| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | France | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Heavy cream |
| 3 | tb | Butter |
| 1/2 | c | Granulated sugar |
| 1/8 | ts | Salt |
| 1 1/4 | c | Very finely chopped almonds |
| 1/3 | c | Sifted enriched flur |
| 3/4 | c | Finely chopped Candied Orange Peel |
| 4 | lg | Oranges |
| Granulated sugar | ||
| 1 | c | Water |
| 1 | ts | Grand Marnier |
| 2 | tb | Sweet butter |
| 8 | oz | Fine-quality sweet chocolate |
| 1 | tb | Grand Marnier |
INSTRUCTIONS
CANDIED ORANGE PEEL CHOCOLATE FROSTING Per your request for recipes from other countries, I have checked my NYTimes International Cookbook by Craig Claiborne for the following: Florentine: Preheat the oven to 350 F. In a saucepan combine the cream, butter, sugar, and salt and bring to a boil. Remove from the heat and add the almonds, flour and candied orange peel. Drop the batter from a teaspoon onto a buttered baking sheet, leaving at least two inches between cookies. Bake 8-10 minutes. Remove from baking sheet while hot and leave them flat or bend them slightly around the greased handle of a wooden spoon. Let cool on a cake rack before frosting. Candied Orange Peel: Carefully cut the peeling from the oranges and cut the peel into slices. Cut each slice of peel ilnto the thinnest possible strip. Combine two cups of sugar, the water, and Grand Marnier and cook until the syrup forms a soft ball in cold water (238 F on a candy thermometer). Add orange peel and simmer 10 minutes longer, or until most of the water has evaporated. Drain. Drop the strips a few at a time, in a pan containing a layer of granulated sugar. Separate the pieces with a fork. Roll until each strip is completely covered with sugar. Place on rack or waxed paper to dry. Chocolate Frosting: Melt the butter and chocolate together and stir in Grand Marnier. Use while still hot or warm. Makes about 2 dozen cookies. The book is full of recipes from many countries, the above is just a few of them. If there is a particular country you are unable to get a recipe for and would like one, please e-mail me and I will locate one for you. Posted to EAT-L Digest 07 Apr 97 by Karyn Farrell <Syber12@AOL.COM> on Apr 7, 1997
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