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Sunday, April 14, 2013

I'm still here...

Hi there - Just wanted to let you all know I am still here.... just insanely busy the last few weeks. With the World Championship Dutch Oven Cook-off last month then Dad got sick and we had him in the hospital for a week... time just slipped away.

Here is a quick recap from my view of the WCCO at the ISE in Sandy Utah. This was March 14-17, an absolutely gorgeous weekend. On Thursday I was able to help out in the IDOS booth selling cookbooks and merchandise and talking with the public about all the great food they can cook in a Dutch Oven. Andrew and I cooked in the Semi-Finals on Friday

Mushroom & Gorgonzola Stuffed Beef Tenderloin
Strawberry Cream Puffs
Mustard Muenster Bread
  - With these dishes we qualified to cook on Saturday for the Championship. In my words we got to go to the dance.... YEAH!!! On Saturday we cooked Crab Stuffed Beef Tenderloin (I'm a bit of a sucker for surf 'n turf), Baklava, and Pumpkin Rolls.
Raspberry Peach Baklava

Crab Stuffed Beef Tenderloin with Scallops
Pumpkin Rolls

This year they had a peoples choice award where the people visiting the ISE could sign up at the IDOS booth, fill out a questionnaire about the teams, and then they were entered in a drawing to be a judge. I was surprised to be chosen as the  peoples choice winner for bread (the pumpkin rolls). The prize was a nice cookbook from Lodge.
Peoples Choice - Bread

Over all Andrew and I came in 8th. That was pretty exciting, as a Mom, I'm pretty proud of Andrew and how well we did. I know I'm not always the easiest to work with when we are competing, but he knew what needed to be done and where to be so that he was not in the way. It was a great weekend, I enjoyed spending time with my family and my Dutch Oven family, they are all wonderful people with hearts of gold.

Pumpkin Dinner Rolls

3/4 cup whole milk, scalded
1 cup canned pumpkin puree
1/3 cup light brown sugar
1/3 cup white sugar
6 tablespoons butter
1 egg
1 teaspoon salt
4 1/2 teaspoons dry yeast plus 1 teaspoon white sugar
1/4 cup lukewarm water
5 cups all-purpose flour
15-20 pecan halves, sliced into 3 vertical sections
1/4 cup melted butter, optional

Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, and salt to the milk and combine well.

In a small bowl, proof yeast in lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well. Add in flour gradually and mix until well combined. The dough will be sticky.

Turn the dough out onto a counter top dusted with a little flour. Knead for 5 minutes. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hour.

Punch the dough to deflate and turn it out on to a counter top and knead it for a few seconds. Cut the dough in half. Cut each half into about 15 pieces. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.

Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.

Place them, 2" apart, in a Dutch Oven (I like to use the lid of my oval lined with parchment paper), and let them rise again till doubled, about 45 minutes.

If the center indentation is not obvious on the rolls, poke them again with your finger. Brush with egg wash, and bake at 350°F for 9-12 minutes until the top gets slightly golden. Brush the rolls with melted butter or a little honey diluted with water to make them shine. Insert pecan slices on top to mimic pumpkin stem.

Adapted from

Egg Wash
1 Egg
1 tablespoon water
Beat till incorporated. Brush top of dough before baking. 

Have Fun Cookin'

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