As in many other countries, in Spain there are two types of celebration that pay homage to the dead. The usual and oldest celebration consists of going to the cemetery on the 1st November to visit departed family and/or friends, taking them flowers and remembering them with family.
A relatively short time ago the popular Halloween celebration also arrived in Spain where streets, house facades, commercial establishments and schools are decorated. It is only in the last couple of decades that the Spanish have discovered this traditional celebration of Irish origin, which consists of dressing up and decorating house facades and interiors with spiders’ webs and pumpkins and using Halloween make-up to complement a chosen costume. We have also taken some ideas from classic images, which American films have been portraying to us for years.
But today, it is not only youngsters who celebrate Halloween in Spain. Adults also take part the evening before All Saints’ Day, by holding Halloween fancy-dress parties and helping neighbours’ children to fill their baskets with sweets in true trick or treat style.
But, if you have not yet chosen from the numerous Halloween 2017 costumes, we will help you get inspired. And to do this, what better way is there than to cook?
We are going to lean more towards the traditional and suggest a recipe prepared using the most typical ingredients for All Saints’ Day in Spain.
On the one hand, for a long time before the arrival of Halloween in Spain, pumpkin had been used to cook the traditional desserts for All Saints’ Day. Autumn is pumpkin season and therefore it is a key element in both celebrations.
It is also the season of chestnuts, and buñuelos are usually used for any celebration with a religious theme. Therefore, these are three products that are very Spanish, which put together in the purest Jean Marc Sanz style, can give you the best alternative to other traditional delicacies which are also very appropriate for the occasion, such as huesos de santo (cylindrical marzipan sweets), buñuelos de viento (‘light-as-air’ doughnut balls), panellets de pinyons (almond pastries with pine nuts) and even roast chestnuts themselves.
And as people say that cooking helps clear the mind, we have our new pumpkin dessert from our chef Jean Marc Sanz.
To prepare some succulent pumpkin buñuelos, you will need the following ingredients:
You will also need the following ingredients to make a delicious chestnut ice cream, which makes an unbeatable accompaniment to a Halloween pumpkin dessert:
It is best to start with the preparationof the chestnut ice cream, as this will allow you to take advantage of the ice cream freezing time to prepare the buñuelos.
To make a good chestnut ice cream, you will need to have an ice cream maker. If you do not, you need to buy one from an ice cream shop or supermarket. In all events, we are going to explain step by step how you can make it yourself at home.
Leave the mixture to cool in the ice cream maker for approximately 90 minutes.
Now we have the pumpkin buñuelos on one side and the chestnut ice cream on the other, both ready to serve.
Your new dessert of pumpkin buñuelos with chestnut ice cream is now ready to serve to your dinner guests.
You are certain to impress with this creative dish that our chef Jean Marc Sanz has fused with his own style that is always a big success with our clients at this time of year.
We’d love to hear about your new culinary experience. Will you tell us how it goes?