Description
The cornucopia is a traditional symbol of Thanksgiving, and is often used as a sort of décor for the holiday, but have you ever made an edible cornucopia? Now you can with this tantalizing cornucopia charcuterie board.
Ingredients
Scale
For the cornucopia
- 1 pound of puff pastry
- 1 egg
For the board
- 2 oz light salami
- 2 oz dark salami
- 8–10 mozzarella pearls
- 4 oz. sliced cheese (gouda, provolone, Swiss)
- 2 oz. Edam cheese
- 1 red apple
- 3 plums
- 1 large peach
- 1 bunch of dark grapes
- 1 bunch of light grapes
- 1 cup of cookie dough
- 3 chocolate coins
- 2 figs
- 1/3 cup almonds
Instructions
- First, prepare a crumpled foil mold in the shape of a cone 3.5 inches in diameter and 10 inches long. Curl the “tail” so that you get a realistic horn. Oil the mold to allow for easy removal of the bread later.
- Cut the puff pastry into strips. It should be rolled out to 1/4 inch thickness. Using one strip at a time, wrap it around the mold starting at the narrow end. Continue wrapping the strip, shifting toward the wide end. Make sure they slightly overlap.
- Weave a braid with three strips to make a border for the wide end. Make sure you have enough of the crumpled foil at the top so it can be easily removed.
- You can cut fall leaves from the scraps and bake them. Brush all sides of the horn with egg yolk and bake in the oven until golden at 365°F. After baking, wait until it’s cool to remove the foil.
- Dice the hard Edam cheese into bite-sized pieces.
- Remove the cores from the fruit and cut them into slices. Pay special attention to the apples. After slicing, splash them generously with lemon juice to prevent darkening.
- Place apples, plums and grapes in the horn. On the edge, arrange the cookies, salami. On both sides arrange bunches of grapes, puff leaves and chocolate coins. Arrange the rest of the components – cheese, nuts and fruit in random order.