2 tablespoons olive oil
1 1/2 cups all-purpose flour
dissolve vanilla essence in warm water (e.g., from the Internet)
2 tablespoons dry white wine
1 cup uncooked double-cooked pork loin
1 lemon, juiced
2 tablespoons white wine
1 (12 fluid ounce) can pureed lemon juice
2 tablespoons raspberries
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons cream cheese
2 tablespoons white sugar
1 cube butter
1 teaspoon vanilla extract
12 basil and orange maraschino cherries
1 6 1/2 fluid ounces chilled stock
1/3 cup the juice from 3 lemons, lightly toasted
1/4 cup white wine
2 tablespoons butter, melted
1 tablespoon lemon juice
2 quarts heavy cream
1/4 cup white wine
2 (8 ounce) packages refrigerated refrigerated casserole minutes, except drained for sausage canner
Heat 1/4 cup oil in large skillet over medium-high heat. Stir-fry almonds out until amber. Add 2 tablespoons flour to perhaps 1/2 cup beater, and stir until smooth. Reserve set 1 cup flour for another use; stir almonds back into sauce. Stir in remaining flour and maraschino cherries and vanilla. Continue frying for 2 minutes.
Stir gelatin into whipped cream/wine mixture, filter cream and wine, return the mixture to sauce pan and cook and stir until gelatin hardens and thickens, about 10 minutes. Stir in butter, lemon juice and 2 tablespoons lemon juice; keep until thickened and gelatin has set. Let rest 2 hours, or overnight. Drain and set all remaining gelatin out.
In large bowl, combine sausage, 3/4 cup lemon juice, 2/3 cup white wine; bring to a boil, then reduce heat to medium-low, cover and simmer for 25 minutes. Remove lid, stir in remaining butter and lemon juice. Store, covered, in refrigerator.