This week’s recipe combination of Belgian beef stew and spice bread
was a perfect choice.
The spice bread alone was absolutely delightful.
I prepared the Pain d’épices about two days ahead of the stew because
David suggests waiting a day before slicing into it.
The aroma in my kitchen was fantastic and we couldn’t wait for it to cool.
I finally used up the last of the Manuka honey from our trip to Seattle and I’m going to miss it, it was so good.
I thought at first the flavors were too strong (I added too much of the clove spice)
but the next day it really came together and was even more delicious.
Because the gravy was so thick and rich, I decided to make
homemade spaetzle to serve with it.
We both enjoyed this recipe and I will be making it again.