Edible Wreaths

Who says holiday wreaths are meant only to be admired? Like a gingerbread house, isn’t it more fun when you can eat it too?

Well this year we created three edible wreaths that are both pleasing to the eye and satisfying to eat. These wreaths are inexpensive and easy to make, and they also look great as centerpieces for the holiday feast.

Rosemary, Asiago and Tomato Wreath Bread

Wreath Bread

This is a fun bread to make and to eat! It will have everyone talking and digging in. Pull off a chunk and dip it in some olive oil and balsamic vinegar. Yum!

What you need
  • 4 Teaspoons of yeast
  • 3 Tablespoons unpacked brown sugar
  • 2 Cups of hot water
  • 1 tsp. granulated garlic
  • 3 tsp. salt
  • 1 cup whole wheat flour
  • 4 cup white flour
  • ¾ cup grated asiago cheese

Mix the yeast, brown sugar, and hot water together. Let sit until a ¼ inch of foam forms, and add 2 teaspoons of roughly chopped rosemary.

Mix together on low for 5-7 minutes.

Place dough in oiled bowl and cover with plastic wrap. Place in warm area (on top of the fridge works) to proof for one hour.

Divide dough ball into three equal parts. Roll each section into 1 inch thick even ropes, approximately 3 feet long.

Braid and bring ends together. Transfer to baking sheet or pizza stone.

Brush top with olive oil to avoid cracking and loosely cover with plastic wrap. Re-proof for another hour.

Remove plastic wrap and preheat oven to 350 degrees. Brush with egg wash (1 egg white beaten along with 1 tablespoon of water). Place sliced grape tomatoes on top of braided dough. Bake for 30 to 40 minutes or until golden brown.

Top with fresh sprigs of rosemary to resemble a wreath. Serve with marinara, olive oil, balsamic vinegar and/or parmesan for dipping.

[Source ]


Holiday Antipasto Wreath

Holiday Antipasto Wreath

This is probably the simplest way to make antipasto look festive and gorgeous.

What you need:
  • Two bunches of fresh rosemary
  • Mixed red and green olives (Bella di Cerignola work well for this recipe)
  • Mini Mozzarella or Bocconcini
  • Olive Oil
  • Rock Salt

Break up the rosemary and arrange it on a plate to look like a wreath

Arrange olives and cheese to look like ornaments

Drizzle with olive oil and a pinch of rock salt.

Serve and enjoy!



Gingerbread Man Wreath

gingerbread wreath

What you need:
  • 3 Cups all-purpose flour, plus more for work surface
  • ½ Teaspoon baking soda
  • ¼ Teaspoon baking powder
  • ½ Cup (1 stick) unsalted butter, softened
  • ½ Cup packed dark-brown sugar
  • 2 Teaspoons ground ginger
  • 1 Teaspoon ground cinnamon
  • ¾ Teaspoon ground cloves
  • ½ Teaspoon freshly ground pepper
  • ¾ Teaspoon salt
  • 1 Large egg
  • ½ Cup dark unsulfured molasses
  • Sanding sugar, for sprinkling

Sift together flour, baking soda, and baking powder in a large bowl and set aside. Put butter and brown sugar into an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then egg and molasses.

Reduce speed to low. Add flour mixture; mix combined, but not too much. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate until firm (at least 1 hour).

Line a 16 by 14 inch baking sheet with parchment paper. Using a plate or cake pan as a template, draw an 8 to 9 inch circle on the parchment. Set aside.

Remove one piece of dough from refrigerator, and let stand at room temperature until slightly softened (about 5 to 10 minutes). Roll out dough on a piece of lightly floured parchment to a ¼ inch thickness.

Preheat oven to 350 degrees. Working quickly, cut into gingerbread-men shapes with a 3-inch cutter. You will need about 18 in all. If your dough becomes too soft, freeze for 5 to 10 minutes. Transfer cookies to baking sheet.

Freeze until firm (about 15 minutes).

Arrange gingerbread men around circle, centering on the line and overlapping slightly. Lightly brush between overlapping hands and feet with a wet pastry brush, and gently press them together. Sprinkle with sanding sugar. Freeze until firm (about 15 minutes).

Bake, rotating halfway through, until crisp and golden around edges (about 13 to 15 minutes). Let cool completely on a sheet or a wire rack. Weave a ribbon through wreath; hang away from heat or moisture. The wreath should last up to 2 months.

It isn’t quite Christmas without a classic holiday recipe from Martha Stewart!
[Recipe Source]

Happy Holidays!

Written By:

Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ...

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