Wednesday, November 23, 2011
½ tsp. salt (if using unsalted butter)
2c. chopped almonds, divided
10oz. chocolate chips
Set Flexipat or Silpat on PBS, then on a cooling rack. Melt butter in heavy pan on medium-
high heat. Add water, sugar, and salt. Cook until bubbly. Add 1c. almonds. Cook and stir
to hard crack stage (300ºF), about 20 minutes. Remove from heat, pour into Flexipat.
Cool 3-4 minutes, sprinkle with half of the chocolate chips, spread when melted. Top
with almonds. Turn out onto Roulpat, chocolate side down. Top with more chocolate, then
almonds. Cool completely or place in fridge for a few minutes. Break into pieces. Enjoy!
Monday, November 21, 2011
For Minnesota Residents . . .
Demarle at Home Senior Manager, Lori Brown recently instructed us on how to make a cornucopia out of bread dough. We would like to share the video we put together and the recipe instructions to make this beautiful holiday decoration.
We would like to thank Lori for sharing this with us. The recipe instructions are shown below.
3 Loaves of White or Wheat frozen Bread Dough
1 egg for egg wash
Dried berries (optional)
Medium Silpat® (SP420295)
Large Perforated Baking Sheet (MA500380)
Large Silpat® (SP485365)
3 rubber bands
Kitchen Scissors (TA000115)
Pastry Brush (TA000113)
A Medium or Large Silpat® may be used for the cornucopia cone depending on the size you desire. This recipe is written using the Large Silpat® for the cone as is shown in the video. A Large Perforated Baking Sheet is needed to support the length of the cornucopia both medium and large.
Preparation Instructions - Place the 3 loaves of frozen bread on your Silpat® or Roul'Pat®. Cover with a damp linen or towel and thaw for 4-8 hours.
Preheat oven to 350 degrees F. Place Medium Silpat® on Large Perforated Baking Sheet and set aside.
Make Foil Cone - Tear off a 30x18 inch sheet of aluminum foil. Fold it in half - 18x15 inches. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (cornucopia opening). Stuff cone with additional crumpled foil until form is rigid. Using additional piece of foil, form and attach tail of cone. Roll Large Silpat® around foil cone leaving the tail outside Silpat®. Secure with 3 rubber bands.
Cut each thawed bread loaf into three sections lengthwise, one loaf at a time, making two cuts on each loaf. Pick up one piece and hold each end, now slowly turn like a jump rope to elongate into strips. Begin wrapping the thinnest dough roll around lower part of cone. Continue spiral wrapping cone, tucking ends into the row below it. Save the tail for last. Use the last three rolls from the third loaf to make a braid that will adorn the cornucopia top. Simply pinch the three rolls together at the top and braid. Place the completed braid on the outside edge of the cornucopia opening. Brush entire cornucopia with the egg wash using Pastry Brush.
Optional Decorations - with leftover dough pieces, you can cut leaves and roll tiny berries to place on the braided top. You can also add dried berries to give color to cornucopia.
Bake for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with a Silpat®.) Do not let the tail burn.
Remove from oven and let cool completely. Gently pull foil from cornucopia, then carefully remove the Silpat®. Let cornucopia dry for at least 2 days before filling with bread rolls, flowers, fruits, foliage, or veggies.
Wrap with clear wrap and big bow for your fall hostess gift! If you let this dry completely you can use this for years to come, or freeze. When you are done enjoying your centerpiece, pass along to your birds! They will truly be Thankful.