This seem so odd for a tamale recipe, but it really works. It is so yummy and definitely a special occasion treat. The process for making tamales is the same regardless of the ingredients. Check out the procedure for making these tamales by clicking on Sweet Corn Tamales. All of the "how to do" questions on this recipe are at this link. Just use the ingredients below for a successful dessert tamale.
Ingredients:
2 C masa tamale flour
1 C white sugar
2 t baking powder
1/2 T pumpkin pie spice
1 t salt
2 C room temperature apple juice-I like the 3 apple blend from Tree Top.
2/3 C butter
1 T lemon juice
3 Granny Smith apples peeled and diced
1 t cinnamon
1 T Vanilla
1 t sugar
1 C heavy whipping cream
1 T powdered sugar
1/8 t cardamum
Procedure:
1. Combine first five ingredients in a bowl. Whisk together.
2. Peel and dice apples. Place in a bowl with some water and lemon juice. Let sit for 1-2 minutes.
3. Whip butter in stand mixer until soft and fluffy but not melted looking.
4. Drain apples and add 1 tsp sugar and 1 teaspoon cinnamon and toss with apples. Set aside.
5. Add apple juice to the dry mixture and whisk together to combine completely.
6. Add masa mixture to the butter, while the machine is on medium speed, one spoonful at a time until it is light and fluffy.
7. Spoon masa dough into prepared corn husks and add several pieces of apple then fold tamale and tie off.
8. After filling all of the corn husks, place them in the steamer basket and steam for 1 hour.
9. While the tamales are steaming, make Caramel Sauce.
10. After 1 hour, remove tamales from steamer basket and place on a platter to set up for about 10 mins.
11. While the tamales are setting up, whip up heavy whipping cream, powdered sugar, and cardamum.
12. Serve tamales warm with caramel sauce drizzled over the top and a little whipping cream spooned to the side.
Friday, April 20, 2012
Caramel Sauce
There is nothing better then homemade caramel sauce and I love that this recipe has no corn syrup in it. You can decrease the cream by 1/4 cup if you want a thicker sauce. Play with it to get the consistency you like.
Equipment:
Medium Sauce Pot
Whisk
Liquid Measuring cups
Measuring Spoons
Ingredients:
1/2 C water
1 C white sugar
1 C heavy cream
1/8 tsp salt
1/2 tsp vanilla or 1/8 tsp Rum flavoring-taste then add more if you like.
Procedure:
1. Pour the water into the pot and then pour the sugar directly into the center. Take care not to let any get on the sides of the pot. Cover and bring to a boil.
2. Once boiling, uncover and continue to boil until the syrup is amber colored about 7-8 mins. Do not walk away from this. You need to stand and watch it because it will burn quickly.
3. While you are letting the syrup cook, add the cream and the salt to a small sauce pot and heat up. You don't want to add cold cream to the hot sugar mixture because it will turn into caramel lumps and will take longer to melt back down.
4. Turn the heat off the caramel and pour 1/3 of the heated cream and whisk quickly to combine. The mixture will bubble up so be careful. Add 1/3 more and whisk and finally the remaining cream.
5. Whisk in the vanilla and transfer to a bowl to cool. It will thicken as it cools, be patient if you can!
Serve over ice cream or add to just about anything you desire!
Equipment:
Medium Sauce Pot
Whisk
Liquid Measuring cups
Measuring Spoons
Ingredients:
1/2 C water
1 C white sugar
1 C heavy cream
1/8 tsp salt
1/2 tsp vanilla or 1/8 tsp Rum flavoring-taste then add more if you like.
Procedure:
1. Pour the water into the pot and then pour the sugar directly into the center. Take care not to let any get on the sides of the pot. Cover and bring to a boil.
2. Once boiling, uncover and continue to boil until the syrup is amber colored about 7-8 mins. Do not walk away from this. You need to stand and watch it because it will burn quickly.
3. While you are letting the syrup cook, add the cream and the salt to a small sauce pot and heat up. You don't want to add cold cream to the hot sugar mixture because it will turn into caramel lumps and will take longer to melt back down.
4. Turn the heat off the caramel and pour 1/3 of the heated cream and whisk quickly to combine. The mixture will bubble up so be careful. Add 1/3 more and whisk and finally the remaining cream.
5. Whisk in the vanilla and transfer to a bowl to cool. It will thicken as it cools, be patient if you can!
Serve over ice cream or add to just about anything you desire!
How to Can Tomatoes
Canning tomatoes is pretty simple and if you grow your own, it is the best way to preserve their fresh from the garden taste. I advocate growing your own tomatoes anyway; no herbicides, genetically modified, pesticides, flavorless tomatoes.
Why go to all the work of canning tomatoes? The above reasons speak for themselves, but it is so cost effective to grow your own produce and process it yourself. For a few hours time, you can have a decent store of your own canned tomato products. Salsa, pasta sauce, juice, puree, chunks, etc. It has been worth it for me to process my own foods at home. The knowledge in invaluable for times when a trip to the store isn't possible.
Equipment needed:
Pint canning jars with lids and rings
8 quart stock pot
steam or water bath canner
large slotted spoon
steam juicer-if you are making sauce or juice with your tomatoes
sharp knife
large mixing bowl and ice water
Instructions:
Start by picking tomatoes that are very ripe. They will have the most flavor and be tender to the touch. If you have tomatoes that have some blemishes on them, don't worry. Most of those blemishes are skin deep and you will discover they come right off when you peel the skin off the tomato.
Fill the stock pot 2/3 with water, then boil the water.
Once the water has come to a boil, place the tomatoes in the water to blanch.
Remove the tomatoes once their skins have burst and you see splitting of the outer skin. This takes anywhere from 5-7 minutes. As you add new tomatoes it will take a few minutes for the water to come to a boil again.
Remove the split skin tomatoes and place in the ice water bath to cool.
Once you can handle the tomato, remove the core and then peel the skin off. In some cases the skins will just come right off in your hands.
At this point you can go in any direction you want with the tomatoes. Simply filling the pint jars with whole tomatoes is an option, or you can quarter or dice them and put them in the jars. Cook them in the water bath or steam canner for the prescribe amount of time and viola, canned tomatoes!
In this post I will show you how to make tomato sauce and tomato juice using the steam juicer.
1. Place the peeled tomatoes in the top basket of the steam juicer.
2. Assemble the steam juicer and place on the stove to cook.
3. Cook tomatoes for about 1 hour on the stove until the tomatoes have cooked down some and the juice reservoir is full of tomato juice.
4. Once the cooking is finished, the juice can be ladled into quart jars and then canned in the water bath or steam canner for 40 minutes.
Tomato Sauce
1. Spoon the cooked tomatoes out of the top basket of the steam juicer and strain. There are many different types of strainers on the market. Find one that works best for you. I find the manual one I have from my grandmother's kitchen gets the best results. I want the most product from my cooked foods and this way yields the best results. I find the strainers that have a hand crank let too much of the pulp go to waste.
2. You can season your sauce if you like by using a recipe from the Ball or Kerr canning books or use a recipe of your own. I find that canning the sauce untouched works better for my recipes. This way I can season the sauce to work in whatever I am cooking.
3. Spoon the strained pulp into your pint jars and process in the steam or water bath canner for 35 minutes.
Why go to all the work of canning tomatoes? The above reasons speak for themselves, but it is so cost effective to grow your own produce and process it yourself. For a few hours time, you can have a decent store of your own canned tomato products. Salsa, pasta sauce, juice, puree, chunks, etc. It has been worth it for me to process my own foods at home. The knowledge in invaluable for times when a trip to the store isn't possible.
Equipment needed:
Pint canning jars with lids and rings
8 quart stock pot
steam or water bath canner
large slotted spoon
steam juicer-if you are making sauce or juice with your tomatoes
sharp knife
large mixing bowl and ice water
Instructions:
Start by picking tomatoes that are very ripe. They will have the most flavor and be tender to the touch. If you have tomatoes that have some blemishes on them, don't worry. Most of those blemishes are skin deep and you will discover they come right off when you peel the skin off the tomato.
Fill the stock pot 2/3 with water, then boil the water.
Once the water has come to a boil, place the tomatoes in the water to blanch.
Remove the tomatoes once their skins have burst and you see splitting of the outer skin. This takes anywhere from 5-7 minutes. As you add new tomatoes it will take a few minutes for the water to come to a boil again.
Remove the split skin tomatoes and place in the ice water bath to cool.
Once you can handle the tomato, remove the core and then peel the skin off. In some cases the skins will just come right off in your hands.
At this point you can go in any direction you want with the tomatoes. Simply filling the pint jars with whole tomatoes is an option, or you can quarter or dice them and put them in the jars. Cook them in the water bath or steam canner for the prescribe amount of time and viola, canned tomatoes!
In this post I will show you how to make tomato sauce and tomato juice using the steam juicer.
1. Place the peeled tomatoes in the top basket of the steam juicer.
2. Assemble the steam juicer and place on the stove to cook.
3. Cook tomatoes for about 1 hour on the stove until the tomatoes have cooked down some and the juice reservoir is full of tomato juice.
4. Once the cooking is finished, the juice can be ladled into quart jars and then canned in the water bath or steam canner for 40 minutes.
Tomato Sauce
1. Spoon the cooked tomatoes out of the top basket of the steam juicer and strain. There are many different types of strainers on the market. Find one that works best for you. I find the manual one I have from my grandmother's kitchen gets the best results. I want the most product from my cooked foods and this way yields the best results. I find the strainers that have a hand crank let too much of the pulp go to waste.
2. You can season your sauce if you like by using a recipe from the Ball or Kerr canning books or use a recipe of your own. I find that canning the sauce untouched works better for my recipes. This way I can season the sauce to work in whatever I am cooking.
3. Spoon the strained pulp into your pint jars and process in the steam or water bath canner for 35 minutes.
Spanish Rice
This is a recipe I found at the Recipezaar site; Spanish Rice
It is very quick and easy. I have tweaked the recipe just a bit
Equipment:
6 Qt Sauce Pot with lid
Measuring Spoons
Measuring Cups
Large Cooking Spoon-I prefer wooden spoons
Ingredients:
1 15 oz can of stewed tomatoes-or your pint jar size home canned tomatoes
1 1/2 cup chicken stock
1 1/4 cups white or brown rice
1 T butter
1 1/2 T chili powder
3/4 t oregano
1/2 t garlic salt
1 t cumin
Procedure:
1. Coarsely chop tomatoes in the 6qt sauce pot using a pair of kitchen shears or process in the food processor. I find the kitchen shears method better because you have more control over the size of the tomato pieces and it doesn't require hauling out a big appliance.
2. Measure rice into a fine mesh strainer and rinse under cold water for a few minutes to wash off the starch from the outer layer of the grains. This method helps ensure a fluffy end product.
3. Add the remaining ingredients and give them a quick stir.
4. Bring to a boil without stirring, then cover and reduce heat to low and let simmer for 20-25 mins. or until rice is done.
Serve with Sweet Corn Tamales
4. Resist the urge to remove the lid and look throughout the cooking process. Just check it at about 18 mins. to see if it is done. Stirring activates the starches in the rice and will result in sticky, clumpy rice.
Serve with Sweet Corn Tamales or Chicken Enchiladas or Tacos on Taco Night!
It is very quick and easy. I have tweaked the recipe just a bit
Equipment:
6 Qt Sauce Pot with lid
Measuring Spoons
Measuring Cups
Large Cooking Spoon-I prefer wooden spoons
Ingredients:
1 15 oz can of stewed tomatoes-or your pint jar size home canned tomatoes
1 1/2 cup chicken stock
1 1/4 cups white or brown rice
1 T butter
1 1/2 T chili powder
3/4 t oregano
1/2 t garlic salt
1 t cumin
Procedure:
1. Coarsely chop tomatoes in the 6qt sauce pot using a pair of kitchen shears or process in the food processor. I find the kitchen shears method better because you have more control over the size of the tomato pieces and it doesn't require hauling out a big appliance.
2. Measure rice into a fine mesh strainer and rinse under cold water for a few minutes to wash off the starch from the outer layer of the grains. This method helps ensure a fluffy end product.
3. Add the remaining ingredients and give them a quick stir.
4. Bring to a boil without stirring, then cover and reduce heat to low and let simmer for 20-25 mins. or until rice is done.
Serve with Sweet Corn Tamales
4. Resist the urge to remove the lid and look throughout the cooking process. Just check it at about 18 mins. to see if it is done. Stirring activates the starches in the rice and will result in sticky, clumpy rice.
Serve with Sweet Corn Tamales or Chicken Enchiladas or Tacos on Taco Night!
Cowboy Caviar
Equipment:
2 Bowls
Cutting Board
Good Chef's Knife
Paring Knife
Serving Bowl
Ingredients:
3 T olive oil
1 tsp to 2 T Red Wine Vinegar-This is to taste so start small and work your way up!
1 t Tabasco Sauce or favorite hot sauce
2-3 cloves of garlic; minced
1/8 t ground pepper
2 large avocados; chopped
1 15oz can of black beans
2 C corn
2/3 C minced red onion or 1 bunch minced green onion
4 T minced fresh cilantro
1/2 lb Roma tomatoes coarsely chopped
Juice of 3 limes
1/2 t salt to taste
1 bag of your favorite tortilla chips
Procedure:
1. In a bowl, combing the first 5 ingredients and whisk together.
2. Drain the can of beans and rinse. Pour in bowl.
3. Cut up the avocado and put into a bowl. Juice the limes and toss juice with avocado then add to the mixture.
4. Add corn.
5. Mince cilantro and cut up tomatoes and add to mixture.
6. Toss all of the ingredients together and chill for 1 hour or more.
7. Mix to coat well before serving.
8. Serve with tortilla chips.
2 Bowls
Cutting Board
Good Chef's Knife
Paring Knife
Serving Bowl
Ingredients:
3 T olive oil
1 tsp to 2 T Red Wine Vinegar-This is to taste so start small and work your way up!
1 t Tabasco Sauce or favorite hot sauce
2-3 cloves of garlic; minced
1/8 t ground pepper
2 large avocados; chopped
1 15oz can of black beans
2 C corn
2/3 C minced red onion or 1 bunch minced green onion
4 T minced fresh cilantro
1/2 lb Roma tomatoes coarsely chopped
Juice of 3 limes
1/2 t salt to taste
1 bag of your favorite tortilla chips
Procedure:
1. In a bowl, combing the first 5 ingredients and whisk together.
2. Drain the can of beans and rinse. Pour in bowl.
3. Cut up the avocado and put into a bowl. Juice the limes and toss juice with avocado then add to the mixture.
4. Add corn.
5. Mince cilantro and cut up tomatoes and add to mixture.
6. Toss all of the ingredients together and chill for 1 hour or more.
7. Mix to coat well before serving.
8. Serve with tortilla chips.
Baja Sauce
This sauce is wonderful paired with Sweet Corn Tamales and can be as mild or spicy as you want.
Equipment:
8" skillet
whisk
Hand Mixer
Tall cup (use the one that came with the mixer if you have it)
Ingredients:
4 oz cream cheese-room temperature
4 oz Green Enchilada Sauce-I like Macayo's brand from Walmart.
Also:
Roasted Jalapeno pepper juices
Procedure:
1. Heat the cream cheese in the skillet.
2. When it is melted, add the Green Sauce and mix till combined. Don't worry if the sauce looks lumpy and curdled.
3. For heat, add the juice from the roasted pepper.
4. Pour mixture into tall measuring cup and blend with the hand blender until smooth.
5. Serve over tamales.
Equipment:
8" skillet
whisk
Hand Mixer
Tall cup (use the one that came with the mixer if you have it)
Ingredients:
4 oz cream cheese-room temperature
4 oz Green Enchilada Sauce-I like Macayo's brand from Walmart.
Also:
Roasted Jalapeno pepper juices
Procedure:
1. Heat the cream cheese in the skillet.
2. When it is melted, add the Green Sauce and mix till combined. Don't worry if the sauce looks lumpy and curdled.
3. For heat, add the juice from the roasted pepper.
4. Pour mixture into tall measuring cup and blend with the hand blender until smooth.
5. Serve over tamales.
Thursday, April 19, 2012
Oven Roasted Chicken w/ Gremolata
Equipment:
Roasting Pan-preferably one with a lid (or aluminum foil can be used)
Rack to go in the bottom of the roasting pan
Basting spoon or baster
Small mixing bowl
fork or mixer
zester
cutting board
good chef's knife
Ingredients:
Gremolata-makes enough for two chickens. Prepare then divide in 1/2 and freeze the remaining for another day.
1/2 cup unsalted butter-softened
Juice of one lemon
1/3 cup fresh lemon zest; save lemons
2 T dry parsley or 1/4 freshly chopped
1 T dry thyme
1/2 cup minced onion
3 small cloves of garlic minced
Chicken:
1 whole chicken at least 5lbs-remove the organ pack
8 bay leaves-fresh or dried
4 zested lemons cut into quarters
1-2 T course salt
Procedure:
1. Remove the organ packet from the main cavity of the chicken and freeze to use later in chicken stock. Pat the rinsed chicken dry with paper towels and place on a large cutting board.
2. Combine all of the gremolata ingredients and make sure it is nice and smooth. You can do this in the mixing bowl with a fork or electric mixer.
3. With the chicken facing you on the cutting board, gently slide your fingers between the meat and the skin of the chicken. You want to separate it as best you can without tearing the skin. Take your time and slowly work your way under all the skin and over to the legs as well. There is a membrane that attaches the skin to the meat and using your fingers, gently tear it to loosen the skin.
4. Once the skin is loosened, in one teaspoon increments, lift the skin gently and spoon the gremolata under the skin reserving 1-2 teaspoons for use later. Once you have dollops of gremolata under the skin, gently massage the top of the skin with your fingers to spread it out evenly under the entirety of the skin. You are creating a layer of gremolata between the meat and the skin. Don't forget the chicken legs.
5. Check to make sure the outside chicken skin is dry. If it needs to be patted down again, do so.
6. Sprinkle the salt over all the chicken then place it in your pan and cover with the lid or foil and let rest in the refrigerator for several hours. This process tenderizes and seasons the meat before roasting.
7. Remove the chicken from the refrigerator; preheat the oven to 425 degrees. Take the reserved [room temperature] gremolata and spread over the outside of the chicken.
8. Cut the four lemons you zested into quarters and fill the cavity of the chicken with them and the bay leaves.
9. Place the chicken in the roasting pan on the rack, breast side up. Tuck the wings under the bottom of the chicken and cover with the lid. If using foil, make sure the foil is tented over the bird, not pressed down tight.
10. Place the chicken in the heated oven and reduce the temperature to 375 degrees.
11. Cook, basting twice, for 45 minutes to 1 hour.
12. To test for doneness, an instant read thermometer should be thrust into the thigh but not touch the bone and read 185 degrees. You may also look at the legs and if the skin has shrunk back considerably and an inch of the end of the bone is exposed the chicken is likely done. I use a combination of both to determine if the bird is cooked.
13. Remove from the oven and leave covered. Allow it to sit for 20 minutes before serving.
Serve with steamed asparagus and Chicken flavored rice with Vermicelli cooked in Chicken Stock.
Roasting Pan-preferably one with a lid (or aluminum foil can be used)
Rack to go in the bottom of the roasting pan
Basting spoon or baster
Small mixing bowl
fork or mixer
zester
cutting board
good chef's knife
Ingredients:
Gremolata-makes enough for two chickens. Prepare then divide in 1/2 and freeze the remaining for another day.
1/2 cup unsalted butter-softened
Juice of one lemon
1/3 cup fresh lemon zest; save lemons
2 T dry parsley or 1/4 freshly chopped
1 T dry thyme
1/2 cup minced onion
3 small cloves of garlic minced
Chicken:
1 whole chicken at least 5lbs-remove the organ pack
8 bay leaves-fresh or dried
4 zested lemons cut into quarters
1-2 T course salt
Procedure:
1. Remove the organ packet from the main cavity of the chicken and freeze to use later in chicken stock. Pat the rinsed chicken dry with paper towels and place on a large cutting board.
2. Combine all of the gremolata ingredients and make sure it is nice and smooth. You can do this in the mixing bowl with a fork or electric mixer.
3. With the chicken facing you on the cutting board, gently slide your fingers between the meat and the skin of the chicken. You want to separate it as best you can without tearing the skin. Take your time and slowly work your way under all the skin and over to the legs as well. There is a membrane that attaches the skin to the meat and using your fingers, gently tear it to loosen the skin.
4. Once the skin is loosened, in one teaspoon increments, lift the skin gently and spoon the gremolata under the skin reserving 1-2 teaspoons for use later. Once you have dollops of gremolata under the skin, gently massage the top of the skin with your fingers to spread it out evenly under the entirety of the skin. You are creating a layer of gremolata between the meat and the skin. Don't forget the chicken legs.
5. Check to make sure the outside chicken skin is dry. If it needs to be patted down again, do so.
6. Sprinkle the salt over all the chicken then place it in your pan and cover with the lid or foil and let rest in the refrigerator for several hours. This process tenderizes and seasons the meat before roasting.
7. Remove the chicken from the refrigerator; preheat the oven to 425 degrees. Take the reserved [room temperature] gremolata and spread over the outside of the chicken.
8. Cut the four lemons you zested into quarters and fill the cavity of the chicken with them and the bay leaves.
9. Place the chicken in the roasting pan on the rack, breast side up. Tuck the wings under the bottom of the chicken and cover with the lid. If using foil, make sure the foil is tented over the bird, not pressed down tight.
10. Place the chicken in the heated oven and reduce the temperature to 375 degrees.
11. Cook, basting twice, for 45 minutes to 1 hour.
12. To test for doneness, an instant read thermometer should be thrust into the thigh but not touch the bone and read 185 degrees. You may also look at the legs and if the skin has shrunk back considerably and an inch of the end of the bone is exposed the chicken is likely done. I use a combination of both to determine if the bird is cooked.
13. Remove from the oven and leave covered. Allow it to sit for 20 minutes before serving.
Serve with steamed asparagus and Chicken flavored rice with Vermicelli cooked in Chicken Stock.
Chicken Flavored Rice with Vermicelli
I developed this recipe out of a desire to not buy boxed rice mixes from the grocery store. My family loves the chicken flavored variety but I hate all the preservatives that are in the little seasoning packet it comes with. This recipe is designed to be portioned out ahead of time and stored so that when chicken flavored rice is on the menu, all you need do is grab the premeasured bags and you are ready to go! This tastes just like the box mixes but lacks the yellow die, MSG, and other preservatives that are in processed foods.
Equipment:
8 inch saute pan
wooden spoon
4 cup liquid measuring cup
measuring spoons
measuring cups
Ingredients:
2 2/3 Cup Chicken Stock plus 1/3 cup if needed
2 T unsalted butter or 2 T chicken bouillon (fat)
3/4 cup dry white rice-may substitute brown if you like
1/2 cup vermicelli pieces
1/2 tsp dry parsley
salt to taste
Procedure:
1. Heat chicken stock to a simmer and then measure out in measuring cup. Set next to cook top.
2. Melt butter in skillet.
3. Add rice and vermicelli and saute until the vermicelli is brown over medium high heat-about 6-8 mins. Careful not to burn it!
4. Carefully pour chicken stock in skillet and stir.
5. Add parsley and stir together. Taste for salt and add some if needed.
6. Bring mixture to a boil then place the lid on the skillet and turn down to a simmer to cook for 10-15 mins.
7. Check after 10 mins to see if it is done. Try to resist stirring too much. If it needs more liquid, add up to 1/3 cup more.
8 inch saute pan
wooden spoon
4 cup liquid measuring cup
measuring spoons
measuring cups
Ingredients:
2 2/3 Cup Chicken Stock plus 1/3 cup if needed
2 T unsalted butter or 2 T chicken bouillon (fat)
3/4 cup dry white rice-may substitute brown if you like
1/2 cup vermicelli pieces
1/2 tsp dry parsley
salt to taste
Procedure:
1. Heat chicken stock to a simmer and then measure out in measuring cup. Set next to cook top.
2. Melt butter in skillet.
3. Add rice and vermicelli and saute until the vermicelli is brown over medium high heat-about 6-8 mins. Careful not to burn it!
4. Carefully pour chicken stock in skillet and stir.
6. Bring mixture to a boil then place the lid on the skillet and turn down to a simmer to cook for 10-15 mins.
7. Check after 10 mins to see if it is done. Try to resist stirring too much. If it needs more liquid, add up to 1/3 cup more.
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