Wreaths to Sink Your Teeth Into
Celebrate the "eat" in "wreath" and turn your extra holiday goodies into delish door hangings.
WRAP IT WITH RADISHES
Materials: 12 twist ties 6 bundles of small, stem-on radishes 12-inch wire wreath frame
Using 2 twist ties per bundle, attach each radish bunch to the frame's inner rung with stems pointed outward. Tug on the leaves or snip them off, then tie to the frame to cover bare areas.
MOUND ON THE MINT
Materials: Royal Icing 2 lbs. blue peppermints (about 200 candies) 1 bag (14 oz.) blue candies or jelly beans 14-inch beveled Styrofoam wreath frame
Glaze the entire wreath frame with Royal Icing, then press on the unwrapped mints to adhere until the frame is covered. To finish, push small blue candies in the gaps between the mints.
RING ON THE ROSEMARY
Materials: 20 rosemary bundles (5 to 7 sprigs each) 40 twist ties 20 kumquats 1 box of toothpicks 12-inch wire wreath frame
Working your way around the wreath frame, secure each rosemary bundle to the innermost rung with a twist tie, overlapping them slightly. Once the wreath is covered, stick each kumquat onto a toothpick, push it through the rosemary and secure to the frame using the remaining twist ties, keeping the kumquats about 2 inches apart.
PILE ON THE PEPPERS
Materials: 3 lbs. of long and skinny purple, red, yellow and orange chiles 20 rubber bands 20 wire ornament hooks 14-inch wire wreath frame
Tie 8 chiles together by their stems with a rubber band. Using the ornament hooks, secure each bundle onto the innermost rung of the wreath frame. Work in a circle around the frame, keeping the bunches close together.
