Taste of the Week
On the double: Raw honeycomb and Berliner Brot
|Just one little slice of Berliner Brot will bring you to sweet heaven.|
Raw honeycomb is a real delicacy of nature and our joint Taste of the Week. It is also one of the most efficient ways of storing the honey and I picked up my current honeycomb from Galtee Honey at the recent Ballymaloe Craft Fair. It is delicious plus any superlative you’d like to add.
Aoife runs the Galtee Honey Farm, just off the R639 north east of Mitchelstown. The honey is 100% fresh floral honey from the Galtees. It is seasonal and you won't find too many more this year but no harm in trying!
The short "season" for Berliner Brot lasts from the first day of advent until these beautiful sweet snacks run out probably, unless you hide them away, before Christmas. Addicts (and that is what will happen to you!) have waited patiently the past 11 months for the comeback of the most delicious Christmas German biscuit.
I got a little bagful from Ryes and Shine at the regular Saturday morning stall (10.00am to 12.00pm) at St Lukes Cross . Baker Angela says: This is my German family’s secret recipe. .. These biscuits are so heavenly delicious - they are a little soft, gooey on the inside, and are packed with cocoa and walnuts.
Ryes and Shine (086/3565036) is a German microbakery in Cork, a member of #realbreadireland, specialising in organic artisan sourdough breads, especially rye.
These "biscuits" are amazing. As Angela says: A perfect little gift - if not to someone else, then to yourself!
* By the way, in honour of the location and of the help she has received from Henchy's, Angela has produced a superb St Luke's loaf. Watch out for that also!