Recipe and photo By Ellen Easton© - All Rights Reserved.
Check out more of Ellen Easton's
Tea Travels™ articles and recipes.
Learn about the
History of English High Tea and more delicious
Afternoon Tea Recipes.
Marinated Beet and Roasted Walnut Cornucopia
Yields: serves many
Prep time: 20 min
1 cup cooked beets (fresh or canned beets), diced
Seasoned oil and vinegar-based salad dressing, of your choice
1/2 cup toasted walnuts, finely chopped
Cornucopia (see recipe below)
To marinate the beets, place the diced
beets into a re-sealable plastic bag. Add the salad dressing and allow the
beets to marinate for at least 1 hour. Drain off the marinade before using
the beets in the recipe.
To roast walnuts, place the shelled walnuts
on a dry cookie sheet. Place in a pre-heated 350 degree F. oven for 10
minutes. Remove from oven and allow to cool before using. Finely chop the
walnuts before using in the recipe.
In a large bowl, combine the drained beets
and toasted walnuts; set aside until ready to fill each cornucopia.
Puff Pastry or Pie Dough, cut into 2-inch strips*
1/8 cup coarse salt or crystal sugar (your choice depending on if you want a savory or sweet cornucopia)
1/8 cup (2 tablespoons) freshly-grated Parmesan cheese (optional)
* It is perfectly acceptable to use a
store-bought cornucopia shell. However, it is very easy to make your own.
Preheat oven to 400 degrees F. Line a
cookie sheet with parchment paper.
Using aluminum foil, bend into a
cornucopia cone shape of approximately 2-inches long (leave a wide girth at
one end). Either spray or brush the outside of the prepared aluminum foil
with vegetable oil.
Wrap the pie dough or puff pasty strips
around the aluminum cone. Dust all sides of the dough with either the coarse salt or
crystal sugar. Optional: If making a savory shell with the
coarse salt, you may also sprinkle grated parmesan cheese on the outside of
Place each prepared cornucopia cone on the
prepared cookie sheet. Bake until lightly golden brown. Remove from oven and
place on a wire cooling rack to let cool. Once cook, carefully and gently
remove the aluminum foil con from the baked cornucopia dough.
Fill each cornucopia with 1 tablespoon of
the prepared Beet and Roasted Walnut mixture.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
AFTERNOON TEA...TIPS,TERMS and TRADITIONS
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72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
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