Lemon Spice Oil recipe

Stir this oil into cooked rice or pour it sparingly onto poached, steamed or saute d fish.

1 teaspoon freshly grated lemon zest
10 whole cloves
1 bay leaf
1/2 teaspoon cinnamon
1/2 teaspoon whole allspice
1/2 teaspoon whole black peppercorns
1 tablespoon fresh lemon juice
1/2 cup peanut or vegetable oil

Heat oven to 300 degrees F.

With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste.

In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes.

Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month.

Makes about 1/2 cup.