Dough! Knot up some tasty tapenade treats
With three Jewish holidays falling in October — Rosh Hashanah, Yom Kippur and Succoth — cooks will be searching for dishes to please their crowds.
Store- bought pizza dough is a handy raw material.
In this easy recipe, it is transformed into a party snack, appetizer or, with soup, the makings of a delicious luncheon. Garlic Knots With Olive Tapenade
Star Tested Adapted from Kosher By Design Entertains: Fabulous Recipes For Parties and Every Day by Susie Fishbein. I used rich, crinkly black olives and a dozen kalamatas for the tapenade, a popular dip. An easy way to pit olives: press them with a rolling pin or tap sharply with the flat side of a knife until the sides split and the pits protrude. TAPENADE: 1/ 2 lb ( 225 g) olives, pitted ( about 1- 1/ 2 cups) 4cloves garlic, chopped 2 anchovy fillets, rinsed 1 tbsp capers, drained, rinsed 1 tbsp lemon juice 1/2 tsp each: fresh thyme, fresh rosemary 1/ 4 cup extra- virgin olive oil Freshly ground pepper to taste
GARLIC KNOTS: 1/ 4 cup 4 cloves
margarine, melted
garlic, pushed through press, fibrous parts discarded
finely chopped parsley
pizza dough Coarse kosher salt to taste PREPARATION: For tapenade, place olives, garlic, anchovies, capers, lemon juice, thyme and rosemary in food processor fitted with metal blade. Pulse until finely chopped. ( Do not overprocess into paste.) Add oil. Pulse just until incorporated. Stir in pepper. ( Makes about 1 cup.)
For knots, stir together margarine, garlic and parsley in small bowl. Cut dough into 10 strips. Roll each strip into 8-inch rope. Brush each with margarine mixture. Tie each into loose knot. Place knots spaced apart on baking sheet lined with parchment paper. Brush tops with remaining margarine mixture. Sprinkle lightly with salt. Bake in preheated 375F oven 20 to 25 minutes or until golden.
Serve warm or at room temperature with tapenade alongside. Makes 10. Cooking 101 features classic dishes and recipes for beginners. Email: ssampson@thestar.ca.
2 tbsp 1 lb ( 450 g)