Frozen "Holly" Wreath Recipe
Frozen "holly" Wreath was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. The most essential ingredient in Frozen "holly" Wreath is always Fruits. The Frozen "holly" Wreath can be considered the gem of the Canadian cuisine. Do try out this Frozen "holly" Wreath recipe. I am eager to know if you like it.
Summary
Main IngredientFruits
Ingredients
Water, boiled and cooled
Fresh or frozen cranberries
1 bunch fresh mint sprigs
2 lemons
Directions
In 10 inch (25 cm) ring mould, freeze 1/4 inch (5 mm) water until solid.
Pour 1/8 inch (3 mm) water over top; arrange 8 clusters of 3 cranberries each around inner edge of mould and freeze until solid.
Repeat with second 1/8 inch (3 mm) layer of water and berries around outer edge of mould; freeze.
Repeat water layer; arrange tiny clusters of mint and single mint leaves face down among cranberry clusters to look like holly.
Freeze.
Using citrus stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin slices.
Pour 1/8 inch (3 mm) water into mould; arrange overlapping lemon slices all around mould, bringing slices up slightly against outer edge.
Freeze.
Repeat water layer; arrange solid ring of cranberries against inside edge of mould.
Tuck in mint leaves, face down; freeze.
Repeat, pouring in water; arrange ring of cranberries against outer edge of mould and freeze.
If necessary, pour in water to top of mould; freeze. (Ring can be stored in freezer for up to 3 days.)
To unmould, dip ring into cold water for 30 seconds; invert onto plate and unmould.
Slide into punch, rounded side up.
Pour 1/8 inch (3 mm) water over top; arrange 8 clusters of 3 cranberries each around inner edge of mould and freeze until solid.
Repeat with second 1/8 inch (3 mm) layer of water and berries around outer edge of mould; freeze.
Repeat water layer; arrange tiny clusters of mint and single mint leaves face down among cranberry clusters to look like holly.
Freeze.
Using citrus stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin slices.
Pour 1/8 inch (3 mm) water into mould; arrange overlapping lemon slices all around mould, bringing slices up slightly against outer edge.
Freeze.
Repeat water layer; arrange solid ring of cranberries against inside edge of mould.
Tuck in mint leaves, face down; freeze.
Repeat, pouring in water; arrange ring of cranberries against outer edge of mould and freeze.
If necessary, pour in water to top of mould; freeze. (Ring can be stored in freezer for up to 3 days.)
To unmould, dip ring into cold water for 30 seconds; invert onto plate and unmould.
Slide into punch, rounded side up.
