Tag Archives: Food
The hubby and I have been in America for over six weeks now and I’m slowly becoming accustomed to my new home. To be honest we’ve both been busy with all the usual hectic stuff that goes with a move abroad i.e. renting a flat; buying a car; settling into a new job; getting to know people; finding the best place to get a take away curry etc. etc.
I’m very excited about coming to America and all the opportunities it presents. From the time I was a teenager, I had a feeling that I’d one day end up living abroad. And now I’ve done just that. But that doesn’t mean I don’t get homesick and miss England and everyone and everything in it terribly because I do. So I always take comfort in anything that reminds me of home… and some of these things even have a connection to my childhood!
I remember when I was last in Oregon a few years back, Target had started stocking up Boot’s products which I was very excited about. And I’d totally forgotten about it until we went into our local Target last week and found a small section of the store – and I do mean small – dedicated to Boot’s cosmetics and skin care products. That really did cheer me up – to see a little piece of home.
I’m not familiar with many of the brands available in the States although I will inevitably get round to trying them out – but right now its great to see a brand I know and trust.
Or jello as its called over here. OK, I know – jelly is such a kid’s dessert. No one with a sophisticated palate would even consider a bowlful of the wibbly-wobbly stuff and most adults will probably only touch it if you add alcohol and serve them up in little plastic shot glasses at parties.
But then I’ve never really been one for following the crowd and I’ve always loved jelly. It stems from childhood when a bowlful of jelly was an amazing treat – how easily pleased we were – and even now, when I’m feeling homesick or a bit low for any reason, jelly hits the spot every time. And if there’s any ice- cream or squirty cream to go with it, so much the better!
Funnily enough, most American adults I know have no interest in jello – unless we’re talking jello shots – but yet there’s such a fantastic array of flavours unlike the UK where we’re pretty much limited to five flavours. So far I’ve come across peach, melon, cherry, blueberry, apricot, grape, fruit punch, cola, pineapple, mango… and those are just the ones I can remember!
While the Americans beat us on flavours, the thing I love about jelly in Britain is that you can get them in the form of squidgy gelatine squares whereas over here in America it’s always in crystal form. How I love those jelly squares! Whenever my mum used to make jelly for us, you could be sure I’d pop a couple of squares in my gob. In fact, I’ve even been known to scoff a whole packet like sweets!
In Britain, waffles are either Belgian or potato which are both fab but I remember my aunt making a different type of waffle when i used to go round to her house which seemed to be made from batter. I have no idea what brand it was but when I was much older I used to look for them in the frozen aisles but could never find them so they’d obviously been discontinued long ago.
Eggo waffles are the ones that come closest to my childhood memory and they are a firm favourite in our household.
SARA LEE DESSERTS
Who remembers those Sara Lee television ads of the eighties where we were advised that “If at first you don’t succeed – cheat!” I’m quite sure that Sara Lee gateaus would have been all the rage at dinner parties back in the day but this brand is another thing that seems to have disappeared over the years in Britain. It was only when I used to visit Oregon a few years back that I ran into this brand at the supermarket like a long- lost friend… and those Sara Lee fruit pies soon became a freezer staple.
These days I’m addicted to Sara Lee’s pound cake. Delicious!
Today has been an absolute scorcher of a day. I swear half of me has melted away!
If I could walk around the streets of London in a string bikini, I would. But unfortunately can’t (especially not with this bod!) so I’ve had to think of other ways to beat the heat and I’ve been downing anything that’s icy cold.
And thoughts turned to all the ice-creams we used to devour as kids. It goes without saying that we loved our ice-cream. For a number of reasons, this was not a freezer staple but rather an occasional treat. There’d always be tubs of Cornish vanilla or neopolitan ice-creams at family parties and gatherings; the ice-cream man wasn’t safe when we heard the van approaching our road, and ice-cream cones always featured when my family and I hit the local park. Unsurprisingly, Mum refused to stock up on ice-cream during the winter months, so ice-cream is most definitely synonymous with summer.
Today ice-cream means Ben and Jerry’s, Haagen-Dazs, Carte D’or and (once) unusual flavours such as salted caramel, lemon meringue pie, espresso, and toffee apple. When I asked my class recently what their favourite flavours were, ‘pistachio’ and ‘green tea; featured in the answers. And me? Well funnily enough my favourite ice-creams are three which are very hard to find in England: I love butter pecan (USA) crème caramel/flan (Spain) and brown bread ice-cream (Ireland.) I must be the only person who needs to hop on a plane every time they fancy an ice-cream cone!
This is all good but it’s dawned on me that many of the ice-cream flavours from my childhood have either totally disappeared or they’re very hard to come by. Ice-creams in the 1970s,1980s and 1990s wasn’t necessary high-end or ultra-sophisticated. In fact when I think about it, there were very limited in their range of flavours (generally chocolate, strawberry, or vanilla) and packaging was anything but glam. Brands were typically Wall’s, Lyon’s Maid… and not much else! But it was fun, delicious and it kept you cool.
I absolutely love ice-cream today: there’s a never-ending variety of flavours, including savoury flavours (avocado chilli or basil, anyone?) the quality has vastly improved, and it’s that much more creamier and flavourful. But I can’t help but get all nostalgic when I think about what ice-cream looked like back in the day and those retro flavours. So as an ode to summers gone by and staying cool, here’s a list of the ice-cream flavours that were around when I was growing up in the eighties. Some of them are still around; some are hard to find, and some seem to have melted away…
Vanilla ice-cream needs absolutely no introduction! Vanilla ice-cream might be considered a bit, well, vanilla, but back in the eighties, in a world with limited ice-cream flavours, if anyone had a tub of ice-cream in their freezer, you could bet your life it would be vanilla. It was very popular in our house although Mum tended to buy it in block form rather than a tub. I suppose one reason it was so popular was because it was – and still is – so versatile: you could pop it in a soda float; add any flavour topping to it; layer it up in a sundae, or serve it as an accompaniment to a pudding such as a cake or tart – much like we do today. However most of the people I knew used to serve it with tinned fruit salad – a real treat back then for us kids (tinned fruit was the only fruit I’d eat back then) or jelly. It might not sound very sophisticated but if someone served that up for me now I’d still scoff it!
Today, vanilla has to work hard to maintain its popularity with all these weird and wonderful ice-cream flavours around that are tempting us away from this good, old-fashioned flavour. Vanilla is still tops due to its versatility but we’re much more fussy when it comes to the quality and won’t settle for any old vanilla ice-cream. It has to be super smooth and creamy, with an intense vanilla flavour – and if it happens to be vanilla bean ice-cream, so much the better!
2. CORNISH VANILLA
Now this was the ice-cream flavour that Mum was most likely to buy and it was always the Wall’s brand that was in our freezer. Cornish vanilla ice-cream had a much deeper cream-come-yellow colour that regular vanilla ice-cream didn’t have, and what I remember most was that deliciously buttery flavour. Even as a child I felt that Cornish vanilla ice-cream didn’t really need any sauces or toppings thanks to that unique flavour; I preferred to have it ‘plain’.
Over the years I gradually stopped devouring Cornish vanilla. I’m not sure if it’s because I ate bucket-loads as a child or because I was tempted away by other flavours – or maybe both! But when I’m hit by nostalgia – as I so often am – I do treat myself to some Cornish vanilla ice-cream. However, I can’t help feeling a little underwhelmed by it because that intense, buttery flavour that I remember doesn’t seem the same – no matter which brand I buy. But I live in hope of rediscovering it.
I didn’t know a kid back then who didn’t like chocolate ice-cream – and I still don’t! It’s still very much a firm favourite today with children and adults alike. When I was growing up but it was just ‘chocolate’. Now chocolate ice-cream has more varieties than Heinz: white chocolate, chocolate brownie, chocolate fudge; chocolate cookie dough; chocolate mud pie; triple chocolate; chocolate-til-it’s-coming-out-of-your-ears etc.
At secondary school, we were fortunate enough to have an ice-cream van arrive in the school yard every lunch time and home time, where after school, I would sometimes treat myself to a chocolate cone. I wonder what Mr. Oliver would make of that!
And you don’t need me to tell you, it’s still one of the most popular ice-cream flavours all over the world. But thenwith all those chocolate variations it would have to be.
My memories of strawberry ice-cream – a flavour both my parents loved back then – was that it was always an eye-catching shade of pink, from a pretty pastel shade to a very deep pink. However one thing I’m wondering about is whether any of the strawberry ice-creams I devoured contained a scrap of real strawberry at all. I suspect most of them didn’t and were simply strawberry flavoured but even if we knew that back then, I doubt we would have minded very much.
Of course today there is a real distinction between the brightly coloured strawberry flavoured ice-cream, and the frozen, creamy delicacy that’s made with real strawberries and often contains yummy chunks of strawberries – and I definitely know which one I prefer!
And as with chocolate, there are many variations today of the humble strawberry ice-cream: strawberry cheesecake; strawberry shortcake; strawberries and cream; strawberry and Champagne… oh it was all so much simpler in my day!
5. MINT CHOC-CHIP
A childhood fave for me, as I loved anything that was mint flavoured (as a matter of fact I still do!) And contrary to popular belief, mint ice-cream tastes nothing like toothpaste. When I was around seven, I went through a phase where I would only ever eat ice-cream if it was mint choc-chip. I loved the cool, refreshing, minty taste combined with creamy texture. And those dark chocolate chips were a very welcome addition. Mint and chocolate – a winning combo if ever I heard one. And of course I loved the minty green colour too.
Mint choc chip is still readily available and although I never rush out and buy a tub anymore (I definitely overindulged when I was a child and can never finish a whole tub now) I never say no to a mint choc-chip cone.
6. RASPBERRY RIPPLE
This was another ice-cream flavour I really liked: vanilla ice-cream swirled with raspberry sauce. Once again Mum used to by this in block form (yep, those blocks sure were popular in the eighties and nineties) which we would usually slice and serve between two wafers. I was always very fussy about which slice I got because it had to be very heavily rippled with raspberry sauce.
Thankfully this delicious ice-cream is still popular today.
Whoever invented Neapolitan ice-cream is right up there with Einstein! It was a great idea to put the three popular ice-cream flavours together: chocolate, vanilla and strawberry. It meant that mums could buy just one tub and know it would please the whole family, and for those who just simply couldn’t decide which one to buy – they could just go for Neapolitan. One tub fits all!
It goes without saying that a tub of Neapolitan was always very well received in our house where we all had our favourites. And whenever we had guests over for dinner and there was going to be ice-cream for afters, if it wasn’t vanilla it was almost guaranteed to be Neapolitan because let’s face it everyone was guaranteed to like at least one of the flavours (unless they were strictly mint choc-chip in which case we were screwed!)
Neapolitan ice-cream is still around today but I wonder how many people have a tub in their freezer…
8. BROWN BREAD
Although brown bread ice-cream was well-known during the eighties, I don’t ever recall it being available to buy in stores. Instead it seemed to be an ice-cream people were encouraged to make at home judging by the recipes I’d see in magazines and on cooking shows. At the time I remember thinking what an odd flavour it was for an ice-cream. Why on earth would anyone want to eat ice-cream made out of bread?
Well I’ve just come back from holiday where I indulged in the most gorgeous brown bread ice-cream. Words really don’t do it justice. Good on the ice-cream parlour for having brown bread ice-cream as one of its flavours. I hope other parlours and restaurants will follow.
9. RUM N’ RAISIN
I never actually had rum n’ raisin ice-cream when I was growing up, despite it being quite popular, because I wasn’t keen on raisins and I was afraid I’d get drunk on the artificial rum flavour! How times have changed because now I love to get drunk on real rum… but I still have a love-hate thing going on with raisins. So good on rum n’ raisin for making it into the twenty first century but I really don’t think it’s something I’ll ever be wolfing down (it would have stood a better chance without the raisins.)
My mum, on the other hand, loves raisins but will never stock the freezer with rum and raisin because she hates the taste of rum!
This is an ice-cream flavour I loved back then and still do. Banana ice-cream wasn’t overly common when I was growing up – it still isn’t – but I remember that some restaurants offered it along with the top three. I really like banana ice-cream partly because I love the sweet, creamy taste of bananas but also because it made a change from vanilla, chocolate and strawberry. I’ve since discovered that banana ice-cream isn’t popular with a lot of people even now although I can’t understand why after all most people like a banana split and the flavours aren’t too dissimilar.
Never mind – I’ll still guzzle it by the bucketload!
11. TUTTI FRUTTI
Meaning ‘all fruits’ in Italian, this ice-cream flavour containing mixed peel, dried and candied fruits was incredibly popular during the eighties and early nineties and was a huge hit with my family, especially my mum and aunts. But guess what? I HATED it! I couldn’t stand the stuff. I remember one occasion during a family get together when my five year old self had cried the house down because I wanted some ice-cream. And of all the flavours they could have brought me, they brought me a bowl of horrid tutti frutti.
“Now you eat that,” said my aunt in a very stern tone, “you asked for it, now eat it!” I didn’t dare tell her that even though I’d asked for ice-cream, I did not ask for that awful flavour.
Even though my palate has changed over the years and I now like foods I once detested, I don’t think I could ever get used to tutti frutti ice-cream. And I’m not sure I’ll ever get the chance to find out if I’m right because I honestly can’t remember the last time I saw it on sale… anywhere! In fact a lot of people I’ve spoken to have said the same. And despite my dislike of the flavour, I am sorry that it doesn’t seem to be around now as it brings back a lot of memories of my family, childhood and the eighties… and also because my mum likes it!
Chocolate chip ice-cream is an absolute classic: smooth vanilla ice-cream combined with crunchy chocolate chips. This was a very popular ice-cream flavour as I was growing up but funnily enough I don’t remember us having this at home. On the rare occasions when we were fortune to sample a dish of choc chip, it was usually in a restaurant. And of course this flavour is still consumed by the truckload.
Right, now I’m going to stay cool with a huge tub of olive oil and bay leaf ice-cream. Bliss!
I realise that it’s been a while since I last did a Comfort Food post and as I’ve been having thoughts about banana custard for a while, I thought now would be as good a time as any to do a new recipe post.
Things have been a little stressful lately what with work issues and wanting to move house. I thought back to one of the most stressful periods of my life when I was in my mid-teens, and do you know what got me through it? Puddings! It’s no secret that I’ve got a sweet tooth and all sorts of sweet, warm yummy puddings proved to be a real comfort and help with all that teenage angst. And one pudding in particular that proved to be a real godsend was banana custard. Now I am well aware that banana custard might not be to everyone’s tastes and I’m sure some people might liken it to baby food and think it’s just for kids but I absolutely love it. It’s simple yet delicious and warming – although it can also be eaten cold.
I love creamy, custardy type desserts, and I’m also fond of bananas so it was inevitable that banana custard and I were going to get on well like a plate of bacon and eggs! There are many variations of this classic dessert some of which include mascarpone, chocolate, cake or biscuit pieces, whipped cream, meringue topping etc. which all sound incredibly scrummy but I still say that the simplest and old-fashioned version is the best – home made custard with chopped or mashed bananas folded in. Of course if you’re pushed for time or you find making custard a challenge (I do understand – it’s not as easy as it looks!) you could always opt for the ready-made stuff and simply fold the bananas in yourself, though personally I do think it’s worth the effort to try and make the custard yourself. And it’s also a great way to use up bananas that are beginning to over-ripen. And it’s also quite versatile as a dessert because the banana custard can be used as the filling for a pie, cake or crumble. You can also caramelise the bananas first, and even make a baked version of this pudding.
So here’s a recipe for the dessert that made my teen years taste so much sweeter. It’s yumtastic!
- 300 ml full fat milk
- Contents of 1 vanilla pod
- 3 large egg yolks
- 1 tbsp cornflour
- 2 tbsp golden caster sugar
- 3 large bananas, sliced or mashed
- A splash of rum (optional)
1. Pour the milk into a medium saucepan and place over a medium heat.
2. Add the vanilla and pod and bring the milk to the boil.
3. While the milk is heating up, tip the egg yolks into a bowl, along with the cornflour and sugar.
4. Whisk together until the mixture is thick and pale.
5. As soon as the milk comes to the boil remove the pan from the heat.
6. Scoop out the vanilla pod and pour the hot milk onto the egg mixture.
7. Whisk continuously until well combined.
8. Pour the custard mixture back into the pan and heat gently over a low heat, stirring all the time, until thick enough to coat the back of a spoon.
9. Slice the bananas into the custard and stir to combine.
10. Add rum if desired.
11. Pour the hot banana custard in dishes.
12. Serve hot or cold.
It’s New Year’s Eve. People all over the world are going to be celebrating, partying, guzzling Champagne, and generally having a good time as is customary all over the world. So I thought it would be very appropriate to share one of my favourite television adverts. It’s the Ferrero Rocher ad where the ambassador (not sure of which country) is throwing a lavish reception and has invited guests from all over the world. Despite their numerous languages, they all understand the language of fine chocolate – and Ferrero Rocher was definitely considered top quality confectionary back in the day. And let’s face it – during the festive season, there would always be at least one box of Ferrero Rocher among the tins of Roses and Quality Street.
Even though this advert is more than two decades old, it is still very well remembered. It’s the cheesy piano music along with that classic line, “Monsieur, with Ferrero Rocher you are really spoiling us.” It’s a line I still use when I want to be sarcastic – and of course everyone instantly knows where it came from!
I am so excited with my latest purchase. This afternoon I bought a copy of Delia Smith’s Summer Collection and it brought back so many memories. This cook book accompanied the 1993 BBC series which used to be broadcast once a week on a week night which I used to watch when I should have been doing my homework!
I’ve pretty much grown up with Delia; it’s no secret that my mum was a huge fan of TV cookery shows – she still is – so I got my liking for such shows from her. And Delia Smith was probably the first TV cook I watched in the early 1980s and her career started long before I was even born. I’ve watched all of her TV series as I was growing up which I’m sure contributed to my interest in food, cooking and trying new culinary delights. And I have to say it – Christmas just isn’t Christmas without Delia Smith’s Christmas.
Delia is most definitely on a different plane when compared to today’s TV chefs. Not that I’m saying anyone’s better or worse as I have a lot of respect for those guys, but whereas they’re more fast-paced, energetic and often prone to tantrums, Delia is a lot more calmer with a no-nonsense approach. She reminds me of a school teacher with a great deal of patience! She also had a reputation for complex dishes and for using obscure ingredients that were difficult to source but flicking through Delia Smith’s Summer Collection, there’s very little evidence of that. Many of the dishes seem extremely easy to rustle up with ingredients that are easily obtainable. I was also surprised to see some recipes for Thai and Sri Lankan dishes so I’m guessing the British public were starting to become more adventurous when it came to food just over twenty years ago!
There are a lot of tasty recipes in here, as well as ones I remember her making from the show such as Coconut ice-cream with lime syrup, ice-tea, and coconut lime cake. That last one is especially interesting because I’ve never been much of a fan of desiccated coconut but it looked so fantastic on the show that I wanted to try it!
So here’s the recipe for coconut lime cake taken from Delia Smith’s Summer Collection which I will also be attempting soon. Go on – inject a little sunshine into winter!
|2 oz (50 g) desiccated coconut|
|6 oz (175 g) self-raising flour|
|6 oz (175 g) caster sugar|
|6 oz (175 g) soft margarine or butter|
|3 large eggs, lightly beaten|
|2 level tablespoons dried coconut milk powder|
|1 rounded teaspoon baking powder|
|For the icing:|
|8 oz (225 g) icing sugar|
|Pre-heat the oven to gas mark 3, 325°F (170°C).|
|You will also need two 8 inch (20 cm) round sponge tins 1½ inches (4 cm) deep, greased and the bases lined with silicone paper (parchment).|
For the cake, start off by grating the zest of the 2 limes on to a small saucer, then cover that with clingfilm and set on one side. Next, measure the desiccated coconut into a small bowl, then squeeze the juice of the limes and pour this over the coconut to allow it to soften and soak up the juice for an hour or so.
To make the cake, just take a large, roomy bowl and sift in the flour, lifting the sieve up high to give the flour a good airing. Then simply throw in all the other cake ingredients, including the lime zest and soaked coconut, and with an electric hand whisk, switched to high speed, whisk everything till thoroughly blended – about 2-3 minutes. Now divide the mixture equally between the two prepared tins, smooth to level off the tops and bake on a middle shelf of the oven for 30-35 minutes, or until the centres feel springy to the touch. Allow the cakes to cool in the tins for 5 minutes, then turn them out on to a wire rack to cool completely, carefully peeling off the base papers. They must be completely cold before the icing goes on.
To make the icing, begin by removing the zest from the limes – this is best done with a zester as you need long, thin, curly strips that look pretty. Then, with your sharpest knife, remove all the outer pith, then carefully remove each segment (holding the limes over a bowl to catch any juice), sliding the knife in between the membrane so that you have the flesh of the segments only. This is much easier to do with limes than it is with other citrus fruits. Drop the segments into the bowl and squeeze the last drops of juice from the pith. Now, sift the icing sugar in on top of the limes a little at a time, carefully folding it in with a tablespoon in order not to break up the lime segments too much.
When all the sugar is incorporated, allow the mixture to stand for 5 minutes, then spread half of it on to the surface of one of the cakes and scatter with half the lime zest. Place the other cake on top, spread the rest of the icing on top of that and scatter the rest of the zest over. Then place the cake in the fridge for 30 minutes to firm up the icing before serving.
This Comfort Food post is a little bit of a strange choice for me because although I love cake, I am not a fan of glacè cherries at all. Furthermore, because there is a Christmas element to this post, I suppose it would have been more ideal for December, but watching Mary Berry show viewers how to make the perfect cherry cake has inspired me. So cherry cake it is!
A cherry cake is traditionally a sponge that contains halved or quartered red glace cherries, which is then topped with icing, flaked almonds and more glacè cherries. Even though a freshly baked cherry cake is not my idea of bliss due to the use of ghastly glacè cherries, they most definitely do take me bake to childhood Christmases back in the 1980s. When my sister and I were younger – before we were joined by our two other siblings – Mum used to bake an array of baked goodies every Christmas. In fact she used to bake so much, there must have been more than enough for the entire neighbourhood! Of course one of these bakes included cherry cake which was one of Mum’s favourites.
Even though I’ve disliked glace cherries since I was a very young child, I did like Mum’s cakes, so I would always have a slice – and just picked out the cherries. But what was most memorable about these cakes was that, we always had a slice of cherry cake after we got home from midnight mass. So cherry cake -offending glace cherries or not – always bring back happy memories of Christmas, midnight mass, and Mum’s large-scale baking!
But even though I have mixed feelings about cherry cake, I know that most people, like Mum, absolutely love it! It is a very old-fashioned, very traditional English cake which I’ve been told is usually linked to Easter. It’s a very versatile cake and fits the bill for just everything: picnics, afternoon tea, lunch boxes, bake sales and it is the mainstay of traditional tearooms, not to mention one of the most popular cakes to be baked among the Women’s Institute. And although it may sound simple to make, quite often it isn’t as the cherries are notorious for sinking to the bottom of the cake. However people have their own methods for preventing this from happening. One of them being to rinse of the sticky syrup from the cherries before dusting them with flour. Delia Smith believes n mixing two-thirds of the cherries into the cake mixture before poking the remaining third through the top of the cake just before it goes into the oven.
Don’t get me wrong, I do love cherries just not glace cherries. But I’m wondering if I can substitute the glace cherries in the cake for dried, fresh or tinned cherries. I’d definitely have no problems with eating it then! But despite my reservations regarding cherry cake, nothing can take away the fact that cherry cake is a very memorable part of my childhood and evokes memories of Christmases gone by…
So here’s a recipe for cherry cake from Mary Berry for a traditional cherry cake. Try it and enjoy!
- 200g/7oz glacé cherries
- 225g/8oz self-raising flour
- 175g/6oz softened butter, plus extra for greasing
- 175g/6oz caster sugar
- 1 lemon, finely grated zest only
- 50g/1¾oz ground almonds
- 3 large free-range eggs
- For the decoration
- 175g/6oz icing sugar
- 1 lemon, juice only
- 15g/½oz flaked almonds, toasted
- 5 glacé cherries, quartered
- Preheat the oven to 180C/350F/Gas 4.
- Grease a 23cm/9in bundt tin or savarin mould with butter.
- Cut the cherries into quarters.
- Set aside five of the quartered cherries for the decoration later.
- Put the rest of the quartered cherries in a sieve and rinse under running water.
- Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
- Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly.
- Lightly fold in the cherries.
- Turn into the prepared tin.
- Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
- For the icing, mix the icing sugar together with the lemon juice to a thick paste.
- Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.