Mulled Wine Oil

Mulled Wine Oil

von | Dez. 18, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, ORANGE, SPICY, UP TO 500, VEGAN, WINTER

Mulled Wine Oil

Mulled Wine Oil

JUMP TO RECIPE
JUMP TO VIDEO

December 17, 2024 by Kimberly

This spiced oil is like a hug in a drizzle. Think rich, warm, and aromatic vibes that make every dish feel festive and fancy. Perfect for cozy dinners and holiday magic.

45 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

This cozy spiced oil brings holiday magic to your plate. Infused with citrusy orange, cinnamon, cloves, star anise, and cardamom, it’s a flavorful hug in every drizzle. Perfect for elevating roasted veggies, hearty salads, or even as a bread dip, this oil is simple yet sophisticated. Whether you’re hosting or gifting, it’s a warm, festive twist that feels like Christmas in a bottle. Easy to make and impossible not to love!

How to serve
Drizzle this aromatic oil over roasted vegetables for a cozy finish, or mix it into salad dressings for a warm, festive twist. Pair it with fresh, crusty bread as a dip, or spoon it over warm risottos and soups to add a layer of spiced goodness. Feeling adventurous? Try it over roasted sweet potatoes or even desserts like baked pears for a gourmet touch. This oil fits wherever cozy, holiday vibes are needed. You absolutely have to try the oil with this Brussels Sprout Salad!

How to store
Store your infused oil in a sealed glass jar at room temperature for up to one week. Keep it in a cool, dark place to preserve its aromatic magic.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mulled Wine Oil
Mulled Wine Oil
Mulled Wine Oil
„Let’s make a piece of happiness“
Print
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Mulled Wine Oil

Mulled Wine Oil

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  • Author: Kimberly
  • Total Time: 45 min
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine mesh strainers
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1 orange
  • 1/4 tsp cinnamon
  • 8 cloves
  • 1 star anise
  • 1/4 tsp ground cardamom
  • 250 milliliter rapeseed oil

Instructions

  1. Zest the orange and put it along with the cloves, cinnamon, cardamom and star anise into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 10 min

Cranberry Orange Oil

Cranberry Orange Oil

von | Dez. 17, 2024 | 30 TO 60 MINUTES, ALL YEAR, CRANBERRY, INTERNATIONAL, MICHELIN, OILS, ORANGE, REFRESHING, UP TO 500, VEGAN

Cranberry Orange Oil

Cranberry Orange Oil

JUMP TO RECIPE
JUMP TO VIDEO

December 18, 2024 by Kimberly

This experiment began as cranberry-orange oil, but cranberries stayed quiet. Orange zest, though? It took center stage with bold flavor and vibrant color – a happy twist on the original plan.

35 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This was supposed to be a cranberry-orange oil experiment – a vibrant mix of sweet and tangy. But let me tell you, cranberries completely flopped! They gave neither color nor flavor to the oil. On the bright side, orange zest came to the rescue and brought everything I hoped for: a rich citrusy flavor and stunning golden hue. Sometimes experiments don’t go as planned, but this one ended on a high note!

How to serve
This zesty orange oil is perfect for elevating simple dishes. Drizzle it over a fresh salad, pair it with crusty bread and a sprinkle of flaky salt, or stir it into your favorite salad dressing for a pop of citrusy freshness. It’s also amazing for roasting veggies or adding a little flair to a cheese platter. While the cranberries didn’t work out, the orange zest shines in every bite! But if you’re looking for a great recipe with cranberries, though, I can highly recommend my Cranberry Orange Glazed Pork Roast. 

How to store
Transfer your oil to a clean, airtight bottle and store it in a cool, dark place. It’s best enjoyed within one week to keep that citrus flavor vibrant.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cranberry Orange Oil
Cranberry Orange Oil
Cranberry Orange Oil
„Let’s make a piece of happiness“
Print
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Cranberry Orange Oil

Cranberry Orange Oil

  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 50g fresh cranberries
  • 1 orange
  • 250 milliliter neutral oil

Instructions

  1. Wash the cranberries and zest the orange. Put everything into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 10 min

Orange Oil

Orange Oil

von | Aug. 1, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, ORANGE, REFRESHING, SUMMER, UP TO 500, VEGAN, ZESTY

Orange Oil

Orange Oil

JUMP TO RECIPE
JUMP TO VIDEO

August 1, 2024 by Kimberly

Add a burst of citrusy freshness to your dishes with orange oil! Perfect for salads, marinades, or desserts, it’s a must-have for any kitchen enthusiast.

1 HOUR

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Orange oil is your new kitchen secret weapon. It brings a vibrant citrusy punch to any dish, whether you’re drizzling it over a fresh salad, mixing it into a marinade, or adding a zesty twist to your favorite desserts. This versatile ingredient will elevate your cooking game, making every meal feel gourmet. Plus, it’s super easy to use and store, so let’s dive into the details!

How to serve
For salads, add a few drops to your vinaigrette for an unexpected burst of flavor. When marinating meats or vegetables, mix in a bit of orange oil to enhance the taste. For desserts, a light drizzle over cakes or fruit salads can make a big difference. Just remember, a little goes a long way – start with a small amount and adjust to taste. I like to combine this oil with these Smoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil.

How to store
Store your orange oil in a cool, dark place, preferably in an oil bottle, to keep it fresh and flavorful for up to 1-2 weeks. Avoid direct sunlight and heat to preserve its quality.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Orange Oil
Orange Oil
Orange Oil
„Let’s make a piece of happiness“
Print
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Orange Oil

Orange Oil

  • Author: Kimberly
  • Total Time: 1 hr
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1 orange
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Chop the orange in half and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the orange are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 30 min