Recipe: Lemon-Orange Oil (and info about infused oils)

LEMON-ORANGE OIL

1/4 cup shredded lemon peel (yellow part only)
1/4 cup shredded orange peel (orange part only)
2 cups canola oil (or extra-virgin olive oil with light olive flavor)

Combine peels and oil in a blender. Whirl until the peels are thoroughly pureed, about 2 minutes.

Leave the peel in for extra flavor and color, or strain it out. If desired, strain through 2 layers of cheesecloth or a very fine strainer.

Pour into bottles; chill airtight up to 1 month.

Makes: 2 cups

NOTES:
"Infused (flavored) oils are a quick way to add flavor to marinades, salad dressings. and grilled foods, but commercially prepared oils can be prohibitively expensive. Fortunately infused oils are surprisingly easy and economical to make. All you need to do is whirl the oil with seasonings in a blender. You can double or triple the recipes if you'd like. The flavored oils are ready to use the day they're made and will last up to a month if stored airtight in the refrigerator. Although making these oils is exceptionally easy. There are a few rules you shouldn't break. First, start with fresh, high-quality oil - the flavor of an old or low-quality oil can't be masked by seasonings. Second, make sure flavoring additions are completely dry. Any water in the oil speeds rancidity. Finally, always store the oils in the refrigerator.

TO SAVOR INFUSED OILS:
- Substitute the oils for plain oils in marinades and salad dressings.
- Use as a "dip" for crusty breads.
- Drizzle lightly over grilled fish or shellfish.
- Use to saute vegetables to give them extra flavor."

Source: Sunset Magazine, December 1996