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