Posted on 09/21/2016 5:03:37 PM PDT by Jamestown1630
The Avon lady who visits my office building brought us the new catalogs this week; and I noticed that Avon is currently offering cookie cutters for making a cookie version of the sugar skulls, or ‘calaveras’ that are traditional for the Mexican holiday ‘The Day of the Dead’.
I didn’t know much about this holiday, and while doing a search on it I happened to find a really wonderful website/blog devoted to decorated cookies: Sweetsugarbelle.com.
Along with all the other fantastic cookies, one entry includes a tutorial on making the skulls; and anyone who likes decorating cookies will love this site in general:
http://www.sweetsugarbelle.com/2011/10/el-dia-de-los-muertos-day-of-the-dead-cookies/comment-page-1
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There are certain dishes and foods that are readily available to us the year around, now, but still somehow always remind us of certain seasons. For me, the Acorn Squash is one of those, and seems to speak of Autumn whenever I see it. This is my favorite way to cook it; the recipe originally came from the book 'Hollyhocks, Lambs and Other Passions' by Dee Hardie, who used to write for House Beautiful magazine:
Stuffed Acorn Squash (Serves 4, increase amounts for a larger crowd)
2 whole Acorn Squash
2 Cups dry bread cubes
3 T. grated Parmesan Cheese
3 T. chopped fresh Parsley
1 tsp. Poultry Seasoning
6 T. chopped Spring Onions
4 T. diced Celery
3 T. Butter
2 Eggs, beaten
4 T. Water, if needed
Salt and Pepper
Bake whole squash for 45 minutes in a 400-degree oven, or until soft.
While the squash is baking, combine bread cubes, Parmesan, parsley and seasonings.
Cook onions and celery in the butter until soft. Add the eggs to bread mixture and toss lightly. Combine with the vegetables, adding water for moistness, if needed.
Cut the squash in half and scoop out the seeds. Fill the squash halves with stuffing mixture. Bake stuffed squash for 20 minutes.
(I always salt and pepper the squash halves and put a sprinkle of olive oil in there, before stuffing; and I sprinkle more olive oil on top, before baking. And I probably use a lot more butter and Parmesan than this recipe calls for ;-)
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I like the Nordicware novelty cake pans, and found a little Acorn Cakelet pan at the thrift store; there are many ways to decorate these little cakes, and here is Nordicware’s own recipe:
https://www.nordicware.com/recipe/maple-acorn-cakelets#.V-MazvPR9OI
-JT
This week: Autumn Treats!
Sorry about the huge pic of acorn cakelets– I just haven’t mastered that sizing thing yet – as much as Liz has tried to help me!- so I excuse myself by thinking that you really do need to see the detail ;-)
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
I am in LOVE with those Acorn treats! Wow!
You might be able to find that pan on Etsy...
It’s a beautiful picture. No worries!
Bless You! But I do need to spend some quality time in that Sandbox ;-)
-JT
It’s fascinating the effort people go to decorating cookies & whatnot. I’ve never had the talent for it. But since you mentioned death, here’s how I want to go...
DEATH BY CHOCOLATE
1 Brownie mix
½ cup Kahlua
1 pkg chocolate pudding (regular – not instant – large size)
1 12-oz container Cool Whip
2 Heath Bars
Chopped Walnuts (optional)
Prepare brownie mix using the recipe for cake-like brownies. While still warm and in the baking pan, poke brownies with a fork. Pour all of the kahlua over the baked brownies.
Prepare chocolate pudding according to instructions and refrigerate until slightly set.
Using a large trifle bowl or salad bowl, use half of the pan of brownies and line the bottom of the bowl. (Do nut crumble them, but try to get pieces as large as possible.) Press lightly up the sides of the bowl. Cover with half of the prepared chocolate pudding, then half of the container of Cool Whip. Sprinkle with 1 chopped Heath bar. Repeat layers with remaining ingredients. Top with the chopped walnuts. Refrigerate.
No decorating required... :-)
I like the acorn pan!
Fall always means harvest season. This is the first year in a long time that I haven’t grown any squash, we still have a freezer-full from last year! I’m just waiting for the weather to cool down a bit before I try some new pumpkin pie-ish recipes. I say “ish” because I have trouble rolling out the dough for crusts, and the pre-made ones taste like plastic, so I end up making cobblers or something similar instead.
I never used to like pumpkin pie, but last year I figured out that what I really don’t like is the nutmeg. I now leave that out, and use a touch of maple extract as well. Tastes much better :)
Calavasa means pumpkin or squash
Dio de los Muertes is a time of remembering the dead and returning the harvest.
Offerings are made to the dead.
Calabasa
I’ve never been very good at rolling out crusts, but I’ve had the best results by rolling them between two sheets of waxed paper. I think some of the silicone mats might work well, too.
Just roast some sugar pumpkin or Butternut squash with butter, salt, brown sugar and maple syrup.
Pretty tasty stuff
When I was a kid we got venison every year from a cousin. But somewhere along the way, I lost my taste for it.
I like pig - except maybe pickled feet and head cheese ;-)
I looked online for the acorn pan! It’s show’s the pan is available at several places (Bed Bath Beyond, Kohls, Amazon)... I definitely would love to have the pan!!!
Thank you for another wonderful Cooking Thread.
We see calabasa in the ethnic store. What is it like?
You’re welcome!
I think acorns and oak leaves are among my very favorite motifs.
I have heard it described as sweet pumpkin or squash
Absolutely not.
(Whenever my husband hears of ‘beef tongue’, he says he can’t eat anything that can taste him back. I think I’d get the same vibe with pig lips!)
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