Day of the Dead food reflects tastes of the deceased
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Sunday, October 28, 2012
10/28/12 at 5:19 AM
Related story: Day of the dead: Festival brings Hispanic tradition to Living Arts.
Remembering family members who have died is the theme of the Mexican holiday Día de los Muertos - the Day of the Dead. So it seems fitting that food for the celebration reflects the tastes of deceased loved ones.
Mario Garcia of Pasteleria Mexicana, 7942 E 21st St., explained that the holiday is the time that his culture sets aside to remember all of their family members, not just the individuals who have died.
"We remember their favorite foods on this special occasion. We make the favorite foods of our family members as if they were around to share them," Garcia said.
At his family's bakery, they offer Pan de Muertos, Bread of the Dead. The bread loaves typically have pieces of dough on top formed to look like bones or skulls. The bread Garcia sells has flavorings such as cinnamon, orange juice and guava fruit.
"The bread is made to be able to spend time with our family members and enjoy that time celebrating all of the family members who have died," Garcia said.
Pasteleria Mexicana also makes many cakes that customers order to honor their relatives who have passed. He said the cakes can be decorated with skulls, flowers and even the names of the deceased.
Here is a recipe for Pan de Muertos, as well as a recipe for churros.
PAN DE MUERTOS
½ cup granulated sugar, plus
more for sprinkling
½ teaspoon fine salt
1 teaspoon anise seed
½ ounce (2 packets) active dry
½ cup whole milk
½ cup water
8 tablespoons unsalted butter
4 large eggs
4½ cups all-purpose flour, plus
more for dusting the work
Vegetable oil, for oiling the bowl
1 egg yolk beaten with 2 teaspoons
1. Combine the sugar, salt, anise
seed and yeast in a small
mixing bowl. Heat the milk,
water and butter in a small
saucepan over medium heat
until the butter is just melted;
do not allow it to boil. Add
the milk mixture to the dry
mixture and beat well with a
2. Stir in the eggs and 1½ cups
of the flour and beat well.
Add the remaining flour, little
by little, stirring well with a
spoon until the dough comes
3. Turn the dough out onto a
lightly floured wooden board
and knead it until it’s smooth,
elastic and no longer sticky,
about 9 to 10 minutes. Place
in a lightly oiled bowl, cover
with a clean kitchen towel,
and allow the dough to rise
in a warm area until it has
doubled in size, about 1½
4. Heat the oven to 350 and
arrange a rack in the middle.
Punch down the dough and
divide it into 2 pieces. Cut 3
small (about 1-ounce) balls
from each half and mold
them into skull-and-bones
shapes. Shape the large
pieces of dough into round
loaves and place the skulland-
bones on top. Place the
breads on a baking sheet
lined with parchment paper
and let them rise another
5. Brush the loaves with the
egg yolk mixture and bake.
Halfway through baking,
about 20 minutes, remove
the loaves from the oven
and brush again with the egg
wash and sprinkle lightly with
granulated sugar. Return to
the oven and bake until the
loaves are golden brown and
sound hollow when tapped,
about another 20 minutes.
— adapted from Chow.com
ORANGE-KISSED CHURROS WITH “HOT” CHOCOLATE SAUCE
1 large navel orange
6 tablespoons unsalted butter
¼ teaspoon salt
1 cup all-purpose flour
2 tablespoons all-purpose flour
3 large eggs
Canola oil, for frying
4 ounces semisweet chocolate,
3 tablespoons each water and sugar
1½ tablespoons unsalted butter,
1 teaspoon vanilla extract
¼ teaspoon cayenne pepper (optional)
1 cup sugar plus ½ teaspoon ground
1. Line 2 or 3 large baking sheets with
wax paper; dust liberally with flour.
Grate zest from orange and reserve.
Juice the orange and pour into
1-cup measure; add water so juice
measures 1 cup. Bring orange juice
mixture, zest, butter and salt to a
rolling boil over high heat in 2-quart
saucepan; stir in flour all at once.
Stir vigorously with a wooden spoon
over low heat until mixture pulls
away from sides of pan and forms
a ball, about 1 minute; remove from
2. Transfer mixture to large bowl of
stand mixer. With mixer on medium
speed, add eggs, one at a time,
beating until a smooth paste forms.
Spoon mixture into pastry bag; pipe
twenty-eight 4-inch strips onto baking
sheets. Let air-dry 30 minutes.
Carefully loosen each churro with
floured fingers to make sure bottoms
aren’t sticking to paper.
3. Place chocolate, water and sugar in a
small saucepan over low heat. Cook,
stirring, until melted and smooth,
about 3 minutes. Remove from heat;
stir in butter, vanilla and cayenne, if
desired. Keep warm.
4. Fill a deep 10-inch skillet with 1 inch
oil. Heat oil to 350 degrees. With
floured fingers, lift churros by the
rounded tops and drop into oil (6 at a
time). Fry until golden, turning, about
1½ minutes on each side. Lift with
slotted spoon; drain on paper towels.
5. Place cinnamon sugar in a medium
bowl. Toss warm churros in cinnamon
sugar to coat. Serve with
— adapted from Woman’s Day
Nicole Marshall Middleton 918-581-8459
Day of the Dead bread loaves typically have pieces of dough on top formed to resemble bones or skulls. Tulsa World file