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

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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'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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