Harvest Vegetable Cornucopia
Celebrate Thanksgiving with a stunning Harvest Vegetable Cornucopia, made from golden, spiral-wrapped breadsticks. This decorative centerpiece not only embodies the spirit of the harvest season, but also serves as an edible vessel for an assortment of colorful, crunchy vegetables. With its crispy exterior and tender interior, this cornucopia is perfect for sharing at any festive gathering. It’s a great way to combine creativity and flavor, making it both a showstopper and a delicious addition to your holiday table. Guests will surely be impressed when they see this beautiful centerpiece filled with fresh, vibrant vegetables, making your Thanksgiving feast unforgettable.
1
Servings
N/A
Calories
9
Ingredients
Ingredients
Refrigerated breadstick dough
3 (containers)
Large egg
1 (beaten with 1 tablespoon water)
Sugar snap pea
to taste (fresh)
Cherry tomatoes
to taste (fresh)
Yellow cherry tomato
to taste (fresh)
Baby carrots
to taste (fresh)
Baby squash
to taste (fresh)
Cauliflower
to taste (fresh, cut into florets)
Broccoli florets
to taste (fresh)
Instructions
1
Preheat your oven to 350 degrees F.
2
Lightly spray a large cookie sheet (at least 17"x14") with non-stick cooking spray.
3
Tear off a 30"x18" sheet of heavy-duty aluminum foil and fold it in half to create an 18"x15" sheet.
4
Roll the foil diagonally to form a hollow cone, approximately 18" long with a 5" diameter at the widest end (this will be the opening of your cornucopia).
5
Secure the end with clear tape, stuff the cone with crumpled regular foil to maintain its shape, and bend the tail of the cone up and down at the end.
6
Spray the outside of the cone with non-stick cooking spray and place it on the prepared cookie sheet.
7
Open the first container of breadstick dough and separate the breadsticks.
8
Starting at the tip of the cone, begin wrapping one breadstick around the cone, overlapping slightly. Brush the end of the next breadstick with the egg wash (beaten egg and water mixture) and press it to the first breadstick to secure it.
9
Continue wrapping the breadsticks until only three remain. Pinch the ends of these three together and braid them for a decorative finish.
10
Brush the base of the cornucopia with the egg wash, and gently press the braid into place.
11
Once completed, brush the entire cornucopia with the egg wash for a golden brown finish.
12
Bake in the preheated oven for about 45 minutes, or until the bread is a rich golden brown. If any parts start to darken too much, cover them with small pieces of foil.
13
Remove from the oven and let it cool completely on the cookie sheet placed on a wire rack.
14
Once cool, carefully remove the foil from inside the cornucopia. If you wish to freeze the cornucopia, leave the foil inside for support and remove it once thawed.
15
Fill the cornucopia with a variety of fresh raw vegetables, allowing them to spill out of the opening for a beautiful presentation.
16
For preservation, you can spray the baked cornucopia with shellac or clear enamel to prevent moisture absorption. Note that this will render it inedible, but it can be reused as a decoration.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Harvest Vegetable Cornucopia?
It is a decorative Thanksgiving centerpiece made from spiral-wrapped breadsticks and filled with fresh, vibrant vegetables.
What is the main structure of the cornucopia made from?
The structure is created using refrigerated breadstick dough wrapped around a foil mold.
What oven temperature is required for this recipe?
The oven should be preheated to 350 degrees F.
How many containers of breadstick dough are needed?
You will need three containers of refrigerated breadstick dough.
What size aluminum foil sheet is used to create the mold?
You start with a 30 inch by 18 inch sheet of heavy-duty foil, folded in half to 18 by 15 inches.
How long should the foil cone be?
The foil cone should be approximately 18 inches long.
What should the diameter of the cornucopia opening be?
The opening at the widest end should have a 5 inch diameter.
How do I keep the foil cone from losing its shape?
Stuff the hollow cone with crumpled regular aluminum foil to maintain its structure.
How do I prevent the dough from sticking to the foil?
Spray the outside of the foil cone with non-stick cooking spray before wrapping the dough.
How do I attach two pieces of breadstick dough together?
Brush the end of the breadstick with egg wash and press it to the next piece to secure it.
What is the egg wash made of?
The egg wash consists of one large egg beaten with one tablespoon of water.
How do I make the decorative trim for the cornucopia?
Braid three breadsticks together and press the braid into the base/opening of the cornucopia.
How long does the cornucopia need to bake?
It needs to bake for about 45 minutes or until it is a rich golden brown.
What should I do if the bread starts to darken too quickly?
Cover those specific parts with small pieces of foil to prevent over-browning.
How should I cool the baked cornucopia?
Let it cool completely on the cookie sheet placed on a wire rack.
When is the best time to remove the foil mold?
Carefully remove the foil only once the cornucopia has cooled completely.
Can I freeze the cornucopia for later use?
Yes, you can freeze it, but leave the foil inside for support and only remove it once the bread is thawed.
What types of vegetables are recommended for the filling?
Recommended vegetables include sugar snap peas, cherry tomatoes, baby carrots, baby squash, cauliflower, and broccoli.
Can I make this cornucopia a permanent decoration?
Yes, you can spray the baked cornucopia with shellac or clear enamel to preserve it, though it will no longer be edible.
How do I present the vegetables?
Fill the cornucopia with the vegetables and allow them to spill out of the opening for a beautiful effect.
What size cookie sheet is required?
You need a large cookie sheet that is at least 17 inches by 14 inches.
Is the cornucopia edible?
Yes, it is edible unless you choose to preserve it with shellac or enamel.
How do I secure the end of the foil cone?
Secure the end of the foil cone with clear tape during assembly.
Do I need to prepare the cauliflower?
Yes, the cauliflower should be fresh and cut into small florets.
Where do I start wrapping the breadstick dough?
Start wrapping at the tip (the narrow end) of the cone.
What is the final appearance of the cornucopia?
It should be a rich golden brown with a shiny finish from the egg wash.
Are the vegetables in this recipe cooked?
No, the recipe suggests using fresh, raw vegetables for the filling.
How many servings does this recipe make?
The recipe is listed as providing one large centerpiece serving.
How do I finish the tip of the cornucopia?
Bend the tail of the foil cone up and down slightly at the end before wrapping to give it a natural horn shape.
Is this a good recipe for Thanksgiving?
Yes, it is specifically designed as a stunning and edible centerpiece for Thanksgiving celebrations.