Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon Olive Oil
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- #84646
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 large lemons
4 cups extra virgin olive oil, divided
directions
Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. (Save the peeled lemons for juice in other dishes.)
Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute.
Remove to a 2 quart glass jar or sealed plastic container and add remaining 3 3/4 cup olive oil. Allow to marinate four days at room temperature.
Strain the oil and discard the peel.
Recipe Source: "The Frugal Gourmet Cooks Italian" by Jeff Smith (Wm. Morrow, 1993)
added by
ilovetocook23
nutrition data
120 calories, 14 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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