blue artichoke

Several weeks ago, Magenta Green Goddess asked about food traditions for Dia de los Muertos. I’ve done a bit more research since then, and have more information for you. The Day of the Dead (which actually lasts several days) is an Aztec celebration of the memory of deceased ancestors. The soul lived on after death, they believed, and returned for one day of remembrance each year, seeking nourishment and community. It is a popular holiday in many Latin American countries, particularly Mexico. It is a bright and joyful occasion to honor the lives of the deceased and celebrate the continuation of life. As with many holidays, food plays a leading role in the celebration. Flowers, toys (for children), alcohol (for adults), foods and candies are offered to help lead the dead back home. Often foods will be tailored to the traditional favorites of the departed spirit; this may include the finest ears of the harvest corn, tamales, rich mole chicken, chili adobe sauce, red rice, hand rolled enchiladas, fresh tortillas and seasonal fruits. A dish of salt, to symbolize purification, is always included. Other foods are laid out on alters at or near doors to welcome the deceased. These include candied pumpkin, coconut candy, sugar cane, pan de muerto (a sweet eggy bread made in plain rounds or elaborate skulls or rabbits decorated with frosting to look like twisted bones) or sugar skulls with the names of the deceased. It is believed that the soul can taste the food through the smells; when the spirit has had its fill, the feast is shared with relatives and visiting friends.

This holiday lasts several days: October 27th is the Day of the Orphaned Souls, to honor those with no living relatives to welcome them. October 28th is the Day of the Accidentados, those souls that died in accidents or violent deaths. October 30th is the day to welcome the souls of children who died in childbirth before being baptized. October 31st is the day of the Angelitos, souls of infants who died after being baptized and thus are free from sin. The Angelitos enter the earth at noon and must depart by noon the following day, November 1st. November 1st, All Saints Day, is for the Faithful Dead, the elder traveling spirits. November 2nd is All Souls Day.

So, to celebrate Dia de los Muertos Anglo-style, cook the favorite dish of your deceased, or your own favorite dish. There are lots of recipes out there for pan de muerto. Here’s one of them:

Pan de Muerto

El Dia de los Muertos, or Day of the Dead, is coming up on November 1st and 2nd. During this holiday the families decorate an altar to celebrate the lives of family members who have passed. It is considered a time to remember the dead and celebrate the memories they have left behind. The belief is that the dead will return during the 24-hour period to revisit the family to share in the celebrations, laughter and stories. The families spare no expense decorating an altar for the return of their loved ones. The altars usually contain water, salt and bread and other decorative items such as candles, incense, flowers and more. The bread called Pan de Muerto or "bread of the dead," is usually sweet with decorations resembling bones. Even if you don’t celebrate Las Dias de las Muertas yourself, you can still enjoy this delicious sweet bread.

½ cup butter
1-¼ cup water
6 cups flour
2 packets dry yeast
1 teaspoon salt
3 teaspoons whole anise seed
2 tablespoons orange zest
¾ cup sugar
4 large eggs
Glaze (see below)

Bring all ingredients to room temperature (except for the water which should be very warm) before beginning.

In a large bowl, mix together butter, sugar, anise, salt and 1/2 cup of the flour. In a separate bowl combine the eggs and the water.

Add the egg/water mixture to the first mixture and add in another 1/2 cup of the flour.

Add in the yeast and another 1/2 cup of flour. Continue to add the flour 1 cup at a time until a dough forms.

Knead on a floured surface for about 1 minute. Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.

Bring out dough and punch it down. Remove about ¼ of it and use it to make bone shapes to drape across the loaf (see below.) Or divide the dough into smaller pieces to create other bone shapes. Let the shaped dough rise for 1 more hour.

Bake in a 350 degree oven for 30 minutes for smaller loaves and up to 45 minutes for larger loaves.

Glazes (After glaze is applied you may decorate with additional colored sugar.)
Bring to a boil- ¾ cup sugar and ½ cup fresh orange juice. Brush on bread and then sift some additional sugar over the top.

Mix 3 tablespoons orange juice concentrate and 1/3 cup sugar with 2 egg whites. Brush on bread during the last 10 minutes of cooking.

Bring to a boil- ¼ cup piloncillo** (see note at bottom and scale down to ¼ cup), ¼ cup sugar, 2/3 cup cranberry juice and 2 tablespoons orange zest. Brush on bread after bread has cooled.

Bones The most common bone decorations are very simple. Sometimes it's just a matter of forming ball shapes and pressing them into the loaf in a line. You could also take a piece of dough, roll it into a long cylinder and place a ball at each end. You can get much more detailed if you like, but even a slightly "knobby" looking loaf will get the idea across.

Calabaza En Tacha- Candied Pumpkin

This recipe is similar to candied yams, and is a great use for pumpkin. In Mexico, candied pumpkins are often used on the family altars during Los Dias de los Muertos. And after Halloween, all of the leftover pumpkins go on sale and it is the perfect time to enjoy the fall harvest. This recipe is also non-fat.

5 lb pumpkin (approx.)
4 cinnamon sticks
zest of one orange
juice of orange
2 lb piloncillo** (see note at bottom)
4 cups of water

Cut off the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts. Cut each piece in half lengthwise again and again until you have 8-10 long pieces of pumpkin. Cut the skin off of each piece and then cut the flesh into approximately 1 to 2-inch pieces. (You may leave the skin on the pumpkin).

Place into a large saucepan and bring piloncillo, orange juice, orange zest, cinnamon sticks and water to a boil. Carefully add in pumpkin pieces and reduce to a simmer. Simmer for approximately 2 hours or until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze. Remove from heat and let cool to room temperature before serving.

**If you don't have piloncillo, substitute 1 ¾ cup dark brown sugar and ¼ cup molasses.

There’s even a step-by-step guide to making candy skulls!

P.S. Blue Artichoke blog will be quiet for the rest of the week. Blue Grilled Cheese is going to Las Vegas to turn 30; Gentleman caller and I are going to Vegas to watch her age. You won't hear anything about Vegas here, because, you know, what happens in Vegas...