| Día de Muertos |
K.L. Moore
Día de Muertos, Day of the Dead, November 2, is more traditionally known as Todos Santos y Los Fieles Difuntos in Mexico.
It is a holiday unique to this country and celebrates the departed souls within families. The day itself coincides with the Catholic All Souls Day and the Anglican/Catholic All Saints Day. The holiday is a time when families celebrate the lives of those they have lost. The night of November 1st has been traditionally held for the souls of those who died when they were children and November 2nd for the departed adults. Altars, or ofrendas, are constructed on the actual tombstones of the deceased family members or in homes. The ofrendas are decorated with cempasúchitl (yellow marigold flowers), calaveras (decorated candy skulls), incienso (incense), papel picado (special Mexican-cut paper), fruits, foods and pan de muerto (bread of the dead). Recuerdos (mementos) and pictures of the dead are placed on the ofrenda to make the returning souls feel right at home. Favorite liquors, candies, foods and cigarettes are there for the dead to enjoy as they did in life. Some ofrendas are extremely intricate in design and structure. On the night of November 2nd, a procession is made to the family cemetery plots. The graves are decorated with flowers and mementos and brightly lit with hundreds of candles. The cemeteries turn into areas of happiness and celebration, with much drinking and eating.
The holiday itself seems to be losing some of its popularity to the American Halloween, which falls two days prior. However, in some areas of Mexico the holiday holds firm and is celebrated with the same fervor as before. Areas such as Patzcuaro and Oaxaca are especially known for their celebrations.
“Pan de Muerto” bread of the dead, is often shaped into skulls or round loaves with strips of dough attached resembling bones and is a sweet treat to enjoy on Day of the Dead!
Pan de Muerto, “Bread of the Dead”
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
Bring milk to a boil and remove from heat. Stir in margarine or butter, sugar and salt.
In a large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the eggs and 1 cup flour, beat in the milk mixture. Continue adding more flour until dough is soft but not sticky.
Flour a pastry board or work surface very well. Knead dough mixture until smooth. Return to large bowl and cover with dish towel. Let rise in warm place for 90 minutes. Meanwhile, grease a baking sheet and preheat the oven to 350 degrees.
After 90 minutes knead dough again on floured surface. Now divide the dough into fourths and set one fourth aside. Roll the remaining 3 pieces into “ropes.”
On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 “bones.” Cross and lay them atop braided loaf.
Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together.
Bake at 350 degrees for 35 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.
Makes 8 to 10 servings.
K.L. Moore is a 4 year ADiP vetern columnist in absentia this season who will be contributing from Texas. She can be reached thru the ADiP email: anotherday@zihua-ixtapa.com
November 2002
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