The fun of April Fool’s Day has been enjoyed for a few hundred years. In the late 1500s, the Gregorian calendar (named for Pope Gregory XIII) came into common use. The New Year was changed to start the first day of January instead of the first day of April. Such a huge shift has its effects on the world, beyond just incorrectly dating checks. For whatever reason, the switch was not universally recognized and a day for foolery was born. Some theorize that the first pranksters were those who converted to the Gregorian calendar teasing those who didn’t catch on to it. The people who were stuck on the previous calendar were sent on fool’s errands or made the focus of practical jokes. It is celebrated the world over, but in many different ways. Poisson d’Avril, or “April Fish”, is celebrated in France. It is speculated that this evolved from a reference to the astrological sign of Pisces, a fish. A typical prank is to tape a picture of a fish or paper cut in the shape of a fish on friends’ back, evidently a more civilized “kick me” sign. In the mid-1700s, Britain and the western colonies (that’s us) began observing April Fool’s Day, or All Fool’s Day. Though in Britain, all pranks must be done only in the morning. Scotland enjoys the holiday so much they spread it out over two days and call it “hunting the gowk”. March 25 marks the Roman festival of hilaria, also considered Roman Laughing Day. Color and the arrival of spring are the focus of India’s Huli Festival that takes place on March 31. The variations of April first’s traditions are countless. Some countries even honor the holiday at different times of the year. Through all the different ways the day is observed, the spirit of lighthearted fun, laughter, and friendly pranks is present.
Many April Fool’s Day foods consist of desserts that look like main courses or main courses that are disguised as dessert items. And sometimes it is just a matter of surprise ingredients or presentation. Dishes that are not quite what they seem are half the fun, so “mock” recipes are ideal. In wartime, ingredients had to be used sparingly so cooks created dishes that made dishes from more affordable and available foods. Mock Apple Pie is a classic example of this. Believe it or not, this pie does not contain any apples! It is a mystery to me how it still tastes good, but I suppose that is why the recipe is still used today. Another dish using ingredients that have nothing to do with the name of the dish is Mock Lobster Bisque. This is a good course to include in an adult All Fool’s Day dinner party and it will have everyone wondering where you found fresh lobster. Since the day is often celebrated as a backwards or upside down day, like wearing clothing inside out, I thought the Pineapple Upside Down Cake would be a delicious dessert to celebrate the backwardness of the day. No matter what foods or traditions you include in your day on April 1, enjoy the one day each year that is devoted to silliness.
Mock Apple Pie (inspired by the recipe from the back of the RITZ® Cracker box)
2 9-inch pastry piecrusts
36 RITZ Crackers, coarsely broken (this makes about 1 3/4 cups crumbs)
1 1/2 cups granulated sugar
2 teaspoons cream of tartar
1 3/4 cups water
Grated peel of 1 lemon
2 tablespoons lemon juice
1/2 cup butter, at room temperature
1 1/2 teaspoons ground cinnamon
25 RITZ Crackers, finely crushed (this makes about 1 cup crumbs, for the topping)
1/2 cup lightly packed brown sugar (for the topping)
1. Preheat oven to 400 degrees. Spread 1 pastry crust in a 9-inch pie dish and place the coarsely broken cracker crumbs inside.
2. In a saucepan over an unheated burner, mix the sugar and cream of tartar. Little-by-little stir in the water and mix completely. Turn the burner to high and bring the contents of the saucepan to a boil. Reduce the heat to low and simmer for 15 minutes. Add the lemon peel and juice and allow mixture to cool.
3. Pour the cooled sauce mixture over the cracker crumbs. Add 2 tablespoons of the butter in small amounts around the top of the pie filling. Evenly sprinkle the top with 1 teaspoon of the cinnamon.
4. Place the second 9-inch pastry crust over the pie. Then trim, seal, and flute the edges. Make 1-inch slits in the top crust (you can be decorative with these if you wish).
5. In a medium bowl, mix the remaining butter, 1/2 teaspoon cinnamon, brown sugar, and finely crushed crackers. Sprinkle this topping over the pie. If you prefer to leave the top plain or adorn with a simple pastry leaf design, omit this step.
6. Bake the pie for 15 minutes, then reduce the oven temperature to 350 degrees. Bake the pie for an additional 15 to 20 minutes or until the crust takes on a crisp texture and a golden color.
7. Cool completely before serving. Wait and see if anyone can tell what apple pie ingredient is missing!
Mock Lobster Bisque
10 1/2 ounces undiluted canned cream of potato soup
10 1/2 ounces undiluted canned tomato soup
1 teaspoon tomato paste
10 ounces chicken stock
8 ounces canned crab meat
2 tablespoons dry cooking sherry
1/4 teaspoon cayenne pepper
4 tablespoons table cream
Sprigs of fresh parsley (for garnish)
1. In a large stockpot over medium-low heat, pour the cream of potato soup, tomato soup, tomato paste, and chicken stock. Heat to a boil.
2. Stir in the crabmeat, sherry, and pepper, blending all the ingredients together. Then add the cream, mix everything together thoroughly, and simmer uncovered for 5 minutes.
3. Serve in shallow soup bowls and garnish with parsley. It is good when partnered with fresh bread.
Pineapple Upside Down Cake
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, separated
1/2 cup, plus 2 tablespoons, butter
1 cup granulated sugar
1 tablespoon maple syrup
1/2 cup milk, preferably whole to add richness in flavor
1 teaspoon vanilla extract
1 cup lightly packed brown sugar
8 slices of canned pineapple (or enough to cover the bottom of the pan)
8 maraschino cherries
Whipped cream (for garnish)
1. Preheat the oven to 350 degrees.
2. Sift flour, baking powder, cinnamon, and salt into a large mixing bowl. Beat the egg yolks and egg whites in different bowls and set aside.
3. In a separate dish, cream the 1/2 cup butter and gradually stir in 1 cup granulated sugar. Cream the ingredients well and add the maple syrup. Fold the beaten yolks into the creamed mixture and mix well. Then blend that with the flour mixture while adding milk. Do this gradually and alternately so the mixture is never too moist or too dry. Fold in the beaten egg whites (should be able to form stiff peaks) and vanilla extract. Blend all the ingredients of the cake batter well.
4. Over low heat, melt 2 tablespoons butter in a 10” skillet (preferably cast iron, but stainless is ok too). Spread the brown sugar oven the bottom of the pan then remove from heat. Add pineapple slices to tightly fit together without overlapping and cover the sugar. Be certain the canned circular slices are well drained. Pour the cake batter over the fruit.
5. Bake for 45 minutes.
6. Allow to cool in the skillet for at least 30 minutes then turn the pan upside down with a large serving plate covering much like a lid. The cake’s bottom is now its top! Gently place a cherry in the middle of each circular pineapple slice and garnish with whipped cream in dollops or spread evenly over the top.
