Auberge of the Flowering Hearth.
Doesn’t the name make you want to visit this little inn tucked away in the French Alps?
I have no idea if it still exists as the cookbook is from 1973 but the descriptions of the place and the food makes me want to get in the car and start searching.
And lunch…. definitely lunch.
Elizabeth, of blog from OUR kitchen our host kitchen for the month, was
snooping looking through old cookbooks while visiting her father-in-law.
In the ‘Auberge of the Flowering Hearth’ (how could you not spend time with a book with a title like that?!) she found a recipe for walnut bread.
She decided to share her good fortune with the rest of the Babes.
I have to tell you, I can buy small loves of walnut bread at my local boulangerie – which is always my choice for the cheese course when I have dinner parties. Some of the Babes show this bread being served with preserves – which I’m sure is delightful. But, do try strong cheese and red wine… Trust me on this one.
Maybe not for breakfast, though.
Visit blog from OUR kitchen for more info, the recipe and the scoop on being a Bread Baking Buddy this month.
And that’s it for the Babes in March….
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
All Roads Lead to the Kitchen – Heather
Judy’s Gross Eats – Judy
Life’s a Feast – Jamie
Ilva Beretta Photography Blog – Ilva
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie
From the BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire).
9 thoughts on “Walnut Bread, the Bread Baking Babes bring back the past”
But but but… why not for breakfast? Is red wine frowned upon now? Isn’t it supposed to be good for us?
Many thanks for this lovely roundup. Just a note of correction, the book is from 1973. But I’m guessing that de Groot visited the Auberge in the 1960s (possibly earlier). Apparently, the Auberge was sold when the two ladies retired (died??) and, if it is even still standing, it is a mere shadow of what it was when de Groot visited.
I promise that we will eat the next slice of walnut bread (there’s half a ring in the freezer) with some good cheese. Maybe a nice creamy stinky Champsfleury from Quebec…. I’m thinking it will be stellar that way.
I will say I have had wine for breakfast while on vacation. Is that okay? Great write up Katie!
It is indeed a great bread for wine and cheese…any time of day but evening sounds the best to me.
Walnut bread is one of our favourites with cheese but It also goes well with the French terrines and pâtés. On many a car rally we are served these along with red wine or coffee for the casse-croûte mid morning -delicious!
I often add walnuts from our tree to my bread dough. I will be trying this recipe after we arrive in France mid June.
Elizabeth – I made an error????? Surely not! Let me see if I can come up with an excuse that will blame someone else…. Nope, my fault entirely.Fine… I fixed it. Wouldn’t it be fun to try and find it? B=Good, stinky cheese, red wine, walnut bread, and a sunset…
Karen, well, I would have it for breakfast, but I have to be careful about suggesting that to the conservative Babes. Wait….. what was I thinking?!?
Elle, bread, wine and cheese and a sunrise – also good.
Gill – you must be both excited and a bit frantic with the time getting so close. Do keep me posted!
This bread is great with lots of things, so suitable for morning, lunch and with drinks (whenever you want to drink them). I had my slices with homemade pear jam, that was very good too!
thanks for rounding our breads up again!
We froze a half loaf of our walnut bread and broke it out a couple of nights ago to have after dinner with our favourite creamy cheese. It’s nice and stinky (a wonderful washed-rind Quebec cheese called Champfleury) and you’re right! Cheese is brilliant with walnut bread!
…and it’s good with red wine too. 🙂
Lien, you are so very welcome. Pear jam…. I made that once. Sigh….
Elizabeth, so glad you agree. Your cheese sounds wonderful!
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