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LEMON PEELS
Level 1
Lemon Oil
Yield: approximately 1/2 cup*
- a Marlene Samuels creation -
What to do with those beautiful juiced out lemon halves? Try this incredibly easy and quick treatment. Citrus oils are delightfully aromatic, imparting an exotic flavor to almost any food. Fish, for instance, becomes more complex when drizzled lightly with lemon oil. The acid breaks down the natural fat in the fish while the oil adheres to the flesh. It’s a refreshing accompaniment to chicken and burgers; can be tossed with steamed lentils or used in lieu of butter when serving seafood. Neither salty nor sweet, lemon oil is that unique condiment that lends itself to savory and sweet foods alike.
¼ cup grape seed oil
¼ cup lemon peels
1. Cut lemon peel into strips and with a very sharp paring knife cut or scrape the pith (white pulp ) from the inner peel.
2. Place peels and oil into the bowl of a mini-chopper or a blender.
3. Pulse and chop until oil and lemon are well incorporated.
4. Cover and refrigerate overnight.
5. Allow to come to room temperature and strain mixture through a very fine sieve.
* The recipe is easily doubled or tripled.
Serving suggestions:
- Toss simple steamed rice with 1-2 tablespoons of lemon oil just before serving; add a thin lemon slice for garnish
- Give homemade dressing a nice twist by using equal parts lemon oil and olive oil; then add your vinegar
- Top vichyssoise soup with a teaspoon of sour cream or pureed avocado, then drizzle lightly with lemon oil
- Toss cooked drained pasta with 2-3 tablespoons lemon oil, a cup of cherry or grape tomatoes (cut in quarters ) and a handful of any fresh herbs you have on hand, finely chopped. Toss together and top with fresh ground black pepper and grated parmesan or crumbled goat cheese
- When whipping up a batch of sugar cookies or a tart crust, substitute a few tablespoons of shortening or butter with an equal quantity of lemon oil
Storage tip: The oil will keep for about a month when stored in an airtight container and refrigerated.
