This cornucopia is based on a recipe in Jeffrey Hamelman's book, "Bread: A Baker's Book of Techniques and Recipes". I was just going to fill the cornucopia with little buns, but my brilliant sister thought of filling it with "grapes", "carrots", "plums" and "figs" (I still think her figs look like garlic!). When I saw her grapes, of course, I made grapes too as well as a couple of pears.
I wrapped a stainless steel cup (the sort of cup used for making milk shakes) with parchment paper. Initially I was going to use the smaller stainless steel cup propping up the rope but my sister decreed that that was WAY too small for a cornucopia.
We formed two ropes and twisted them together for the outer edge of the basket. For the main body of the cornucopia, we made two lattice pieces, placing one under the cup and draping the other over the cup. We trimmed the edges and pinched the horizontal strands together.
When the cornucopia was partially baked, we pulled it out of the oven to remove the form. We were a little concerned that it might break the basket but the form slipped out very easily. (Isn't parchment paper great?) We then covered the basket with aluminum foil tent and put it back in the oven to continue baking so the inside would get done.
Usually decorative dough is not meant to be eaten but because left-overs can be made into small buns or breadsticks, we decided to eat all of it. Can you believe those carrots?! Aren't they beautiful? (Thank you, B!!) We glazed the fruits and vegetables with milk wash, apricot jam or beet pickle juice. Shaping the fruits was pretty straight-forward.
The little fruits and vegetables were delicious! I particularly liked the tang of the beet pickle juice on the "red grapes". The basket was good too, although perhaps just a little tough. Definitely edible though.
Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread