Bird Seed Wreath
As
many of you know, I am a bird enthusiast...meaning I love watching them
and feeding them all year round. One of the things I do each holiday
season is make these homemade bird wreaths to give to friends and
neighbors who also like to remember our feathered friends during the
cold winter months. A wreath like this in the photo would cost you over
$50 in the stores....but you can make them for just
a couple of dollars. And they make wonderful gifts for both your
friends and the birds. I have added others that are easy to make below
in the comment section. Here's what you do....
Simply go
to the meat counter at your grocery store and ask for Suet (fat scraps).
Most times they give it to you for free. Then buy a bag of bird seed
and get out your bundt pan and follow these directions!
Birdseed Wreath
Suet
Saucepan or baking dish
Fine cheesecloth
Measuring cup
Fresh cranberries
6-cup Bundt pan
Birdseed
Dried cranberries
Roasted unsalted peanuts
Wide ribbon
Begin
by cutting 1 pound of suet into small chunks and melting in a saucepan
(or baking dish in a 375-degree oven) until all the fat has melted.
Strain fat through fine cheesecloth, allow it to harden at room temperature, and then melt and strain again. Measure out 1 1/2 cups melted suet and set aside.
Place fresh cranberries in bottom of 6-cup Bundt pan in desired pattern (you can use three cranberries in every other channel).
In a large bowl, thoroughly combine 4 cups birdseed and 1 cup each dried cranberries and peanuts. Add melted suet to dry ingredients and thoroughly coat using your hands. Once completely combined, fill your bundt pan with mixture, being sure to press down firmly as you go.
Strain fat through fine cheesecloth, allow it to harden at room temperature, and then melt and strain again. Measure out 1 1/2 cups melted suet and set aside.
Place fresh cranberries in bottom of 6-cup Bundt pan in desired pattern (you can use three cranberries in every other channel).
In a large bowl, thoroughly combine 4 cups birdseed and 1 cup each dried cranberries and peanuts. Add melted suet to dry ingredients and thoroughly coat using your hands. Once completely combined, fill your bundt pan with mixture, being sure to press down firmly as you go.
Allow mixture to harden overnight in the refrigerator (or freezer).
Once hardened, remove pan from fridge and allow to sit at room temperature for 5 or 10 minutes before un-molding.
With wide ribbon, hang wreath outside when temperatures are cold. Be sure wreath is not in direct sunlight, to avoid melting or spoiling. If you are giving as a gift...wrap in cellophane and store in the refrigerator until you are ready to wrap it in a box with a ribbon.
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