It’s September, and I consider September a time for beginnings. The season cools, school begins for many, football, new friends, new shoes, and brats on the barbecue.
The slight chill and beauty of autumn on the Great Plains, and Brats on the Barbecue belong together. As maple, oak, cottonwood and linden tree leaves turn bronze and scarlet, we reconnect with friends at our backyard patio, State Parks picnic grounds, and tailgating before a football game.
Celebrate September with brats on the barbecue, a popular choice for smokey flavor, hearty goodness and easy cooking.
Buzz Savories Spicy Beer Mustard Spread made especially for brats will raise the bar for flavor from common to memorable and easy to make (3 ingredients).
Tip: I like juicy, tender brats. To assure a juicy brat, test for doneness with an instant meat thermometer and roast to 160 Degrees F then pop in a bun and slather on the Spicy Beer Mustard Sauce. Eat well!

Buzz Savories’  Peach & Honey Sorbet, is my way of stretching summer’s flavors and rich bounty into autumn.  Ripe peaches await you in the grocery stores, and if not available, check the frozen fruit section for peaches. This recipe requires slices of frozen peaches as the primary ingredient in the sorbet.
Peach & Honey sorbet is creamy without the cream and lightly sweetened with Buzz Savories local honey.  One taste, and I knew that Buzz Savories honey and peaches were meant for each other – a forever friendship between the bees and the peach trees.
The recipe makes approximately 3 pints of sorbet, and the simple process and healthy product contributes to the pleasure of the making and the delight of the tasting.

Eat well!

Betty Anne at Buzz Savories

Summer produce peaks in July and August. I cannot choose between my 2 favorite vegetables
available only in July and August in Nebraska. These months bring
vine-ripened tomatoes and freshly picked Nebraska sweet corn. In the
Buzz Savories Tomato Tart, tomatoes reign, and I taste the flavors of
summer in every bite.

 I make the crust in my food processor although easily processed by hand too. Spicy Beer mustard brings flavor and also protects the crust from becoming soggy. Slice tomatoes, then dust with salt and pepper and dot with ricotta cheese or Mozzarella and bake. Then Join me in experiencing the summer’s Peak of flavor and pleasure. The rustic tomato tart looks as delicious as it tastes, and I always smile while making it because I enjoy the feel of the dough and the folding over process as the dough frames the gorgeous red of the tomatoes.

I thank Chef David Ignasius for the recipe.

We grill, picnic, celebrate summer with cook-outs, and our masterpiece, Schimmel’s Barbecued Ribs will be on the grill.  I like the flavor of a salty/sweet barbecue sauce, a char on a meaty rib and tender to the bite. In my experience ribs often are over cooked and dry or steamed and tasteless.  The recipe that follows guarantees a perfect barbecue every time. 

I suggest the Bernard Schimmel recipe for Ribs. I like it for 4 reasons

1) memorable flavor (Buzz Savories Honey Mustard)

2) recipe makes reliably juicy and tender ribs

3) easy to make for a few or many

4) all but the barbecue may be prepared a day before people gather

I feel honored to introduce you to a brilliant Chef,  Bernard Schimmel, the creator of the barbecued rib recipe. The Schimmel family were hoteliers in the 1900’s, and  built and supervised their inns with an Olde World charm.

Bernard Schimel, one of the Schimmel Brothers was a recognized  food artist and Master Chef.  On rare and special occasions my family and friends celebrated at the Blackstone Hotel in Omaha and later the Cornhusker Hotel in Lincoln where we happily experienced the Schimmel cuisine and artistry. 

In 1976 Joslyn Art Museum and the Schimmel family published a book, Joslyn Presents Bernard Schimmel’s Masterpieces and in rereading the book, I discovered a recipe for barbecued ribs. The recipe features Honey Mustard, and we know the best in flavor is Buzz Savories All-Natural and Hand-Packed Honey Mustard.

I recommend Schimmel’s recipe for barbecued ribs as a staple, a go-to recipe for entertaining and for family dinners. Make it once, and I believe it will earn a place amongst your favorites.

Eat well!

Betty Anne at Buzz Savories

June on the Great Plains of Nebraska, and Spring is fulfilling her promise meaning summer’s abundance of fresh vegetables are planted and green tops are pushing up through the soil yet we wait several weeks before harvest.

I’m thinking of you (and me) when I recommend Mediterranean Chickpea Salad for Buzz Savories’ June recipe. This salad tastes fresh and crisp, and offers its colorful style and light, lemony flavor for your next picnic or barbecue.

Mediterranean Chick Pea Salad rises to the top of my salad choices in June. I can buy – cucumber, red bell pepper, cherry tomatoes, and red onion. Parsley appears early in my herb garden, and a frizee of fresh parsley tops off this salad.

Mediterranean Chickpea Salad travels easily–no mayonnaise–and it retains its crunch and spark over 3 days. Make it in one bowl and refrigerate. 

Serve in a large bowl. It’s beautiful! 

The lemon vinaigrette dressing has become my new favorite to highlight fresh vegetables. Freshly squeezed lemon juice and Spicy Beer Mustard meld together to make a memorable salad for a picnic, barbecue, dinner and/or light lunch.

I blend the vinaigrette ingredients to form an emulsion. Use a stick blender or a food processor, although a steady whip motion with a wire whisk mixes the ingredients too.

I like the flavor and creamy consistency of the lemon vinaigrette so much that I pour nearly the entire recipe onto the Chickpea Salad. I save the remains for a smooth, salty fresh dip for cucumbers, radishes, and cauliflower.

Eat well!

Betty Anne at Buzz Savories