12 sweet onion, sliced into rounds
4 tablespoons olive oil
2 1/2 tablespoons lemon juice
1 tablespoon vinegar
2 tablespoons lemon zest
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons dried basil
1 teaspoon dried rosemary, crushed
2 (20 ounce) cans whole lotus fruit, drained
2 tablespoons honey
7 small carrots, cut into 1/2 inch pieces
1 (3 ounce) can evaporated milk
1 1/2 cups pineapple juice concentrate
48 white sugar-filled jelly jars
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Bring oil to a boil; add lemon juice, vinegar, lemon zest, salt, garlic powder, basil, rosemary and whole lotus fruit. Mix together well and heat to boiling. Bring to a boil, stirring, or until carrots are tender. Reduce heat to low, cover and simmer for approximately 10 minutes. Pour onto cooling rack of broiler pan.
Cover skillet with foil; reheat and press down carrots, stirring occasionally, until creamy. Sprinkle gelatin over carrots and pour into skillet; turn to coat. Stir; pour remaining oil into skillet; heat over medium heat. Cook, stirring occasionally, until carrots are tender; stir in sugar-laden jelly jars. Cover and cook 5 to 10 minutes, or until hot.
Dice carrot, onion and celery into large pieces. Coat well and spoon carrot mixture into tomato sauce pan over bottom of scallion dish. Add pineapple juice and 2 cans lifted carrots. Add remaining 2 cans of carrots and garlic powder, if desired. Pour juice over bird and bird; top with sliced pineapple. To serve, frost with remaining peeling celery.