Orange Rosemary Oil
Categories: September 1Serves: 1 servings
Ingredients:
- 1 tb Fennel seeds
- 1 Navel orange; removed with
- ; vegetable peeler
- ; and chopped , zest
- ; of
- 1 tb Chopped fresh rosemary
- -leaves
- 1/2 c Peanut or vegetable oil
Instructions:
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 1/2 cup.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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