Lemon Spice Infused Oil Food

LEMON-INFUSED OLIVE OIL

Steps:

• Wash one lemon by rinsing it well. Pat it dry.
• Use a vegetable peeler to peel the yellow part of the skin off the one lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
• Squeeze 1 1/2 or two lemons until you have 1/2 cup of lemon juice. Add the juice to the saucepan, then add the oil.
• Add a pinch of salt to the pan and stir. Heat the pan over high heat, just until the oil starts to bubble at the edges. (Do not boil.) Then put the heat on low and let the lemon oil steep for 15 minutes, stirring occasionally.
• Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature.
• Use a fine-mesh strainer to strain the oil into a plastic container or into a funnel placed in a glass bottle. Store the lemon-infused olive oil in a sealed bottle or container in the refrigerator for a few weeks. The oil will solidify on top, while the lemon juice remains on the bottom, so you'll need to run the bottle or container under very warm water, then shake before using.

LEMON-INFUSED OLIVE OIL

Steps:

• Store the oil in the refrigerator. Use in your favorite recipes and enjoy.

LEMON SPICE INFUSED OIL

Steps:

• Heat oven to 300 degrees F.
• With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste.
• In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour.
• Cool on a rack for 30 minutes.
• Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.
• Covered loosely and refrigerated at all times, flavored oil keeps for one month.

FLAVORFULLY INFUSED OILS

Steps:

• Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
• Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.