From the honey-covered chicken nuggets and the baked, white bread to the honey glazed meatballs, Buckwheat’s Honey Matilda has become one of the hottest summertime eats in New York City.
A crowd-pleasing snack for a crowd, this dessert was also a hit with the masses, winning it a spot on the annual Best of NY 100 list.
“I always love honey,” says the 34-year-old, who moved to New York in the ’90s from Australia.
“I think of it as my honey.
I think of the sweet, juicy taste of honey.
And then when you add the honey, it adds a different layer of depth.”
It’s not just sweet and savory to this recipe.
“We had this whole group of people coming over to our house to eat it,” she adds.
And it was so popular that she sold the recipe to a major brand.
BuckWheat honey is a blend of blackberries, walnuts, and a blend or two of dried cranberries, honey, and coconut oil.
Its crunchy texture makes it perfect for a quick breakfast or snack.
As with most desserts, the recipe includes a lot of flour.
For the glazed honey, the company makes a base with a blend and a mixture of powdered sugar, cinnamon, nutmeg, cloves, and nutmeg seeds.
(The recipe uses 2 tablespoons of sugar, but you can substitute a tablespoon of honey for a more traditional glazed mixture.)
The ingredients for the glaze, which includes walnuts and cinnamon, are a blend from a spice blend.
Once the glazes are dry, they’re then combined with a mix of powdered milk, water, and honey.
(There are no nuts in the glazing, so you won’t get nuts or other seeds.)
Finally, the glazers are rolled in a pastry dough that is then dipped in the honey.
The recipe is quick to assemble, but can take up to an hour to prepare.
This is one recipe for the week, but check out our picks for summer recipes to find out what you can get this summer.