By YELLOWTOES

Re: information
18 Jul 2008 19:50

is corn zephyrs cockaigne an English dish??

Replies

By Expat Badger

Re: information
18 Jul 2008 20:01

sorry - never heard of it

By Campbek

Re: information
18 Jul 2008 20:11

I haven't heard of it either. It does not sound like an English dish to me

By Liz from Cumbria

Re: information
18 Jul 2008 20:23

Doesn't sound English to me either. Have a look at
www.whatamieating.com
it might give you a clue.

By YELLOWTOES

Re: information
18 Jul 2008 21:13

good gosh////i never was on a web site that responded sooooooooooquickly, thanks guys its made w/cornmeal
and whipped egg whites and baked i thought sure it was english but maybe it is american indian??

By cake eater

Re: information
18 Jul 2008 23:00

Cockaigne seems french to me. but I could very well be wrong

By cake eater

Re: information
19 Jul 2008 03:18

yes I was wrong. In my dictionary ,Cockaigne is an imaginary land of luxury and idlesness......punningly referral to Cockney-London. Zephyr as we knew is a balmy breeze. So Yellowtoes, no indians for us today.

By Yummy

Re: information
19 Jul 2008 07:45

This site never ceases to amaze me.......such a wealth of info and lots of people to dig out the info too from all over the world. Bit like a "Time Team of Food" isn't it !!
I am sure someone will post the complete recipe soon !!
Yummy :0)

By Yummy

Re: information
19 Jul 2008 09:29

"I am the Abbot of Cockaigne" from Carmina Burana think it also mentions Zephyr too according to Google !
Cockaigne is also a work by Edward Elgar....apparently.
Yummy

By Yummy

Re: information
19 Jul 2008 09:30

en.wikipedia.org/wiki/Cockaigne look at this Yellowtoes might give you a bit more info. also found out that Zephyr is the name of a restaurant in America, so could be a dish from there???

By nanny ogg

Re: information
19 Jul 2008 09:56

Hi yt, I have a recipe for, Fresh Corn Pudding Cockaigne
xx

By Broomstick

Re: information
19 Jul 2008 18:12

Got a feeling we're being sent up!!

By cake eater

Re: information
19 Jul 2008 22:43

I dont think we are, Yellowtoes often asks unusual questions.

By John S

Re: information
20 Jul 2008 01:54

Corn Zephyrs Cockaigne
In our endless search for the best recipe of its type, we welcomed the offer of a southern acquaintance to send us the Zephyr recipe she was raving about. When it arrived, it turned out to be word for word our own favorite Zephyr recipe in Joy. We consider this the highest of compliments. These puffs are delicate and delicious with a salad course or luncheon dish

Ingredients
1 cup white stone-ground cornmeal
1 tablespoon lard

4 cups boiling water

1 teaspoon salt

butter

4 egg whites

Preparation
Combine: 1 cup white stone-ground cornmeal
1 tablespoon lard
Scald these ingredients by pouring over them: 4 cups boiling water
Add: 1 teaspoon salt
Cook the cornmeal over low heat 30 minutes, stirring frequently. Before cooling it, butter the top slightly to keep it from crusting. Cool.
Preheat oven to 350°.
Whip until stiff: 4 egg whites
Fold them lightly into the cornmeal mixture. Drop the batter from a teaspoon onto a greased baking sheet. Bake about 1/2 hour.
Yield About Twenty 2-Inch Puffs
Estimated time (minutes) Total Time: 90

 

By cake eater

Re: information
20 Jul 2008 08:10

thank you Sir, we learn something new every day!

cakes