All Souls Cakes
8 egg yolks
4 yeast cakes
2 cups milk
2 cups sugar
teaspoon grated orange rind
1 teaspoon grated lemon rind
1 teaspoon salt
1/2 cup soft butter
1/2 cup milk and dissolve yeast cake into it. Make thin sponge by mixing yeast
with rest of milk and 1 cup of flour. Mix thoroughly and sprinkle top lightly
with flour and set aside to rise. Add salt to egg yolks and beat until thick and
lemon-colored. Add sugar, rinds, and mix with sponge. Add two cups of flour, alternating
with the milk, and knead for half-hour. Add remaining butter and flour and continue
to knead until the dough comes away from the hand. Set in warm place to rise until
it becomes double in bulk. Separate dough into four parts, roll into long strips
and braid into loaf. Brush top with lightly beaten egg yolk and sprinkle with
poppy seed. Let rise. Bake in 350° oven for one hour.
or 10 wooden skewers or sticks
9 or 10 firm eating apples
2 cups granulated sugar
1/2 cup water
and wipe the apples and remove the stalks. Put sugar, water and honey in a pan
and stir over low heat until the sugar dissolves completely. Bring to boil and
boil briskly without stirring to 265° F. Reduce the heat slightly and continue
boiling until the mixture reaches 310° F. While the toffee is boiling push
the apples on the sticks. Dip them into the toffee to coat them. Place them on
a greased tin and allow to set.
to 8 large eggs
3 or 4 large tomatoes, peeled or 2 large cans whole tomatoes
3 Tbsp. butter or olive oil
3/4 cup shredded mozzarella or Monterey Jack
1 pound fresh mushrooms, thinly sliced, or canned sliced mushrooms, drained
Chopped fresh parsley
Salt and Pepper
tomatoes into cubes and drain in a colander for several minutes. If the tomatoes
aren't ripe and juicy, open the cans, drain the juice into a measuring cup and
dice the tomatoes. In a 10" to 11" frying pan over high heat, heat olive
oil or melt butter. Add mushrooms and cook, stirring until they become soft and
juices have evaporated (if you use can or jar, drain the mushrooms and stir over
the heat for a very short time, as they are already cooked). Add tomatoes and
stir to heat thoroughly. With a spoon, make 6 to 8 (for each egg) nest spaces
and break an egg into each space. Sprinkle with salt and pepper and cover evenly
with cheese. Cover the pan and cook on low heat until eggs are set as you like.
Garnish with parsley.
Makes 3 or 4 servings.
cups powdered sugar
1 Tbsp. corn syrup
1 egg white
1/3 cup cornstarch
1/2 tsp. vanilla
1 fine paintbrush
powdered sugar. Mix the egg white, vanilla and corn syrup in a very clean bowl
and then add the powdered sugar with a wooden spoon. When almost incorporated,
start kneading with the tip of your fingers until you can form a small ball. Dust
with cornstarch on board. Keep on kneading until it becomes smooth and then form
into skull shapes. Let it dry completely and then paint with colored icing, including
the names of the people you are giving them to.
Squash Flower Soup
tablespoons unsalted butter
3 garlic cloves, sliced
2 quarts vegetable
stock, or water
2 onions, sliced
2 cups half-and-half
1 teaspoon salt,
or more to taste
1 pound (8 cups loosely packed) zucchini or other squash flowers
1 lime, cut into 6 or 8 wedges
1/2 teaspoon freshly ground black pepper,
or more to taste
1/2 cup grated anejo cheese
a stockpot melt the butter over moderate heat. Saute the onions with the salt
and pepper for about 5 minutes. Add the garlic and cook 1 to 2 minutes longer.
Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and
cook for about 10 to 12 minutes. Stir in the flowers and cook for another 5 minutes.
Transfer to a blender or food processor and puree until smooth. Strain back into
the soup pot. Pour in the half-and-half and bring to a boil. Season to taste with
salt and pepper. Serve hot, garnished with the lime wedges and cheese.
Bones of the Dead
3 tsp. baking powder
1 pound confectioners' sugar
pounds of flour (3 cups)
1/2 tsp. anise, or vanilla, or lemon flavoring
dry ingredients and sift three times. Separate eggs and beat whites stiff. Beat
the egg yolks with the flavoring you chose and add flour mixture. Fold in stiffly
beaten whites. Work dough well. Roll into long strips of about 1 inch thickness.
Cut 2 inches long, diagonally. Place on cookie sheet and let dry overnight uncovered.
Bake at 350 degrees for 8 to 10 minutes.