Edible Festive Wreath Recipes

HOLIDAY BERRY MERINGUE WREATH

Holiday Berry Meringue Wreath image

This edible wreath is almost too pretty to eat (but seriously, you should dive in -- it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

8 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 teaspoon fine salt
3 1/2 cups confectioners' sugar
One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen
1/3 cup granulated sugar, plus more to taste
Juice of 1/2 lemon
4 cups fresh raspberries
1/2 cup pomegranate seeds
Leaves from 1 bunch fresh mint
1 cup heavy cream

Steps:

Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.

Nutrition Facts : Calories 335, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 32 milligrams, Sodium 171 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 4 grams, Sugar 52 grams

CHRISTMAS WREATHS

Christmas Wreaths image

Provided by Rose Levy Beranbaum

Categories Candy Cookies Dessert Christmas Kid-Friendly Winter Edible Gift Christmas Eve Marshmallow Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 1 1/2 dozen 2-inch wreaths

Number Of Ingredients 7

Ingredients

1/2 cup (4 ounces) unsalted butter
30 (7.25 ounces) large marshmallows
1 1/2 teaspoons green liquid food coloring
1 teaspoon pure vanilla extract
4 cups (5 ounces) cornflakes
2 tablespoons (1 ounce) cinnamon red-hots (candied)
Equipment: flat counter or cookie sheet, lined with wax paper, sprayed with nonstick vegetable cooking spray or lightly greased or buttered; 2 small spoons sprayed with nonstick vegetable cooking spray or lightly greased or buttered.

Steps:

Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.
Melt the butter over low heat.
Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots.
When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.

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