We recently catered a Russian and Japanese-themed dessert buffet for 40 people for an event hosted by Town & Country in Rockwell Proscenium’s Kirov model unit. Bruce Ricketts of Sensei Sushi and Margarita Fores of Cibo provided the main dinner selections, and the Rambla team manned the bar.
This was quite a fun event to work on since it had a unique theme. We didn’t have any issue with the Japanese theme, since we already have an arsenal of Japanese-inspired desserts, but the Russian theme required a bit of research. We decided to try a traditional Russian layered honey cake called Medovik. The recipe looked a bit time consuming, but our team was up for the challenge. We weren’t sure how it was supposed to taste because none of us ever tasted a real Russian honey cake, and so I just went with my palate. The cake was good but needed a bit of a zing. We decided to add some candied orange peel and it really brought the cake up to another level.
Another crowd favorite that night were our Rosewater Marshmallows. Most people have no idea how marshmallows are made. They are usually familiar with the jet puffed marshmallows that come in a packet in the supermarkets, but have never tasted homemade marshmallows. Let me tell you, these are little pieces of heaven. They are deceivingly soft, light, and delicate. We made ours with egg whites, gelatin, sugar and rose water. We topped it with chopped pistachios to give it a bit of crunch and a nice contrasting color.