Candy Cornucopia Bowl Food

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.

CHOCOLATE CORNUCOPIA

Steps:

• To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.
• Secure the mold halves together with the bulldog clips.
• Place the tempered chocolate in a measuring cup and pour half of it into the mold. Swirl the chocolate around to make sure all areas are covered and no air bubbles are visible. Pour any excess chocolate back into the measuring cup. Place the mold in the refrigerator, right side up, standing on the bull dog clips as feet, and allow to harden for one minute.
• Repeat and process, and pour the rest of the tempered chocolate back in the mold and swirl it around to coat into an even layer, pouring any excess chocolate back into the measuring cup. Place the mold back in the refrigerator, right side up, until it hardens and looks opaque, about 10 minutes. (Do not leave the mold in the refrigerator longer than 10 minutes or the chocolate will crack.)
• Meanwhile, fill 3 acorn and/or leaf molds with the extra chocolate, smoothing the top with a palette knife. Refrigerate for about 10 minutes to harden.
• Unmold the cornucopia. Using the remaining chocolate (which by now will be thickened) "glue" the acorn and/or leaf molds to the edge of the cornucopia and allow to set for a few minutes. Fill the cornucopia with truffles, chocolate dipped cashews or chocolate dipped fruits.

EASY SUGAR CONE CORNUCOPIAS

Steps:

• Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
• Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
• Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.