cookmex
Washing Up
- Joined
- Oct 30, 2006
- Messages
- 40
In Mexico, many people celebrate the "Day of the Dead" on November 1st and 2nd (Nov. 1 for children and Nov. 2 for adults).
Here's a traditional recipe made for the Mexican Day of the Dead. It's called candied pumpkin and it's very sweet and yummy. This dish might be eaten at the graveside of a loved one who has passed on. The belief is that on one day of the year, deceased loved one come back in spirit to reunite with family and to partake of the joys of life as they dead when they were alive.
Calabaza en Tacha - Candied Pumpkin
1 small pumpkin (about 5 lbs)
6 cinnamon sticks
1/2 cup of orange juice
4 cups water
5 cups dark brown sugar
Cut the pumpkin into large chunks (about 2 inches square). No need to peel it but you can if you like.
Remove the seeds and strings from the pumpkin cubes. With a sharp knife make diamond designs over the pulp of the pumpkin to allow the sugar syrup to penetrate.
Put the sugar in a pan with the cinnamon sticks, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.
Place the first layer of pumpkin pieces in the pan with the sugar syrup, pulp side down so they absorb as much juice as possible. The second layer should be with the pulp turned upwards.
Cover and simmer until the tops of the pumpkin pieces look somewhat glazed, and the pumpkin is soft and golden brown.
Let cool at least 2 hours before serving (chilled is better). Top with cream if you like.
Enjoy!
Linda
removed solicitation links
Here's a traditional recipe made for the Mexican Day of the Dead. It's called candied pumpkin and it's very sweet and yummy. This dish might be eaten at the graveside of a loved one who has passed on. The belief is that on one day of the year, deceased loved one come back in spirit to reunite with family and to partake of the joys of life as they dead when they were alive.
Calabaza en Tacha - Candied Pumpkin
1 small pumpkin (about 5 lbs)
6 cinnamon sticks
1/2 cup of orange juice
4 cups water
5 cups dark brown sugar
Cut the pumpkin into large chunks (about 2 inches square). No need to peel it but you can if you like.
Remove the seeds and strings from the pumpkin cubes. With a sharp knife make diamond designs over the pulp of the pumpkin to allow the sugar syrup to penetrate.
Put the sugar in a pan with the cinnamon sticks, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.
Place the first layer of pumpkin pieces in the pan with the sugar syrup, pulp side down so they absorb as much juice as possible. The second layer should be with the pulp turned upwards.
Cover and simmer until the tops of the pumpkin pieces look somewhat glazed, and the pumpkin is soft and golden brown.
Let cool at least 2 hours before serving (chilled is better). Top with cream if you like.
Enjoy!
Linda
removed solicitation links
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