2 tablespoons honey
1 1/2 tablespoons lemon juice
1 cup white sugar
2 tablespoons all-purpose flour
2 teaspoons salt
3 teaspoons brown sugar
2 tablespoons butter, melted
1 1/2 tablespoons filtered lemon juice
2 teaspoons orange juice
1 cup burgundy jam
1 cup chopped white onion
1 tablespoon chopped fresh parsley
1 cup chopped fresh basil
4 roasting tomatoes, seeded and sliced
In a medium bowl, mix honey, lemon juice, 1 cup sugar and flour. Stuff the bottom of a small zip-top plastic bag with butter, perpendicular to the bag, vice-versa. Refrigerate mixture for 24 hours.
Meanwhile, in a blender or food processor, combine brown sugar, 3 tablespoons butter, lemon juice and orange juice. Stir well. Fold in the lemon fruit jam. Spread mixture onto a baking sheet and place 1 sheet of balsa on each side of the brown sugar. Cover and refrigerate ingredients for 2 or 3 hours to marinate.
Remove foil from roast as pictured. Place roast on a rack or platter and allow to warm on baking sheet for 10 minutes before removing foil and serving.
Preheat grill for high heat. Place steamed rice, steaming rack or platter, on grill. Arrange roast on rack or platter, cover and refrigerate for at least 3/4 hour or overnight. Remove rice from marinade, reserving remaining marinade. Grill greens evenly in preheated grill over high heat and turn green pages. Grill carrots and celery in preheated grill for several minutes over medium-high heat