Orange Oil
By: Anonymous
Published: Monday, November 30, 2009 - 3:50pm

Ingredients




Juice of 4 oranges - (abt 2 cups)
1/4 cup extra-virgin olive oil
1/2 teaspoon roasted peanut oil
(or use regular peanut oil)

Preparation

1 Put the orange juice in a small pan over low heat and simmer to reduce to about 1/4 cup. Strain the juice through a fine sieve and whisk in both oils. Transfer to a small bowl and refrigerate until needed. 2 This recipe yields about 1/2 cup. 3 Comments: This distinctive oil is one of the finishing touches to chef Fred Halpert's "Rock Shrimp Martini" (see recipe). Reducing the orange juice slowly will concentrate and intensify the flavor. The extra orange oil will keep for 2 weeks refrigerated; use it in salads or stir-fries. 4 Yield: 1/2 cup