how to make flavored oil Archive - Kimberly Zett

Pink Grapefruit Oil

Kimberly — Wed, 30 Oct 2024 08:00:17 +0000

Pink Grapefruit Oil

October 30, 2024 by Kimberly

This bright, zesty oil brings a burst of citrusy sunshine to any dish! Imagine the fresh, tangy flavor that instantly lifts salads, dressings, or seafood with a unique, refreshing twist.

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TOTAL TIME

60 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

There’s something so fun and fresh about adding a homemade twist to your meals, and this grapefruit-infused oil is all that and more. Imagine splashing this bright, citrusy oil over salads, seafood, or roasted veggies – it’s an instant flavor boost that’s both refreshing and light. It’s one of those recipes that feels fancy without the fuss. You’ll want to keep this one handy in the kitchen!

This citrus-infused oil is super versatile! Drizzle it over a crisp salad for a fresh, tangy kick, or use it as a base for marinades that need a fruity pop. It’s fantastic over grilled fish or shrimp, adding a lively twist to each bite. Try mixing it with a bit of vinegar and herbs to make a standout dressing that’s as vibrant as it is delicious. It’s perfect for those dishes where you need a little something to bring it all together! But if you really want to bring it to the next level, you’ve got to try it in this Pink Grapefruit Cardamom Chutney!

Store this oil in a sealed glass jar or oil bottle in the fridge, where it’ll keep for about one week. Give it a good shake before each use to keep the flavor fresh.

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

Pink Grapefruit Oil

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Author: Kimberly
Total Time: 60 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

1 pink grapefruit
250 milliliters avocado oil

Instructions

Zest the grapefruit, making sure no white pith is attached. Separate the grapefruit flesh from the white skin. Discard the white skin, and add the zest and flesh to the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the grapefruit 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 30 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 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: 10 min
Passive Time: 20 min
Cook Time: 30 min

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Pumpkin Oil

Kimberly — Sat, 12 Oct 2024 08:00:55 +0000

Pumpkin Oil

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October 12, 2024 by Kimberly

This rich oil is infused with the essence of pumpkin, adding a velvety warmth and earthy sweetness to any dish. Perfect for drizzling on salads, soups, or roasted veggies!

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

TOTAL TIME

65 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Pumpkin-infused oil is a total game-changer for your fall dishes! It’s packed with the natural flavors and warmth of pumpkin, giving a subtle, earthy sweetness to everything it touches. Whether you’re drizzling it over a fresh salad, using it as a finishing oil for soups, or adding a luxurious touch to roasted veggies, this infused oil brings a comforting, cozy vibe to any meal. Plus, it’s super easy to make at home and keeps your cooking fresh and seasonal.

You’ll love using this pumpkin-infused oil as a finishing touch! Drizzle it over a hearty bowl of soup, use it to elevate your favorite salads, or even toss roasted veggies in it for an extra layer of fall flavor. The velvety richness and beautiful color also make it perfect for adding a gourmet vibe to your meals without any fuss. Experiment with it as a dip for bread or mix it into your favorite dressings! Maybe you want to try it out with this Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce.

Store your pumpkin-infused oil in a clean, airtight bottle or jar, and keep it in a cool, dark place, like a pantry. It should last for about 1-2 months, but make sure to give it a good shake before using to keep the flavors mixed.

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

Pumpkin Oil

Author: Kimberly
Total Time: 65 min
Yield: 1 cup / 250 ml 1x

Print Recipe

Description

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

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

150 grams hokkaido pumpkin
250 milliliters oil

Instructions

Chop the pumpkin in half and scrape out all the seeds. Cut the flesh into coarse pieces and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no coarse pieces of pumpkin 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 30 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
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 1-2 weeks.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 30 min

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Pickle Oil

Kimberly — Wed, 18 Sep 2024 08:00:51 +0000

Pickle Oil

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September 18, 2024 by Kimberly

Imagine a drizzle of tangy, savory oil infused with a burst of pickled goodness. This magical blend elevates any dish, adding a bright, crunchy kick that’ll have you craving more!

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

TOTAL TIME

60 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ever wanted to add a little magic to your meals? This flavorful pickle oil does just that! It’s like a tangy explosion in your mouth with every drizzle. Perfect for sprucing up salads, roasted veggies, or even a simple sandwich. You can whip it up in no time and store it for later. Whether you’re cooking for friends or just want to jazz up a weekday lunch, this oil is your secret weapon.

This oil shines when you drizzle it over fresh greens, turning any simple salad into something gourmet. It’s also amazing as a finishing touch for roasted vegetables or grilled meats, giving them that extra tang and complexity. Dip fresh, crusty bread in it for an easy, crowd-pleasing appetizer. And trust me, it’s killer as a sandwich spread or mixed into your favorite marinades. Basically, you can add it anywhere you want a little zing!

Store your pickle oil in an airtight container, like a mason jar, in the fridge for up to two weeks. Make sure to give it a little shake before using to get all those flavors evenly distributed. The longer it sits, the more the flavors intensify!

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

Pickle Oil

Author: Kimberly
Total Time: 60 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

150 grams pickles
250 milliliters rapeseed oil

Instructions

Put the pickles into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the pickles are visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°C (220°F), and maintain this temperature for the next 30 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 mesh strainer over one medium-sized bowl and another fine mesh 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.
Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about half an 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.

Passive Time: 30 min
Cook Time: 30 min

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Pickle Oil erschien zuerst auf Kimberly Zett.