Fruity Ice Wreath Recipes

BRAIDED FRUIT WREATH

Steps:

• In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, lemon rind, eggs, salt, mace, and 2 cups flour. Beat vigorously for 2 minutes.
• Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
• Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough out onto a lightly oiled work surface and divide in half. Using a rolling pin, roll half of the dough into a 22 by 9-inch rectangle. Cover and let rest 5 minutes on the work surface.
• Cut the dough into three 22-inch long strips.
• Mix the nuts and candied fruit. Fill the center of each strip with 1/2 cup of the nut and fruit mixture. Bring edges together and pinch to seal forming three 22-inch-long strands.
• Lay the strands side-by-side on a parchment-lined baking sheet. Turn the baking sheet so the strands are facing lengthwise away from you. Starting in the center of the strands, place the right strand over the middle strand (the right strand has now become the middle strand), then the left strand over the middle, the right over the middle, left over the middle, etc. Continue this process until the strands are too short to braid. Do not pinch the end together.
• To braid the other end of the loaf, turn the baking sheet around so that the unbraided portion is facing you. Place the middle strand over the right strand, then middle strand over the left, middle over the right, middle over the left, etc., until the ends are too short to braid. Join the ends of the braid to form a wreath, and pinch to seal. Repeat with the other half of the dough. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees.
• Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
• Immediately remove bread from baking sheet and cool on a rack for 20 minutes.
• Combine powdered sugar and cream. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of each wreath.

ICE RING WREATH

Steps:

• Pour 1 cup of distilled water into a 4-1/2-cup ring mold lightly coated with cooking spray. Peel limes, keeping peel in large pieces. Using miniature tree cookies cutters, cut trees from the peel. Place shapes upside down in top of right mold. Save lime pulp for another use. Place cranberries between tree shapes. Rearrange if necessary before freezing. Freeze until solid., Gently add remaining water; freeze. To use, wrap bottom of solidly frozen mold in warm towel until loosened or dip mold in pan of warm water. Float ice ring, fruit side up, in cold punch.

FRUITY ICE WREATH

Steps:

• Overlap oranges, lemons, cranberries, and rosemary sprigs in a 10-inch Bundt pan; add 3 cups water and cranberry-juice cocktail. Freeze overnight. To unmold wreath, dip pan in a bowl of hot water until edges just start to melt. (Don't let the water come up over the top.) Remove and turn out onto a plate.

SWEET LIBERTY FRUIT WREATH

Steps:

• Wreath: Place Styrofoam wreath on the platter. Line top of wreath with leaves, overlapping to cover entire top and securing with picks., Trim a thin slice from top and bottom of marshmallows to create two sticky surfaces. Arrange in five groups of three each around wreath, placing a sticky side down against leaves to hold marshmallows in place. Press a few blueberries on sticky top surface of each marshmallow., Arrange strawberries, stem side down, around wreath until wreath is full. To attach strawberries, poke a pick into wreath, then push berry down on top of pick., Sprinkle additional blueberries over the entire wreath to fill in large gaps., Spoon fruit dip (recipe follows) into a small serving bowl, making sure bowl fits into center of wreath first. , If desired, cut additional strawberries into star shapes with cookie cutter to garnish dip. Serve immediately, or place damp paper towels over fruit and wreath and cover the entire platter with plastic wrap. Store in the refrigerator up to 4 hours., Dip: In a bowl, combine all ingredients: beat until well blended and smooth.

HOLIDAY FRUIT PUNCH WITH ORANGE SLICE WREATH

Steps:

• In punch bowl, stir together punch, orange concentrate and water.
• Unmold ice wreath by dipping in warm water to loosen.
• Add to punch, orange side. Garnish wreath with cherries.
• If desired, add 1 to 2 cups vodka to punch.
• Orange Slice Wreath: Pour 3 cups water into 5 1/2-cup ring mold.
• Freeze 1 hour or until top is solid.
• Slice 1 large orange, then cut slices in half and arrange petal fashion in 2 layers on ice around ring.
• Pour 1 cup water over oranges and freeze solid.

CHOCOLATE-DIPPED FRUIT WREATH

Steps:

• Line a cookie sheet with wax paper.
• Wash and dry fruit. Slice star fruit.
• Heat chocolate ships and shortening in a small pot over low heat, stirring often until smooth. Remove from heat.
• Dip HALF of each fruit piece in chocolate. Place on waxed paper. Refrigerate 30 minutes.
• Arrange fruit on a serving plate in the shape of a wreath. Garnish with fresh rosemary and/or fresh mint leaves by inserting sprigs into the "wreath" then top with an orange peel bow.
• Orange Peel Bow: Using a channel knife, cut a long strip of orange peel. Roll or sprinkle with sugar the arrange into a bow on top of the wreath.

FRUITCAKE CUPCAKE HOLIDAY WREATH RECIPE BY TASTY

Steps:

• Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
• Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
• Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
• Preheat the oven to 350°F (180°C).
• Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
• Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
• Add the eggs, 1 at a time, and beat until well combined.
• Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
• Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
• Grease 2 12-cup muffin tins with nonstick spray.
• Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
• Bake for 20 minutes, or until golden brown. Let cool before icing.
• Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
• Drizzle the icing over the fruitcakes, then serve.
• Enjoy!