Cranberry Cornucopia Food

THANKSGIVING CORNUCOPIA

Steps:

• Preheat oven to 350 degrees F.
• Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
• Tear off a 30"x 18" sheet of heavy duty aluminum foil.
• Fold in 1/2 to 18"x 15".
• Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" 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.
• Open and unroll first can of breadstick dough on work surface.
• Seperate breadsticks.
• Begin by wraping 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 45 minutes in preheated oven or until bread is a rich brown.
• (If parts start to darken too much, cover them with poeces 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.) Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel.
• If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.

BRIE, CRANBERRY AND PROSCIUTTO BITES

Steps:

• Unmold the cranberry sauce from the can, and slice into 1/4-inch-thick rounds. Trim the rounds into 1-inch squares.
• Remove the outer rind from the wheel of Brie, leaving the top and bottom rind intact. Cut across into 3/4-inch-thick slices, then cut the slices into 1-inch pieces.
• Put Brie squares on mini toasts and top with pieces of cranberry sauce, then wrap in prosciutto and secure with decorative toothpicks. Serve at room temperature.

CRANBERRY BRIE BITES

Steps:

• Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the egg with 1 tablespoon of water in a small bowl for an egg wash. Cut the side rind off the Brie, then cut the Brie into 32 even pieces. Set aside.
• Unfold a puff pastry sheet on a lightly floured surface. Roll out into a 13-inch square. Cut into 16 squares. Repeat with the second sheet so you have 32 squares total.
• Top a pastry square with about 1/2 teaspoon cranberry sauce, 1/4 teaspoon walnuts, a piece of Brie and a pinch of thyme.
• Use your finger or a pastry brush to brush the edges of the pastry square with egg wash until lightly coated and tacky. Pinch 2 opposite points together, then pinch the remaining 2 points together so that you have a little package. Repeat with the remaining pastry squares and filling.
• Transfer the pouches to the prepared baking sheets and brush with the remaining egg wash. Bake until puffed and golden brown, 15 to 20 minutes.

HOT CRANBERRY SANGRIA

Steps:

• Heat all ingredients in a saucepan on medium low heat, stirring occasionally, until sugar is dissolved.
• When liquid is hot but not boiling, remove from heat.
• Let sit 5 minutes, then strain through a fine sieve, reserving fruit.
• Pour liquid into mugs or heat resistant glasses, adding reserved fruit for garnish.
• (Filled with fruit and infused with warm spices, this drink is just as comforting served without the red wine).

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.

CRANBERRY SANGRIA

Steps:

• Chill all ingredients.
• Pour juices and wine into punch bowl.
• Float orange slices on top.
• Variations: You may adjust the proportions of juice to wine, depending on the strength and flavor profile of your particular wine.
• This is also good with limes and lemons.
• Ice cubes made of frozen juice are a nice addition, or you can freeze the citrus slices and use them to keep sangria cold.
• This can be halved, doubled, tripled, etc. easily for any size group.

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.