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| Sweet Tamales |
It seems like forever since the last summer’s farmer’s market!
I’m in serious withdrawal.
Whenever my husband Dan and I discuss the upcoming season,
the conversation veers from ‘Are these tablecloths too far gone?’ To “What’s the first thing you’re going to
eat?”
For him, a Stony Pond Farm’s burger with an over-easy egg
will be ‘first’ breakfast.
My thoughts went to gluten-free tamales, but all hopes
faded, because there aren’t any.
The market’s Tamale Girl, Monica Mead, now lives half a world
away.
The wildly swinging temperatures this spring reminded
me of the pink-colored sweet tamales she sold, and I had strawberries, blueberries
and cranberries in the freezer.
Could I really make them?
There’s no harm in trying…
It took me longer than I’ll admit to just to work up a chicken
tamale recipe - and some of those were so bad that my taste-tester/husband refused
to sample any more.
Party Pooper!
As they steamed, the house filled with the heady fragrance
of berries and chocolate truffles.
These were fluffy, moist, and filled my heart and
belly with the promise of a bountiful summer.
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| Sweet Tamale |
Very Berry Tamales
Makes 12-14
Dough:
1 Cup Masa Harina (Masarepa, or Maseca)
½ tsp. Baking Powder
¼ tsp. Salt
1/4 tsp. Ground Cinnamon
1/8 tsp. Ground Ginger
1/8 tsp. Ground Nutmeg
1 Egg White
2 TB Honey or Maple Syrup
2/3 Cup Fruit Puree (Blueberries, Strawberries, Cranberries)
½ to ¾ Cup Whole Milk
2 TB Unsalted Butter, room temperature
Filling:
¼ to ½ Cup Black Raspberry Jelly
½ to ¾ Cup Ghirardelli Chocolate Chips
¼ tsp. Ground Cinnamon
12-14 Dried Corn Husks softened in hot water.
Additional equipment:
Steamer; or a pot of boiling water, a colander, and aluminum
foil.
Method:
In a stand mixer, cream butter until light.
In a separate bowl, mix dry ingredients with a whisk.
Mix wet ingredients together in another bowl.
Alternate adding ¼ cup of dry, then wet ingredients to
butter - beating well after each addition.
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| First Stage of Batter |
When batter is the consistency of stiff cookie dough, beat
for 1-2 minutes, reserving any extra liquid.
Cover and refrigerate for at least an hour.
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| Batter Ready for Tamales |
Beat in reserved liquid until a thick batter forms. (Use more milk if necessary)
Microwave a spoonful and adjust sweetness to your liking
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| Just Prior to the Fold and Tie |
Spread 2 tablespoons of batter on a husk. Top with 1 tablespoon each of the jelly and
chocolate chips
Roll and tie the tamales. (Aluminum foil works as well.)
Cook:
Steam over Medium-low heat for 1 to 1/12 hours, until batter
is set and pulls away from wrapping.
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| Berry Chocolate Tamale |
These are best served immediately, but can be cooled, frozen,
and reheated in a steamer or microwave.
