Happy Holiday Cornucopia…filled with Love!

Denise Gianatasio is a Northport 
Village resident and freelance writer. She is a licenced agent at Signature Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
 inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

May your horn flow with plenty of gratitude, with an endless supply of this tasty Italian Cornucopia delight (Cornu~ means horn and copia means plenty). My loving  newlyweds are feeling happily married and ready to take on the Holidays with an abundance of overflowing deliciousness. When at home together and not working in the hospital this Dr. and his bride nurse are quite into entertaining this season, wowing the boots and hats off their Texan guests~Italian style! I am impressed how they are also enjoying the gift of sharing love with culinary delights. This horn of plenty elevates ordinary pizza dough into an elegant and whimsical holiday dish. They certainly received Dishin’with Denise’s*** RAVE reviews! Go ahead and build a better cheese platter, A celebratory one, fill it to the brim with abundant tidings and good cheer~observe the love flowing out.  I am grateful this newly married couple are learning early on that creative ideas in cooking punctuate every festive moment of the season. GO BLOW YOUR HORN!  Sharing their RX: for Holiday Joy (take 1 T at the start of the season) never show up without one arm extended with food to share. Remember that you can’t outgive a giver…but it’s so rewarding to try! I am sending Love and Joy to all for A Wonderful and Blessed Holiday Season, overflowing with love, great food, family, friends and appreciation!  Me? All I want for Christmas…is that spark and speak to your inspiration in the kitchen!   xoxo, Denise

•    Fold a 30×18” sheet of heavy aluminum foil in ½ and roll to make a cone. 
•    Stuff the inside body with crumpled foil to fill until rigid, make the tail of cone by adding additional pieces of foil.
•    Roll a sil pat (silicone pastry mat) around the foil cone and secure the sil pat with rubber bands.
•    Place dough on another sil pat mat. Cut stretched out 3 Pillsbury canned pizza dough’s into 3 lengthwise sections. (can buy 4 cans if needed) Slowly roll the dough into elongated strips. Begin by wrapping the thinnest long roll of dough around the bottom of cone, save tail for last.
•    Continue spiral wrapping the cone ~ tucking ends into row below it, wrap the tail last. Use the last 3 strips of dough to make braid, pinch together at top and braid. Place braid on outside edge of Cornucopia opening. 
•    Brush entire roll with egg wash (acts like glue) Bake at 350 degrees for 45 minutes or golden brown. Remove from oven, let cool completely, and then gently pull foil out of horn. Remove from sil pat and the mat. Allow to dry for 1-2 days… Now, use your imagination & chop up bite size pieces of all varieties of Italian cheeses, mozzarella balls, Italian meats, hard salami, prosciutto, ham, mortadella, olives, roasted peppers, cherry tomatoes, a drizzle of olive oil, basil leaves for garnish and sprinkle with salt and fresh ground pepper.  Pour a glass of wine! YOU DID IT!