Amaranth Cookies and Coffee with Chocolate – Dia de los Muertos 3

Galletas de Amaranto and Café de Olla con Chocolate de Metate

In a previous blog about Calabaza en Tacha, I describe the variety of offerings that are prepared for Dia de los Muertos—the Day of the Dead.  Galletas de Amaranto and Café de Olla are food items you’ll find as welcome offerings for the returning souls.

The altar is the cornerstone icon for Dia de los Muertos. They are designed in brilliant colors, adornments and laid out with a variety of personal and symbolic articles placed there to welcome the departed souls.  One example, a glass of water for a thirsty soul who traveled from the afterlife.  An altar can be as simple as using a tabletop or placing it on the floor.  Some altars are constructed with 2,3,4 or 7 steps.  Each step has a basis on pre-hispanic and/or Catholic belief.  Let’s examine the rationale attributed to these them.

Two levels:         Earth and sky; fruits of the earth vs sun, rain, wind..

Three levels:      Earth, sky and ancient afterworld. Catholicism redefined

 them as earth, purgatory and heaven or the holy trinity.

Four levels:        Four seasons; four Aztec cosmos of the afterlife.

Seven levels:     The returning soul passes through seven steps to conclude

 the journey from the afterlife and reach peace and comfort.

Each step of the altar has a purpose.

Step one –      Image of a saint or the Virgin Mary

Step two –      Candles for the souls of purgatory

Step three –   Toys and dolls for the souls of deceased children

Step four –     Pan de Muerto with it’s iconic adornments

Step five –      Favorite foods of the deceased

Step six –       A photograph of the deceased who is honored

Step seven –  The cross of a rosary made from tecolote (fruit).

Now back to the kitchen.  Recipes for today are copied from the website “Mexico En Tu Mesa”.   Don’t miss the opportunity to visit it as it this site with it’s treasure of information about Mexican cuisine.  Let’s get started.

Amaranth cookies

Ingredients

Makes 4 dozen

11 oz unsalted butter ( 22 tablespoons  or 300 grams)

7/8  cup sugar  (175 grams)

3 eggs

1½ cups flour  (200 grams)

½ teaspoon baking powder

¼ cup freshly squeezed orange juice

⅛ cup whole milk

*½ lb popped amaranth seeds  (250 grams)

plastic wrap, as needed

parchment paper, as needed

On the left side Amaranth is compared to the size of pinto bean and on the right see how it looks like popped corn.

Preparation 

*Popping Amaranth

Popping amaranth is fun but can be messy – these little grains pop out of the pan. Select a pan with high sides like dutch oven or cover use a frying splatter screen.  Heat the pan until you can drizzle a few drops of water and it quickly boils out.  Pop in small increments with amounts that do no overcrowd the bottom of the pan.  Too much amaranth in the pan and you’ll burn.  Practice with small amounts to get the hang of it.

Beat butter along with sugar and eggs.

Sieve flour and baking powder together, add to the butter mix, continue beating. Once ingredients are integrated, gradually add milk and orange juice.

Continue beating until the mix is homogeneous and smooth, then add the amaranth seeds and mix thoroughly until an easily handled dough consistency is achieved.

Wrap the dough in plastic wrap and refrigerate for half an hour.

Preheat oven to 340 F.  Keep the dough cold and only remove portions to small balls, then flatten them slightly on parchment paper-lined baking sheets.  Leave  room between each cookie and they will flatten out.

Bake until golden brown on bottom; about 25 minutes. Remove the cookies from the paper while still hot. Cool on a wire rack.

Serve at room temperature, arranged on a dish or in a small basket.

Café de Olla con Chocolate de Metate

Ingredients

6 cups  water

2 – 4 in cinnamon sticks

3 whole cloves

4 tablespoons grated piloncillo or packed brown sugar

2 segments from a round Mexican chocolate tablet, about 1 oz.

1 cup ground coffee

Preparation

In a saucepan bring water to a boil. Reduce heat and add cinnamon, cloves, piloncillo (or brown sugar) and chocolate. Cook for 15 minutes, stirring constantly.

Subsequently add the coffee, stir, and turn off heat. Wait until the coffee settles the bottom of the pot.

Strain and serve hot.

Notes

A Metate is a Mesoamerican mortar and pestle. It’s rectangle, flat and slightly curved  made of volcanic stone.  Chocolate de Metate is a chocolate paste of cacao, cinnamon, sugar ground together using a metate.  The paste is formed then dried.  You will find  commercial brands of Mexican chocolate like IBBARA and ABUELITA, in most supermarkets.   However, you can also find Artisanal Mexican chocolate on the internet. Amaranth grain is available in stores that sell bulk grains or specialty flours.

 Subscribe to email notifications for new posts HERE.  And I look forward to your comments below.