Strawberry Ice Cream Angel Cake
Bunnies, bonnets and baskets are all part of Easter and, with the holiday’s relaxed style, so are buffets.
But unlike the first three, buffets strike fear in the hearts of some. Think of all those dishes to prepare. Think of all those diners standing impatiently in line. Don’t fret: We in the Times Test Kitchen have put together a menu to make your Easter fuss-free.
First, of course, is the biggest question: lamb or ham? Lamb seems so sophisticated, so very European; ham is homespun American. When it came time to choose the centerpiece of our buffet, we didn’t. Why not serve both? (Those of you who are more decisive can pick one; the rest of the menu will work just fine with either.)
Ham is rich and salty, so it works best with flavors that are tangy and sweet. Rather than using a predictable jam glaze, we marinated our ham overnight with red grapefruit juice and rosemary.
Leg of lamb is a spring favorite. Because of its unusual anatomy, though, it can be tricky to carve, particularly when everyone is watching. We got around that problem by boning and butterflying the leg. This has the additional benefit of allowing it to cook more quickly.
The rest of the menu just seemed to come naturally. Any Easter meal needs stuffed eggs. For another appetizer, try this rustic goat cheese and roasted vegetable tart.
With the best of the spring vegetables in the market, deciding on side dishes is easy. Artichokes, of course, roasted with lemons and olives. And potatoes and watercress, paired in a lovely warm salad. Though the biggest part of the fig harvest comes in the heat of summer, there is a small first-flush harvest in the spring. We roasted our figs in Port and served them with mixed lettuces.
And then there are strawberries. This is the very peak of the season, particularly in Southern California, and to show the fruit at its best advantage, we turned an old family favorite into something a little bit fancy.
All of these dishes can be made ahead and then assembled with a minimum of hassle just before serving.
And hey, if anybody complains, just give them some more ham ... or lamb.
Ice cream
Wash, stem and slice the strawberries. Place 2/3 of them into a blender with 1/4 cup of the sugar and the lemon juice. Blend until smooth. Set aside.
Combine the egg yolks and remaining sugar in a medium bowl and whisk until thick and pale yellow, about 3 minutes. Set aside.
Heat the cream and milk in a large saucepan over medium heat just until bubbles begin to form around the edges, about 5 minutes. Pour about 1 cup of the hot milk mixture into the sugar and egg yolk mixture while stirring constantly. Return it to the milk mixture and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, about 4 minutes.
Let the hot liquid cool about 5 minutes, then stir in the pureed strawberries. Let cool to room temperature, then freeze according to the instructions with your ice cream maker.
Assembly
While the ice cream is freezing, coat the stemmed strawberries with the chocolate coating, then refrigerate.
Cut a very thin slice (about 1/4 inch) horizontally from the top of the cake. Set the top aside.
Working with a small sharp knife, carefully hollow out a “trench” in the middle of the cake about 3/4 inch from the sides; discard the part of the cake you cut out. Spoon or pipe the ice cream into the trench until it is even with the cake. (You will have leftover ice cream that can be served with the cake.) Layer the remaining sliced strawberries over the ice cream. Replace the top of the cake, wrap it well and freeze until solid, at least 2 hours or overnight.
Remove the cake from the freezer and let it sit at room temperature, 30 minutes. Meanwhile, whip the cream and the powdered sugar until stiff peaks form, about 3 minutes. Remove the top from the cake and pipe about 1/3 of the whipped cream on top of the strawberries. Replace the top, then pipe the remaining cream on top of the cake and decorate it with the chocolate-covered strawberries.
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