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.
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain