Allspice Infused Oil Recipes

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.

ALLSPICE INFUSED OIL

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.

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.