1 teaspoon butter
1 (14 ounce) can peeled and diced celery
1/4 cup chopped onion
1 clove garlic, minced
1 (3 ounce) can pineapple juice
1 cup orange juice
1 cup orange juice
2 teaspoons prepared horseradish
1 teaspoon dried lemon verbena
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl combine butter, celery and onion and stir together. Fold in garlic and pound until evenly coated, equaling about one/2 pound. Transfer to a shallow dish and spoon the dish with cream cheese mixture into the center. Spread the egg on top and press the cream cheese mixture in place. Place pineapple and orange juice in the center of the cooked dish.
In a small mixing bowl, dissolve horseradish, lemon juice and rosemary in the orange juice, lemon zest and rosemary. Stir together and strain into a measuring glass.
Spread horseradish mixture over cream cheese mixture in dish; spoon preserves over cream cheese mixture.
Lightly grease an 8x8 inch baking dish. Beat egg, celery mixture, sliced citrus fruit, orange zest and rosemary mixture into cream cheese mixture. Pour mixture into prepared baking dish.
Bake in preheated oven for 45 minutes. Remove pan from oven and allow to cool. Garnish each serving with remaining citrus fruit preserves.