Cornucopia

Cornucopia Vegetarian Recipe with Egg, Sugar Snap Peas, Tomatoes, Carrots, Squash, and Cauliflower

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8-10 |

Vegetarian diet

Introduction

The Cornucopia is a beautiful and festive centerpiece that is perfect for Thanksgiving or any fall gathering. This edible bread cone is filled with an assortment of fresh vegetables, making it not only visually stunning but also delicious and nutritious.

History

The Cornucopia, also known as the Horn of Plenty, is a symbol of abundance and prosperity. It has been used in various cultures and traditions throughout history to represent the harvest and the bounty of the earth. The idea of creating an edible version of the Cornucopia as a centerpiece for special occasions likely originated from this symbolism.

Ingredients

3 cans of soft breadstick dough

1 large egg, beaten with

1 tbsp of water
sugar snap peas
red and yellow cherry tomatoes
baby carrots
baby squash
cauliflower and broccoli florets

How to prepare

Preheat the oven to 350°F (177°C).
Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
Tear off a sheet of heavy-duty aluminum foil measuring 30"x 18".
Fold the foil in half to measure 18"x 15".
Roll the foil diagonally to form a hollow cone, approximately 18" long with a diameter of 5" at the widest end (cornucopia opening).
Fasten the end of the cone with clear tape.
Stuff the cone with crumpled regular foil until it becomes rigid.
Bend the tail of the cone up and then down at the end.
Spray the outside of the cone with non-stick cooking spray.
Place the cone on the prepared cookie sheet.
Open and unroll the first can of breadstick dough on a work surface.
Separate the breadsticks.
Begin by wrapping one breadstick around the tip of the cone.
Brush the end of the next breadstick with glaze and press it to attach it to the end of the first breadstick.
Continue spiral-wrapping the cone, slightly overlapping the dough, until there are 3 breadsticks left.
Pinch one end of the 3 breadsticks together, then braid them.
Brush the bread around the opening of the cornucopia with glaze.
Gently press on the braid.
Brush the entire cornucopia with glaze.
Bake for 45 minutes in the preheated oven or until the bread is a rich brown.
If certain parts start to darken too much, cover them with pieces of foil.
Remove from the oven and let cool completely on the cookie sheet placed on a wire rack.
Carefully remove the foil when the cornucopia is cool.
If freezing, leave the foil in the bread for support and remove it when thawed.
Place the cornucopia with the assorted raw vegetables directly on the table and let them spill out of the opening.
To prevent this centerpiece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel.
If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.

Variations

Add different vegetables or fruits to the filling for a unique twist.
Incorporate herbs or spices into the breadstick dough for added flavor.
Fill the Cornucopia with a mixture of grains, legumes, and nuts for a heartier dish.

Cooking Tips & Tricks

Make sure to thoroughly spray the cone with non-stick cooking spray to prevent the bread from sticking.

- Be gentle when removing the foil from the baked cornucopia to avoid damaging the shape.

- If freezing the cornucopia, leave the foil in the bread for support and remove it when thawed.

- To preserve the cornucopia for future use, consider spraying it with shellac or clear enamel to prevent it from absorbing moisture.

Serving Suggestions

Serve the Cornucopia as a centerpiece on a festive table, surrounded by additional vegetables or dips for dipping. Pair it with a variety of side dishes and main courses for a complete meal.

Cooking Techniques

The key cooking technique for the Cornucopia is shaping and baking the breadstick dough into a cone. Be sure to follow the instructions carefully to achieve the desired shape and texture.

Ingredient Substitutions

Use homemade bread dough instead of store-bought breadstick dough.

- Substitute different vegetables based on personal preferences or seasonal availability.

- Replace the egg wash with a plant-based alternative for a vegan version of the recipe.

Make Ahead Tips

The Cornucopia can be prepared in advance and stored in an airtight container at room temperature for up to 1-2 days. Fill it with fresh vegetables just before serving to maintain their crispness.

Presentation Ideas

Arrange the Cornucopia on a decorative platter or serving tray, surrounded by a variety of colorful vegetables and herbs. Garnish with edible flowers or herbs for an elegant touch.

Pairing Recommendations

Pair the Cornucopia with a variety of side dishes such as roasted meats, salads, or soups. Serve it alongside a selection of cheeses, crackers, and spreads for a complete meal.

Storage and Reheating Instructions

Store any leftover Cornucopia in an airtight container in the refrigerator for up to 2-3 days. To reheat, place it in a preheated oven at 350°F (177°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

The calorie content of the Cornucopia will vary depending on the size of the serving and the specific ingredients used. On average, a serving of the Cornucopia may contain around 200-300 calories.

Carbohydrates

The Cornucopia is a carbohydrate-rich dish due to the breadstick dough used to create the cone. Carbohydrates are an important source of energy for the body and can be found in various forms in the vegetables as well.

Fats

The Cornucopia is a low-fat dish as it primarily consists of vegetables and breadstick dough, which is typically low in fat. Adding a small amount of egg wash for glazing the bread may increase the fat content slightly.

Proteins

While the Cornucopia is not a significant source of protein, the vegetables included in the filling may provide some protein content. Consider adding protein-rich ingredients such as nuts or seeds to enhance the nutritional profile.

Vitamins and minerals

The Cornucopia is a great source of vitamins and minerals, thanks to the variety of colorful vegetables used in the filling. Vegetables like sugar snap peas, cherry tomatoes, carrots, squash, and broccoli provide essential nutrients such as vitamin C, vitamin A, potassium, and fiber.

Alergens

The Cornucopia contains wheat in the form of breadstick dough, which may be a potential allergen for individuals with gluten sensitivities or celiac disease. Be sure to check for any other allergens in the ingredients used.

Summary

Overall, the Cornucopia is a nutritious and visually appealing dish that provides a good balance of carbohydrates, vitamins, and minerals. It can be a great addition to a holiday table or special occasion meal.

Summary

The Cornucopia is a festive and delicious centerpiece that is sure to impress your guests. With a combination of breadstick dough and fresh vegetables, this dish is not only visually stunning but also nutritious and flavorful. Enjoy creating this edible masterpiece for your next special occasion!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a beautiful summer day, and I was visiting my friend Sarah’s house for a backyard barbecue. As soon as I walked into her kitchen, the aroma of sweet corn and savory herbs filled the air. My mouth watered as I caught sight of a golden-brown bread loaf filled with a colorful medley of vegetables spilling out from the top. Sarah called it “Cornucopia,” and it was like nothing I had ever seen before.

I begged Sarah for the recipe, and she happily obliged. She explained that Cornucopia was a family recipe passed down from her great-grandmother, who had learned it from a dear friend many years ago. The recipe was a labor of love, requiring a delicate touch and a careful eye for detail. I was intrigued and eager to try my hand at making it myself.

As I gathered the ingredients and prepared to make my first Cornucopia, memories of my own grandmother flooded back to me. She was a master in the kitchen, known far and wide for her delicious dishes and generous spirit. I had learned so much from her over the years, and I could only hope to do justice to her legacy with this new recipe.

I began by mixing together flour, salt, and yeast to create a soft dough. As I kneaded the dough, I felt a sense of calm wash over me, like I was connecting with my grandmother in a way I hadn’t in years. I let the dough rise, then rolled it out into a large rectangle and spread it with a generous layer of melted butter.

Next came the vegetables – a rainbow of colors and flavors that would bring the Cornucopia to life. I chopped tomatoes, bell peppers, onions, and zucchini, then sautéed them in a fragrant blend of garlic, basil, and oregano. The kitchen filled with the delicious smell of roasting vegetables, and I knew I was on the right track.

I carefully spooned the vegetable mixture onto the center of the dough, then folded the sides over to create a beautiful braided loaf. I brushed the top with more melted butter and sprinkled it with Parmesan cheese before popping it into the oven to bake.

As the Cornucopia baked, the scent of warm bread and roasted vegetables filled my kitchen. I watched through the oven door, my heart swelling with pride as the loaf turned a perfect golden brown. When I finally pulled it out and sliced into it, the vegetables tumbled out in a glorious cascade of colors and textures. I couldn’t wait to taste it.

The first bite was like a revelation. The flavors melded together in perfect harmony, the sweet corn balancing the savory herbs and tangy cheese. It was a dish that spoke of tradition and love, of family and friendship. I knew then that Cornucopia would become a staple in my own recipe collection, a dish to share with loved ones for years to come.

I brought the Cornucopia to Sarah’s next barbecue, where it was met with rave reviews. Everyone wanted the recipe, and I was happy to share it with them. As I watched my friends and family enjoy the dish, I couldn’t help but feel a swell of gratitude for all the wonderful recipes and memories I had gathered over the years.

In the end, Cornucopia was more than just a recipe – it was a symbol of my love for cooking and my appreciation for the people who had shared their knowledge with me. It was a reminder of the power of food to bring people together, to create lasting connections and cherished memories. And as I sat back with a satisfied smile, I knew that my grandmother would be proud.