10.09.2007

Day of the dead food




When we, Mexican celebrate anything, usually the celebration will include buzz, music and very complicated dishes, because Mexican cuisine is related with holidays and viceversa. Day of the dead is not an exception, so we have different kinds of bread of the dead, "alfeñique" (some kind of hard candy), "mole" (a very complicated sauce with turkey or chicken), "calabaza en tacha" (pumpkin boiled with cane sugar) and, of course skulls in sugar, chocolate and "amaranto" seed. So I found one recipe for the bread but I haven't try it yet, I will include because it is already in English, but I warn you.
I will write more about this later.




Pan de Muerto

Bread for Day of the Dead
foto
5 tazas de harina 5 cups of flour
3 cucharadas soperas de levadura comprimida desmoronada 3 level Tbs. of yeast
5 yemas 5 egg yolks
5 huevos 5 eggs
2 barras de margarina 2 sticks of margarine
1 taza de azúcar 1 cup of sugar
3 cucharadas soperas de agua de azahar 3 Tbs. of anise water
1 cucharada sopera de raspadura de naranja 1 Tbs. grated orange peel
2 huevos para barnizar 2 eggs for the glaze
1 pizca de sal 1 pinch of salt

1. Deshaga la levadura en 4 cucharadas soperas de agua tibia, agregue 1/2 taza de harina y forme una pequeña bola de masa suave. Déjela 15 minutos en un lugar tibio hasta que crezca al doble de su tamaño.
2. Cierna la harina con la sal y el azúcar; forme una fuente y ponga en medio 3 huevos, las 5 yemas, la margarina, la raspadura de naranja y el agua de azahar. Amase bien.
3. Agregue la pequeña bola de masa de levadura. Vuelva a amasar y deje reposar en un lugar tibio durante una hora. La masa deberá aumentar su tamaño casi al doble, nuevamente.
4. Vuelva a amasar. Forme los panes del tamaño deseado y póngalos en charolas engrasadas.
5. Bata los 2 huevos para barnizar y pegar los huesos y las lágrimas.
6. Adorne con formas de huesos y lágrimas hechas de la misma masa y péguelas con huevo batido. Barnice el pan con huevo y espovoree con azúcar.
7. Meta los panes al horno precalentado a fuego medio, durante 30 o 40 minutos. Sáquelos y déjelos enfriar.

1. Dissolve the yeast in lukewarm water, add 1/2 cup of flour and make a little ball of soft dough. Leave it 15 minutes in a warm place until it grows double the size.
2. Sift the flour with the salt and the sugar; make a hole and put in 3 eggs, 5 yolks, the margarine, the grated orange peels and the anise water. Mix well.
3. Add the yeast mixture. Knead again and leave in a warm place for one hour until it doubles in size.
4. Knead again. Make the bread the size you want and put in greased pans.
5. Stir the 2 eggs in preparation for basting and attaching the bones and tears.
6. Decorate with forms of bones and tears made with the same dough and attach with beaten egg mixture. Baste the bread with eggs and sprinkle with sugar.
7. Bake the loaves in the preheated oven on medium heat for 30 or 40 minutes. Take them out and let them cool.


DULCE DE CALABAZA EN TACHA

PUMPKIN COOKED IN BROWN SUGAR

Ingredientes Ingredients
1 calabaza de castilla mediana 1 medium squash
3/4 kg de guayaba 3/4 kg guava
1/2 kg de cañas 1/2 kg sugar cane
2 l/2 kg de piloncillo o l l/2 de azúcar 1 1/2 kg. brown sugar
canela y clavo de olor al gusto cinnamon and clove to taste
3/4 1 de agua 3/4 liter water

1. Lava todas las frutas, y córtalas en trozos grandes, dejándoles las pepitas.
2. Pela las cañas y córtalas en trozos delgados, las guayabas en mitades y el piloncillo en pedazos.
3. En una cazuela grande pon a calentar el agua y agrégale la calabaza, el piloncillo, la canela, los clavos de olor y la caña.
4. Tápala y cuece el dulce a fuego lento. Hay que mover suavemente de vez en cuando, para evitar que se pegue.
5. Después de 20 minutos añade las guayabas.
6. El dulce estará listo cuando la calabaza esté suave.
7. Dora un poco de ajonjolí y espolvoréaselo.
8. Sírvelo con leche.

1. Wash all the fruit, cut them in big pieces, leaving the seeds
2. Peel the sugar cane and cut into thin pieces, the guavas in half
3. In a large pan heat the water and add the squash, the brown sugar, the cinammon, the cloves and the cane.
4. Cover and cook the squash at low heat. Stir periodically so it doesn't stick.
5. After 20 minutes add the guava.
6. It is ready when the squash is soft.
7. Brown some sesame seeds and sprinkle onto the squash.
8. Serve with milk.

9 comments:

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La Chili said...

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Anonymous said...

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La Chili said...

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