2 sticks (1 cup) butter
1 cup sugar
1/4 teaspoon almond extract
2 drops electric green food coloring
2/3 cup absinthe
1/4 cup heavy whipping cream
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup loosely-packed almond meal
3/4 cup black currants
2/3 cup drained and chopped morello cherries
1/2 teaspoon poppy seeds
Port Wine Black Currant Swiss Merengue Buttercream, recipe follows
3 cups black currants
1 cup grape juice
1 cup sugar
2 tablespoons premium fruit pectin, such as Sure-Jell
1 1/4 cup sugar
5 egg whites
1/2 vanilla bean, seeded
Dash of salt
1 pound butter, at room temperature (slightly moist on the outside but cold inside)
2 tablespoons vanilla extract
1/2 cup port wine
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