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.