Mincemeat Tamales with Sage Ice Cream (eG Pastry & Baking Challeng

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Mincemeat Tamales with Sage Ice Cream (eG Pastry & Baking Challenge #2)

Serves 6 as Dessert.

Mincemeat (suet, meat, pineapple, apricot, raisin) tamale with homemade masa (posole, fresh corn, orange zest); Sage ice cream sweetened with agave nectar; Burnt cinnamon bison flag; plated with pineapple coulis and green chile marmalade.

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MINCEMEAT

• 1 c Suet with meat scraps, finely diced
  
• 1 c Apples, peeled, finely diced
  
• 1 c Apricot, finely diced
  
• 1 c Pineapple, finely diced
  
• 1 c Raisins
  
• 1/2 c Each, Brown Sugar, White Sugar
  
• 2 tsp Cinnamon
  
• Salt, pepper, cloves to taste
  
• 1/4 c Brandy, rum, or cognac
  

MASA

• 2 c Frozen Posole
  
• 2 c Fresh corn kernels
  
• 2 T Baking Powder
  
• 2 T Sugar
  
• 1/4 c Corn oil (preferably Spectrum)
  
• 1 tsp Salt
  
• 1/4 c Butter, melted
  
• 1 c Orange Juice
  
• Orange zest to taste
  
• 3 T Flour
  

SAGE ICE CREAM

• 2 c Cream
  
• 2 c Half-and-Half
  
• 1/3 c Fresh Sage, coursely chopped
  
• 4 Wide strips of Lemon Peel
  
• 9 Large Egg Yolks
  
• 1/4 c Sugar
  
• 1/4 c Agave Nectar
  
• 1/4 tsp Salt
  

MINCEMEAT

Boil suet/meat for 30 minutes in water. Cool, dice and add all other ingredients. Let sit overnight.

MASA

De-shell thawed posole between two towels. In processor, combine posole and corn. Add baking powder, sugar, salt, flour. Add the oil, butter and liquid. The amount of liquid will vary depending on moisture in the corn and masa, so you're going for a thick corn bread consistency (its forgiving).

TAMALE ASSEMBLY & COOKING

Using fresh (or soaked dried cornhusks), layout husk. Spread masa on husk to about less than 1/4 inch thick. Spread into rectangle - recognize that the ends (sides and top/bottom) will bunch up and become thick making it less palatable than the thinner middle. Add mincemeat filling. Roll tamale and tie ends. Line steamer with additional husks. Steam tamales for approximately 1 hour. Cool for 30 minutes with husk on.

SAGE ICE CREAM *modified from Epicurious.com

Bring cream, half-n-half, sage and zest to a boil over moderate heat. Remove from heat and steep covered for 10 minutes. Whisk yolks, sugar, agave and salt in bowl. If you can't find agave nectar increase sugar to 3/4 C.. Whisk half of hot cream into egg mixture, then return egg to cream. Cook the custard over moderate heat stirring constantly until it coats the back of a spoon - about 5 minutes (170 degrees F) - do not boil. Pour custard through sieve and return to bowl. Cover and chill at least 3 hours. Freeze custard in ice cream maker to desired consistency.

PLATING

If you wish to do the bison component, get paper thin sheets of bison. Coat heavily with brown sugar and let sit covered overnight. Heat large skillet and add butter. When butter is bubbly, add bison and cover with 2 T. of cinnamon. Cook until the meat is visibly done, turn and cook longer than you think you should, but not until you smell carbon...just before carbon pull bison out of skillet and cool on cooling rack to carmelize.

Coat bottom of plate with pineapple coulis, melted green chile marmalade (jalapeno would be similar). Pan fry the tamales in butter, add ice cream and finally the bison plank. Set up an over-elaborate photo shoot station, causing entire dessert to become the wrong temperature and the ice cream to melt...you'll have a great picture and an OK dessert

Keywords: Dessert, Intermediate, Plated Dessert, Ice Cream Maker

( RG1821 )