3/4 cup chopped onion
2 cloves garlic, minced
4 sprigs fresh ginger root (optional)
3 tablespoons olive oil
1/4 cup water
1 1/2 cups beef bouillon, crumbled
1 teaspoon cumin seeds
1 teaspoon dried oregano
1 teaspoon dried savory
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon dried basil
1/3 cup chopped fresh orange
2 tablespoons orange marmalade
1 dash ground nutmeg
1 teaspoon black pepper
2 tablespoons orange maraschino cherry juice
1 dash white pepper
1/2 cup chopped fresh ginger
1/2 cup chopped fresh chives
8 tablespoons fresh lime juice
8 tablespoons honey
3 cloves chopped fresh ginger root
1 lemon, sliced into 1/4 cup slices
1 cup milk
1/4 cup sesame seeds
5 tablespoons water
1/3 cup chopped fresh parsley
In a medium bowl, mix the onion, garlic, ginger, olive oil, water, beef bouillon, cumin, oregano, savory, salt, baking soda, basil, orange marmalade, chopped fresh oranges, maraschino cherry juice, honey, ginger, chives, lime juice and ginger that is a little bitter, 1 dash ground nutmeg, black pepper.
Melt 8 tablespoons butter in a large skillet over medium heat. Stir in the lemon and fish pieces. Stir in the sesame seeds.
Return skillet to medium heat. Bring the water, lemon juice and orange maraschino into the skillet and continue adding (putting the pan into medium heat to avoid burning). Stirring constantly, cook and stir until the water is completely evaporated. When it's all gone, stir in the 1/3 cup orange or cherry juice and continue to cook until bubbly and start to brown, about 10 minutes. Reduce heat to medium; add the sesame seeds and pepper, continue to cook until tender. Add the lemon and lemon juice. When it's all mixed, pour in the milk, lukewarm but warm. Stir in the baking soda, 1/3 cup orange maraschino cherry juice, whipped cream and orange maraschino cherry juice.
Sprinkle the mixture evenly over the bottom of a (8 inch) 9 inch pan. Then top with the sliced lemon. Repeat with the remaining maraschino cherry pieces, cream cheese, cream cheese mixture and orange maraschino cherry. Coat edges of pan with maraschino cherry glaze.
Bake uncovered for at least 50 to 60 minutes in the preheated oven. Turn over halfway through oven time to prevent sticking. Cool completely before cutting into squares.