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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams
ALLSPICE DRAM
Provided by Alton Brown
Time P10DT25m
Yield about 2 cups
Number Of Ingredients 3
Steps:
- Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
- Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
- Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
ALLSPICE INFUSED OIL
posting for ZWT 6 Scandinavian Allspice is very popular in Finland, where it is sometimes used to replace black pepper.Servings are estimated Makes 3 cups
Provided by Boo Chef in West Te
Categories Finnish
Time 5m
Yield 3 cups, 20 serving(s)
Number Of Ingredients 2
Steps:
- In stainless steel, glass or ceramic bowl, combine oil and allspice. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
Nutrition Facts : Calories 291.4, Fat 32.8, SaturatedFat 2.3, Sodium 0.7, Carbohydrate 0.7, Fiber 0.2, Protein 0.1
ITALIAN INFUSED OIL
Make and share this Italian Infused Oil recipe from Food.com.
Provided by Nyteglori
Categories European
Time P14DT5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place herbs and spices in the bottle.
- Add warm oil.
- Cover and let stand for 2 weeks.
- Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 1 month.
- Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.
Nutrition Facts : Calories 1920.2, Fat 216.1, SaturatedFat 29.9, Sodium 5.7, Carbohydrate 2.3, Fiber 0.3, Sugar 0.1, Protein 0.4
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