Orange rosemary oil

Yield: 1 servings

Measure Ingredient
1 tablespoon Fennel seeds
1 \N Navel orange; removed with
\N \N ; vegetable peeler
\N \N ; and chopped , zest
\N \N ; of
1 tablespoon Chopped fresh rosemary leaves
½ cup Peanut or vegetable oil

Preheat oven to 300F.

With a mortar and pestle or a spice grinder grind fennel seeds coarse. In a 1-cup metal measure or very small metal bowl combine seeds with other ingredients. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour and 20 minutes. Cool on a rack 30 minutes.

Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

Makes about ½ cup.

Gourmet September 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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