Day Dead
0
Posted by admin | Posted in handmade crafts | Posted on 10-12-2010
Tags: culture, day, day dead, day dead calendar 2010, day dead face makeup, day dead home decor, day dead papel picado patterns, day dead worksheets, dayofthedead, mexico, spanish, the
| Account limit of 2000 requests per hour exceeded. |
does anyone know any good and simple Dia de los Muertos [day of the dead] Mexican recipes?
we are having a day of the dead celebration in my spanish 2 class.. and im needing a good recipes.
if you have one please let me know.
thanks.
Pan de Muerto, "Bread of the Dead"
In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones.
Ingredients:
1/2 cup butter
1/2 cup milk
1/2 cup water
5 to 5-1/2 cups flour
2 packages dry yeast
1 teaspoon salt
1 tablespoon whole anise seed
1/2 cup sugar
4 eggs
In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling. Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another 1 cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until smooth and elastic. Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour. Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and paint on glaze.
Glaze
1/2 cup sugar
1/3 cup fresh orange juice
2 tablespoons grated orange zest
Bring to a boil for 2 minutes, then apply to bread with a pastry brush. If desired, sprinkle on colored sugar while glaze is still damp.______________________________________
Calabaza en Tacha
(azcentral.com)
1 4 to 5 lb pumpkin
8 cinnamon sticks
Juice of 1 Orange
4 cups water
2 lbs brown sugar or raw sugar
Cut the pumpkin into 3" squares. Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.
Place the first layer of pumpkin pieces skin side up in the pan. Place the second layer pulp side up. Repeat as necessary. Cover and simmer. The pumpkin pieces are done when they look golden brown and the pulp is soft.
Let cool and serve with the syrup. You can also add cream if you prefer.________________________
Caramel Flan
Caramel
3/4 cup sugar
1/3 cup water
Choose four 8-ounce molds. Set them in a baking pan at least 2 inches deep and large enough to give the molds a 1/2-inch clearance all around. Measure the sugar into a small saucepan. Dribble water over sugar until evenly moistened, then set over medium-high heat. When the mixture comes to a boil, reduce heat and stir until it is a rich amber-colored syrup. Quickly pour a portion into each of the molds to evenly cover the bottom.
Flan
3/4 cup sugar
2 2/3 cups milk
3 large eggs
5 large egg yolks
1 1/2 teaspoons vanilla extract
Water to fill baking dish
To prepare the custard: Heat the oven to 325 degrees and place a rack in the middle. In a medium saucepan, combine sugar and milk and bring to a simmer over medium heat. Remove from stove. In a separate bowl, whisk eggs and egg yolks together, then slowly whisk in the warm milk mixture. Stir in the vanilla and strain through a fine-mesh sieve. Pour mixture into custard cups or soufflŽ dishes.______________
There is more recipes on this site:http://www.azcentral.com/ent/dead/food/
http://www.azcentral.com/ent/dead/food/p...