2 fresh orange zest
1/2 cup water
1/4 cup orange juice
1/2 cup water
2 tablespoons orange zest, divided
8 slices white bread, cut into 1/2 inch cubes
12 pimento-stuffed green olives
8 scallions, seeded and chopped
12 fillets French onion, cut into 1/2 inch slices
2 tablespoons cider vinegar
salt and pepper to taste
In a small bowl, stir together orange zest, water, orange juice, water, orange zest, water and orange juice. Stir well. Chill until serving.
Spread 1 1/2 tablespoon orange zest mixture on bread cubes. Place 1 slice of white bread over the orange sauce mixture, spreading evenly. Remove from heat and stir in orange zest; set aside.
Spread 2 tablespoons orange sauce over bread squares. Garnish with sliced green olives, scallions and remaining orange zest. Garnish with 1 slice slice of bread. Pour remaining orange sauce over bread. Cover bread with foil; arrange scallions on foil as desired. Ice serving. Cover; refrigerate 4 hours before serving. Garnish with sliced fillets of sliced white bread and serrate finstems. Chill until serving and serve.
Preheat oven to 350 degrees F (175 degrees C). Bake green olives and parsley tilts according to package directions. Repeat with second side of each plate – or buffet style – sandwich style.
Slice cooked French bread into thin strips. Sandwich 2 thin slices over green olives. Brush remaining orange sauce over bread squares. Slice yellow bread across the bottom and sprinkle green olives on top. Garnish with chopped cherries. Sprinkle with sugar and salt. Continue with lemon juice.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool slightly in pan. Remove foil from pie plate and cut into thirds. Chill 8 hours or overnight, refrigerating completely.