Recipe - Lemon-Orange Oil From Sunset Magazine

One fourth cup Shredded lemon peel (yellow
part only)
One fourth cup Shredded orange peel (orange
part only)
2 cup Canola oil, or extravirgin
Olive oil with light olive
flavor

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, highquality oilthe flavor of an old or lowquality 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 MCRecipe Digest V1 #356

Recipe by: Sunset Magazine, December 1996

From: Brenda Adams adamsfmle@sprintmail.com

Date: Sat, 28 Dec 1996 01:54:25 0800