Buckwheat honey

Pear is the best friend of cheeses. Here they are put together on a sweet brioche, seasoned with honey and almonds with pistachios - almost a dessert. Recipe from the menu of the Kalabasa restaurant by chef Dmitry Gusarov.

This recipe embodies Russian culinary tradition, combining simplicity and exquisite taste. Sugar beet, fragrant and sweetish, acquires caramel notes after baking with buckwheat honey. Tender homemade cottage cheese mixed with citrus zest, mint, and cilantro creates a contrasting texture and refreshing flavor. Hazelnuts added at the end bring a crunchy texture and nutty depth. This dish is perfect for a light dinner or morning breakfast; it can be served as a standalone dish or as a side to meat or fish. It combines sweetness, tartness, and herbal freshness, making it remarkably harmonious and memorable.

Coriander essential oil bread is a true masterpiece of gourmet cuisine, embodying the aroma of antiquity and the sophistication of modern taste. Its base is rye and wheat flour, creating a dense and rich texture. The addition of buckwheat honey adds a light sweetness, while malt provides characteristic depth. But the main highlight of this bread is the coriander essential oil. Just a few drops fill each slice with a spicy, warm aroma reminiscent of Eastern spices. This bread is perfect for a morning breakfast with butter and cheese or for savory sandwiches with meat or vegetable fillings. It harmoniously pairs with tea and honey, emphasizing its natural refinement. This is not just bread – it’s a story of flavor that unfolds with every bite.

The recipe was shared with us by the chef of the Kalabasa restaurant.

The Berendey restaurant is located practically in the forest, which is why the local honey cake made from buckwheat honey and bird cherry flour practically blends in with nature. Nika Ganich , author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.

Estonian crème brûlée is an unusual and refined combination of the classic French dessert and Estonian culinary traditions. The main highlight of this recipe is rhubarb, which adds a pleasant tartness complemented by the gentle sweetness of buckwheat honey. The creamy texture is created by cream and milk, while the caramel crust adds a crunchy note, making each bite special. The dessert is prepared with careful heating in water to achieve a velvety consistency. In Estonia, rhubarb is often used in baking and desserts, so this crème brûlée variant fits perfectly into local traditions. Serving with caramelized sugar adds visual appeal and richness of flavor, making it an ideal conclusion to a festive dinner.

Pepper for winter in honey marinade is a cozy taste of homemade Russian cuisine. Bright pieces of baked bell pepper become tender, and the marinade of olive oil, white wine vinegar, and buckwheat honey gives the dish a unique sweet-spicy note. The aroma of garlic, rosemary, and black peppercorns makes the flavor rich and warm. This recipe recalls ancient traditions of preserving vegetables for winter when caring housewives saved summer colors and flavors for the cold months. Marinated pepper perfectly complements meat and vegetable dishes; it can be served as an independent snack or used as a spicy addition to salads and sandwiches. After three days in the fridge, it achieves flavor harmony and is ready to delight with its rich aromas.

Baked pork ham with a honey-garlic crust is a dish infused with aromas and flavors worthy of a royal feast. This recipe traces back to European traditions of roasting meat, where juiciness is achieved through long marination and gradual baking. The honey-garlic glaze gives the ham a rich caramel hue, while pineapple juice adds a subtle tang that highlights the depth of flavor. Tender meat with spicy seasonings pairs perfectly with roasted potatoes that soak up the meat juices, becoming even more fragrant. This dish is ideal for festive dinners or cozy family gatherings, impressing with its rich texture and balance of sweet, salty, and spicy. Serving it with herbs and fresh vegetables creates a complete gastronomic experience that is unforgettable.

Candied lemon peel with buckwheat honey is a refined treat with a bright citrus aroma and a gentle honey note. This recipe, inspired by Italian culinary traditions, combines the tartness of lemon peel, the depth of buckwheat honey, and the warmth of spices. In Italy, candied fruits are often served with coffee or used to decorate desserts, while honey adds softness and richness to the flavor. Spices like allspice, cinnamon, and ginger add zest and make the texture more complex. This is not just a treat – it's a gastronomic journey into Mediterranean traditions where each ingredient reveals its best qualities. They pair perfectly with hot drinks or in baked goods and will add an elegant touch to the festive table.

Whole grain honey cake is a true masterpiece of European cuisine inspired by traditional Russian baking. Its history traces back to ancient honey cake recipes where honey served as the main natural sweetener. The flavor of this cake is a harmony of rich buckwheat honey, creamy sour cream frosting, and a hint of cinnamon spice. Thanks to whole grain flour, the layers are dense and aromatic while the sour cream frosting gives them perfect softness. This honey cake will be a decoration for festive tables or a cozy treat for family evenings. The classic combination of walnuts, condensed milk, and thin layers of dough makes it unique. Before serving, it's important to let the cake rest so that the layers soak and reveal their full flavor. Refined and soulful, this honey cake will bring joy with every bite.

Buckwheat honey Medovik is a true masterpiece of Russian cuisine, captivating with its rich aroma and delicate texture. Buckwheat honey adds warm, slightly caramel notes to the dessert, highlighting the light spiciness of cinnamon in the cream. The history of Medovik is rooted in Russian traditions, where it was a symbol of celebrations and festivities. Layered cakes soaked in airy custard and cream create a harmony of flavors, while the honey crumble adds a crunchy touch. This cake is not only perfect for family gatherings but will also be the centerpiece of any tea party, revealing the richness of Russian cuisine in every bite.

Medovichok with fresh berries is a true embodiment of Russian culinary tradition, filled with the sweet aroma of honey and the tenderness of sour cream. This dessert originated as a variation of the classic medovik, but its fresh berries add lightness and a refreshing contrast to the sweet cream. The honey-soaked layers melt in your mouth, while the sour cream adds airy softness. Medovichok is perfect for cozy home tea parties, festive gatherings, and special moments when you want to treat yourself to something special. The taste of this dessert is rich and harmonious, and the fresh berries not only decorate it but also make it more expressive. It's not just a cake; it's a true symphony of flavors that unites tradition and modernity.

Recipe from the restaurant "Beluga"

Recipe from the restaurant "Honest Kitchen"

From the restaurant "Grand European Express" according to the recipe of pastry chef Ilyana Chernysheva