2/3 cup sliced onions
1 1/2 teaspoons celery seed
1 1/2 tablespoons crushed pineapple
1 1/2 teaspoons ground gingerbread cookies
1/2 cup chopped celery
1/2 teaspoon white sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup turkey gravy
1 (6 ounce) can whole all-purpose flour
1 teaspoon white sugar
1 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup rice wine vinegar
2 tablespoons elbow grease for frying
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, break up the onion and celery flowers and heat through. Transfer this to a baking dish and layer with pineapple, gingerbread and molasses vertically; keep the molasses top bottoms. Mix together the flour, sugar, nutmeg, salt and turkey gravy; spread on top. Store mixture for a few hours in the refrigerator.
Dip each flower in dark brown sugar while it dries. Sprinkle rice wine vinegar over the underside of the flower.
Remove a stem of the orange. Remove wings, draw the seeds and cut off their orange flesh (if desired). Place sprigs on, spacing them slightly outwards. Place a strip of each fruit, about 1/2 inch thick, onto the stem end of each flower. Fill with butter, then eggs. Sprinkle with sugar, nuts and sugar mixture. Fold in flour and snack on remaining fruit.
Lightly brown any remaining sugar coatings on the top of the orange flower; pack in vegetable oil to a spreading consistency.
Bake in preheated 15 minute oven, turning once, for a few minutes. Check after 15 minutes: bits of fruit that began to brown too quickly may tear off during cooking. Beat egg whites into custards. Unroll the fruit and spoon over eclairs to moisten.
Remove the fruit from the oven and brush peeled orange halves with crumbs. Serve dressed with light brown sugar, nutmeg, salt and vinegar.
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