Almond Cherry Cake

[Almond Cherry Cake]Searching for a suitable dessert to make for Easter Dinner at my mom’s house is a delicious challenge. While most of us enjoy a chocolate whatever-you-bake special dinners are a chance do something different. I had some cherries in the freezer that I wanted to do something with. An hour lost to the Internet provided several options. In the end I opted for this lovely creation on the right.

Notes under the cut

Rhubarb-Cherry Compote

As shocking as it may be to see me write this there are other ice cream toppings beside hot fudge and chocolate syrup. Heresy, I know, I know. Yet some fruit combinations provide a tart counter to ice creams creamy sweetness. Here’s one I came up with after rummaging through the freezer and finding a quart of fresh cherries I pitted last summer.

Rhubarb-Cherry Compote
Servings: 6-8
Prep time: 5 minutes
Total time: 15 minutes


  • 1 lb. rhubarb, ends trimmed and cut into 1″ pieces
  • 3 cups previously frozen cherries, thawed
  • 1/4 cup granulated sugar
  • 1/3 cup tart cherry juice
  • zest of 1 lemon
  • juice of 1/2 lemon
  • pinch of kosher salt


  1. Combine all ingredients in a large saucepan. Bring to a simmer over medium heat.
  2. Reduce heat to maintain a simmer. Cook for 8-10 minutes until rhubarb has lost it’s shape.
  3. Taste and adjust salt and/or sugar to your taste.
  4. Allow to cool for 30 minutes. This will allow the compote to set into a loose jam-like consistency

Bread that is not a king cake

A few weeks back my husband Ted, who is in charge of the bread baking in our home, made a delicious braided bread that was flecked with golden raisins and dried sour cherries, with sesame seeds and finishing sugar too. It was a slightly odd addition to the dinner menu however the taste was excellent and, honestly, just look at it.
[bread that is not a king cake]
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