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Baked Ham with Honey Mustard Glaze

Ham with Honey Mustard and Orange Glaze

Baked Ham with Honey Mustard Glaze

Spring is officially upon us. To celebrate the miracle of new growth, we gather to share in our spring rituals, and we prepare for the Easter feast.

Jewish dietary law prohibits the consumption of pork, which in many parts of the world gives lamb the natural advantage for Easter and other spring celebrations. Although, it seems odd to celebrate a Jewish life like Jesus’ with a feast of prohibited food, here in Nebraska, ham is an Easter tradition for the same reason it is in many other parts of the world. Simple pragmatism.

Ham with Honey Mustard and Orange Glaze

For more than 3,000 years in many parts of the world, the tradition of smoked ham at Easter stems from the fact that pigs are traditionally processed in the late autumn, with the roasts submerged in a salty brine to preserve the meat over the winter. When spring comes, the hams are at the peak of their flavor — and at an ideal time, when protein is scarce in many societies. It’s no wonder ham became a celebratory feast in cities all over the world.

A reader in California shared this simple recipe for baked ham with a Buzz Savories Honey Mustard Glaze — rich, salty, juicy and flavorful, let it connect you to thousands of years of tradition.

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Ham with Honey Mustard and Orange Glaze
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Ham with Honey Mustard and Orange Glaze

A unique and tangy ham glazed with honey mustard and orange.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, healthy, honey
Prep Time 10 minutes
Cook Time 2 hours

What You'll Need:

  • 1 cup brown sugar
  • ¾ cup Buzz Savories Honey Mustard
  • 1 orange zested
  • 1 orange juiced
  • 10 lb. fully cooked and smoked ham

How To Prepare:

  • Mix the Buzz Savories Honey Mustard, orange zest, orange juice, and brown sugar together in a small bowl.
  • Thoroughly brush the glaze over the ham. The glaze can be spread on the ham 2 hours prior to baking.
  • Place ham in a 325 degree oven and roast for 10 minutes/pound of ham.
  • Glaze every 15 minutes during roasting time.
  • Pull the roasted ham from the oven when done (internal temp 130 Degrees) and allow to rest 20 minutes before slicing and serving.

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Spinach Salad with Honey Mustard Dressing

Spinach Salad with Honey Mustard Dressing

Spinach Salad with Honey Mustard Dressing

I’m craving something fresh and green and savory and crunchy to celebrate the last of March and the promise of April. I’m yearning vitamins and fresh spring produce, so I turn to a constant in early spring — fresh, baby spinach. Although nowadays you can get it almost anywhere, almost any time of the year, fresh spinach always puts a “spring” in your step.

This Buzz Savories Honey Mustard dressing tastes almost good enough to eat with a spoon and makes a baby spinach salad into a main dish. I think you will enjoy it too. I like to make ahead in a pint jar and refrigerate for a few days before I need it.

Spinach Salad with Honey Mustard Dressing

The recipe calls for cucumbers, cherry tomatoes and a jar of roasted red pepper. If you wish, switch out the roasted red pepper for diced fresh red pepper (something else you can get year-round these days) or add artichoke hearts and your favorite vegetables and protein to customize it for you and your guests. The Buzz Savories Honey Mustard dressing always adds a fresh flavor that vegetables like.

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Spinach Salad with Honey Mustard Dressing
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Spinach Salad with Honey Mustard Dressing

Spinach Salad with Buzz Savories Honey Mustard Dressing raises the bar for fresh, crunchy, savory and vitamin rich. Salad in a jar streamlines meal prep and truly, this salad may be made ahead 2 days and then served at its peak in quality. Dipping crudites into the Buzz Savories Honey Mustard Dressing adds pleasure.
Course Salad
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, healthy, Lunch, vegetable dipping sauce
Prep Time 20 minutes
Servings 2

What You'll Need:

Honey Mustard Dressing

  • 2 Tb. Buzz Savories Honey Mustard
  • 3 Tb. balsamic vinegar
  • 1 clove garlic
  • 6 Tb. olive oil
  • ¾ tsp. salt
  • ¼ tsp. pepper

Salad

  • 1 cup grape tomatoes, halved
  • ⅔ cup cucumber, cubed
  • 4 oz. grilled chicken breast, sliced (optional)
  • ½ cup jarred roasted red peppers, diced
  • 2 cups baby spinach, torn into bite sized pieces

How To Prepare:

Honey Mustard Dressing

  • Add all dressing ingredients into a blender and mix or add ingredients to a bowl and use immersion blender to make dressing. Set aside.
  • In two pint sized mason jars, build salad by adding the following into each jar in the following order:
    1 ½ Tb. Honey Mustard Dressing, ½ cup grape tomato, ⅓ cup cucumber, slices of roasted chicken (if using), ¼ cup chunks of roasted red pepper, 1 cup spinach
  • Close lid to jar and store up to 3 days in refrigerator. To eat, shake the jar, unscrew the lid, shake out ingredients into a bowl and enjoy.

Notes

Note: store extra dressing in a sealed container and refrigerate for 1 week or more. May also be used as a dip. Double or triple this recipe with ease.

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Ham and Swiss Sliders

Ham and Swiss Sliders

Ham and Swiss Cheese Sliders

March is the month when our Nebraska winter grudgingly gives way to spring. Don’t get me wrong, we still have snow in March, but nearly every year, daffodils herald spring with their yellow trumpets glistening in the snow.

This month also marks St. Patrick’s Day, a day to celebrate the Irish in all of us, rejoice in our friendships and retell our timeless stories. And laugh. Don’t forget to laugh.

Of course, I’m thinking of snacks that match the season to bring to the table. I like finger foods that are easy to make, easy to pick up and taste great. I looked at a lot of recipes hoping to find a new centerpiece to my St, Patrick celebration, but nothing I read compared to my favorite — ham and swiss sliders. I like making them and my guests like eating them.

Ham and Swiss Sliders

I still recommend Kim Wood’s recipe for corned beef sliders that we published in 2021, but this year I changed it into zesty ham and Swiss cheese sliders. As the recipe suggests, add sweet and savory to the spicy, tangy, smoky, and salty flavors of the ham and Swiss with crisp fried onions; I sauté thin- sliced onions in butter until they are brown and crisp on the tips. The layers of flavor will have my guests returning for their third helping with chips and pickles. I will make plenty.

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Ham and Swiss Sliders
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Ham and Swiss Sliders

Ham and Swiss Cheese Sliders meld easy cooking with mellow flavors that bring your friends back to the table for another. The sauce plays a mighty role in this simple and delicious slider.
Course Appetizer, Main Course
Cuisine American
Keyword spicy beer mustard dressing
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8

What You'll Need:

  • 1 lb Thinly sliced ham warm in microwave or conventional oven.
  • 1 meduim Onion, peeled, halved and thinly sliced
  • 1 Tbs Butter or margarine
  • 1 Tbs Worcestershire sauce
  • 1 cup Shredded Swiss cheese, or 6 slices
  • 4 rolls Soft slider pretzel rolls, or slider buns

Slider Sauce

  • ¼ cup Thousand Island dressing
  • ¼ cup Horseradish Sauce
  • ¼ cup Buzz Savories Spicy Beer Mustard

How To Prepare:

Slider Sauce

  • Combine Thousand Island Dressing, Horseradish sauce and Buzz Savories Spicy Beer Mustard in a small bowl.

Ham and Cheese Sliders

  • Melt butter in a skillet.
  • Saute' onions in the butter until caramelized (brown). Add Worcestershire sauce to the caramelized onions.
  • Line baking sheet with foil and place bun bottoms on the foil.
  • Add a layer each of warmed ham slices, caramelized onions, swiss cheese and the spicy dressing sauce. Place tops on the buns.
  • Heat oven to 350 degrees and heat the sliders for 5-10 minutes, or until the bun tops are slightly brown and cheese is melted. Cover with foil if needed to prevent bun tops from burning.
  • Serve hot and make plenty! These sliders delight the tastebuds.

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Sheet-Pan Barbecue Chicken

Sheet Pan Barbeque Chicken

Sheet Pan Barbeque Chicken

In February, in central Nebraska, we all become crane watchers, because for a month or so, Nebraskans and visitors from across the globe are treated to a world-class migration of sandhill cranes. Sandhill cranes are a large species of North American crane and during their annual migration, they gather in flocks of hundreds of thousands along the Platte River to refuel on corn rubble, loiter in the wet meadows and dance. Serious birders gather in blinds along the river at sunset and sunrise to view them up close, but all Nebraskans appreciate watching long skeins of cranes stitching the morning sky.

Sandhill Cranes - photo by Don Brockmeier
Sandhill Cranes - photo by Don Brockmeier

Bird watching is a common pastime for us in the spring, notes Don Brockmeier, a wildlife photographer in south central Nebraska. For a few weeks we are treated to a wide variety of all types of birds as they make their way north through the bottleneck of the American Flyway.

When I return home from an afternoon or early evening of watching cranes or other birds, I want an easy dinner and a satisfying one, so I often turn to Sheet-Pan Barbecue Chicken in my oven! It’s an easy process and almost as easy as chicken on the grill — try it!  I recommend a smaller chicken for this recipe (3 lbs., give or take) because the smaller the chicken, the sooner we eat.

Sheet Pan Barbeque Chicken

The magic of Buzz Savories Honey Mustard proves itself again in this recipe. The savory flavors of chicken, honey, and mustard combine to create a smoky, warm  and spicy  taste — and what can be easier?

I serve this barbecue with roasted potatoes, so the hot oven does a double-duty. A fresh grapefruit and avocado salad (see recipe in the Buzz Savories collection) turns a simple dinner into a feast.

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Double the Mustard Sheet Pan Chicken
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Double the Mustard Sheetpan Chicken

Wildly delicious flavor and a moist tender chicken for an easy work-nite dinner or a special occasion celebration.
Course Main Course
Cuisine American
Keyword chicken with flavor, roasted potatoes, sheet pan, Easy Cooking, flavor rich, healthy
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4

Equipment

  • sheet pan

What You'll Need:

  • 1 2 ½-3 lb. chicken
  • 2 Tbs. Buzz Savories Honey Mustard
  • 1 Tbs. Buzz Savories Artisanal Honey
  • ⅓ cup olive oil
  • 3 Tbs. olive oil for potatoes
  • 2 ½ tsp. kosher salt, divided
  • 2 tsp pepper
  • 1½ lbs. Yukon Gold potatoes, halved
  • 4 sprigs rosemary (optional)
  • ½ cup parsley leaves (chop finely)
  • 1 tsp smoky paprika (optional)

How To Prepare:

  • Place a rack in top third of oven; preheat to 375 Degrees.
  • Cut chicken into the parts you prefer - quarters, halves, wings, legs, thighs.
  • Whisk Honey Mustard, 1 Tbs. Buzz Savories Honey, and 1 Tb. olive oil in a medium bowl to combine.
  • Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Transfer to the bowl with honey mustard and toss to coat. Ideally, marinate the chicken for 3 hours, covered in the refrigerator.
  • Cut potatoes in halves or if you are using whole and large potatoes, cut in cubes then toss in 3 Tbs. olive, 1 tsp. salt and remaining 1/2 tsp. pepper.
  • Pat the chicken lightly with a paper towel to remove excess marinade and transfer to the sheet pan, skin side up. Discard the remaining marinade.
  • Arrange potatoes around the edges of the sheet pan, and if moisture accumulates in the pan, pat it with a paper towel to absorb the moisture before the roasting process begins.
  • Arrange rosemary over the potatoes (if using).
  • Sprinkle the chicken with the paprika (if using).
  • Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 155 Degrees. 30-40 minutes.
  • After 15 minutes flip the potatoes so that they may brown on another side.
  • Sprinkle the parsley over the chicken before serving.

Notes

Cut the chicken in the pieces you prefer to serve - halves, quarters, breast/legs/thigh. They all work, and when I cannot find a small chicken, buy the 4-5 lb. chicken. Roasting time is longer.
Do Ahead: Chicken can be marinated 8 hours ahead or overnight. Cover and chill.

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Ham and Cheese Feuillete’

Ham and Cheese Feuillete'

Ham and Cheese Feuillete'

Betty Sayers appeared on The Good Life on 1/24/2022 to make this recipe live! Watch the video below to see step-by-step how Betty makes Ham and Cheese Feuillete’.

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Ham and Cheese Feuillete'
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Ham and Cheese Feuillete'

Elegant, easy and fun to make and serve, Ham and Cheese Feuillete' serve as a brunch dish, an appetizer, or as lunch. The melt-in-your mouth cheese and ham squares, spiked with Buzz Savories Honey Mustard, taste marvelous, and the crackling, toasty squares present a photo moment.
Course Appetizer, Breakfast, Main Course, Snack
Cuisine French
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, healthy, Light Dinner Meal, Lunch, sandwich
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10

Equipment

  • 2 16" x 12" rimmed cookie sheets
  • 1 Rolling Pin

What You'll Need:

  • 2 puff pastry sheets (1 package) thawed overnight in refrigerator
  • 1 Tb. All-purpose flour (for surface)
  • ¼ cup Buzz Savories Honey Mustard
  • 8 oz cooked ham, thin sliced
  • 4 oz. Swiss cheese, thin sliced
  • 1 large egg
  • 1 tsp. heavy cream

How To Prepare:

  • Line the 2 baking sheets with parchment paper.
  • Roll out 1 package of puff pastry on a floured surface to a 16" x 12" rectangle.
  • Transfer to the parchment-lined baking sheet and chill while you roll out the remaining sheet of puff pastry.
  • Transfer to another parchment-lined baking sheet and chill both sheets of pastry until cold, about 15 minutes.
  • Transfer parchment paper with pastry to a clean surface and spread ¼ cup of mustard evenly over 1 sheet of pastry, leaving a ½" border around the edges.
  • If mustard is too thick for easy spreading, dilute with a tsp. of water or cream.
  • Layer ham, then cheese over the mustard.
  • Fold the border of pastry up over edge of filling and brush edges lightly with water.
  • Arrange remaining sheet of pastry on top, then trim edges with kitchen shears or a sharp knife so top layer fits over bottom with no overhang.
  • Crimp edges with a fork.
  • Using parchment, slide pastry back onto baking sheet. Chill, uncovered, at least 30 minutes.
  • Preheat oven to 400 Degrees.
  • Lightly beat egg and cream in a small bowl to blend. Brush egg wash evenly over puff pastry.
  • Cut thin slits in a decorative pattern into top of pastry to allow steam to escape.
  • Bake feuillete, rotating pan halfway through, until puffed and deep golden brown, 30-35 minutes.
  • Let cool slightly before cutting into 1½" squares. Serve warm with additional mustard alongside.
  • Do Ahead: Feuillete' can be assembled 12 hours ahead. Cover with plastic wrap and keep chilled.

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Pork Tenderloin with Honey Mustard

Pork Tenderloin with Honey Mustard

Use Buzz Savories Honey Mustard to Make a Brighter 2022

Pork Tenderloin with Honey Mustard

Hello to 2022 and to all of you who cook and eat well.

One of the things I like best about Buzz Savories is when our readers create a recipe and share it with me. Kris K., a regular reader, sent a simple and savory recipe for pork tenderloin and says Buzz Savories Honey Mustard makes it “bright.”

Creator Kris says, “I love your products. The honey mustard is unique among similar products in that it’s grainy and has a lot of depth of flavor.”  

The recipe that Kris created satisfied all the Buzz Savories criteria: wholesome and delicious and prepared with basic ingredients and requiring a minimum amount of time to prep, cook and clean-up. We liked it so much we’re featuring it today in the January Buzz Savories newsletter. 

Kris also brings Brussels sprouts and acorn squash into her pork tenderloin menu. She says, “Brussel sprouts and squash add bright color and additional flavor to the plate, and the vegetables roast in the oven with the tenderloin.”

Kris’s tenderloin is prepped in 10 minutes and 25 minutes later, the roast is on the table. Allow it to rest for 15 minutes, then serve. Aside from marvelous flavor in every bite, I like the recipe because I can join the guests and family while the tenderloin and vegetables roast, and soon after the plates are served, I’m sitting in the sacred circle around the table.

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Pork Tenderloin with Buzz Savoriees Honey Mustard glaze
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Pork Tenderloin Roast with Honey Mustard

Eat well in 2022 and begin with a savory and simply delicious pork tenderloin roast brought to us by Kris K. The secret ingredient, Buzz Savories Honey Mustard.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, healthy, Light Dinner Meal
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Equipment

  • 1 Pan and rack for roasting the pork tenderloin

What You'll Need:

  • 1 ½ lb. pork tenderloin or larger
  • 1 tsp. salt
  • ½ tsp. freshly ground pepper
  • ¼ cup Buzz Savories Honey Mustard brush over the pork tenderloin
  • ½ tsp. water

How To Prepare:

  • Heat oven to 425 Degrees.
  • Season the tenderloin with salt and freshly ground pepper.
  • Dilute the Buzz Savories Honey Mustard with 1/2 tsp. water for ease in spreading the mustard over the tenderloin. Brush with Buzz Savories Honey Mustard.
  • Place the tenderloin on the center rack of a 425 Degree oven. Roast until your instant meat thermometer reads 145 Degrees. Pork will be pink in the center.
  • Remove from oven and tent loosely with aluminum foil and allow to rest for 15-20 minutes.
  • Slice and serve .

Sweet Potato and Brussel Sprout Roast

  • Quarter the sweet potatoes (or yams) and brush with olive oil. Slice the Brussel sprouts in half and sprinkle with oil. Season the vegetables with salt and pepper.
  • Place the Brussel sprouts cut side down on the sheet pan and align the sweet potatos around the Brussel sprouts.
  • Roast at 425 Degree oven until Brussel sprouts look crisp on the edges and sweet potatoes are tender.

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Honey Cough Syrup

Honey for a cough

Can Honey Calm a Cough?

Honey Cough Syrup

For all of winter’s wonders, it often brings along colds, flu, viral illnesses and respiratory infections with accompanying sore throats and coughs.

According to an article in the Mayo Clinic December 2021 newsletter, antibiotics won’t work in these situations and for many, over-the-counter medications don’t work that well.

Maybe honey is the answer?  

Mayo Clinic, December 2021 Newsletter prescribes Honey to Calm a Cough reporting, “Honey did a better job of decreasing cough frequency and severity in upper respiratory tract infections such as colds, coughs and flu-like sickness.”

The American College of Chest Physicians also prescribes honey to help relieve acute coughs in children over 12 years old but warns not to give honey to children younger than one, as it can result in infant botulism, a rare but serious condition.

Though honey is mostly fructose, an unprocessed  artisanal honey (BUZZ SAVORIES HONEY) also contains a beneficial mix of amino acids, vitamins, enzymes, minerals, iron, zinc, and antioxidants.

The next time a cough strikes you or someone you love, try this recipe published in the National Honey Board website at  https://honey.com.

Honey for a cough

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Honey for a cough
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Honey Cough Syrup

How do you medicate for a cough or cold or sore throat? Mayo Clinic Health Care Providers advise a Honey Cough Syrup!
Keyword cough and cold syrup, cough remedy, cold remedy, medicate for cold, honey
Prep Time 15 minutes
Cook Time 5 minutes
Servings 12

What You'll Need:

  • 2 medium lemons zest 2 lemons
  • ¼ cup fresh ginger peeled, sliced or ½ tsp ground ginger
  • 1 cup water
  • 1 cup Buzz Savories Artisanal Honey
  • ½ cup fresh lemon juice

How To Prepare:

  • In a small saucepan, combine lemon zest, sliced ginger and 1 cup of water. Bring mixture to a boil, simmer for 5 minutes, then strain into a bowl.
  • Rinse the saucepan and pour in 1 cup of honey. On low heat, warm the honey, but do not allow it to boil. Add the strained lemon, ginger, water mixture and the lemon juice. Stir until it combines to form a thick syrup.
  • Pour into a clean jar with a lid.

Notes

Note: Honey Cough Syrup can be refrigerated for up to 2 months.
For children ages 1 to 5, use ½ tsp. to 1 tsp. every 2 hours. For children ages 5 to 12, use 1 to 2 tsp. every 2 hours. For children 12 and older and adults use 1 to 2 Tablespoons every 4 hours.
Remember honey is recommended for children after the age of one.
Recipe from the National Honey Board.

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Filet de Boeuf a’ la Moutarde

Filet de Boeuf a’ la Moutard

Filet Mignon with Mustard and Mushrooms

Filet de Boeuf a’ la Moutarde - An Elegant Start to 2022

few friends to join me, and we cook the elegant Filet de Boeuf a’ la Moutarde aux Champignons (Filet Mignon with Mushroom and Mustard Sauce).

Buzz Savories’ Spicy Beer Mustard is the textbook accent for the flavors of rich, earthy mushrooms and in the company of a perfectly roasted fillet mignon, the dinner looks — indeed is — fit for royalty.

The fillets need not be large, maybe 4-6 oz., and of course we recommend corn fed Nebraska beef. To simplify the cooking process, I sauté the mushrooms early in the day of the party, then measure all other ingredients and the rest is just executing the plan.

I roast matchsticks of zucchini and/or Brussel sprouts or broccolini in the same hot oven while I’m roasting the fillets. To complete an elegant meal, simply add a crusty baguette and a nice glass of French wine, then welcome the New Year with a toast to health, happiness and prosperity!

Thanks to Andy Anello for introducing me to Filet de Boeuf a’ la Moutarde at aux Champignons at La Valencia, a classic hotel in LaJolla, CA, and to Ina Garten for the original recipe and Jane Anello’s sumptuous adaptation.

Filet de Boeuf a’ la Moutard

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Filet Mignon with Mushroom and Mustard Sauce
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Filet Mignon with Mustard and Mushrooms

A classic steak complimented by an elegant and simple mushroom and mustard sauce.
Course Main Course
Cuisine American, French
Keyword Easy Cooking
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people

Equipment

  • heavy bottomed skillet
  • outdoor grill or indoor oven

What You'll Need:

  • 4 10 ½ oz. each beef filet (2-inch thick)
  • 2 Tbs. canola oil
  • 1½ Tbs. salt
  • 2 tsp. fresh ground black pepper
  • 2 Tbs. unsalted butter
  • 12 oz. cremini mushrooms, stemmed and sliced thin
  • 2 Tbs. dry sherry
  • salt and pepper
  • 1 Tbs. olive oil
  • ½ cup shallots, minced or the whites of fresh green onions
  • 3 Tbs. Cognac or a good brandy
  • 1¼ cup heavy cream
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 2 Tbs. fresh parsley, minced

How To Prepare:

  • Preheat oven to 400 degrees F.
  • Heat a large (10-inch) cast-iron skillet or other heavy bottomed skillet over high heat for 5-7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the salt and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat.
  • When the skillet is very hot, add the filets and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side.
  • Transfer the steaks from the skillet to a sheet pan and place in the oven for 8-12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan with aluminum foil, and allow to rest for 10 minutes.
  • Meanwhile, heat the butter in the skillet that you seared the filets. Add the mushrooms and saute for 4-5 minutes, until they release their juices. Stir in the sherry and cook for 10-12 minutes, until the mushrooms are cooked through. Sprinkle with ½ tsp. salt and ⅓ tsp. pepper. Spoon the mushrooms into a small bowl and set aside.
  • Add olive oil to the skillet, then the shallots, and cook over medium heat for 2 minutes. Add brandy and stir to deglaze the skillet, and cook for 2 minutes, until the brandy evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the Spicy Beer Mustard and taste for seasonings. If the sauce is too thick, add more cream.
  • Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each place with parsley. Serve hot.

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Rice Pudding with a Honey Swirl

Rice Pudding with a Honey Swirl

Rice Pudding with an Artisanal Honey Swirl

Christmas is about traditions, and for some of us, Christmas would not be complete without a family-favorite — rice pudding with fresh fruit and a swirl of Buzz Savories Artisanal Honey. Even if you haven’t spent years or decades making this simple, nourishing rice pudding dessert featuring Arborio rice, perhaps now is the time to start the tradition. 

I especially like it because the fresh strawberries, blueberries, raspberries or pears (choose the fruits or berries you like best!) add color and a pleasantly sour flavor that balances the sweetness in the rice, and then the swirls of honey add a gentle floral flavor to the entire composition.  Serve it chilled.  Swirl the honey on the fruit at the table and I promise smiles all around.

Cooking the rice requires 45 minutes and then, you’ll have the pleasure and art of arranging the fruit and presenting the finished dish with a drizzle of Buzz Savories Honey.

Rice pudding with fruit and honey is a light, simple and delicious dessert that also makes a delightful holiday breakfast. I thank Epicurious for the original recipe.    

Rice Pudding

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Rice Pudding with a Honey Swirl
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Rice Pudding with Fresh Fruit and Honey

A creamy delight including a compote of fresh strawberries, raspberries and blueberries for a light and delicious dessert (or breakfast).
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, healthy
Cook Time 45 minutes
Servings 6 people

What You'll Need:

  • 1 cup arborio rice
  • ¼ tsp. salt
  • 1½ cups water
  • ½ cup sugar
  • 5 cups whole milk
  • ¼ tsp almond flavoring
  • ⅓ cup sliced almonds for a topping
  • 18 large blueberries
  • 12 large raspberries
  • 6 ripe strawberries sliced in 4 slices
  • 1 Tb Buzz Savories Honey, to taste

How To Prepare:

  • Bring arborio rice, salt and 1½ cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6-8 minutes.
  • Add milk, uncover the pot and return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30-35 minutes. Add sugar and almond flavoring and cook, stirring, until sugar is dissolved about 3 minute longer.
  • Milk will thicken and coat a spoon and reduce in volume to intensify flavor. This pudding will be a liquid and unlike puddings thickened with cornstarch.
  • Chill the rice pudding. Spoon into serving dishes and arrange fresh fruit on the top and sides of the rice pudding. Sprinkle with the sliced almonds.
  • Drizzle with Buzz Savories artisanal honey and serve.

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