Festive Holiday Wreath Salad

Wreath-shaped food seems to be quite popular this holiday (2025) season so I used some of the ideas on the Internet and adapted them to create our own version. So, this post is not so much of a recipe as an assembly method . . . and a reminder for me about how I created the salad. The ideas are endless . . . add other fruits, nuts or seeds, or even use vegetables instead of fruit.

Festive Holiday Wreath Salad

Mixed greens

Additions: these are the ones I used:

Clementines, peeled and sectioned

Pomegranate seeds

Green onions, cut into thin rounds

Sugared pecans — add pecans to a dry, stick-free skillet set on medium temp; throw in  

    some granulated sugar and stir until sugar crystalizes and then melts. Transfer 

    immediately to wax paper to avoid sticking.)

Other additions:

Cucumber for the bow —  make thin slides with a madoline and then fold in half for  

    the bow, wrapping a thin piece of another cucumber slice around the center (I did 

    secure on the back with a piece of toothpick). Then cut another cucumber strip in half 

    and make V’s on one end of each and arrange below the bow.

Mom’s Celery Seed Dressing

1. Put a glass in the center of a round platter and then place mixed greens around the edge of the platter.
2. Arrange additions over greens.
3. Top with cucumber bowl.
4. Serve with dressing, allowing everyone to dress their own salad. 

Meringue (Pavlova) Wreath

Everywhere I look on the internet, there is a meringue wreath festively decorated with all varieties of fresh fruit, nuts and mint. Since I had leftover egg whites from making Mom’s Homemade Egg Noodles (Mom always made chicken and noodles for Christmas dinner), I decided to one of these gorgeous desserts!

Above - wreath in the shaping process.
Below: - the baked wreath

 

Meringue (Pavlova) Wreath

Meringue

6 egg whites at room temperature (while eggs separated best when cold, the whites whip up to a higher volume if allowed to come to room temp; be sure there are no specks of yolk & that the bowl & whisk are fat free as fat inhibits the formation of foam)

1 teaspoon cream of tarter (acts as a stabilizer for the foamy egg whites)

1 ½ cups granulated sugar (some recipes call for fine sugar so as it is more easily incorporated into the meringue; I just use granulated but you can created fine sugar by blending it in the blender for just a pulse or two)

1 ½ teaspoons vanilla

Whipped Cream Topping

2 cups whipping cream + about ½ cup powdered (confectioner’s) sugar + 1 teaspoon vanilla

Decorative Additions . . . these were my choices

Fresh fruit of your choice – I used blueberries and pomegranate seeds

Nuts – I used sugared pecans*

Fresh mint leaves

Dark chocolate – chopped from a dark chocolate candy bar

Star-shaped sugar cookies

Powdered sugar

 

*Sugared Pecans: Add pecans to a dry, stick-free skillet set on medium temp; throw in some granulated    sugar and stir until sugar crystalizes and then melts. Transfer immediately to wax paper to avoid sticking.

1. Preheat oven to 275° F.Beat eggs and cream of tarter until frothy. 
2. Gradually beat in sugar, adding just a tablespoon or two at a time.
3. Beat until stiff and glossy and the sugar is incorporated — whites should  form stiff peaks & the mixture should not feel gritty if a bit is rubbed between your fingers
4. Draw a circle (use an 8 or 9” cake pan or plate, etc.) on the underside of parchment or brown paper. 
5. Using the circle as a guide, add large spoonsful of meringue inside the circle to form a wreath shape or just spread the meringue on the inside of the circle in a wreath form. I created the wreath with spoonsful of meringue and then made a slight indentation in each to create a place for the whipped cream.
6. Bake 1 hour. Turn off oven and leave wreath in oven until cool.
7. When ready to serve prepare whipped cream and pile over the top of meringue wreath. Then decorate with toppings of your choice and sprinkle lightly with powdered sugar.

Nutella Puff Pastry Christmas Tree

This impressive sweet treat is easy to make with commercially made puff pastry and a jar of Nutella. It was a fun addition to a Christmas dessert tray I made for a family gathering. 

The tree is part of a cookie/dessert tray we used for a family gathering. 

 

Nutella Puff Pastry  Christmas Tree 

2 sheets of puff pastry from one package

¼ cup Nutella

1 large egg beaten

A light dusting of powdered sugar

Optional: hazelnuts (chopped ) to sprinkle over tree for added crunch & flavor

Preheatoven to 400°F. (A hot oven is essential to achieve the puff during baking.)

Lightly dust a piece of parchment paper with flour and roll out one sheet of puff pastry into a rectangle shape

1. On another lightly floured surface, roll out another sheet. Lightly lay it over the top of the 1^st sheet that is on the parchment paper.
   
   
   
2. Lightly cut the 2 rectangles into a triangle for the tree, cutting out a section at the bottom for the trunk.  Carefully remove the top tree and set aside.
   
   
   
3. Spoon and then spread Nutella i evenly over the triangle and trunk, leaving a little space along the edges so it doesn’t ooze out while baking.
4. Place the remaining tree shape on top of the first. And gently press along the edges to seal everything together. 
5. Beat an egg with a splash of milk or water and brush it all over the top for a beautiful, golden finish.
6. To form the branches, cut strips down each side of the triangle (about ¾”apart) starting a few inches from the top, leaving the center intact.
   
   
   
7. Twist each strip carefully but don’t worry if the twists are not all the same as they puff up differently creating unique branches as they bake.
   
8. Brush the twisted branches with the egg wash. 
9. If desired, sprinkle with chopped hazelnuts.
10. If desired, cut a star(s) from the remaining puff pastry, brush with egg wash and place on the parchment. (I actually made another small tree out of the extra dough.)
11. Carefully transfer the parchment paper to the baking sheet.
12. Bake for 11 to 14 minutes, or until the puff pastry is golden, risen, and flaky.
    
    
    
13.  Cool slightly and dust with powdered sugar for a snowy appearance. Place a star at the top of the tree if you made one out of the extra dough. 
    
    
    

Recipe without photos . . . Nutella Puff Pastry  Christmas Tree 

2 sheets of puff pastry from one package

¼ cup Nutella

1 large egg beaten

A light dusting of powdered sugar

Optional: hazelnuts (chopped ) to sprinkle over tree for added crunch & flavor

Preheatoven to 400°F. (A hot oven is essential to achieve the puff during baking.)

Lightly dust a piece of parchment paper with flour and roll out one sheet of puff pastry into a rectangle shape

1. On another lightly floured surface, roll out another sheet. Lightly lay it over the top of the 1^st sheet that is on the parchment paper.
2. Lightly cut the 2 rectangles into a triangle for the tree, cutting out a section at the bottom for the trunk.  Carefully remove the top tree and set aside.
3. Spoon and then spread Nutella i evenly over the triangle and trunk, leaving a little space along the edges so it doesn’t ooze out while baking.
4. Place the remaining tree shape on top of the first. And gently press along the edges to seal everything together. 
5. Beat an egg with a splash of milk or water and brush it all over the top for a beautiful, golden finish.
6. To form the branches, cut strips down each side of the triangle (about ¾”apart) starting a few inches from the top, leaving the center intact.
7. Twist each strip carefully but don’t worry if the twists are not all the same as they puff up differently creating unique branches as they bake. 
8. Brush the twisted branches with the egg wash. 
9. If desired, sprinkle with chopped hazelnuts.
10. If desired, cut a star(s) from the remaining puff pastry, brush with egg wash and place on the parchment. (I actually made another small tree out of the extra dough.)
11. Carefully transfer the parchment paper to the baking sheet.
12. Bake for 11 to 14 minutes, or until the puff pastry is golden, risen, and flaky.
13.  Cool slightly and dust with powdered sugar for a snowy appearance. Place a star at the top of the tree if you made one out of the extra dough. 

Potato Leek Soup

A classic French potato soup that is easy to make and so delicious and comforting! 

Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
   
   
   
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
   
   
   
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
   
   
   

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Recipe without photos . . . Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Thanksgiving Candy Turkeys

This year’s Friendsgiving favors are simple to make, add a festive touch to the table and are yummy to eat! 

 

Thanksgiving Candy Turkeys

Ferreor Rocher Candies

Gold (or brown) Pipe Cleaners or Chenille Stem

Red Pipe Cleaners of Chenille Stem

Scissors

Hot Glue Gun

Silk or Waxed Leaf

1. Fold back the brown paper that the candy sits in—making sure to leave it attached. This will be the back feathers of the candy turkey. 
2. Remove the sticker on the candy completely or gently take it off and put it on the top of the turkey so it will have the trademark Ferreo Rocher look. 
3. Cut the gold piper cleaner into about 3-inch sections. Twirl one end several times to form a flat circle to form the turkey head.
4. Cut the red pip cleaner into about 1/2-inch sections. Fold each in half and loop onto the bottom of the turkey head to form the wattle. 
5. Carefully glue the piper cleaner onto the chocolate (being careful not to melt the chocolate.
6. Glue to a leaf if desired. 
   
   
   

Mushroom Sandwiches . . . make ahead for appetizers or a cocktail party

So tasty and nice to have on hand for appetizers or cocktail parties . . . even though they are somewhat time consuming to prepare.  I made them as a appetizer for a French-inspired dinner party and called them “les sandwiches aux chamignons” — which may or may not translate to Mushroom Sandwiches. But, who doesn’t like fried bread?

Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
   
   
   
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half. Cook until thick.
   
   
   
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
   
   
   
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
   
   
   
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.
   
   
   

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Recipe without photos . . . Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half.  Cook until thick.
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce

We still have our share of restaurant size pans along with regular family-sized casserole dishes. However, these days we are most likely to use smaller sized bakeware as our everyday meals are for just two. So, here’s my version of a smaller batch of bread pudding that serves just six; in this case I used a 7 ½ x 5-inch baking pan but anything close to that should work. Of course you can double the ingredients and bake it in a 9x13-inch baking dish if preferred. 

A hearty dessert for the cold days upon us, bread pudding is a tasty way to use leftover bread and rolls.

 

Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce     6 servings 

Bread Pudding 

4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure

1/4 cup raisins (or use craisins or other dried fruit)

1/4 cup chopped pecans (or use walnuts or even omit)

1 cups whole milk

1/2 cup heavy cream

1/4 cup + 2 tablespoons granulated sugar

1/4  cup packed brown sugar

3 regular eggs (of use 5 large if doubling the recipe)

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch salt

Sauce  -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings

2 tablespoons butter 

1/4 cup packed brown sugar packed

2 tablespoon heavy cream

1/2 teaspoon vanilla 

1 pinch salt if using unsalted butter

1. Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
2. Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly. 
   
   
   
3. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
   
   
   
4. Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
5. Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
6. Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
7. To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.

Recipe without photos . . . Smaller Batch Classic Bread Pudding w/ Buttery Vanlla Sauce     6 servings 

Bread Pudding 

4 cups bread cut into 1-inch cubes – pack bread into the 4-cup measure

1/4 cup raisins (or use craisins or other dried fruit)

1/4 cup chopped pecans (or use walnuts or even omit)

1 cups whole milk

1/2 cup heavy cream

1/4 cup + 2 tablespoons granulated sugar

1/4  cup packed brown sugar

3 regular eggs (of use 5 large if doubling the recipe)

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch salt

Sauce  -- sauce ingredients may be doubled if you like extra sauce to pour over individual servings

2 tablespoons butter 

1/4 cup packed brown sugar packed

2 tablespoon heavy cream

1/2 teaspoon vanilla 

1 pinch salt if using unsalted butter

1. Preheat oven to 350°F. Grease a 7 ½ x 5-inch -inch baking dish with butter or nonstick spray.
2. Bread Pudding: Place bread cubes, raisins and pecans in the prepared baking dish, distributing them evenly. 
3. In a large bowl, whisk together the whole milk, heavy cream, granulated sugar, light brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the milk mixture evenly over the bread cubes, making sure all the bread is soaked. Let the bread soak for about 15 minutes, occasionally pressing down the bread to ensure it absorbs the liquid.
5. Bake the bread pudding for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the bread pudding to cool slightly while you prepare the sauce.
6. Sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved. Slowly whisk in the heavy cream and cook for 2 to 3 minutes, until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and salt.
7. To Serve: Cut the bread pudding into squares and drizzle with the warm sauce.