October 19, 2011 1 Comment
There’s still time to enter our In Search of the Perfect Pumpkin giveaway. Tweet us @FulcrumBooks, tag Fulcrum Publishing on Facebook, or reply to this entry with your favorite ways to enjoy a pumpkin to enter for a chance to win a copy of In Search of the Perfect Pumpkin by Gloria Evangelista.
Giveaway ends on October 31, so there’s plenty of time to find the perfect pumpkin!
As part of all things pumpkin, this fabulous pumpkin fry bread recipe from The Mitsitam Cafe Cookbook by Richard Hetzler is a great way to use to leftover pumpkin pie puree:
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1 teaspoon corn or canola oil, plus more for deep-frying
2 tablespoons pumpkin puree
¼ cup finely diced uncooked butternut squash
In a medium bowl, combine the flour, baking powder, and salt. Stir with a whisk to blend. In a small saucepan, heat the milk over the low heat until warm. Stir in the 1 teaspoon oil. Gradually stir the milk mixture into the dry ingredients to make a thick dough. Stir in the pumpkin puree and butternut squash until combined.
On a floured board, divide the dough into 6 pieces. Form each into a ball. Cover the dough balls with a damp towel and let rest for 15 to 20 minutes. Roll out each ball into a disk about ¼ inch thick. Using a sharp knife, cut an X in the center of each dough disk.
In a Dutch oven or deep fryer, heat 3 inches oil to 350°F on a deep–fat thermometer. Fry the dough one piece at a time until golden brown, about 2 minutes on each side. Using tongs, transfer to a paper towel-lined plate to drain. Keep warm in a low oven while frying the remaining disks. Dust the hot fry bread with confectioners’ sugar and cinnamon or serve with warm maple syrup.
- Colorado Halloween, pumpkin patches, corn mazes, fall events calendar (www.denverpost.com)
- Halloween Pumpkin Patch Fall Festival in Boulder, CO (www.cottonwoodfarms.com)