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Sausages with Sauerkraut, Apples and Mustard

Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

I realize that I am one of the lucky ones who can pick apples straight from the tree instead of having to sort through bins of them in the grocery store. If you have a family — or even if you don’t — picking apples is a fun activity for family and friends of all ages and finding an apple orchard near where you live is worth the effort.

On a golden day in mid-October, I picked Jonagold apples growing in The Apple Orchard north of Kearney, NE. When I thought we had “enough,” we brought them home and did a little update on a borrowed recipe to make an Apple, Sausage and Sauerkraut Sheetpan Dinner, featuring Buzz Savories Spicy Beer Mustard. 

The mélange of roasted sausages, fruit, and vegetables tastes to me like autumn and offers the rich color palette of a day in October.  To top off the flavor, we added a cup of apple cider to the mix, then served our creation with crusty bread and a rich glass of red wine.

Sheet-Pan Sausages with Sauerkraut, Apples and Mustard
@bettysayers0 Apple Sausage Bake #easydinnerideas #autumnrecipes #quickrecipes #short ♬ Optimistic Corporate Background - 5 Minutes - Elshan

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The beekeeping life

Here is a picture of me standing in my beekeeper shed. Behind me you can see stacks of what we call wooden ware — hive boxes, lids, frames and bottom boards, as well as our medicines, beeswax, smoker, bee suit and more items than you would imagine necessary for managing an apiary.  

The task for the beekeeper (me) for the winter months is scraping and cleaning the wax and propolis (glue made by bees) from the tops and sides of the hive boxes and frames.  Bees and beekeepers appreciate neat and clean wooden ware in the apiary.  And there’s only one way to get it.

Betty Ann in the bee shed
Betty Ann in the bee shed.
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Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

A sheet-pan dinner based on Alsatian choucroute garnie, a dish of sauerkraut and various cuts of pork seasoned with mustard. We are featuring apples to welcome the apple season. Pork sausages are nestled into vegetables and apples, and the whole thing gets a generous cup of cider before it goes in the oven.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, Light Dinner Meal
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people

What You'll Need:

  • 1 Tb. vegetable oil
  • 2 cups sauerkraut, drained of excess liquid
  • ½ cup sauerkraut liquid
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • 1 lb. pork sausage, such as potato bologna, Polish or any other you prefer. Cut into 1 1/2-2 inch pieces.
  • 1 medium red onion sliced in half moon pieces approximately ½ inch thick
  • 2 medium apples, unpeeled, cored and cut into chunks
  • 1 cup hard apple cider or fresh apple juice

How To Prepare:

  • Place sausages, onions and sauerkraut in a bowl and toss with the mustard.
  • Position a rack in the middle of the oven and preheat to 400 Degrees.
  • Oil a large, rimmed baking sheet with vegetable oil and add the sauerkraut, onions, sauerkraut mixture, and apple chunks.
  • Flatten the vegetable mixture with a spoon.
  • Arrange the sausage pieces on top of the vegetable/apple mixture.
  • Pour ½ cup of sauerkraut juice and 1 cup of apple cider or apple juice over everything.
  • Roast for 20 minutes and then rotate the pan front to back and roast another 20 minutes or until sausages are brown and apples and onions are tender.
  • Serve family style with crusty bread and additional Spicy Beer Mustard.

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Biscuits and Buzz Savories Honey

biscuits and buzz savory honey

Biscuits 'n Honey

Few things in life return such delight for their simplicity than fresh-from-the-oven Baking Powder Biscuits and Buzz Savories artisanal Nebraska wildflower honey.

Honey is one of those things that has a terroir — that is, the taste of the product is influenced by the environment in which it is produced. In our case, the terroir reflects the unique nectars produced by the flowers in a one-and-a-half-mile radius of the colony.  Buzz Savories’ bees sip nectar from wild plum blossoms, chokecherry, elderberry, clover, alfalfa, golden rod, and the tiny flowers of blue stem grasses in the Platte River Valley, to create its unique taste.

Did you know that big honey producers blend honey from hives across the country? While this lends consistency to their finished product, the unique tastes of Nebraska or any other specific region is lost.

Why not make a batch of our Baking Powder Biscuits and try them with our all-natural, artisanal, single-hive, wildflower Buzz Savories Honey for brunch or afternoon tea or a late-evening snack? It’s hard-to-beat goodness made easy.

biscuits and buzz savory honey
@bettysayers0 Home style biscuits with Buzz Savories Honey #honey #homecooking #southerncooking #honeybee #grandmasoftiktok #short ♬ Good impression VP company introduction (3 minutes)(983023) - RYOpianoforte

Meanwhile, back at the hive...

It’s honey harvest time. We recently lifted the honey supers from the hives and poured the warm and luscious honey into storage containers. The bees know when the honey is ready (meaning the moisture content is low enough) and cap it off with wax. A good rule of thumb for beekeepers is to look for the frames to be at least 80% capped before harvesting.

Beekeepers also take into consideration that the bees in the wild need honey for their use during winter.  In Nebraska, typical nutrient needs for a hive of bees throughout the winter is 50 lbs. of a concentrated sugar/water syrup to replace the honey we are removing. Never fear, they will transform the sugar/water syrup into honey for convenient storage in the top box of their hive during the cold months.
biscuits and buzz savory honey
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Biscuits and Buzz Savories Honey

Baking Powder biscuits glazed with a swirl of Buzz Savories local Nebraska honey links to a memory of home that I cherish. Make this easy recipe and grab a jar of Buzz Savories honey tasting of wild plum, chokecherry, mallow, goldenrod, and clover for a taste and time to remember.
Course Breakfast, Dessert, Side Dish, Snack
Keyword Buzz Savories Honey,, Easy Cooking, flavor rich, healthy, honey, tine-saving
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people

What You'll Need:

  • 1 ½ cups All-Purpose flour
  • 2 tsp. Baking Powder
  • 1 tsp. Kosher salt or 1/2 tsp. table salt
  • ½ cup (1 stick) unsalted butter (cold)
  • ¾ cup Whole milk

How To Prepare:

  • Starting with a cold stick of butter, chop it into pieces the size of a lima bean and refrigerate again until use in the recipe.
  • Line baking sheet with parchment or lightly grease baking sheet with butter. Preheat oven to 400 Degrees.
  • Combine flour, baking powder and salt in a mixing bowl or the bowl of your food processor. Toss in the butter and work quickly with your fingers or a pastry blender until the mixture looks like a coarse meal. Alternate method: mix in a food processor by pulsing 3 times to achieve a coarse, crumbly mixture.
  • Add milk and stir with a fork until mixture just comes together into a slightly sticky, shaggy dough. Alternate method: blend in food processor only until the dough comes together into a slightly sticky, shaggy dough.
  • For small biscuits, use a teaspoon or small cookie scoop to drop onto the baking sheet. For larger biscuits use a ¼ cup container and drop the dough onto the baking sheet.
  • Bake the balls of dough as they dropped or flatten slightly and bake 15 minutes. Serve hot or at room temperature.

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Buzz Savories Ham Salad Sandwich

Ham Salad Sandwich

Savory Ham Salad

September is an ideal time for picnicking and traveling and packing lunch boxes, and I’m exploring the world of portable food. If you’re like me, you want something that travels well in a cooler, but with a  depth of flavor that turns my thoughts to lunch from breakfast on. And I nominate the Buzz Savories Ham Salad Sandwich.   

I especially like the Buzz Savories recipe for a Ham Salad Sandwich for these reasons:

  • Flavor – smokey, salty, sweet, and comforting
  • Simple to make
  • Make ahead and refrigerate for 3 days
  • Easy eating because Ham Salad holds together and no drip or crumble
  • Select the bread of choice or pack it in a lettuce leaf

Salty, smokey, sweet and nourishing, the Buzz Savories Ham Salad Sandwich satisfies a hungry muncher as well as a delicate snacker. Serve with chips and dip and carrot sticks. This spread travels with ease in a cooler. Serve it a tail-gate party, picnic in the park or for lunch at home or in the work place.

Ham Salad Sandwich

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Ham Salad Sandwich
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Buzz Savories Ham Salad Sandwich

Salty, smokey, sweet and nourishing, the All-Seasons & Reason Ham Salad Sandwich satisfies a hungry muncher as well as a delicate snacker. Serve with olives and chips and dip and carrot sticks. This spread travels with ease in a cooler. Serve it a tail-gate party, picnic in the park or for lunch at home or in the work place.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, healthy, Lunch, sandwich
Prep Time 20 minutes
Servings 6

What You'll Need:

  • 1 lb. sliced, roasted ham, finely chopped or 1 lbs. ground ham
  • 3 ribs celery, finely chopped
  • 2 eggs hard-boiled
  • 2 Tb. pickle relish (optional)
  • ½ cup mayonnaise more as needed
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • ½ tsp. your favorite hot sauce (optional)
  • 8 slices English Muffin bread (for delicate snacker)
  • 6 hamburger buns for the hungry
  • 1 stack saltines for the appetizer tray

How To Prepare:

  • Finely dice the celery and chop the hard-boiled egg.
  • Add pickle relish if you choose.
  • Blend mayonnaise and Buzz Savories Spicy Beer Mustard.
  • Gently stir all the ingredients and taste for seasonings - salt, pepper, hot sauce
  • Mix and refrigerate (make ahead 1- 2 days and refrigerate covered for 3 days)
  • Spread on your bread of choice and/or celery sticks.

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Updated New York Dog & Summer Pickle Relish

Updated New York Dog

Updated New York Dog & Sweet Pickle Relish

Although the sausages on which they are based — the wiener and the frankfurter — both originated in Germany, it’s hard to imagine a more quintessentially American sandwich than the hot dog. There are numerous origin stories about who was first to serve the little sausages in split buns, but most food historians agree the hot dog rose to prominence in the United States from a base of German immigrants in New York City where it became a working-class street-cart staple and established a deep relationship with the game of baseball that continues to this day.

Updated New York Dog
Many thanks to our New York friend Scott Rager for the professional food styling and photography.

Over the years from the mid-19th Century, the hot dog developed regional variations. For example, the Chicago Dog, which consists of yellow mustard, dark green relish, chopped raw onion, pickle spear, sport peppers, tomato slices is a far cry from the hot dogs topped with Cole slaw and onions like you find in Atlanta and the South.

To my mind, however, it’s the New York dog that speaks to the variety and interesting combinations of styles, music, entertainment, and foods that capture the essence of New York City. This month, we’ll suggest a twist on the New York dog with Buzz Savories Spicy Beer Mustard as the basis and also provide a recipe for a handmade sweet pickle relish we especially enjoy with the New York Hot Dog. Try them both!

Sweet Pickle Relish

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Buzz Savories Summer Pickle Relish

Spoon Buzz Savories Summer Pickle relish on a New York Style Hot Dog for rave reviews. Enjoy the cooking/canning process and give a gift of summer's sun and fresh flavor to friends during winter's dark days.
Course Appetizer, condiment
Cuisine American
Keyword Easy Cooking, flavor rich, grilling
Prep Time 4 hours
Cook Time 15 minutes
Servings 4 pints

Equipment

  • 4 pint canning jars, lids and screw tops
  • ¼ cup canning salt or Kosher Salt because these salts are free of impurities
  • 1 pot large enough to hold the jars for sterilizing the jars - a dishwasher works as well

What You'll Need:

  • 6 large cucumbers - partially peeled - leave some green on for color finely chopped or shredded in food processer
  • ¼ cup canning salt or Kosher Salt
  • 4 cups yellow or white onions chopped finely or shredded
  • 1 large red pepper, chopped finely
  • 2 ½ cups white vinegar
  • 2 ½ cups sugar
  • 2 Tb. Buzz Savories Spicy Beer Mustard Buzz Savories mustards blend yellow mustard seeds and turmeric and allspice, each important ingredients for a pickle relish
  • 1 tsp. celery seed

New York Hot Dog

  • 4-6 Hot Dog weiners
  • 4-6 fresh Hot-Dog Buns
  • 1 large onion sliced thin and fried in 1-2 Tablespoons vegetable oil until crispy brown
  • ½ cup Buzz Savories Spicy Beer Mustard
  • 6 slices dill pickle slice thin
  • ½ cup Buzz Savories Summer Pickle Relish

How To Prepare:

  • Peel the cucumbers, leaving intermittent strips of green peel on the cucumber for added color and cut into 3 inch chunks.
  • Peel the onions and cut into 3 inch chunks.
  • Shred the cucumber and onion in a food processor to a coarse consistency. Pulse 4 times until every chunk is just shredded, and no more.
  • Chop the red pepper or slice into fine shreds on a mandolin.
  • Place vegetables in a nonreactive bowl - glass or stainless steel.
  • Pour ¼ cup canning salt or Kosher Salt over the onion/cucumber/red pepper mixture. Mix well and cover with a clean tea towel.
  • Leave overnight or for 4 hours until vegetables release their juices, and the mixture looks wet and soupy.
  • Drain the shredded vegetables into a colander or sieve then wring the juices out by spooning them into a cotton towel or double cheese cloth over the sink or bowl. Pick up the corners of the tea towel and wind them together over your hand, twisting and squeezing. As the towel twists, juices and brine are squeezed out of the vegetable mixture. Work it until the vegetables are just moist but not dripping with juice.

Making the Pickle Solution

  • In a non-reactive 2 qt. sauce pan, mix the vinegar, sugar, Buzz Savories mustard, and celery seed. Bring to a simmer and stir until the sugar dissolves.

Making the Pickle Relish

  • Place the vegetable mixture into the simmering pickle solution. Cook over medium heat - 15 minutes.

Canning the Relish

  • Organize hot jars and the kettle of hot pickle relish on a flat surface.
  • Ladle the pickle relish into the jars, leaving ½ inch space between the relish and the top of the jar
  • Wipe the top rim of the jars with a damp cloth to clean the surface and top the jar with a canning lid. Seal each with the jar lid band. Twist it tight.
  • Cool on a wire rack or folded tea towel.
  • Store in a cupboard or pantry shelf. Shelf life, 1 year.

Making the New York Hot Dog

  • Spread the hot dog buns lightly with butter and toast on a hot griddle or skillet.
  • Spread top and bottom of the bun with Buzz Savories Mustard.
  • Layer bottom bun with the thinly sliced dill pickle.
  • Place hot dog on the bun.
  • Add spoonful of Summer Pickle Relish.
  • Top with the fried onions and serve.

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Café con Miel

Meil - Iced Spanish Honey-Coffee

Cool off with Café con Miel, Iced Spanish Honey-Coffee

Miel means honey in Spanish and Café con Miel is a drink that has been widely enjoyed as an afternoon pick-me-up or an evening dessert for generations of Spaniards. Like much of the country, our summer temperatures have been hovering in the high-90s and triple-digits and few things are more pleasant on such days than cooling off with a rich, flavorful Café con Miel over ice.

With only four ingredients — espresso or strong coffee, a single-source artisanal honey such as Buzz Savories, milk, and a spice of your choice – cinnamon, cardamom, cloves, or nutmeg —

Miel is fast and simple to make. You can also use whole milk, 2% or non-fat milk as well as oat soy, almond or coconut milk depending on your needs or preference.

Meil - Iced Spanish Honey-Coffee

Café Con Miel made with:

Whole milk      124 calories
2% fat milk      111 calories
Nonfat milk     84 calories
Soy milk          115 calories
Almond milk   78 calories
Coconut milk   81 calories
Oat milk          145 calories

Miel is a sensual delight, from the rich layers of milk and coffee to the smell of the spice you use to dust the finished drink. Try it. It’s a delightful ending to a hot summer day.

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Meil - Iced Spanish Honey-Coffee
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Café con Miel - Iced Spanish Honey-Coffee

Miel for breakfast, mid-day energy booster and dessert - a simple and delicious espresso coffee and milk and honey blend with a dusting of spice. Simple and calming and wonderful.
Course Breakfast, Dessert, Snack
Cuisine Spanish
Keyword Buzz Savories Honey,, flavor rich, healthy
Prep Time 10 minutes
Servings 2

Equipment

  • espresso machine optional
  • cocktail shaker or pint jar
  • milk frother (optional)

What You'll Need:

  • ¼ cup espresso, strong coffee or a powdered espresso mix
  • 2 Tb. Buzz Savories artisanal honey
  • 1 Tb. very hot water
  • 1 cup milk If serving a hot Miel, warm the milk to a simmer
  • 2 pinches cinnamon, cardamom, nutmeg, or cloves grate fresh or buy powdered spice
  • 6 cubes ice for making iced Miel

How To Prepare:

  • Make honey syrup by adding 1 Tb. very hot water to 2 Tb. Buzz Savories honey. Stir until honey is completely blended with the hot water. Pour honey blend into a cocktail shaker or pint jar.
  • Froth the milk or shake the milk in a cocktail shaker or glass jar with lid until it is bubbly. Shake vigorously.
  • Make espresso, and combine with the bubbly milk.
  • For hot Miel, heat milk to a simmer and froth it with a milk frother or immersion blender, or pour into a pint jar and shake vigorously. Shaking or frothing increases the air in the milk and the consistency gains a mouth- feel of cream. Dust lightly with cinnamon.
  • For iced Miel, froth cold milk and combine with honey and coffee into a cocktail shaker or pint jar with lid. Add 4-6 ice cubes and shake vigourously. Pour into two 8 oz. glasses. Dust with a spice of your choice and serve.

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The Bee’s Knees

The Bee's Knees

The Bee's Knees

When temperatures rise on Great Plains of Nebraska, I make and shake my favorite cooler, The Bees Knees, a fresh fruit drink or classic cocktail. The Bees Knees blends Buzz Savories artisanal honey, freshly squeezed lemons and a splash of orange juice into a cooling and vitamin-packed drink.

The classic Bee’s Knees cocktail consists of gin, lemon juice and honey. Start by making a honey syrup to melt the honey. To make the syrup blend one part honey to one-third part hot water. Example 3 Tb. honey to 1 Tb. very hot water. Mix and refrigerate.

The Bee's Knees

When you’re ready, fill a cocktail shaker (or quart jar with a lid) with ice and add 1 oz. fresh lemon juice, 3⁄4 oz. Buzz Savories honey syrup, and 2 oz. gin (if you are making a cocktail). Shake vigorously. Strain into a glass and garnish with a lemon twist.

Some variations on the Bee’s Knees theme include adding a splash of orange juice or substituting lime juice for the lemon. If you divide one drink between two Champagne glasses and fill the rest with bubbly, you’ll find yourself with a French 75, or if you want more of a sipping drink, pour the ingredients over ice and top it off with club soda to create a different take on a Tom Collins.

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The Bees Knees
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The Bee's Knees

A Cool Drink for a Hot Day - Make and Shake a Bee's Knees to refresh your taste buds and charge your battery. Buzz Savories artisanal honey guarantees fine flavor.
Course Breakfast, Dessert, Drinks, Snack
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, flavor rich, healthy, picnic
Prep Time 15 minutes
Servings 2 people

Equipment

  • 1 cocktail shaker or 1 qt. glass jar with lid
  • 1 orange and lemon squeezer

What You'll Need:

  • 2 Tbs Buzz Savories artisanal honey
  • 1 Tbs. hot water
  • ½ cup freshly squeezed lemon juice
  • 1 splash freshly squeezed orange juice (optional)
  • 2 jiggers or 6 oz. gin (optional)
  • 8 medium ice cubes

How To Prepare:

  • Because honey does not melt in cold liquids and will form a ball, mix honey with ½ Tb. really hot water and stir until honey dissolves. To serve more people, make a simple syrup with honey - 3 parts honey to 1 part boiling water. Stir to blend, cover and refrigerate.
  • Juice 2-3 lemons and (optional) 1 orange. Orange juice makes a sweeter drink. Your preference.
  • Combine the fresh juices and honey syrup and (gin, optional) into a cocktail shaker or a quart jar with a lid, add ice, and shake vigorously. Then strain into 2 glasses and garnish with a ribbon of lemon peel. Serve icy cold.

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Grilled Chicken with Spicy Beer Mustard/Honey Glaze

grilled chicken with spicy beer mustard and honey glaze

Grilled Chicken with Spicy Beer Mustard/Honey Glaze

What is summer for 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! 

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

grilled chicken with spicy beer mustard and honey glaze

Buzz Savories  Spicy Beer Mustard and Honey make a glaze that turns ordinary grilled chicken into a feast to remember, and it is easy!  .  The honey creates a sweet char on the bird and the Buzz Savories Spicy Beer Mustard adds layers of flavor and a spicy bite to the chicken.   I like to spatchcock a young bird meaning 4 lbs. or less.  Quarters of chicken and pieces also work beautifully with this recipe.

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grilled chicken with spicy beer mustard and honey glaze
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Chicken on the Grill with Spicy Beer Mustard/Honey Glaze

Barbecue with a lot of flavor and a touch of heat. Always delicious and easy to double the recipe for a crowd.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey,, Buzz Savories Spicy Beer Mustard, grilling, healthy, Light Dinner Meal
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings

Equipment

  • grill for barbecue

What You'll Need:

  • 4-5 lb. skin-on whole chicken or breasts and legs or any combination of chicken you prefer
  • ¼ cup apple cider vinegar
  • ¼ cup (packed) brown sugar
  • 2 Tb. Buzz Savories Honey
  • 2 tsp. Worchestershire Sauce
  • 1 tsp. paprika
  • ¼ tsp. red pepper or cayenne pepper
  • ½ cup Buzz Savories Spicy Beer Mustard
  • 2½ Tb. kosher salt

How To Prepare:

Spatchcock the Chicken

  • With a sturdy pair of scissors, cut along both sides of the spinal column and remove. Slip a sharp knife under the ribs and remove (save and freeze the bones for making chicken broth at a later time. ) Press down on the chicken breast to break the breast bone and flatten the chicken.
  • Season chicken on all sides with salt. Allow to rest at 15-30 minutes at room temperature after salting or 2 hours refrigerated.

Barbecue Sauce

  • Mix vinegar, brown sugar, honey, Worcestershire, paprika, cayenne or red pepper and 1/2 cup Spicy Beer Mustard in a medium bowl; set aside.

Grilling

  • Pat chicken dry then place skin side down over indirect heat until instant thermometer reads 145 Degrees F.
  • Baste chicken with the glaze.
  • Cover with lid, and continue to roast, basting every 4-5 minutes, and keeping covered, until the internal temperature of thickest part of breast registers 155 Degrees F and sauce is shiny and lacquered,.
  • Transfer to a cutting board and slice.
  • Arrange chicken on a large platter or cutting board and serve.

Notes

Sauce can be made 3 days ahead. Cover and chill.
Any size chicken will taste fabulous with this method and with this sauce. Larger chicken require more time on the grill, of course, and consider cutting a larger chicken in quarters.

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Spring Salad

Spring Salad with Spicy Beer Mustard Dressing

A Template for Spring and Salad

We experienced wild swings of weather events in May, and in spite of the unsettling weather, our skillful growers opened the season’s first Farmer’s Market. My gluttonous eyes spied asparagus, cucumbers, radishes, beets, green onions and fresh garden lettuce. The recipe – a Template for Spring and Salad – emerged from my delight seeing and eating these first vegetables of the year.  I discovered a Template for a Salad recipe on the Epicurious website and developed it for a Nebraska June and the Farmer’s Market Spring Salad.

Spring Salad with Spicy Beer Mustard Dressing

Of note:  the vinaigrette dressing tastes marvelous and light and also full of rich flavor due to the Spicy Beer Mustard ingredient. The Spicy Beer Mustard vinaigrette compliments each vegetable in the tableau that you see in the photo.

Also I invite you to enjoy the process – roast the beets, blanche the asparagus and simmer the eggs then dunk both asparagus and eggs in an ice bath to retain their vibrant colors.  Create your own edible painting.

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Spring Salad with Spicy Beer Mustard Dressing
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Spring Salad

Begin at your Farmer's Market or back yard garden pulling beets and green onions. Clip the first lettuces and cucumbers on the vine. Add a few other fresh and natural foods and a piquant dressing (full of flavor and light) then eat well.
Course Salad
Cuisine American
Keyword Easy Cooking, healthy, Light Dinner Meal, Quick Meal, salad, spicy beer mustard dressing
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 people

What You'll Need:

Salad

  • 12 stalks asparagus each approximately 6 inches
  • 12 thin slices unpeeled cucumber
  • 6 thin sliced radish
  • 1 large avocado halved, pitted, peeled and sliced
  • 1 ½ cups about 9 oz. cubed cooked red beets
  • 12 halves cherry tomatoes
  • 4 large hard-boiled eggs
  • 1 cup (4 oz.) crumbled goat cheese or cheese of your choice (optional)
  • 6 cups garden fresh spring lettuces or a spring lettuce mix
  • 1 ½ cups cubed cooked chicken breast (optional)

Vinaigrette

  • ½ cup olive oil
  • 3 Tb. white wine or rice vinegar
  • ¼ cup minced scallions
  • 1 Tb. Buzz Savories Spicy Beer Mustard
  • ½ tsp. salt
  • ¼ tsp freshly ground pepper

How To Prepare:

Salad Prep

  • Asparagus: To cook the asparagus, bring a medium pot of water to a boil. Meanwhile, fill a medium bowl with ice and water and set it aside. Salt the boiling water generously, and add the asparagus. Cook until tender-crisp, about 1-2 minutes, then using a slotted spoon, transfer the asparagus to the prepared ice bath. Let cool for 2 minutes, then drain and pat the asparagus dry. Add more ice to the ice bath
  • Beets: To roast beets, position a rack in the middle of the oven and preheat to 400 degrees. Scrub the beets, and trim off any leaves and roots. Wrap each beet in a large piece of aluminum foil. Place the wrapped beets on a rimmed baking sheet and roast for 30-50 minutes depending on the size and thickness of the beets, or until a knife slides easily into the beet. Let the beets sit until they are cool enough to handle, then discard the foil and peel the skins. Cut into chunks for the salad.
  • Hard-boiled eggs: Gently lower the eggs into the boiling water. Adjust the heat so that the water maintains a simmer. After 8 minutes, use a slotted spoon to transfer the eggs to the prepared ice bath. Let sit for about 5 minutes, then remove the eggs, crack and peel them, and halve them lengthwise. Yolks will be slightly soft in the center and a brilliant yellow-orange in color.
  • Chicken: To poach boneless, skinless chicken breasts, cut the chicken in half or thirds crosswise, depending on how large the pieces are. In a medium saucepan over medium heat, combine 3 to 4 cups of water, the chicken and 1 tsp. of salt. Stir once or twice and slowly bring to barely a simmer- do not let the water come to a boil. Reduce the heat to medium-low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10-15 minutes. Remove the chicken and let cool completely before dicing.
  • Make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, and mustard until combined and stir in the scallions. Season to taste with salt and pepper.
  • In a large, shallow serving bowl or platter, scatter the lettuce leaves. Arrange neat rows of the asparagus in the center of the platter, then arrange a row of chicken cubes (if you are using). Pile the chunks of beets along the bottom of the platter, then arrange a row of cucumber slices along the sides and maybe avocado at the top rimmed with thin slices of radish.
    Tuck the halved eggs here and there and sprinkle the halves of garden fresh cherry tomatoes over all and add cheese (optional).
  • Serve with the vinaigrette on the side or drizzled over the salad.

Notes

Make Ahead:
The eggs may be cooked and refrigerated, unpeeled, up to 1 week in advance.
The asparagus can be blanched and refrigerated for up to 3 days.
The vinaigrette can be prepared, minus the scallions, up to 3 days in advance; whisk in the scallions just before serving.

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Grilled Pork Tenderloin

Pork Tenderloin

Grilled Pork Tenderloin

When I read, “Good food brings comfort in uncertain times,”  I recalled the savory flavors in the Buzz Savories recipe for Grilled Pork Tenderloin, and here it is published in hope to bring us  comfort in these times.

Pork Tenderloin

A pork tenderloin marinating in a blend of maple syrup and Spicy Beer Mustard creates (for me) a memory of goodness, and a calming sense of place. 

This grilled tenderloin will bring your guests back for seconds and thirds. Plan to grill three 1 to 1 ½ pound tenderloins for a table of 12 people. Slice the tenderloin into 2 inch chunks because this juicy pork nearly melts in the mouth. 

Spring in Nebraska also means asparagus fresh from our country gardens. I roast asparagus, blanch asparagus, steam asparagus from April through May and recommend its complimentary flavors and brilliant spring green with the Grilled Pork Tenderloin. 

Pork and cabbage slaw also belong together. If you have yet to make the lime juice and Buzz Savories Honey slaw, now will be an occasion to try it too. Add a crusty bread and/or potatoes any way you like them. Eat well and enjoy the comfort that good food brings.

 

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Pork Tenderloin
Print

Grilled Pork Tenderloin

A spicy-sweet char on a pork tenderloin creates a delicious meal for two or twenty.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Buzz Savories Honey,, Easy Cooking, flavor rich, grilling, healthy
Prep Time 1 day 10 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • 1 grill stove-top, charcoal, or gas

What You'll Need:

  • 1 1 - 1½ lb. pork tenderloin
  • 3 cloves garlic minced (about 1 Tb.)
  • ¼ cup apple cider vinegar
  • 3 Tb. Spicy Beer Mustard
  • 2 Tb. maple syrup
  • 1 Tb. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper

How To Prepare:

  • In a small bowl whisk together the garlic, apple cider vinegar, Spicy Beer Mustard, maple syrup, olive oil, salt and pepper.
  • Pour the mixture into a large sturdy zip-lock bag.
  • Check to see if the pork tenderloin has the silver-skin removed. If not, cut it away. Place the pork in the bag with marinade and seal it being certain the pork is coated on all sides.
  • Place the bag on a plate to catch drips. Refrigerate to marinate for 2 hours or up to 24 hours, turning occasionally.
  • Let stand at room temperature approximately 30 minutes prior to grilling.
  • Preheat grill to medium (350 Degrees F) and clean the grates.
  • Remove the pork from the marinade, and shake off the excess and gently pat to remove drips leaving garlic and mustard seeds on the pork tenderloin.
  • Discard the marinade and the bag. Place the pork on the grill and cover.
  • Grill until the pork reaches 135 Degrees F internal temperature. Remove the tenderloin to a cutting board and tent with aluminum foil and rest for 10 minutes.
  • Slice and serve.

Notes

This tender, full-of-flavor roast may easily overcook. Please watch the temperature and at 135 Degrees F internal temperature, remove it from the grill. In the resting time it will continue cooking. Pork flavor and tenderness peak when the center is slightly pink.

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