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Halloween is all about the costumes and candy and getting deliciously spooked, but many of us are dying to celebrate the Day of the Dead.
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There’s a world of difference between the two events, yet death does bond them for all eternity.
Halloween is a delightful break to allow imaginations to go wild with creative costumes and over-the- top home decorations (massive-size skeletons rule the landscape this year), not to mention the best excuse to party.
But The Day of the Dead – or Dia de los Muertos – has a sombre feel, and a reverence for the dearly departed that has many flocking to cemeteries in the evening to decorate gravestones of their loved ones, and set a delicious repast in which the dead are guests of honours.
Day of the Dead is a traditional celebration in Mexico and most Latin American countries, who have been commemorating this special day for decades. Details include dining al fresco at the local cemetery and serving everything from delicious, skull-shaped candies to classic tequila-based drinks to enjoying a wonderfully aromatic bread known as pan de muerto – bread of the dead.
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Research shows the original celebration can be traced to Mesoamerican native traditions and comes from beliefs that regard death not so much the end of life, but rather as an awakening in the land of the dead. The day is infused with spiritual contemplation and a chance to pay homage to the dearly loved who have passed.
In the post-conquest era, the festivities were moved by Spanish priests to coincide with the Christian holiday of All Hallows Eve – the direct connection to Halloween.
Traditionally, we’re actually celebrating three spirit-soaked days as the Catholic holy days of All Souls’ Day and All Saints’ Day follow Halloween – all three dates take place Oct. 31, Nov. 1 and 2, respectively. So you know this weekend is particularly heightened with life and death issues, and the rituals and traditions that take place.
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In Italy, for example, there is always a setting in place for those who have departed, and food is left out for them to enjoy. Many other countries follow the same or have similar traditions.
Day of the Dead celebrants believe that the souls of the dead return and are all around them. Meals prepared for these picnics usually feature meat dishes in spicy sauces, spice-infused hot chocolate, iced cookies, sugary confectionaries in the shapes of skulls, skeletons and special bread of the dead.
Sounds gruesome? It’s actually awesome to understand and embrace what is a natural occurrence in all our lives. Day of the Dead is telling us all to celebrate life – a day not to be feared, but revered, and a chance to honour those who have passed.
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But what is it about this day that has even the mainstream interested in its history?
“The tradition of Day of the Dead, or otherwise known as All Souls’ Day, may have originated in Mexico, however it is a holiday that is vastly celebrated across all South America, including Peru,” notes Jordan Sclare, executive head chef for Toronto’s Chotto Matte restaurant ( chotto-matte.com ), where Peruvian cuisine is artfully entwined with Japanese influence. “The overarching themes of (this special day) is all about honouring life, positive reflection and coming together with friends and family.”
DAY OF THE FED
There’s more to Day of the Dead food choices than just the famous pain de morte, delicious as it might be. Sclare has created a series of special, limited-edition including a wonderful Day of the Dead dessert called Dulce De Noche (‘sweet at night’), and made with pistachio, orange meringue, passion fruit crème, fresh red fruits, and mint.
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According to nacnet.org, food offerings for this special day are different according to the wishes and social status of the deceased. Typical foods include bread, fruits, vegetables, and sweets. Sugar skulls will have the names of family members both deceased and alive. There’s also candied fruit, pumpkins, and maize dough cakes.
For recipe ideas consider beautiful royal icing-glazed sugar cookies in the shapes of skulls with details outlined in colourful icing, Oaxacan spiced hot chocolate with a touch of cinnamon – and cayenne – and any tequila-infused cocktail.
Pan De Muerto
Makes two loaves. (courtesy visitmexico.com)
1/2 cup EACH unsalted butter, whole milk, water
5 1/2-6 cups all-purpose flour
2 pkgs. dry yeast
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1 tsp. salt
1 Tbsp. whole anise seed
1 cup sugar, divided
4 eggs
1/3 cup freshly squeezed orange juice
2 Tbsp. grated orange zest
In a saucepan over a medium heat, heat butter, milk, and water until butter melts.
In a large mixing bowl, combine 1 1/2 cups of flour, yeast, salt and anise seed, and 1/2 cup of sugar. Add butter and milk mixture and stir until well combined. Add eggs and beat in another cup of flour. Continue to add more flour until dough is soft, but not sticky. Knead dough on a lightly floured board for 10 minutes, or until smooth and elastic.
Lightly grease a large mixing bowl and place dough in it. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 90 minutes. Punch dough down and shape into two loaves resembling skulls. Let rise in a warm place for one hour.
Preheat oven to 350°F. Bake loaves on a baking sheet for 40 minutes, or until tops are golden brown. While bread is baking, prepare glaze: In a small saucepan, mix remaining 1/2 cup sugar and orange juice and zest over high heat. Bring to a boil, stirring constantly, for two minutes, then remove from heat. Keep warm. When bread is done, apply glaze to hot loaves with a pastry brush.
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