Homemade Flavored Oils Archive - Kimberly Zett

Chocolate Mint Oil

Kimberly — Fri, 20 Dec 2024 16:40:23 +0000

Chocolate Mint Oil

December 20, 2024 by Kimberly

This infused oil is minty-fresh and oh-so-delicious, even if the chocolate vibes didn’t show up. Perfect for drizzling on salads or desserts – it’s a happy accident you’ll love.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Not every recipe turns out as expected, but sometimes the result is even better! This Chocolate Mint Oil was supposed to capture both chocolate and mint flavors, but only the fresh, vibrant mint transferred – and honestly? It’s absolutely delicious. The cocoa nibs didn’t quite make the impact I hoped for, but the minty finish is so versatile and refreshing. Perfect for sweet and savory dishes, this oil still deserves a spot in your kitchen.

Drizzle this minty oil over fresh salads for a herby twist or use it to finish a dessert like brownies, ice cream, or fruit salads. It also works as a light drizzle over roasted vegetables, adding a subtle mint freshness to balance the flavors. For an unexpected yet delicious pairing, try it with lamb or feta cheese for a Mediterranean-inspired vibe. Versatile and fresh, it’s a little experiment gone right. For an extravagant dessert with a wow factor, you absolutely have to try this oil on my Vanilla Parfait with Chocolate Soil!

Store this infused oil in a clean, airtight bottle in the fridge for up to one week.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Chocolate Mint Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 40 min
Yield: 1 cup / 250 ml

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

15 grams cocoa nibs
15 grams fresh mint
250 milliliter rapeseed oil

Instructions

Put cocoa nibs and leaves of the mint into the blender. Pour in the oil. Blend on the highest setting until it no coarse 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 10 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 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.

Passive Time: 30 min
Cook Time: 10 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Chocolate Mint Oil erschien zuerst auf Kimberly Zett.

Gingerbread Oil

Kimberly — Mon, 16 Dec 2024 16:59:21 +0000

Gingerbread Oil

JUMP TO RECIPE

JUMP TO VIDEO

December 16, 2024 by Kimberly

Cozy up your cooking with this aromatic oil infused with warm spices like cinnamon and cardamom. It’s like bottling the holidays – perfect for drizzling, baking, or elevating savory dishes.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

5 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Step into holiday magic with this incredible spiced oil. Infused with cinnamon, cardamom, cloves, and more, it’s the ultimate flavor hack to elevate your cooking. Whether drizzled over roasted veggies, swirled into yogurt, or used for baking, it brings cozy gingerbread vibes to everything. Perfect for adding that warm, nostalgic touch to your festive meals, and hey, it also makes a pretty epic edible gift. Get ready to impress yourself and everyone you share it with!

For sweet treats, drizzle it over pancakes, waffles, or even vanilla ice cream. Feeling savory? Use it to dress roasted carrots, drizzle on warm bread, or even toss it into a simple salad dressing. Pro tip: Swirl a little into your hot chocolate or latte for the coziest vibes ever. It’s your new go-to secret weapon for holiday magic in every dish. I used this oil to glaze my milk buns with gingerbread filling – give it a try, you’re gonna love it!

Keep your spiced oil in a tightly sealed glass bottle in a cool, dark spot. It stays fresh and aromatic for up to a week. Shake gently before using.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

.tasty-recipe-responsive-iframe-container-b932c050 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-b932c050 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; }

Gingerbread Oil

Author: Kimberly
Total Time: 5 min
Yield: 1 cup / 250 ml

Print Recipe

Description

RECOMMENDED EQUIPMENT

medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
medium-sized bowl
fine sieve
sealable container (oil bottle)
ice cubes

Ingredients

Units

2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cardamom
1/8 tsp nutmeg
3 anise stars
1 piece of fresh ginger
250 milliliter oil

Instructions

Toss everything into the blender.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
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.
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 pour the oil into the prepared fine sieve to catch the coarse particles.
Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Passive Time:
Cook Time: 5 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Gingerbread Oil erschien zuerst auf Kimberly Zett.

Sun-Dried Tomato Oil

Kimberly — Tue, 07 May 2024 06:31:13 +0000

Sun-Dried Tomato Oil

JUMP TO RECIPE

JUMP TO VIDEO

May 7, 2024 by Kimberly

Unleash bold flavors with homemade sun-dried tomatoes oil, perfect for enhancing any dish! Vibrant, aromatic, and incredibly versatile—your kitchen’s new secret weapon!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

55 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Elevate your culinary creations with sun-dried tomatoes oil, an exquisite infusion that brings a touch of Mediterranean flair to any dish. This special oil is a fantastic way to add depth and richness to your cooking.

Sun-dried tomatoes oil is exceptionally versatile. Drizzle it over salads for an instant flavor boost, mix into pasta for a luxurious touch, or brush it on grilled meats and vegetables. It also makes a fantastic dipping oil for bread at your next dinner party. Let this rich, flavorful oil transform your meals into gourmet creations!

Store your sun-dried tomatoes oil in an oil bottle in a cool, dark place. It can be kept for up to 2-3 weeks, ensuring you have this delicious condiment on hand to enhance your meals whenever needed.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

.tasty-recipe-responsive-iframe-container-0c28d062 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-0c28d062 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; }

Sun-Dried Tomatoes Oil

Author: Kimberly
Total Time: 55 min
Yield: 250 ml / 1 cup

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

85 grams sun-dried tomatoes
250 milliliters extra virgin olive oil

Instructions

Chop the tomatoes into coarse pieces, and put them into the blender. Pour in the oil. Blend on the highest setting until the mixture becomes dark orange/red and only tiny pieces of the dried tomatoes are visible.
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.
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.
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.
After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 1 hour 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 2-3 weeks.

Notes

The calorie information may vary depending on the product used, country and region.

Passive Time: 30 min
Cook Time: 25 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Sun-Dried Tomato Oil erschien zuerst auf Kimberly Zett.