When my parents were here for my niece's birthday party a few weeks back, we were the recipients of a butternut squash from their garden and a package of fresh cranberries (not from their garden, but from Wisconsin). The squash was put to good use almost immediately in a co-starring role with an acorn squash in the hit Velvety Squash Soup.
But the cranberries? What to do, what to do. . .Bob took the reins and started some allrecipes.com searching. He combined his expertise at making bread with our desire for a dessert that night without having to make us go to the store.
He started by chopping up the berries to create the filling. Ode to a food processor. . The filling also contained 1/2 cup sugar. The recipe called for orange peel of which we were fresh out. He boiled the sugar and berries over medium heat and then simmered until thick.
After mixing the dough, chilling it for a bit and rolling it out, he added the berry mixture to the middle.
He folded the dough into thirds, pressed the edges shut and then cut into 1 inch strips. Then he twisted each strip to form wreaths. We covered these for awhile to give them another chance to rise before sticking them in the oven.
In not too much time at all - 15 minutes at 400 degrees - we had our dessert! Voila - Cranberry Wreaths!
If you couldn't tell, I was making the squash soup at the same time Bob was making the wreaths. Hence my soup picture's background of a floured counter surface! What can I say, we only have a few areas with good lighting in our place for foodie photos.
What holiday recipes are you tackling this month?