RECIPE: Pumpkin garlic knots.
Thanks for the birthday love, blogland. We’re announcing the winner of our giveaway today! (Look to the end of the post.) But first, you have to hear about my crush(es).
- Well, there’s the newsman, of course.
- And this fab jewelry.
- And, now? This blog. Which was recommended to me by Ken, and is where today’s recipe comes from.
It’s time to be a regular stalker of my new blog crush. They love pumpkin. Eat vegan. Are active and healthy. But don’t worry, I won’t be changing my desktop image or scribbling hearts and initials just yet. My first food love is my WandAS team. And to celebrate our birthday giveaway, our $50 gift certificate winner is: Debbie Sinykin.
Whoo hoo! I never win drawings. Seriously. They’ve had one every month at my sewing class. Three years later? Still no winning. Anyhow, it’s much better to be the one presenting the loot. Happy cooking from your WandAS team! THANK YOU so much for reading, sharing and your love of eating.
RECIPE RATING: 5 of 5 glasses of Ken’s new drink: rhubarb mojitos.
|Garlic Pumpkin Knots|
- 1 C warm water
- 1 package active dry yeast
- 2 tbsp agave nectar
- 1/2 C canned pumpkin
- 2 tbsp organic olive oil
- 1-1/2 tsp salt
- 3-1/2 C unbleached bread flour (Next time I may try half white/unbleached and half whole wheat)
- Pour the warm water into a medium bowl and gently whisk in the yeast. Let sit until frothy — about 10 minutes. Then add your agave nectar, olive oil, and pumpkin. Whisk until smooth.
- In a separate bowl, whisk together the flour and salt. With your fist, hallow out an impression in the center, a “bowl” that’s big enough to pour your wet ingredients into. Then pour in your wet ingredients.
- Start pulling everything together with a spatula. When you can no longer mix, use your hands to start kneading the dough. Keep kneading — and adding more flour as necessary — until you have a ball that’s elastic, but not sticky.
- Lightly oil another large bowl and put your dough ball inside it — flipping over once to coat both sides with oil. Cover with plastic wrap and let rise for 2 hours.
- Once the dough has risen, preheat your oven to 425 degrees F, put in a pizza stone, and divide the dough into two equal pieces. I used half for a pizza dough and the other half for the knots. 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.
- To create the garlic knots, take off sections of dough (about the size of two tablespoons) and roll them into a snake shape. Then tie that snake in a knot. Set aside and continue with the rest of the dough. Once you’ve made all your knots–I made 16 — put them on your stone and bake until golden brown (anywhere between 10 and 15 minutes).
- Meanwhile,in a large bowl, mix together 1/3 cup olive oil with 3 to 5 cloves of minced garlic, as well as some salt, pepper. When the knots are done, dump them into the bowl and mix well to coat.
- Serve, and enjoy.