Taking the leap, trusting the fall.
~ Dani Shapiro
These babies came to be because I wanted to bake with honey, and because my kitchen felt like being doused in Christmas perfume.
I used this recipe as a guide. While I doubt this is “authentic” lebkuchen, it does yield a bounty of beautiful-smelling bars which keep for a good length of time, becoming softer and lovelier each day.
Cheese – milk’s leap toward immortality.
~ Clifton Fadiman
It resembled a generous slice of magic swirling dessert set to gather smiles from the Tooth Fairy…
It brought to mind a curious word I seldom think about…
It was better than dessert and the consideration of calories…
It was a jolly good Sunday lunch.
What you do – you slice some of your favourite bread (I used sourdough), lay it flat and add the layers:
…and if you are lucky like me and have a beautiful friend who makes you fig and walnut salami, you can add a little of that on too.
Sweet like a cherry on a cupcake.
* This triple brie with black truffle sandwiched in the middle is made by Over the Moon Dairy Company and is as amazing as it sounds :-) I picked up my wedge from a nice gentleman Roland at Grey Lynn Farmers’ Market on Sunday.
** I received a goodie bag on Sunday which included this jar of Northern Rata honey from J. Friend and Co… I very much enjoyed its delicate/earthy flavour and elegant texture, and look forward to experimenting more with it!
Posted in All, Impromptu, My chef friends, P
Tagged auckland, Bread, cheese, farmers market, friendship, honey, j. friend and co, lunch, over the moon
Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress.
~ Charles Pierre Monselet, French journalist
treehousekitchen 
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