Lemon and Bay Leaf Olive Oil
1¼ cup extra-virgin olive oil
¼ teaspoon whole peppercorns
1 (highly aromatic) Californian bay leaf
1 fresh lemon
Pour olive oil into a heavy saucepan. Using a zester, remove zest* from lemon. Place zest into oil filled saucepan. Heat over medium-low heat until thermometer reaches 200ºF. Cook between 200ºF and 225ºF for 10 minutes. Remove and let oil cool slightly.
Transfer the oil mixture, zest and bay leaf to a hot, sterilized** decorative bottle and cover. Store at room temperature for up to 2 months.
Vinegar with Orange and Rosemary
1¾ cup red wine vinegar
1 orange
2 fresh rosemary sprigs
Rinse and pat dry rosemary sprigs. In heavy saucepan, warm vinegar over medium heat until hot.
Place rosemary and orange zest* into warm sterilized** decorative bottle. Pour in hot vinegar. Tightly cover and let stand at room temperature for 2 weeks allowing flavors to blend. Store at room temperature indefinately.
*Zest is the outer skin of citrus fruits such as oranges, lemons and limes. The colored part of the skin contains natural oils which provide aroma and flavor. A special tool called a zester is used to remove shavings from the fruit.
** Sterilizing. Thoroughly wash bottles and lids in hot soapy water; rinse. Place bottles upright on a metal rack in large pot. Fill bottles with hot (not boiling) water, cover bottles by 1 inch. Bring to boil. Allow bottles to boil for 10 minutes.
Place lids in saucepan. Cover lids with water and bring to a simmer. Leave bottles and lids in hot water until ready to use.
