I am considering cooking my way through all of the cockaigne recipes in the Joy of Cooking. Why not? They are supposed to be the favorites!
1 cup flour
1 tsp. baking powder
¼ tsp. salt
2 Tbsp. sugar
5 to 6 Tbsp. butter
1 egg
½ tsp. vanilla
milk
4 cups sliced pared apples
1 cup sugar (white, brown or a mix)
2 tsp. cinnamon
Preheat oven to 425 degrees F. Grease a 9- or 10-inch round pan. Do not use a springform one, or protect the oven underneath from dripping sauce. Combine the flour, baking powder, salt, and 2 Tbsp. sugar. Cut in 2 to 3 Tbsp. chilled butter until it is crumbly like pastry dough. In a measuring cup, beat 1 egg with the vanilla, then add enough mild to bring it up to ½ cup. You will have a very sticky dough. Pat it into the greased pan with a floured palm or greased spoon or spatula. Arrange sliced apples on top (if they are dull, sprinkle them with lemon juice first). Combine the cup of sugar and cinnamon with 3 Tbsp. melted butter. Sprinkle on top. Bake about 25 minutes.
I learned recently that Cockaigne is the midieval mythical land of plenty. (I'd always wondered why all the really good JoC recipes used that moniker.) If you haven't made the chocolate cake cockaigne, do so. It's my favorite. Filled with seedless raspberry jam (a whole jar worth!) and iced with the JoC frosting/icing that uses chocolate (can't remember exactly which one, but have a look through the options). The sugar coma should have you out until 2009, but you'll go under quite happy!
ReplyDelete