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
You can also get it on Amazon for about $15.00 less.
Well, the actual sugar skulls are kind of creepy to me - which is odd, because skeletons have always been part of our Hallowe’en; but I think the cookies are fun. Different Strokes, I guess...
I love the size. It’s perfect!
They use it mostly on their incredible “Banh Mi” sandwiches!
When my father-in-law was alive, he sent us venison every year. I just hoped each year that it was doe instead of buck. My husband loves it; but not only do I no longer like the taste, but can’t stand the smell of it cooking.
It is pretty big, and we don’t use the grease often; so I keep it in the freezer and take it out to get to room temp when I know I’m going to have more bacon grease to put in. Your idea is good for frequent use.
Glad to know this. Their sourdough starter - and that cute crock - have been tempting me.
That’s one of the reasons I like this thread and the gardening thread so much. People sharing their tips and what works for them.
I love Bahn Mi and Bahn Xeo.
I love most things of the culture in culinary arts
I love the Pate Foix Gras
My first introduction to the foods of SE asia was from a Cambodian girl who escaped Pol Pot and she introduced me to this..
https://www.youtube.com/watch?v=vO81lQvYodI
hand me that bread I was a dunkin Ma...
Nom nom om nom ...
{{{{{{{ Banh Xeo }}}}}}
There is an upside for immigrants. Here in L.A., we have the greatest immigrant food. It’s awesome!
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