Fresh raspberry tamales with ginger custard sauce

1 Servings

Ingredients

Quantity Ingredient
½ cup Butter
2½ cup Masa harina
2 teaspoons Baking powder
¼ teaspoon Salt
½ cup Sugar
1 cup Boiling water
1½ cup Sweet corn kernels; pureed
1½ cup Raspberries; pureed and strained
1 teaspoon Vanilla
½ cup Golden raisins; *see notes
½ cup Almonds; toasted & chopped
1 tablespoon Candied lemon peel (opt.); minced
Ginger custard sauce (recipe follows) Garnish--
Fresh raspberries
Mint sprigs

Directions

In the bowl of an electric mixer fitted with a paddle, beat the butter until light and fluffy (4-5 minutes). Add the masa, baking powder, salt and sugar and mix till blended. Add the water, corn puree, raspberry puree and vanilla and mix just until combined. Dough should be light and very moist.

Spread the dough on soaked corn husks in a square approximately ¼ inch thick. Distribute some of the raisins, almonds and candied lemon peel in center and roll up to form a cylindrical shape. Tie or fold ends of husks over to enclose tamale. Steam tamales for 30 minutes and serve warm with some of the ginger custard sauce and a garnish of fresh berries and mint sprigs. Yield: 10-12 tamales

Recipe By : COOKING RIGHT SHOW #CR9723 Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996 09:08:44 -0400 From: Bill Spalding <billspa@...> NOTES : *Plumped in ½ cup rum for 30 minutes and drained From SUNNY West Palm Beach, FL

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