Blueberry Dessert Tamales Recipe 385

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BLUEBERRY DESSERT TAMALES RECIPE - (3.8/5)

Steps:

• Turn on broiler. Cut away stems and thick edges of banana leaves, then cut into about 20 (8-by-10-inch) rectangles. Berry mixture: In a medium saucepan over medium heat, melt ¼ cup butter, then stir in 1 cup sugar, cinnamon, blueberries and raisins. Cook, stirring occasionally, until ingredients have melded but berries still hold some of their shape, 8-10 minutes. Set berry mixture aside and let cool. Masa dough: In a large bowl, thoroughly blend masa flour, baking powder and remaining sugar with a wooden spoon. Melt remaining butter and add to mixture along with 3 cups water. Knead with your hands to make a soft dough, adding a little more water if it feels too stiff. Add berry mixture and knead into dough. Assembly: Using tongs, hold one banana leaf rectangle directly over an open flame or hot burner for about 10 seconds on each side or until it turns bright green. (Don't let leaf heat any longer or it will become brittle.) Place leaf, smooth side up, on work surface. Place a generous ⅓ cup of dough in center of each leaf and flatten to a thickness of about ¼ inch. Repeat with remaining banana leaves and filling. Fold tamales: Fold the long sides of the leaf to enclose dough, overlapping edges to make a snug package. Then fold the ends over on the seam side and rest the tamale on top of the folded ends so that its weight holds the package together. Cook tamales: Set a steamer basket in a large, lidded pot and fill bottom of pot with just enough water to come nearly to bottom of steamer without touching it. Line bottom of basket with leftover banana leaves. Arrange tamales horizontally in basket in layers. Cover pot, bring water to a boil, then reduce heat and simmer 50 minutes. Remove from heat and let tamales rest 5 minutes. To serve, set tamale packets on plates, unwrap and top with a dollop of whipped cream or a scoop of ice cream. Cook's note: Banana leaves can be found at Asian or Hispanic markets or if lucky enough your back yard. These tamales can also be rolled in corn shucks that have been soaked in warm water until pliable.

BLUEBERRY DESSERT

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
• With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
• Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
• Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.

STRAWBERRY TAMALES

Steps:

• Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands. Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
• To assemble the tamales, soak dried corn husks in warm water for about an hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with a few strawberry slices and fold corn husk. Fold waxed paper around the tamale. Steam for 1 1/2 hours.
• To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water, if necessary, during steaming time. The tamales are done when the husk peels away easily from the filling.

SWEET DESSERT TAMALES

Steps:

• To prepare the filling, place the pine nuts in a hot, dry skillet, toast over medium heat for 4 to 5 minutes, stirring occasionally, until lightly browned; set aside.
• Place the butter, baking powder, salt, honey, and brown sugar in the bowl of an electric mixer fitted with a paddle attachment.
• Cream on high speed until light and smooth, about 5 minutes.
• Add the masa harina and turn down the speed to low.
• Add the milk, canela, raisins, dried cherries, dried apricots, candied papaya, orange zest, and toasted pine nuts and mix until a firm dough forms.
• Work the dough by hand for about 1 minute, until the dough is thoroughly mixed.
• Divide into 8 equal pieces.
• Drain corn husks and shake dry.
• Tear 16 thin strips (about 1/8 inch wide) from 2 husks and set aside for tying the tamales.
• Lay out the remaining 8 corn husks.
• Take a portion of the dough, place in a corn husk and spread out evenly, leaving about 1-1/2 inches of exposed corn husk at each end and 3/4 inch at each side.
• Bring the sides of the corn husk together, folding the dough; tuck one side of the husk under the other and roll up the tamale so the dough is completely enclosed inside the husk.
• Twist each end and tie with the reserved strips of corn husk.
• Repeat for the remaining tamales.
• Steam the tamales for 30 to 35 minutes over lightly boiling water, adding more boiling water as needed.
• The tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk.