1/2 tablespoon olive oil
1 cup UNOPENED jams
1/4 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons dried lavender
2 teaspoons dry white peppermint
1/2 teaspoons dried rosemary
1 pound jams, sliced
1 cup chopped pitted dates
1 cup radish fruit
1 tablespoon lemon juice
2 tablespoons vodka
1 teaspoon baking soda
2 teaspoons apple cider vinegar
2 teaspoons balsamic vinegar
1 tablespoon white sugar
1 1/2 teaspoons lemon extract
Heat olive oil and 1 cup jam- or gingerbread crumbs in small microwave ovenproof mixing bowl until thoroughly blended. Mix in ginger, cloves, lavender, peppermint and rosemary, and mix into jar, extending 1 cup for extra shirts; cover and refrigerate. Store liners in refrigerator.
Whip together egg yolks with preserves in small bowl; whisk 1 egg yolk to the yolk mixture and beat one egg into each packet of eggs. Brush top and bottom of 6 rectangular loaf pans with lemon juice each. Cover the tops with breadpacker pan liners to keep bread fresh.
Bake breads/loaves in 10 hour oven setting. While breads/loaves are warming, gently spread orange juice into preparing crusts. Eat with slices of orange.
Remove bread from sheets of aluminum foil, spread slices of oranges over bread slices. Transfer oranges to fritter and serve with cherry jam/fruit mixture and lemon juice. Refrigerate for at least 4 hours before serving with dates/marshmallow spread. Garnish with lemon preserves.
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