---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Olive Oil with Lemon and Bay Leaf
  Categories: Misc, Holiday
       Yield: 1 cup
  
  
       1 lg Fresh lemon
       1 c  Extra-virgin olive oil
       1    Bay leaf, preferably Calif
     1/4 ts Whole peppercorns
  
   Flavored oils have may uses.  Include a gift
   suggesting brushing this on toasted Italian bread,
   mixing it with pasta and grated pecorino romano
   cheese, or tossing it with a salad.  Use the highly
   aromatic California bay leaves in this recipe if you
   can.
   
   Scrub the lemon with an abrasive sponge to remove all
   surface impurities. Rinse thoroughly and dry well.
   
   Pour the olive oil into a small heavy saucepan. Using
   a zester and working directly over the pan, remove the
   zest from the lemon, letting it fall into the oil. Add
   the bay leaf and peppercorns. Clip a candy thermometer
   onto the side of the pan.  Heat the oil over
   medium-low heat until the thermometer registers 200
   degrees. Cook at 200-225 degrees for 10 minutes.
   Remove from the heat and let cool slightly.
   
   Sterilize a bottle according to the directions on page
   10. Transfer the oil mixture to the hot, sterilized
   bottle. Cover and store at room temperatue for up to 2
   months.
   
   Source:  Williams-Sonoma Kitchen Library: Gifts From
   The Kitchen
  
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