Gingerbread Men and Women and Houses too
A hand made and hand painted porcelain Gingerbread House form France from famous make Limoges! Inside is a drawing of a Gingerbread Man. This Limoges Box is signed: ‘Artoria Limoges, Peint Main, Made in France’ and is shipped with a Certificate of Authenticity from Artoria Limoges. This genuine Limoges Porcelain Box is hand painted and is numbered in a limited edition. Details Here.
Ever heard of British Gingerbread? It is a cake flavored with ginger and treacle. The French equivalent (pain d’epice), whose name means literally “spice bread”, is a cake with a basis of flour, honey and spices. Gingerbread was formerly regarded primarily as a fairground delicacy. Although it is mainly eaten at teatime or at festivals (particularly in Belgium and Germany). Gingerbread (French or English varieties) can easily be made at home. The best results for pain d’epice are achieved with a strong-flavored honey, such as buck-wheat or heather honey. Wheat flour is generally used (sometimes mixed with rye flour); flavorings can include orange flower water, ginger, orange or lemon zest, star anise or cinnamon, or a mixture of spices. For both kinds, orange or apricot marmalade may also be added to the mixture. After baking, the top of the cake may be decorated with pieces of angelica, green walnuts, or candied orange peel. For more information and for recipes visit British Gingerbread.
Came upon this really neat composition of Gingerbread and thought I would share it with my fellow GIngerbread fans!
Gingerbread, with its myriad forms, alluring aromas, and symbolic significance, has been a quintessential holiday treat for centuries. At this time of year Gingerbread men begin to run amok in the kitchen, sticky fingers stud gaily decorated gingerbread houses with edible decor, and pastry chefs produce imaginative confections to delight the eye and the palette. As a life-long Gingerbread enthusiast, I’ve munched on all manner of piquant and pungent cakes and cookies, from the delicate ginger wafers baked by descendants of the Moravian settlers in North Carolina to the dense pain d’épices of Dijon, France. But I’ve refrained from sampling some splendid creations that were just too dazzling to destroy. Read More.