As autumn days grow shorter and night falls earlier, the comfort of a cozy home and a warm dinner makes the transition into winter easier. One way I keep my demeanor cheery in winter is by making plans for entertaining. With Hanukkah just around the corner, I have been experimenting with recipes for gifts from the kitchen.
I have been working on making my infused oil recipe even better, as I love giving this gift to family and friends, especially for Hanukkah. The Hanukkah story tells about how a small amount of oil miraculously burned for eight days in the Temple when the Maccabees reclaimed it. To me, the gift of flavored oil is the perfect way to recall the miracle of oil that is the center of the Hanukkah story. Not to mention that, especially these days, it's cost effective and wraps up nicely for a pretty gift presentation.
When making infused oils it's especially important to follow food safety rules. Introducing herbs and vegetables, either fresh or dried, into oil creates an opportunity for introducing bacteria. Infused oils should be refrigerated and used within three days of preparation. If you are worried about giving a perishable gift, give a lovely glass bottle, a good bottle of olive oil, and a bundle of fresh spices, along with these instructions.
Herb Infused Oil
6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 1/2 cups extra virgin olive oil
Wash herbs thoroughly and dry using paper towels. Place herbs on a baking sheet and place in oven at 275 degrees F for 10 minutes to eliminate moisture. Place basil, thyme, rosemary and oregano in a very clean 12 ounce glass bottle or cruet (or split evenly among smaller containers). Pour oil into bottle using a funnel. Store in refrigerator, tightly covered. Dispose of unused oil after three days.
For a terrific Hanukkah treat, try dipping warm Menorah Bread into your infused oil.
Have you made infused oil before? Post and share your experience.
What flavors of oil do you think would be delicious? Share your ideas.
