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From the desk of Lorie Fangio-originally published in the Holiday magazine 2019

Rosemary Infused Oil and Citrus Infused Vinegar

For the oil 

2 cups olive oil 

½ cup rosemary stems

2 cloves garlic, sliced

Heat oil in small saucepan until it is just warm (about 150°F). Place the garlic and rosemary in a sterile jar or bottle and pour the warmed oil into the container. Place the lid on the container and allow to stand for 2 days-2 weeks.  

For the vinegar 

2 cups white wine vinegar 

1 orange 

1 lemon 

dried cloves 

Jars or bottles for filling 

Zest fruit, being careful to leave as much pith behind as possible. Add the zest and cloves to a sterile jar. Heat vinegar in a small saucepan until it begins to steam. Remove the vinegar from the heat and pour over zest. Close jar with lid and allow to stand for 1-2 weeks, shaking it occasionally.  

*When the oil and vinegar have reached the desired flavorstrain them to remove the solids and pour into clean bottles or jars.  

Christmas Nuts Mix

2 cups raw pecans 

1 cup raw pistachios 

1 cup raw macadamia nuts 

3 tablespoons butter 

 cup brown sugar 

1 teaspoon cinnamon 

1 teaspoon dried ginger 

½ teaspoon salt 

¼ teaspoon coriander 

¼ teaspoon cayenne 

¼ cup apple cider vinegar 

1 tablespoon vanilla 

 Preheat the oven to 350°F. In a medium chef’s pan, brown the nuts in the butter for about 3 minutes. In a small bowl, mix all the seasonings and brown sugar. Add the seasoning mixture to the nuts and toss to coat. Add the vinegar and continue cooking until the sugar and spices have formed a syrup. Add the vanilla and cook until the syrup is thick and mostly coating the nuts. Pour the nut mixture onto a parchment lined baking sheet and place in the oven. Cook the nuts for 7-10 minutes until they are dry to the touch. Allow nuts to cool, then break into pieces. Store in an airtight container. 


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