Vylyan must honey
1 299 Ft
A pure ‘essence’ with no additives, made from red grapes must.
How is it made? We slowly mull the fresh must over a low heat, frequently stirring, until we have an ‘essence’ in which only succulent fructose and fresh acids have remained. It is dense but much more fluid than honey, and easy to spread. We favour this taste since it is not characterised byconcentrated sweetness, but in addition to having sweet-caramelnotes, it is also pleasantly sour.
You may have heard of must honey as pekmez, which is a traditional popular Turkish syrup. In Hungary, it became widespread as “peszmeg” during the Turkish occupancy.
- as a dip for cheeses
- with desserts and cakes
- instead of honey to flavour black or rooibos tea
- as a spicy salad dressing mixed with olive oil or balsamic vinegar
- divine as a spread on butter toast
- in autumn, the traditional recipe also brings excellent results when consumed with pieces of butternut squash or other roasted vegetables
Red meat is best to be rubbed in with spices during roasting or seasoned when serving.
Ingredients for 4 persons:
- 400 g flour
200 g caster sugar
1 packet of baking powder
180 g butter
6 tablespoons Vylyan must honey
1 grated lemon zest
1 rod vanilla
1 teaspoon ground cinnamon
1 egg yolk
Sift the flour and the baking powder. Add the caster sugar, eggs, melted butter, must honey, lemon zest and cinnamon. Combine and process well,and leave the mixture in a cool place until the next day.
Knead the dough over again to slightly warm it before baking, then roll it to be about half cm thick (like a small finger), then cut up to any shapesyou like. Place the pieces on a baking tray lined with baking paper, and brush the top with egg yolk.
Bake until golden in a preheated oven, it only takes 10-12 minutes. Offer the teacakeswith mulled wine or tea, or simply use must honey to add flavour to the drinks. 🙂