Strawberry Timbales Recipes

STRAWBERRY TAMALES

Steps:

• Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands. Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
• To assemble the tamales, soak dried corn husks in warm water for about an hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with a few strawberry slices and fold corn husk. Fold waxed paper around the tamale. Steam for 1 1/2 hours.
• To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water, if necessary, during steaming time. The tamales are done when the husk peels away easily from the filling.

SABAYON WITH STRAWBERRIES

Steps:

• Preparing the strawberries:
• About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
• Whipping the sabayon:
• If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
• Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
• Serving:
• Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
• Variation: Strawberries Glazed with Sabayon
• Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
• Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.

TIMBALES

Steps:

• Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
• In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
• Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

RICE TIMBALES

Steps:

• Place the oven rack in the center position and preheat the oven to 375° F.
• Bring the water, olive oil, salt, and bay leaves to a boil in a 2-quart saucepan over medium heat. Stir in the rice and bring the water back to a boil. Lower the heat so the water is simmering, cover the pan, and cook until the rice is al dente and the liquid is absorbed, about 15 minutes. (If there is still a little water left in the pan when the rice is cooked, remove the pan from the heat and let it stand, covered, a minute or two, until the liquid is absorbed.)
• While the rice is cooking, butter six 8-ounce ramekins or custard cups and sprinkle the insides evenly with bread crumbs. Bring a kettle of water to a boil, then keep it hot over low heat.
• Remove the rice from the heat and beat in 4 tablespoons butter, the spinach, grated cheese, and chives. Divide the rice mixture among the prepared ramekins and cover each with a small square of aluminum foil.
• Set a baking pan large enough to hold the ramekins on the oven shelf. Set the ramekins in the pan, leaving some space between them, and pour in enough hot water from the kettle to come halfway up the sides of the ramekins. Bake 15 minutes.
• Remove the aluminum foil and bake until the tops of the timbales are lightly browned and feel firm to the touch, about 15 minutes. Carefully remove the pan from the oven and remove the ramekins from the hot-water bath. Let stand 5 minutes.
• Run a paring knife around the inside edge of the ramekins and, working one at a time, unmold the ramekins onto serving plates. If you have trouble freeing the timbales from one of the ramekins, leave the ramekin in place on top of the overturned timbale while unmolding another, then return to it.

STRAWBERRY TIMBALES

Steps:

• Sprinkle gelatin over water. Let sit for 5 minutes.
• Blend strawberries till smooth. Pour through a sieve.
• Combine gelatin, strawberries and caster sugar in a medium saucepan and cook for 3 minutes.
• Turn off heat.
• Add yogurt and lemon.
• Pour mixture in timbales tin. Refrigerate till set. Serve with Almond Cream.
• For Almond Cream: Mix the cream, extract and powdered sugar together.