Orange Cumin Vinaigrette With Roasted Garlic

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds
1/3 cup	78ml	Orange juice, preferably freshly-squeezed
		Grated zest of one well washed orange
1 tablespoon	15ml	Sherry vinegar
1/4 cup	59ml	Roasted Garlic pulp - see * Note
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Olive oil

Recipe Instructions

* Note: See the "Roasted Garlic" recipe which is included in this collection.

Preheat oven to 350 degrees.

Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E11 broadcast 02-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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