We made it!!!
Happy 2017 to You and Yours!!!
I don’t know about you, but my Holiday was a whirlwind of crazy, happy, exhausting fun. We ate too much, we drank too much….but, lucky for you, I was constantly making cocktails, apps, food and desserts….it felt like, 24/7. On the plus side, now I can share them with you! First, my most requested recipe: Camembert Holiday Ring. Not only is it stunningly gorgeous, it is simple to make and beyond delicious……..one of my biggest party hits this season! I hope y’all enjoy it as much as we did…a few times!!! Feast your eyes upon this, and imagine the amazing smells……
I mean, you have absolutely no idea what a hit and a super huge crowd pleaser this is! Give it a shot. The prep is super easy, but the rolls take a LONG time to rise. Make sure you give yourself 3 HOURS to let the frozen rolls rise, or 2 HOURS if the rolls are thawed.
Camembert Cheese in box
Frozen Parkerhouse Style Yeast Rolls
Honey to drizzle over the cheese
Fresh Pomegranate Arils
Organic Rosemary sprigs
Organic Cracked Black Pepper
Maldon Sea Salt
Cover a large baking pan with parchment paper (or use a baking or pizza stone). Place the Camembert IN THE BOX in the center of the baking pan. Arrange frozen dough balls into 2 Circles surrounding the Cheese….be sure to leave about a little space in between the rolls and between the circles. Remove Cheese and Refrigerate until ready to bake. Thaw Rolls in a warm, draft-free area for a hour. Then, allow rolls to rise (double in size) for another 2 hours.
When the rolls are almost ready, its time to prepare the cheese! Cut slivers into the cheese and stud with garlic slices. Poke small Rosemary branches into the cheese. Drizzle with honey, EVOO, and Fresh Black Pepper. When the rolls have risen and you are ready to bake, brush rolls gently with melted butter. Place Prepared Camembert into the middle of the wreath of Rolls in the cheese box it came in! Bake 375° for 13 – 15 minutes or until Camembert is melted and Rolls are golden brown. Using parchment paper, slide wreath off onto serving platter, or go for the rustic look and serve as is! To Serve: Brush Rolls with Butter (yes, again!!!) and sprinkle with Maldon Sea Salt, Pomegranate Arils, and Fresh Chopped Rosemary and a drizzle of fresh Honey (if desired). TIP: Let Cool for at least 5 minutes before cutting into the cheese….so it has time to set back up a bit and is not too runny.
I hope you make this and knock it out of the park! This does serve a bunch of people, so if it is a small dinner party or cocktail party, you can always use half the amount of rolls and cut the baking time a bit. Don’t be fooled by the little bitty frozen rolls….they really proof and rise and turn into a generous sized yeast roll!
Can’t wait to share more of my fun from 2016 on into my new creations in 2017!
Eat, Drink & Be Kari