From Daryl:
I received some lovely infused oils for Christmas a year ago, but I ran out of my favorite lemon-infused oil in about 6 months. I used the others (one with herbs, another with lavender), but I always missed the one with lemon the most. So I decided to search for a way to make it. I wasn't sure I could accomplish the task. What I did have on hand was the empty bottle with its perfect spout and lemons.
Well, success! This recipe is so easy!! I have used the oil on vegetables and fish and chicken. If you have a lemon tree, even better. I don't. Mine bit the dust about 2 years ago. I'm not sure what I did wrong. Maybe because it was confined in a pot?? I replanted it in the garden, but that didn't save it...
Or did it? I see a sprout of a lemon tree coming up where I'd planted the tree. It's about three feet tall. One long stem. Will it ultimately prevail and become a full-fledged tree? I'll keep you posted!
Don't you love resilience?
Giveaway below!
How to make
lemon-infused oil
2 lemons
8 ounces olive oil
Scrub your lemons quite thoroughly before peeling them. Peel your lemons avoiding any of the white
pith. (This is hard to do, but you can do it.)
Place the lemon peel with the olive oil into a saucepan and
cook over a very low heat (simmer) for 10-15 minutes. Do not let the mixture
boil. You want the flavors to infuse slowly.
Remove the pan from the heat and allow the oil to cool down
completely.
Take out the peel and pour the oil, through a funnel, into a
glass jar or bottle. Seal with a cork.
I used the oil to grill chopped zucchini and added a few herbs. Yummy!
Last week I did a cover reveal for the upcoming release of PRESSING THE ISSUE, the 6th Cookbook Nook Mystery. I'll be telling you more about that release in the weeks to come.
Meanwhile...
I'd like to reveal the cover for the 2nd in the French Bistro Mysteries, SOUFFLÉ OF SUSPICION. I'm so excited about this release. It will debut in July. The month before (June), the paperback version of the first in the series, A DEADLY ÉCLAIR comes out. Whee!
Busy year for me!
The buoyant mood at Bistro Rousseau
deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s
kitchen, and Mimi Rousseau must tease the real killer out of a mélange of
menacing characters.
Crush Week in Nouvelle Vie is a madhouse—in a good way.
Tourists pour into town for the pressing of the Napa Valley’s world-renowned
grapes and all the town’s businesses get a nice lift, including Bistro Rousseau
and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats
Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with
expert care by the area’s top talents.
Chef Camille’s sister Renee is managing the festival with a
cast-iron fist, upsetting everyone, including her sister. Which is bad for
Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building
her business, so her first course of action is to whip up answers and
catch the unsavory perpetrator before Camille takes a dusting and gets burned.
Click here to preorder.
*
Pressing the Issue, the 6th Cookbook Nook Mystery, will come out Feb 20 in ebook and print on demand. You can order the ebook now and the POD on the day of release. PREORDER NOW
GIVEAWAY
A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.
GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.
FOR CHEDDAR OR WORSE,
the 7th Cheese Shop Mystery is out!
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.
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When a fairytale fantasy night becomes a nightmare,
