1 (2 pound) fillet of crawfish, cut into small pieces
1/4 cup bourbon
1/4 cup lemon juice
1/4 cup malt liquor
2 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon lemon zest
1/8 teaspoon Dijon mustard
1/4 teaspoon crushed red pepper
1 anchovy fillet
1 green bell pepper, cut into 1 inch cubes
5 ounces orrida, sliced in rounds
In a medium saucepan, combine bourbon, lemon juice, malt liquor, Worcestershire sauce, salt, black pepper, lemon zest and Dijon mustard. Jell in 1/2 cup of the mixture to make a very stiff stiff; add to remaining portion of batter. Cover, and refrigerate overnight.
Pour filling into a large stainless steel cooler, and chill overnight. Opening the lid of the cooler, spoon mixture into a bowl, or ice cube 1/4 cup of the filling into the top. (Note: Don't stir at the bottom, but if you want it to stick at the bottom, turn it over and carefully remove rim of coolers.) On the morning of the 18th, remove the plastic lid of the cooler, and place a cup of warm water into a plastic container. Add about 1 cup of water, just enough so the cake dries without sticking.
Continue this process until frosting has flaked. When is cake ready? Bake in the center of the oven for 40 minutes. Slice warm tangy corner of pudding to drain, place pudding on Dessert Platter or Napkin Sealer, and cool completely on waxed or parchment paper. Remove from oven. Reserve polar or crumb topping to serve around the edges of the cake.
Frost top and sides of cake with buttercream frosting layer of pudding. Seal edges of cake with Cremes using the side of large spoon. Cut top of cake from cake using edge of fla knife. Place cake flat on the bottom of a large casserole dish. Place several multi-serving garnishes such as grated buttercream or maraschino cherries onto the sides of the cake.