Cinnamon Basil Food

BASIL OIL AND CINNAMON OIL

Steps:

• Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.;
• 2 cups pure olive oil
• 1/2 cup ground cinnamon
• In a large saute pan, heat olive oil over medium-high heat. Add cinnamon, stir to combine, and simmer for about 3 minutes. Strain through a fine-mesh strainer lined with a coffee filter into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 month.

CINNAMON-BASIL FRUIT SALAD

Steps:

• In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight., Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

CINNAMON BASIL HONEY

Steps:

• In sauepan gently heat together the honey, spices and brandy.
• Put the basil sprigs into a sterilized jar and pour the hot honey mixture over them.
• Cover and allow the flavor to mellow for about a week.
• Use on French toast, pancakes and waffles.

CINNAMON BASIL ICE CREAM

Steps:

• Bring the milk to a simmer in a medium-sized saucepan.
• Stir in the basil and cinnamon stick, cover, and remove from heat.
• Steep 15 minutes, then pour the milk through a sieve, pressing down on the solids to extract all the liquid.
• Whisk together the egg yolks and sugar in a large mixing bowl.
• Whisk the cinnamon-basil flavored milk.
• Pour it back into the saucepan and stir constantly with a rubber spatula over medium heat just until the custard thickens enough to coat the back of a spoon (180 degrees) but no further or it may curdle.
• Pour the custard back into the mixing bowl and cool, either over ice or in the refrigerator, until the custard is very cold.
• Whisk in the heavy cream.
• Freeze in an ice cream maker.
• Store in a covered container in the freezer until firm enough to scoop.

CINNAMON BASIL CRèME FRAîCHE

Steps:

• In a blender, puree basil with cream. (Or mince basil and mash in a mortar and pestle with cream and a couple pinches of sugar.)
• With a spoon, blend mixture thoroughly into crème fraîche. Add sugar to taste. Serve in a bowl, with fresh berries alongside for dipping.