Perserverance Theatre Wish

Clifford and Minnie

Carter W. Lewis's Wish hits very close to home, painfully near the heart.

It's a slice-of-life so real one forgets they are staring at yet- another of Art Rotch's incredible sets, and instead feels they are in their own living room watching the bittersweet story of a devoted couple, Clifford and Minnie, unfold.

Unfolds and folds again, like the sheets from the five beds that Minnie strips and washes every day because she knows that Clifford loves clean sheets, and Minnie loves that she can make Clifford happy.

The performances are as solid and honest as the small moments that define the relationship on stage. It is easy to forget these people are acting, and not the characters they portray.

Perseverance regulars will recognize and appreciate the strong character development of Charlie Cardwell, but Angelina Fiordellisi steals the show in her first role on this stage.

It's not a simple thing to do, because when Charlie takes Clifford on a hunt for the rodent that has appeared in the kitchen, the silence of the end beat rings with a clear sobering truth that is universal. Director Alicia Dhyana House must be congratulated because the story arch of this production is not an easy path to walk.

Crafting the illusion is costume designer Shelly Wright's mature restraint in iconic wardrobe choices and Hollis Kitchin's well-edited selection of classic props.

The sweetest takeaway is It's True, an original song composed for the Perseverance production by Lucy Peckham.

Wish plays on Perseverance Theatre's Juneau stage November 21 to December 15. Tickets at this link.

Far Island Elderflower Pound Cake with Rich Berry Compote

Far Island Elderflower Pound Cake with Rich Berry Compote

This dense cake with its light floral notes is perfect as a midafternoon snack when a late dinner is expected. The heavenly scent of elderflowers, berries, cardamom, and citrus is a crowd-pleaser. Cook in a Bundt pan for added drama.






Cake Ingredients
1 1/2 cups softened salted butter
3 cups baker's sugar
5 large eggs
2 tablespoons St. Germain elderflower liqueur
1 tablespoon lemon zest from two lemons
1 teaspoon Spice Islands ground cardamom
3 cups cake flour
1 cup Fever Tree elderflower tonic water
Grease and flour for pan

Frosting Ingredients
1 cup powdered sugar
1 tablespoon fresh lemon juice
1/3 cup water

Berry Compote Ingredients
2 cups blueberries, huckleberries, raspberries and blackberries
1/2 cup Biotta elderberry juice
1 tablespoon Snappy's Cardamom Bitters
2 tablespoons Kraft Minute Tapioca

Preheat oven to 350 degrees, 325 for a convection oven.  Beat butter on medium speed with an electric mixer until creamy. Gradually add sugar, and beat five minutes until light and fluffy.

Add eggs one at a time, beating just until blended after each addition. Stir in liqueur, bitters, and zest.

Add flour and tonic water alternately to butter mixture, beginning and ending with flour, beating on low speed until just blended after each addition.

Pour batter into greased and floured 10-inch Bundt pan. Bake until a long wooden pick inserted in center comes out clean, one hour to and hour-and-ten-minutes. Tent with aluminum foil after 45 minutes to prevent excess browning, if cooking in convection oven be sure not to allow foil to touch sides of oven.

Cool in pan on a wire rack 15 minutes before inverting cake onto rack and allowing it to cool completely - which should take around 30 minutes.

While cake is cooling, mix ingredients for compote in a medium-sized saucepan over medium heat and allow to simmer for 10 minutes.  Set aside and allow to thicken.

When cake is cooled, mix together icing ingredients then drizzle over top of cake.  Slice and serve with a healthy doze of berry compote on side.