PEAR AND CRANBERRY STUFFED FRENCH TOAST

When I made this Pear and Cranberry French Toast for a weekday breakfast - my entire family was horrified when I removed the crusts. I only made that mistake once, after that the crusts were left intact.
Crusts or not, this French Toast was a delicious way to enjoy a last taste of winter inspired fruits.

PEAR AND CRANBERRY STUFFED FRENCH TOAST

SPICED PEAR FILLING
1 pear, thinly sliced
1/3 cup dried cranberries
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice
FRENCH TOAST
2 eggs
1/3 cup almond milk
1 tablespoon maple syrup, plus more to top if desired
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
8 slices bread
1 1/2 tablespoons mascarpone cheese
1 teaspoon unsalted butter
powdered sugar

Combine pear slices, dried cranberries, maple syrup and pumpkin pie spice in a medium bowl. Toss to coat and let sit for 10 minutes.
Meanwhile in another bowl, combine eggs, almond milk, 1 tablespoon maple syrup, cinnamon and pumpkin pie spice. Whisk until well combined.
Coat 4 slices of bread with a layer of mascarpone. Dip each into the egg mixture, coating both sides, and top each with 1/4 of the pear-cranberry filling. Dip the remaining bread into the egg mixture, coating both sides, and top each prepared base to make a sandwich (or you could make it like I did - dipped each piece of bread, cooked them, then spread with mascarpone and topped with the filling and another slice of bread).
Heat a skillet over medium-high heat and add butter. Once melted, place sandwiches in pan, cook 2 to 3 minutes or until bottom is golden, flip and cook for 2 to 3 minutes more until other side is golden and sandwich is cooked through. Remove from pan and slice each diagonally.
Serve with powdered sugar and additional maple syrup if desired.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

CRANBERRY POMEGRANATE COSMOPOLITANS and TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE and CRANBERRY AND LIME LEAF DRUNKEN CHICKEN and CRANBERRY SALAD DRESSING and APPLE CRANBERRY SLAW and ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS and CRANBERRY GOODNESS and SPARKLING CRANBERRIES

While cooking before and after the holidays, I incorporated fresh cranberries, dried cranberries, cranberry juice, and cranberry sauce!

CRANBERRY POMEGRANATE COSMOPOLITANS

2 cups vodka
1 cup orange liqueur
1 cup cranberry juice cocktail
1/2 cup pomegranate juice
1/2 cup freshly squeezed lime juice

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in and shake for a full 30 seconds. Pour into martini glasses.
Enjoy!

Recipe adapted from Ina Garten, 2008
www.foodnetwork.com/ina-garten/recipes/‎

TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE

1 can (16 ounces) whole berry cranberry sauce
1/2 cup barbecue sauce
2 egg whites
1.25 pounds lean ground turkey
2 green onions, chopped
2 teaspoons grated orange peel
1 1/2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper

Combine cranberry and barbecue sauces in a slow cooker. Cover, cook on high for 20 to 25 minutes, or until cranberry sauce melts and is heated through.
Meanwhile, place egg whites in a medium bowl, beat lightly. Add turkey, green onions, orange peel, soy sauce and pepper. Mix until well blended. Shape into meatballs.
Spray a skillet with cooking spray, heat over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, turning to brown evenly. Add to heated sauce in the slow cooker, stir gently to coat.
Turn the slow cooker to low, cover and cook for 3 minutes. Remove meatballs to a serving platter.
Enjoy!

Recipe adapted from The Crock Pot cookbook
www.crock-pot.com/accessories/cookbooks/SCBESTLOV.html‎

CRANBERRY AND LIME LEAF DRUNKEN CHICKEN

1 roasting chicken, giblets removed
2 cups cranberry juice
1 (750 milliliter) bottle of red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup fresh cranberries
1/4 cup kaffir lime leaves, finely chopped
2 tablespoons lemongrass paste
2 tablespoons ginger paste
2 tablespoons whole black peppercorns
1 tablespoon whole black peppercorns
1 tablespoon salt

At least 8 hours before serving, place all ingredients in a bowl, large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, heat oven to 400F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160F and skin is golden and crisp 1 1/2 to 2 hours.
Let chicken sit for 10 minutes before carving.
Enjoy!

Recipe adapted from Oprah Magazine, November 2010
www.oprah.com/food.html‎

CRANBERRY SALAD DRESSING

Combine 1/4 cup balsamic vinegar, 2 tablespoons honey and 1/4 cup cranberries in a saucepan, bring to a simmer over medium heat. Turn off heat and allow to cool, then combine with 2 chopped dates, 1/3 cup olive oil and a pinch of salt.
Enjoy!

APPLE CRANBERRY SLAW

1/3 cup Italian dressing
2 tablespoons maple flavored pancake syrup
1/2 (14 ounce) package of coleslaw blend
1 apple, chopped
1/2 cup dried cranberries

Mix all ingredients together.
Enjoy!

ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS

7 carrots, peeled and cut into slices
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/4 cup chopped shallots
1/2 cup dried cranberries
1/3 cup smoked almonds, coarsely chopped

Heat oven to 400F.
Place carrots in medium baking dish and drizzle with honey and olive oil. Sprinkle with thyme and toss to coat. Sprinkle with shallots and dried cranberries. Bake 15 to 18 minutes, or until carrots are tender. Sprinkle with smoked almonds.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2013
www.arkansasonline.com/news/features/food/‎

CRANBERRY GOODNESS

1/2 cup sugar
1/2 cup brown sugar
1 cup quick oats
3 tablespoons flour
1 teaspoon cinnamon
1 1/2 cups fresh cranberries
3 apples, peeled and diced
1/2 cup pecans, chopped
1/2 cup butter, melted

Heat oven to 350F.
Coat a 3 quart casserole dish with nonstick spray.
In a large mixing bowl, combine sugars, oats, flour and cinnamon. Add fruits and nuts, mixing well. Spread mixture in prepared dish. Drizzle melted butter over the top.
Bake for 30 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2011
www.arkansasonline.com/news/features/food/‎

SPARKLING CRANBERRIES

Cook 1 cup of pure maple syrup in a saucepan over medium-low heat, 1 to 2 minutes. (Don't let the syrup get too hot or cranberries will pop). Remove from heat, stir in 2 cups of fresh cranberries.
Cover and chill 8 to 12 hours. Place 1 cup of sugar in a large bowl. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to the sugar, gently toss to coat.
Repeat with remaining cranberries. Place cranberries in a single layer on a parchment lined baking sheet. Let stand until completely dry.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

SAGE CRANBERRY PUNCH

Friends hosted "cocktails for a cause", a fun and enjoyable reminder that this time of year is about a joyful time with wonderful people and giving what you are able to.
I love this warm and convivial evening. Everyone brings something for the family being sponsored, a cocktail, and if they remember, the recipe. The cocktails are placed around the room for people to sample, and are paired with delicious food, prepared by our talented hostess.

SAGE CRANBERRY PUNCH

Boil 1 1/2 cups of water and 1 cup of sugar until the sugar is dissolved. Add the zest of 1 orange and 4 sprigs of sage. Steep for 45 minutes to an hour, and let cool.
In a large pitcher, combine 4 cups of cranberry juice, 1 cup of vodka, 1/4 cup Grand Marnier and the juice of the orange. Strain the sugar-sage mixture and add, stirring to mix.
Let chill and serve.
Enjoy!

NOTE: If I was to make this again, I would cut down on the sugar and increase the vodka!

Recipe adapted from Martha Stewart
www.marthastewart.com/cook‎

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

GIMLET and BLUEBERRY TARRAGON SPARKLERS and THE LUSTY LADY and OLD PAL and LYCHEE MARTINI

My husband enjoys a Gin and Tonic in the summer and a Bourbon and water in the winter, so on the nights we sip and savor a beverage at home, I experiment and mix up an interesting cocktail for myself. I'm accomplished at adapting a recipe to yield one - and on occasion I will mix two and deliver one to my neighbor.

GIMLET

1/4 cup gin
1 tablespoon plus 2 teaspoons fresh lime juice
1 tablespoon simple syrup
1/2 teaspoon Roses lime juice

Pour into a shaker filled with ice cubes. Cover, shake vigorously until outside of shaker is frosty.
Strain into a coupe glass, add 1 large ice cube.
Enjoy! Please share recipedoodle with your friends!

Recipe adapted from Bon Appetit, September 2012
www.bonappetit.com/recipes‎

BLUEBERRY TARRAGON SPARKLERS

1/2 cup blueberries
1/4 cup honey
2 tablespoons chopped fresh tarragon
ice
2 bottles of sparkling white wine

In a medium saucepan, bring blueberries, honey, 1/4 cup water and tarragon to a boil over medium heat. Stir until honey dissolves, about 3 minutes. Off the heat, muddle the blueberries and let stand for 20 minutes, strain and let cool. Spoon 1 tablespoon blueberry syrup each into 8 glasses. Add ice, then the sparkling wine.
Enjoy! Please let your friends know about reciepedoodle!

Recipe adapted from RachaelRay Magazine, July/August 2013
www.rachaelraymag.com/recipes/‎

THE LUSTY LADY

2 ounces gin
1/2 ounce lime juice
1/2 ounce agave nectar
3/4 ounce cranberry juice
3 to 4 dashes of lavender bitters

Fill a shaker with ice. Pour all the ingredients into a shaker. Shake until frothy.
Enjoy!

Recipe adapted from Scrappys Bitters
scrappysbitters.com/lavender/‎
I would love for you to share recipedoodle with your friends!

OLD PAL

3 tablespoons bourbon
2 tablespoons campari
2 tablespoons dry vermouth
1 lime twist

Combine bourbon, campari and dry vermouth in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into a coupe glass. Garnish with a lime twist if desired.
Enjoy! I would love for you to share recipedoodle with your friends!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/‎

LYCHEE MARTINI

ice cubes
3 ounces vodka
2 ounces lychee juice
splash of vermouth
2 lychees for garnish

In a cocktail shaker filled with ice, add vodka, lychee juice and vermouth. Shake until chilled. Pour into a martini glass and garnish with lychees.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from Danny Boome and The Food Network, 2008
http://www.foodnetwork.com/recipes/rescue-chef/lychee-martini-recipe/index.html

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

LEAFY GREENS, APPLES AND ALMONDS WITH TARRAGON DRESSING and BACON WRAPPED PORK TENDERLOIN WITH CARAMELIZED LEEKS AND ROASTED VEGETABLES and CRANBERRY ORANGE BARS

A friend was not feeling well through the first part of December - no time is a good time to be sick, but it seems that the holidays are a particularly cruel time to be confined to the bed.
Although I wanted to snap my fingers (or even drive over and actually do it myself) and have her tree put up, presents bought and wrapped and all Christmas baking done, the only offer she would accept was to allow me to cook her and her family dinner.
Along with the salad, pork tenderloin and cranberry orange bars, I also included a cheese and relish appetizer and a bottle of wine for her and her husband for when she was feeling better.
I have made all of these dishes since, and they have been enjoyed immensely every time. Each course comes together quickly and is elegant and tasty - perfect for any occasion.

LEAFY GREENS, APPLES AND ALMONDS WITH TARRAGON DRESSING

4 cups torn romaine and red leaf lettuce, or leafy greens of your choice
2 apples, cored and diced
1/3 cup coarsely chopped smoke flavored almonds
Tarragon Dressing (recipe follows)

In a large bowl, combine greens and apples. Toss lightly, sprinkle with almonds.
Prepare tarragon dressing. Serve salad at once, passing dressing separately at the table.

TARRAGON DRESSING

1 tablespoon white wine vinegar
2 teaspoons dijon mustard
1/2 teaspoon dried tarragon
salt and freshly ground black pepper to taste
1 shallot, peeled and finely chopped
1/3 cup olive oil
juice of half a lemon

In a medium bowl, mix vinegar, mustard, tarragon, salt and pepper, and shallot. Using a whisk, slowly and gradually beat in oil until dressing thickens. Add lemon juice.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2008

BACON WRAPPED PORK TENDERLOIN WITH CARAMELIZED LEEKS AND ROASTED VEGETABLES

1/2 pound potatoes, scrubbed and cut into chunks
1 cup carrots, sliced
2 generous handfuls brussels sprouts, trimmed
3 cloves garlic, minced, divided use
2 tablespoons olive oil
salt and ground black pepper
4 leeks. trimmed
1 tablespoon butter
1/2 cup beer
5 slices thick cut bacon
1 pork tenderloin (about 1 pound)

Heat oven to 350F.
In a baking dish, combine potatoes, carrots, brussels sprouts and about 1 clove of the minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast 30 to 45 minutes or until vegetables are tender.
Meanwhile, cut each leek into half lengthwise, then cut into thin half circles. Place sliced leeks in a bowl of cold water and let stand for 5 minutes, to allow any dirt or grit to sink to the bottom of the bowl.
Heat butter in a small skillet until foamy. Using a slotted spoon, remove leeks from water, squeezing out excess water. Add leeks to butter and cook, stirring occasionally, until they begin to soften, about 5 minutes, Stir in remaining garlic and cook 5 minutes more. Stir in beer, increase heat to medium-high and simmer 5 minutes. Season with ground black pepper, set aside.
Wrap pork tenderloin in bacon (it may take more than the recipe states to cover your tenderloin). Spoon leek mixture into a small roasting dish. Arrange bacon wrapped tenderloin over leek mixture and roast until internal temperature reaches at least 145 degrees, about 30 minutes. Let rest 5 minutes before slicing. Serve pork with roasted vegetables.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2012
www.arkansas.com/dining/recipes/

CRANBERRY ORANGE BARS

8 tablespoons unsalted butter, cut into pieces
1 tablespoon grated orange peel
1/2 cup dried cranberries
1/2 cup powdered sugar
1 cup flour

Heat oven to 350F.
In a medium saucepan over medium heat, melt the butter. Remove the pan from the heat and stir in the orange peel, cranberries and powdered sugar. Then stir in the flour to make a stiff dough. Spread and pat the dough into an ungreased 8-inch baking pan. Bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, December 1999

CRANBERRY AND APPLE CRUMBLE

Each year at Thanksgiving, we meet up with my Husbands family. In a legacy from his parents, three families gather in three condos, and after a day filled with activities or relaxation, we meet up for dinner, hosted by a different family each night.
This year we hosted a simple meal, and finished it off with this modest crumble. The buttery topping, and scattering of sugar and orange juice highlighting the freshness of the fruit.

CRANBERRY AND APPLE CRUMBLE

1 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
10 tablespoons butter, softened, and cut into small pieces
5 cups apples, cut into cubes
1 1/4 cup fresh cranberries
1/3 cup orange juice
2 tablespoons sugar
1 1/2 tablespoons cornstarch

Heat oven to 375F.
Combine flour, 1/2 cup sugar, brown sugar and butter in a bowl. Using fingers, rub the butter into the dry ingredients until mixture resembles coarse bread crumbs.
Combine apples and cranberries in a large bowl. Combine juice, sugar and cornstarch, pour over apple mixture. Toss well, spoon into a baking dish, sprinkle flour mixture over the top.
Bake for 40 minutes, or until bubbly and golden brown.
Enjoy!

ORANGE CRANBERRY FLORENTINES

When I offered my thin, crunchy florentines to a friend to try, she made the comment that "Florentine" usually implies it includes spinach - after reassuring her my cookies weren't hiding anything green that could potentially get stuck in her teeth, I proceeded to look up the difference between Florentine and Florentines!

When "Florentine" is used in the name of a dish, it does indeed suggest spinach is included. This appears to originate from Florence, Italy, but stories differ on how it came about.

It would seem that these cookies have no connection to Florence, Italy - one definition has them invented by Austrian bakers, and another by Australian, with no explanation on the name - once again, the actual beginnings seem to be lost back somewhere in their obscure history.
However these cookies were baked into existence, they are a wonderful treat, and I am thankful to have discovered them on a Home Tour I recently went on with a group of friends.

ORANGE CRANBERRY FLORENTINES

6 tablespoons unsalted butter, cut into pieces
2/3 cup sugar
1/3 cup cream
3 tablespoons honey
1 1/4 cups slivered almonds, finely chopped
1/2 cup candied orange peel, finely chopped
1/2 cup dried cranberries, finely chopped
1/3 cup flour
9 ounces of milk chocolate, finely chopped

Place butter, sugar, cream and honey in a medium saucepan, attach a candy thermometer to the side of pan. Bring mixture to a boil over medium high heat, stirring to dissolve sugar. Reduce heat to low and boil without stirring until candy thermometer registers 230F, about 4 minutes. Remove pan from heat, immediately add chopped almonds, candied orange peel, cranberries and flour, stir until evenly distributed. Cool to room temperature.
Heat oven to 350F.
Line 2 baking sheets with parchment paper. Spoon generous teaspoonfuls of dough onto prepared baking sheets, spacing about 4 inches apart.
Bake until cookies spread out, bubble and are golden brown, about 16 minutes. If cookies are misshapen, use butter knife to push the irregular edges in, forming round cookies. Slide parchment paper with cookies onto racks, cool completely.
Place chocolate in a microwave safe bowl, and heat until chocolate is melted and smooth, stirring every 30 seconds. Using a fork, drizzle melted chocolate over cookies. Chill to set chocolate, about 20 minutes.
Enjoy!

Recipe adapted from Bon Appetit, December 2009
www.bonappetit.com/magazine/toc/december_2009_toc