25 Nov Fri 2011
My most unique Thanksgiving
Two different Turkeys, Two different dressings, Two different versions of Deviled eggs, Three different ways to eat Pumpkin, Eight desserts, and one Bread Cornucopia.
Heavenly salad,Cranberry relish, Mash Potatoes and Gravy, Corn, Dinner rolls and my version of a Green Bean casserole {Fresh garden Green beans, Diced baking potatoes, Sauteed White onions in Bacon, Diced Roma Tomatoes. diced fresh yellow Bell peppers all seasoned with Chicken base and Black pepper} were all present in the buffet line
I was aware that originally the event included 8 family members and suddenly one afternoon this past week it grew to 21. Neither family Chef decided to back down. As a result we had a Butterball turkey and a highly seasoned special diet Turkey for folks with diabetes and Diverticulitis. The difference between the dressings was one had ground sausage and one did not. One version of Deviled Eggs had Pickle relish and Cayenne pepper added to the egg yolks. The other had only the mayo and lemon juice mixed in the egg yolk.
The Eight desserts consisted of Brownies, 3 Cheese cakes, Tiramisu, 2 Pumpkin Pies and Cookies. As we were leaving I heard it mentioned that an Apple Pie never made it to the dessert table. Two different versions of Pumpkin pies were offered, I had the one with whip cream mixed into the pie filling before it was put into the crust. And the third way to eat Pumpkin was as a dip with the fresh garden veggies and fruit pouring from the Bread cornucopia.
How does one make a Bread Cornucopia
Ingredients
- 3 (11 ounce) containers refrigerated soft bread stick dough
- 1 egg
- 1 tablespoon water
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
- Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches 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.
- Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping 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 at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces 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.)
The garden bounty consisted of Grapes, Apples, Carrots, Celery, Broccoli, Cherry tomatoes to name a few.