Desserts for Every Season flouts the convention that fall desserts = warm and gooey, and instead serves up a frozen treat that gets its earthiness from buckwheat honey. With a flavor not unlike molasses, buckwheat honey is an acquired taste to some, but we can't think of a better way to earn fans than by swirling it into ice cream.
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Sometimes recipes reflect the weather. Take Desserts for Every Season's buckwheat honey ice cream. Its earthy chill mimics fall rather well. Drizzle warmed honey on top for a sweet reprieve.
These scones are quite peppery. For less kick, reduce the amount of black pepper to 1/2 teaspoon. And, no matter how much or how little black pepper you use, be sure to use freshly ground black pepper. Dairy-Free Replace the...
Keeping with the DIY theme of Home Made these Black Olive Mini Blinis with Pink Mascarpone, Salmon, and Preserved Beet embrace two of van Boven's made from scratch techniques: preserving and working with yeasted doughs. Here thin slices of parboiled beets are quick preserved in honey and raspberry vinegar and the yeasted dough is for fantastically nutty little buckwheat blinis.
Ratatouille in Buckwheat Crepes is not a recipe. Well, technically it is a recipe, fine. But it's more than that, too. It's a first-rate problem solver. It solves the age-old paradox of feeding brunch to a houseful of vegetarians without plunging them directly into diabetic coma. I love a good [insert baked good here] as much as the next guy, but it's always nice to have some variety on a brunch menu.
Buckwheat noodles, or soba, are a staple in Japanese cuisine. Chewy with a grainy texture, buckwheat noodles are eaten hot, cold, or at room temperature. The dough is made from a combination of wheat and buckwheat flour and can be found in a variety of thicknesses, in either a round or square shape.
A few weeks ago, Guerrilla Ice Cream (my mobile ice cream project) was approached by fashion designers Shipley & Halmos about doing a New York City-themed flavor for Fashion's Night Out, a city-wide fashion event taking place today. As a native New Yorker, I jumped at the chance to capture the flavor of the greatest city in the world in ice cream form. I decided on a deep, complex, and just-a-tad spicy Brown Ale and Buckwheat Honey Ice Cream, topped with roasted chestnuts (hat tip to the chestnut vendors of old New York) and apple chips (it is the Big Apple, after all).
The robust winter grain doesn't get much love, but it's actually inspired an annual festival in West Virginia, and has created an emerging gluten-free beer market, cereal options galore, and day jobs for these two dudes, Cliff Orr and Andrew Schuck. They work at the 200-year-old Birkett Mills factory in New York's Finger Lakes region, where they chaperoned the two girls behind Kitchen Caravan, a delightful online cooking show, around the scene—even showing them the griddle where the world's largest buckwheat pancake was created! Speaking of pancakes, check out Kitchen Caravan's recipe for much smaller pancakes, the Russian-style buckwheat blinis with smoked salmon. Buckwheat Blinis with Smoked Salmon - serves 4 as an appetizer - Ingredients For the pancakes 3...