SALMON SALAD WITH FENNEL, ORANGE AND MINT - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

Bright and lively - this yummy Salmon Salad is also quick and effortless to put together.

SALMON SALAD WITH FENNEL, ORANGE AND MINT

2 tablespoons sugar
1/4 cup unseasoned rice vinegar
2 whole star anise
4 cups cold water
4 pieces of salmon
2 oranges
4 cups very thinly sliced fennel (about 2 medium bulbs)
1 cup fresh mint leaves, sliced
2 tablespoons olive oil

Place sugar, water, vinegar, star anise and cold water in a large deep skillet. Season with salt and pepper. Bring to a boil over high heat, stirring until sugar dissolves. Add salmon pieces, cover skillet and remove from heat. Let stand for 10 minutes. Using a slotted spoon, turn salmon over, cover and let stand until salmon is just opaque in the center, about 5 to 6 minutes longer.
Remove salmon from the liquid and cool. Coarsely flake the salmon, set aside.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using a small sharp knife cut off peel and white pith. Working over a large bowl, cut between the membranes, releasing the segments into a bowl. Repeat with the remaining orange. Add salmon, fennel, mint and olive oil. Gently toss to combine. Season to taste with salt and pepper.
Enjoy!

NOTE: you could add salad greens to this too!

Recipe adapted from Bon Appetit, January 2010
www.bonappetit.com/.../salmon-salad-with-fennel-orange-an...‎

ORANGE WHIP COCKTAIL

We decided not to cook, but to enjoy our evening meal out. We were having friends over for dinner the next night, and had been busy in the kitchen for most of the day, preparing for the multiple courses we were planning to serve. We walked down to a local restaurant, had a lovely dinner, and once home, put the kids to bed and mixed up this "Orange Whip" cocktail. Although it looked a little curdled, the orange juice gave it the appearance of being healthy, and the flavors came together deliciously.

ORANGE WHIP COCKTAIL

1 ounce Irish Cream
1 ounce amaretto
1 ounce Cointreau
4 ounces freshly squeezed orange juice

Pour the Irish Cream, amaretto, Cointreau and orange juice into a cocktail shaker filled with ice, shake well. Add orange juice and shake well. Strain into a glass.
Enjoy!

Recipe adapted from About Cocktails
http://video.about.com/cocktails/How-to-Make-5-Easy-Dessert-Cocktails.htm

SUPER CITRUS MARGARITA

Happy National Margarita Day

SUPER CITRUS MARGARITA

salt
juice of 1/2 a ruby red grapefruit
juice of 1/2 orange
juice of 1 lemon
juice of 1 lime
2 ounces tequila
1 ounce cointreau

Salt the rim of a cocktail glass.
In a cocktail shaker filled with ice, combine the grapefruit juice, orange juice, lemon juice, lime juice, tequila and cointreau. Shake vigorously, then strain into the glass.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2012
www.arkansasonline.com/news/features/food/‎

TRAVEL TUESDAY - GULF SHORES, ALABAMA - SEA SCALLOP BROCHETTES WITH ORANGE SAFFRON AIOLI

A couple of summers ago my plan had been to rent a house right on the white sands of Florida, with a large balcony overlooking the ocean, and cocktails mixed each evening. After a glorious day on the beach, we would have an amazing dinner, tuck the kids into bed and enjoy the peaceful sounds of the ocean.
However, our vacation was a little different than I had imagined - we rented an RV, drove to, and parked in Gulf Shores, Alabama.

Our RV site in Gulf Shores, Alabama

Although there are no RV parks surrounded by, and commanding the premium view of gorgeous beaches, we did find a lovely spot by the ocean one evening, and stayed in a State Park the next.

After a day on the beach

We delighted in the fresh seafood available while close to the ocean, and then found this fabulous Sweet Home Farm cheese shop on the way home. We sampled cheeses and preserves and stocked the refrigerator in the RV.

This past frigid winter has made us treasure the sunny memories of our vacation even more, and this little taste of the ocean enveloped us in warmth.

SEA SCALLOP BROCHETTES WITH ORANGE SAFFRON AIOLI

AIOLI
2 egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 garlic clove
1/2 to 1 cup olive oil
1 teaspoon fresh lemon juice
BROCHETTES
24 sea scallops
8 8-inch skewers
16 fresh bay leaves

olive oil
2 oranges, peeled, sectioned
1/4 cup fresh tarragon

FOR AIOLI
Whisk yolks, 4 tablespoons orange juice, and saffron in medium bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in a thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons of orange juice. Season with salt and pepper.
FOR BROCHETTES
Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers and bay leaves.
Heat griddle over high heat, brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and tarragon.
Enjoy!

Recipe adapted from Bon Appetit, December 2006
www.bonappetit.com/recipes‎

ROASTED ACORN SQUASH WITH ORANGE OIL

A little burst of citrusy sunshine for a cold winters day.

ROASTED ACORN SQUASH WITH ORANGE OIL

1 tablespoon freshly grated orange zest
2 tablespoons olive oil
1 acorn squash
1/3 cup fresh orange juice
1/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
2 sprigs of fresh thyme, stems removed

Heat oven to 375F.
In a small bowl, whisk together orange zest and 1 tablespoon of olive oil until well combined, set aside.
Cut squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice into 1/2 inch thick half moons.
Add to a large bowl and combine with the remaining olive oil, orange juice, salt, pepper and thyme. Toss to coat.
Arrange squash, skin side down, inside a pie plate. Top with any juice remaining in the mixing bowl. Cover with foil and bake for 30 minutes or until squash is fork tender.
Remove from the oven and drizzle with reserved olive oil mixture.
Season with additional salt and pepper to taste, if desired.
Enjoy!

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

HOT CURRIED FRUIT SALAD and BLUEBERRY OATMEAL CHEESECAKE MUFFINS and ORANGE BERRY COFFEE CAKES

The teachers breakfast, held in the week before school is out for Christmas, is among my all time favorite events to organize. It seems like such a small way to give back and to honor all they do for our kids, as I spend the school year, and to be honest, probably most of the summer, in appreciation for, and sending silent prayers of thanks to, our teachers.
I love that so many of the parents are super excited to contribute, taking the time and making the effort to shop, prepare, bake and deliver their version of gratitude, which always results in a beautiful assortment of dishes, pastries, fruit and breads.
I made the Hot Curried Fruit Salad and the Blueberry Oatmeal Cheesecake Muffins this year, and provided the Orange Berry Coffee Cakes last year.

HOT CURRIED FRUIT SALAD

1 (14 ounce) can of peach slices
1 (14 ounce) can of sliced pears
1 (14 ounce) can of pineapple chunks
1 (14 ounce) can of cherries
3/4 cup maraschino cherries
3 to 4 bananas, peeled and cut into slices
3/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon curry powder
1/2 cup melted butter

Heat oven to 350F.
Drain all fruit and place in a bowl. Mix together sugar, cornstarch and curry powder and add to fruit. Drizzle with butter and stir gently to combine. Pour into a greased 9 by 13 inch baking dish.
Bake for 40 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2005
www.arkansasonline.com/news/features/food/‎

BLUEBERRY OATMEAL CHEESECAKE MUFFINS

1 cup old-fashioned oats
1 cup buttermilk
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons orange zest
1 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted
1 cup blueberries

Heat oven to 350F.
Combine oats and buttermilk in a small bowl, let stand for 10 minutes.
Beat cream cheese, sugar and orange zest with a mixer, until blended, set aside. Mix flour, brown sugar, baking powder, baking soda and salt in a large bowl.
Add egg and butter to oat mixtrue, stir until well blended. Add to dry ingredients, stir until just moistened. Gently stir in berries.
Spoon half the batter evenly into muffin cups lined with paper liners. Top each with a tablespoon of cream cheese mixture, cover with remaining batter.
Bake for 30 to 35 minutes or until a toothpick inserted in centers comes out clean.
Enjoy!

Recipe adapted from Food and Family magazine, Fall 2012
www.kraftrecipes.com/‎

ORANGE BERRY COFFEE CAKES

2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 cup ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla
2 cups fresh cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 recipe orange glaze (below)

Heat oven to 350F. Grease 15 muffin cups, or line with paper liners.
In a bowl, combine flour, cinnamon, baking soda, baking powder and 1/4 teaspoon salt.
In a large bowl, beat butter and sugars with an electric mixer until fluffy. Beat in ricotta, egg, orange peel, orange juice and vanilla. Stir in flour mixture, just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 5 minutes. Remove, cool slightly. Spoon on glaze.

ORANGE GLAZE
Combine 1 cup powdered sugar, 1 tablespoon orange juice and 1/2 teaspoon vanilla. Stir in 2 tablespoons of melted butter and 1/2 teaspoon shredded orange peel.
Enjoy!

Recipe adapted from Better Homes and Gardens, November 2012
www.bhg.com/recipes/‎

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

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!

SALAD WITH PEACHES AND BOURBON VINAIGRETTE and ROASTED ARCTIC CHAR WITH ORANGE LENTIL SALAD and LEMON TIRAMISU

We love to welcome people to our home for Dinner Parties. Putting the guests and the menu together is a great pleasure, and I enjoy it even more when connections are made, conversation is flowing, and everyone has a wonderful time. 
I am learning to keep the menu simple so I can spend time with my family instead of cooking the entire day, and to choose recipes that can be made in advance, so I can spend time with my guests while they are here, instead of being in the kitchen.
My house is never perfect, and I usually set the table the same way - for speed and convenience, but the food and mix of people is always different, and always interesting.
This is one menu I put together for a casual dinner with friends. We started with a simple Saba Champagne Cocktail and cheese board, then sat at the table to enjoy a leisurely fun filled evening of wonderful conversation and conviviality.

SALAD WITH PEACHES AND BOURBON VINAIGRETTE

1 1/2 cups pecan pieces
2 tablespoons of butter, melted
3 tablespoons brown sugar
1/8 teaspoon ground red pepper
6 bacon slices, cooked and chopped
4 cups greens
4 peaches, sliced
4 ounces of Gorgonzola cheese, crumbled
Bourbon Vinaigrette

Heat oven to 350F.
Toss pecans in butter. Stir together brown sugar and red pepper in a bowl, add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased foil lined shallow pan.
Bake 10 to 12 minutes or until lightly browned, toasted and fragrant. Remove from oven and toss pecans with chopped bacon. Cool in pan on a wire rack for 20 minutes, separate pecans with a fork.
Combine lettuce, peaches and pecan mixture in a bowl. Top with the crumbled cheese and serve with Bourbon Vinaigrette.
BOURBON VINAIGRETTE
Whisk together 1/3 cup apple cider vinegar, 1 tablespoon brown sugar, 4 tablespoons of bourbon, 2 teaspoons of Dijon mustard, 3/4 teaspoon of salt and 1/2 teaspoon freshly ground black pepper.
Add 1/4 to a 1/3 cup canola oil in a slow steady stream, whisking constantly until smooth.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com/food/‎

ROASTED ARCTIC CHAR WITH ORANGE LENTIL SALAD

1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
3/4 teaspoon salt, divided
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper, divided
3 cups lentils, cooked
1/4 cup chopped mint
2 tablespoons finely chopped red onion
4 arctic char fillets

Heat oven to 400F.
In a bowl, whisk orange juice and zest, 4 teaspoons of oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil lined baking sheet. Brush with remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, about 10 minutes. Spoon lentil salad onto plates, top with fish.
Enjoy!

LEMON TIRAMISU

10 lemons
5 eggs, separated
1 1/2 cups sugar, divided use
1/2 cup limoncello
1 cup water
2 (8 ounce) containers of mascarpone, at room temperature
40 lady fingers

Zest and juice the lemons to make 2 tablespoons of zest and 1 1/4 cups of juice, set both aside.
Create a double boiler using a medium pot and a stainless steel or glass bowl. Pour just enough water in the pot so that the water is just below the bottom of the bowl when the bowl is set on the rim of the pot. The water should not touch the bowl.
Heat the water in the pot to a steady simmer. In the bowl, beat the egg yolks with 1/4 cup of the limoncello until well blended. Set the bowl over the simmering water and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, until the egg mixture expands and heats into a frothy sponge, at least 5 minutes.
When the mixture has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double boiler pan and let it cool.
Meanwhile in a small saucepan, combine the lemon juice, 1 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes. Remove from heat and let cool completely.
In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy.
In a separate bowl, using an electric mixer, beat the egg whites with the remaining 1/4 cup sugar until the mixture can form moderately firm peaks.
When the cooked egg yolk mixture (zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
Pour syrup in the bottom of individual serving dishes, to the depth of 1/4 inch. Arrange a single layer of ladyfingers over the top of the syrup, then divide half of the limoncello-mascarpone cream onto the ladyfingers and smooth it. Top with a second layer of ladyfingers. Drizzle just enough of the cooled syrup over the lady fingers to moisten them. Top lady fingers with the remaining limoncello-mascarpone cream, spreading the mixture evenly.
Cover and refrigerate at least 6 hours.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/‎

DOUBLE CHOCOLATE ORANGE APRICOT AND PECAN BROWNIES

A wonderful friend and generally graceful and lovely lady had an Open House at her Pilates studio. I am a huge proponent, making it to classes as often as I can - along with yoga, walking, weights and biking, she helps me stay a healthy weight through all my cooking, sampling and dining.
I really wanted to contribute something to the buffet table, and have had this superb sounding brownie recipe for a while. I look longingly at the ingredients, yearning to bake it every time I see it, and decided it was finally time to indulge and share the deliciousness.

DOUBLE CHOCOLATE ORANGE APRICOT AND PECAN BROWNIES

100 grams of dried apricots
100 grams of butter
60 grams of cocoa powder, sifted
120 grams of sugar
90 grams of Manuka honey
1 teaspoon vanilla extract
2 eggs
finely grated zest of 1 orange
90 grams of flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
80 grams of milk chocolate, chopped
80 grams of white chocolate, chopped
100 grams of pecans, lightly toasted

Pour boiling water over the apricots and leave for 2 hours to plump up. Drain and cut into thick slices.
Heat oven to 180C. Line a 24 cm square cake tin with baking paper.
Melt butter in a small pan then mix in cocoa. Beat in sugar, honey, vanilla, eggs and orange zest together for a minute. Mix in the butter and cocoa.
Sift flour, baking powder and baking soda together and stir into egg mixture. Stir in chocolate, pecans and apricot slices.
Pour mixture into cake tin and bake for 14 minutes, or until it is set.
Take from the oven and leave to cool, then place in the refrigerator to firm completely before cutting.
Enjoy!

Recipe adapted from new Zealand House and Garden
www.nzhouseandgarden.co.nz/entertaining.asp‎

ROSE SANGRIA WITH PINEAPPLE AND GUAVA and ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO and POTATO CRUSTED SALMON WITH HERB SALAD and BLUEBERRY BUTTERMILK ORANGE TART

We had been trying to find a time to have dinner with friends, and after many attempts we finally established a time.
Our Son and their Daughter had been best of friends in Pre-School, but had moved to different Elementary schools and then their family spent a year in Austria, so we lost touch a little.
It was wonderful to reconnect with them and with another dear family who had recently moved back to the area from Cincinnati.
On the day we determined, I was picking up my son from camp, a 5 hour round trip, so I made sure to keep the menu quick and uncomplicated. Nevertheless, the simple meal was greatly enriched by seeing friends and the fascinating conversation.

ROSE SANGRIA WITH PINEAPPLE AND GUAVA

1 750 ml bottle of rose wine
8 ounces of light rum
24 ounces of pineapple juice
24 ounces of guava nectar
4 cinnamon sticks
2 cups 3/4 inch cubes of fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
ice cubes

Mix wine, rum, pineapple juice and guava nectar together in a large pitcher. Add cinnamon sticks, pineapple and orange slices.
Cover and chill at least 6 hours or overnight. Fill glasses with ice, pour sangria over.
Garnish with orange slices if desired, and serve.
Enjoy!

ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO

1 1/2 tablespoons of olive oil
4 slices of prosciutto, cut into strips
1 1/2 pounds of asparagus, tough ends trimmed
salt and freshly ground black pepper
4 eggs
1/2 cup parmesan cheese strips
2 tablespoons of fresh basil leaves, sliced

Heat oven to 425F.
Heat 1/2 tablespoon of the oil in a skillet over medium high heat. Scatter prosciutto strips in an even layer in the skillet, cook until crisp, about 2 minutes, turning pieces as they crisp. Drain on a paper towel.
On a large baking sheet, toss asparagus with remaining 1 tablespoon of oil and arrange in an even layer. Sprinkle with salt and pepper to taste. Roast 12 minutes, until tender and lightly browned.
While asparagus is roasting, poach the eggs.
Divide asparagus among 4 plates, season with salt and pepper. Place a poached egg on each serving. Top each with crispy prosciutto, shaved parmesan and basil.
Enjoy!

Recipe adapted from Red Book Magazine
se by Ingredient ... - Redbook

POTATO CRUSTED SALMON WITH HERB SALAD

2 to 3 cups of frozen shredded hash brown potatoes, thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons flour
salt and freshly ground black pepper
4 8-ounce salmon fillets
1/4 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
herb salad mix

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil. potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 to 2 minutes longer. Using a fish slice, transfer the salmon to plates.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/‎

BLUEBERRY BUTTERMILK ORANGE TART

PASTRY
500g flour
1/2 cup sugar
1/2 teaspoon salt
300g butter, melted
FILLING
1 1/2 cups sugar
3 eggs
1 1/4 cups buttermilk
1/2 cup cream
zest of 2 oranges
juice of 1 orange
120g butter, melted
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of blueberries

PASTRY
Heat oven to 180C.
Mix flour, sugar and salt together in a bowl. Add melted butter and mix with a wooden spoon. Press into tart pan and bake about 10 minutes or until light golden brown.
FILLING
Whisk the sugar and eggs together. Add remaining ingredients except blueberries and whisk until smooth. Place blueberries in the pre-baked shell and pour filling over. Bake about 40 to 45 minutes, or until filling is set. Cool.
Enjoy!
NOTE: a pan size was not specified, I used a 10 inch one, and had crust and filling left over, which I made into mini tarts.

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/‎

SPICED CARROTS and MOROCCAN CARROT SALAD

Simple, tasty and satisfying - summer cooking at its finest. 
Although I could happily snack on either of these carrot dishes, my family requires a little more. I
paired the Spiced Carrots with lamb meatballs, couscous and a simple salad, and the Moroccan Carrot Salad with simply prepared, lightly seasoned sea bream.

SPICED CARROTS

2 tablespoons butter
1 cinnamon stick
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander
1 small package of baby carrots
1/3 cup golden raisins
1 tablespoon honey
1/4 teaspoon salt
1/2 cup orange juice
1 tablespoon orange zest
1/3 cup slivered almonds toasted

Melt the butter in a skillet over medium-high heat. Add the cinnamon stick, the ground cumin seed and ground coriander, stir to combine and cook for 10 to 20 seconds.
Add the carrots and cook for about 5 minutes, until they begin to brown.
Reduce heat to medium, then add the raisins, honey, salt, orange juice and zest. Stir to incorporate and cook for 5 to 6 minutes, until the carrots are crisp-tender, the raisins have plumped and the spiced sauce is bubbling.
Discard the cinnamon stick. Add the toasted almonds, toss to incorporate and serve hot.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2010
www.arkansasonline.com/news/features/food/‎

MOROCCAN CARROT SALAD

1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound of carrots, grated
4 cups mixed baby greens

Whisk the cumin, ginger, cinnamon, coriander, cayenne pepper and allspice in a large bowl.
Whisk in oil, lemon juice, orange juice and mint. Add carrots and baby greens, toss to coat.
Season with salt and pepper. Serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

CITRUS TOPPED DOUBLE BLUEBERRY MUFFINS

I made these muffins for the first morning of summer vacation. The kids had friends over and everyone loved them - I even overheard, it was one of the best breakfasts ever. When I asked my Son what he liked so much about them, he said they were sweet, with a good texture (I'm not kidding) and that they were exceptional right out of the oven, but not so great the next day.
It could have been because of the small sweet Maine blueberries, or because of the sweet sticky blueberry preserves, or it could just be the sweet taste of freedom of summer vacation, either way, I think they will be an often requested breakfast item.

CITRUS TOPPED DOUBLE BLUEBERRY MUFFINS

2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk
6 tablespoons butter, melted
1 cup blueberries
1/2 cup blueberry preserves
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
2 tablespoons sugar
2 tablespoons melted butter

Heat oven to 375F.
Line twelve muffin cups with paper liners, set aside.
Stir together flour, 3/4 cup sugar, baking powder and salt in a medium bowl. Make a well in the center of flour mixture.
Whisk together eggs, buttermilk, and 6 tablespoons of the melted butter, add to the dry mixture. Stir until just moistened. Fold in blueberries. Remove 1 cup of batter.
Spoon remaining batter into prepared muffin cups, filling about half full. Spoon 2 teaspoons of the blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves. Bake 20 to 25 minutes, until golden and a toothpick inserted in the middle comes out clean.
Stir together orange peel, lemon peel and the 2 tablespoons of sugar. Remove the muffins from the oven, brush with the 2 tablespoons of melted butter and sprinkle with the citrus sugar mixture.
Cool in muffin cups on a wire rack for 15 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens, March 2013
www.bhg.com › Food › Recipes from the Magazine‎

ROASTED ORANGE GINGER ASPARAGUS

I didn't realize how much I appreciated our busy, but manageable, not too crazy life. Lots of activities, but sufficient time protected and set aside to spend together as a couple and a family.
However, our carefully planned schedule went awry - we endured a week with an event every night, then a trip out of town for me followed by my husband leaving to attend a seminar in another city the day after I returned. Needless to say, we were left feeling a little disconnected and out of touch - with our routine, children, and each other.
Although the addition of Cheer practice to our lives, thanks to my daughters recent interest, has caused us to have to change and juggle a few things, it has been wonderful to return to our regular rhythm once again. Which of course will all change again in a day when the kids are out of school.
While my husband was out of town, I dug to see what he had filled the refrigerator and pantry with while I was gone. Finding a large bunch of asparagus, and having all the ingredients for this wonderful summer recipe, enabled me to make the perfect dinner.

ROASTED ORANGE GINGER ASPARAGUS

2 pounds of fresh asparagus
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400F.
Snap off and discard the tough ends of the asparagus. Place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, ginger, Dijon mustard, salt and pepper. Drizzle mixture over asparagus, tossing to coat.
Bake for 15 minutes, or to desired degree of tenderness, turning once after 8 minutes.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com/food/‎

LAMB MINT AND FETA MEATBALLS and CORNMEAL ROSEMARY CAKE WITH PINE NUTS AND ORANGE GLAZE

One of my very favorite events during Teacher Appreciation week, is the luncheon. I absolutely love to organize it, and the parents at the school really make an incredible effort - we want to make our teachers feel special and appreciated by providing a spectacular spread that can be leisurely (that's the idea anyway) enjoyed! This year it was held at a beautiful historic home, nestled among peaceful, seemingly endless gardens - it was a beautiful, warm day, and the tables were set up out on the gorgeous porch. We settled upon a Mediterranean theme, and, as always, the parents were excited and able to provide many fabulous dishes.
 
LAMB MINT AND FETA MEATBALLS

1 slice of white bread
1/2 pound of ground lamb
1/4 cup finely chopped onion
1 large egg, lightly beaten
1 1/2 tablespoons of finely chopped fresh mint, plus extra for serving
1 tablespoon grated feta cheese
2 cloves of garlic, minced
1 teaspoon finely chopped fresh oregano
1/2 teaspoon ground cinnamon
salt and freshly ground black pepper
1/2 cup flour

Remove the bread crusts. Put the bread slices in a small bowl and add enough water to soak the bread through (about 1/4 cup). With your hands, squeeze the water out of the bread and tear it into small pieces into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 teaspoon of salt and 1/4 teaspoon of pepper to the bread and mix thoroughly. Cover and refrigerate for at least 2 hours or overnight (I was running behind, so mine were in the refrigerator for about an hour).
With the palms of your hands, roll the meat mixture into 1-inch balls. Put the flour into a bowl, and dredge the meatballs through the flour, until well covered. Transfer to a baking sheet, shaking off excess flour.
Heat the oven to 400F.
Bake the meatballs for 20 minutes, or until cooked all the way through (the recipe called for frying them - which I know would have been delicious - I was trying to be a little healthier).
Arrange the meatballs on a platter, sprinkle with mint and serve warm.
Enjoy!

Recipe adapted from Fine Cooking
http://www.finecooking.com/recipes/mini-crisp-lamb-meatballs.aspx

CORNMEAL ROSEMARY CAKE WITH PINE NUTS AND ORANGE GLAZE

Note: this cake is apparently fabulous any time of day - I ate mine for breakfast the day after the luncheon, served with Greek Yogurt and fresh berries - divine!!

FOR THE CAKE
1 1/2 cups flour
3/4 cup yellow cornmeal
1/3 cup coarsely chopped toasted pine nuts
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely grated orange zest
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup mascarpone, at room temperature
4 eggs
1 1/3 cups sugar
1/2 cup unsalted butter, melted
FOR THE ORANGE SYRUP
1/2 cup fresh orange juice
3 tablespoons sugar
FOR THE ORANGE GLAZE
1 tablespoon whole fresh rosemary leaves (stripped from the stem but not chopped)
1 1/2 cups confectioners sugar
5 tablespoons cream
2 tablespoons fresh orange juice
1 teaspoon grated orange zest

MAKE THE CAKE
Heat oven to 350F. Butter a 9X2 inch round cake pan, line the bottom with a round of parchment, and butter the parchment.
In a medium bowl, whisk together the flour, cornmeal, pine nuts, rosemary, orange zest, baking powder, and salt.
In a large bowl, briefly whisk the mascarpone to loosen it. Add the eggs one at a time, whisking to combine. Add the sugar and whisk until smooth. Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth. Stir in the melted butter with the rubber spatula until blended.
Scrape the batter into the prepared pan, spread evenly, and bake until the entire top of the cake is a rich golden brown and springs back when pressed gently in the center, 40 to 45 minutes. A skewer inserted into the middle of the cake should come out looking a bit moist, and the sides of the cake may have begun to pull away from the pan.
MAKE THE ORANGE SYRUP
While cake is baking, combine the orange juice and sugar in a small saucepan over medium heat and cook for a few minutes, stirring occasionally, until the sugar dissolves. Remove from the heat.
Let the cake cool in its pan on a rack for 5 minutes. Run a small knife around the cake. Set an inverted plate over the cake pan and tip upside down. The cake should slide right out onto the plate.
Peel off the parchment, and place the cake right side up on serving plate.
With a wooden skewer, poke a few dozen holes all over the top of the cake. While the cake is still warm, brush the cake with the warm orange syrup. Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all the syrup. Let the cake cool completely.
MAKE THE ORANGE GLAZE
Bring a small saucepan of water to a boil. Have ready a small bowl of ice water. Put the rosemary leaves in a small sieve and dip into the boiling water to blanch them for 1 minute. Drain the rosemary leaves and immediately set them (still in the sieve) into the ice water. Drain and spread the rosemary leaves on a paper towel to dry (personally I think you can skip this step - I don't think the rosemary leaves added anything to the cake). In a bowl, whisk the confectioners sugar, cream, and orange juice until smooth and then whisk in the blanched rosemary (if using) and the zest.
When the cake is cool, pour the glaze over the top of the cake. Let sit for an hour before cutting the cake, the glaze may or may not become firm, depending on the weather.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/.../cornmeal-rosemary-cake-pine-nuts-orange-gla...‎

MAPLE GLAZED SALMON and MISO GLAZED SALMON WITH GREEN TEA RICE and GINGER POACHED SALMON WITH ORANGE AND HONEY

There is no shortage of information around about the health benefits of salmon - which is one of the many reasons we include it in weekly meals as much as possible.
Another is that it is something our whole family loves. I can put almost any variation on the table and it will be enjoyed without complaint - from the slightly spicy Maple Glazed Salmon, to the sweeter Ginger Poached Salmon with Orange and Honey.

MAPLE GLAZED SALMON

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon salt
4 (6 ounce) salmon fillets
1 teaspoon maple syrup (I used more)

Heat oven to 400F.
Combine the paprika, chili powder, ancho chile powder, cumin and brown sugar. Sprinkle fish with salt, rub with paprika mixture. Place fish in a baking pan, sprayed with cooking spray, bake 7 to 10 minutes. Drizzle fish with maple syrup, grill 4 to 5 minutes, or until fish flakes easily when tested with a fork.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/

MISO GLAZED SALMON WITH GREEN TEA RICE

1 1/3 cups jasmine rice
1/4 cup miso
2 tablespoons soy sauce
1/2 teaspoon rice vinegar
4 skin-on salmon fillets
1/2 cup loose leaf green tea
salt
3 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Cook the rice according to the package directions and keep warm.
Position a rack 4 inches from the broiler and heat the broiler on high.
In a small bowl. stir the miso, soy sauce and rice vinegar together until blended. Put the salmon fillets skin side down on a foil-lined baking sheet. Pat the salmon dry and broil for 2 to 3 minutes. Remove the baking sheet from the oven and spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center, about 2 to 3 minutes more.
Meanwhile, pour 2 1/4 cups of boiling water over the tea leaves and 3/4 teaspoon salt, and let steep for 1 minute. Mix green onions and sesame seeds into the rice and divide among four shallow bowls. Pour the tea through a strainer around each mound of rice, with a spatula, lift the salmon from the baking sheet (leaving the skin behind if desired), and place on top of the rice.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/recipes/miso-glazed-salmon-green-tea-rice.aspx

GINGER POACHED SALMON WITH ORANGE AND HONEY

1 orange, zested and juiced
1 1/2 cups chicken broth
2 teaspoons freshly grated ginger
2 teaspoons finely chopped pickled ginger
2 tablespoons honey
4 salmon fillets
1 to 2 tablespoons butter

Combine orange zest, juice, chicken broth, grated ginger, pickled ginger and honey, add to a skillet  and bring just to a boil, over medium high heat, stirring occasionally.
Reduce heat to medium low and cook for 1 to 2 minutes, stirring constantly.
Add salmon, cover and cook for 4 to 5 minutes, carefully turn fish over and cook for 4 to 5 minutes or until fish is cooked through.
Transfer salmon to a plate and cover loosely to keep warm. Increase heat to medium high and cook sauce in the skillet just until it comes to a boil. Whisk in butter, stirring until sauce is slightly thickened. Divide fillets among individual plates, spoon warm sauce over and serve immediately.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2007
www.arkansas.com/dining/recipes/

ORANGE HUMMUS

I really like this hummus recipe because it is very flavorful but low calorie. Unusually, it doesn't include olive oil - which, even though a healthy fat, tends to add a lot of calories. The creaminess comes from orange juice, cider vinegar and, in an interesting twist, a little soy sauce. The perfect amount of moisture to bring all of the delicious ingredients together.
My husband and I were going to a wine tasting dinner with a group of neighbors, and sometimes we like to have a light nibble before a night out. I made a batch of this wonderful Orange Hummus in 10 minutes, and it didn't take us much longer to enjoy every last bite.

ORANGE HUMMUS

1 (15 ounce) can of chickpeas, rinsed and drained

heaped 1/4 teaspoon each
ground cumin
ground coriander
ground ginger
dry mustard
turmeric
paprika

1/2 cup plus 2 tablespoons orange juice
3 tablespoons tahini
1/4 teaspoon salt
2 tablespoons apple cider vinegar
2 garlic cloves, minced
1/2 teaspoon soy sauce
cayenne pepper to taste

Combine all the ingredients in a food processor and puree until smooth. Transfer to a bowl , cover tightly and chill.
Serve with toasted pita bread and raw vegetables.
Enjoy!

Recipe adapted from the Enchanted Broccoli Forest, Mollie Katzen, 1995

ORANGE MIMOSA and COCONUT FLAN

This was the beginning and the end of our Easter feast.
With not having family in town, it was wonderful to have dear friends close with which to share the holiday. It was a joy to host a celebration for the entire clan - dogs included - although they didn't eat nearly as well as we did.

ORANGE MIMOSA

Place a sugar cube in the bottom of each glass, drizzle with a few drops of orange bitters. Top with
1 1/2 ounces of cognac, then sparkling wine.
Enjoy!

COCONUT FLAN

1 cup sugar
1/4 cup water
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 eggs
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can light coconut milk

Heat oven to 350F.
Combine sugar and water in a small heavy saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly (it took me a lot longer to get the golden color). Immediately pour into 8 custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups. Cool completely.
Combine rum, vanilla extract, cinnamon, nutmeg, eggs, condensed milk and coconut milk, stirring with a whisk until well blended. Divide the egg mixture evenly among prepared custard cups  (about 1/2 cup each).
Place cups in a 13 by 9 inch baking pan, add hot water to pan to a depth of 1 inch. Bake for 30 minutes or until center barely moves when custard cup is touched. Cool completely in the water bath. Remove cups from pan, cover and chill at least 4 hours or overnight.
Loosen edges of custards with a knife, place a plate upside down on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/

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

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