Rosemary And Lemon-Infused Oil

Rosemary And Lemon-Infused Oil

Ingredients:
½ cup pure olive oil
1 tablespoon chopped fresh rosemary (no stems)
1 garlic clove, sliced

Directions:
Zest of 1 lemon
Pinch of gray sea salt
A few twists of black pepper
1. Warm the oil in a saucepan over medium-low heat.
2. Add the rosemary, garlic, lemon zest, salt, and pepper.
3. Sizzle for 30 seconds then pour into a glass bowl.
CRANBERRY-ORANGE COMPOTE
PREP TIME: 15 | MINUTES COOK TIME: 35 MINUTES | READY IN: 50
MINUTES
Make this delicious compote during your next holiday season. The simple flavors of
orange and nutmeg are the perfect counterpart to the tartness of real cranberries.
This is a great complement to the roasted turkey on your holiday plate. It can be
made weeks ahead then frozen to make holiday meal preparations easier. Also, it
makes a colorful ready-to-serve holiday gift.
MAKES 20 SERVINGS
1 pound whole cranberries
Juice and zest of 1 navel orange
¼ teaspoon freshly grated nutmeg (c’mon man, grate your own!)
1½ cups sugar
1. Combine the cranberries, orange juice and zest, nutmeg, and sugar in a heavy-
bottomed pot over medium high.
2. After it comes to a boil turn the heat to low and cook for about 35 minutes until the
berry skins burst and mixture reduces by about one-third.
3. Remove from the heat and allow to cool; it will thicken as it cools.
Chef’s Note: To cool faster, place the pot in the sink then fill the sink with cold
water about halfway up the sides of the pot (not in the pot) and stir occasionally.
CRANBERRY VINAIGRETTE
PREP TIME: 30 MINUTES | READY IN: 30 MINUTES
Cranberry vinaigrette is very easy to make and great on grilled chicken or garden
fresh greens. I also use this recipe as a sauce for grilled pork tenderloin on fall and
winter nights. The tartness of the cranberries cuts through the fat of grilled meats.
MAKES 8 SERVINGS