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Desserts >  Leftovers >  Medieval >  Pine Nuts >  Snacks >  Pokerounce >

 

Pokerounce

Medieval Bread & Honey

• 8 oz. honey

• Pinch each of ginger, cinnamon, black pepper & nutmeg

• Sliced bread (use leftover if preferred)

• 1 TBS pine nuts

Place the honey in a saucepan, and then add the spices. Stir over low heat until the honey and spices are well-blended. Be careful not to let the honey burn. Cool the mixture. Toast individual slices of bread (bread quantity will depend on how much of the honey mix you dollop on each slice). Cut the slices of bread into quarters (either square or lengthwise); lay flat on a plate or cookie sheet. Drizzle the honey mixture over toast pieces; place the pine nut kernels upright into the bread so they are erect. Make patterns with the pine nuts, or eat the toast as is.

 

*Cooking with Pine Nuts image (C) Shenanchie.

 

Related Links:

• Food Fare Culinary Collection: Medieval Cuisine

• Food Fare Articles: Pine Nuts

• Food Fare Culinary Collection: Pine Nuts

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