Recipe Archive - 13 April 2008

1/4 cup (1/8 lb.) butter, at room temperature
2 tablespoons firmly packed brown sugar
1 tablespoon ground cinnamon
1 1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise
1/4 cup lard or additional butter
1 cup fat-skimmed chicken broth
1 1/4 cups dehydrated masa flour
1 tablespoon baking powder
2 canned chipotle chiles, drained and minced
Salt and fresh-ground pepper
20 dried corn husks, soaked (see notes)
Preparation

1. In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft when pressed, about 1 hour.

2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.

3. In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended. Stir in baking powder and chipotles and season with salt and pepper to taste.

4. Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of husk. Repeat until all filling is used.

5. In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove tamales and let stand at least 10 minutes before serving.

Nutritional analysis per tamale.
Yield

MAKES: 12 to 15 tamales
Nutritional Information

CALORIES 132(47% from fat); FAT 6.9g (sat 3.3g); PROTEIN 2.2g; CHOLESTEROL 12mg; SODIUM 164mg; FIBER 1.3g; CARBOHYDRATE 16g

NOTES: Dried corn husks are available in some well-stocked supermarkets and in Mexican markets. Before using, separate husks and discard silks; soak husks in hot water until pliable, about 20 minutes. You will need about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into strips for tying, but we suggest soaking a few extra in case some tear in the process. You can make and steam the tamales up to a day ahead; cover and chill. Reheat in steamer 15 to 20 minutes.



ISSN 1938-7385 Volume 14, Number 2 This Week's Contents 1. Samoa Tiramisu 2. Sweet Potato Tamales 3. Easy and Basic Hard Candy 4. Shrimp BLT 5. Chile Lime Roasted Nuts

1. Samoa Tiramisu submitted by butterflydog 35 oz mascarpone cheese 6 Tbs sugar 2 tsp vanilla 2 cups stiff whipped cream 2 boxes Somoa cookies ( variety of Girl Scout cookie ) 4 cups hot chocolate ( to dip cookies in ) 6 oz chopped chocolate 3 Tbs. toasted coconut 1 cup caramel sauce ( jar or bottled brand is fine ) Whip the sugar, mascarpone cheese, and vanilla together until smooth.. Fold in stiff whipped cream. Remove cookies from the box. Dip cookies for 30 seconds in hot chocolate and create a single layer in bottom of pan. Cover with about 1/3 of cream mixture. Repeat layers until pan is full ending with cream mixture on top. . Drizzle with caramel sauce , using toothpick to swirl caramel into cream mixture. Sprinkle with chopped chocolate and coconut. Chill well. Serves 12 Source: adapted newspaper recipe using Girl Scout cookies

2. Sweet Potato Tamales submitted by rcoen 1/4 cup (1/8 lb.) butter, at room temperature 2 tablespoons firmly packed brown sugar 1 tablespoon ground cinnamon 1 1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise 1/4 cup lard or additional butter 1 cup fat-skimmed chicken broth 1 1/4 cups dehydrated masa flour 1 tablespoon baking powder 2 canned chipotle chiles, drained and minced Salt and fresh-ground pepper 20 dried corn husks, soaked (see notes) Preparation 1. In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350° oven until soft when pressed, about 1 hour. 2. Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth. 3. In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended. Stir in baking powder and chipotles and season with salt and pepper to taste. 4. Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of husk. Repeat until all filling is used. 5. In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove tamales and let stand at least 10 minutes before serving. Nutritional analysis per tamale. Yield MAKES: 12 to 15 tamales Nutritional Information CALORIES 132(47% from fat); FAT 6.9g (sat 3.3g); PROTEIN 2.2g; CHOLESTEROL 12mg; SODIUM 164mg; FIBER 1.3g; CARBOHYDRATE 16g NOTES: Dried corn husks are available in some well-stocked supermarkets and in Mexican markets. Before using, separate husks and discard silks; soak husks in hot water until pliable, about 20 minutes. You will need about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into strips for tying, but we suggest soaking a few extra in case some tear in the process. You can make and steam the tamales up to a day ahead; cover and chill. Reheat in steamer 15 to 20 minutes.

3. Easy and Basic Hard Candy submitted by butterflydog 2 cups sugar 2/3 cup light corn syrup 3/4 cup water certified food coloring 1 tsp ( 1 dram ) candy flavoring of choice powdered sugar Candy molds Easter is a sweet time of the year when candy is often made into a variety of colors and flavors. In a large heavy duty sauce pan combine water, sugar and corn syrup and water. Cook over medium heat, stirring to dissolve sugar , about 5 minutes. Let come to a boil, then without stirring use a candy thermometer to determine when mixture comes to 260F. Then add food coloring, a drop or two- do not stir- boiling with disperse color. Without stirring let mixture reach 300F. Remove from the heat. When mixture stops boiling, stir in the flavoring. Quickly pour syrup into oiled candy molds or on parchment line paper baking sheets. Let harden. To prevent candy from sticking, dust candy with powdered sugar. Note: Candy variations: pour candy into tiny Easter egg candy molds, or mini muffin tins or to attach candy to ribbons, keep a few tablespoons of syrup warm and use it as a glue to attach hard candy onto ribbons. Or break up candy into candy crackles that hardened on parchment paper. Note: use candy mold not chocolate molds as candy molds can withstand much higher temperatures Source: LorAnn oils

4. Shrimp BLT submitted by butterflydog 12 slices thick cut bacon 2 lbs medium shrimp unpeeled ( 26 to 30 per pound unpeeled ) 2 tomatoes Kosher salt 12 slices sourdough bread 1 cup mayonnaise 6 leaves of butter lettuce In cast iron skillet over medium low heat sauté bacon slowly until crispy. Drain bacon on paper toweling and set aside. Leave fat in pan and add shrimp to skillet and cook over medium high heat until just cooked through about 4 minutes. Remove shrimp, cool and peel. Lightly toast bread, spread one slice of bread with mayo and add a slice of tomato and lettuce leaf. Add 2 slices bacon, top with some shrimp and the other slice of bread. Cut in half diagonally and serve Source: Jonathan Waxman's, A Great American Cook Variations to shrimp blt: Instead of topping with shrimp do try: thick slices of avocado, or slices of muenster, cheddar or provolone, or thick sliced apple, or crispy hot French fries, or even some mango chutney ! Yield: 6 servings

5. Chile Lime Roasted Nuts submitted by butterflydog 2 Tbs peanut oil 2 Tbs fresh lime juice 1/2 tsp chili powder 1 tsp cumin powder 1 Tbs sugar 2 Tbs Kosher salt divided 4 cups roasted shelled ( not salted ) peanuts Preheat oven to 450F. In bowl combine oil, lime juice, chili powder, cumin, sugar and 1 Tbs salt. Add peanuts and toss well. With slotted spoon, place peanuts in single layer on baking sheet. Roast and stir once for about 8 minutes. Remove from baking sheet and sprinkle peanuts with remaining salt. Cool before serving at room temperature. Yield 8 servings

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