November Cookbook Club: Jamie Oliver’s Christmas Cookbook

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You’re already plotting what to serve on Thanksgiving, so why not get a head start on Christmas while you’re at it? If December 25 marks your favorite holiday of the year, then you’ll want to check out Jamie Oliver’s latest book, Jamie Oliver’s Christmas Cookbook. In this 400-plus-page book, the British chef spent seventeen years fine-tuning recipes so they’re worthy of any holiday table, from cocktails to roasts, and even edible gifts, party food and new uses for leftovers.

 

 

Be sure to join us tomorrow night, Wednesday November 15 at 6 p.m. for our next Cookbook Club class, which spotlights Jamie Oliver’s Christmas Cookbook. Below is a peek at one of the mouthwatering contributions from the book: a gooey, warm baked camembert served with pull-apart rosemary rolls. If you’re into the recipe that’s shown here, join us this Wednesday, when we’ll be demonstrating some of our other favorites from the book—including turkey with get-ahead gravy, cranberry sauce and apple pie, which will all be on the menu. A $60 ticket per person includes a 1 1/2- to 2-hour demonstration of techniques, a tasting of the book’s recipes, prepared while you watch, plus a copy of Jamie Oliver’s Christmas Cookbook. 

 

Classes are available in all stores, but space is limited and reservations are required. Request more information or get in touch with your local store for more details.

Baked Camembert Tear ‘N’ Share Spongy Rosemary Rolls

These are loads of fun to make, look pretty, taste great, and usually everyone’s got a Camembert or similar-style cheese hanging around at Christmas, so this is a fantastic way to enjoy it. Gooey, creamy, tempting, and packed with flavor.

Ingredients

  • 3 cups strong bread flour, plus extra for dusting
  • 2¾ cups strong whole-wheat bread flour
  • 1 ¼-oz package of dried yeast
  • Unsalted butter
  • ½ cup bread crumbs
  • 3 8-oz. round Camembert cheeses
  • 6 sprigs of fresh rosemary
  • 3 small cloves of garlic
  • 1–2 fresh red chiles
  • Olive oil

Directions

1. Put the flours, yeast, and 1 teaspoon of sea salt into a large bowl. Make a well in the middle and gradually pour in 2¼ cups of tepid water, stirring and bringing in the flour from the outside to form a rough dough. Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with a clean damp kitchen towel, and proof in a warm place for 2 hours.

 

2. Grease a large nice-shaped ovenproof pan with butter, then evenly scatter over the bread crumbs. Leaving a ½-inch rim around the edge, cut the rind off the top of each Camembert (reserving two of the boxes). Pick the tip off each rosemary sprig and poke into the soft cheeses, then peel the garlic, finely slice with the chiles, and poke those in, too. Sprinkle each cheese with a pinch of sea salt and black pepper, then place one cheese in the center of the pan. Divide the dough into three pieces, then each of those into 10, giving you 30 in total. One-by-one, roll each piece into a ball and place on the pan, building out from the Camembert in a circular motion, like in the picture. Leave to proof for another hour, again covered with a damp kitchen towel.

 

3. Preheat the oven to 350ºF. Strip the rest of the rosemary leaves into a little pile, toss with a little oil, and scatter over the dough. Sprinkle with a good pinch of sea salt from a height, then bomb over tiny bits of butter, which will melt into the bread as it cooks. Bake for 30 minutes, or until the Camembert is gooey and the bread is risen and cooked through. Bang the pan in the middle of the table, and dive in—elbows at the ready, this one’s hard to resist. And what’s great is that you know you’ve got two cheeses in reserve, ready to bake. As soon as you serve the first Camembert, bake the second one in its box on a pan for about 20 minutes, then decant onto the bread pan, repeating again with the remaining cheese, as and when needed. Guaranteed happy customers, all round. Serves 15.

 

Calories 270kcal, Fat 2.1 g, Sat. Fat 0.6g, Protein 5.8g, Carbs 20.9g, Sugars 2.6g, Salt 0.2g, Fiber 2.9g


Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Flatiron Books © Jamie Oliver Enterprises Limited (2017 Jamie Oliver’s Christmas Cookbook) Photographer: David Loftus

 

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Baked Camembert Tear 'N' Share Spongy Rosemary Rolls
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