Name: Chocolate-Dipped Orange And Ginger Florentines
Ingredients: 3 Oranges; 1/2 c Plus 4 tablespoons sugar; 1/2 c Water; 1/2 c Plus 2 tablespoons whipping cream; 1/2 c Sugar; 1/4 c Firmly packed golden brown sugar; 2 tb Unsalted butter; (1/4 stick); 2/3 c Lightly toasted sliced almonds; 1/4 c All purpose flour; 2 tb Finely chopped crystallized ginger; 6 oz Bittersweet; (not unsweetened) or; ; semisweet; ; chocolate,chopped

Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy		December 19	1	servings

INGREDIENTS

3		Oranges
1/2	c	Plus 4 tablespoons sugar
1/2	c	Water
1/2	c	Plus 2 tablespoons whipping cream
1/2	c	Sugar
1/4	c	Firmly packed golden brown sugar
2	tb	Unsalted butter; (1/4 stick)
2/3	c	Lightly toasted sliced almonds
1/4	c	All purpose flour
2	tb	Finely chopped crystallized ginger
6	oz	Bittersweet; (not unsweetened) or
		; semisweet
		; chocolate,chopped

INSTRUCTIONS

SUGARED ORANGE PEEL
COOKIES
For peel:
Remove peel from oranges (orange part only) in strips using vegetable
table peeler. Finely chop enough peel to measure 2 teaspoons and set
aside for cookie batter. Blanch remaining peel in small saucepan of
boiling water 2 minutes. Drain. Return blanched orange peel strips to
saucepan. Add 1/2 cup sugar and water and bring to boil, stirring
frequently. Boil 5 minutes. Drain; reserve syrup for another use.
Sprinkle 2 tablespoons sugar on plate. Arrange orange peel strips atop
sugar. Sprinkle with remaining 2 tablespoons sugar. Let stand 15
minutes. Remove peel from sugar. Finely chop enough peel to measure 2
tablespoons; reserve remainder for another use.
For cookies:
Preheat oven to 350F. Line 2 heavy large cookie sheets with foil.
Lightly butter foil. Combine first 4 ingredients in heavy small
saucepan. Cook over medium heat just until sugar dissolves, stirring
constantly. Add 2 teaspoons minced unsugared peel, 2 tablespoons
chopped sugared orange peel, almonds, flour and ginger. Bring mixture
to boil, stirring frequently.
Drop 1 level tablespoon mixture (mixture will be runny) onto prepared
cookie sheet. Repeat 5 more times, spacing cookies about 3 inches
apart. Repeat procedure with second cookie sheet. Bake cookie until
edges are pale golden, brown, about 8 minutes (cookies will spread).
Remove cookie sheets from oven. Using 3-inch round cookie cutter,
push cookie sides in to reshape cookies into 3-inch rounds. Slide
foil off sheets. Cool cookies on foil. Turn foil over. Carefully peel
off cookies. Line same cookie sheets with new foil. Repeat with
remaining batter.
Line 2 cookie sheets with foil. Melt chocolate in top of double
boiler over simmering water, stirring occasionally until smooth.
Remove from over water. Dip 1 cookie halfway into chocolate; shake
off excess chocolate. Place cookie on prepared sheet. Repeat with
remaining cookies. Refrigerate until chocolate sets, about 30
minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead.
Refrigerate in airtight container between sheets of waxed paper. Let
cookies stand 20 minutes at room temperature before serving.)
Makes 24.
Bon Appetit December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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