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Honey and Apple Galette

Honey and Apple Galette

The muted colors of autumn – bronze, auburn, and caramel  are telling me to slow down, take time, walk, shuffle in the leaves and smell the woodsy perfume of autumn air.  I play-off autumn with Honey and Apple Galette. The flavor of fresh apples, cinnamon, nutmeg and honey compliments my palate and the season. A Galette assembles with ease and always bakes perfectly and tastes apple fresh with a crisp buttery crust. Eat well. 
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Apple Galette with Honey

Always easy and always delicious, Apple Galette with Buzz Savories fine honey crowns the feasts of November. Eat well!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Buzz Savories Honey,, dessert, flavor rich
Prep Time 35 minutes
Cook Time 35 minutes
Servings 6

What You'll Need:

  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ tsp sugar (for developing a toasty brown crust)
  • 8 Tb (one stick) butter
  • 4-5 Tb ice water

Filling

  • 3 medium apples (honey crisp, Gala, or local orchard apples)), peeled, cored, thinly sliced
  • 2 Tb honey (plus more for drizzling)
  • 1 Tb brown sugar l
  • tsp lemon juice
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp cornstarch

Finish

  • 1 egg lightly beaten (egg wash)
  • 1 Tb coarse sugar (optional for sprinkling)
  • extra drizzle of honey

How To Prepare:

Make the crust

  • in a bowl whisk flour, salt, and sugar
  • Cut in butter with a pastry cutter or your fingers until mixture looks like coarse crumbs ( may use food processor tho do not over mix)
  • Add ice water, 1 tablespoon at a time, mixing until dough just comes together
  • Form into a disc, wrap in plastic, and chill at least 30 minutes (can be made day before baking and chilled over night)

Prepare filling

  • In a bowl, toss apple slices with honey, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch
  • Let sit 10 minutes to release juices

Assemble galette

  • Preheat over to 400 Degrees F
  • On lightly floured surface, roll dough into a 12-inch circle, Transfer to parchment-lined baking sheet
  • Arrange apples in center leaving a 2-inch border
  • Fold edges of dough over fruit, pleating as needed
  • Brush crust with egg wash, sprinkle coarse sugar if desired

Bake

  • Bake 35-40 minutes, until rust is golden and apples tender
  • While still warm, drizzle honey over apples for shine and flavor
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Cheddar Cheese Sticks

Cheddar Cheese Sticks

I feel a buzz of pleasure  introducing you to a favorite recipe, Cheddar Cheese Sticks. The savory Cheese Sticks remind me of Southern cooking – lots of rich flavor and also a crunchy bite. And for me, the making is fun! The cheese sticks always look delectable and taste like they look.

They add considerable interest to a simple cheese board. I keep a box on hand throughout the Holidays.
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Spicy Cheese Sticks

Crisp and wonderfully full of flavor cheese sticks to eat for the Cheddar Cheese flavor and crunch and compliment a cheese a charcuterie board or a simple bowl of chicken noodle soup.
Course Appetizer
Cuisine American
Keyword appetizer, Charcuterie, cheese plate, snack
Prep Time 25 minutes
Servings 6

What You'll Need:

  • 1 ½ cups grated extra-sharp Cheddar cheese (about 6 oz.)
  • 4 Tb unsalted butter, soften to room temperature and cut into 4 pieces
  • ¾ cup flour
  • ½ tsp kosher salt
  • ½ tsp crushed red pepper flakes
  • 1 Tb half and half, milk, or heavy cream

How To Prepare:

  • 1. preheat oven to 350 Degrees F
  • 2. In a food processor, combine the cheese, butter, flour, salt and red pepper flakes. Pulse until the mixture resembles coarse crumbs. Add the half and half and process until the dough forms a ball, about 10 seconds. (if the ball doesn't form, add a tsp. more cream.
  • 3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough intoanb 8-byu-10 inch rectangle that is 1/8 inch thick. With a sharp knife, cut the dough into thin 8-inch stripsmeach 1/4-1/3 inch wide. (to limit dough sticking to the knive, flour the knife after each cutting)
    Transfer the strips to a parchment-lined cookie sheet, leaving at least 1/4 inch between them.
  • 4. Bake the straws on the middle rack for 12-15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
  • 5. Serve at room temperature. Cheese straws will keep in the refrigerator in a sealed container, for two days, but they taste best when freshly baked and served shortly thereafter.
  • I found this delectable, delicate Cheese Straw recipe at Alexandercooks.com
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Crunch Parmesan Roasted Pork Chops

Crunchy Parmesan Roasted Pork Chop

October, and the trees release their treasure trove of leaves, although not before they show off their wealth in gold and carnelian,  ruby, and amber.  I appreciate the splendor of October, and I welcome the chill that accompanies the falling leaves.

In preparation for temperatures shifting from cool to cold and blue skies to snow, I take out my favorite pork chop recipe.  I like it because the pork stays moist and is as tender as a roasted sweet potato, maybe because the chops are also oven-roasted. The taste is unmatched in part due to a dredge in a Spicy Beer Mustard sauce.  And the chop roasts quickly with an especially satisfying crunchy crust.
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Crunchy Parmesan-Crusted Pork Chops
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Crunchy Parmesan-Crusted Pork Chops

Cut-it-with-a-fork pork tenderness with marvelous flavor and easy cooking.
Course Main Course
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, healthy, mustard, pork chop
Prep Time 45 minutes
Servings 4 people

Equipment

  • 1 sheet pan
  • 1 wire rack

What You'll Need:

  • 2 cups Cornflake Crumbs
  • ¼ cup All-purpose flour
  • 2 large eggs
  • 3 Tb. Buzz Savories Spicy Beer Mustard
  • 1 tsp. salt
  • ¼ tsp pepper
  • 1 cup grated Parmesan cheese
  • 4 6-8 oz. pork chops (1 inch)

How To Prepare:

  • First! Dry brine the chops for added tenderness. (see instructions in dry brine recipe included.
  • Adjust oven rack to middle position and heat oven to 425 Degrees.
  • Whisk eggs, mustard, salt and pepper together and pour into shallow dish.
  • Spread flour in a shallow dish.
  • Toss Cornflake Crumbs and Parmesan cheese together in 3rd shallow dish.
  • Set a wire rack on a sheet pan and spray with vegetable oil or grease lightly with vegetable oil.
  • Using a sharp knife, cut 2 inch slits , about 2 inches apart through fat on each side of pork chop.
  • Pat chops dry with paper towels, and then working with one chop at a time, dredge in flour, dip in egg mixture allowing excess to drip off. Lastly, coat with toasted Cornflake Crumbs, pressing gently to adhere.
  • Place pork chops on wire rack and roast chops to 145 Degrees, approximately 20-25 minutes, rotating pan half way through. Remove sheet from oven and let rest 5 minutes.
  • Serve with with your favorite autumn vegetable and maybe cranberry sauce.
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Dry Brine for 1 inch Pork Chops

A simple dry brine guarantees a tender pork chop on your plate.
Course Main Course
Cuisine American
Keyword dry brine, oven-roasted, pork chops
Prep Time 8 hours
Servings 4

What You'll Need:

  • ½ tsp salt for 1 pork chop
  • ¼ tsp pepper for 1 pork chop

How To Prepare:

  • Combine the amount of salt and pepper needed for the number of pork chops on your menu. For 4 chops combine 2 tsp kosher salt and 1 tsp ground pepper
  • Pat dry the pork chops with a paper towel
  • Mix the salt and pepper
  • Lightly sprinkle the salt mixture over all sides of the pork chops. Use about 1/2 tsp of salt mixture/pork chop--this is key to avoiding an overly salty taste
  • Place chops on a wire rack set over a tray (to allow air circulation)
  • Refrigerate uncovered for at least 6 hours, ideally overnight (up to 24 hours)
  • Before cooking remove from fridge and let sit at room termperatur4 for 30-30 minutes. Do not rinse---Just pat with a paper towel to remove surface moisture
  • Cook by roasting (or searing or grilling) until internal temperature reaches 145 Degrees F, then rest 5 minutes
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Chopped Autumn Salad with Honey and Apple Cider Dressing

Buzz Savories Barbecue Pork Meatballs

Family and Friends, Feast and Football all come together in autumn. I plan simple and easy menus so that I may join the circles of fun and good times instead of flitting about last minute in the kitchen.

The Autumn Salad shouts crisp days and mellow flavors –  Honey Crisp apples, crisp bacon, crunchy pecans, diced red onion, dried cranberries and a bright sweet/sour dressing speak cool days and ruby red leaves drifting under the oak trees.

I prepare the dressing ahead 2 days prior to our feast and combine all components except the apples on the day before the feast day.  Ten or 15 minutes before serving, chop the apples – no need to peel them. Toss all in a large bowl, add the dressing then chop the salad and serve.

The Autumn Salad is earning 5 stars in my salad retinue because the dressing tastes clean and bright and light and fruity. The chopping is easy and fun to do (can’t go wrong).  In every bite I taste the variety of ingredients and over-the-top flavors with a major lift from the extraordinary Autumn Salad dressing.
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Chopped Autumn Salad with Honey Apple Cider Dressing

Autumn is for apples, and this savory salad showcases apples complimented with crisp bacon and dried cranberries , pecans to appeal to every diner. The dressing melds the flavors into a harmonious and full-0f-flavor salad.
Course Salad
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, salad, Spicy Beer Mustard, light,
Prep Time 20 minutes
Servings 6

Equipment

  • 1 large bowl

What You'll Need:

  • 9 cups Romaine lettuce, butter head lettuce, or Little Gem chop in 2 inch pieces
  • 4-5 strips bacon, cooked and cut into 1/4-1/2 inch pieces I bake in the oven until crisp and then cut in small pieces
  • 1 Honeycrisp apple I slice the apple off the core then cut the chunks in 1/2 inch pieces
  • ¼ cup red onion, diced
  • ½ cup dried cranberries
  • 4 Tb. pecan or walnut nut pieces Hazelnuts, walnuts, pumpkin seeds

Apple Cider Dressing

  • ¼ cup olive oil
  • 2 Tb. apple cider vinegar
  • 2 Tb. Buzz Savories local honey
  • 1 tsp Spicy Beer Mustard
  • 1 pinches salt and pepper to taste

How To Prepare:

  • In a food processor or in a small bowl blend the dressing ingredients. I use a stick blender and blend until the dressing is creamy
  • In a large bowl, combine the salad ingredients. Pour salad dressing over and toss to combine . Taste for salt and pepper.
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Buzz Savories Barbecue Pork Meatballs

Buzz Savories Barbecue Pork Meatballs

 I’m thinking of all of us sports fans, knowing September launches our favorite season! We are planning tailgating parties, back yard barbecues and/ or picnics to simply enjoy our mild temperatures and clear skies. Barbecue Pork Meatballs are my new favorite recipe for my favorite season. The Spicy Beer Mustard glaze also jumped to a favorite of mine for its ease of preparation and primarily for its light and saucy flavor.

Pork Meat Balls come together with ease. Make small, medium or large, and oven roast or grill. Serve with macaroni and cheese, potatoes (any way you like them), or simply on the antipasto board. The perfectly balanced sweet to tangy barbecue sauce also makes a delicious dip.
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Barbecue Pork Meatballs

Make these because the recipe is easy and the taste, a blend of spice and tender pork, bring your guests back for more. Make small, medium or large and serve as tasty appetizerrs, a light barbecued meatball sandwich for lunch or combine with Mac and cheese or a pasta dish.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword appetizer, Buzz Savories Honey Mustard, Buzz Savories Spicy Beer Mustard, Easy Cooking, main course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 10

Equipment

  • 1 cookie sheet layered with parchmernt paper

What You'll Need:

  • 1 pound ground pork
  • 1 small onion chopped fine
  • 1 large egg
  • 2 Tb parsley (fine-chopped) and optional
  • 1 cup Ritz crackers (crumbs)
  • ½ tsp salt
  • ¼ tsp black pepper

Buzz Savories Barbecue Sauce

  • 2 8 oz cans unseasoned tomato sauce
  • ¼ cup cider vinegar
  • 2 Tb Worchestershire sauce
  • ¼ cup molasses
  • 2 Tb Spicy Beer Mustard or Honey Mustard
  • 1 pinch red chili flakes or a tsp. of your favorite hot saucer
  • ½ tsp salt or more to taste

How To Prepare:

  • Preheat oven to 375 Degrees and layer parchment paper on a cookie sheet
  • In a small bowl whisk together the tomato sauce, vinegar, molasses, Buzz Savories Spicy Beer Mustard or Honey Mustard, and seasonings.
  • Pour the sauce into a medium sauce pan and bring to a simmer, stirring to blend all ingredients and simmer for 15 minutes then cool
  • Combine the pork, onion, egg, parsley (if using), Ritz cracker crumbs, salt, pepper into a large mixing bowl
  • Add 1/3 cup of the sauce to the pork mixture and use your hands to mix the ingredients until combined.
  • Using a spoon or scoop shape the mixture into small meatballs, (or medium or large) and set each one onto the cookie sheet
  • Glaze each meatball with the glaze and glaze again every 12-15 minutes of baking time and final glaze when the meatballs are roasted to desired termperature.
  • Bake until the meatballs are either medium well or well done aproximately 15 or more minutes according to the size of the meat balls (160 Degrees F)
  • Use remaining sauce as a dipping sauce
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Celebrate September with Apple Honey Crisp

Celebrate September with Apple Honey Crisp

September, and it is Apple Time! The Apple Orchard growers announced they are now picking apples- Fuji, Jonathon, Jona Gold, Gala, Red Delicious, and Honey Crisp.

Our September recipe celebrates the change of seasons and ripe, fresh apples combined with Buzz Savories’ local honey in our recipe for Apple Crisp. Taste the delicate honey flavors blending with fresh, tangy apple juices. 

Make it! Taste it! And tell me if you think as I do that this is the first recipe for apple crisp that isn’t asking for a scoop of vanilla ice cream. The tangy flavors of September apples with a background of Buzz Savories local honey define delicious.
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Apple Honey Crisp

Apple Honey Crisp boasts all natural ingredients. Apple Honey Crisp offes an energy lift at midday and a soothing snack at day's end. Fresh-picked slightly sour apples like Honey Crisp blend deliciously with honey, The flavor makes happy memories.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword apples, breakfast, Buzz Savories Honey,, dessert, Easy Cooking, honey
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8

What You'll Need:

  • 6 medium apples apples ( such as Granny Smith or Honeycrisp) peeled, cored, and sliced Search and find freshly picked apples if possible.
  • â…“ cup honey (adjust to taste)
  • 1 tsp cinnamon
  • ½ tsp nutmeg (freshly grated)
  • 1 Tb lemon juice
  • 2 tsp cornstarch or flour (to thicken juice)

Topping

  • ¾ cup rolled oats
  • ½ cup all-purpose flour
  • â…“ cup butter (softened or melted)
  • â…“ cup chopped nuts (walnuts or pecan) optional
  • ¼ cup honey
  • pinch salt

How To Prepare:

  • Preheat oven to 350 F. Butter a 9x9 baking dish.
  • Make the filling: In a large bowl, toss sliced apples with honey, cinnamon, nutmeg, lemon juice, and cornstarch. Spread evenly in the baking dish.
  • Make the topping: In a separate bowl combine oats, flour butter, honey, nuts (if using) an a pinch of salt. Mix until crumbly.
  • Sprinkle topping over the apple mixture and bake 40-50 minutes until apples are soft and beginning to caramelize and topping toasty brown.
  • Serve warm or room temperature or chilled.
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Honey Mustard Chicken

Honey Mustard Chicken

The Season is Sweet Corn in Nebraska, and combine Buzz Savories Honey Mustard Chicken with fresh from the field sweet corn, and we feast. The delicate spicy/sweet flavor of the Buzz Savories Grilled Honey Mustard Chicken plus easy cooking makes this recipe the favorite for August and a delightful and nutritious meal every month.  Oven roast if a grill is unavailable.
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Grilled Honey Mustard Chicken

The Honey Mustard marinade elevates the grilled chicken to guarantee a moist and luscious bite. The simple rcipe takes only minutes to assemble. Marinate in a zip-lock bag for 2-4 hours in refrigerator or overnight. Grill 5-7 minutes per side. Make a double recipe because your guests will enjoy seconds, and the leftovers will become lunch.
Course Main Course
Cuisine American
Keyword barbecue, Buzz Savories Honey Mustard, Easy Cooking, flavor rich, Light Dinner Meal
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Servings 4 people

What You'll Need:

  • 4 boneless chicken breasts and boneless thighs
  • ¼ cup Buzz Savories Buzz Savories Dpicy Beer Mustard
  • ¼ cup Buzz Savories local honey
  • 1 Tb fresh squeezed lemon juice
  • 2 cloves garlic minced (optional) or dried garlic flakes
  • 2 Tb olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp paprika (optional) for color/smoke I like smoked paprika

How To Prepare:

  • Make the Marinade: In a small bowel whisk togerher the Spicy Beer Mustard, Honey, olive oil, lemon juice, garlic, salt, prepper, paprica (if using)
  • Marinate the chicken: Place the chicken in a resealable bag or dish, pour 2/3 of the marinade over the chicken. Rerserve the remainder for basting or serving
  • Marinate in the refrigerator for at least 30 minutes or ideally 2-4 hours or overnight
  • Preheat the grill: Medium high heat (375-400F)
  • Oil grill to prevent sticking
  • Grill the chicken: Remove chicken from marinade, letting excess drip off
  • Grill for 5-7 minutrs each side, or until internal tremp. is 160F
  • Brush with reserved marinade during the last few minutes (if not using it as a dipping sauce
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Nebraska-Style Cowboy Caviar

Nebraska-Style Cowboy Caviar

Buzz Savories is publishing the recipe for Nebraska-Style Cowboy Caviar, one of our summer-time favorites.

Spicy Beer Mustard is a primary ingredient so check out regional stores that sell it or buy online. 

Happy Summer Times to You and Eat Well!
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Nebraska-Style Cowboy Caviar

A wonderful way to end July is by treating yourself to our Nebraska-Style Cowboy Caviar. No high-priced fish eggs, just great fresh Nebraska summer-time flavors.
Course Appetizer, Lunch, Salad, Side Dish, Snack, vegetable
Cuisine American
Keyword appetizer, barbecue, Buzz Savories Spicy Beer Mustard, cheese plate, Spicy Beer Mustard, salad, easy, vegetable dip
Prep Time 30 minutes
Servings 15

What You'll Need:

  • 1 can (15 oz( black beans, rinsed and dreained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 cup fresh or frozen sweet corn, cooked, drained and cooled boil Nebraska sweet corn for 7 minutes them cool immediately or eat
  • ½ red pepper, seeded and diced
  • ½ green pepper, seeded and diced
  • ½ medium red onion, finely diced
  • ¼ jalpena pepper, seeded and diced (optional) or 1/2 -your taste-

Dressing

  • â…“ cup olive oil or canola oil
  • 2 Tb apple cider vinegar
  • ¼ cup lime - juiced or lemon juiced
  • 1 Tb Buzz Savories Spicy Beer Mustard
  • ¼ tsp. garlic powder or garlic flakes
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper

How To Prepare:

  • Combine black beans, pinto beans, corn, red pepper, green pepper, red onion

Dressing

  • In a jar with a lid, add the olive oil or canola oil, vinegar/lime juice, Buzz Savories Spicy Beer Mustard, garlic powder or flakes, salt and pepper. Whisk or shake or blend with a stick blender until well combined and smooth.
  • Taste and add salt and pepper if desired
  • Combine the dressing with the vegetables, gently mix, cover and refrigerate. The Nebraska Cowboy Cavier may be made a day before serving and keeps well for a week refrigerated.
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Hot Links Chow Chow

Buzz Savories Hot Links Chow Chow

Summer without Hot Dogs is like celebrating the 4th of July without fireworks.

Even so, I admit I’m bored with the traditional Hot Dog primarily because the common toppings – ketchup and squirt of yellow mustard lack flavor and zing.

Now I have news! Since Chow Chow appeared among my recipe finds, I’m crazy about hot dogs again. I’m also happy with the easy process of making spicy, crunchy, luscious Chow Chow.

Chow Chow is a southern relish and probably derived from recipes brought by the immigrants arriving during the early 1900’s. They planted gardens, and their Old World methods of preserving/pickeling vegetables were difficult to replicate with New World vegetables.

How did ChowChow get its name? Historians tell us that ChowChow may be a version of the French word for cabbage “chou.” One of chow-chow’s main ingredients is cabbage.

ChowChow relish is typically made from a mixture of chopped vegetables, which may include:

  • Green tomatoes
  • Cabbage
  • Cucumber
  • Bell peppers
  • Onions
  • Carrots
  • Sometimes, hot peppers or other flavorings

Buzz Savories offers this spicy, tasty recipe to you now. Give it a try, and notice even though the process to draw the moisture out of the vegetables is 10-24 hours, the shredding, mixing, and preparing the pickling blend is easy. Chow Chow keeps refrigerated for several weeks.

Hot Dogs on the barbecue with ChowChow on the bun inspires summer fun!
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Hot Links Chow Chow

Buzz Savories Chow-Chow sparks flavor in grilled hot dogs, sausages, brats. Keep a jar accessible to perk up a pot roast in November. The flavor compliments our favorite meats and is a happy addition to summer barbecue besides being easy and fun to make. Buzz Savories Honey Mustard is a key ingredient.
Course condiment
Cuisine American
Keyword Buzz Savories Honey Mustard, cabbage, slaw, mustard, easy, frsh and crunchy, Charcuterie, flavor rich, grilling
Prep Time 20 minutes
Servings 10

Equipment

  • 1 food processor or grater

What You'll Need:

  • 5 oz shredded coleslaw (2 cups)
  • 1 medium cucumber unwaxed (8oz), cut into large pieces
  • 1 small red bell pepper (6 oz) cut into large pieces
  • 1 small yellow onion (6 oz) cut into large pieces
  • 1 small jalapena pepper, stemmed, seeded, coarsely chopped (optional) I use approximately 1/2 or 1/4
  • 1 ½ tsp kosher salt
  • â…“ cup sugar
  • ¼ cup apple cider vinegar
  • 2 Tb your favorite hot sauce
  • 2 Tb Buzz Savories Honey Mustard
  • 1 tsp celery seed
  • ½ tsp ground pepper

How To Prepare:

Hot Links

  • 8 sausages, hot dogs, brats
  • Make the chos chow: in a food processor, pulse the coleslaw mix until finely chopped, then scrape into a large strainless steel or glass or plastic bowl
  • In th food procssor, pulse the cucumber until coarsely hopped and transfer to bowl with cabbage
  • In the food processor, pulse the bell pepper, onion, jalapeno (if usoing) until coarsely hopped. Scrape into bowl with the cabbage mixture. Stir in 1 tsp of the salt, then cover tightly with plastic wtap or a lid and refrigerate 8-24 hours.
  • Drain the vegetables through a fine mesh sieve, pressing on the vegetables with a spoon or your hands to squeeze out as much liquid as possible. (I squeeze the vegetables in an old t-towel to express the brine juice although pressing through the sieve works well too.)
  • In separate bowl whisk together the sugar, vinegar, hot sauce, mustard, celery seed, black pepper, and the remaining 1/2 tsp salt.
  • Stir in the vegetables. Cover tightly and refrigerate for 4-24 hours.
  • Mzke the hot-links. Place sausages on a medium-low grill. Grill until they turn color and grill marks appear turning ocassionally, 7-10 minutes or more depending on size. Toast the buns on the grill. Top with chow chow and serve. Serve remaining chow chow on the side.