El Restaurante Mexicano
Fall 2000
From "Mexico the Beautiful Cookbook"
Recipes by Susanna Palazuelos; Text by Marilyn Tausend; Photography by Ignacio Urquiza (By permission Collins San Francisco, a Division of HarperCollins Publishers, Inc.)
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Pan de Muerto (Day of the Dead Bread) Serves 8 | |||
| 1 | t. dry yeast | ||
| 1/4 | c. lukewarm water | ||
| 4 | c. all-purpose flour | ||
| 6 | eggs | ||
| 1 | t. salt | ||
| 1/2 | c. sugar | ||
| 2 | t. aniseed | ||
| 1 | 1 t. ground nutmeg | ||
| 1/2 | c. butter, melted | ||
| Orange-flower water (optional) | |||
| Egg wash (1 egg white plus 1/2 egg yolk) | |||
| Sugar for sprinkling | |||
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Combine yeast with water and 1/3 cup flour and let stand until mixture doubles in volume. Place remaining flour in large bowl, make a well in center and place eggs, salt, sugar, aniseed, nutmeg, butter and flower water in well. Beat together. Add yeast mixture, combining it with dough. Knead on floured board 15
minutes or until dough no longer sticks to surface. Place dough in greased bowl, cover with cloth and let rise in warm, draft-free area 3 hours or until doubled in volume. Preheat oven to 450 degrees. Pinch off about 1/3 of dough and form into 2-inch ball and a long rope. Mold pieces of rope to resemble little bones. Set aside. Shape remaining dough into round loaf and brush with egg wash. Place dough ball in center of loaf and arrange "bones" in a circle around ball. Brush with remaining egg wash. Bake 10 minutes in hot oven, lower temperature to 350 degrees and continue baking 30 minutes. Sprinkle with sugar. Serve at room temperature.
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Atole de Piña (Pineapple Atole) | |||
| 5 | oz. masa | ||
| water | |||
| 11 | oz. pineapple pulp | ||
| 4 | oz. piloncillo (raw sugar) | ||
| 2 | c. cubed pineapple | ||
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Stir the masa in 4 cups water. Let stand for 15 minutes, then strain
the water and set it aside. In a blender, puree the pineapple in 1-1/2 cups water. Strain and set the pineapple water aside. In a saucepan, combine the strained masa water, piloncillo, 2 cups fresh water and the pineapple water and set over medium heat. Boil, stirring constantly, for 15 minutes or until thickened. Remove from the heat, add the pineapple cubes and stir for another 5 minutes. Serve hot.
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