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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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Simple and Savory Beef Stroganoff

Simple and Savory Beef Stroganoff

Simple and Savory Beef Stroganoff

November is a time of year for hearty recipes with a lot of umami. We think this Beef Stroganoff recipe, whether done in the Insta-Pot or in a simple Dutch oven, is a clear winner in the Most Flavor category. You’ll also like it for its one pot simplicity and easy clean-up.

The recipe has its roots in Russia and was first published in a popular Russian cookbook in 1871. Soon after, Beef Stroganoff became a favorite in home kitchens and restaurants, and Russian emigrees traveled to America bringing the recipe with them. We think the sour cream and Buzz Savories Spicy Beer Mustard sauce contribute greatly to the rich and savory flavor. It makes my mouth water just thinking of it.

What’s in your pantry? The versatility of hand-packed, all-natural Buzz Savories mustards earn them a place on your pantry shelf. Sauces, dips, salad dressings, marinade, glazes, spreads — whenever your recipes call for mustard, remember the most savory flavor and all natural ingredients are found at Buzz Savories, right here in Holdrege, Nebraska. If you’re still looking for holiday presents, Buzz Savories Mustards, Artisanal Honey and Beeswax Candles make great gifts.

Beef Stroganoff
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Beef Stroganoff
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Simple and Savory Beef Stroganoff

Make a full-of-flavor Beef Stroganoff in fewer than 30 minutes. You can make a day previous to serving or while your guests are sipping on their aperitif. This cooking task feels like fun, and your family and guests will rave about the flavor.
Course Main Course
Cuisine German/American
Keyword flavor rich
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • insta-pot or Dutch oven

What You'll Need:

  • 2 lb. boneless stew meat edit
  • 16 oz. wide egg noodles
  • salt and pepper to taste
  • 2 Tb. olive oil
  • 1 lb. button mushrooms trimmed and quartered
  • ½ lb. chanterelle mushrooms
  • 1 medium onion sliced thin
  • 2 cups beef broth wine or beer are optional
  • ⅓ cup sour cream
  • 1 heaping Tb Spicy Beer Mustard
  • ½ cup dill chopped and/or parsley

How To Prepare:

  • chop mushrooms
  • season meat generously with salt and pepper
  • In Insta-pot heat 1 Tb. olive oil over medium heat and brown the meat in batches, about 5 minutes/batch. Add oil as needed and transfer to a plate.
  • Add remaining Tablespoon of oil, add the button mushrooms, the chanterelles, and the onion. Cook for 10 minutes, stirring until browned. Add the beef broth.
    Place meat back in the pot with accumulated juices.
  • Secure lid, and set timer for 12 minutes. After 12 minutes release the steam and remove lid.
  • Stir in egg noodles and cook, stirring occasionally over medium until tender, around 7 minutes.
  • Remove from heat and stir in sour cream and mustard.
  • Season with salt and pepper and garnish with dill and/or parsley
  • The Stroganoff thickens up as it sits, so give it a little bit before you serve it to let it get some thickness to it. It reheats easily so save for next day.

Dutch Oven instructions for Simple & Savory Beef Stroganoff

  • Brown the meat and then saute' the mushrooms and onions a Dutch Oven. I use a Le Creuset although any heavy bottomed pot will work as well.
    Follow instructions above until you cook the combination of beef, mushrooms, onions, beef broth and meat.
  • I baked my slow-cook recipe at 325 degrees for approximately 1 ½ hours. Bake until the meat is tenderized.
  • Return the Dutch Oven to the stove top. Taste and add more salt if desired. Add the noodles and simmer for approximately 7-8 minutes or until done to your liking.
  • Stir in sour cream and mustard and taste again. Season if desired.
  • Chop the dill and/or parsley and sprinkle over the top and serve.

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The Bee’s Knees

The Bee's Knees

The Bee's Knees

For cocktails that may call for a simple syrup, substituting honey syrup — especially made with a light, single-source honey like Buzz Savories Artisanal Honey — creates a unique and delightful depth of flavor. Take, for example, the Bee’s Knees. When this drink was created during Prohibition (to help cover the taste of “bathtub” gin), the term “the bee’s knees” was popular slang to mean “the best” which is why it’s still considered timeless a hundred years later.

The classic Bee’s Knees cocktail consists of gin, lemon juice and honey and is a pleasant twist on a gin sour. Using honey directly will just make a mess in your cocktail shaker, so start by making a honey syrup to thin out the honey. We use one part honey to one-third part hot water, say, a cup to a third of a cup, mix them thoroughly and refrigerate.

When you’re ready, fill a cocktail shaker with ice and add 1 oz. fresh lemon juice, 3⁄4 oz. Buzz Savories honey syrup, and 2 oz. gin. Shake vigorously. Strain into a coupe 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.

There are actually quite a number of delicious cocktails with honey syrup as a key ingredient and we’ll explore a few others as we go along, but we’ll leave you with this little tidbit.

In humans, the knee is the joint between the femur and the tibia. Since bees have a femur and a tibia in each leg, they have six knees! Imagine a whole hive of bee’s knees!

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Better Than Ever Butternut Squash

Maple, Spicy Beer Mustard Roasted Butternut Squash

Maple and Spicy Beer Mustard Roasted Butternut Squash

It’s November which means the stage is set for butternut squash to play a starring role in autumnal dinners. It has certainly earned its place on our Thanksgiving table.

I like knowing that squash was propagated and grown by the indigenous people in the Americas thousands of years before the colonists arrived. Like tomatoes, corn and chilies, squash is unique to the Americas. You may remember the story of the Wampanoag Tribe offering nourishing squash to the hungry colonists who were unprepared for winter and clinging precariously to Massachusetts’ shores in the 16th Century.

Prepping the squash interests me, and blending the marinade, arranging the squash cubes on the sheet pan and roasting the squash requires little time and effort. Maple and Buzz Savories Spicy Beer Mustard Roasted Butternut Squash will shine on your table and guests will applaud the savory flavor.

Maple, Spicy Beer Mustard Roasted Butternut Squash
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Maple, Spicy Beer Mustard Roasted Butternut Squash
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Better than Ever Butternut Squash

Enjoy Butternut squash at its most savory. The Butternut's deep-orange glow will shine on your Thanksgiving table. Appreciate the Butternut's flavor, easy prep. and generous gift of vitamins and minerals.
Course Side Dish
Cuisine American
Keyword Easy Cooking, flavor rich
Prep Time 20 minutes
Cook Time 50 minutes
Servings 4

Equipment

  • sheet pan

What You'll Need:

  • 4 cups butternut squash cut in 1" cubes peel, seed, and cube
  • 2 Tb. olive oil
  • 2 Tb. apple cider vinegar
  • 2 Tb. pure maple syrup
  • 2 Tb. Spicy Beer Mustard
  • ½ tsp. dried, minced garlic or 1 clove of garlic, minced
  • 1 ¼ tsp. salt
  • 2 tsp. fresh rosemary or ½ tsp. dried rosemary

How To Prepare:

  • Heat oven to 350 degrees.
  • Cut top and bottom from the squash and then cut in half cross-wise and peel. Remove the pale yellow inner peel too. Cut both pieces in half again lengthwise and remove the seeds. Then place cut side down on the cutting board and cut lengthwise in 1 inch strips then cut cross-wise in 1 " cubes. Place into a large bowl.
  • Whisk olive oil, apple cider vinegar, maple syrup, Spicy Beer Mustard, garlic and salt together in a medium bowl to make marinade and toss with squash cubes.
  • Use a slotted spoon to transfer squash cubes to the baking sheet. Arrange so the cubes are not touching each other so the edges will become crispy. Keep leftover marinade in the bowl.
  • Roast in preheated oven approximately 25 minutes and flip the squash cubes to continue browning until pierced with a fork with ease. Approximately 10 more minutes.
  • Pour any leftover marinade over the roasted squash. Garnish with fresh rosemary and serve.
  • The squash may be cubed, marinated, covered and refrigerated overnight then brought to room temperature before roasting.
  • Taste the squash before serving and season to your liking.

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Brat Kabobs

Brat kabobs

Grilled Brat Shish Kabobs

Kabobs are always fun to make and the smoky, spicy flavor of these tips them into the realm of the fantastic. Because they’re easy and appetizing, we bet these will earn a place on your regular menu for Sunday suppers, tailgating or barbecue parties.

Except for the potatoes, the vegetables cook in a similar timeframe as the brats, so the grilling process is super simple. I cut the potatoes (I really prefer Yukon Gold) in two-inch chunks and steam them until I can just pierce them with a fork and feel resistance in the center. Although famers markets are starting to disappear in many places, it’s worth the effort to find and serve locally grown potatoes when they are available. Be sure to leave the peels on the potatoes.

The flavors of the brats, zucchini, onion, peppers, and potatoes blend with the Buzz Savories Spicy Beer Mustard and the ravishing colors glow on the serving plate. Plan on people asking for seconds. 
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Grilled Brat Shish Kabobs

The Spicy Beer Mustard BBQ Sauce elevates the brats and the vegetable kabobs into a rich and colorful feast with memorable flavor.
Course Main Course
Cuisine American
Keyword Easy Cooking, grilling, Light Dinner Meal, picnic
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6

Equipment

  • grill

What You'll Need:

  • 8 fresh brats
  • ¾ cup Spicy Beer Mustard
  • ¾ cup apple cider vinegar
  • 2 Tb. brown sugar
  • 1 ½ Tb. butter melt nthe butter
  • 1 Tb. ketchup
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. hot sauce (optional)
  • 3 medium zucchini Cut in 1 ½ inch chunks
  • 2 medium red onions Slice in petals large enough to skewer
  • 3 medium red and yellow and green peppers Cut into sizes that will grill quickly but large enough to show their colors on the shish kabob
  • 12 chunks Yukon gold potato or other potatoes that are cut into 2 inch pieces Steam the potatoes so they are done yet still crisp in the center
  • 1 Tb. olive oil
  • ¼ tsp. salt and pepper or more for taste

How To Prepare:

Barbecue Sauce

  • Combine Spicy Beer Mustard, apple cider vinegar, grown sugar, melted butter, ketchup and salt and pepper and hot sauce if desired.
  • In a large bowl, combine the vegetables and the olive oil and salt to season.

Shish Kabobs

  • Fire-up a medium hot grill, then arrange the shish kabobs starting with a potato, brat, a pepper, brat, zucchini, brat, onion and brat and repeat ending with a potato.
  • Slather with BBQ sauce and grill 6 minutes, turn and baste, grill 3 minutes, turn and baste, grill 3 minutes more, turning and basting until done.
  • Serve with a salad and/or crusty bread.

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Power Salad

The Buzz Savories Power Salad

Buzz Savories Power Salad

October in Nebraska, and I feel the vigor of autumn in the air. Vigor shows its powerful self in the vegetables that grow easily and happily in late fall. The Red Russian Kale, Lettuce Salad Mixes, Spinach, and Brussel sprouts – each filled with deep energy, enthusiasm, and vitality.

Today I’m making a Power Salad with vigorous vegetables supplied by Nebraska growers and our fine, local grocers.

I sent in my order of fresh lettuces, spinach and kale to the Nebraska Food Co-op. The Co-op contracts with Nebraska growers then distributes fresh, natural fruits, vegetables, meats, baked goods, and dairy grown and processed by Nebraska farmers and producers. We buy on-line, and our order is delivered to a convenient location in our town for pick-up.

In October I munch on a Nebraska grown Power Salad of Red Russian Kale, a Lettuce Salad Mix, Spinach, Brussel sprouts vine-fresh apples, and cashew nuts.  Please join me.

The Buzz Savories Power Salad

For me to recommend a recipe for you, the recipe must satisfy 3 requirements – 1)  amazing flavor 2) simple to make 3) easy clean-up.  The Power Salad Salad satisfies the standards as listed, and even better it satisfies my goals for well being.

The Power Salad’s  hearty greens are dressed with a savory dressing. Buzz Savories Spicy Beer mustard takes a bow  since the play of flavors could not perform as delightfully with any other mustard.

Mix your salad greens and brussels sprouts, cover and refrigerate. To serve, drizzle the dressing over the greens, toss in the apple slices and cashews and toss again.
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Power Salad

An easy to make salad loaded with crunch, flavor and vitamins, minerals and fiber. An interesting and satisfying salad in autumn when lettuces, kale and brussel sprouts are in peak season.
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 0 minutes
Servings 4

What You'll Need:

Salad

  • ½ cup Roasted cashews
  • 2 handfuls Kale or Swiss Chard or a mix of each
  • 3 handfuls Baby spinach
  • 3 handfuls Mixed young, fresh lettuces
  • 1 head Butter lettuce or another lettuce - romaine?
  • 6 Brussels sprouts
  • 2 medium Pink Lady or Honey Crisp apples or local apples

Power Salad Dressing

  • ⅓ cup olive oil
  • 1 bunch green onions
  • ½ large lemon (3 Tb. juice)
  • 1 medium garlic clove
  • 2 Tb. Spicy Beer Mustard
  • ½ tsp. sugar
  • ¼ tsp. salt or more to taste
  • ¼ tsp. freshly ground pepper or more to taste

How To Prepare:

Salad

  • Wash and dry the greens in a salad spinner or roll into a tea towel and refrigerate to dry.
  • Remove the stems and ribs of the kale and Swiss Chard, Roll the leaves into tubes, and then slice into 1/4 inch slices.
  • Roast the cashews if raw by oiling a baking sheet, sprinkle the cashews on the sheet and bake in a 250 degree oven for approximately 20 minutes or until you smell the nuts toasting. Remove from oven and cool.
  • Slice the apples as you wish - matchsticks or chunks.
  • Cut off the stem end of the brussel sprouts, and shred them in a grater or food processor, or mandolin or slice with a sharp knife.

Power Salad Dressing

  • Slice and finely chop green onions and transfer to a bowl.
  • Juice the lemon and discard the seeds - 3 Tb. lemon juice.
  • Finely grate the garlic into the bowl.
  • Whisk in the Spicy Beer Mustard and season with salt and pepper.
  • Whisk the sugar into the mix.
  • Drizzle dressing over the greens, and toss with your hands to coat the leaves.
  • Add the cashews and the apple slices and gently toss to incorporate.

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Salmon Croquettes with Dill Sauce

Salmon Croquette

Salmon Croquettes with Dill Sauce

Today I want to honor the endurance and spirit of people living in Batou, LaFourche and other coastal communities as well as the City of New Orleans and surrounding parishes in Louisiana. Another devastating hurricane has disrupted their lives and livelihoods, although we know from past experience that Louisiana survives and builds back together to live and to love again.

I honor them with a favorite recipe that has its roots in creole, a rich fusion of French, Spanish and African cultures grown up from a history of immigrants and slaves. The creole food culture holds an honored place in the world’s pantheon of cuisines. 

Once known for a thick breading and deep-fat fried foods, I liked, or may I say, loved, eating at Antoine’s and other famous New Orleans restaurants although I held back from exploring the cuisine in my home kitchen until I discovered Caroline Randall Williams and Alice Randall.

Salmon Croquette

Williams and Randall recently published a recipe book, Soul Food Love. These authors lifted creole cooking into the 21st Century. Their recipes concentrate the flavors of traditional creole cooking while reducing the breading, cream, butter and frying.

Salmon Croquettes, a recipe taken from Soul Food Love, compliments the mild flavor of salmon with diced celery and onion and only eggs as a binder. I mix the four ingredients, form eight patties and brown the croquettes for five minutes per side in two tablespoons of olive oil, then present the finished dish with a yogurt sauce with Buzz Savories Spicy Beer Mustard and dill weed. They can be served hot, warm or chilled.

Hot from the sauté pan, I plate the croquettes with brown or white rice, yogurt sauce and fresh melon. Salmon Croquettes also pair nicely with succotash — a mix of baby lima beans and sweetcorn with a pat of butter for seasoning.

Chop some lettuce, add a slice of sweet red pepper and maybe a tomato, top with a salmon croquette then a dollop of Dill Sauce, and a delicious lunch is served. Refrigerate left-overs, or I freeze them for a quick lunch or snack at a later date.
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The Buzz

Bee Notes
Don Brockmeier Photographer

Mustard Mavens and Pollinator Pals,

Betty Anne here writing to tell you that during the winter months when the bees stay tight inside their hives, and do nothing much for me to write about in The Buzz, our editor, Phil Soreide will  capture your interest with short essays on all things mustard, artisanal honey and Beeswax.  Phil also is promising recipes for several beverages with a honey base that he mixes and enjoys.  He will also introduce some new products that Buzz Savories will launch in October 2021. 

Thank you Phil for creating some curious topics for us to explore in the dark days of winter.
Salmon Croquette
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Salmon Croquettes with Dill Sauce

Salmon Croquettes, version 2021 has Louisiana roots yet today's version is pan-seared in olive oil vs. fried. These Croquettes taste light, crisp and savory. Serve over a salad or plate them with steamed rice and vegetables, and sometimes I make a salmon burger, a savory alternative to beef or turkey burgers. The dill sauce makes all of the above sensational!
Course Main Course, Salad, Snack
Cuisine French
Keyword Easy Cooking, Light Dinner Meal
Prep Time 30 minutes
Servings 8

Equipment

  • skillet

What You'll Need:

Salmon Croquettes

  • 2 14.75 oz. can salmon packed in water (look for sustainable brand) drain the salmon
  • 4 stalks celery, finely diced
  • 1 large white onion, finely diced
  • 4 large eggs, beaten
  • ½ Tb. salt
  • 2 tsp. freshly ground pepper
  • 2 Tb. olive oil
  • ¼ cup bread crumbs (optional) If a firmer patty is preferred, add the bread crumbs.

Dill Sauce

  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 6 sprigs fronds of fresh dill, finely chopped
  • 1 ½ cup yogurt

How To Prepare:

Salmon Croquettes

  • Drain the salmon, and remove and discard the bones and skin
  • Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl
  • Add ¼ cup bread crumbs now (if you prefer a more solid patty) gently mix again
  • Form the mixture into 8 patties
  • Slick a medium skillet with olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
  • Serve with a dollop of the dill sauce on top of each patty.
  • Note: If you want a slightly more old-school, firmer croquette simply add 3/4 cup plain dry breadcrumbs to the mix

Dill Sauce

  • Whisk together the yogurt, mustard and dill in a small bowl.

Need more mustard?

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