Recipe(tried): Easter Buffet for Willa

This is a very elegant but not too complicated Easter Buffet. For the quantities just duplicate or triplicate the recipe.

Easter Buffet
Easter's arrival coincides with new spring fruits and vegetables from the farmers market, and this menu takes full advantage of the plentiful produce that's accessible this time of year. There's something for everyone here...

Baked Glazed Ham with Raisins
Source: Outdoor Entertaining
Serves 6

2 pound cooked ham
1 cup dry white wine
1 cup water
1 cup raisins
2 tablespoons butter
2 tablespoons brandy

Preheat oven to 350 degrees F. Remove rind from the ham and score the surface if the fat is reasonably thick. Place the ham in a casserole dish and pour on the wine and water, then arrange the raisins and butter around the meat. Pour on the brandy and place in the oven to bake for about 40 minutes, basting frequently with the pan liquids. When the surface is crisp and golden, remove and let stand for 10 minutes before slicing. Serve hot or cold. NOTE: The ham can be cooked in advance and reheated to serve hot. Cover with aluminum foil and warm for 20-25 minutes in a moderate oven, or wrap in plastic wrap and microwave for about 4 minutes.

Roast Rack of Lamb
Source: The Complete Meat Cookbook
Serves 4

Rack of lamb is best eaten rare to medium. Remember that it should rest a bit before carving; this means there will be some carryover cooking after the rack is removed from the oven: the internal temperature will rise 5 to 10 degrees F. Be sure to remove the roast from the oven at 5 degrees F or so lower than the required doneness to compensate. For best results, always use an instant-read thermometer.

Other necessary recipes:
Herb and Bread Crumb Crust for Lamb

For Meat:
One 7 or 8 bone rack of lamb, trimmed and frenched (1 to 1 1/4 pounds)
Salt and freshly ground black pepper
1 to 2 tablespoons olive oil
Fresh Herb Crust for Lamb (optional; see recipe)

For Pan Sauce: (optional)
1 teaspoon minced garlic
1/2 cup red wine
1/2 cup lamb, beef, or chicken stock
1 teaspoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon Dijon mustard
2 tablespoons butter (optional)
Salt and freshly ground black pepper

FOR MEAT: Preheat the oven to 475 degrees F. Season the rack all over with salt and pepper. Place a heavy 10-inch ovenproof skillet over high heat and film the bottom with the oil. Put the rack in the skillet fat side down and sear for 1 to 2 minutes. Then using tongs, hold the rack with the bones vertical and sear the top meat for 1 to 2 minutes. Finally, sear the bone side for 1 to 2 minutes. Remove the pan from the heat and let the lamb rest for a few minutes, uncovered. (If you don't have an ovenproof skillet, sear the rack in a pan and then transfer it to a small roasting pan or pie plate.) Roast the rack as is or apply a coating now. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet (or roasting pan). Roast the lamb in the middle of the oven for 15 to 20 minutes, depending on the degree of doneness you want. Take a reading in the center of the meat after 12 to 15 minutes and remove the meat, or let it cook longer to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs and serving 3 to 4 chops per person.

TO MAKE PAN SAUCE, if desired: Pour off any fat from the skillet or roasting pan, leaving any juices behind. Place the pan over medium heat and add the garlic. Cook for 15 seconds, pour in the wine, raise the heat to high, and stir to scrape up any browned bits from the bottom of the pan. Boil the wine to reduce it by half. Add the stock and thyme and boil the sauce until it just begins to turn syrupy. Whisk in the mustard until the sauce is smooth. If you'd like a richer sauce with a velvety texture, whisk in the optional butter. Season to taste with salt and pepper. Serve over the lamb.

TESTING FOR DONENESS: Use an instant-read thermometer to determine doneness.
Blood-rare: 115 to 125 degrees F
Rare: 125 to 130 degrees F
Medium-rare: 130 to 140 degrees F
Medium: 140 to 150 degrees F

Herb and Bread Crumb Crust for Lamb
Source: The Complete Meat Cookbook
Enough for an 8-bone rack of lamb

1/2 cup fresh bread crumbs
2 teaspoons minced garlic
2 tablespoons chopped fresh rosemary, savory, thyme, or oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard

Combine all the ingredients except the oil and mustard in a small bowl or blend in a food processor. Moisten the mixture by tossing in the olive oil. Spread the herbed crumbs in a shallow pan or on a deep platter. Once the rack is seared as directed, brush it all over with the mustard. Roll it in the bread crumb mixture so that it is well coated. Roast and serve as described in recipe for Roast Rack of Lamb. To make the crumb coating crispier, place the rack under a broiler for 1 to 2 minutes.

Pan-Roasted Salmon With Citrus-Balsamic Vinaigrette
Source: The Union Square Caf Cookbook
Serves 4

For Sauce:
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 anchovy fillet, very finely minced (optional)
2 tablespoons finely minced onion
2 teaspoons each coarsely chopped parsley, basil, and mint
2 tablespoons finely minced orange zest
1/8 teaspoon kosher salt
Freshly ground black pepper
3/4 cup fresh orange juice

For Salmon:
4 6-ounce skinless fillets of salmon
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil

Preheat the oven to 450 degrees F. Combine all the sauce ingredients in a glass jar, cover tightly, and shake vigorously. Reserve. Season the salmon with salt and pepper to taste. In a skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan with its original skin side down. Transfer the pan to the oven and roast for 8 to 10 minutes, until medium rare, or longer if desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce. Wipe out any olive oil remaining in the skillet and add the sauce. Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.

Asparagus with Hazelnut Oil
Source: Cooking.com
Serves 4

1 1/2 pounds thin asparagus
2 tablespoons hazelnut oil
Juice of 1 lemon
Salt and pepper
4 tablespoons toasted chopped hazelnuts
1/4 cup grated Parmesan cheese

Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes. Toss in hazelnut oil and sprinkle with lemon, salt, and pepper to taste. Garnish with grated hazelnuts and Parmesan cheese.

Cheese Tortellini Caesar Salad
Source: Nestle Buitoni
8 Servings
The three cheese tortellini's filling perfectly compliments the creamy and tangy Caesar dressing. It is perfect for a Buffet

1 (9-oz.) package BUITONI Refrigerated Three Cheese Tortellini, prepared according to package directions, chilled
1 bag ready-to-use romaine lettuce
3/4 cup creamy Caesar salad dressing
1/3 cup shredded Parmesan cheese
1 cup diced fresh tomatoes
1 cup Caesar-style croutons

Combine pasta, lettuce, dressing and cheese in medium bowl. Toss to coat; top with tomatoes and croutons. Season with ground black pepper.

Field Salad With Citrus Vinaigrette and Sugared Pecans
Source: Cooking Light magazine
Yield: 8 servings

Cooking spray
1/4 cup chopped pecans
2 teaspoons sugar
1/8 teaspoon ground red pepper
10 cups gourmet salad greens
3/4 cup Citrus Vinaigrette (see recipe)
2 navel oranges, peeled and sectioned
1/4 cup sweetened dried cranberries

Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper. Combine greens, Citrus Vinaigrette, and orange sections in a large bowl; toss well. Place 1 cup greens mixture on each of 8 plates; top each serving with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.

Citrus Vinaigrette
Source: Cooking Light magazine
Yield: 1 1/3 cups

1/2 cup fresh orange juice (about 1 orange)
1/3 cup fresh grapefruit juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger

Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.
NOTE: Store in an airtight container in the refrigerator for up to 1 week.Serving size: 1 tablespoon.

Almond-Orange Holiday Cakes
Serves 8

2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 8.5-ounce package almond paste, broken into pieces
3 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon almond extract
1/4 teaspoon salt
2/3 cup all-purpose flour
1/2 teaspoon baking powder
Powdered sugar

Preheat oven to 325 degrees F. Butter 4 holiday cake pans. Dust pans with flour; tap out excess. Using electric mixer, beat sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in Grand Marnier, orange peel, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon scant 1/3 cup batter into each of prepared pans; smooth tops. Place cakes on baking sheet. Bake cakes on sheet until tops are golden brown and tester inserted into center comes out clean, about 25 minutes. Cool in pans on rack. Transfer cakes to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.

English Trifle
Source: Casual Cuisines of the World - Country Inn
Serves 6-8

For Custard:
Pastry cream
3 tablespoons cream sherry

For Trifle:
Lemon poppy seed cake made without poppy seeds, or other sponge cake
2 cups heavy cream
1/4 cup confectioners' sugar
1 cup raspberries
1 1/2 cups strawberries, stems removed
1 cup strawberry jam
3/4 cup cream sherry
1 cup blanched sliced almonds, toasted

FOR CUSTARD: Prepare the pastry cream as directed and add the cream sherry prior to cooling. Whisk together until thoroughly blended. Let cool as directed in the pastry cream recipe.

FOR TRIFLE: Put the cooled lemon cake or sponge cake into slices 1/4 inch thick and set aside. In a bowl, combine the cream and confectioners' sugar and whisk to form soft peaks. Cover and refrigerate. In a blender, combine the raspberries with 1 cup of the strawberries and blend on medium speed until smooth, 30-40 seconds.

TO ASSEMBLE: Pour about 1/2 cup of the cooled pastry cream into the bottom of a 3-qt glass bowl. Drizzle 4-5 tablespoons of the berry pur e over the custard. Spread one side of the cake slices with the jam. Arrange enough of the cake slices, jam-side up, in a single layer to cover the custard, then sprinkle about 3 tablespoons of the sherry over the top. Sprinkle some of the toasted almond slices over the cake, and top with a layer of the whipped cream, spreading the cream to the edges. Starting with the pastry cream, repeat the layers in the same manner until all the ingredients are used up, ending with a layer of whipped cream. Garnish with the remaining 1/2 cup strawberries. Cover and refrigerate for at least 2 hours before serving.

Lemon Poppy Seed Cake
Source: Casual Cuisines of the World - Country Inn
Serves 8

1/2 pound unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
2 cups cake flour
1/4 teaspoon salt
1 1/2 tablespoons poppyseeds
Grated zest of 2 lemons
1 1/2 teaspoons vanilla extract
Confectioners' sugar

Preheat an oven to 350 degrees F. Butter and flour a 9x4-inch loaf pan. Place the butter in a bowl and, using a heavy-duty stand mixer fitted with the paddle attachment or a handheld electric mixer, beat on medium speed until creamy, 2-3 minutes. Gradually add the granulated sugar and continue to beat until the mixture is very pale--almost white--and has doubled in volume, 4-5 minutes. Add the eggs one at a time, beating well after each addition. Sift together the flour and salt into a bowl, then sift together again into another bowl. Add the poppy seeds. Gradually add the sifted mixture to the butter mixture, beating until smooth. Beat in the lemon zest and vanilla. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Invert onto a rack, lift off the pan and let cool completely. Sift confectioners' sugar over the top.

Pastry Cream
Source: Casual Cuisines of the World - Country Inn
Makes 3 cups (Serves 24)

2 1/4 cups milk
1/2 cup heavy cream
3/4 cup sugar
5 tablespoons corn starch
1 whole egg, plus 1 egg yolk
1 teaspoon vanilla extract

In a heavy saucepan over medium heat, combine 1 1/2 cups of the milk, the cream and sugar and bring almost to a boil, whisking once or twice to dissolve the sugar. While this mixture is heating, place the cornstarch in a small bowl and add 1/2 cup of the milk, stirring to dissolve the cornstarch. Add the remaining 1/4 cup milk, the whole egg, egg yolk and vanilla. Whisk together until smooth. When the hot milk mixture is about to boil, pour in the cornstarch mixture, whisking continuously until completely blended. Continue to heat the mixture, whisking constantly, until it boils and thickens to the consistency of custard pudding. Remove from the heat, pour into a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely before using or refrigerating. Refrigerate for up to 1 week before use. Serving Size = 2 tablespoons