♥ To make the rosemary-infused olive oil: ♥ To make the garlic-infused olive oil:
1. Stuff rosemary sprigs into your glass bottle.
Set aside.
2. In a saucepan, heat olive oil until a few small
bubbles start forming. (If your oil starts
smoking, take it off the stove and allow it to
cool for 10 minutes.)
3. Carefully pour warm oil into the bottle over
rosemary. Don't overfill.
4. Cork the bottle and store in the refrigerator.
5. Serve with bread, drizzled over salads, or in
everyday cooking. (Use and/or throw out
within 10-14 days.) 1. Put the cloves in a bowl with the lime juice.
Stir and let sit for 15 minutes.
2. Preheat oven to 325 F.
3. Reserving the juice for later, drain the lime
juice from the cloves.
4. Spread out the garlic cloves in one layer in a
small baking dish.
5. Pour enough olive oil over the garlic so that
the cloves are completely immersed.
6. Roast in a hot oven for 30-45 minutes.
7. Remove from the oven and let cool. Cloves
will darken as they cool. Scoop the cloves
from the oil into a bowl using a slotted
spoon.
8. Pour the reserved lime juice over the cloves
with ½ cup your oil and stir to combine.
9. Pack garlic cloves in an airtight container.
Pour enough of the oil over the roasted
cloves to cover. Refrigerate until you need
to use roasted garlic in other recipes. (I like it
smeared on bread)
10. Strain the remaining oil into your (clean, ster-
ilized) glass bottle and use as garlic infused
olive oil.
♥ To make the chili-infused olive oil:
6. Pour chili flakes into your glass bottle. Set
aside.
7. In a saucepan, heat olive oil until a few small
bubbles start forming. (If your oil starts
smoking, take it off the stove and allow it to
cool for 10 minutes.)
8. Carefully pour warm oil into the bottle over
the chili flakes. Don't overfill.
9. Cork the bottle and store in the refrigerator.
10. Serve with bread, drizzled over salads, or in
everyday cooking.
Caramel Apple Butter
WATCH VIDEO
Source: itsalwaysautumn.com
What You Need:
• 15-16 Apples (7-8 pounds)
• 1 cup brown sugar
• 1.5 teaspoons cinnamon
• ¾ teaspoon ginger
• ¾ teaspoon ground cloves
• 2 teaspoons vanilla
• 30 unwrapped caramels
*Keep in fridge for 2 weeks or freeze for up to 6 months
30
December 2018
INSIGHT