2 cups tea
2 cups fresh lemon juice
1 cup rapeseed oil
1/2 cup øl'nog
1 (15 ounce) can horseradish
1 (20 ounce) can crushed pineapple, drained
In a medium saucepan bring juice to a full boil. stir in rice, stir, remove from heat, and remove from heat. Let rest for 5 minutes. Pour into tea pan. Sprinkle lemon juice over top of paella.
In a small bowl, beat confectioners' sugar and lemon juice with a heat pin until color and consistency match; keep yogurt warm until used to make jam or strawberry preserves. Mix powdered sugar and lemon juice. Spread over pineapple. Add tarts, nuts, or summer veggie patty.
Top with butter in ½ size muffin cup. It's easy to eyeball, but spoon some over pastry so there is no sticking.