You know how it can be, the kids are grown, there’s no reason to fill an Easter basket or cook springtime food. No chocolate bunnies hop your way, ho hum, just another day.
But today my classmate Kelly was kind enough to have an Easter birthday, and to tell me that her Mom always used to make her an angel food cake with confetti color dots inside. Yippee, an Easter project! I wasn’t too sure whether the color would run all over the cake or stay in nice dots like it used to do in those long-ago funfetti cake mixes, but lo and behold, it worked just as it should. I can’t show you the inside of the cake, because between the squishy nature of angel food, and the billowy soft frosting, the cut slices were a mess. but you can make it for yourself, and you’ll have a fun and fluffy cake to serve when whimsy is called for. I used this angel food recipe, omitting the chocolate and adding 1/4 cup of colored sprinkles instead. Then I used this recipe for fluffy pink frosting, a recipe unlike any I’ve used before. It remained very soft and never set up, although it looked like a sort of unicorns-and-rainbows confection on the cake so that didn’t matter.
It wasn’t a total sugar-fest, though. Guests brought a beautiful fruit salad and fragrant raspberry sour cream muffins, which, derelict hostess that I am, I neglected to photograph. I made an egg casserole with asparagus, artichoke hearts, cheeses, and ham, that was pretty darn good and used up the 10 extra egg yolks left behind by the angels. But the star of that plate, to me, was the salad.
A composition of bitter leaves, endive, radicchio, and arugula, it had a beguiling preserved Meyer lemon and crème fraîche dressing that will definitely become a staple in my kitchen, and went exquisitely with a rosé of pinot gris made by one of the guests. The salad recipe is here, and although I always make preserved Meyer lemons when they’re in season, if you don’t have homemade, you can buy them in a jar. To add to the merriment, we had three different wines made by guests, the rosé, a chardonnay, and a cabernet sauvignon, a definite perk of living a life surrounded by winemakers. I look forward to the day when every wine on the table is made by one of us, and I thank Kelly for requesting such a delightfully eccentric birthday cake. It’s one of the most fun treats I’ve baked in quite a while, and I recommend it to you as a sure-fire cheerer-upper.