Golden Oil
December 19, 2024 by Kimberly
A lightly sweet oil that didn’t quite hit the mark – marzipan and apricot stayed shy, but hey, it’s a fun little experiment for those curious about unique flavor twists!
35 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
SWEET
MICHELIN
OIL
WINTER
ABOUT THE RECIPE
Ever tried making infused oil with marzipan, honey, and dried apricots? I did – and it’s… something. The result? A barely sweet oil with whisper-soft hints of honey but not much else. It’s a quirky little experiment that didn’t quite hit the mark but still feels like it belongs in the “worth a try” category. Let’s call it a creative fail with a glimmer of potential.
How to serve
This oil works as a subtle drizzle over freshly baked bread or stirred into yogurt for a touch of sweetness. It’s also not bad brushed onto pastries before baking – though don’t expect bold flavors. Try mixing it into salad dressings for a fun experiment, or pair it with salty crackers to balance the sweetness. Basically, have fun with it and lower your expectations. If you’re in the mood for a special honey-apricot treat, you absolutely need to try these Honeycomb Apricot Marshmallow Fluff Cookies!
How to store
Store your oil in a clean, airtight glass bottle in a cool, dark place for up to one week. If any solid residue settles, give it a gentle shake before use.
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Golden Oil
- Total Time: 35 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 1 tbsp honey
- 45 grams marzipan
- 50 grams dried apricots
- 250 milliliter oil
Instructions
- Put the dried apricots, honey & marzipan into the blender. Pour in the oil. Blend on the highest setting until there only small pieces are longer visible.
- 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 15 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
- 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.
- 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.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe more 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.
- Passive Time: 20 min
- Cook Time: 15 min
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