Halloween is here, which means that so is Day of the Dead. Due to the decorations, costumes and especially the food, both holidays have become some of Hispanic families’ favorites.
That is why Nestle La Lechera would like to share these adorable recipes that are perfect for sharing, and for commemorating those who are no longer with us. One of them is an avocado pie that only takes 15 minutes to prep, and the other is a traditional pan de muerto but with the sweet touch of La Lechera.
Green Monster Avocado Pie with Chocolate Crust
Preparation: 15 minutes
· 18 chocolate sandwich cookies
· ¼ cup (1/2 stick) unsalted butter, melted
· 2 medium avocados, pitted, peeled and chopped
· 1 package (8 ounces) lowfat cream cheese, at room temperature
· 1 can (14 ounces) NESTLE LA LECHERA Sweetened Condensed Milk
· ¼ cup fresh lime juice
· Pinch of salt
1. Place cookies in a food processor and pulse until fine crumbs form. Pour into a medium bowl. Add melted butter; mix to combine. Press crumbs onto bottom and up side of a 9-inch pie plate. Refrigerate for 30 minutes. Place avocados and cream cheese in large mixer bowl; beat on medium speed until smooth. Add sweetened condensed milk, lime juice and salt; beat until creamy.
2. Pour into cookie crust.
3. Press a piece of plastic wrap directly on surface of pie; refrigerate for at least 4 hours.
4. Remove plastic wrap. Slice and serve with whipped cream, if desired.
5. Tip: To store leftover pie, press piece of plastic wrap over surface and refrigerate. The pie will brown and soften as it sits at room temperature.
La Lechera Day of the Dead Bread
Preparation: 15 minutes
Servings: 2 loaves, 10 servings per loaf
· 1 packet (7 grams) active-dry yeast
· ½ cup warm water (100-110° F)
· ½ cup NESTLE LA LECHERA Sweetened Condensed Milk
· ½ cup (1 stick) unsalted butter
· 1 teaspoon anise seeds
· ½ teaspoon salt
· 4 large eggs, at room temperature
· 4 ½ cups all-purpose flour, divided
· 1 egg yolk, beaten with 2 teaspoons water
· 2 tablespoons granulated sugar, divided
1. Stir yeast and warm water in a large glass bowl; allow to rest 10 minutes. Heat La Lechera and butter in a small saucepan over medium heat until butter is melted. Add anise seeds, salt and La Lechera mixture to yeast mixture and stir to combine.
2. Add eggs and 1 cup flour and mix well with a wooden spoon. Continue adding remaining flour, cup by cup, stirring well until dough comes together. Knead dough gently for about 5 minutes or until dough is smooth and elastic and no longer sticky. Place in large grease bowl. Cover with greased plastic wrap. Let rise in warm place for 1 hour or until doubled in size.
3. Line a large baking sheet with parchment paper.
4. Punch dough down and divide in half. Cut 3 small (about 1 tablespoonful) balls from each half. Roll out 4 small dough balls to form the “bones.” Shape each of larger dough pieces into round loaves. Gently press the bones on top of the loaves crossing each other to make an “X.” Roll the remaining 2 small dough balls to form the “skulls.” Put skulls in middle of each “X” and gently press down. Place loaves on the prepared baking sheet and allow to rise in warm place for about 30 minutes.
5. Preheat oven to 350° F. Brush tops of each loaf with egg wash.
6. Bake for 20 minutes; remove loaves from oven and brush again with egg wash and sprinkle each with half of the granulated sugar. Return to oven and bake for about 20 minutes or until loaves are golden brown and sound hollow when tapped. Serve warm or cool completely. Best eaten the same day prepared.
This post was made possible thanks to my friends at Nestle