DIY Network

Food Preparation Learn how to make Spanish snacks. From "Weekend Entertaining" episode WKE-401

(Continued from page 2)

Lemon and Thyme Infused Oil

Ingredients:

1 cup grape seed oil
3 lemons
1-1/2 oz. fresh thyme, steams and leaves

Equipment:

food dehydrator
mini-processor or blender
bottle funnel
cheese cloth

1. Cut a slice of lemon about 1/8 inch thick, and then peel away the fruit from the inside.

2. Twist the lemon peel around two times to make a loose corkscrew shape.

3. Secure the peel on the tray of the dehydrator. This will be used as a garnish in the bottle.

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Figure B

4. Carefully peel the zest and the white part away from the flesh of the other lemons (figure B).

5. Cut the flesh of the lemons in 1/4 inch thick slices, and then dry using the dehydrator.

6. Once the fruit is dry, reserve the garnish peel and use a food processor or blender to chop the remainder of the lemon slices. This should make about 1/2 cup of chopped dried lemon.

7. Wash the Thyme, and then pat it dry.

8. Dehydrate the Thyme sprigs.

9. Once they are dry, reserve a couple of the sprigs for garnish.

10. In a small saucepan, add the chopped lemon and the whole Thyme sprigs to the grape seed oil.

11. Bring the mixture to a simmer for about 15 seconds.

12. Remove from the heat and stir for another 45 seconds.

13. Allow the mixture to cool to room temperature, and then put it in a covered container in the refrigerator for five days. Check the mixture after three days to see how it's coming along.

Note: When checking the mixture, only use clean utensils.

14. Place one to two sprigs of dried Thyme and the corkscrew-shaped lemon peel into the sterilized bottle or jar.

15. Pour oil through four layers of cheesecloth into a bottle or jar, squeezing the cheesecloth to release all of the oil and essence of the fruit.

16. Cover immediately, and then refrigerate.

17. Use within two weeks

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