Buttermilk, honey, dates (medjul) and eggs are this month's Paper Chef competition. Unfortunately my illustration apparatus (digital camera) is on the fritz and I can only describe my entry.
I made a buttermilk and honey sorbet using this recipe from a friend named epicurious.
Just before the sorbet had finished curing in my ice cream machine, I beat an egg to a froth and put in a cup of kasha or buckwheat grains and dry-fried them in a hot dry skillet stirring the grain until it began to pop open. Then I poured on some boiling water and a pinch of salt, covered the skillet and set it at the back of the fire to cook and fluff the buckwheat. When the buckwheat was cooked and still crunchy, I mixed some with cut dates for a crunchy topping for my sorbet. The buckwheat adds an interesting crunch and flavor with the sometimes too-sweet taste of the dates but compliments the unique flavors of buttermilk and honey in the sorbet.