What's the best way to serve honey with a dish like this? I'm having a brunch and allowing people to add honey, or marmalade (just made a batch using Rachel Saunder's excellent recipe, featured here this week), or leave plain as they see fit. (I'm also making baguettes, using my newly-developed wild yeast levain. I did a test drive this morning, with phenomenal success. And of course I'll make a batch of Jennifer Perillo's outstanding Creamy Homemade Ricotta.) Anyway, I'm interested in what utensil is best for parties, i.e., easiest to use, least likely to make a big mess, etc., by guests serving themselves. Should I get one of those wooden slotted balls on a stick handle? Thanks so much, everyone. ;o)
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