This is the rum cream that goes on the Sweet Potato Soup.  It should be good on the Corn Soup or any dessert that needs dressing up.

Ingredients:

• 1 c heavy cream
• ½ tsp fresh lemon juice
• ¼ tsp grated lemon zest
• 5 Tab good quality dark rum
• pinch of sugar

Directions:

1. In the bowl of an electric mixer, whip the cream until soft peaks form.
2. Add the lemon juice and zest, rum and sugar.
3. Continue whipping until the cream is almost stiff.
4. Refrigerate until ready to serve.

Serves: 10

Source: The Inn at Little Washington Cookbook: A Consuming Passion, By Patrick O’Connell, Washington, Virgina

So simple, so good! Try it on chicken, duck, ice cream, and any chocolate pie or cake.

Ingredients:

• ½ c sugar
• 2 tsp almond extract
• 2 pound frozen pitted sweet cherries, defrosted, 6 cups
• ¼ c water
• ½ tsp almond extract

Directions:

1. Combine the cherries and their liquid with sugar, and ½ cup water in a large pan.
2. Bring to a simmer over moderate heat and cook about 3 minutes.
3. Remove the cherries to a bowl with a slotted spoon.
4. Raise the heat to medium-high and boil until the liquid is reduced to approximately ½ cup, about 5 minutes more. Watch – it will boil over!
5. Pour sauce over the cherries.
6. Add almond extract.
7. Let cool to room temperature or chill.

Serves: Makes approximately 5 cups

Source: Laura b. Russell, Recipe Developer and Cookbook Author

Comment: The sauce can be made ahead. Keep it in the refrigerator, covered.