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Mildred’s Marvelous Meatloaf 

Mildred’s Marvelous Meatloaf

October and the prairie scenery shifts from vibrant green to a dusty bronze highlighted with brilliant streaks of copper and scarlet. See Photographer, Don Brockmeier’s photo of sumac, a leafy bushy plant growing quietly in the ditches until autumn when green turns to scarlet, and then sumac plays a starring role in the autumn panorama. 

Buzz Savories welcomes autumn and the change of seasons on the prairies with an uncommon recipe for meatloaf – Mildred’s Marvelous Meatloaf.  
I am recalling conversations with Mildred Casey Nelson, the recipe maker and a neighbor and mother of my childhood friends, Clark and Keith. Conversations with Casey, as I knew her, were interesting to me because we spoke of “grown-up” topics like politics and books we were reading. Casey always welcomed me, and her cooking and recipes were among the finest in a neighborhood of Swedish cooks and bakers.
Mildred’s Meatloaf raises the common meatloaf to a succulent entre’. A glaze created by Nebraska’s renown Chef, Bernard Schimmel crowns Mildred’s Meatloaf and adds even more goodness to taste. The recipe for both the meatloaf and the glaze comes together with ease, and leftovers turn into top-notch sandwiches.
I feel honored that her family shared this recipe with Buzz Savories. I thank Mildred-Casey Nelson for this recipe and for her many contributions to our community, our neighborhood and to me.

I wish all Buzz Savories readers and cooks a happy autumn and as always, eat well!

Betty Anne at Buzz Savories

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Mildred's Marvelous Meatloaf

Hearty and savory and so easy to make, this meatloaf will top your list of favorite recipes after one serving, and the leftovers don't remain "left" for long. Buzz Savories Honey Mustard glaze adds depth and flavor and a kiss of heat to this main course meatloaf.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, healthy, Light Dinner Meal, tine-saving
Prep Time 25 minutes
Cook Time 2 days 25 minutes
Servings 8

Equipment

  • one 9 x 13 inch pans
  • two 8 x 8 inch pans

What You'll Need:

  • 2 lbs. ham, ground
  • 1 lb. pork, ground
  • 1 lb. beef, ground
  • 2 cups freah bread crumbs tear fresh bread into 2-3 inch pieces and allow to dry for approximately 1 hour or longer
  • 2 medium eggs
  • ½ green pepper diced
  • ½ onion diced
  • 2 cups milk
  • 1 tsp. freshly ground pepper

Sauce for Top

  • 1 ⅓ cup ketchup
  • ½ cup Buzz Savories Honey Mustard
  • 2 tsp. Worcestershire Sauce
  • ⅛ tsp freshly ground black pepper

How To Prepare:

  • Mix (lightly) all meats together in a large bowl - I use my hands
  • In a small bowl whisk eggs, and add milk - add to the meat mixture
  • Add remaining ingredients: bread crumbs, chopped green pepper and onions, and pepper and mix with a light hand until combined.
  • Divide evenly and place in baking pans
  • Bake at 350 Degree oven for 30 minutes
  • After 15 minutes of baking, juices accumulate. Pour off the juices then spoon on the glaze and bake until meat thermometer registers 160 Degree F

Glaze

  • Mix sauce topping ingredients in a small bowl until creamy. I blend with my hand held blender or use a food processor.
  • Spoon the glaze ove the meatloaves and continue baking until thermometer registers 160 Degrees F
  • After 20 minutes take the meat loaf or loaves from the oven and drain the liquid. Reapply the glaze and continue the baking
  • Take from oven and let rest 30 minutes before serving
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Barbecue and Brats

Barbecue and Brats

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!

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Grilled brats with horseradish mustard sauce
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Grilled Brats and Spicy Beer Mustard and Horseradish Spread

A sensational and easy main meal or appetizer for tailgating, Barbecued Brats with a Spicy Beer Mustard/Horseradish Spread takes the work out of party planning and dinner. Guests leave smiling and satisfied.
Course Appetizer, Main Course
Cuisine American
Keyword appetizer, barbecue, Buzz Savories Spicy Beer Mustard, Easy Cooking, Light Dinner Meal, Quick Meal
Prep Time 15 minutes
Servings 6

Equipment

  • Instant meat thermometer

What You'll Need:

  • 1 package 5-6 brats buy freshly made, all meat
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 1 Tb mayonnaise
  • ¼ cup prepared horseradish creamy horseradish

How To Prepare:

  • 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!
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Peach & Honey Sorbet

Peach and Honey Sorbet

Peach and Honey Sorbet

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

Peach and Honey Sorbet

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Peach and Honey Sorbet
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Peach and Honey Sorbet

A light, easy (4 ingredients) sorbet with a sublime fresh peach flavor. Taste summer in every spoonful.
Course Dessert
Cuisine American
Keyword Buzz Savories Honey,, dessert, easy, healthy
Prep Time 3 hours
Cook Time 5 minutes
Servings 4

Equipment

  • food processor or blender

What You'll Need:

  • 4 cups fresh peaches, peeled, sliced, frozen 4 large and 6-7 small and medium
  • ¼ cup water
  • ½ cup milk
  • ¼ cup Buzz Savories local honey for optimum flavor
  • 1 tsp. fresh lemon juice
  • 1 pinch salt

How To Prepare:

  • 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
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Easy, Light, Luscious 3 Bean Salad

Easy, Light, Luscious 3 Bean Salad

It’s green bean season, and fresh green beans are showing-off their tender beauty in our Farmer’s Market. I buy several pounds to make a light, satisfying, full-of-flavor and nourishing salad. Buzz Savories 3-Bean Salad compliments my favorite meats and vegetables on the grill, and stands alone with a fork an a bowl.
Buzz Savories Honey Mustard adds a slightly sweet flavor and an interesting complex taste to the salad.

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Light and Luscious 3 Bean Salad

It's green bean season, and fresh green beans are showing up and showing-off their tender beauty in Farmer's Markets. Buy several pounds to make an easy, light, flavor-rich 3-bean salad. Buzz Savories 3-Bean Salad can be made several days prior to servng and travels well to picnics and camping adventures.
Course Salad
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, salad dressing, salad, easy
Prep Time 20 minutes
Servings 8

What You'll Need:

  • 1 ½ lbs. fresh green beans
  • 1 can kidney beans
  • 1 can garbanzo beans beans
  • 1 whole green pepper or 1/2 green and 1/2 red peppers
  • 1 cup chopped tender herbs - parsley, chives, dill, oregano optional

Buzz Savories Honey Mustard Dressing

  • 1 Tb Buzz Savories Honey Mustard
  • 2 Tb rice vinegar or white wine vinegar
  • 1 Tb fresh lemon juice
  • ½ cup olive oil
  • 1 ½ tsp salt (or salt to taste)
  • ¼ tsp freshly cracked pepper

How To Prepare:

How to Prepare

  • Clip the stem ends of the green beans and snap in halfs or thirds
  • Bring a large pot of water to boil and add 1 Tb. salt
  • Set up and ice bath by filling a medium bowl half full of ice and cold water
  • Drop the beans into the boiling water and cook until tender when pierced with a fork, approximately 4 minutes
  • Drain beans and immediately place them in the ice bath to stop the cooking process and preserve their bright green color
  • Chill untili the beans feel cold, about 6 minutes, then drain and dry the beans

Buzz Savories Honey Mustard 3-Bean Dressing

  • Add oil, vinegar, lemon juice, Buzz Savories Honey Mustard, salt and freshly cracked pepper into a jar and blend with a stick blender or screw a lid onto the jar and shake vigorously until blended

Mixing the salad

  • Open the cans of kidney beans and garbanzo beans. Drain and rinse the beans in cold water
  • Finely chop the tender herbs if using
  • In a large owl, dump the canned beans and gently mix in the fresh green beans and the finely shopped tender herbs and the diced green pepper
  • Dress the salad with 4 Tb of dressing then taste and add more to taste and taste for salt also
  • Cover and chill. The Buzz Svories Honey Mustard 3-Beans salad will keep refrigerated for 1 week or more and is picnic-proof
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The Peak of Pleasure in August – Rustic Tomato Tart

The Peak of Pleasure in August – Rustic Tomato Tart

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.

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Rustic Summer Tomato Tart

Taste the flavors of summer in every slice of the rustic tomato tart.
Course Lunch, Main Course, Side Dish, vegetable
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, healthy, Light Dinner Meal, vegetables
Prep Time 1 hour 25 minutes
Cook Time 45 minutes
Servings 8 people

Equipment

  • 1 sheet pan

What You'll Need:

  • 1 ¼ cups all-purpose flour
  • ¼ cup cornmeal
  • 2 tsp sugar
  • ½ tsp salt
  • 3 oz. cold butter (6 Tablespoons)
  • 6 Tb ice water (plus more if necessary)
  • 2 Tb Buzz Savories Spicy Beer Mustard
  • 1 tsp olive oil
  • 2 medium tomatoes
  • salt and freshly ground pepper
  • 6 oz. whole-milk ricotta or Mozzarella Cheese

How To Prepare:

  • 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
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Celebrate Summer with Ribs on the Barbecue

Celebrate Summer with Ribs on the Barbecue

 

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

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Roundup Ribs
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Roundup Ribs

Nebraska's Best Rib Barbecue recipe was created by Bernard Schimmel, a "Great Food Artist" in Omaha where he and his family served elegant food at The Blackstone Hotel in Omaha during the mid-1900's. His book' Joslyn Presents Bernard Schimmel's Masterpieces (1976) published the recipe below: A quote from Mr. Schimmel that I treasure said, "Of all ingredients the truly essential one is care."
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, grilling
Prep Time 30 minutes
Cook Time 1 hour
Servings 6

Equipment

  • grill and oven

What You'll Need:

  • 5 lbs baby back ribs of pork
  • 3 tsp salt and freshly ground pepper
  • 2 whole lemons sliced thin with skin on

Barbecue Sauce

  • ¼ cup molasses
  • 1 ½ Tb butter
  • ½ cup Buzz Savories Honey Mustard
  • ¼ cup rice vinegar
  • 1 Tb Worcestershire Sauce
  • ⅓ cup canned pineapple juice
  • ¼ tsp. garlic powder or a pinch of dried garlic flakes
  • ½ tsp Tabasco or hot sauce of your choice
  • 2-3 Tb pineapple juice or water I like a lighter sauce so I add pineapple juice or water to thin it - your choice thick or thin

How To Prepare:

Preparing the Ribs

  • Place ribs in a single layer on baking sheet. Season with salt and pepper and top with the lemon slices
  • Roast uncovered in a 350 Degree oven for approximately 1 hour.
  • Roast in oven until ribs reach an internal temperature of 150-155 Degrees F for pork medium which will keep them juicy. If well-done is your preference, 160 Degrees F.
  • At this step, the ribs may be cooled and then covered and refrigerated one day or overnight awaiting the barbecue

Barbecue Sauce

  • Blend all ingredients together and bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally then taste.
  • For a lighter/thinner sauce, add additional pineapple juice or water
  • If the sauce appears too thin, simmer 10 more minutes. Watch with care to avoid the sauce burning.
  • Barbecue the ribs on outdoor grill at a medium heat and baste 2-3 times until ribs are hot and acquire an amber/apricot glaze
  • Serve directly from the grill or at room temperature. This recipe may be doubled with ease.

Notes

The baking part of this recipe may be handled a day prior to grilling the ribs. Generously baste the ribs with barbecue sauce during the grilling and keep tabs on the temperature because these ribs were cooked nearly to doneness in the oven phase, and they will taste wonderfully tender and moist with only 20 or more minutes on the grill. The sauce flavors the ribs without burning in the grilling process. Easy!
When you feel a desire for barbecued ribs and have no grill available, this recipe may be started and finished in the oven.
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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

 

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

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A Salad for Summer-Mediterranean Chickpea Salad

Mediterranean Chickpea salad tastes bright, light and savory. This salad travels well and compliments everything barbecued - hamburgers, spareribs, steaks, chicken, brats... Serve the Mediterranian Salad with an earthy brown bread and a slice of cheese for a light supper or lunch.
Course Salad, Side Dish
Cuisine Italian
Keyword appetizer, Buzz Savories Spicy Beer Mustard, salad dressing, salad, Easy Cooking
Prep Time 20 minutes
Servings 8

What You'll Need:

  • 2 15 oz. cans chickpeas/garbanzo beans these are the same bean
  • 4 medium Persian cucumbers or 1/2 large cucumber large dice
  • 1 medium red bell pepper diced
  • ¼ cup red onion diced
  • 2 cups cherry tomatoes (halved)
  • 4 oz. feta cheese, crumbled
  • ¼ cup parsley, finely chopped
  • Lemon Vinaigrette dressing (as much as you want) use as much as you like or as little

Lemon Vinaigrette

  • ⅓ cup olive oil
  • ⅓ cup fresh squeezed lemon juice
  • 2 Tb Spicy Beer Mustard
  • 3 cloves garlic, pressed , grated or minced
  • ½ tsp salt
  • pepper to taste freshly ground
  • 1 pinch red pepper flakes (optional)

How To Prepare:

  • Combine all ingredients in a qt. jar and blend with your stick blender, blend in a food processor or blend with a wire whip until an emulsion forms
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Grilled Chicken with Honey/Spicy Beer Mustard Glaze

Grilled Chicken with Honey/Spicy Beer Mustard Glaze

 

 

What is summer to you? Sunny days, vacations, golfing with friends, boating at the lake? For us at Buzz Savories, summer brings a lot of flavor and the taste of great food with friends somewhere outdoors, and we grill! 

Our June 2024 recipe for grilling chicken is among my tried-and-true favorite recipes for barbecue. I like it especially because the flavor of the sauce enhances the flavor of the chicken so a win/win for all fortunate diners at your table.

I prefer starting with a whole chicken for 2 reasons:

  1. Grilling a whole chicken with skin-on enhances flavor and helps keep moisture in the meat

  2. To satisfy the guests, all parts of the chicken are available for their choosing

  3. Once I learned how to spatch-cock a chicken, I find it faster, easier and less messy than cutting the parts separately.

I am a fan of the spatchcock process because in under 10 minutes I can cut the backbone out of 5-5 ½ lb. chicken. I flatten the breast bones with a solid whack, and season with salt and pepper and then a gentle rub with olive oil.

To spatch-cock a chicken, I advise acquiring sturdy scissors, especially for use in cutting meat, and a sharp knife.

Place the chicken back-side down on the grill, cover the grill and roast in indirect heat until the instant thermometer reaches 145 Degrees F. No need to flip the chicken, roast the entire process with the back of the chicken on the grill. Then brush with the sauce every 5 minutes until the instant thermometer reads 160 Degrees F.

This lightly flavored and fresh glaze locks the juices into the chicken.

The sweet, spicy, smoky aroma of chicken on the grill brings us together, and we feast.

 

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Spicy, Juicy Grilled Honey Mustard Chicken

Grilled Honey Mustard Chicken is glazed with a tangy and sweet sauce with a punch of spice. Simple to make and full of flavor. Keep it at the top of the list for summer BBQ grilling.
Course Main Course
Cuisine American
Keyword barbecue, Buzz Savories Honey,, Buzz Savories Spicy Beer Mustard, chicken, grilling
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • grill This chicken reipe may be roasted in a 415 Degree F oven if you prefer.

What You'll Need:

  • ½ cup Spicy Beer Mustard
  • ½ cup Buzz Ssvories Local Honey
  • ½ lemon juiced
  • 1 garlic clove smashed and minced or 1 pinch of dried garlic flakes
  • ½ tsp. paprika
  • ½ tsp, salt
  • ¼ tsp, cayenne pepper
  • 1 4-5 Lb. chicken or 4 chicken breasts
  • 2 tsp. olive oil
  • ½ tsp. salt and pepper for seasoning the chicken

How To Prepare:

  • Whisk all ingredients in a small bowl. Reserve 4 Tablespoons of sauce to serve at the table, and the remaining sauce will be the brushed on the chicken as a glaze
  • Spatchcock the chicken (with a scissors remove the back bone and the rib cage) Rub the entire chicken with olive oil, and season the chicken with salt and pepper.
  • Roast the chicken on a grill with indirect heat until an instant thermometer reaches 135 Degrees F. Brush the chicken with the Honey Mustard Sauce every 5 minutes until the thermometer reads 160 Degrees F.
  • The chicken may be roasted in the oven, temperature 415 Degrees (approx. 25 min.)
  • Heat the remaining sauce to a simmer, and serve at the table.
  • Remove the chicken from the grill to a cutting board and allow to rest under foil 5 minutes and serve.
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Buzz Savories Honey Scones with a Rhubarb Compote

Buzz Savories Honey Scones with a Rhubarb Compote

 


When the lilacs bloom and the robins nest, I prepare to celebrate Mother’s Day with a favorite recipe for Honey Scones with a Rhubarb Compote.

Like a nature-made spring tonic, my body welcomes the Vitamin C, Calcium, and Magnesium that rhubarb brings to the table.  

Where do I pull rhubarb (rhubarb is pulled vs. picked), you may ask? I live in a village of 5,000 population. Homes are built in a block design. Houses face the street on every block and an alley is plotted behind the houses and between the avenues. Garbage pick-up, telephone poles and fences line the alleyways, as well as, bushy plants – rhubarb, milkweed, hollyhocks – plants most often listed as undesirable in the impeccable green landscapes surrounding the homes.

I pull my rhubarb fresh from an old/mature rhubarb plant that grows in the alley behind my neighbor’s house. I pull the rhubarb stalks with her permission. The more stalks I pull, the more rhubarb grows from this majestic plant.

The scone recipe is derived from a book published in Great Britain and, a reader will note, the mixing method differs from the usual American technique, adding a bit of fun to the mixing/making of the scones.  

A pleasant honey flavor lingers in every bite of scone. The honey flavor is a consideration here; therefore, buy a local honey.

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Honey Scones with Rhubarb Compote

Buzz Savories local honey scores in the recipe for Honey Scones. The delicate flavors of clover and wild flowers are show cased in the scone. The bright pink rhubarb compote accents the presentation and the flavor.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Buzz Savories Honey,
Prep Time 25 minutes
Servings 8 scones

Equipment

  • 1 2 1/3 inch round pastry cutter (approximately)_ Use a jar or drinking glass to cut the scones
  • 1 baking sheet lined with parchment paper

What You'll Need:

  • 2 ½ cup rhubarb trimmed and cut into 1/2 inch pieces
  • ¼ cup sugar
  • 2 Tb water

Honey Scones

  • 1 ⅓ cup self-rising flour
  • 5 ½ Tb cold butter, cubed
  • ¼ tsp. salt
  • 1 Tb sugar
  • 2 Tb honey
  • ½ cup milk
  • whipped cream, to serve

How To Prepare:

  • Step 1: preheat oven to 400 Degrees Fahrenhart
  • Step 2: Place rhubarb in pan or in glass bowl with suger and water. Cook for 6-7 minutes in micro-wave or simmer on the stove for about 10 minutres until rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
  • Step 3: To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips (or a pastry cutter) until the mixture resembles fine bread crumbs. Stir in salt and sugar and make a well in the center.
  • Step 4: Pour the honey into the center of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife.. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very gently to smooth out the dough. Over-handling the dough will make your scones tough and flat so knead as little as possible. (i tried using a butter knife instead of a spoon to mix the dough, and to my surprise, it works).
  • Step 5: Gently roll the dough out to a thickbess of around 1 inch. Cut into rounds using a 2 1/3 or 2 1/2 inch pastry cutter (or jar/drinking glass top). Cut straight down, no twisting as twisting prevents scones fron rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones - should have 8 or 9 in total.
  • Arrange the scones on a baking sheet lined with parchment paper .
    Brush the tops with extra honey.
  • Bake for 12-15 minutes until risen and golden-brown. Serve warm from the oven split in half, with big dollops of whipped cream and rhubarb compote.