• Pat dry, and then season chuck roast with salt and pepper
• Heat oven to 325 Degrees F or prepare a slow cooker
• In a Dutch oven or skillet, heat oil over medium-high heat until sizzling hot. Sear until nicely browned (about 4 minutes/side)
• Chop the onions and the celery
• While the roast is searing, measure the liquid of your choice and stir in the chopped garlic
• Blend the Spicy Beer Mustard and Horseradish
• Remove the roast from the Dutch oven and scatter the onion and celery mixture into the pan in which you browned the meat or into the slsow cooker
• Spread the Spicy Beer Mustard and Horseradish mixture over both the top and the bottom of the chuck roast.
• Place the onion and celery mixture into the Dutch oven, or if using, the slow-cooker. Arrange the chuck roast on top of the vegetables and pour the liquid into the roasting pan.
• Cover with a tight fitting lid, and pop into preheated 325 degree oven. Roast for 2 1/2 hours or until easily piereced with a fork
• Do the same as above when cooking the roast in a slow cooker. Turn heat to either low or high. If low heat, cook the roast 10-12 hours, and if high heat, 5-6 hours.
• Add potatoes and carrots into the broth surrounding the roast, and continue roasting until vegetables are tender, about 1 more hour. Baste vegetables several times during roasting.
• When roast is fork tender and vegetables cooked, lift roast to a platter and with a slotted spoon, remove vegetables and place around roast. Serve the remaining broth in a bowl for guests to ladle over the meat and vegetables if desired.

• In a small bowl stir together mustard, mayonnaise and horseradish
• Serve brats with sauce and tooth pics for dipping

How to Grill the Perfect Brat

• Bring brats to room temperature before grilling
• Prepare the fire in the barbecue or heat the grill pan or black iron skillet on your stove to medium high heat
• Pat each brot with vegetable oil then place them onto the barbecue or grillpan//skillet on the stove
• Turn the brats every 2-3 minutes until they are toasty brown and Instant Meat Thermometer reaches 160 Degree F.
• Serve as appetize by cutting brats in 2 inch pieces for dipping
• Serve as Brats in a Bun by slipping the brat into a warm bun. I prefer a soft bun. Invite guests to spread the Spicy Beer Mustard/Horseradish Sauce onto the bun. Dill and/or sweet pickles add interest to the flavor although in my experience not necessary. The Spicy Beer Mustard/Horseradish Sauce takes the blue ribbon prize for top in flavor. Try it!

• 1. slip the skins on the peaches. Heat water in a sauce pan to boiling. Turn off the heat under the sauce pan. Drop in a peach and lift it out after approximately 30 seconds. Slip the skin off the peach. Follow the same process with remaining peaches
• 2. Sslice the peaches in half and remove the pit. place the peach flat side down on a cutting board and slice into 4-6 slices/half depending on the size of the peach.
• freeze peaches: Lay sliced peaches on a cookie sheet and freeze for about 3 hours until very firm
• 2. To make the sorbet: In a small bowl combine the water, milk, honey, lemon juice and salt and stir until the honey is completely incorporated.
• 3. put frozen peaches into a blender, then pour the liquid mixture over the peaches. Blend for 10-15 seconds until peaches are completely blended and the mixture is thick and creamy.
• 4. pour into a loaf pan or container for freezing or eat while deliiously soft.
• 5. if frozen, thaw for 10 minutes before serving

• The Crust
• Mix together the flour, cornmeal, sugar and salt and place in the bowl of food processor or in a large bowl if you are crumbling the butter by hand or with a pastry blender tool
• Add the butter and blend until the butter/flour mixture is approximately the size of corn kernels - about 6-7 blasts in food processor
• Add the water and mix until the dough starts to come together. Use your hands to gather the dough and shape it into a disk. If the dough feels too dry to do that, add mor water, 1/2 Tb at a time until you can form it into a disc
• Wrap th in plastic wrap and chill for at least 1 hour (you may make the dough a day or two ahead of the baking day.)

To make the Tart

• Remove the dough from the refrigerator. Unwrap it and, hold the disk of dough perpendicular to the counter, rap the sides of the dough on the counter, turn it as you go to soften the edges which helps them stay together and not get too ragged when you're rolling out the dough
• On a lightly floured counter or baking canvas, roll the dough out to a 14-inch circle, turning the dough and sprinklig more flour on the counter and the dough to keep it fron sticking as you're rolling
• Place the dough on a baking sheet lined with parchment paper or a silicone baking mat. Preheat the over to 400 Degrees F while you assemble the tart

The Tart

• Mix 1 tsp olive oil and 2 Tb. of Buzz Savories Spicy Beer Mustard to make a spreading consistency, then brush a layer of mustard on the dough leaving a few inches empty around the perimeter which you will fold over the filling later
• Slice tomatoes about 1/4 inch thick and layer them in concentric circles, overlapping a little, over the mustard
• Fold edges of the dough over the tomatoes to make an outer crust
• Place chunks of ricotta cheese (or Mozzarella) over, and in some places, partially tucked under the tomatoes
• Bake until the tomatoes are soft and cooked through and the crust is dark golden brown, about 45 minutes. Slide onto a cooling rack and let cool for about ten minutes before serving