Since the middle of the 9th century, November 1 has been a day dedicated to the commemoration of All Saints, in the church and as the tradition of religious holidays and in the kitchen with typical recipes dictates.
This Catholic holiday is celebrated in Spain and other parts of the world, honoring the memory of loved ones who have died. The cemetery is full of people with flowers, visits to graves and the presence of a liturgy is what commands a day like today, a holiday of Halloween.
Although later, as they say, “the dead to the hole, and the living to the bunk“.
Also, the tradition, and this time the gastronomic one, dictates that this day be celebrated by tasting a series of dishes and cakes such as Bones of saints, Donuts, Panels, Gruel, Puchas et al.
All of them are delicious and easy to make cakes, which are passed down from generation to generation to this day, with some “update”.
Thus Bones of saints, some pastries for marzipan base and traditionally stuffed with egg yolk, today are filled with chocolate, coconut, strawberry, nougat, sweet potato, chestnut and even exotic fruits.
Another sweet that is not usually missing in the homes of half of Spain on a day like today are the wind steaks. Fried, layered and confectionery pasta, which is usually filled with confectionery cream, chantilly, chocolate mousse, etc.
As often happens on very special days, each region has its typical pastries, some common and others unique. “Puchas Castellanas“This is a recipe that originated in the post-war period, based on water made with anise, sugar or beets, flour and croutons made from stale bread.
These recipes are the ones we usually make to celebrate Halloween in Valladolid, although lately we usually do the weird Panellet, a typical candy at this festival in Catalonia. That it never prevents us from introducing something “new” into the traditional recipe book, as long as we maintain our customs.
And how do you celebrate All Saints’ Day?
I will see you on another recipe.
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