and oil. Set the measuring cup or bowl on a baking sheet and cook in
lower third of oven for one hour. Cool on a rack for 30 minutes.
Line a small strainer with several layers of cheesecloth and strain
oil into a glass jar. Covered loosely and refrigerated at all times,
flavored oil keeps for one month. Makes about 1/2 cup.
Ingredients for the various other flavored oils are listed below.
The directions for preparing them are as follows:
Preheat oven to 300 degrees. In a 1-cup metal measure or very small
metal bowl, combine all ingredients. Set the measuring cup or bowl
on a baking sheet and cook in lower third of oven for one hour. Cool
on a rack for 30 minutes. Line a small strainer with several layers
of cheesecloth and strain oil into a glass jar. Covered loosely and
refrigerated at all times, flavored oil keeps for one month.
Makes about 1/2 cup. |