Fresh takes on tamales–from three pioneers of modern Southwestern cuisine. Inexpensive and easy to make, tamales–those delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn husk–are one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the "top tamales" of three acclaimed southwestern chefs, who pack a delicious array of flavors into renditions that range from
This recipe combines those two distinctively American icons: motherhood and apple pie! On every menu, there should always be a category for apples. And what better dish than the old standby. No, not mom. Her pie!
Servings: 6
For the brioche base:
2 large eggs plus 1 egg yolk
1/2 cup light brown sugar
3/4 cup heavy cream
1 loaf fresh bakery brioche bread, crust removed, cut into 1/2 inch cubes (about 3 cups)
For the apple filling:
4 Granny Smith apples, cored, peeled, and cut into 1/4 inch slices
1/4 cup plus 1 tablespoon light brown sugar
1 tablespoon cornstarch
Pinch of ground nutmeg
1 teaspoon ground cinnamon
3 tablespoons sour cream
For the tamales:
6 large dried corn husks, soaked in warm water for 30 minutes
1 to 2 tablespoons confectioners' sugar, for garnish
To prepare the brioche base, whisk together the eggs, egg yolk, and brown sugar in a mixing bowl. Whisk in the cream and continue mixing until the sugar is dissolved. Place the brioche cubes in a large mixing bowl, add the egg mixture, and toss gently to coat. Press the bread cubes into the mixture with a wooden spoon to soak up the liquid completely. Set aside.
To prepare the filling, place the apples in a separate mixing bowl and combine with the brown sugar, cornstarch, nutmeg, cinnamon, and sour cream. Toss with a wooden spoon or use your hands to coat the apple slices completely. Set aside.
Preheat the oven to 350F. Butter a 9-inch square by 2-inch deep baking pan and line the bottom and sides of the pan with parchment paper.
Using half the bread mixture, spread a thin, even layer in the bottom of the baking pan. Top with the apple filling, making an even layer. Finish with a layer of the remaining bread. Transfer to the oven and bake until the top is brown and the center springs back when touched, 50 to 60 minutes. Let cool to warm or room temperature. Cut around the edges of the pan to loosen the apple pie filling and invert onto a flat work surface. Cut into 6 even rectangles and turn them right side up.
To prepare the tamales, drain the corn husks and shake dry. Lay out each husk in the center of a shallow dessert bowl. Place a rectangle of the apple pie filling in the center of each husk. Serve with a scoop of vanilla ice cream on the side and garnish the tamales with confectioners' sugar.
