High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"A Savory Wreath" You won’t be able to hang this wreath on your front door, but you will want to display it on your Holiday tea table where you are sure to receive a standing ovation from your guests. This is a simple herbed rolls recipe made with ready-made dough that will be a real show-stopper at your Holiday celebration.
Savory Wreath:
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
2 11-oz. tubes refrigerated
French bread loaf dough
2 tablespoons extra virgin
olive oil
2 tablespoons grated Parmesan
cheese
1 egg, beaten
Herbed Butter:
6 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon cracked pepper
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
Mix together the chopped rosemary and thyme. Reserve 1 teaspoon of these mixed herbs.
On a floured surface, unroll one of the bread doughs. It should measure about 13" square.
Brush with 1 tablespoon olive oil. Sprinkle with 1 tablespoon cheese and 2-1/2 teaspoons herb mixture.
Executive Pastry Chef and Owner of Garden of Eden Cake Boutique, Tyra Lewis, starts out with the bread dough and prepares it with the mixed herbs and olive oil. 
Roll up the dough like a jellyroll, making sure that the cheese and herbs do not fall out. Diagonally cut the roll into 1" thick slices.
Repeat this same procedure with the remaining bread dough: unroll it, brush with remaining olive oil, sprinkle with remaining cheese and herb mixture. Roll up and cut into 1" diago
nal slices.
On the baking sheet, Tyra arranges the dough slices to form a large, solid circle made up of rings of slices. Start with a single dough slice in the middle. Slightly overlap each slice as you build rings around the center until you have used up all the dough slices. Brush with egg. Bake for 25 minutes or until golden.
To prepare the Herbed Butter, combine the butter, lemon zest, pepper and reserved 1 teaspoon herb mixture. 
Tyra has done a beautiful job preparing and baking this Savory Herbed Wreath. To serve the herbed rolls, lay out a bed of fresh herbs on a large round tray or plate. You will want the leaves of the herbs to show around the edges of the savory rolls. Place the "wreath" of herbed rolls centered on the fresh herb leaves. Serve with the herbed butter on the side.
Tyra Lewis started her culinary career at the age of 17, decorating and selling cakes. She remained serious to her craft and learned the classical methods of producing fine desserts from several expert chefs. She apprenticed in Disney World at the Polynesian Disney Resort under the tutelage of Chef Isaac Tomata. After graduation from the Trident Technical College in Charleston, South Carolina, she attended the Baltimore International Culinary College. While in Baltimore, she trained under Certified Master Pastry Chef Juan Bandula. She also worked as an Assistant Pastry Chef under Culinary Olympian John Bell. Tyra received an Associates Degree in Baking, Pastry and Culinary in 2000.
This Savory Wreath will be an elegant showpiece on your Holiday tea table along with a beautiful silver urn filled to the brim with Stash’s Holiday Chai tea, a spicy aromatic blend of black teas, pure spices and natural gingerbread and rum flavors. It is best enjoyed with a splash of milk and sugar for a rich, creamy taste. Your guests will be sure to tell Santa that you have been very good this year!
