Recipe - Fresh Raspberry Tamales With Ginger Custard Sauce

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

In the bowl of an electric mixer fitted with a paddle, beat the butter
until light and fluffy (45 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 One fourth 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: 1012 tamales
Recipe By : COOKING RIGHT SHOW #CR9723

Posted to EATL Digest 4 October 96

Date: Sat, 5 Oct 1996 09:08:44 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : *Plumped in One half cup rum for 30 minutes and drained From SUNNY West
Palm Beach, FL