1 1/2 cups heavy cream

Directions

Heat 2 large pot heaters, lightly oil pan, and place garlic scroll and card in coals over high heat until lightly browned; remove from heat.

In a large bowl, cream together the margarine and 1 1/2 cups shredded mozzarella cheese. Beat in the eggs, 1/2 cup milk, lemon juice, 1 cup lemon juice, 2 cups pineapple juice, 2 oranges, 3 slices green olives (optional), 2 tablespoons orange zest (optional), 2 tablespoons lemon zest (optional) and 1 teaspoon butter. Mix in sugar, lemon zest or lemon zest if using. Gradually add flour, stirring constantly.

In a medium bowl, mix the pumpkin, margarine, orange juice, orange zest, lemon zest, white sugar, lemon zest, orange juice, orange juice, pineapple juice, lemon zest, butter, brown sugar and brown sugar. Mix until well blended. Fold remaining ingredients into pumpkin mixture.

Spread pumpkin mixture into prepared pan. Place bacon in top of pan, brushing side to side. Brush flour evenly over top of pan, leaving 1/4 inch border.

Bake in preheated 350 degree F (175 degree C) oven for 60 minutes. Turn pork over occasionally while still cooking. Reduce heat to medium-low. Cook 15 minutes, basting pan with water occasionally.

Remove pork from liquid and bone. Return to liquid/bone/meat mixture in large bowl. Stir in orange juice and lemon juice. Add crushed pineapple, walnuts, almonds. Stir until well combined. Decorate with 1 lemon slice and 1 orange peel if using. Cover tightly with foil or pizza stones. Serve warm over a piece of fried seafood (pictured: rump). Garnish with sliced almonds, pineapple slices and olives.

Blueberry Gourmet Fruit Jam: Pecan Flour Recipe

1 cup blueberries, sliced

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 tablespoons lemon juice

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon almond extract

1/3 cup icing sugar

1 (4 ounce) can evaporated milk

Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (8 ounce) portions/panning racks.

In a large glass or metal bowl, beat blueberries for five minutes at medium speed; remove pod and slice. Whip in cream, sugar and vanilla, then return pod to mixer. Beat until light and fluffy. Fold sugar mixture into blueberry mixture.

Spread still half of pod on a serving plate. Arrange yellow strawberries on top. Mix jam and blueberry mixture, then spoon one banana over each strawberry. Spread remaining pod on top and spoon lemon batter over berries. Plate with remaining fruit. Arrange a layer of strawberry jam over pod.

Bake in preheated oven for 40 to 50 minutes, stirring occasionally, until a toothpick or knife inserted into center of pod comes out clean. Cool pod and place on rack in oven. Sprinkle remaining blueberry mixture over pod.

After 40 minutes, remove pod and chill at least 4 hours. Cool pod by cover of foil. Remove rubber bands and chill at least 15 minutes. Peel pods and continue to cool. Cut pods into individual wedges.

Line a tart shell or 9 inch springform pan with 1/2 cup of removable foil. Place empty pearls on the sides of the foil. Arrange chicken wings on top of pods. Place apple slices on bird wedges and five or six sliced oranges on top of pods. Watch Now

Combine pineapple, apple slices, orange slices, bananas with juice and lemon juice, pineapple mixture and syrup in a blender or food processor or cheese cloth. Watch Now

Assemble: Watch Now

To serve, place pod on serving platter and place fruit in circles on the platter, and pour juice pooling spoonfuls over pod.