Cranberry Cornucopia Recipes

BAKED CORNUCOPIA

Steps:

CORNUCOPIA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
• Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
• Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
• Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
• Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

FRIENDSGIVING CORNUCOPIA BOARD

Steps:

• For the roasted sweet potato rounds: Preheat the oven to 425 degrees F.
• Put the sweet potato rounds on a baking sheet and generously drizzle with olive oil on both sides. Season with a generous pinch of salt and pepper. Roast, flipping halfway through, until tender and browned on both sides, 20 to 25 minutes. Place the sweet potatoes on a rack to cool.
• For the friendsgiving board: In a small serving bowl, combine the apricot jam and Dijon mustard. Add some plain Dijon mustard to a second small bowl for serving.
• Place a cornucopia basket on the corner of a large rectangular cutting board. Put the baguette slices, Cheddar, turkey, Camembert, salami, blue cheese and crackers in and around the cornucopia, allowing them to elegantly drape over the edge onto the board. On one corner of the board, lay the apple slices, sweet potato rounds and plain Dijon mustard with a spreading knife. On the opposite corner of the board, dollop the cranberry sauce. Arrange the walnuts next to the bowl of mustard-infused apricot jam, along with a knife for spreading. Place mini pumpkins and gourds in the empty spaces of the board to fill it with fun and festive flare.

FRUIT CORNUCOPIA

Steps:

• Mix flour, sugar and salt together. Using an electric mixer and paddle, add all the butter and mix on lowest speed until mixture resembles cornmeal.
• Add water in a continuous stream and blend only until the mixture forms a mass. Divide dough into two portions, and wrap and chill for 15 minutes.
• When the dough is chilled, roll each portion into a 12-inch by 14-inch rectangle, about one-quarter-inch thick. Place on a cookie sheet covered with plastic wrap, separating each layer with a sheet of plastic wrap or waxed paper.
• Form a cornucopia shape using aluminum foil: Start with a piece 12 inches by 22 inches and make a cone shape 12 inches long and six inches wide at the open end. Then cut four or five pieces of 24-inch by 12-inch foil. Stuff each piece into the cone-shaped mold until it is solidly filled.
• Place one layer of the pastry on a floured board and cut into 24 to 28 three-eighth-to one-half-inch strips, 14 inches long. Place 22 of the strips on a piece of wax paper on a cookie sheet.
• Using the remaining strips, begin to weave each strip into the strips on the table, creating a tight lattice and leaving no space between the strips. (Eighteen strips by 22 strips makes a 12-inch-by-14-inch woven square.) Chill the woven square until firm, about 15 to 20 minutes.
• Cut the remaining layer of pastry into 24 to 28 strips, three eighths-inch wide.
• Prepare an egg wash with the eggs and heavy cream, and set aside.
• Place aluminum-foil cornucopia diagonally across the woven square, with the open end pointing toward the bottom left hand corner of the woven pastry square and the tip of the cone pointing toward the upper right corner.
• Fold the top left corner of the woven pastry square over the aluminum cone and toward the bottom right corner.Continue to roll toward the bottom right corner, tucking in the ends of the pastry as you go.
• Let the covered foil cone rest on the edge of the pastry sealing it, it should be completely covered.Tuck any loose ends at the tip end of the cornucopia underneath it. Moisten fingers with water to help seal the ends into the woven body.To finish the open end, fold the loose ends back on top of the cornucopia and crimp the edge. Chill until firm, one-half hour or more.
• Preheat oven to 375 degrees.
• Use a narrow brush to paint the egg and cream glaze on the cornucopia. Bake till golden brown, about 20 minutes.
• Let the cornucopia stand until completely cool. Pull out each piece of aluminum foil from inside the foil mold. When the mold is empty, pull the foil mold away from the pastry and gently collapse the mold inside the cornucopia. Slowly work it out of the pastry.
• To serve, fill with summer fruit - red raspberries, yellow raspberries, strawberries, blueberries.

CRANBERRY CORNUCOPIA SANGRIA

Steps:

• Quarter the orange with the peel on, then cut each quarter into 3 chunks. Core the apples and cut into 1/2-inch chunks. Coarsely chop the cranberries in a food processor or by hand.
• Place the chopped cranberries and the orange chunks into a 3-quart or larger pitcher. Add the orange liqueur and muddle the fruit in the triple sec with a cocktail muddler or a wooden spoon to release the juices. Add the apples and mix to blend with other fruit. Cover and macerate the fruit for at least 2 hours, and up to 24 hours.
• Just before serving, add the chilled wine and the sparkling cider. Stir to mix. Serve in glasses of your choice, making sure to get some fruit into every serving.

CRANBERRY CORNUCOPIA

Steps:

• Bring the water to a boil in a big saucepan; remove from heat, add in the tea bags, and cover; steep for 5 minutes.
• Remove the tea bags and add the brown sugar, cranberry juice, star anise, and orange zest.
• Bring mixture to a boil over med-high heat.
• Decrease heat and simmer for 10 minutes.
• Add in orange juice and rum; stir until warm.
• Remove from heat and strain, reserving the star anise.
• Ladle into mugs; garnish with star anise and lemon slices; serve.