And In light of 2020 and feeling hope that all beings may be happy, healthy and free from suffering, I suggest we invite friends, family, neighbors, colleagues for a tapas only party. Tapas on the buffet or the patio or the campfire or the kitchen table, on the floor, in a box, with a fox.
A sensational tapa arrived in my in-box that I will share with you. Thank you http://www.maille.com for the recipe. and see my riff of Smoked Salmon, Spicy Beer Mustard Crostini.
Smoked Salmon and Spicy Beer Mustard Crostini happily takes the center piece of the tapas table because it looks colorful, hearty and delicious, and it is! Add a bowl of olives and pickles and call it enough or go for summer sausage, etc. Keep it simple, I think. Feel free to half or quarter the recipe depending on the number of guests. I make it 2 hours before the guests arrive and serve the crostini at room temperature.
Course Appetizer
Cuisine American
Prep Time 30 minutesminutes
What You'll Need:
1baguettesour dough or Frenchslice a fresh baguette in 3/4 inch slices
1lb.smoked salmon
¼cupdillfinely chopped
¼cupchivesfinely chopped
¼cupcaperssliced in half
¼cupcaviar
½cup mayonnaise
½ cupcream cheese
1Tb.Spicy Beer Mustard
¼tsp.salt
¼cupbutter or olive oil
1squeeze containersour cream
How To Prepare:
Preparing the crostini
slice baguette into 3/4 inch slices
spread butter or olive oil on top and bottom of each slice
heat a heavy stainless steel skillet or black iron skillet to medium heat and toast the crostini on both top and flip to toast the underside, toast to a light caramel color. Watch the process with care because quickly they can get too dark
cool on a sheet pan
Spicy Beer Mustard Sauce
Combine Spicy Beer Mustard, salt, cream cheese and mayonnaise and mix well
Herbal toppings
select one or all of the toppings: dill, chives, capers, caviar - If you acquire caviar, forget the chives, dill and capers. Let the caviar glow in the spotlight.
finely chop the dill and the chives, keep separate
slice the capers in half
caviar is sensational but optional
Assembly
spread the dressing on each crostini
add generous amount of smoked salmon to each crostini
top with a squeeze of sour cream or several dots of sour cream
choose the toppings or toppings you prefer, then top each crostini with either dill, chives, capers, or caviar
Fritz’s Meats
Please see one of Central Nebraska’s most popular businesses – Fritz’s Meats in Holdrege, NE, a family owned business.
Fritz’s Meats
Customers travel hundreds of miles to buy Fritz’s meats, fish, poultry, sausages,brats, sauces, Village Piemaker Pies, Spicy Beer Mustard and Buzz Savories Honey Mustard, and more fine foods. When Central Nebraska people gather, they usually begin their planning at Fritz’s
Thank all of you for reading and commenting and placing Buzz Savories mustards on your condiment shelf. I appreciate you and feel loads of gratitude for the challenge that starting a food business offers me and for the pleasure of communicating with many of you, Mustard Mavens.
I will be away from the newsletter site for most of January to launch a new product – Buzz Savories Honey! And write a USDA grant to better tell the story and perfect “HA” – I mean develop a credible business plan!
Meet Mustard Merchants Dyette and David Bailey, gift shop Wizards in Central Nebraska.
Thank Dyette and David Bailey who lead the way for a store “With Something for Everyone” and every age and with nearly every interest. I linger long among the table linens and kitchen ware. Dyette and David select products that last long, many well known brands, and at reasonable prices. Baby gifts, cards, children’s games and puzzles, fine China, crystal, modern pewter, photo frames, bar keep products, Husker memorabilia and so much more. See the website and order online. http://giftsandthingsholdregene.com
The Season for Greeting and Giving inspires memories of my mother, Betty Best mixing, kneading, baking and giving loaves of Swedish Rye Bread to friends, neighbors, and family. Swedish Rye, a tender, slightly sweet and slightly savory bread provides a satisfying breakfast, toasted and spread with butter and chokecherry jelly or accompanied with scrambled eggs. Then atreat for lunch – a ham sandwich, or an open-faced grilled ham and cheese, or simply slice and eat!
Photo below by Michelle McCormick
See a photo of my mother supervising a pre-Easter egg coloring activity with her twin great granddaughters. Mother now is now 103 years of living.
.
Why Swedish?
The maternal side of her heritage, her grandparents Anna and Frank Johnson immigrated to America’s shores from Smaland, Sweden in the late 1800’s. The couple met in Illinois where they both were working to pay the costs of passage from Sweden to the U.S.
Anna at age 16 worked for the John Deere family in Moline, Illinois where she served as a cook in the household, and although already proficient in the culinary arts she acquired new skills and recipes that she carried with her to their final destination, Holdrege, Nebraska.
Her original rye bread recipe requires too much time (24 hours from start to finish) and is too complex and way too sticky for me to describe it to you, (and I admit I have never made an edible version of Great Grandmother Johnson”s Swedish Rye although I tried).
In place of my family’s Swedish Rye Bread recipe, I came across a Swedish Rye Bread recipe that replicates it mostly. I quickly learned to make it, and I know you can too!
Why rye flour?
Rye grows in poor soils and cold climates with long winters, thereby rye breads commonly eaten in Scandinavia, Canada, Russia, the Baltic Region. The grain provides soluble fiber, Vitamin E, calcium, iron, and potassium. Because rye berries are harder to refine than wheat, they retain more of their nutrients. Rye berries are significantly lower in gluten than wheat, and speaks toward the necessity to mix the rye flour and an All-Purpose wheat flour..
rye bread loaf
Why Swedish rye flour version?
Most rye flours are designed for dark rye and more coarse- textured rye breads than this Swedish version. Swedish Rye flour appears light brown in color and with a fine, powdery feel to it. Swedish Rye Bread weighs less than the Russian Rye, tastes sweeter and more tender. I suggest ordering this specific Swedish rye flour from Kat’s Korner Market in Axtell, Nebraska. Telephone: 308 743 2434.
They will send the lighter version of rye flour that this rye bread kneads (pun intended). I located the correct rye flour on Amazon grocery although seems it can only be purchased in amounts of 30 lbs.!
Why make it?
Mixing, kneading, and baking yeast bread lifts me up and out of the tiresome details of everyday and takes me away to the sacred place of the bread bakers in all of time.
Mixing, making, kneading, baking bread connects me with my ancestors from 100 years to 1,000 years past. I imagine the ancient ones harvesting the grains and pounding them into flours and mixing with water (or probably beer) and the wild yeasts in the clay pot, and baking the dough in ovens made of rocks and clay and hot stones.
Then for a person like me who lives mostly in her head, writing and planning, making bread connects my hands with my brain and my shoulders with my hands, and I feel like a complete person while engaged in the bread making process.
Bread-making is practiced wherever grains grow, and I consider it a useful skill and a delicious, edible art.
Bread made in your home with your hands and your wooden spoon gives pleasure and wonder wherever it is served.
Wholesome, and greatly entertaining process
How much time does it require?
I schedule myself 3 hours at- home-time when I bake this recipe of rye bread. I’m actually hands-on processing the recipe no more than 60 minutes and the remaining 120 minutes involve time when the bread is rising and baking.
Swedish Rye Bread tastes sweet and rich with a hint of savory
Servings 8people
Equipment
2 -3 qt/ glass or clay mixing bowl
wooden spoon
bread board or pastry cloth
scale - I find a scale useful although not essential
What You'll Need:
1cuppotato water (water from boiled potato)
1packageyeast -Fleichman's dry yeast packets
1 medium potatoboiled and mashed
2cupsrye flourIMPORTANT - "light" rye flour
½cupAll-Purpose flour
1Tb.salt
2cupsbeerI use a dark beer (a stout) although any beer will work as well
Part 2
½cup brown sugar, firmly packed
¼cup butter
¼cupsorghum syrupIMPORTANT - Find sorghum and you may need to order from Amazon.
5cupsAll-Purpose white flour
How To Prepare:
Part 1 - Rising
Boil one medium potato in water until soft. Drain the water, setting 1 cup aside.Mash the potato to a smooth mash.
Cool the potato mash to body temperature. Add 1 cup of leftover potato water (also cooled to body temperature) , the yeast, rye flour, All-Purpose flour, salt and 2 cups of beer (room temperature)
warm your oven to 150 Degrees, TURN OFF the oven then cover the yeast mixture with a clean towel and set the yeast mixture into a warm oven.
In approximately 45 minutes, it will double in size and begin Part 2
Part 2 - Kneading
Mix together and bring to a simmer the brown sugar, sorghum, butter then cool to the temperature of your hand
When Part 1 has doubled in size, mix in Part 2 and with your sturdy wooden spoon stir in approximately 4 cups of All-Purpose flour.
Knead the mixture using the palm of your hands and slowly incorporate 1 more cup of flour. Knead until the loaf no longer sticks to your hands or the Board or the pastry cloth. Sometimes you may need to sprinkle in more flour. IMPORTANT: the art of bread baking may be in part determining when enough flour is incorporated into the dough mixture. Too much and the bread tastes of flour and not enough, and it may not hold its shape during the second rise. Knead and slowly dribble flour over the dough until you can rest your hand lightly on the loaf, and the dough doesn't pull out of the loaf when you lift your hand from its surface.
Butter 3 bread pans or tins of any sort or size.
Cut the dough with a broad French chef knife into 6 equal chunks. I weigh each chunk, and they will weigh approximately 1 lb. If not snip some from one and add to the lesser.
Knead each loaf again so it is smooth in appearance and firm enough so that it is not sticky to the touch. Be sparing with the flour.
Set the balls of dough to the buttered tins. If you are using traditional bread tines, 2 to a tin.
Part 3 Baking
Lightly butter the surface of each loaf with soft butter
With a sharp knife pierce each loaf from top to bottom (I don't know the reason for this except it looks appealing when baked)
Cover with the clean cloth and place in a warm spot in the kitchen for a second rise.The bread has risen when you press the side of the loaf with your index finger, and you make a dent in the loaf and it stays dented for 15 seconds.
Place the tins in a 375 Degree oven for 1 hour. Test for doneness by wetting a finger and touching your wet finger to the bottom of a tin of bread. Listen for a sizzle. When the bread is toasty brown on top and the tin sizzles when you touch it with a wet finger, take it out of the oven and turn the bread out on a clean cloth or parchment.
Polish the tops of each loaf with a skim of butter.
Part 4 - TASTE
While still warm, cut a slice with a serrated bread knife, and take a bite. Always good to spread butter on a warm slice of Swedish rye bread and jelly and jam too.
Cool, slice and spread with Buzz Savories Honey Mustard or Spicy Beer Mustard and thinly sliced ham. Now you know why you made Swedish Rye Bread, and you did it!
Allow the loaves to cool, wrap tightly in heavy duty aluminum foil and keep in your refrigerator easily for a week or freeze or best of all, give a loaf to your neighbor.
Photo by Photographer, Don Brockmeier
Jessica Kraus at Lost Way Brewery
Please meet Jessica Kraus, a Mustard Merchant at their family business, Lost Way Brewery in Holdrege, NE. http://www.Lostwaybrewery.com
Upon first taste of the original Buzz Savories Spicy Beer Mustard, Mark Kraus, Jessica’s husband and President of the Lost Way Corporation said, “Lost Way’s brew, Olde Creamery Stout is the beer this recipe needs to taste better than the rest.” Spicy Beer Mustard and Olde Creamery Stout partnered from that day onward. Luxurious beers, Buzz Savories Mustard, 100 % Beeswax Candles and curious conversations occur every day at Lost Way.
And..Olde Creamery Stout plays a starring role in the elegant Swedish Rye Bread recipe that you see above:
Lost Way Brewery, 613 3rd Ave., Holdrege, NE 68949 tele: 308 995 0503
Make Swedish Rye Bread and eat lots of Buzz Savories mustards and I wish
Winter creeps into December as Autumn leaves (pun intended) in November.
Harvest is complete, and the heaps and mounds and mountains of field corn, the primary Nebraska crop, were augured into the towering grain elevators and miles of Burlington Northern & Santa Fe grain cars.
November’s rich bronze and burgundy colors faded, the crisp sounds of crunchy leaves and the woody smell of dried grasses peaked, and.now I turn to winter squash for vibrant color and mellow, earthy flavors.
A winter squash roast honors the end of autumn and the privilege of living in a farming community where harvest time claims its own season.
Winter squash keeps for months in my cool basement.
I invest in a variety of winter squash at farmer’s markets and the all-year Nebraska Food Coop http://www.nebraskafood.org.
Growers show off their heirloom varieties – Honeybaby, butternut, delucatam, candystick, heirloom acorn, buttercup, winter sweet organic kabochared.
Buy a winter squash in October, store it in a cool, dry place, and it will save itself until March or later.
Grab a new to you squash recipe and enjoy squash’s rich flavor, nutrient value, fiber and ease of cooking.
I thank them and see my riff on their original recipe that follows:
Any size or variety of winter squash works for this recipe. I especially like the flavor and rustic design from the scoring and the glaze. Find your pizza cutter or a sharp, small knife to make the hatch marks on the surface of the squash.
Use greens of your choice. If Swiss Chard or Kale are available, slice the leaves in ribbons for easy cooking. Spinach takes only minutes to cook down.
I like a variety of rice for this dish. Combine black, tan, brown rice, or if unavailable a brown rice cooked according to package directions will taste great too.
Winter Squash and Buzz Savories Honey Mustard glaze
Butternut Squash Stuffed with Grains and Winter Greens
Winter squash recipe that may be a meal in itself or a luxurious side
Course Side Dish
Cuisine American
Servings 6people
Equipment
roasting pan, pizza cutter
What You'll Need:
2mediumButternut Squash or other winter squash of choiceclear out the cavities
1 Tb.unsalted buttermelted (or olive oil)
1 Tb.maple syrup
1Tb.Spicy Beer Mustard or Buzz Savories Honey Mustard
1Tb.kosher salt
FILLING
2Tb.olive oil, divided
1largeyellow onionfinely diced (1 1/2 cups)
3med.garlic clovesminced
2tsp.minced fresh thyme or 1/4 tsp. dried
3cupswinter greens (kale, chard, spinach) chopped
2 ½cupscooked rice (mix of brown, black, red or white) or farro (cook according to directions on the package
1 Tb.Spicy Beer Mustard
3oz.Feta Cheese
½ cupwhite wine or chicken stock or water
1Tb.Rice Wine Vinegar
3oz.Feta Cheese
How To Prepare:
PREPARATION
Preheat oven to 425 Degrees and set a rack in the middle. Line a large baking sheet with parchment paper or foil
Using a pizza cutter or sharp knife, score the flesh of the squash in diagonal cuts, about an inch apart, in both directions. Be care not to cut through the skin.
In a small bowl, mix together the butter, maple syrup, Spicy Beer Mustard or Buzz Savories Honey Mustard, salt and a few grinds of pepper
Place the squash halves, cut side up on the baking sheet and spread with the glaze. Roast until tender, 40-45 minutes for Butternut squash and 25-30 minutes for honeynut squash. It should be quite soft when pricked with a fork.
FILLING
Set a large skillet over medium high heat, add the oil and the onion and season with salt and pepper. Saute, stirring occasionally until the onions start to soften, about 4 minutes.
Add the winter greens and vinegar and wine or stock or water. Cook stirring until greens are wilted and tender.
Add in the cooked rice or the farro, Add the thyme and season with salt and pepper.
Lower oven temperature to 350 Degrees. Stuff the grain mixture into the bowls of the squash, heaping it, as needed - I fit nearly 1/4 in each cavity. Serve extra filling on the side. Top with crumbled Feta Cheese and bake until everything is hot and the cheese browns a little. Serve hot or at room temperature.
BUZZ SAVORIES RETAIL
Please meet Sean Jenkins, Oxford Locker at Kearney. Stop by to taste Sean’s smoked jerky and sausages, buy fresh and especially high quality steaks, pork chops, roasts – all cut and wrapped as you like. His meats and seasonings and of course, Buzz Savories mustards rate 5 stars in flavor, quality and cut. Sean’s passion for the meat cutting business shows in his customer service and interest in responding to his customer’s questions about best choices and preparations for his quality products. Sean always has a smile and a story.
Mustard Merchant Photos by Photographer, Don Brockmeier
Oxford Locker in Kearney
I thank the Following Businesses for featuring Buzz Savories Mustards. Buy here or Amazon.com
Lost Way Brewery
614 3rd Ave, Holdrege, NE 68949
308-991-1795
Fritzs’ Meat Market
1304 4th Ave, Holdrege, NE 68949
308-995-8121
Oxford Locker
105 West 11th St., Kearney, NE 68847
308-455-3078
Elwood Co-op
304 Smith Ave., Elwood, NE 68937
308-785-2182
H&J Grocery & Beverage
101 N Main St., Eustis, NE 69028
308-486-3251
Rustic & Red
139 8th St., Cozad, NE 69130
308-784-3200
Corner Store
8080 La Jolla Shores Drive, La Jolla, CA 92037
858-246-6294
Fareway Meats
3033 S 84th St., Lincoln, NE 68506
402-486-6611
Knowlen & Yates
315 Norris Avenue McCook, NE 69001
308-345-4848
Leon’s Gourmet Grocer
2200 Winthrop Rd., Lincoln, NE 68502
402-488-2307
Backalley Bakery
609 West 2nd Street, Hastings, NE 68901
402-460-5056
Lexington Regional Health Center Gift Store
1201 N Erie Street, Lexington, NE 68850
308-325-4286
GROW Nebraska’s Buy Nebraska Store
421 W Talmadge Rd, Kearney, NE 68845
308-338-3520
Wohlner’s Neighborhood Grocery & Deli
3253 Dodge St., Omaha, NE 68131
402-551-6875
The Historic F Johnson Building and Buzz Savories, LLC corporate office – my office overlooks the flat roof of an adjacent building https://www.fjohnsonbuilding.com Photo by Don Brockmeier
I truly enjoy office time in the historic F Johnson Building, and I am learning that most of my creative and productive work gets done between 10 a.m. to 3 p.m. Ioften work through the lunch hour, and by 3 in the afternoon, my hunger subsides, and I decide to skip lunch entirely and go to the finish without food. I substitute real food by imagining a substantial dinner menu including a Hot Fudge Sunday for dessert since I skipped lunch.
That is until I experimented with a new salad dressing, Buzz Savories Honey Mustard Dressing and made my first Lunch in a Box..
Buzz Savories Honey Mustard Dressing
Health and fitness professionals seem to agree that small amounts of food through the day improve health versus eating 1 large meal at day’s end. I agree and find that my metabolism and my stomach prefer me to eat lunch, and lately I devised a new plan – Lunch in a Box – that I easily transport to my office or pack in my car when I’m traveling to the Mustard Merchants or to The Creamery where I manufacture the mustards.
The Box is filled with crunchy vegetables and tender avocado and hard boiled eggs and Buzz Savories Honey Mustard Dressing that makes it all taste really good. I add pecans or almonds, red onions, left over baked sweet potato chunks, sugar snap peas, dried cranberries, leftover chicken or steak, ham?
I will start at the beginning – the dressing, a Buzz Savories Honey Mustard, a simple, hearty dressing to highlight the flavors of the vegetables and proteins in my salad.
Buzz Savories Honey Mustard
Buzz Savories Honey Mustard Dressing
Most often I now bring my Lunch in a Box, eat at my desk and feel pleasantly full and totally satisfied. Additional benefits:
(1) make ahead and refrigerate – Lunch in a Box stays fresh for several days so make more than one and save for a lunch later in the week.
(2) Use vegetables in your refrigerator that likely are waiting for you to slice and dice them
(3) add a protein of your choice – hard boiled egg, leftover chicken, leftover steak, cubes of cheese.
(4) Lunch in a Box recipe that follows combines 7 common ingredients into a hearty, colorful and delicious salad that satisfies my hunger for 4 hours.
I bought 2 polypropylene (PP) hard plastic containers with tight-fitting lids. Size: 6″ x 6″ x 4″
PP safe plastic box with tight fitting lid.
I make a simple Honey Mustard Dressing: Combine 1/4 cup. Buzz Savories Honey Mustard with 1/4 cup Rice vinegar and 1/4 cup vegetable oil of your choice and add 1/2 tsp. salt Mix the mustard and the vinegar and the salt, then slowly drip in the oil while whipping with a wire ship. The mixture will form an emulsion. Taste and season with more salt if desired. Pour into a jar, cover and refrigerate.
Salad greens vary according to your taste and products in hand. I suggest baby spinach or kale sliced into ribbons or Swiss Chard also sliced into thin ribbons. Miniature cucumbers, Miniature peppers, Kalamata olives, tender greens – chives, parsley, mint,and topped with hard boiled eggs and 1/2 or 1 whole avocado. Avocados make any salad taste rich and luxurious in my opinion.
PP Plastic or glass box 6" x 6" x 4" with a tight fitting lid
What You'll Need:
Buzz Savories Honey Mustard Dressing
¼cupBuzz Savories Honey Mustard
¼cuprice vinegar
¼ cupcanola oil or olive oil
½tspsalt
Lunch in a Box
2wholePersian/miniature cucumberssliced thin
2handfulsbaby spinach leaves or ribbons of kale
4wholeminiature sweet peppers
1handfultender herbs (chives, parsley, mint, dill)use what you have available, one or all, and chop fine
1 or 2wholehard boiled eggsquartered
½ wholeavocadocut in chunks
4wholeKalamata olivescut slices from the seed
How To Prepare:
In a 2 cup mixing bowl, mix the mustard, rice vinegar and salt
with a wire whip in hand, drip the oil into the mustard mixture and whip as it forms an emulsion
keep refrigerated in a container with a tight fitting lid
measure and pour 2 Tb. Buzz Savories Honey Mustard Dressing into the box
layer the cucumbers on top of the dressing and add 2 generous handfuls of baby spinach or ribbons of kale and the finely chopped tender herbs
top with the colorful peppers, avocado, Kalamata olive slices and hard boiled eggs
close the box with a tight fitting lid and refrigerate
Shake well before serving
Lunch in a Box
A New Series
Please meet the Buzz Savories Mustard Merchants in the Buzz Savories newsletters: I appreciate their enthusiasm for the Spicy Beer Mustard and the Honey Mustard. The Mustard Merchants initiate sales, and they pass on the recipes that customers like to me, and then I share them with you..
Photos of the Mustard Merchants and their businesses will give you a glimpse of small towns in south-central Nebraska, our business store fronts, and also some city-scapes since Mustard Merchants sell Buzz Savories Mustards in Lincoln, the State Capitol.
Please meet Dianna Krumme, manager of H & J Grocery and Beverage business. H & J has been operating continuously since 1886 when Eustis was incorporated as a Village as a railroad was built through the Nebraska Territory. Since its beginning the grocery and beverage store featured sausages made in the tradition of the German population who immigrated to the territory to farm and start banks and all services needed by an industrious and soon-to-be prosperous population.
:Photos by Photographer, Don Brockmeier,
Since the 1800’s the H & J has specialized in meats and especially home made sausage recipes that the immigrants brought with them from Germany to Eustis, Nebraska. Entrepreneurs in the region built and now manage a factory, Rowdy’s Meats in the village. Rowdy;s smokes various sausages, and cuts of beef, brats, Polish sausages, and many more distinctive recipes. https://www.rowdysnacks.com I recommend every one of their products and especially Rowdy’s Hard Tac, a cured sausage snack. This eat-on-the-go and high protein snack is a dry-cured smoky flavored sausage treat from Eustis, Nebraska.
H & J serves a popular hot breakfast on Saturdays to patrons and hunters who populate the area during deer, pheasant, turkey, and quail seasons. Their deli makes sandwiches for sale in the meat counter that also features juicy and full-of-flavor Brats. Also I buy handmade noodles at H & J. The Eustis Senior Center members hand-make traditional noodles that I must have for soups and pasta recipes.
Stop in for a cup of coffee and a sandwich and a story.
Buzz Savories mustards are made in rural Nebraska with local honey and Lost Way Brewery Olde Creamery Stout, and I like sharing glimpses of my place on the planet in the Buzz Savories newsletter, thereby my thoughts on September.
I am seeing and feeling a Change in Seasons and just in time for us on the High Plains and River Valleys in Nebraska. Weather dramas are wearing thin. The following poem offers a glimpse of my place during the spring and summer of 2019.
Photo by Photographer Don Brockmeier,
Where I Live Weather Rules
I live on a rim of earth below an always ascending sky
Sky billows, thunders, whirls in shifting shades of slate
Straight-line winds, 50-mile per hour gusts
Rain pours, drizzles, drenches, dumps, drops
Sky marshals its power over us
And earth blooms green and gold,
Sky makes sign for weather
Weather tells our fortune
Earth Acquiesces
Flood, drought, hail
From early spring to summer and now autumn, the sky has made its powerful presence known in Nebraska. Sweeping rain events, alarming for us who live on a usually arid prairie, sloshed, flooded, destroyed. In March 2019 until yesterday, sky showed us super cell thunder storms, hail, drenching rain, flash floods, down bursts and crazy, driving winds.
In spite of rain and wind and during the intermittent sunshine, Honey bees made their honey. Buzz Savories mustards feature honey, and I thank the bees as I measure, mix, pack and process Buzz Savories Honey Mustard.
Autumn in bronze, scarlet, auburn, rust calls me to marvel at the colors, and to plan time on the patio with friends. It’s gotta be grilled salmon with a maple syrup/honey mustard glaze on the menu with wild rice and farmer’s market green beans.
Take this salmon recipe to heart and do it! You, your family and guests will remember the flavor for a long time and thank you, the chef who grills a perfect Buzz Savories Honey Mustard and maple syrup glazed salmon.
Salmon in heavy duty aluminum foil package
FIVE STEPS TO PERFECTLY GRILLED SALMON
1. buy 2.45 pounds of salmon to serve 4 people
2. buy Buzz Savories Honey Mustard and make the mustard/maple syrup glaze
3. prepare a hot grill
4. make heavy aluminum foil packages with zucchini slices lining the bottom, place salmon on top of the
zucchini and baste fillets with Buzz Savories Honey Mustard Glaze.
5. grill 12-18 minutes until the salmon flakes
MENU
BUZZ SAVORIES HONEY MUSTARD AND MAPLE SYRUP GLAZED SALMON
WILD RICE
GARDEN FRESH GREEN BEANS
DESSERT? WHY NOT?
I bought a 2.45 pound salmon fillet, and it serves generous portions for 4 people. Wild rice offers a perfect back drop for the Buzz Savories Honey Mustard/maple syrup glaze with salmon on the grill. I buy cans of Canoe brand wild rice in my grocery store, and I hope you may find it in your grocery store too. If not, find it at this website. https://www.canoewildrice.com.
I thank https://www.maille.com for the origin of my riff on Buzz Savory Honey Mustard and maple glaze grilled salmon.
Grilled Salmon with Buzz Savories Honey Mustard and Maple Syrup Glaze
Course Main Course
Cuisine American
Servings 4
Equipment
Heavy Duty Aluminum Foil
What You'll Need:
46 oz.salmon fillets
4smallzucchini and 1 Tb. olive oilslice into approx 1/4 inch slices and toss in olive oil. The zucchini serves as added moisture for the salmon in the grilling process. Discard before serving.
Buzz Savories Honey Mustard/Maple Glaze
4Tb.Buzz Savories Honey Mustard
4tsp.maple syrup
4tsp.olive oil
Wild Rice Casserole
215 oz cans Canoe wild rice Find canned wild rice or order from
¼ stickunsalted butter
1Tb.vegetable oil
2stickscelery including leavesslice thin slices
1 mediumonioncut in medium dice
½tsp salt and pepper or to taste
2cupchicken or vegetable broth
How To Prepare:
Prepare Salmon Grill Packages
Salt and pepper the salmon fillets
Prepare a hot grill
Cut 4 large squares of foil
Toss zucchini slices in olive oil, season with salt and pepper
Place the salmon fillet on top of the zucchini
Evenly divide the Buzz Savories Honey Mustard and maple glaze on top of the salmon. Close the foil packets leaving a 2-4 inch opening at the top
Grill the foil packets with the lid covered until the salmon flakes, about 12-18 minutes
Discard the zucchini slices and serve the salmon fillets accompanied by wild rice
Wild Rice Casserole
Melt the butter in a medium-size enamel coated casserole
saute the celery and onion until tender
Drain and rinse the wild rice
Mix wild rice and celery and onion, add 1 cup chickenor vegetable broth, season with salt, pepper, and thyme
Place in a 325 Degree oven for 20 minutes and then turn oven to 150 to keep the rice warm
In October we pause to celebrate progress toward recovery of roads and bridges due to flooding, our abundance, and the beauty of the season. Please join us.
When: Oct. 10
Where: Lost Way Brewery, 614 3rd Ave., Holdrege, NE 68949
Time: 5 p.m. to 7 p.m.
Food Truck chefs in our region will bring appetizers created with Spicy Beer Mustard for taste tests and enjoyment.
Brawny vines, punch green patterns on turquoise sky
troops of robust leaves tumble in the sunlight
Free from the inside and moving out, Outrageous Squash
Vertical sunflowers shimmy-up the sun’s rays
The heads drip gold, grow complete and nod
Uncluttered, un-contrived and true
Parsley cuts a clean design
A glove of frothy chlorophyll tops slim, crisp rods
An immaculate print
Kale declares its nature in ruffles and frills
Dressed for a midnight dance under a pumpkin moon
Snappy stalks grow rich from the dark earth
Without apology, Kale gets what’s good for it
The soul’s calling is clear in all that grows here
Myself, I say.
Myself, I shout!
I welcome you and also the soft footsteps of Autumn,
I’m writing alongside a garden that is striving to fulfill the promise of the summer. Even though gloomy days and frequent soaking rains slowed growth, plants in my Nebraska garden push on and up seeking every drop of sunlight for energy and chlorophyll.
I especially admire Kale. Sturdy and confident Kale addresses the world’s woes with a “Can do” spirit. From a cold April and through rain or shine, Kale makes exuberant, curly leaves and looks confident and prosperous.
Kale shows its best self in autumn because it likes cool days and sometimes grows past freezes and icy winds.
Find fresh Kale at your Farmer’s Market or neighbors garden, then tap into your Buzz Savories Honey Mustard and embark upon this fun-to-make, vitamin-packed and rich-in-flavor dinner/salad.
The gift of the Honey Mustard Dressing and Autumn Kale Salad recipe that follows was published at https://gastroplant.com
Thank you to Christine McCormick for finding this tasty and super satisfying salad, photography and chef skills.
Christine assembled the salad for a family dinner thinking she would enjoy the left overs for lunch the following day, and surprise! Not a leaf or a twig left in the bowl.
Her chef skills and the Autumn Kale Salad recipe with Buzz Savories Honey Mustard Dressing answers the question – How to Know When Your Food is Very Good?
Kale Salad with Buzz Savories Honey Mustard Dressing
This kale salad combines some of the favorite flavors of the cooler season - kale, sweet potatoes, pecans, and cranberries.
Course Main Course, Salad
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 4people
What You'll Need:
2mediumsweet potatoes
½poundkaleTake time with preparing the kale. See instructions below:
1mediumtart applemix Fuji and/or Granny Smith
½ cuppecanssalted and roasted for 10 minutes
½cupdried cranberries
Buzz Savories Honey Mustard Dressing
2Tablespoonsmaple syrup
4Tablespoons apple cider vinegar
4Tablespoons Buzz Savories Honey Mustard
How To Prepare:
1. Preheat oven to 425 F. Scrub sweet potatoes. When oven is hot, place sweet potato in oven. Bake for 45 minutes until tender OR cook in microwave according to time specified for sweet potatoes. Cool
2. Core the apple and slice thin slices.
3. Combine all the ingredients for the dressing in a bowl. Stir until reaches a smooth consistency.
4. Separate kale ribs from leaves. Shred leaves into thin strips and mince ribs into small pieces.
5. Combine dale, cranberries, apple slices and pecans in a salad bowl. Add dressing gradually, tossing as you add it.
6. Serve immediately.
7. Feel free to substitute other roasted nuts for the pecans, and roasted Butternut Squash for sweet potatoe
Buzz Savories News:
What: A celebration to launch Buzz Savories condiments – Buzz Savories Honey Mustard and Spicy Beer Mustard
Where: Lost Way Brewery, 614 3rd Ave., Holdrege, NE 68949
When: October 10, 2019
5:00 p.m. to 7:00 p.m.
Why: The Holdrege Chamber of Commerce celebrates new businesses in the region with a launch party. Because Olde Creamery Stout brewed at Lost Way Brewery along with honey are primary ingredients for the layers of flavor in the Honey Mustard and Spicy Beer Mustard, we decided on Lost Way Brewery as the site for the launch party.
We invited local chefs to create a recipe with the mustard and serve it at the Brewery on Oct. 10, 2019.
Who: All of you are invited. Please come!
Contact: For more information contact me at [email protected] or 308-991-2218
As an old German saying has it, “Hunger is the best cook,” so if you want people to love your food, first take them for a walk in the woods, along the beach, through the snow, to the river and skip the peanuts.”
Buzz savories Honey Mustard Sweepstakes! I await your entry!
Follow these steps: (1) Create or decide upon your recipe using Buzz Savories Honey Mustard (2) photo the dish you make (3) send your photo to Instagram with these tags: @buzzsaqvories and the hahtags #BuzzHoney Mustard and #Entry in your caption
the earth turns
summer spins away
on Labor Day
Labor Day weekend is set-aside to honor You and Me – The People – for the technical and ordinary and tedious and amazing work we accomplish in the U.S.A. and the world.
Labor Day Holiday also softens the harsh thoughts of “no-vacation-time until___,” and gives permission to rest in the shade of a cottonwood tree and linger in the closing moments of summer. And to invite young and old, football fans and not – to enjoy great food in a simple setting with low-lift prep. and easy clean-up.
We are grilling Husker Chops (in Nebraska meaning – 1 inch thick bone-in pork chop) to send playful summer on her way and transition into Hurly-Burly Autumn.
See the menu I selected to celebrate Labor Day with my friends and family. I plan first for flavor because I relish heat, meat, and fresh flavors, then I plan for simple so I feel comfortable enjoying friends and listening and laughing and telling my stories too.
I thank https://www.Maille.com website for their original brine, grill and glaze recipe for 1 inch thick pork chops.
Pork Chop Grilled with Buzz Savories Honey Mustard Glaze
Husker Chops on the Grill with Spicy Beer Mustard Glaze
This menu is tried and true, and I promise that guests will rave and you will smile as they heap praise on you, the Grill Master. The menu works for you and me because prepping and grilling this Labor Day Feast feels easy. Twenty-four or even 48 hours before the celebration, buy the chops and place them in the brine and refrigerate.
One day prior to the celebration gather ingredients and make the potato salad recipe.
Brining the chops guarantees moist and a salty, sweet, thyme and garlic flavor in every slice. A memorable flavor!! Find recipes for the potato salad and for sweet corn on the grill at https://www.Buzzsavoriesllc.com
Edward Espe Brown, a former Chef at Tassajara Zen Center and teacher writes, “I want people to be happy. Not the happy of getting what you imagined wanting, but the happy of kind mind, joyful mind, big mind; the happy of a day of peace, and a day of tending, of attending; the happy of being with, not being boss, of greeting, meeting, patience, warmth, generosity.”
I like thinking and believing that my das and especially Labor Day will be peaceful, and a day of tending and attending, greeting,meeting, patience, warmth and generosity.
Thank you for opening this space and time in your life for Spicy Beer Mustard and Buzz Savories Mustard and for me to share recipes and thoughts with you.
I thank 
