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SPICY
LEMON OIL
This
spicy oil can be used for salad dressings,
complements boiled potatoes, sautéed
chard, and other green vegetables, and is
good for dipping bread.
2
pounds lemons
2 tablespoons coriander seeds
1 tablespoon black peppercorns
6 fresh lemon leaves
3 fresh or dried bay leaves
4 cups good-quality fruity olive oil
Cut
each lemon into quarters. Put one third
of the cut lemons into a dry, sterilized
jar with a lid. Sprinkle with about one
third of the coriander seeds and peppercorns,
2 lemon leaves, and 1 bay leaf. Repeat the
layers twice, then cover with the lid. Let
stand for 24 hours in a cool place.
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The
next day, pour the olive oil into the jar and
cover it again. Let stand for 3 days.
At
the end of 3 days, remove and discard the lemons.
Strain the oil through a sieve lined with several
layers of cheesecloth. Decant into a dry, sterilized
bottle. Seal with a cork and store the bottle
in a cool, dark place. The oil will keep for up
to 1 month.
Makes
1 quart.
[The
Glass Pantry, Georgeanne Brennan]
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