Lemon Spice Infused Oil

• 1 teaspoon freshly grated lemon zest
• 10 whole cloves
• 1 bay leaf
• 1/2 teaspoon cinnamon
• 1/2 teaspoon whole allspice
• 1/2 teaspoon whole black peppercorn
• 1 tablespoon fresh lemon juice
• 1/2 cup peanut oil or 1/2 cup vegetable oil

1. Heat oven to 300 degrees F.
2. With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste.
3. In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour.
4. Cool on a rack for 30 minutes.
5. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.
6. Covered loosely and refrigerated at all times, flavored oil keeps for one month.

freshly grated lemon zest, cloves, bay leaf, cinnamon, whole allspice, whole black peppercorn, lemon juice, peanut oil

Taken from www.food.com/recipe/lemon-spice-infused-oil-246351 (may not work)