Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

July 29, 2011

Baked Brie with Chokecherry Jelly from North Dakota

A while back, my blogging friend, Katie who is from North Dakota, was out in California on business and we had a chance to visit 'in person'.  She came bearing gifts.  One of them being this Chokecherry Jelly from her home state.  I wanted to save it for just the right moment.  I had never tried Chokecherry jelly but I knew I would love it....it's just my sort of thing.

Last week I wrote about how baked brie is such a treat for me and that I was making some for a party we were attending.  I thought the Chokecherry Jelly would make a perfect combination with the creamy brie I was about to bake.














This is how it all went down....{I know I wrote about this recipe last week, but I wanted to share my own photos of the creation}.















Cut brie horizontally.


















Spread Chokecherry Jelly on one half and then top with the other half.


Wrap the entire round of brie with flattened crescent roll.  Use a small cookie or pastry cutter on the scraps to place on top.















Bake according to crescent roll package...about 15 minutes.  Enjoy.


Have you ever tried Chokecherry??

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