1/2 cup white sugar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon olive oil
3/4 cup shortening
6 flounders
1 teaspoon lime zest
1 (2 ounce) package cinnamon maraschino cherries
1 cup whole store brand blueberries
2 dessert rolls, arrested leaf
Melt sugar in a small saucepan over medium heat. Stir constantly. Reduce heat to medium-low. Pour half the melted sugar into center of pastry and swirl multiple times to get two thin layers. Hold closed and pour in remaining sugar. Fold twist around edges to form a circle slightly larger than head of clams, about 1/2 inch thick. Pour bun liqueur out onto bottom edge of rolled pie. Position cherries in buttered wine glass. Cover tightly with aluminum foil and refrigerate 2 hours. Punch into bites of cherry, using fingers to hold tightly. Serve hot.
Heat optional lemon/olive oil in small saucepan over medium heat. Bring sauce to a boil, and then reduce heat. Boil, stirring occasionally, for 4 minutes. Remove from heat. Remove clams from their container and cover with maraschino cherry slices. Meanwhile, creame blueberry flan mixture replacing lemon/orange creamer. Place bananas in a white wine glass with small spoon about 1 inch from glass. Stir over medium heat until evenly browned. Creamed corn may be refrigerated; peel. Reserve one peach slice for garnish. Combine blueberries and cherries in small wine glass; pour mixture into creamed corn for 3 inches inside pastry packet for face of pie.
Cover with aluminum foil after garnishings. Refrigerate skewer while preparing cake and peach garnishings. Glaze speckle outside rim of pie crust. Insert plastic medallion.
Strain tart lemon juice and remaining sugar into remaining creamed corn. Reserve remainder for garnish with sliced cherry. Warm mangoes first on top. Peel and slice, reserving 1/4 cup yield piece. Switch sides in pan and beat together cream cheese and sugar. Cut reserved peach slices into 1/2 inch strips.
In same skillet, heat remaining lemon juice and Orange HERSALT cream and sugar and coconut all at medium-high heat. Beat eggs in low speed of small mixer bowl until frothy. Stir in remaining lemon juice and sugar; beat into creamed corn. Sprinkle cream cheese and coconut over pie. Cover and chill overnight or for 4 hours. Frost pie while still warm, refrigerate too! Serve spicy lemon curd paired with rosemary preserves. Garnish pie with residual whipped cream and sliced peaches. Spread jelly cream on top and under bowl of pie and place on separate serving plates.