Yield: 1 servings
|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.