Pumpkin Garlic Knots

Happy New Year Everyone!  I just returned from a wonderful trip to the Caribbean where I spent some time in St. Kitts and Nevis as well as in St. Thomas and St. John.  Each place was spectacular and unique and I can't wait to share my experiences with you.  Look for some getaway updates soon!

Ingredients for your next creation

In the mean time, I wanted to share a recipe with you that I tried during the holidays this year.  I found this recipe through foodgawker.com on the blog Handle the Heat.

This is definitely a website I plan to follow from now on and I know I will make these Pumpkin Garlic Knots for many years to come!  They were a hit at both Thanksgiving and Christmas and could easily be made throughout the year by omitting the pumpkin, although I have yet to try this.

These knots were my first attempt at a yeast bread without my trusty bread maker and it was so easy!  The knots are slightly crispy on the outside and as you take a bite you are hit with the wonderful flavors of garlic and oregano.  As you reach the fluffy middle of the bread, the garlic and oregano flavors begin to subside leaving you with slight pumpkin flavor and a whole lot of satisfaction. 

Pumpkin Garlic Knots

Yield: 2 batches - about 18 knots total

Ingredients:

• 1 C warm water
• 1 envelope active dry yeast
• 2 T honey
• 1/2 C canned pumpkin
• 2 T plus 1/3 C olive oil
• 1-1/2 t coarse kosher salt
• 3-1/2 C bread flour
• 3 cloves garlic, minced (I really enjoy garlic, so the second time around I added more)
• salt & freshly ground pepper
• 1/2 teaspoon dried oregano leaves

Directions:

1. For the dough: Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Note-the water doesn't get extremely frothy although bubbles will be present. Whisk in the honey, 2 tablespoons olive oil, and pumpkin puree.

This is considered "frothy" in step 1

2. In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.

3. Using a rubber spatula, mix ingredients together. When you can no longer mix, use your hands to start kneading the dough. Knead the dough until it comes together in a smooth and elastic ball, adding flour as necessary to prevent sticking.

4. Lightly oil another large bowl and put your dough ball inside it -- flipping over once to coat both sides lightly with oil. Cover with a damp towel and let rise for about 2 hours; or until nearly doubled in size.  It is okay if it needs to sit slightly longer than two hours.

5. Preheat oven to 425 degrees F.  If you are making the knots all at once, proceed to step 6. If you plan on only making one batch, divide the dough into two equal pieces. If you're planning to use the other half the next day, just put it in a large zip-lock bag and store in the fridge. You may also freeze the dough for up to three weeks. 

6. To create the garlic knots: tear off sections of dough (2 tablespoons at a time) and roll them into a long snake shape. Tie that snake in a knot. Set aside and continue with the rest of the dough.  As you make knots, place them on a cookie sheet.

7. Once you've made all your knots, put the pan in the oven and let bake until golden brown on the tops, about 10-15 minutes depending on size of knots.

 8. While the knots are baking, in a bowl mix together the 1/3 cup olive oil with minced garlic, salt, pepper, and oregano. When the knots are done, use a pastry brush to coat the knots with olive oil mixture.

9. Serve and Enjoy!! 

Bon Appetit!

Pumpkin Gingersnap Ice Cream

Holidays in a Bowl

So....I found this MUST TRY recipe in Sunset Magazine and had to give it a whirl because I love pumpkin and my husband loves gingersnaps.  A match made in heaven if you ask me!  Both the ice cream and my husband & me!

Anyway, I made this delight on Halloween night.  I took one bite and immediately deemed this recipe a Carmalt Fall Tradition from this point forward.  Yes, it is THAT good.  

The creamy, cold pumpkin flavor is a pleasantly sweet reminder of all the goodness of fall and the crunch of ginger is a happy reminder of the approaching holiday season.  Who wouldn't want that?!?!?!

Trust me, you won't regret these calories...

Pumpkin Gingersnap Ice Cream
Serves 8 (makes 1 qt) / Time: 45 minutes plus 2 1/2 hrs to freeze 

  
Ingredients

• 1 C heavy whipping cream
• 1.5 C half and half
• 1 C packed light brown sugar
• 1 C Homemade Pumpkin puree
• 1 t ground ginger
• 1 t cinnamon
• 1 t vanilla extract
• 1/4 t salt
• 1/2 C coarsely crushed gingersnaps  (*Note: harder cookies have more crunch and are better to use because the softer gingersnaps could potentially dissolve...and who doesn't love some crunch???)

Directions
1. Whisk all ingredients except gingersnaps in a bowl to blend.  Strain into an ice cream maker and freeze according to manufacturer's directions

2. Scrape ice cream into a bowl and stir in gingersnaps. Freeze, covered until scoopable, 2 1/2 hrs and up to 1 wk (gingersnaps soften somewhat after one day, but it remains delicious regardless)

If you forgot how delicious it looked the first time...

Piece of Cake, Right?!?!   Well....no, it is actually a bowl of ice cream....  =) 

If you want to make Homemade Pumpkin Puree - 
(I used canned pumpkin, but for those adventurous type...)
 A 2 lb pumpkin makes 1 1/2-2 cups of puree, at least one hour
Cut a Sugar Pie pumpkin (or other deep orange-flesh squash) in half using a large heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds.  Rub inside of pumpkin with vegetable
oil.  Set pumpkin cut side down on a rimmed baking sheet.  Bake in a 375 degree oven until very soft when pierced, 45-75 minutes. Scoop flesh into a food processsor; whirl until smooth.  If puree is watery drain in a strainer 30 minutes.

Bon Appetit! 
REALLY - YOU NEED TO TRY THIS.

Chicken Enchiladas with PUMPKIN CREAM SAUCE

Since this dish was deemed heavenly by my enthusiastic, potluck loving coworkers last fall, I knew I would have to make it again this year.  If you are like me and have a sincere appreciation and love for Mexican food and all things fall, then KEEP READING.  These simple, pumpkin flavor packed enchiladas are sure to be a treat for family and friends.  I bet kids would even find them tasty.

Enjoy these now and thank me later...

Chicken Enchiladas with Pumpkin Cream Sauce

Yields 9 Enchiladas (depending on how full you pack 'em)!

Before...

Ingredients:

• 2 medium/large sweet onions, thinly sliced
• 4 T butter
• 3-4 C cooked chicken, diced
• 1 C pumpkin puree
•  1 C heavy cream
• 1 C chicken broth
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1/2 t cumin
• Dash of salt and pepper
• 9 medium flour tortillas
• 2 C queso fresco
• This is a Mexican cheese, often found near the shredded cheeses but packaged like mozzarella (see photo above)
• 1/2 C diced scallions, for garnish
  

Directions:

1. Preheat oven to 425 degrees. 
2. In a saucepan, melt butter over medium heat, then add the onion slices.  Saute until brown and caramelized, about 5-8 minutes.
3. Once caramelized, add the cooked chicken to the pan and mix with onions and remove from heat
4. In a large bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper.  Set aside.
5. Spoon chicken mixture into tortillas, roll tightly and place in a greased 9 x 13 baking dish.
6. Spread the pumpkin cream mixture over the tortillas and sprinkle generously with queso fresco.  The more cheese the better!
7. Place in oven and bake for 20-25 minutes or until the tips of the cheese brown.
8. Garnish enchiladas with scallions and serve! MMM MMM Delicious!

After!!

Bon Appetit!